When Chef Sarah Martinez opened Meridian in South End this past March, she brought more than just Mediterranean flavors to Charlotte – she brought a philosophy of cooking that celebrates both tradition and innovation. We sat down with the James Beard-nominated chef to discuss her new restaurant, local sourcing, and what makes Charlotte's dining scene special.

From Farm to Fork Philosophy

'Everything we do starts with the ingredients,' Martinez explains as we sample her signature lamb tagine. 'We work directly with farms within 100 miles of Charlotte. Our olive oil comes from a single grove in North Carolina, and we make our own cheese in-house.'

This commitment to local sourcing is evident in every dish at Meridian. The restaurant's rooftop herb garden supplies fresh oregano, thyme, and mint, while partnerships with local farms ensure seasonal vegetables appear on the ever-changing menu.

The Charlotte Advantage

Martinez, who previously worked in New York and San Francisco, chose Charlotte specifically for its growing food scene. 'There's an energy here that reminds me of Brooklyn ten years ago,' she says. 'Diners are adventurous and supportive of new concepts, but they also appreciate authenticity.'

Signature Dishes Worth the Trip

While the menu changes seasonally, Martinez's handmade pasta remains a constant. The bucatini with sea urchin and lemon has become legendary among local food critics, selling out most nights.

'We roll every piece of pasta by hand,' Martinez notes. 'It takes longer, but you can taste the difference. Charlotte diners deserve that level of care.'

What's Next

Looking ahead, Martinez hints at plans for a more casual sister concept in NoDa. 'I want to bring Mediterranean street food to Charlotte – think elevated gyros and house-made pita bread. The city is ready for it.'