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  • After a wry glance at each other after a workout, my wife and I decided it wasn't going to be a night we cooked in. I had passed by The Roasting Company a few times and had heard good things offhand, so I figured we would give it a try since it is right around the corner from where I live. Overall we had a great experience, pigged out on some delicious dishes, and enjoyed the laid back atmosphere. Walking in is a little disorienting, as you have to go to the right and place your order. Almost all the dishes are inspired by their slow roasted rotisserie style chicken, which creates an intoxicating aroma as you pull into the parking lot. We ended up ordering the Chicken con Queso with sides of collards, squash casserole (our favorite!), and garlicky potatoes. In a style reminiscent of the backwoods eastern barbecue places I frequent back home, you wait for them to holler your name, then you smirk at everyone still waiting for their food as you make your way back to your table with your overloaded plate. We ended up sitting at the bar and getting CCC's baby maker on special for $3.50 (FYI it's much more expensive if you buy it at the brewery). We weren't too terribly hungry so we split the meal, which was a great choice as they don't skimp out on portions. Overall everything was prepared wonderfully and I liked all of the selections we had made. Also for the price, you are getting a pretty good bang for your buck IMO. While the main dish was awesome, the sides stole the show. They always have around 20 sides available, so I look forward to trying some different ones in the future. Fun Fact - If you aren't sold yet, it is also one of Luke Kuechly's favorite places to eat. He considers it a pre-game ritual to eat there the week before the game, and blames the Atlanta loss on his not dining at The Roasting Company for the first time that season. Not to worry though, The Roasting Company made sure to send him a bottle of their Tico sauce so he could keep the tradition before the Super Bowl. You can read the article in the Charlotte Observer.
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