Try Link and Pin' s Huevos Rancheros on their brunch men u spice up your sum to mer weekend.
SUMMER
ISSUE NO. 2
CHARLOTTE
5 WAYS:
Tiki drinks that are perfect for summer sips
A LESSON IN BEER PAIRINGS BREAD RECIPE + KINDRED'SANDMILK MORE
A FOOD LOVER’S GUIDE TO GREAT DINING AROUND CHARLOTTE
The kind of good that makes your taste buds blossom Move winter to the wayside with this Thai Turkey Grain Bowl recipe that brings bright, spring flavors forward. With fresh vegetables and savory peanuts, this tasty Thai delight is a scrumptious sign of spring. WHAT YOU’LL NEED
vegetable oil, red bell pepper, sugar snap peas, butterball fresh all natural ground turkey, garlic, thai peanut sauce, jasmine rice, carrots, edamame, cocktail peanuts, green onions Find this and other great recipes at butterball.com/recipes.
Š2020 Butterball, LLC. BUTTERBALL is a trademark of Butterball, LLC.
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A new spin ON A GREAT AMERICAN PASTIME
704.523.7633 1700 MONTFORD DRIVE CHARLOTTE, NC 28209 ROLLTEN.COM
10 Park Lanes is an exciting new concept that combines the fun of a classic bowling alley with the sophistication of a chef-driven restaurant, a full-service bar and live music venue. DISHIN GCLT.C OM
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Shain Gallery 2823 Selwyn Avenue, Suite K Charlotte NC 28209 704-334-7744 www.shaingallery.com
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Corkbuzz Restaurant & Wine Bar offers an extensive international wine list, including over 40 wines by the glass. Our full menu is inspired by food served in the great wine regions of the world. Our sommeliers host fun, informative wine classes each month, with topics ranging from Wine 101 to Blind Tasting to Tours of France and Italy.
4905 Ashley Park Ln., Suite J | Charlotte, NC 28210 704.625.1328 | www.corkbuzz.com
Cheese & Wine boutique European-style Fromagerie
2400 Park Rd. Suite H Charlotte, NC 704.472.5513 www.meresclt.com
dish ng
®
NO.2 S U M M E R
Q: WHAT IS YOUR FAVORITE COLD DRINK ON A HOT DAY? EDITOR graye@dishingclt.com Graye Todd
I am a spicy margarita girl all the way. When the weather turns warm, you can find me on the patio at RuRu’s having a margarita and eating chips and salsa.
ART DIRECTOR Kristen Hartnett ART ASSOCIATE Katie Cline CONTRIBUTORS Allison Arthur Grant Baldwin
To be honest, my go-to drink on a hot day is ice-cold whole milk! Some may find that gross, but there is nothing better than chugging cold milk when you come in from the heat.
Amber Day Liz Logan
When it comes to cold beverages after a hot day, I’m pretty basic. Either some cold filtered water or a fresh IPA like Juicy Jay.
Vanessa Infanzon
Wine-a-Rita from Treehouse Vineyards in Monroe, North Carolina. It’s like a Slurpy for adults.
Jess Gaddy Laura Tully Gabrielle Zendan Sam Simma
CUSTOMER SERVICE SPECIALIST Stephanie Miner
A nice, cold draft beer or a Moscow Mule from The Crunkleton.
SOCIAL MEDIA INTERNS Shelby Hicks
I love a cold-brew coffee with a splash of coconut milk and cinnamon.
Anne Carter Payne Jason Bauman Emily Modrow
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Dishing Charlotte is a part of Dishing LLC, based in Jackson Hole, Wyoming. For information on licensing rights, contact editor@dishingmagazine.com.
“We are thrilled with the transformation of our home! We appreciate the professionalism, honesty and ability to make the difficult process of renovation as enjoyable as possible. Would we recommend them? Absolutely!”
Eastover Neighborhood BEFORE
704.654.2911 www.hobson-builders.com facebook.com/HOBSONBUILDERS instagram.com/HOBSONBUILDERS
New Homes • Additions • Renovations • Kitchen & Baths • Garages • Outdoor Living
Contributor Spotlight
Jess Gaddy W R I T E R & P H OTO G R A P H E R
Y
Jess Gaddy, aka @finickylady, from our first issue. She wrote a couple of articles, including our Brewery Guide, which we received numerous kudos for. Online, Jess is known as the creator of Finicky Lady, a social media handle that chronicles great beer, food travel, recipes and daily life. IRL (in real life), Jess has a day job and lives a low-key life in her log cabin with her husband where they spend most of their time either in their kitchen or outside with friends. Favorite takeout dish? Unfortunately, this is so top-of-mind right now with the coronavirus. I’d have to say Caesar salad with Champagne vinaigrette from Pasta & Provisions, an egg and cheese breakfast biscuit from Bojangles’, and a crunchy spicy tuna roll and crab dumplings from Pisces Sushi. Best bars for summer sips? For specialty cocktails, I love Elsewhere; it’s such a great new addition in South End. Divine Barrel is my brewery pick, and Brawley’s is always great out on the patio. Summer event (food/beer related) you are most looking forward to? Definitely Crave CLT. ou may remember
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Carolina Food & Wine Tours Hosted By
Weekly & Private Tours Book Today! www.ncwinegals.com megANDjess@ncwinegals.com
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TOC F E AT U R E S 42 WARM WEEKEND WEATHER PLANNER
Summer weather calls for fun, outdoor activities mixed with great eats and drinks.
58 CONVENIENCE IS QUEEN
Navigating through life is tough; getting high-quality service and food shouldn’t be.
64 DINING EXPERIENCES FIT FOR ROYALTY Over-the-top dining experiences in the Queen City.
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TOC
D E PA R T M E N T S 12 WHAT WE CRAVE 13 ASK FOR IT 19 NEW & NOTABLE:
Noteworthy restaurants that have opened in the last 18 months
25 FIVE WAYS: Tiki drinks
31 A LESSON IN: Beer pairings
37 IN THE KITCHEN WITH: Sam Diminich
49 CHARLOTTE CLASSIC: 10 Park Lanes
54 FROM A TO Z
Here’s our handy guide to expand your knowledge of food and cooking terms.
69 WILL TRAVEL FOR FOOD Santa Fe
75 RESTAURANT LISTINGS
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PHOTO BY DEANNA DURA PHOTOGRAPHY
What We Crave
PATIO DINING ON A 75-DEGREE DAY Hikes up Crowder Mountain. Jumps into Lake Wylie. Boating on Lake Norman. Ice cream from Golden Cow Creamery. These are some of the many things we crave about summer in Charlotte. This summer, these activities will be bittersweet in a world turned upside down. Things will be different, but our new normal will come with some routine treats too. What we crave after a day on the lake, a night out on the town or a day spent hiking won’t change too much. Cold sushi from Yamazura. A charcuterie plate from Mere’s on the patio. Picking up kabobs from Reid’s for grilling at home. Something spicy from Cajun Queen or a tangy barbecue sandwich from Sweet Lew’s. Or maybe it’s a taste of the shore. Grab a lobster roll from The Waterman or fish tacos from RuRu’s. Sometimes you just need a big burger to shake off the previous night. Ace No. 3 is a must for a double cheeseburger, or you can never go wrong with the Westside Burger from Pinky’s. And for the not-so-expected takeout, we have added to the routine. We can no longer live without Spicy Margarita Mix from Good Food, Family Meals from Link and Pin, the Cooling Effect Mixer from Bardo and so many more. So there you have it. Lots of reasons to love summer in the QC. From old favorites to novel at-home options, we can’t wait to dive in. Find your perch this summer and eat your heart out.
–Graye
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Ask For It!
Readers’ favorite recipes from Charlotte restaurants I was blown away by Tupelo Honey’s new location and cocktail list. We would love to make the Tupeloma at home. Could you score this recipe? — CORY RHODE, FORT MILL, SC
PHOTO PROVIDED BY TUPELO HONEY
Tupelo Honey’s Tupeloma 1.5 ounces El Jimador tequila 1 ounce honey simple syrup 1/2 ounce lime juice 2 ounces grapefruit juice Salt, for rim of glass Lime, for garnish
> Combine all ingredients in a shaker with ice and shake vigorously for at least 15 seconds. Strain into a salt-rimmed Collins glass and garnish with a griddled lime wheel.
