You’re walking down Main Street in Belmont, and the air smells like woodsmoke and yeast. It’s that classic small-town North Carolina vibe. But then you hit 106 North Main, and things get a little weird—in a good way. Most people walk into The String Bean Belmont North Carolina expecting a standard bistro. What they find is this massive, high-energy hybrid of a butcher shop, a massive wine cellar, and a restaurant that serves duck fat fries next to hand-cut ribeyes. Honestly, it’s a lot to process at once.
The place has been around since 2008, started by Chad and Mary Elizabeth Turner. Chad grew up on a farm in North Georgia, and the name "The String Bean" isn't some fancy culinary metaphor. It’s literal. He spent his childhood stringing beans under trees with his family. That history is baked into the DNA of the place. It’s not just a business; it’s a weirdly successful attempt to bring back the "everything store" for people who actually care about where their steak comes from.
The Secret is the Butcher Shop in the Back
Most restaurants talk a big game about "farm-to-table." Usually, that just means they bought some expensive lettuce. At The String Bean, they literally have a full-service butcher shop and seafood market sitting right inside the building. You can eat a Cowpig Burger—which is a bacon-infused Certified Angus Beef patty—and then walk ten feet to the counter and buy the same beef to cook at home the next night.
They aren't just doing standard cuts, either. You’ll find:
- Japanese A5 Wagyu (which is kind of insane for a small town in Gaston County).
- Carolina Bison sourced from Asheville.
- Wester Ross Scottish Salmon.
- New Zealand Lamb Chops.
It creates this cycle where the kitchen gets first pick of the best inventory, and the market gets whatever the chef thinks is looking good that day. If you see a special on the board, it’s probably because the butcher just got something incredible in that morning.
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What You’re Actually Ordering
If it’s your first time, don’t overthink it. Get the Duck Fat Fries. They are house-cut, cooked in duck fat, and served with a chipotle ranch that’s basically addictive. They’re salty, crispy, and have that rich, heavy flavor that regular vegetable oil just can’t touch.
For the main event, the Belmont Fried Chicken Sandwich is the local favorite. It’s a 6oz breast, but you have to add the "Hot Honey" or the "Boom Boom" sauce. Or, if you’re feeling fancy, the Shrimp and Grits uses jumbo Gulf shrimp and stone-ground grits in a Cajun cream sauce that’s actually spicy, not just "Southern spicy."
The 500-Bottle Wine Problem
Walking through the store feels a bit like a maze. There are over 500 different wines and 200 craft beers. It’s the largest bottle shop in the area, and they’ve won seven Wine Spectator awards.
Here’s the thing: it can be intimidating. You’re standing there in your flip-flops trying to pick a bottle, and there are $15 options next to $80 vintages. The staff usually knows their stuff, though. They do monthly wine dinners and tastings that are usually packed out weeks in advance. It’s the kind of place where you can grab a $6 draft of Birdsong Doin' Thyme (a local Charlotte witbier) or drop serious money on a Janasse Chateauneuf-du-pape.
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The Atmosphere: Expect the Unexpected
The vibe is "upscale casual," but that’s a boring way to describe it. It’s loud. It’s vibrant. It feels like a community hub. On a Saturday night, you’ll see families with kids (it's surprisingly kid-friendly) sitting next to a couple on a first date who are sharing the Double Dipper—a mix of house-made pimento cheese and creamy crab dip.
The outdoor patio is the place to be if the weather is even remotely nice. They’ve got fire tables that make it usable even when the North Carolina humidity finally breaks in the fall. And yes, they are very dog-friendly on the patio. They’ve even been known to bring out water bowls and dog snacks without you having to ask.
Why It Works
Belmont has changed a lot. It used to be a quiet textile town, but now it’s a legitimate culinary destination with places like Nellie’s Southern Kitchen and The Bottle Tree nearby. The String Bean holds its own because it doesn't try to be a "fine dining" white-tablecloth joint. It’s a market first. That means the focus is always on the raw ingredients.
Even the President of the United States stopped by once. That’s a real fact. When Joe Biden was in town, he ate here. If it’s good enough for the Secret Service to sweep the kitchen, it’s probably going to be fine for your Sunday brunch.
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Navigating the Menu Like a Pro
Don't just stick to the burgers. The Eggplant Fries are a sleeper hit. Most people hate eggplant because it’s mushy, but they flash-fry these until they’re basically sticks of savory crunch.
If you're looking for something lighter, the Mahi Rice Bowl is surprisingly fresh. It’s got avocado, black beans, and a cilantro lime sour cream that cuts through the heat. But let’s be real: you’re probably there for the meat. The Filet Tip Po' Boy uses Certified Angus beef tenderloin tips and provolone. It’s messy. It’s heavy. It’s exactly what you want after a long week.
Next Steps for Your Visit
- Check the Butcher Counter First: Before you sit down to eat, walk to the back. See what the "Fresh Catch" of the day is. Sometimes the specials on the menu are based on limited quantities of seafood or steak that aren't listed online.
- Time Your Visit: If you want a quiet meal, go on a Tuesday or Wednesday. Friday and Saturday nights are high-energy and loud. If you have a large group, call ahead; they can accommodate big tables, but the place fills up fast.
- Grab a Bottle for Later: Don't leave without browsing the wine wall. Even if you aren't a "wine person," they have a lot of local North Carolina beers in the cooler that you can't find at the grocery store.
- Try the Fried Oreos: If you have any room left, the Fried Oreos come with vanilla ice cream and caramel. It’s a total sugar bomb, but it’s worth the calories.