\u00a0<\/p>\n
CHARLOTTE \u2013 Chef Andres Kaifer of Customshop is teaming with Miami chef Michael Beltran to open Roe & Olivia\u2019s later this year in Lower South End.\u00a0<\/p>\n
Beltran and Kaifer met in 2015 and became friends. Kaifer held his wedding at Beltran’s restaurant Ariete.<\/p>\n
\u201cOpening a restaurant with someone I consider a brother is a dream,\u201d Kaifer said. \u201cMichael and I have co-consulted on quite a few restaurants over the years, and we realized we should unite and build something for our families. I\u2019ve always loved working alongside Michael, and partnering in this way is the ultimate collaboration.\u201d<\/p>\n
The concept is named after their firstborn daughters, Roe and Olivia, who were born hours apart on the same day.<\/p>\n
Roe & Olivia\u2019s will be a contemporary American restaurant viewed through the lens of each chef’s heritage. It is designed to be an extension of the chefs’ homes.\u00a0<\/p>\n
The 3,644-square-foot concept will have about 120 seats, including patio seating, in the former Giovanna\u2019s space at 3531 Dewitt Lane.\u00a0\u00a0<\/p>\n
“I\u2019m inspired by the growth of the food scene here. You can feel the care and love for the craft in the food, and I\u2019m excited for Roe & Olivia\u2019s to become part of that landscape,” Beltran said. \u201cAt its core, Roe & Olivia\u2019s is about friendship, family and community, the things Andres and I value most, and the reason we wanted to build this restaurant together.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00a0 CHARLOTTE \u2013 Chef Andres Kaifer of Customshop is teaming with Miami chef Michael Beltran to open Roe & Olivia\u2019s later this year in Lower South End.\u00a0 Beltran and Kaifer met in 2015 and became friends. Kaifer held his wedding at Beltran’s restaurant Ariete. \u201cOpening a restaurant with someone I consider a brother is a<\/p>\n","protected":false},"author":2,"featured_media":3215,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,3549],"class_list":["post-3214","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-southcltweekly"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117122508100869474","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/3214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=3214"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/3214\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/3215"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=3214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=3214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=3214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}