CHARLOTTE, N.C. -- At The Stanley, less is more.

“My food philosophy is ‘buy the best ingredient I possibly can. Try not to mess it up’,” chef and owner Paul Verica said.

The former James Beard Award finalist tailored a menu focusing on small plates, with big flavors.

“It’s a lot more fun for us,” Verica said. “And we feel we can take more chances with the small plates.”

As long as those plates are filled with locally sourced ingredients.

“It’s very farm-driven,” Verica said.

The Stanley is farm-to-table, relying on ingredients in-season, from in-state. And if it’s not ready for harvest, its not ready for the menu.

“It’s all about the vegetable,” Verica said. “And it’s focusing on the vegetable and celebrating that vegetable. Sometimes for the short time while we have it.”

“It’s like art to me,” Verica said. “It’s my artistic expression."

Visit The Stanley:

Tuesday-Thursday, 5-9 p.m.

Friday and Saturday, 5-10 p.m.

Bar hours will vary

The specialty 

Goat cheese salad: A goat cheese round encrusted with walnuts and breadcrumbs, on a bed of baby greens with a balsamic vinaigrette.

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