At Stagioni, we are committed to providing an exceptional dining experience that combines the warmth and hospitality of Italian culture with the creativity and passion of modern cuisine. Our story begins with the legacy of Blanche Reynolds Gormajenko, a legendary hostess who was known for her inspired hospitality and grand parties. We are proud to continue this tradition by introducing our guests to the art of fine dining in a warm and welcoming atmosphere.
Our Philosophy
At Stagioni, we believe that food should be a sensory experience that nourishes both body and soul. We strive to create dishes that are not only delicious but also beautiful and memorable. Our chefs draw inspiration from traditional Italian cuisine while incorporating modern twists and innovative flavor combinations. Every dish is carefully crafted to showcase the rich flavors and aromas of our ingredients, paired with a thoughtful selection of wine, beer, and cocktails.
Our Services
At Stagioni, we offer a range of services to make your dining experience truly unforgettable. Our menu features traditional Italian dishes served alongside modern variations, using only the freshest ingredients and the finest ingredients. Our wine list includes a diverse selection of old and new world wines, expertly paired with our cuisine. We also offer private dining rooms and event spaces for special occasions and corporate events.
Our Team
At Stagioni, we are passionate about building a team of creative, hardworking, and inspiring service professionals. We believe in paying a living wage and promoting sustainability across our food, community, and employee practices. If you share our passion for delivering exceptional service and creating unforgettable dining experiences, we invite you to join our team.
Our Community
At Stagioni, we believe in playing a vital role in our community. We are committed to supporting local farmers and suppliers to ensure the freshest ingredients for our dishes. We also engage in sustainable practices throughout our operations, from reducing waste to conserving energy and water. As a responsible business, we strive to make a positive impact on our community and environment.
Our Accolades
We are proud of our numerous accolades and awards, which acknowledge our commitment to quality and excellence. Some of our notable awards include:
- Ranked #2 out of Charlotte's top 50 restaurants by Charlotte Agenda
- Featured in Charlotte Magazine as one of the best restaurants in Charlotte
- Praised by Unpretentious Palate for its exceptional food and service
We are grateful for the recognition and look forward to sharing our passion for Italian cuisine and hospitality with you.
Food Quality and Quantity
The reviews show a mix of highs and lows when it comes to the food quality and quantity. Some reviewers, such as Jeff Arnold and Dana, raved about the flavors and presentation of their dishes, with special mention of the roasted oysters, mini foccacia loaf, and zeppoli. On the other hand, some reviewers, like Callista Kanellopoulos and Matt Quinn, felt that the portions were small and overpriced, with dish ratings ranging from 3 to 4/5.
Service
The service aspect of the restaurant received a range of reviews. Brent Bates mentioned that the server was good but gave them the bill too quickly, making them feel rushed. Ina Zulic, on the other hand, praised the staff as "tentative" and excellent. Jeff Arnold and Michael Zadnik also complimented their servers. However, Bill Swift mentioned that the hostess and server were unfriendly.
Atmosphere
As for the atmosphere, some reviewers praised the environment, such as Callista Kanellopoulos and Ina Zulic, who found it inviting. On the other hand, Matt Quinn felt that the dishes were overpriced and lacked flavor.
Value for Money
Reviews showed that some customers felt that the prices were reasonable and the quality justifies the cost, while others felt that the portions were too small and the prices were not justified. Brent Bates called it "expensive for what you get." Callista Kanellopoulos felt that the prices were "absurdly expensive for very, and I mean VERY, little food."
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