Sea Level NC — Restaurant in Charlotte

Hi there,

My husband and I went to Sea Level, NC for our Anniversary. It was his second time my first. I had heard that Sea Level was the go to spot for seafood. Needless to say I highly disappointed with my meal and the service. With the name Sea Level one would think that the Menu you have top tier seafood on your menu. Trout, grouper, salmon, tuna, lobster and oysters The basic of seafood that you could get anywhere. I was disappointed to say the least, but I kept an open mind.

We started off with two orders of the Chargrilled oysters. This was by far the best thing on the menu however, the bread that is served with it was bland, top soft and did not pair well very underwhelming. Usually oysters are served with a crunchy garlic butter baguette, to me the contrast of the soft oyster with the crunch of the baguette sets it to another level.

Next, came the Passion fruit mocktail it had good flavor, fizzy, and eye catching. I was informed that this was their most popular drink, especially with alcohol. I would order it again.

Finally, my husband ordered the NY Catfish he subbed the succotash rice and beans with mashed potatoes. For $30 his meal came with 1 medium size catfish that’s it, for $30!! 🤯 I couldn’t believe it. I ordered the scallops and risotto for $48. The scallops were good, however, the risotto was mush and flavorless. It was overcooked but had bits of hard uncooked risotto as well. It had a weird taste and texture. I took 2 bites and could not eat it. Terrible.

The service received 2 ⭐️ Our waitress was not attentive once she put in our orders. She was no where to be found for literally 35 mins. When our meal was done I had to flag down the wait staff for a dessert menu. Then, we finally had to ask the Manager for our check, that’s when our missing witress showed back up.

I rarely leave review however I had to with this one. As a restaurant with the name Sea Level, charging consumers these outrageous prices for mediocre food. Your Menu should reflect the prices and it does not. I sorry to say I would NOT recommend Sea Level to anyone at this...

A Quiet Visit to Sea Level NC: Elevated Cuisine with Room for Heart

As someone deeply embedded in the culinary world—both professionally and personally—I’m always seeking restaurants that strike the balance between inspired cooking and intentional hospitality. On a recent, unannounced visit to Sea Level NC in Uptown Charlotte, I encountered a kitchen with clear talent, but a front-of-house experience that left much to be desired.

The culinary team deserves genuine praise. The Grilled Oysters, layered with a smoky Parmesan crust, were bold, briny, and beautifully composed. The Cast Iron Seafood Dip, while modest in seafood content, featured fresh shrimp and was served with exceptional house-made tortilla chips—crisp, warm, and crafted with care. The Seasonal Salmon Salad offered thoughtful restraint, and the Apple Buckle A La Mode was a well-executed, nostalgic finish.

To drink, the Rishi Ginger Turmeric Tea provided a grounding start, and the Sea Urchin Mocktail, bright and pineapple-forward, offered a refreshing complement to the meal.

But a memorable dining experience is about more than the plate.

Despite noting it was a birthday and a first-time visit, our server offered no guidance, no recommendations, and minimal engagement. While there was a birthday acknowledgment, it felt perfunctory—lacking warmth or intention. A card that read “Congratulations” rather than “Happy Birthday” further echoed the disconnect.

More notably, the table beside us—served by the same individual—received enthusiastic, attentive service with clear care and connection. That contrast spoke volumes.

As someone dining with a walker due to a medical injury, I had hoped for a bit more grace, attentiveness, and effort. While the food satisfied, the hospitality simply didn’t rise to meet the occasion.

To the management: You have a kitchen worth celebrating. But in the world of great dining, hospitality is what lingers. You never know who is sitting at your table. Sometimes, the quietest guest is the one who leaves with the most to say.

—A...

The reservations were full (day before Mother's Day), but we were seated at the oyster bar. Joe, our waiter, was super nice, knowledgeable, and attentive. It was fun watching them make them oyster players while we waited. Food took a while to come, but at least we weren't in a hurry. I have two complaints, which were minor, compared to the rest of the experience.

First, to list what we got: started with 6 Sea Level oysters and a cup of New England style clam chowder. Entrees: I got the swordfish dinner, served over a huneysuckle flavored mashed potato with grilled asparagus. Mother got the SC wreckfish served over hoppin' john beans (and sorry, I forgot what else). Cocktails: I got the mezcal Opal Ocean, and my mother got the Kingston Crush.

Likes: Obviously, I can't say enough about how nice staff was, especially Joe. His cocktails (he works at the bar) were remarkable. He made great suggestions based on our tastes. Both the fish were delicious, fresh, and very well cooked! The oysters were definitely fresh and quickly served. The clam chowder was delicious, and full of clams!!!

Could be better: As previously mentioned, entrée took a while, but I guess they were pretty busy, and may have had some newer people in the kitchen, idk. A small knit-pick for me (but a pet peave as an oyster lover): the oyster meat wasn't separated from the shell by the shuckers, a part of expert shucking IMO, so you have to use your fork to do it yourself. Lastly, on my entree specifically, they were 1: very skimpy on the mashed potatoes (a spoon-schmear under the fish) and 2: served me spindly, hard, old asparagus. Now, I will say that Joe did get me some better asparagus when I brought it up, which was much better (but still looked like a mix of older asparagus and some, more freshly seared asparagus).

To summarize, I will go back. I think the kitchen was overwhelmed, but kudos to Joe, and the hard working shuckers. The shuckers at the oyster bar were working hard at it all night, and even engaged a...