Ever Andalo

Ever Andalo is an Italian restaurant at 3116 North Davidson Street in NoDa, two miles north-east of Uptown, in the space that was Crêpe Cellar for thirteen years before it closed. It is Michelin Selected, and it belongs to the same Charlotte restaurant group as Supperland — the two share a mixologist in Colleen Hughes, who holds a 2025 Michelin Guide American South Exceptional Cocktails Award, and the wine side is run by sommeliers Michael Klinger and Catherine Dawson. Queen City Nerve readers voted it the city's Best NoDa Restaurant in 2024 and runner-up for Best Italian. The cooking is northern Italian and generous rather than fussy: burrata with orange salt and orange marmalade at $17, wagyu beef tartare with Calabrian chilli and rosemary crackers at $26, a Calabrian chilli pappardelle with beef ragù and house ricotta at $25, pork milanese at $42, and a wagyu New York strip at $69. Dinner runs from 5pm, with weekend brunch from 10.30am.

The drinks list carries a section headed "Spirit-Free Beverages", and its four cocktails show the same hand as the alcoholic list rather than a simplified version of it. The Spirit-Free Bramble ($16) is the most complex, combining an Amethyst botanical with Dr Zero Zero amaro, blackberry syrup, soda and fresh basil — bitter and herbal, not a fruit drink. Bright & Spritzy ($16) uses verjus blanc with Amethyst grapefruit basil and soda, and verjus is the right call here: it brings acidity without the sugar that usually stands in for it. The Spirit-Free Spritz ($13) is the simplest and cheapest, pairing Lyre's Italian Spritz with non-alcoholic sparkling wine. View from the Top ($12) works a lemon-anise syrup with grapefruit, lime and ginger beer. The list does turn over — several drinks named in older coverage of this restaurant, including Get Up to Get Down and Ever Pink Collins, are no longer on the menu — so treat any list more than a season old as historical.