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New Charlotte restaurant announced for former Village Tavern spot: What to know.

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In October 2024, Village Tavern restaurant closed its SouthPark Charlotte location after 35 years. One year later, an upscale dining spot called Laurel Park will open in its place.

In October 2024, Village Tavern restaurant closed its SouthPark Charlotte location after 35 years. One year later, an upscale dining spot called Laurel Park will open in its place.


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A new casual upscale restaurant filled with natural light and greenery is opening in Charlotte, taking over a SouthPark dining space that many will remember fondly.

Laurel Park plans to open in October with New American cuisine featuring “dishes that highlight artistry without pretense.” Look for house-made pasta and pastries, along with small plates and entrees for daily lunch and dinner service, plus weekend brunch.

The restaurant owned by Dan McCormick taking over the former Village Tavern location, which closed in October 2024, when its lease ran out and negotiations proved unfruitful. McCormick has led restaurants in Chicago and Knoxville while earning recognition as a Michelin Bib Gourmand and from Conde Nast Traveler and TripAdvisor.

The restaurant offers 5,500 square feet of indoor space with light wood tones and warm accents, with room for 100 diners. Plans call for an expansive 2,000-square-foot patio for 100 more diners to come along in spring 2026, featuring an open-air bar, green space and fireside seating.

A beautifully plated Fried Green Tomato Caprese sits on a wooden board. On the speckled blue plate, a swirl of orange tomato sauce and a dollop of creamy white burrata form the base for several golden-fried green tomatoes. The stack is topped with a chunky tomato relish, large fresh basil leaves, and a drizzle of dark balsamic.
Laurel Park’s Fried Green Tomato Caprese. Laurel Park

“At its core, Laurel Park is built on a philosophy of connection: connecting global flavors with North Carolina’s agricultural richness, time-honored techniques with playful creativity, and elevated dining with genuine warmth,” its media kit states.

A beautifully composed brunch dish of French toast bake on an oval plate. The dish is a riot of color, decorated with translucent, star-shaped slices of starfruit, cubes of white dragon fruit, blueberries, strawberries, and caramelized plantains, all interspersed with piped dollops of a rich purple cream.
French Toast Bake with tropical fruit and whipped ube butter at Laurel Park. Laurel Park

“The kitchen is committed to sourcing from local farms whenever possible, ensuring that every plate reflects the season and the region while still carrying influences from around the world. The result is a menu that feels both familiar and surprising, where house-made pastas, bold shareable plates, and thoughtfully composed entrées invite guests to explore and indulge.”

On a large, dark grey plate in a restaurant kitchen, a deconstructed crunch wrap is presented as a tall stack of layered tortillas, meat, and eggs. The dish is finished with a creamy chipotle-style sauce, crushed chips, and a large knife stuck straight down through the center. A small bowl of guacamole accompanies the dish.
Laurel Park’s It’s a Crunch Wrap. Laurel Park

Laurel Park’s menu

Customers will start the meal with warmed stuffed focaccia and choose from dishes on the menu that include:

  • Duck barbacoa empanadas with Peruvian rice and Cotija
  • Sweet potato hash browns layered with harissa tzatziki
  • Lamb merguez bolognese with pistachio gremolata and Calabrian cream
  • Bistro filet with winter squash romesco
  • Day Boat Catch with fennel miso sauce

On a modern stoneware plate, a serving of roasted lamb is artfully arranged. The sliced, bone-in lamb has a seared exterior and pink center, and is garnished with a dark cherry compote. It is served over a bed of pearl couscous with peas and red onion, and drizzled with a green herb oil.
Lamb roast at Laurel Park. Laurel Park

Desserts will be made in house, with choices such as

  • Chai and cherry olive oil cake with miso ginger ice cream and cherry caramel
  • Cheesecake on an Oreo crust with coconut “soil”
  • House-made churros dusted in espresso sugar and served with dulce de leche and ancho ganache
  • A take-home “Bake Yourself” Box of brown butter and malted chocolate chip cookies
  • Gluten-free s’mores torte with torched marshmallow and cajeta (a Mexican caramel similar to dulce de leche)

An elegant dessert of a mini ube cheesecake on a modern plate. The cheesecake has a crumb crust and a pale purple body, and is finished with a light grey mousse, toasted crumble, two small purple flowers, and several sesame-covered spheres. The plate is decorated with a looping drizzle of bright yellow sauce.
Laurel Park’s Ube Cheesecake. Laurel Park

General Michael Vinson, whose work in wine has been recognized by Wine Spectator and MSN Lifestyles, will share his depth of wine knowledge with guests, while executive chef Bret Faldstein will manage the kitchen. Faldstein previously worked at restaurants in Chicago, as well as in Charlotte at Sea Level and Ace No. 3, where he created the burger recipe.

A professional, chest-up portrait of Chef Brett Faldstein. He is a smiling man with light eyes and a neatly groomed beard, looking directly at the camera. He is wearing a grey textured shirt, and the background is a solid, dark green wall of foliage.
Chef Brett Faldstein of Laurel Park. Laurel Park

Laurel Park

Location: 4201 Congress St., Unit 190, Charlotte, NC 28209

Cuisine: New American

Instagram: @laurelparkclt

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Heidi Finley

The Charlotte Observer

Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.
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