Fine & FettleCozy Coffeehouse in the Morning, Candlelit Gastro Lounge at Night

In fine fettle: “To be in a state or condition of health, fitness, wholeness, spirit or form.”

Welcome to Fine & Fettle, a modern American dining experience with a focus on seasonality, where we want diners to live that good Southern life and eat with purpose. Modern yet approachable, we offer a farm-to-table service featuring locally and sustainably sourced produce plus wellness driven mixology through locally sourced ingredients.

Homey furniture, mismatched chairs, muted colors—the atmosphere we create here is something special, with clean, modern tableware peppered with rustic influences. Sprigs of dried flowers mix perfectly with our crisp linens and tumbler glassware. Feel the vibe of our colonial Southern home turned restaurant with each bite of our small plates and each sip of our handcrafted cocktails.

 

Hours

Fine & Fettle Coffee Bar

Daily: 6:00am – 12:00pm

Monday - Saturday

Breakfast: 6:30am – 10:30am
Lunch: 11:00am – 3:00pm
Dinner: 5:00pm – 10:00pm
Bar: 11:00am – 11:00pm

Sunday

Breakfast: 6:30am - 10:30am
Brunch: 11:00am – 3:00pm
Dinner: 5:00pm - 10:00pm
Bar: 11:00am – 11:00pm

Fine & Fettle Appetizer

Shareables

Soup of the Day

Cup or bowl

Bouillon

Cup or bowl

Seasonal Spreads (V)

Chef’s daily selection, house flat bread

Bibb (V)

Lardon, peanut, raisin, pecorino, tomato, smoked buttermilk vinaigrette

Caesar* (V)

Romaine, roasted olive tapenade, croutons, parmesan
Caesar dressing

Truffle Fries (V)

Herbs, truffle oil, parmesan, aioli

Octopus

Tomato dashi, roasted potatoes, chorizo, lemon

Burrata (V)

Roasted beets, pickled beets, hazelnut, charred citrus

Carrots (V)

Sumac, caraway, tahini crème fraiche, chermoula

Wings

Bourbon teriyaki glaze, benne, scallion, smoked Buttermilk vinaigrette

Charcuterie

Chef's selection of two meats and three cheeses 
house jelly, pickles, crackers

Fettle Sliders*

Cheddar, pickled green tomato, fried onion, house steak sauce

Family Style

Bucatini Bolognese

Parmesan, micro basil

Butcher's Cut* (GF)

Tallow fingerlings, petite greens, chimichurri

Rigatoni

Italian sausage, anchovy, chili, greens, pecorino

Fresh Catch* (GF)

Chef's daily selection of locally sourced seafood

Garganelli (V)

Butternut squash mornay, mushrooms, blistered tomato, carrot top pesto, walnut

Pizza

Smoked tomato gravy, mozzarella, sweet peppers, Lady Edison bacon, herbs

VEGGIE PIZZA

Smoked tomato gravy, mozzarella, mushrooms
provolone, arugula 

Cassoulet

Guinea hen, mushrooms, sausage, green tomato verjus

Pork cheeks

Edamame, carrot puree, squid ink sesame cracker

*This item may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Meet Our Team


Meet the team that makes it all happen at Fine & Fettle. From smoking cocktails and small plates to shareables in the classic American style, these guys are always serving up something special. Get to know the people in charge of your next food and drink adventure.

Link to Larger Item Photo

Daniel Lydia


Lead Food + Drink Enthusiast

Daniel Lydia has been a fixture of the resort and entertainment scene for more than 18 years. Born in Miami and raised in Jamaica and Brazil, food and entertaining have been parts of his culture and everyday celebrations from an early age.

After attending Florida State University in 1997, Lydia moved to Atlanta where he entered a management training program in food and beverage at the Marriott Marquis. Soon after, he returned to his native Miami Beach and to a post as manager at the world-famous News Cafe in South Beach. He later joined Starwood Hotels and helped open resorts and restaurants in both Florida and Arizona.

In 2004, Lydia was recruited by Caesar’s Entertainment at the Rio, where he oversaw the food and beverage operations at their dining venues for five years. In 2007, Lydia was presented with the opportunity to bring his talents to The Venetian and The Palazzo Resort Hotel and Casino where he was hired as beverage operations manager.

In June 2010, Lydia was named general manager of Lagasse’s Stadium at The Palazzo where he led the energetic team at Emeril Lagasse’s popular sports bar and restaurant to Las Vegas biggest fans.

Since then, Lydia has operated restaurants for fellow celebrity Chefs Scott Conant in Miami, FL, and Rocco Whalen in Charlotte, NC, to critical acclaim. In 2018 Lydia found himself back in South Florida at the iconic Shore Club South Beach where he revitalized and re-energized the food and beverage program at the landmark hotel.  

