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The eggs should be poached and added to the top of the stew only at the end of the cooking process. Eight + Sand’s shakshuka succeeds where mine failed. The eggs are runny and ooze into the tomato blend with hints of paprika, cumin, and cayenne. I dip sourdough bread—made from flour Eight + Sand mills in house—into the stew. When the new Spanish tapas restaurant opens in a few months, customers can expect a variety of contemporary takes on cuisine from the Catalonia region of Spain. The restaurant will offer other Spanish entrees aside from tapas, such as paellas, and a variety of alcoholic drinks, specifically sangrias and gin and tonics.
Vegan options,
I think I ordered the wrong things on the menu, so I’ll 100% give it another shot. The vibe was super cute, and everyone was super friendly. The pastries also looked great — so I’ll put those on my list for next time, too. Vegan green goddess spread, sliced avocado arugula, everything bagel seasoning, and a free-range fried egg served on sliced country sourdough.
Eight + Sand Kitchen
After five years off the light rail, Eight+Sand officially closed its doors on January 14, with little information regarding what will come next in this prime location. Now, it appears Que Hospitality, led by restaurateur Manny Flores, will be taking over the space to open Catalú by mid-Spring 2024, according to Axios. Que Hospitality is responsible for several other Charlotte Mexican restaurants, including Que Onda and Que Fresa.
Eight and Sand is sneaky good in Southend.
When I went in, I had every intention of just getting a coffee and a pastry; however, when I arrived, I found out they serve a full breakfast menu! Naturally, I changed gears and opted for a sit-down breakfast. You order your meal at the counter, then go sit down. You get a number for your table, and then they bring the food out as it’s ready. I scan the menu and decide to split the breakfast bowl ($7.95) and the shakshuka ($9.95) with a friend.
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It is a walk up order and then seat yourself place. We went on a Sunday morning for brunch and the line was to the door. It took about minutes of waiting but tables were open with no wait after we ordered. The sandwich was great (it was a full sandwich but phone did not eat first so only half is pictured). On first bite, the mushroom melt is nearly perfect.
SIRVED is a registered trade-mark of Sirved Mobile Solutions Inc. The types who pay attention to food outlets tend to move on quickly. “Now approaching New Bern Station,” a robotic voice says as the Blue Line train slows to a stop in South End.
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Fried NC free-range chicken, red cabbage slaw, pickled onions, honey, Duke’s mayo, and pickles on a toasted brioche roll. It looks pretty dynamite in person — I need to try it at some point. A brand new Spanish tapas restaurant called Catalú is preparing to debut later this year in South End, located at 135 New Bern St. Eight + Sand Kitchen menu has been digitised by Sirved. The menu for Eight + Sand Kitchen may have changed since the last user update. Sirved does not guarantee prices or the availability of menu items.
The texture of the country bread combined with the smells of the muenster cheese and mushroom mix makes for a multi-sensory experience. It's a thoughtful and layered dish, that unfortunately got a bit soggy as the meal went on. I'd suggest less oil while cooking the mushrooms and experimenting with the bread. The social media world is arguing about Popeyes and Chick-Fil-A, but it's nice to be reminded that chicken sandwiches can be an art. The red cabbage slaw is sweat and crunchy, a very nice touch.
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Fresh ricotta made in-house from local milk, seasonal house-made jam, thick-sliced wonder sourdough. It looks good, but it’ll be tough not to compare it to the famed ricotta toast at SQIRL in LA. That one is my favorite (despite their jam scandal).
I ordered the panko chicken sandwich and the mushroom melt. It has the kind of knickknacks you'd expect in a hole-in-a-wall bar. Natural light illuminates little trinkets, books, baskets, and jars. The furniture is a little IKEA, but I have to admit it looks cute in the right light. The ample seating and high ceilings create a food hall vibe as sound reverberates through the building. As I finish my meal, I keep an eye outside to see if the light rail is approaching.
Once our food arrives, I nab a crunchy potato “crunk” from the breakfast bowl and dip it in a vibrant parsley pesto sauce. The rest of the bowl is filled with an over-medium egg, sliced avocado, and sautéed kale, onions, and peppers. Each ingredient satisfies on its own, but if you can get a bit of everything in one bite, that’s where the dish shines. I soon run out of the parsley pesto sauce, though, which makes the dish a tad dry.
The greatest challenge in all of this, though, is dining out. And I don't need my cashier staff to Stepford Wife me, but they came off as especially unengaged and uninterested. My suspicions were confirmed by my whopping 15 minute wait for food. Eight and Sand is going to want to cut that time down significantly if they want sustained success from the Uptown lunch crowd. Charlotte media has a hit it and quit it relationship with restaurants.
The name of the restaurant is fitting given its location next to New Bern Station; the term “eight and sand” was once used by train crews to say safe travels and farewell. Inside, the café is as bright as this sunny December morning, with crisp white subway tiles, natural wood tabletops, and floor-to-ceiling windows. An L-shaped counter includes a full-service bar on one side and a station to order meals on the other. My wait and my bored cashiers put a damper on the whole peace and love, positive energy, unironically vote for Marianne Williamson vibe Eight and Sand has going. Eight + Sand Kitchen is full of natural light (above). The potato “crunks” are the star of the breakfast bowl (top).
I look out the window, see white patio furniture tucked under a sign for Eight + Sand written in script lettering, and hop out.
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