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Ask For It! Green enchiladas are a favorite in our household. We love the enchiladas from Taqueria Mal Pan. We definitely loved the family-style enchilada tray. Now we’d like to try to re-create them at home. — THOMAS MILLER, CHARLOTTE
Taqueria Mal Pan’s Enchilada Sauce 6 poblano peppers, fresh 1 clove garlic, minced 1/2 white onion, cut in quarters 2 tablespoons cooking oil 1 cup Crema Mexicana, at room temperature 1/2 tablespoon chicken bouillon 1/2 teaspoon salt
PRO TIP: WHEN CHARRING THE POBLANOS, DO NOT OVER-BURN OR THE SAUCE WILL BE DARK IN COLOR, AND YOU WANT THE SALSA TO BE VIBRANT GREEN.
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P H O T O B Y C O R Y, @ D A I LY S P E C I A L C LT
> Prepare a bowl with water and
ice; reserve. Over direct fire, char the skin of the poblanos. As soon as the poblanos are charred, transfer them to the bowl with the ice to stop the cooking process. When the poblanos are cooled, remove the skin, seeds, stems and most of the veins, and set them aside. In a sauce pan, add garlic and onion with 2 tablespoons of oil. Cook until they are browning, then turn the heat off. Add the crema, bouillon, salt and poblanos to the sauce pan with the garlic and onion mix and allow them to cool. Put the entire contents of the sauce pan into a blender and blend until smooth. Adjust salt if needed.
It’s strawberry season, and I can’t get enough of Amelie’s strawberry salad. I would love to re-create this all summer long if I can’t get to Amelie’s. Would they be able to share the recipe? — SARAH STROPE, CHARLOTTE
Amelie’s Strawberry, Goat Cheese & Almond Salad For the candied almonds: 1 tablespoon granulated sugar 1 tablespoon boiling or very hot water 1 cup almonds, sliced
> Dissolve sugar in hot water. Toss
sliced almonds in the syrup and bake in a 375-degree oven for 10-12 minutes, stirring often until the nuts are dry and golden. Set aside and let cool.
P H OTO BY J E S S G A D DY
For the balsamic vinaigrette: 1/4 cup balsamic vinegar
2 teaspoons granulated sugar (or honey) 1 tablespoon garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil
For the salad: Spring mix or baby spinach Goat cheese crumbles Candied almonds Fresh local strawberries, sliced Balsamic vinaigrette
> Beat the vinegar with the sugar or
Fill your salad bowl with greens. Sprinkle goat cheese crumbles over the greens. Toss in candied almonds and strawberries. Drizzle balsamic vinaigrette over all ingredients and toss before serving.
honey, garlic, salt and pepper until all dry ingredients are dissolved. Whisk constantly while slowly drizzling in the olive oil.
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Ask For It! There is nothing better than homemade ricotta cheese. The best I have found in Charlotte is at Foxcroft Wine Co. We are avid chefs and have tried making ricotta in the past with little success. Could you get their recipe and method so we can attempt this again, hopefully with more success? — RONNY ANDERSON, CHARLOTTE
Foxcroft Wine Co.’s House-made Ricotta
P H OTO P R OV I D E D BY F OXC R O F T W I N E CO.
3 lemons 3/4 cup distilled vinegar 2 gallons whole milk 1/2 quart cream Salt and pepper, to taste
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> Zest and juice the lemons, removing all seeds. Mix lemon and distilled vinegar and set aside. In a medium stock pot, heat milk slowly to 180 F. When it reaches that temperature, add the lemon mixture and gently stir for 20 seconds. Remove from heat and allow to sit for 10 minutes. Using a slotted spatula, remove curds and allow to drain through a cheese cloth. Place in fridge to cool. Once cool, place in a food processor and slowly add cream while processing until smooth. Adjust seasoning with salt and pepper.
JULY
22-26
New & Notable
Take a look at the hottest new restaurants, why they made the cut and the dishes we love. by Liz Logan
P H O T O B Y P E T E R TAY L O R P H O T O G R A P H Y
There is a challenge created as Charlotte sees more restaurants, bars and lounges opening their doors to eager diners, one that we are hoping to squelch. As new spots open, adding to Charlotte’s robust dining scene, we are staying on top of the news, compiling your go-to list for new and innovative dining in and around the Queen City.
GOODYEAR HOUSE
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PHOTO BY GRANT BALDWIN
T
he first step inside Tattoo, a menuless cocktail bar in Plaza Midwood, brings a feeling of being transported back in time to Prohibition-era speakeasies without forcing the vibe. Bossy Beulah’s Chicken Shack, a small garage-turned-diner serving only chicken and sides on Freedom Drive, also embraces nostalgia, calling to mind Southern diners of decades past. Charlotte and the surrounding area has seen a recent resurgence of Southern cooking, with chefs like Barrister’s of Gastonia’s Ryan Allen serving up dishes his grandmother would be proud of, using the skills he learned as a child and incorporating them into an elevated experience. NoDa’s highly anticipated and frequently full Goodyear House chef, Chris Coleman, has also taken a turn back to his Southern roots, his menu being inspired by his past and his family — and the city of Charlotte turns up in droves at the chance for a taste. The culinary scene has been hugely influenced by long-standing staples like Soul Gastrolounge and King’s Kitchen, the owners of each branching out to new concepts, bringing the caliber of restaurants found in the city up a notch while still being highly approachable. As Charlotte becomes more of a cultural hub, growing and expanding in all directions, residents and newcomers are seeing the food scene follow this trend, growing and expanding not only in sheer number but on a more micro-level as chefs and cocktail curators expand our palates and grow us into a world-renowned culinary destination. Of these opening restaurants, we’ve put together a list of our favorites that we implore you to try. Maybe you’ll even becoming a regular as we collectively support our community and the minds behind the creations that make up the dishes and drinks around Charlotte.
BARRISTER’S
BARRISTER’S
GOODYEAR HOUSE
Chef Ryan Allen brings his Southern roots to the table with elevated dishes like fried chicken atop polenta and collard greens or a root vegetable medley, filled with colors and flavors consistent with thought behind his process. Local ingredients are featured, showing off the farmers’ work, from food to classics-inspired cocktails featuring housemade syrups and local soda.
If reservations are any indication of a restaurant’s desirability, then Goodyear House has created quite the instant following for itself. Opening earlier this year, Goodyear House has brought Southern cuisine to the forefront of NoDa, adding to what chef Chris Coleman calls NoDa’s “small town feel.” Here in the South, nothing says small town feel like good Southern cooking and a place for community. Goodyear House brings both to the table with its holly-tree centered patio where you can share dishes like pickled veggies or a butterbean spread.
HIGH-END RESTAURANT AND COCKTAIL BAR LOCATED IN GASTONIA’S HISTORIC ESQUIRE HOTEL
LINK & PIN
A SOUTHEND GASTROPUB WITH A COZY AND INVITING FEEL
LONG-AWAITED CONCEPT FROM CHEF CHRIS COLEMAN ALONG THE NORTH DAVIDSON CORRIDOR
Taking its name from an old railroad term of connecting two railcars, this concept from the owner of Duckworth’s of bringing folks together in a historic community has been a welcome addition to the Lightrail corridor. Link & Pin has a vast menu and a cozy, rustic atmosphere with classic accents, and its lounge area with a cocktail cart is the perfect place for a night out or an elevated lunch experience. GOODYEAR HOUSE
INDACO
INDACO
ITALIAN FOOD AND WINE LOCATED AT ATHERTON MILL
An authentic family-style or à la carte Italian restaurant in historic South End serves handmade pasta with ingredients sourced through local partnerships, down to the wood used to cook its wood-fired pizzas. The menu consists of beautiful pasta dishes like the ravioli with sweet potato, kale, walnuts and cipollini. In the vein of Italian tradition, Indaco serves an aperitivo menu from 2:30 to 5 p.m. between lunch and dinner, allowing patrons to take a break at the bar and connect with fellow guests over snacks and beverages.
