"What would Henrietta do?"
That's what Henrietta's co-founders Barrett Worthington and Meg Charity are always asking when it comes to their newly opened restaurant in the Lower South End neighborhood.
Worthington and Charity, also co-owners of Rally Pickleball, having been dreaming up this concept since Rally's doors opened two years ago. "At the end of the day, what mattered most to us was creating a space that had a certain vibe and impact on people," said Worthington. "It's a rare find in any city to have a restaurant that makes you feel homey and that you belong there but still has this buzzy, intimate vibe to it.”
Drawing inspiration from "Henrietta," the duo was able to bring this idea to life. Henrietta is the "host" of the guest experience here; she's depicted as an ostrich, known to be elegant and beautiful but quirky birds, and she also represents a special nod to the Rally side of the business.
"If you know, you know," said Charity.
CULINARY TEAM
No restaurant is complete without a menu, and that's where partner-chef Andres Kaifer comes in. Worthington and Charity were connected to Kaifer, a Rally pickleball player himself, early on in the process. As fans of Customshop, Kaifer's well-known restaurant in Elizabeth, the two women felt "natural synergy" with the chef, and his experience in the Charlotte market brought a lot to the table.
“Beyond just being able to deliver a menu, he was also guiding all of us in taking this grand idea and taking execution experience and really delivering it into this exact location," said Laura Fusato, Director of Food and Beverage for Henrietta's.
Kaifer and his team trained the Henrietta's crew and ultimately put faith into the trusty hands of Chef Paul Ciarfella, who leads the kitchen here and at Rally and has previously worked at restaurants like Haymaker and Hello, Sailor.
THE MENU
The menu is designed to be shareable with small plates and few larger options. Early fan favorites include the Hamachi with sesame, preserved blackberry ponzu, radish, and jalapeño and the carrots with whipped ricotta, caramelized honey, dukkah, and espelette. Some guests are even calling the Half Green Circle Chicken the "best chicken they've ever had."
“Growing Charlotte’s food and beverage industry is something that I am super passionate about, as well as collaborating with like-minded entrepreneurs like Meg and Barrett,” said Kaifer. “For the opening menu, I was really passionate about bringing flavorful and seasonal locally-sourced options that align with my same philosophy at Customshop."
DRINKS & DESSERT
The beverage menu follows suit with signature cocktails crafted with housemade juices, syrups, and tinctures. Two standouts are the clarified milk punches, designed to bring nostalgic flavors out in an elevated way. The Bamm Bamm is reminiscent of Fruity Pebbles "cereal milk" while the Orange Creamsicle is a sippable ode to the tasty frozen treat. Two spirit-free drinks round out the menu, both intentionally built as memorable drinks sans-alcohol, and an extensive wine list is also available.
Diners are encouraged to end the meal with the key lime pie ice cream cake, which came from asking "how would Henrietta do it?" and developing a unique menu item around the classic dessert.
THE SPACE
The Henrietta's space, formerly the Rally Annex building, is complete with a signature sage wall, warm lighting, light fabrics, and a section of cozy half-circle booths. Designer Alexis Strong was essential in helping tie Worthington and Charity's ideas together to make things cohesive and bring it all to life. Off to the side, there's a separate event space still used for Rally meetings and gatherings, but the Henrietta's team hopes to welcome more event use in their space in the coming months.
So, what would Henrietta do? Pull up to the ongoing "dinner party" at this new restaurant and find out.