Ratcliffe on the Green
For dining in Charlotte, North Carolina, Ratcliffe on the Green provides an excellent choice for those dedicated to the local and organic food movements. Head chef Mark Hibbs strives to food that is “As local as we can get it and as organic as we can get it,” he said in a recent interview. In fact, Hibbs works so hard to obtain local food that he grows some of it on his own property at home. The menu at the restaurant changes every three to four days with the freshest food available. “We try to get everything we possibly can from North Carolina,” said Hibbs. “Everything is within 150-200 miles.” The restaurant opened January 17, 2007 and quickly gained a solid following and became an institution in Charlotte. Since the Johnson & Wales University Culinary School set up shop in Charlotte a few years ago, the culinary scene in Charlotte exploded. “In five years, Charlotte will be the culinary capital of the South,” said Hibbs.
This restaurant is well worth a visit. In fact, it is worth taking a trip to Charlotte!
