CharQterie, a planned fast-casual restaurant concept serving cheese and meatboards in Natomas posted three weeks ago on Instagram, showing cabinets being installed into the space. “The kitchen cabinets and countertops are in,” the post read. After over a year of preparation, the restaurant is finally near opening as interior constructions are almost complete.
CharQTerie is a long-time dream come true for former Waffle Experience founders Jeff and Lydia Belaski. The pair stepped away from Waffle Experience after a 2019 ownership dispute and has since been planning their new business. Before building a brick-and-mortar restaurant, the Belaskis spent time honing their charcuterie skills at pop-up events and catering.
“Charcuterie has been on our minds for several years. It was a discussion which started with a dear friend, Todd Roberts, who we lost due to COVID. The idea resurfaced as the restaurant industry began to gain momentum after the COVID scare,” Lydia Belaski told What Now Sacramento in an email.
“Peyton, our youngest daughter, made the first salami rose and placed it on a board for a family gathering back in 2022. That‘s where it all began,” Belaski added.
The restaurant, located at 4112 E. Commerce Way, Suite 110, will feature a fast-casual and fully customizable experience similar to a Chipotle or a Subway. Diners can choose their meat, cheese, fruits, vegetables, and condiments. According to a Business Journal article, the restaurant will also serve “gourmet sandwiches, salads and small bites” along with beer and wine.
“The build your own concept is something available on the East Coast. We may have stolen that idea. The ability to interact with guests, allowing them to create something quick and customizable, makes a lot of sense to us. Take the box to weekend soccer games, on the plane…you get the idea,” Belaski said in the email.
Once the restaurant is open, the Belaskis plan on sourcing through Sysco, which now has a European Imports line for its meat and cheese. The menu will rotate and change based on what’s in season, featuring different types of meat, cheese, and fruits. For example, mixed berries are the highlight on the current pop up menu. However, “manchego, pepper jack and sharp cheddar cheeses are always a staple,” according to Belaski.
The restaurant is currently under construction with a few more inspections awaiting completion. The Belaskis stated they will have a quiet soft opening while they train the staff, and are aiming for a grand opening by the end of June.