CICCHETTI
AN UPTOWN WINE BAR AND RETAIL WINE SHOP WITH CLASSIC ITALIAN SMALL PLATES
In Founders Hall you’ll find Cicchetti (pronounced “chee-KHE-tee”) with its beautiful bar and restaurant space. Though it is an all-world wine shop, Cicchetti’s cocktail menu features classics like the Hemmingway Daiquiri and Boulevardier, as well as an impressive spritz menu. Try the Capelletti or Averna for starters with citrus-marinated olives, and end with a Fernet-Branca and grab a bottle of wine to go.
BOTTLE TREE
A short drive down I-85 will land you in the town of Belmont (not to be confused with the Charlotte neighborhood of the same name) with its quintessential small town vibe. Bottle Tree adds to the quaintness of Southern living by incorporating local ingredients all while being located in an old family home. Items like Thai Champagne mussels and crispy cauliflower grace the menu and can all be enjoyed in the quarter-acre beer garden.
PHOTO BY ANDREW CEBULKA
HISTORIC DOWNTOWN BELMONT WITH GLOBAL INSPIRATION
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BOSSY BEULAH’S CHICKEN SHACK
PHOTO PROVIDED BY BOSSY BEULAH’S
CALLIE’S HOT LITTLE BISCUIT
PHOTO BY GRANT BALDWIN
LINCOLN STREET KITCHEN & COCKTAILS
LINCOLN STREET KITCHEN & COCKTAILS
COCKTAIL AND SMALL PLATES CONCEPT FROM THE FOLKS BEHIND CRAFT
Joining the likes of Seoul Food Meat Company and Unknown Brewing in a quickly developing portion of South End, Lincoln Street Kitchen & Cocktails, from the couple behind Craft, adds to the Charlotte culinary scene an eclectically designed warehouse-feel space with small plates and cocktails perfect for a leisurely evening. Try the red snapper ceviche or mushroom toast alongside a Negroni, or be adventurous and go with the Bartender’s Choice.
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BOSSY BEULAH’S CHICKEN SHACK FRIED CHICKEN AND ONLY FRIED CHICKEN
Located just across the shared patio with Noble Smokehouse (both owned by Charlotte restaurateur Jim Noble), Bossy Beulah’s is a nod to Noble’s family and heritage. Bossy Beulah’s Chicken Shack isn’t much bigger than that. The 38-seat restaurant (with plenty more seating outside and a soon-to-be walk-up bar) serves The Beaut (thick-cut fried chicken, Duke’s mayo and pickles), The Cheesy Beaut and Bossy Bites (their version of chicken tenders) with sides of slaw, simple salad or fries. Serving wine and local beer inside a beautifully revitalized space, Bossy Beulah’s is a welcome addition to the West End community.
OH MY SOUL
VEGAN FOOD IN THE HEART OF NODA
After opening their first restaurant in South Africa, Oh My Soul is the second vegan restaurant from Tallulah and Richard Duffin. Sitting on the corner of 34th and North Davidson Streets in a former mill house painted a pale blue complete with murals, a shaded patio and kindness-centered quotes throughout, Oh My Soul serves dishes like the Let’s Avocuddle, toast with avocado, cumin-roasted chickpeas, red onions, sprouts and tahini dressing.
HIGHLY ANTICIPATED CHARLESTON CONCEPT BRINGING A BISCUIT-FOCUSED SPOT TO SOUTH END
Charleston’s Callie’s Hot Little Biscuit recently opened in South End and frequently sees lines out the door as patrons happily wait for menu items like the pimento cheese biscuit or the fried chicken biscuit (available on Fridays). Callie’s goes beyond just making biscuits and hosts biscuit-making classes so you can get your hands dough-deep and roll it out just like Grandma.
OSTERIA LUCA
SIMPLE ITALIAN IN AN ELEVATED ENVIRONMENT
Inside Charlotte’s quintessential and packedwith-nostalgia Park Road Shopping Center is Osteria LuCa, a classic Italian restaurant boasting simple and straightforward authentic Italian offerings. Wood-fired pizzas take center stage as the space revolves around the white-tiled open oven. Other classic offerings include a brown butter and sage ravioli and mussels with tomato, white wine, garlic, chili and grilled housemade bread.
KIKI AND TATTOO
ELEVATED BITES AND COCKTAILS FROM THE FOLKS BEHIND SOUL GASTROLOUNGE
For a decade, Andy and Lesa Kastanas have owned Soul Gastrolounge on the corner of Central Avenue and Pecan in Plaza Midwood. Their dishes and cocktails have remained a force in Charlotte’s restaurant scene, and their next two ventures both directly downstairs follow suit. Kiki, a bright 1930s-vibe restaurant and lounge, features beef medallions and lamb pasta alongside a plant-based menu with tempura-fried cauliflower and mushrooms and stuffed eggplant. The dark vibes in adjoining Tattoo, a menuless cocktail bar, pair nicely with the innovative décor and personal touches that have incorporated local artists to keep this spot truly Plaza Midwood.
PHOTO PROVIDED BY ACE NO. 3
ACE NO. 3
OPTIMIST HALL VENDORS FELIX HANDMADE EMPANADAS FOOD-TRUCK-TURNED-STOREFRONT INSIDE OPTIMIST HALL
ACE NO. 3
BURGER CONCEPT IN THE HEART OF THE BELMONT NEIGHBORHOOD
Named in part for being the third addition to the duo that brought us Sea Level and The Waterman, Ace No. 3 boasts a simple menu complete with burgers with a signature sauce. This sauce is featured on The Ace — two flat-top grilled patties with cheese, onions, pickle and “comeback sauce.” An oldschool vibe with wooden stools as seats and counter service, Ace No. 3 is an immediate go-to burger joint for Charlotte.
Since 2017, Felix Empanadas has served Charlotte Argentinian-style empanadas from a food truck and has now opened its highly anticipated storefront inside Optimist Hall. The archway kiosk with a clapboard counter front and bold gold light fixture demonstrates the attention to detail that is put into everything involved in this space. Grab an empanada and head out to the courtyard and enjoy an amazing dish like a bacon, date and goat cheese or pulled chorizo empanada.
AVA PIZZERIA
AUTHENTIC PIZZA WITH FRESH INGREDIENTS AND HOUSEMADE VEGAN OPTIONS
Located across from Spindle Bar in the quickly filling Optimist Hall, this Tampa-based woodfired oven pizza spot not only has beautiful authentic décor (wooden accents, blue and
white tile pizza oven and potted plants) but also boasts a carefully crafted selection showcasing the creativity of the menu. When choosing a pizza, diners are encouraged to start with the Margherita, which the chef says allows a good introduction to what this spot is all about — classic Neapolitan pizza with a twist. Try their vegan option with house-made cashew cheese.
VELVET TACO
FUNKY TACO SHOP LOCATED IN OPTIMIST HALL THAT SERVES UP UNEXPECTED TACO COMBINATIONS
Optimist Hall is now home to Velvet Taco’s 12th location, the original being based out of Texas. Not your typical street taco, Velvet Taco offers tacos with creative flavors and flair that go beyond what is typically expected from a taco. The Nashville Hot Tofu taco is made with a spicy oil-drenched crispy tofu tucked into a tortilla with napa slaw, housebrined pickles and ranch crema, fooling even the most devout omnivores. Sides include red curry queso and elote (Mexican street corn).
