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Where to Eat

Salem Hills Farm is honored to be featured in the following local establishments.

New South Kitchen & Bar

New South Kitchen boosts a seasonal, ingredient driven menu giving them a great opportunity to spotlight some of the finest ingredients the Carolinas have to offer. New South takes great pride in supporting family owned farms that embrace sustainable all natural farming methods. All of the beef, pork and poultry served are raised with no antibiotics or artificial growth hormones. And all of the seafood is sustainably fished or farmed in the waters of the Carolinas. Whenever possible New South purchases our produce from farms surrounding Charlotte. They feel that utilizing as many local products as possible produces a better tasting meal, healthier guests and a stronger community.

Owner & Chef: Chris Edwards

Kindred Restaurant

Kindred Restaurant has brought their experience from traveling the world and working in fine dining restaurants of all kinds to Davidson, NC and created a unique perspective on contemporary cuisine of the New South.

Kindred lets the seasons drive and inspire the weekly menus. This menu of small dishes will draw from diverse experience and tell a story through the lens of the best ingredients available.

Chef: Joe Kindred


Aqua e Vino offers you the intimacy of a Northern Italy boutique restaurant with classic European accents and modern Mediterranean specialties. Drawing from career experiences in Paris, Milan, Monte Carlo and New York, Chef Grigo selects from the freshest local produce as well as global purveyors of rare foods and protein delicacies not found in the region. Each daily menu offers you something different that captures the season and the sensibilities of contemporary life in Charlotte.

Chef: Gabriele Grigolono

The Restaurant at Alchemy

Alchemy provides a creative vegetarian focused menu, inspired by art, and articulated on your plate. Enjoy Alchemy’s custom built culinary studio and art gallery at the center of Charlotte’s most innovative dining experience.

Chef: Ken Aponte