Mestiza Steakhouse to bring upscale, globally inspired dining to downtown Concord
Chef and owner Eduardo Rios plans a new steakhouse concept blending European and Latin influences in the former Gianni’s space.
A beloved downtown Concord restaurant space that has sat vacant for about two years is poised for a new chapter — one that its owner hopes will bring a more upscale dining experience to Cabarrus County.
Mestiza Steakhouse, a new fine-dining concept from chef-owner Eduardo Rios, is expected to open in early June in the former Gianni’s Trattoria location (16 Union St S). The space has been empty since Gianni’s relocated to Gibson Mill in early 2024.
For Rios, the project represents more than just another restaurant. It’s the realization of a long-held goal.
“This has always been the dream — to open my own fine dining restaurant,” he told The Cabarrus Compass.
Originally from Mexico, Rios brings a culinary background shaped by his Latin American roots and formal French and Italian training, along with years of experience in Charlotte’s restaurant scene.
He previously worked as a line cook at Cafe Monte French Bakery and Bistro and later served for several years as executive chef at Bar Marcel, an Italian-focused restaurant with broader European influences.
Rios currently owns and operates Floyd & Blackies in Cramerton, which he purchased about two years ago.
Mestiza will reflect a blend of cultures, drawing primarily from his European culinary training and Latin American upbringing, with a touch of American classics.
That approach is reflected throughout a menu that leans into upscale, globally inspired dishes, from braised octopus with chorizo iberico, tamarind and romesco to hamachi tiraditos with citrus salsa and leche de tigre. Other offerings include Catalan-style mussels with nduja and harissa broth, along with desserts like Nutella and strawberries crepes.
The tapas selection will feature a range of smaller plates, including fried calamari, sautéed North Carolina shrimp, pan-seared shishito peppers with chorizo and truffle herb frites.
Rios also plans to introduce dishes not commonly found in Cabarrus County, including Wagyu beef carpaccio.
At its core, however, Mestiza will function as a steakhouse. The restaurant is expected to offer roughly eight cuts at a time, including filet mignon, prime New York strip, prime ribeye, picanha, and a 36-ounce porterhouse designed for sharing.
But the menu is not limited to steak. Additional options will include fresh seafood, house-made pasta and entrees such as grilled salmon, gnocchi bolognese and roasted half chicken with dark mole.
The menu will change seasonally — something Rios said is essential to maintaining creativity in the kitchen.
Unlike traditional steakhouses, Mestiza is being designed as an all-day dining experience, with plans to offer breakfast, lunch, afternoon tapas and dinner — though it will initially open with dinner service only.
Projected hours include lunch from 9 a.m. to 2 p.m., tapas from 2 p.m. to 5 p.m. and dinner beginning around 4 p.m. The restaurant is expected to operate seven days a week.
Inside, the space will seat approximately 100 to 120 guests and feature two bars — one on each floor — along with private dining space upstairs.
While Rios plans to add new design features, including chandeliers, he said some elements from Gianni’s will remain — including the distinctive marks on the walls.
“I don’t want to lose the character,” he said.
Rios first came across the property last year while browsing Crexi, a commercial real estate platform, but initially hesitated due to ongoing downtown streetscape construction.
A few months later, after the streetscape project was completed, he revisited the opportunity and reached out to a Charlotte-based broker about the property. That broker then connected him with local broker Steven Tice of Concord-based Mortice Commercial Real Estate, who represents the landlord.
During early discussions with Tice, Rios presented three possible concepts: a casual American restaurant, an Italian concept and a steakhouse. The decision quickly became clear.
“He told me, ‘Downtown needs a steakhouse,’” Rios said. “And I said, ‘You want a steakhouse? You got a steakhouse.’”
Tice said the project reflects continued private investment in the city’s core.
“I see this as yet another strong show of support from the private sector in the continued evolution of downtown Concord,” Tice said. “Downtown will continue to transform into a destination for those seeking an authentic experience with a welcoming, friendly appeal.”
While the concept leans upscale, Rios said accessibility is central to his vision. He wants Mestiza to be a place people visit regularly — not just for special occasions.
“I want it to feel modern and classy, but also welcoming,” he said. “A place where everyone can enjoy themselves.”
He hopes the restaurant will draw visitors from across the region while adding to the growing energy in downtown Concord. So far, he said, the response from the community has been encouraging.
“They’re excited,” Rios said. “They’re happy to see something new coming downtown.”
Tice said the feeling is mutual.
“He is genuinely excited about being here,” Tice said. He is worth the wait.”
Though he still lives in Charlotte, Rios said he has quickly grown fond of Concord and its people.
“I want people to know we’re here for them,” he said. “We love to see them.”