LEAH & LOUISE
NEW LOCAL RESTAURANTS > BOTIWALLA // SPRING 2020 Optimist Hall
PHOTO PROVIDED BY LEAH & LOUISE
> FIRE BOX Owners of the Futo Buta, Lincoln’s Haberdashery > LEAH & LOUISE // SPRING 2020 Owners of Uptown Yolk > LITTLE MAMAS // SPRING 2020 FS Food Group > ORTO // SUMMER 2020 Owners of The Stanley > SUPPERLAND // SUMMER 2020 Owners of Haberdish, Growler’s Pourhouse, Crepe Cellar > VANA // SUMMER 2020 Owners of Bardo
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DECORATION & DESIGN (919) 396-2027 AG@AGINTERIORS.COM
CULINARY CAFE • COFFEE HOUSE TAPROOM • BREWERY 704.319.8650 2911 Griffith St. Charlotte, NC 28203
thesuffolkpunch.com
5
Ways Tiki Drinks
PHOTO BY STEVEN KEY
Slather on the sunscreen and put on those sunglasses because we’re about to transport you to a sunny tropical island with these five tiki drinks from restaurants and bars around Charlotte. There are more variations to this often umbrella-adorned drink than you might think. The building block of a tiki cocktail is rum. Then citrus, like lime, is the next most common ingredient. The rest of the components of the drink come at the disposal of the creator. Read how these Charlotte places pay homage to this tropical cocktail in their unique and distinct ways. Gabrielle Zendan
ZEPPELI N CINNAMON TOAST CRUNCH MAI THAI | $15
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The Breakdown: Rum, Cinnamon Toast Crunch Orgeat, Dry Curaçao, rich syrup, orange juice, lime Why We Love It: Orgeat gives the drink a creamy mouthfeel with a cinnamon spice flavor on the back end that you normally don’t get with a typical Orgeat. Many tiki drinks feature nutmeg as the pop of flavor, but the cinnamon takes on that role instead. Lastly, the citrus element of the lime elevates this tropical drink.
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IN DACO THE COUNT OF MONTENEGRO | $13 The Breakdown: Monkey Shoulder Malt Scotch Whisky, Amaro Montenegro, Angostura bitters, orange juice, lime, cinnamon syrup, fig jam, tiki bitters Why We Love It: This drink marries smoke, citrus and bitter herbal notes to add complexity to the tropical flavors. The Amaro — known for being a blend of 40 botanicals — brings the citric and bitter herbal notes that lift the drink, while the Monkey Shoulder brings toasty depth.
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PHOTO PROVIDED BY INDACO
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PHOTO PROVIDED BY SEA LEVEL NC
SEA LEVEL N C MY BLUE HEAVEN | $13
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The Breakdown: Jamaican Dark Rum, House Mango Gomme Syrup, banana liqueur-infused coconut cream, Blue Curaçao, lime Why We Love It: The swirls of Blue Curaçao will make you feel like you’re looking at the ocean, while the piña colada-reminiscent flavor profile — thanks to the creamy banana liqueur-infused coconut cream — will surely transport you to the beach. And lastly, who doesn’t love a cocktail over crushed ice?
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MA L PA N
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PHOTO BY GABRIELLE ZENDAN
VOTE FOR PEDRO | $13 The Breakdown: Plantation Xaymaca Special Dry Rum, Alvear Solera 1927 Pedro Ximenez, tepache, fresh pineapple, cinnamon syrup, fresh lime Why We Love It: It’s made with tepache, a fermented beverage made from the peel and the rind of pineapples. This tartness brings the cocktail to a new level but is balanced out with the fresh sweet pineapple and cinnamon syrup.
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DOT D OT D OT FALLEN IDOL | $14 The Breakdown: 3 Rum House Blend, Roasted Pineapple Cordial, Dry Curaรงao, Grenadine, Angostura bitters, lemon, lime Why We Love It: This drink is citrus forward and for sweet cocktail lovers. The Roasted Pineapple Cordial gives the drink a hint of smokiness, which cuts through the sweet notes of this drink. The pineapple is dusted with cinnamon and sugar, then it gets caramelized on the grill, steamed and juiced. Not to mention, we love the tiki vibes we get with the tropical glassware.
PHOTO BY GRANT BALDWIN
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OD FO
LOVE R’
S
Local Guide A SPECIAL DISHING ADVERTISING FEATURE
IVA JEAN’S FUDGE
STILL THERE SHINE SAUCE
DEBBIE HANKS OF WAXHAW, NORTH CAROLINA, WAS INSPIRED TO KEEP A DELICIOUS FAMILY TRADITION ALIVE AND LAUNCHED IVA JEAN’S FUDGE IN 2015 TO HONOR HER NAMESAKE MOTHER. THE SMALL-BATCH, HIGH-QUALITY FUDGE IS MADE WITH ONLY THE BEST INGREDIENTS, USING ORGANIC AND LOCALLY SOURCED PRODUCTS WHENEVER POSSIBLE.
STARTED BY A PROFESSIONAL CHEF IN 2007, STILL THERE SHINE SAUCE WAS CREATED BY INFUSING REGIONAL CUISINES AND FLAVORS WITH CULINARY EXPERTISE. TODAY YOU CAN FIND AN ASSORTMENT OF SAUCES AND RUBS THAT ARE THE PERFECT ACCOMPANIMENT TO NOT ONLY MEATS BUT ALSO A VARIETY OF FOODS, FROM BRIE TO ICE CREAM, SHORT RIBS, TURKEY SANDWICHES OR CHICKEN WINGS.
Find it at area specialty retailers like Reid’s, Waxhaw Provisions, Paper Skyscraper, Sweetest Beginnings and Pour Olive, or online at ivajeansfudge.com/shop
OGRE SAUCE NATIVE CHARLOTTEAN MIKE “OGRE” WEEKS CREATED OGRE SAUCE FROM HIS GRANDMOTHER’S RECIPE. IT’S AN ALLPURPOSE BBQ SAUCE THAT’S GREAT ON EVERYTHING — NOT JUST TRADITIONAL BARBECUE. CUSTOMERS HAVE USED IT ON RIBS, WINGS, SALMON, PIZZA, CHICKEN, BURGERS, TOFU, OYSTERS, PRETZELS, STEAK, PINEAPPLE, GRILLED VEGGIES, TUNAFISH, EGGS…THE LIST GOES ON AND ON.
Find them at local specialty retailers or online at stillthereshinesauce.com
Buy it online, in Whole Foods or at local specialty stores including Reid’s and Blackhawk Hardware; $6.99-$13.99 per bottle
MISO MASTER WHEN YOU THINK OF MISO, THINK OF MISO MASTER ORGANIC MISO! MORE AND MORE OF US ARE DISCOVERING WHAT A FANTASTIC INGREDIENT MISO PASTE CAN BE IN OUR DAILY COOKING. NOT ONLY IS IT GREAT IN SAVORY DISHES THAT PRETTY MUCH DEFINE THE TERM, BUT IT ALSO ADDS FLAVOR AND DEPTH TO SAUCES, SALAD DRESSINGS, GLAZES AND EVEN DESSERTS, WHERE IT ROUNDS OUT THE SWEETER PROFILES AND ADDS COMPLEXITY. Buy it at Whole Foods, at specialty health foods stores or online at great-eastern-sun.com/shop
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CUT CHOP SERVE MY FABULOUS FOOD THIS SALT IS AS BEAUTIFUL ON THE INSIDE AS IT IS ON THE OUTSIDE. IT TAKES ITS COLOR FROM ACTIVATED VOLCANIC CHARCOAL, WHICH HAS DETOXIFYING AND ANTIOXIDANT PROPERTIES. IT MAKES THE PERFECT FINISHING SALT AND IS AMAZING ON SALADS, EGGS, BAKED GOODS, AVOCADO TOAST OR FISH. Find it online at myfabulousfood.com
CUT CHOP SERVE IS A SUSTAINABLE AND ENVIRONMENTALLY FRIENDLY WOOD SHOP. THEY FOCUS ON THE CREATION OF ARTISAN KITCHENWARE, CUTTING BOARDS, TABLES, FURNITURE AND ARTWORK. Buy products online at cutchopserve.com
A LESSON IN BY GRAYE TODD PHOTOS BY GRANT BALDWIN
Beer Pairings SUFFOLK PUNCH’S CHEF AND BREWER EXPLAIN HOW TO PAIR BEER WITH YOUR FAVORITE FOODS
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THE BASICS BEER PAIRING 101:
W
WE’VE ALL HEARD ABOUT WINE PAIRINGS OVER THE YEARS. WE KNOW TO PAIR OUR RED WINE WITH RED MEATS AND OUR WHITE WINES WITH FISH AND POULTRY AT EVEN THE MOST BASIC LEVEL. But what we don’t hear much about is what exactly we should eat with our favorite brew. Of course, we know that beer goes great with burgers, nachos, pretzels and fries, to name a few. With the rise of craft beer and tons of varieties like stout, pale ale, IPA, witbier, pilsner, porter and more, it’s tough to know what pairings make the most sense to the palate. Thankfully, we could ask the experts at Suffolk Punch. Executive Chef Eric Litaker and house brewer Brett Butler know a thing or two about perfect beer pairings. On the last Thursday of every month they host a beer dinner at Suffolk Punch that includes five courses and — you guessed it — a beer pairing with each course. “It’s a lot of fun,” says Litaker. “It gets me out of doing burgers and sandwiches while I get to think outside the box.” To prepare for the dinners, he starts by focusing on seasonal ingredients, specifically what’s coming out of local farms at the time. Next, he works with the in-house brewers to pair each course to a specific-style beer that will best complement it. “We really work in tandem with the brewers for the dinner. They know the beer best and leave the food up to me,” he says.
