Catering Companies, Restaurants, Traditional American Restaurants
$$$, Fine Dining, Group Dining, Lunch Spot, Notable Chef, Notable Wine List, Online Reservations, Romantic Dining
Experience an unforgettable evening of Carolina charm and style at Ratcliffe On The Green restaurant. Guests are surrounded in the beautiful decor set behind the original Tiffany facade of the historic Ratcliffe Flower Shop. The ambience is warm and inviting resonating southern hospitality inspirations. Executive Chef and Owner Mark Hibbs has passionately designed a true farm to fork menu with local farmers that will take your taste buds on an enjoyable and unforgettable journey. Offering cuisine at their seasonal peak flavors, allows a pleasant menu change. The uniqueness, presentation and seasonal flavor combinations will guarantee a memorable palate delight. Ratcliffe proudly seeks out and support the use of local ingredients from sustainable resources such as Grateful Growers, Underwood Family Farm, Ashley Farms, New Beginnings Farm, Laughing Owl Farm and Apple Orchard Farm.
Walking past Ratcliffe many times, I mistook it for a florist with an old timey sign. But then a colleague was leaving our firm, so I looked into some restaurants and found Ratcliff and was so impressed.
The dining room is immaculate and beautiful/ unique. Hard to describe. It definitely has an upscale feel to it. The food was delicious, sort of southern food with a twist. I had a salad with warm goat cheese croutons and shrimp and grits - pretty normal - but one of my more adventurous colleagues got a bucket of fried quail - upscale KFC.
This was a great place for a small business dinner or for a special occasion. the room was really lovely, so charming and under the right circumstances, romantic. The meal ran us around $200 with drinks and several courses.
Posted 11/29/08 | Report Abuse
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They absolutely cannot tell the difference between putrefied Brie and Morbier. I can guarantee there was no Morbier on that plate. There was ,however, some laboratory experiment that was oozing its innards, I suspect that was Brie but I couldn't tell because of the advanced state of decomposition.
I am further assuming the reason they bring crackers with the cheese plate instead of real French bread or even any type of cooked dough that could pass for bread is because the owner of this restaurant also owns a bird feed store and they must get significant discounts on crackers.
The cheese plate was a crushing disappointment, I would not be surprised if they actually offered better cheese in prison.
Cons: the cheese plate is beyond terrible
Posted 11/09/09
While the food was very good, there was very little of it for the price. Had the $45 "tasting" menu and paid $12 upcharge for the foie gras appetizer. The foie gras was little larger than a quarter and about as thick; tournedos of beef was probably no more than two ounces. Wine pairings (additional $21 charge) were adequate, but not fantastic. The desserts were very good - what we termed the deconstructed Toblerone was excellent and I give the creme brulee an 8.5 - creme not cold enough and too sweet, brulee technique perfect, no garnish and fairly simplistic presentation. Expressed our dismay at the portion sizes to the sommelier (owner?) who practically ran from our table. Again, while the taste profiles were very well executed and commendable, we left hungry.
Pros: Excellent taste profiles
Cons: Not good value for dollar
Posted 07/19/09
Let me start by saying that I had no idea what to expect when I made reservations at Ratcliffe's for my wife and I's anniversary. When I called to make the reservation I requested the bay window. I have lived in Charlotte since the days when Carpe Diem occupied the space and have always wanted to sit there. The hostess taking my reservation was very accomodating with my request and my wife adored our seat. I had heard many good things but had never been there or even seen the inside since Chef Hibbs took it over. It was one of the best anniversary dinners we've had, right up there with Barrington's. It's not the cheapest place to eat and for good reason. Chef Mark Hibbs is a member of the slow food movement. His ingredients are about as local and fresh as it gets. Everything we had that night was well prepared and well presented. Our service was excellent, there for you always without being overbearing. The wine selection was great and the food was delicious. It was Chef Hibbs night off apparently, but his sous chef, Greg took very good care of us. It was nice to see the chef making rounds of the dining room every 15-20 minutes to check on the tables and answer questions about the ingredients. They are very passionate about their ingredients and it shows when they start talking to you about it. Although our entrees were delicious my favorite part of the meal, and I can't belive I'm saying this, was the salad. Sounds crazy, right? But this was a grilled baby romaine with bacon, shaved parmesan, caesar dressing and a sunny side up quail egg. Probably the best salad I have ever had. Our dessert was equally amazing. We preordered the souffle. It comes out bursting from the souffle dish, the server cracks it open and pours creme anglaise into it until it seeps out onto the plate. Delectable! This restaurant is definitely worth a visit.
Pros: beautiful restaurant
Cons: only one table in the bay window-but that's what makes it special!
Posted 07/31/08
"Monday is the tavern's service industry night and fellow foodservice people get ..."
