Where the road forks on Main Street in Davidson, NC, that’s where you’ll find us, Flatiron Kitchen +Taphouse. You’ll also find incredibly high-quality meats and fish – like our Wagyu beef – paired with thoughtfully sourced vegetables and sides. Under the leadership of Managing Partner and Chef Bill Schutz, our neighborhood spot is able to achieve a big-city culinary experience, balancing traditional cooking techniques with adventurous creativity.
Our specials change every day, and we cook with the seasons in mind. Many of our dishes often use our wood fired grill to give you rich flavors you can’t easily get anywhere else. In addition to offering a premium list of food-friendly wines, Flatiron features a large and thoughtful selection of imported and local craft beers on tap chosen by our on-staff Cicerone, Matt, as well as an extensive wine list hand picked by our in-house Sommelier, Kevin. Come gather with us.
Proprietors are Davidson graduates from the classes of 1996, 1998, 2001 and 2001.
JOIN US FOR OUR NEXT KNOWINE NIGHT!
EVERY FIRST TUESDAY OF THE MONTH WE OFFER WINE EDUCATION AND COMPLIMENTARY TASTINGS AT 7PM with our In-house Sommelier, Kevin Parks. SEE YOU THERE!
Where did you come up with the name Flatiron Kitchen + Taphouse?
The unique shape of the Stowe’s Corner building where Flatiron is located is reminiscent of the Flatiron Building in New York City. Many of the restaurant’s details take inspiration from that landmark structure–from the rendering of the Flatiron logo, to the wrought iron screens, inlays in the foyer, and wallpaper.
Does Flatiron use local produce?
Absolutely! You will often find Flatiron visiting local markets throughout the Davidson and Charlotte area in search of fresh, inspiring produce featured daily throughout our dishes.
Who is involved in Flatiron?
Partners Chad Hollingsworth, Jeff Tonidandel, Michael Orlando, Brian Clifford Cole and Tee Bahnson comprise this energetic ownership team. Currently, Mr. Hollingsworth markets and sells gourmet seafood, meats, pork and poultry to fine dining establishments nationwide. You can see his influence in the carefully selected Alaskan Halibut, hand-harvested Diver scallops, and wagyu beef. Davidson graduates Michael Orlando, Jeff Tonidandel, Brian Cole and Tee Bahnson round out the partnership with a bit of local flare. Tonidandel is also the co-proprietor of the widely popular Crepe Cellar, Haberdish, Reigning Donuts,Growlers Pub and the newly anticipated Supper Land in Charlotte’s NoDa district and brings his restaurant expertise to this well rounded group.
By the way, what is wagyu beef?
Wagyu simply means “Japanese cattle” and was made famous by imported Kobe beef. Now raised in the US and crossed with domestic cattle, this award winning beef rates higher than Prime. Wagyu is known for its rich, buttery flavor and silky feel on your palate.
And Kurobuta pork?
Often called the “kobe beef of pork”, Kurobuta pork a.k.a. Berkshire hog is a heritage breed prized for its deep, rich flavor. This is how pork used to taste before industrial farming. For you literary critics, Pig Wig in Beatrix Potters book, “The Tale of Pigling Bland,” was a Berkshire Hog. For you environmentalists, some farmers use Berkshire hogs to replace pesticides in the fight against beetles.
I get the Kitchen part of the name, but why Taphouse?
About thirty years ago, there was an explosion of craft brewers throughout the country. These pioneers were rebelling against the “mega-brewers” who dominated the beer landscape and prized mass production over flavor and variety. Craft beers are food friendly and we’re proud to feature numerous North Carolina craft brews on tap as well as a mix of high quality domestic and imported beers on tap and in the bottle. Check back often for our ever-changing tap and bottle selections. We feature 24 rotating taps for craft beer, and top shelf craft cocktails hand-crafted by our bartenders.
Hey, what about wine?
Whether you are looking for a nice white to counter the warm weather or a robust red to compliment one of Chef’s featured steaks, one of our many carefully selected wines will be sure to complete your dining experience. We serve varietals from Italy, New Zealand, Germany, Argentina and many domestic vintages from numerous California wineries – Ask your server about our ‘by the bottle’ wine list as well. Take a walk up the bar and introduce yourself to Kevin, Our in-house Certified Sommelier. He loves to chat wine!