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Much like wine, lighter beers like hefeweizen and pilsners go better with salads and appetizers while heavier beers like brown ales and stouts complement more hearty, rich main meals. As Litaker explains, “This way the beer doesn’t overpower the food.” Another good rule of thumb is to think about the flavor profile of the beer. Is it malty, nutty, hoppy, creamy or fruity? Pair it with foods that have a similar flavor. Suffolk Punch typically has close to 20 of their own beers on tap plus about 20 more from local breweries around town. We asked Chef Litaker to help outline what types of beers go best with our favorite foods. Here’s a quick rundown.
LAGER/PILSNER
HEFEWEIZEN
IPA
SUFFOLK PUNCH BRAND
SUFFOLK PUNCH BRAND
SUFFOLK PUNCH BRAND
SHOVEL FLAG, BLUE DAISY
BAYERN ECHO
16 HANDS
PAIRS WELL WITH
PAIRS WELL WITH
PAIRS WELL WITH
CHICKEN, FISH, GRAINS
SHELLFISH, CHEESE, FRIED FOODS
PORK, BURGER, SPICY FOODS
STYLE OF BEER
STYLE OF BEER
STYLE OF BEER
LIGHT, CRISP, DRY FINISH
MEDIUM BODY, FRUITY, SPICY
EXAMPLE DISHES
EXAMPLE DISHES
PRONOUNCED HOPS, MEDIUM TO DRY FINISH
HANDCRAFTED ARANCINI
NORTH CAROLINA SHRIMP AND SASON RICE GRITS
PALE/BROWN ALE
PORTER/STOUT
SUFFOLK PUNCH BRAND
SUFFOLK PUNCH BRAND
ALORAH MAPLE
SNOWBALL NINJA BALTIC PORTER; THE SUFFOLK BRUNCH
PAIRS WELL WITH
RED MEAT, DUCK, QUAIL, PORK, CHEESE STYLE OF BEER
HOPS, MALT RATIO VARY, MEDIUM DRY FINISH EXAMPLE DISHES
BUTTERSCOTCH-MISO GLAZED VEAL SHORT RIB
EXAMPLE DISHES
PORK, FENNEL, APPLES
PAIRS WELL WITH
BRAISED MEATS, CHOCOLATE, COFFEE STYLE OF BEER
HEAVY, DARK AND ROASTY, CREAMY EXAMPLE DISHES
TOFFEE TORT
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RECIPE
THE SUFFOLK PUNCH’S BUFFALO SAUCE • • • • •
1 quart hot sauce, e.g., Texas Pete, Frank’s, etc. 1/4 cup honey 2 tablespoons Cajun seasoning 1/4 cup butter 1/4 cup cilantro, chopped
Combine all ingredients except butter and cilantro and bring to a boil. Remove from heat. Add butter to mixture. Stir with a wire whip until butter has completely homogenized. Stir in cilantro.
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TIPS DONT OVERTHINK THE PAIRING : Compared with wine, beer is much easier to pair with food. Most beers typically go with an assortment of dishes since there are so many flavors that make up any given beer variety. You are certain to match up one of the flavors in the beer to the food you are cooking. Another sure-fire way to get a complementary pairing is to incorporate the beer into the food preparation. Chef Litaker frequently integrates Suffolk Punch varieties into his recipes as he explains how to make a simple glaze for grilling meats. “For St. Patrick’s Day, I’ll be using our Nitrate Stout and making it into a glaze for our baby back ribs,” he says. “For that, I start with the stout beer and reduce it down. Then add a little sugar, a little smoke and some butter, and that becomes a great sauce.”
Lastly, make sure to grab a seat at the next beer dinner with Chef Litaker and the brewers at Suffolk Punch to taste some amazing beer pairings and enjoy a more thorough discussion on the topic. The intimate environment at a long table inside the brewery lends itself to great food, fun company and of course, top-notch beer.
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DO GOOD BY EATING WELL
No matter what you are feeling for breakfast, lunch or dinner, 7th Street Public Market, NC’s first food hall, has something for everyone. The lively mix of food, drink and retail offers a variety of local and global fares as well as hand-crafted goods. If you need another reason to make a trip to the Market, here are some fun facts about the vendors you support when you visit:
14 businesses 35+ since opening local
businesses incubated
8 businesses
women-owned
5 businesses
minority-owned
Explore www.7thstreetpublicmarket.com today to plan your visit. We look forward to seeing you at the Market!
85+ employed
Charlotteans
In the Kitchen with Sam Diminich
Note: At press time, chef Sam Diminich has decided to start Your Farms Your Table. Upstream is still open and offering a similar menu.
A life-changing detour led to refocused priorities and rekindled passion for Upstream’s executive chef. by Michael J. Solender photos by Grant Baldwin
A QUIET,
intensity surrounding Upstream’s executive chef, Sam Diminich, sets him apart from many who command elite kitchens in this city. Whether working the line during a busy Friday lunch, discussing evening service with his wait staff, or competing against and beating Bobby Flay (which he did recently on Flay’s eponymous Food Network show), Diminich is always singularly focused. The soft-spoken, gym-honed, diminutive chef has mastered the art of making those he’s speaking with feel as if they are the only person in the room. Listening to and respecting others are new skills for Diminich. His long battle with alcoholism, including devastating episodes of “bottoming out,” left him, in his words, “unemployable.” Through an extended rehabilitation program, the love and support of his family, and Diminich’s own determination and perseverance, he discovered sobriety and restarted a sidelined career. calm
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DUCK, DUCK…GOOD:
Chef Diminich prepares Dry Aged Duck Breast with parsnip puree, scarlet turnips, heirloom carrots, aged soy demi and peach preserves.
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Diminich is more than a year into his role at Upstream, SouthPark’s Asian fusion stalwart for the past two decades. He first joined Upstream in 2003, earning a promotion to the then-Harper’s Restaurant Group’s (now Burke Hospitality Group) beloved Arpa, where he was the executive chef from from 2006 to 2009. Diminich grew up in Myrtle Beach, where his introduction to the hospitality industry began in his grandfather’s red checkeredtablecloth Italian restaurant. He started washing dishes at 10 years old and after sneaking into the kitchen with the chefs, dreamed of his own role on the line. Diminich’s culinary training includes a degree from the Culinary Institute of America at Hyde Park and kitchen roles at Philadelphia’s storied Le Bec Fin and the innovative kitchen of the Hampton’s Restaurant in Sumter, South Carolina. Dishing Charlotte sat down with Diminich earlier this year to discuss his 30plus years in the kitchen. YOUR IMMEDIATE UPSTREAM PREDECESSOR (GENE KATO) MADE SOME SIGNIFICANT MENU SHIFTS PRIOR TO HIS DEPARTURE, FRUSTRATING SOME LONGTERM GUESTS. HOW DID THAT IMPACT YOUR DIRECTION COMING IN?
