When diners sit down at Kindred, 30 miles north of Charlotte in the tiny town of Davidson, servers immediately bring to the table a freshly baked pouf of Kindred’s now-famous “milk bread” and cultured butter. That simple gesture sets the stage for a meal so thoughtful and memorable that it has earned Chef-Owner Joe Kindred several nominations for a James Beard Award. Small, beautiful plates mean tablemates can share from a changing array of seasonal dishes along with mainstay favorites. Squid ink conchiglie pasta, with North Carolina-caught shrimp and sea urchin butter, consistently earns raves. Duck-fat potatoes with garlicky aioli are satisfyingly crisp. Even humble broccoli smartens up when dressed with peppery romesco sauce, a fried egg and Manchego cheese. The same imaginative spark infuses the cocktail menu, but the wisest decision is to simply select “Barkeep’s Choice.” Finish with cinnamon ice cream and butterscotch cookies.

Tucked away next to a big-box shopping center in the suburb of Matthews, Kabab-Je takes a bit of effort to find the first time. Inside, brightly lit display cases beckon with platters of stuffed grape leaves, olives and marinated vegetables, along with pastries such as sambousek filled with beef, lamb and spices. All are expertly prepared for takeout. But it’s more enjoyable to sit in the pleasant dining room or on the breezy patio while attentive servers bring cooked-to-order dishes such as grilled chicken, lamb or beef shawarma sandwiches; kibbeh, minced lamb wrapped in a crust and deep-fried; and cubed potatoes spiced with garlic, chile and coriander. There are also dozens of vegetarian options, including the charcoal-smoked eggplant dish known as moutabal and a Lebanese-style pizza topped with oregano, sumac and sesame seeds.

Heirloom’s chef-owner, Clark Barlowe, was already well-known for his solid, locally sourced menu when his interests “mushroomed” into a determination to bring foraged fungi to his table. He recently acquired the necessary health department certification to do so. When he’s not hunting chanterelles for squash fritters — or morels to star in a five-course mushroom tasting menu — he works with nearly 20 local purveyors. The result is an evolving selection of thoughtfully chosen entree items along with pairings that feature North Carolina wines.

In a bold move, chef Paul Verica uprooted his award-winning restaurant, Heritage, moved it from the quiet suburb of Waxhaw to a high-traffic location about a mile from downtown Charlotte, then changed its name to The Stanley in a nod to the new neighborhood. The James Beard Award nominee will continue to work with his son, Alex, in the sous-chef role. Joining them is Chef Ben Philpott, making this team a triple threat in the kitchen. In this larger space, they’re ramping up their offerings, but will keep their infamous tasting menus for diners who like surprises. Small plates such as “asparagus as many ways as we could think of” are beautiful interpretations of seasonal ingredients. Steaks, chops, poultry, and fish will satisfy heartier appetites.