Now back in the Queen City, Lydia has teamed up with Chef Daniel Wheeler to open up Fine & Fettle at the Canopy SouthPark.

Read Bio
Link to Larger Item Photo

Daniel Wheeler


Lead Culinary Enthusiast

Born in California and raised in North Carolina, Daniel spent much of his childhood in the home kitchen where family gatherings took place and his love for food began. As he grew older, he began to follow his passion for music, touring the United States, Canada, and Mexico. During his many travels, Daniel always found work in professional kitchens to help bridge the gap between tours; partaking in the rich cuisine and history in those regions and countries.

Once the band dissolved, Daniel realized the one thing that always kept him going was the love of food and how it brought people together. So, he put down the guitar and picked up the apron. Daniel relocated to Charleston, South Carolina, and began working in kitchens full time. He quickly honed his culinary skills, moving his way up the ranks with leadership roles at award-winning North Carolina restaurants Wisteria Southern Gastropub (Morganton) and Highland Avenue Restaurant (Hickory).

In 2019, Daniel was recruited to be the Executive Chef of Dot Dot Dot, Charlotte’s highest-rated cocktail lounge, where he would establish himself as one of the city’s rising stars of the local culinary scene.

In January 2020, Daniel was given a unique opportunity to open a new SouthPark restaurant concept in June 2020 that focused on two main passions: locality and sustainability.

Daniel will lead the culinary operations as Executive Chef of the Canopy SouthPark and its Gastro Lounge, Fine & Fettle.

Read Bio
Link to Larger Item Photo

David Schmidt


Lead Mixologist

David “Schmidty” Schmidt has been slinging juice behind the bar and across the country for more than 15 years in hot top markets like Miami, New York, and Los Angeles County. Schmidt honed his craft cocktailing skills while working under Iron Chef Marc Forgione in Tribeca, New York. During this time he found his passion for his liquid libations.

Since 2013, Schmidt has been designing cocktail programs for some of the busiest lounges in Long Beach, California, like Cielo, a speakeasy above the historic Breakers building. Here he received many awards for his craft, like Number 1 Rooftop Cocktail Bar in Southern California.

From smoking cocktails, playing with fire, and cocktail deconstruction, Schmidt has done it all. “Schmidty” is a mad scientist behind the bar and is bringing his brand of magic to the Queen City and Canopy Charlotte SouthPark.

Read Bio
Link to Larger Item Photo

Nori Schmidt


Lead Barista

Nori T. Schmidt was born into the Food and Beverage business. Growing up in the breakfast and lunch diner her parents owned when she was a child nurtured her love for entrepreneurialism and service industry.

Born and raised in South Florida, she got her first serving job at sixteen, and it has been an uphill climb from there. At eighteen she first began bartending and quickly became lead bartender and assistant hotel manager to the Walkabout Beach Resort in Hollywood, FL. From there, she moved to New York City to perform in the New York Fringe Festival and got a job working for hotelier Sean MacPherson in his café and restaurant Margaux at The Marlton. It was here where she first learned the art of espresso coffee, and quickly fell in love.

After leaving New York in 2014, Nori and her husband moved to Long Beach, California, where she was the opening team of Mezcalero DTLB, later becoming the Bar Manager of that property.

Through an old friend and acquaintance, in 2018, Nori was plucked from California to curate and run the cocktail program at Young’s Wine Rooms in Melbourne, Australia, in the historical Young’s Auction House location, with a focus on great food, wine, classic cocktails and coffee. After getting the program on its feet, she returned to California as bar supervisor of the Spanish-goth-inspired Mi Vida Loca bar and lounge.

Nori is excited to have the opportunity to incorporate her mixology knowledge in a hand crafted, unique coffee program using local Charlotte products from incredible, homegrown businesses.

Read Bio
Eggs in a Basket
reservations

Want to Save Your Spot?


Couple Dining
specials

Specials


The menus at Fine & Fettle are somewhat mercurial, always changing when we devise something new and amazing. We invite you to keep checking back with us regularly, as our specials might change with the season or wherever our imaginations take us next. Join us on this culinary journey!

Vegetables

Private Dining

Fine & Fettle captures the freshness and vibrancy of locality, where new yet familiar flavors are enhanced by Southern charm. Chef Daniel Wheeler and team will take you on a culinary adventure, adapting his inventive menu with ingredients sourced in the South. Let’s work together to plan the perfect cocktail dinner, wine tasting or celebration at our Chef's table or in one of our private boardrooms. For inquiries, fill out the contact us information below for menus, pricing and details.

Beverage

Contact Us