We learned our clientele has a voice and this conversation is a two-way conversation. It shined a bright light on the traditions that Upstream has established and how important they are to the people that we cater to. DOES IT ALLOW YOU TO INNOVATE AND BRING YOUR VOICE TO THE TABLE?
Obviously, we’re seafood heavy, influenced by Japanese and Korean flavors. But there must be a happy medium. I embrace seasonality and ingredients. There has been this shift within me to chase and highlight simple flavors. Less is more. An example: Short ribs I recently featured were accompanied with a butternut squash tart that had three
ingredients (squash, kale and a savory piecrust). The braise has several elements, but the plate has two components (short ribs and tart), three with the garnish. You have the starch and the veg. Together, they’re unified. The squash has been confited in duck fat; the kale has a sweet and sour preparation. VEGETABLES ARE STARS ON YOUR PLATES — TALK TO US ABOUT THAT.
Chefs are stewards. We all know that the cooking and farming communities are growing. We treat vegetables as center of the plate items, just as we would our grouper, our black bass and squid. The potato and the filet — they’re equal. Just because society says fillet is $15 a pound and potatoes are $.50 per pound — they are gastronomically equal. For example, our potato/leek puree involves many steps other kitchens don’t take. We steam them. There’s no saturation; the flavor is the essence of potato. Instead of using plain cream, we infuse it with leeks that we’ve first braised. Once the potatoes are steamed, they never get cold. We rice them. Once. And then we pass them through a tami. Then we blend and strain the cream add it to the potatoes, season with sea salt and finish with butter. YOU’VE BEEN VERY PUBLIC ABOUT YOUR BATTLE WITH ALCOHOLISM. HOW HAVE YOU COME TO SOBRIETY?
I drank at a young age and got into trouble. The thing about alcohol addiction is that it’s so progressive. Once you pick back up, it’s been with you the whole time waiting. As it progressed, I was missing work, going into work inebriated, leaving. There was theft. As a parent, I wasn’t there. I walked out on my kids several times. They didn’t know what to expect. Finally, toward the end, I was out on the street. I spent anywhere from eight to 11 months homeless. I hit bottom in 2013. DISHIN GCLT.C OM
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OYSTERS WITH A TWIST:
Oven-roasted oysters with leeks, country ham, calabrian chile aioli and scallion breadcrumbs presented artfully at Upstream.
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UPSTREAM’S OVEN-ROASTED OYSTERS
speed until emulsified. Place mixture in large bowl, whisk in mayonnaise. Set aside.
1 tablespoon butter 2 ounces country ham, small diced 1 large leek, small diced Calabrian chile aioli (see below) 2-3 cups ice cream salt 24 oysters, shucked in half shell Aromatic spices for garnish
For the breadcrumbs: 2 ounces scallions 1 ounce chives 3 1/2 ounces olive oil 2 cups panko breadcrumbs
> Melt butter in medium sauté pan. Add ham and leeks, and cook slowly over low heat until soft but not caramelized. For the aioli: 1/4 cup calabrian chile (jarred) 3 tablespoons Meyer lemon juice 1 tablespoon whole-grain mustard 2 egg yolks 1 pint vegetable oil 2 12-ounce bottles Kewpie (Japanese mayonnaise) > Mix chiles, lemon juice, mustard, egg yolks and a pinch of salt in blender. Carefully pour in vegetable oil on low
> Quickly blanch scallions and chives in boiling water, shock in ice water and drain. Blend with olive oil and a pinch of salt in blender until smooth. Fold into panko breadcrumbs until thoroughly mixed. Spread on baking sheet and dry in refrigerator for 24 hours uncovered. To Assemble: Add ice cream salt to ovenproof dish, sprinkle whole spices and place oysters on top. Add 1 tablespoon aioli to each oyster and cover with even layer of breadcrumbs. Bake 12-14 minutes at 375 F until lightly browned. Serve and enjoy.
AS YOU RECOVERED, WHY WAS IT IMPORTANT TO HELP OTHERS? TALK ABOUT BEN’S FRIENDS (THE FOOD AND BEVERAGE INDUSTRY SUPPORT GROUP OFFERING A BRIDGE TO SOBRIETY) AND THE WORK YOU DO HERE IN CHARLOTTE.
My journey is something I’ve been very public about. I was very transparent on Beat Bobby Flay and got hundreds of emails from people thanking me for sharing my story, encouraging me. Five years ago, I’d given up on myself. I thought I didn’t belong. It turns out I was wrong. I was wrong about a lot of things. We
do belong, we can recover. We can get sober together. It’s [co-leading the local chapter of Ben’s Friends] a great way to give back. We offer a safe environment, no strings attached, no judgment, completely anonymous. If you’d told me my life was going to look like this five years ago, I would have told you it’s not happening. There’s no way. For most of my life the priority order was always cooking, family and then recovery. I’ve flipped that to recovery first, and of course my family, and cooking. There’s no stopping me now.
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WARM
ATHER
N E D K E W E E W
Planner
SUMMER WEATHER CALLS FOR FUN OUTDOOR ACTIVITIES MIXED WITH GREAT EATS & DRINKS By Vanessa Infanzon Photos provided by vendors
A SIGN OF HOPE:
The Water Lantern Festival will fill
you upDwith hope and 42 I S H I happiness, N GCLT.C OM wonderful memories by the lake.
EXCHANGE THOSE COATS AND SCARVES FOR BATHING SUITS AND SUNDRESSES. Let the warm weather wash over you. Plan your weekends around friends and family or spend time with your special person. No matter your preference or style, Dishing’s list of activities is a blend of fast-paced action and slow-moving relaxation paired with suggestions of where to go for dishes and drinks to complement the experience. Use this compilation of eats, treats and activities to mix and match over the coming months.
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THE PUMP HOUSE
LINCOLN STREET KITCHEN & COCKTAILS’ A CUP OF AMBITION: 1.5 OUNCES VODKA .5 OUNCE FERNET .5 OUNCE HOUSE-MADE VANILLA SYRUP 3 OUNCES HOUSE-MADE HEX COLD BREW SPLASH OF CREAM > SHAKE. POUR OVER ICE IN A COLLINS GLASS AND ADD A DEHYDRATED ORANGE GARNISH.
Explore local adventure
Pack your weekend full of movement, exercise and outdoor fun. Zip line, rock climb or raft at the U.S. National Whitewater Center. Order a salad, sandwich or bowl at the River’s Edge. Combine food and adventure at Paddle to Table, Zipline and Dine or a Craft Dinner — all specially designed for foodies who love adventure. Rent a pontoon boat after lunch at Papa Doc’s Shore Club for burgers, oysters and seafood. Lake Wylie Boat Rental will bring the boat to you at Papa Doc’s. Jump in the rooftop pool at the Omni Charlotte Hotel in Uptown for Sunday Fun Day — a day club with 22-foot TVs, DJ, full bar featuring spritzer cocktails and bites from the poolside Coin Bar. And you don’t have to be a guest of the hotel to partake in the fun. Bike on Piedmont Medical Center Trail, a 3.35-mile trail (one-way) along the Catawba River in the Riverwalk community. Dine on the
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roof at The Pump House for the Shrimp & Grits, made with coastal shrimp, Anson Mills coarse white grits, tasso ham and their house-made Creole butter. Drop by Grapevine Wine Shop for wine, beer, a charcuterie board and live music. Paddleboard on Lake Norman with What’s Up Water Sports. Refuel at North Harbor Club, Port City Club or Hello, Sailor. Hike the Crowders Trail and Backside Trail at Crowders Mountain State Park for skyline views of Charlotte. It’s four miles to the pinnacle, so pack a picnic with sammies from Laurel Market, Reid’s Fine Foods or Rhino Market.
