Soprana Rooftop Cucina

Burrata at Soprana comes over charred tomatoes and torn basil, with a wedge of grilled bread propped against the bowl. The dining room runs green — exposed ceiling trusses painted to match the accent walls, over black-and-white geometric tile and a run of globe lights above the bar, where bottles stack three deep beneath a line of draft taps. It’s the rooftop restaurant atop the Embassy Suites at 192 Haywood Street, where dough for the brick-oven pizzas gets made daily. The sourcing runs close: Spicewalla supplies the spices from 0.3 miles away, Chop Shop Butchery sends charcuterie made from Warren Wilson College’s own animals 1.1 miles out, and Hickory Nut Gap Farm’s pasture-raised meat comes 14.2 miles down the road. The 2025 Michelin Guide to the American South named it one of forty-one places in North Carolina worth a visit, and Pizza Today put it on a list of ten pizzerias to watch — neither of which changes how the kitchen makes its dough. The cocktail list runs savory as often as sweet — a Giardinere built on gin, cilantro and serrano, a smoked-tea Old Fashioned, a rum-and-amaro pour called La Dolce Vita — alongside a six-drink spritz section built for the patio. Valet costs eight dollars for the first three hours, free for locals when space allows. Order the burrata first, and work down the cocktail list from there.