You can now get a $399 Wagyu steak cooked in front of you in Charlotte

Heidi Finley
·4 min read

Last week, we told you about Hestia Rooftop, a modern Asian restaurant with a rooftop bar, opening in Ballantyne Village in the Panorama tower adjacent to the AC Hotel.

Before the opening, our team got a sneak peek of the new hot spot that features expansive views and a menu that stretches beyond upscale. Here’s more about what we learned:

  • At Hestia, where the kitchen is led by executive chef Dustin Hildebrandt, diners will find an array of dishes crafted with premium ingredients such as Wagyu beef, caviar and fresh seafood.

  • There’s an omakase experience available by reservation for $150 or $300 per person in which the chef will choose your menu for the evening.

  • And Hestia owner Jane Wu is laser focused on providing a “phenomenal restaurant experience” at the highest elevation in Ballantyne.

“Ballantyne is such a nice area,” Wu said. “Now, we want to bring more vibes, more energy.”

The restaurant is well poised to become one of the city’s top fine dining hot spots. When we posted an update with a photo gallery, CharlotteFive readers reacted mostly favorably:

  • “Glad to see things happening in Ballantyne so I can go there for more than just doctor appointments,” Jenn Brimmer quipped on our Facebook page.

  • “Had just asked someone about when this spot would open. Excited for a great rooftop down this way,” @shes_a_plus wrote on our Instagram post.

  • “Yessssss! Finally bringing cool restaurants over here instead of Southend!!!” said @timacurlz on the same post.

The cocktails

Hestia has a lineup of 11 signature cocktails to choose from, including the Berry Ballantyne with Absolut Berry Acai Vodka, Lejay Cassis, blackberry puree and sparkling sake ($16); the Uptown Hustle with Elijah Craig Bourbon, Italicus Bergamatto, fresh apple and strawberry juice ($16); and the Smoked Buddah with Iwai 45 Japanese whisky, Plantation Stiggins’ Fancy Pineapple Rum, yuzu citrus and ginger syrup ($17).

I ordered the expertly crafted Hornets’ Nest in Jalisco ($16), made with Altos Resposado, Ramazzotti Amaro, blood orange syrup, pineapple and lemon juice — and I’d definitely order another.

Hestia Rooftop’s Hornets’ Nest in Jalisco is made with Altos Resposado, Ramazzotti Amaro, blood orange syrup, pineapple and lemon juice.
Hestia Rooftop’s Hornets’ Nest in Jalisco is made with Altos Resposado, Ramazzotti Amaro, blood orange syrup, pineapple and lemon juice.

Three spirit-free cocktails are also available: the Tropic Sanda with mango Calpico, passion fruit syrup, lemon juice and ginger beer ($8); Kyuri Lychee with lychee Calpico, fresh lime juice, matcha powder and cucumber soda ($8); and Ringo without a Star, with Lyer’s non-alcoholic whisky, allspice syrup and fresh apple ($9).

The sushi

You can watch as the sushi chefs — led by executive sushi chef Eiji Ozaki — work their magic on fresh fish flown in daily from Japan and New York City. Maki house rolls range from $14 for a spicy tuna roll to market price for Golden Scallop with two-color soy paper, tempura scallop, avocado and cucumber topped with grilled scallop and chopped spicy scallop or the Robusuta with tempura lobster and cucumber topped with lobster salad, caviar and microgreens.

My favorites? The Carolina ($15) with Ebi shrimp, avocado, cucumber, sweet potato, spicy mayo and eel sauce; and the Spider Deluxe ($26) with tempura soft shell crab, snow crab mix and soft shell crab mix, cucumber, bonito flakes and spicy mayo. (I’m all about sauces, and spicy mayo is king.)

The Carolina maki at Hestia ($15) with Ebi shrimp, avocado, cucumber, sweet potato, spicy mayo and eel sauce.
The Carolina maki at Hestia ($15) with Ebi shrimp, avocado, cucumber, sweet potato, spicy mayo and eel sauce.

The Wagyu beef

Here’s where you’d be hard-pressed to find a fine dining experience in Charlotte that matches up. Michelin-starred chef Shin Thompson of contemporary Japanese restaurant NIKU X in Los Angeles has partnered with Hestia to bring his Tomahawk Tasting Menu experience to Charlotte, cooked tableside.

“Our team here is really a true rock star team,” Wu said.

Michelin-starred chef Shin Thompson of NIKU X in Los Angeles has brought his Tomahawk Tasting Menu experience to Hestia Rooftop in Charlotte.
Michelin-starred chef Shin Thompson of NIKU X in Los Angeles has brought his Tomahawk Tasting Menu experience to Hestia Rooftop in Charlotte.

I had one bite of the Wagyu Supreme Tomahawk, dry aged 45 days. I’ll explicitly emphasize that this presentation costs $399, and it’s cooked in front of you. It is melt-in-your mouth tender, and it is exquisite.

Hestia’s Wagyu Supreme Tomahawk, cut into slices for a tasting.
Hestia’s Wagyu Supreme Tomahawk, cut into slices for a tasting.

If you’re not quite able to drop that kind of dollar on dinner but are still Wagyu curious, you can purchase various A5 cuts starting at $30 for 2 ounces of tri-tip.

The A5 Wagu portions at Hestia come on a golden bull and are cooked in front of you.
The A5 Wagu portions at Hestia come on a golden bull and are cooked in front of you.

The rooftop

Charlotte has many exceptional rooftop bars and restaurants, as CharlotteFive has previously noted. But the view from the Panorama Tower stretches for miles, even on the cloudy day I visited. As night takes over, the patio is accentuated with red lighting that’s moody and — dare I say — sexy. Put it on your Charlotte bucket list.

Hestia Rooftop’s patio after dark.
Hestia Rooftop’s patio after dark.

Hestia Rooftop

Location: Ballantyne Village, 14819 Ballantyne Village Way Charlotte, NC 28277

Menu

Cuisine: Modern Asian, sushi, steak

Instagram: @hestiarooftop