Connect with friends and family
Plan something different for get-togethers. Don’t settle for the mundane — try a new experience or hobby. Meet up at one of these restaurants with an outdoor patio: Corkbuzz Restaurant & Wine Bar, Dilworth Tasting Room, NoDa Company Store (free Sunday lunch), Poplar Tapas Wine
& Spirits, RuRu’s Tacos + Tequila and The Wine Loft. Hop on the light rail to Optimist Hall — choose from Ava, Bao and Broth Ramen + Bun Shop, Botiwalla Indian Street Grill, Honeysuckle Gelato and many others. Take a wine tour with NC Wine Gals. Head to four vineyards for a curated wine and food pairing experience. Learn to sculpt at Olive’s Mud Puddle in Fort Mill. Bring a photo of your pup, or anything else you want to create — artist Debbie Whitsett will walk you through the steps. Make a reservation at Napa at Kingsley to celebrate your creativity.
DON’T MISS THIS:
Lunch Picnic with the NC Wine Gals Tour (top), swimming at the Carrigan Farms Quarry featured to the right and Legion Brewing’s chicken wings
Swim at The Quarry at Carrigan Farms in Mooresville. Try the open swim or celebrate a special occasion with a private party with Carrigan Farms’ catering services. Volunteer through SHARECharlotte.com. Treat yourself to brunch at Lincoln Street Kitchen & Cocktails — order a Cup of Ambition and a Croque Madame, a warm ham and cheese sandwich topped with a fried egg and béchamel sauce.
Get lost in the calm
Connect to your thoughtful and creative side with quiet contemplation. Wake up to a yoga class at Arrichion Hot Yoga and Circuit Training in South End. Finish off your healthy morning with an organic coldpressed juice from the Living Kitchen. Browse Main Street Books, The Village Store and other shops in Davidson. Check out the sculptures across the Davidson College campus and then refuel at Bonjour Y’all Bakery, Kindred
or Pickled Peach. Visit Mint Museum Randolph’s “Classic Black: The Basalt Sculpture of Wedgwood & His Contemporaries” with murals by local artist Owl. Go old-school and hit a Charlotte landmark — Lupie’s Café — for its chili. Which style will you choose — Cincinnati, Southern, Texas or Vegetarian? Unplug at The Pauline Tea-Bar Apothecary. Enjoy eco-sourced teas in this serene atmosphere or take one of the holistic wellness classes, such as aromatherapy, yoga or meditation.
Recover from late-night fun
Overdo it at your bestie’s party last night? Dishing has the remedy. Find a hair-of-the-dog cocktail to cure the worst of hangovers. Cool off with Haberdish’s The Big Fix — strawberry Pedialyte added to Cathead vodka, fresh ginger, lemon, mint, Angostura bitters and club soda. Dig into Cowfish’s Mary Had a Little Cow, its answer to a bloody mary,
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SOAK IT UP:
Haberdish’s The Big Fix will get you going. Next hit up Merchant & Trade for rooftop views.
featuring hosomaki, a mini burger, pickled okra, candied bacon, celery, cherry tomatos and olives. Replenish your fluids with an IV and vitamins at Dilworth’s Hydrate Medical for the hangover special. Stop by 300 East for a nourishing Sunday brunch featuring frittatas, breakfast pizza, French toast and Belgian waffles. Indulge in fried chicken, onion rings and mac and cheese from a Charlotte favorite: The Diamond Restaurant, Midnight Diner, Pinky’s Westside Grill or Price’s Chicken Coop. Warning: Greasy food may not help the hangover, but it sure will taste good.
Bring on the nightlife
Warm Southern nights draw people outdoors. Mix up your weekend with nature, beauty and a view of Charlotte’s skyline. Tour Uptown’s rooftop bars for drinks, apps and live music: City Lights Rooftop, Fahrenheit, Merchant & Trade and Topside at The Waterman.
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Stop by Legion Brewing for apps and drinks before going to Summer Pops at Symphony Park. Try the charcuterie plate and Boo’s Duck Fat Chicken Wings. Pickup a 32-ounce crowler of beer for the performance (beer and wine are permitted). Follow the road to Food Truck Friday. Look for Tin Kitchen, Gyro Twins, OooWee BBQ, Bae’s Burgers, Holy City Waffles and many others at South End’s Sycamore Brewing. Find your rhythm at The Cotton Room, Lost & Found, Selwyn Pub, 10 Park Lanes, Pins Mechanical Company and 16-Bit Bar+Arcade. Visit Camp North End for arts, culture, food and live music at its Friday Nights. Stop by anytime for drinks, food and dessert at Free Range Brewing, Leah & Louise, Birch Fine Tea, Bow Ramen, Wentworth & Fenn and Blue Bar & Bistro. Catch a concert at the AvidxChange Music Factory and try one of 30 local and regional beers on tap at VBGB Beer Hall & Garden.
SPEND
THE WEEKEND
at a special event or festival JUNE 20 Second Annual Queen City Cupcake Festival JULY 25-26 Kings Drive Art Walk AUG. 8 Charlotte Water Lantern Festival at Symphony Park SEPT. 18-20 Taste of Charlotte Festival OCT. 3 International Sandwich Festival DEC. 6 Around the Crown 10K
Check festival website before heading out to be sure the event hasn’t been canceled or rescheduled due to COVID-19.
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P H O T O S B Y L A U R A T U L LY
Time-honored tradition with modern updates remains a mainstay on Montford by Liz Logan
light shines down on Lane 1 from a vintage bowling sign that rests on the lane-length wall. Rows and racks of brightly colored bowling balls fit for the youngest of bowlers to time-honored professionals are tucked away beneath standing tables and bars as patrons snack and drink. Music plays overhead as the sounds of pins clanking together frequently fill the air and eager bowlers are heard either cheering with joy or releasing audible sighs when their roll doesn’t go as planned. These sights and sounds have filled Montford Drive’s 10 Park Lanes for its almost-60year existence. Multiple investors opened the doors of Park Lanes in 1960 on what was then a barren stretch of street. As the decades passed and Charlotte shifted, so did Park Lanes — becoming George Pappas Park Lanes in 1983 and then rebranding under new owners, Mike Scornavacchi and Patric Zimmer, as it is currently known between April 2011 and its grand reopening
NEON
Charlotte Classic: 10 Park Lanes
OLD-FASHIONED FUN:
Make sure to grab the kids and head out to discover an old pastime in a modern D I S Hatmosphere. IN GCLT.C OM
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LOAD UP ON:
Take in the delicious bites. We can’t resist the burger featured above or the egg rolls (right).
in 2012. Yet some things remained: the palpable sense of community and excitement that is felt when walking through the doors and the intentionality found in the food and beverages served to seasoned and inaugural bowlers alike. “I joined my first youth league in 1983 at Park Lanes,” says Bowling Director Jeff Burns. For 37 years, 10 Park Lanes has been a part of Burns’ life. Burns’ mother was a manager in the 1980s, and Burns, after spending his life in this bowling alley, has followed in his mother’s footsteps. Burns, who is the stepson of the renowned George Pappas, came on staff in November 1990, and once the space transitioned to new
ownership he’d planned to remain for about a year to help transition the roughly 900 league bowlers the alley still serves. “But, here I am,” he says. Burns’ mother’s bowling alley legacy lives on not only through Burns’ involvement but through the menu, which honors her with the “Peggy’s Salad,” which features crispy chicken, pecan wood bacon, onions and tomatoes on romaine lettuce served up with house-made buttermilk ranch dressing. Food has always been a driving force of Park Lanes, which is rather atypical of bowling alleys. 10 Park Lane’s menu differs wildly from
the mental images conjured of rotating hot dogs and nachos with a gelatinous orange cheese sauce. In the beginning, there was a closedoff restaurant situated within the space serving breakfast, lunch and dinner. The goal was to be more than a snack bar and to serve the then1,600 league bowlers. The restaurant was packed even at breakfast, and the space filled Fridays and Saturdays as league bowlers filed in for their weekly bouts. As time went on, slow changes began to be implemented. The 2011/2012 renovation took the space from a traditional alley feel to what Burns calls a “hybrid between a traditional
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family entertainment center and boutique bowling.” The scoring systems have recently shifted into the digital age complete with touch screens, one of the transitions through which he coached longtime leaguers. While on the one hand it’s been hard for some to see Park Lanes shift from a classic bowling alley to where they are now, Burns and General Manager Roy Ferrell say they are keeping up with the changes and transformations of the neighborhood. “Once Brazwell’s opened in the late 2000s, Montford took on a new feel. It became a hot spot almost overnight. In the ’90s, it would take 45 minutes to get a cab. Then not too long after that, it looked like New York City with all the cabs lined up outside. Because of that growth, Mike and Patrick got interested in the 800-pound gorilla on the street and they focused more on the restaurant than the bowling,” Burns says. While the bowling experience is guided through both Burns’ and Events Manager Meg MacQuarrie’s longtime bowling experience, the restaurant has shifted from a mom-and-pop feel to more chef-driven cuisine. The closedoff restaurant space was opened up to be a more prominent portion of the bowling alley itself, allowing an easy flow of food and play. The once-large locker rooms were torn out and replaced with a larger bar and lounge space for patrons in more for the community than the game itself. In the 1980s, there were two taplines for beer, both serving domestic options. Now 32 lines have been installed, serving craft beer from Charlotte and beyond as well as those tried-andtrue domestics leaguers love. “We’ve got two bestsellers,” Burns says, “Legion Brewing’s Juicy Jay absolutely kills it and is by far our biggest craft mover. And then, of course, is Miller Lite.”
