Experience the Essence of New Orleans
At Haymaker Restaurant, we are dedicated to providing our customers with a unique dining experience that combines high-quality, locally sourced ingredients with exceptional service. Located in the heart of Charlotte, our restaurant is a welcoming space that invites you to "Make Hay While the Sun Shines."
Our Story
Haymaker Restaurant is led by Chef Chris Coleman, who brings a wealth of culinary expertise to the table. With a passion for using local and seasonal ingredients, Chef Coleman crafts menus that are both innovative and delicious. Our team is committed to providing a warm and welcoming atmosphere, ensuring that every guest feels at home.
Our Cuisine
We pride ourselves on serving farm-fresh fare and fine cocktails, showcasing the best of the American South. Our menu is designed to change seasonally, reflecting the freshest ingredients available. From our Heirloom ingredients to preservation and sustainable meats and seafood, we're committed to sustainability. At Haymaker, every dish is crafted with love and care, ensuring that every bite is a delight for the senses.
Private Events
When planning your special event, business meeting, coffee or cocktail reception, we invite you to join us at Haymaker Restaurant. Our team is dedicated to providing exceptional service, tailored menus, and a welcoming atmosphere. We can customize the menu to meet the specific needs of your gathering, ensuring that every guest leaves feeling satisfied and impressed.
Event Spaces
At Haymaker, we offer two unique event spaces:
- Main Dining Room: This beautiful space faces Romare Bearden Park and can accommodate up to 40 guests when restaurant-style seating is desired.
- Mezzanine: Our upstairs seating area overlooks Romare Bearden Park and can accommodate up to 45 guests. This space is ideal for presentations, and is equipped with full A/V technology. We can also reserve both spaces for larger events, offering a maximum seating capacity of 95 guests.
Event Request
For more information about hosting your special event at Haymaker, please contact us to submit your event request. We'll work closely with you to craft a customized menu and ensure that every detail is taken care of.
How We Work
At Haymaker, we run a seasonal menu and are influenced daily by what is available locally. This approach ensures the freshest food, the best flavors, and the best value. When planning your menu, we recommend a broad approach, choosing the type of appetizer, center-of-the-plate selection for the entree, and the dessert. The week of the event, we'll finalize the vegetables, garnishes, and sauces.
Contact Us
Haymaker Restaurant is located at 225 S. Poplar St. Charlotte, NC 28202. We welcome you to visit us Monday through Friday for lunch and dinner, and Saturday and Sunday for brunch and dinner. For more information, please call us at 704-626-6116 or email us at contact@haymakerclt.com. We look forward to seeing you at Haymaker!
Atmosphere and Ambiance
The reviewers have mixed opinions about the atmosphere and ambiance of Haymaker. While some reviewers found the restaurant's modern and clean atmosphere to their liking, others found it dirty and messy. The reviewer who had a positive experience described the room as warm and relaxing.
Service
The service at Haymaker was another area of controversy. While some reviewers received excellent service from friendly staff, others were dissatisfied with long wait times and ineffective service. One reviewer even reported that the staff forgot to clear their plates, leaving them to do it themselves.
Food Quality and Quantity
The quality and quantity of the food were major concerns for many reviewers. Some reviewers raved about the delicious dishes, while others found the food to be poor in quality and quantity. One reviewer even reported finding a dish that was too spicy to eat, while another reviewer was disappointed with the limited options at the brunch buffet.
Value for Money
The value for money was a major point of contention among reviewers. Some reviewers felt that the prices were too high for the quality and quantity of food they received, while others felt that the prices were reasonable for the quality they received.
