Dress Code and Allergy Policy
Artisanal Dress Code
The dress code at Artisanal is business casual.
For men: Collared shirts are required. Jackets are preferred but not required. No shorts, distressed jeans, hoodies, hats, or open toed shoes (sandals/flip flops).
For women: Dresses and Business Casual attire are acceptable. No distressed jeans, hoodies, hats, sandals or flip flops, or excessively revealing clothing.
Please dress comfortably for the weather for outside seating.
We do not allow outside food or beverages.
Artisanal Allergy Policy:
If you are a guest with any allergy, please make us aware so that we may make a note for the server to be aware.
- If you have an aversion to gluten or dairy, the server will guide you towards dishes with a small amount of those items in it.
- If you have Celiac, we can offer an undressed salad with oil and vinaigrette on the side for your appetizer. For your entrée, your choice of protein that has not yet been prepped, and chef will choose accompaniments from unprepped items that we have in house that day. We also offer a seasonal sorbet or an after dinner drink for your dessert.
- For any seafood or shellfish allergies, we offer salads and other non-seafood dishes for appetizers and meat dishes that will be safe for you to eat as an entrée. Please let us know if you do have one of these allergies.
- For Peanut, Tree nut, or any other nut allergy please let us know so that we can make a note on the reservation for the server.
- For Vegetarians, we offer salads and a seasonal vegetarian entrée for your dining experience. We also offer a seasonal sorbet or an after dinner drink for your dessert.
- For Vegans, please contact us so that we can see if we are able to accommodate you on the evening requested.
- For any other minor allergy, please call us so that we can ensure we can accomodate. If we do not answer, please leave us a message and we will return your call as soon as possible.
- For any life-threatening/severe allergy: We can not 100% guarantee there will be no cross-contamination as our kitchen is an open kitchen. If you think it is an alllergy we should be able to accommodate, please call us so that we can check to see if we can.
Restaurant Manager / Owner
Executive Chef / Owner
Bill Greene's passion for cooking started at a very early age working at a local country club in North Carolina. After high school he enrolled into the Culinary Institute of America in Hyde Park, New York and upon graduation he was asked to be a sous chef at the Ocean Reef Club In Key Largo, Florida. Looking to grow in his culinary career he moved to Scottsdale Arizona to work at the prestigious Phoenician Resort. Landing a job at the resort’s fine dining room Mary Elaine's. This was a turning point in his culinary career. "Working at a Mobil 5 Star 5 Diamond restaurant was a dream come true at an early age" says Greene. There he worked the fish station for the James Beard award winning chef Alessandro Stratta. Yearning to travel and gain more knowledge he moved to the mecca of food, New York City with the intention of working at a great restaurant. Staging at many restaurants, the new Le Cirque 2000 at the New York Palace Hotel came calling.
Starting from the very bottom of the brigade Chef Bill was promoted to Chef de Partie/ Sous Chef in one year, showing tireless work ethic and a creative passion. During his tenure at Le Cirque 2000, the restaurant garnered four stars from the New York Times food critic Ruth Reichl. Two and half years later, looking for another challenge Chef Laurent Gras offered Bill a job at the Waldorf Astoria’s fine dining room "Peacock Alley". Working alongside Chef Gras was a cerebral experience with technique, execution and product being a focal point. Having to move back to North Carolina because of a family illness and missing the tragedy of 9/11, brought a sense of closure to Green’s life. Looking to open a restaurant of his own someday, he moved to Charlotte North Carolina. Working around various restaurants in Charlotte and looking for his own place, things did not materialize there. Visiting his home town, he discovered a spot for a restaurant and three months later Artisanal Restaurant was born. After three successful years, the restaurant relocated to Diamond Creek Golf Club in May 2009. This was the restaurant Greene always dreamed of. Specializing in day boat fish from Hawaii to Maine, the menu focuses on seasonality and creativity. Chef Bill's main focus is for the guest to have a great experience from start to finish and make the evening a memorable one.