Radish Kitchen is targeting a January 2027 opening at 2820 Selwyn Avenue in Charlotte’s Myers Park neighborhood, bringing the Nashville-based restaurant concept to North Carolina for the first time.
Founder and owner Amanda Frederickson told WhatNow Charlotte that Charlotte is more than a one-location expansion: the company sees an opportunity to establish a presence in the state and potentially grow into other North Carolina markets.
“We have five locations here in Middle Tennessee, and we’re looking to expand in Middle Tennessee and throughout the Southeast,” Frederickson said.
Charlotte caught the team’s attention during its search for the next market. Frederickson said the people and the city itself made a strong impression, but the Selwyn Avenue property ultimately helped turn that interest into a concrete opportunity.
“We came across this location on Selwyn Ave and just really saw the potential of it,” she said.
The space had previously been considerably larger, and Frederickson initially did not think Radish Kitchen could move into it. That changed when the landlord subdivided the property, creating a corner space the team felt suited the restaurant.
“We didn’t think we could move in, but then the landlord subdivided it,” Frederickson said. “Now we have this great space just on the corner.”
The Charlotte restaurant will have more seating than the company’s existing Nashville-area locations, plus an outdoor patio. But the biggest difference will be what customers can order. Unlike the usual Radish Kitchen format, the new restaurant will introduce breakfast, coffee and matcha, drawing on the coffee program at Little Rad Market, another concept the team operates in Nashville.
“We saw the opportunity in the neighborhood,” Frederickson said, explaining why the team decided to add a morning offering.
The expanded menu will also include Radish Kitchen’s house-made frozen yogurt. Frederickson said the team hopes to source as much North Carolina produce and protein as possible. The company already sources its proteins from across the Southeast and is looking to find a local beef supplier in North Carolina.
“We’d love to pull in as much as the community and local items as we can find,” she said.
For Frederickson, the Myers Park opening could be the start of a wider move into the state. Asked about further expansion, she said the company would welcome more opportunities in Charlotte as well as in Raleigh and Durham.
“It was an opportunity to jump into North Carolina, but also, we’re looking to expand throughout the state as well,” Frederickson said.
For now, the team is working toward the January opening, with a larger neighborhood space and an expanded menu setting this location apart from its existing restaurants.
