CHARLOTTE, N.C. — McNinch House is shaking things up with new talent in the kitchen.
The longtime fine-dining establishment in Charlotte’s historic Fourth Ward has tapped executive chef Samuel Jijon and sous chef Taylor Foltz to lead operations.
“The future is now,” says Ellen Davis, chef/owner.
She can still be found in the kitchen daily — prepping desserts, soups and bread — and helping map out the vision for what’s next for the restaurant. She’s also working in her garden, growing tomatoes, cucumbers, herbs and edible flowers.
The traditional menu remains centered around beef, lamb and seafood. But change is coming, as the chefs put their twist on that classic fare. Expect the menu to rotate seasonally and feature local ingredients. New dishes from salads to cold dessert soup will also debut.
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Cox Media Group