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The bowling-themed cocktail menu includes drinks like 10 Pin Punch, with Stoli vodka, fruit punch and a Grand Marnier floater, and El Duderino, 10 Park Lane’s rendition of a white Russian, a nod to the bowling cult classic The Big Lebowski. Items from the dining menu have garnered nationwide recognition, like the Que Jar (pulled pork, barbecue baked beans and coleslaw
served in a mason jar) or Lane Buster (double fudge brownie, chocolate sauce and whipped cream served inside a mason jar lined with chocolate fudge and roasted peanuts), which have been featured on the Food Network shows Big Game, Big Eats and Rebel Eats. Though there have been plenty of changes in the walls of Montford Drive’s 30,000-squarefoot behemoth, more are in the works. As bowling spots open up in Southend and Plaza Midwood, 10 Park Lanes has felt the pull to be relevant and stay current amid the drastic
changes happening within the industry. With the help of Cluck Design Collaborative, this space will see yet another renovation less than a decade after the last. With a five-story office building and new homes coming up, 10 Park Lanes is working to keep up with the demands of a growing city. With the new design there will be a lean into natural elements while creating a more open concept. Alongside these indoor changes comes a complete renovation of the patios in order to recapture their street presence, cultivating a walk-up, community-driven feel when outdoors. “It will be drastically different,” Burns says. “But then again, it was drastically different after the last renovation.” The regulars are excited about the changes, but Burns, Ferrell and MacQuarrie have been careful to talk them through it. Longtime bowlers — including one ladies’ league that has been bowling on Montford since the ’70s — are overall excited because they know the business cares about the facility. In order to keep the ball rolling (pun intended), the new lanes will be done in pairs over the course of a few weeks and the space will be renovated in sections. MacQuarrie and Burns, who met bowling 20 years ago, are hoping to continue to elevate the bowling and dining experience while staying true to the company’s “Cheers-like” values and feel. The quality of cuisine and the attention given to the game itself are part of what has kept Park Lanes, in whatever iteration, a Charlotte landmark for six decades. From different owners and layouts, the business has always found a way to evolve, stay relevant and keep coming back year after year, and Burns sees no sign of that mentality changing. “After all,” he says, “we do what we’ve got to do to stay in the game.”
10 PARK LANES’ PIEDMONT SAUCE
1/2 tablespoon kosher salt 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper
1 quart cider vinegar 1/2 quart ketchup 1/4 cup yellow mustard 1/2 pound dark brown sugar 1 tablespoon lemon juice 1/2 tablespon crushed red pepper flakes
> Combine all ingredients to a large stockpot, stirring to dissolve the sugar. Bring to a boil. Reduce heat and let simmer for 10 minutes. Remove from heat, chill and serve.
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From A to Z Expand Your Knowledge of Food and Cooking Terms. BY ALLISON ARTHUR / ILLUSTRATIONS BY AMBER DAY
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A
Adobo sauce: a spicy red sauce and marinade used in some Mexican dishes. Al dente: translates in Italian to “to the tooth” and describes pasta that is cooked but still slightly firm.
F
Fenugreek: a spice often used in Indian food. Freekeh: a high-fiber ancient grain.
B
Bénédictine: a French liqueur that incorporates 27 plants and spices. Bisque: a rich, creamy soup generally made from crustaceans.
C
Crémeux: a dense pudding that translates in French to “creamy.” Carnaroli rice: a medium-grain rice Order one at grown in Italy and often used as a the NY Butcher Shoppe. substitute to arborio in risotto. Coulotte: one of the most tender and lean cuts of meat from the top of sirloin.
D
Dolmades: stuffed grape leaves. Daikon: a type of white radish Order these often used in Asian food. from The
E
Mad Greek of Charlotte.
Elderberry: a bush that produces elderflowers, which are used to flavor St. Germain liqueur. Epazote: an aromatic herb used in Mexican food.
ower Elderfl e ton. h t e l s k mis run Don’tr at The C Sou
G
Add it to any smoothie or acai bowl at Green Brothers Juice.
Goji berry: a fruit generally eaten dried that is full of antioxidants. Gula melaka: a palm sugar sweetener that looks similar to brown sugar and can be found in Asian markets and food. Grand cru wines: French for “great growth,” these wines are often considered the best of the region.
H
Horchata: a nut-style milk made from seeds, nuts and grains.
I
Icebox dessert: a pie or cake that is refrigerated or frozen rather than baked. CLASSIC ICEBOX CAKE RECIPE 3 cups heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla 1 package chocolate wafers Whip the whipping cream. Add the sugar and vanilla and blend in. Start layering in a loaf pan with the whipped cream first, then a layer of cookies. Repeat until you finish with a layer of the whipped cream. Refrigerate for at least 5 hours before serving.
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EVER HAVE TROUBLE DECODING A RECIPE? HERE WE BREAK DOWN SOME MORE ADVANCED TERMS THAT CAN HELP WITH RECIPE INSTRUCTIONS.
COOKING DIRECTION 201:
BAIN-MARIE: A WATER BATH USED TO CONTROL
TEMPERATURES OFTEN WHILE BAKING THINGS LIKE CUSTARDS THAT NEED TO COOK SLOWLY.
BUTTERFLY: CUTTING MEAT WITHOUT DIVIDING IT ALL THE WAY, OFTEN SO YOU CAN STUFF IT OR MAKE IT THINNER SO IT IS EASIER TO COOK THROUGH. CODDLE: COOKING SOMETHING (OFTEN EGGS) VERY GENTLY IN WARM WATER.
FLUTE: DESCRIBES A DECORATIVE BAKING DETAIL, LIKE A
J
John Dory: a fish often referred to as butterfish because of its richness. Jackfruit: a fruit that can be cooked as a meat alternative for vegetarians.
K
Kohlrabi: a vegetable that is known as a German turnip and tastes similar to cabbage and broccoli. Kimchee: a pungent and salty fermented vegetable side dish.
ire + Ice Get the BFowl with a Ramenhi base broth. kimc
L
Lychee: a Chinese fruit some use in savory dishes but most use in desserts and drinks. Lager: the German word for storeroom/warehouse. It is known as a type of beer created through a cool fermentation process and allowed to mature in cold storage.
M
Mesclun: a variety of mixed salad greens that often includes chervil, arugula and endive. Mung beans: an Asian plant in the legume family used to make noodles and as spouts.
N
Nasturtium: an edible flower often added to dishes for color.
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FLUTED BUNDT PAN OR DECORATIVE PIE CRUST.
MACERATE: SIMILAR TO MARINATING MEAT, MACERATING IS THE PROCESS OF SOFTENING FRUITS AND VEGETABLES IN LIQUID THAT IS OFTEN FLAVORED.
PARBOIL: THIS DIRECTION CALLS FOR YOU TO PARTIALLY PRECOOK AN INGREDIENT BEFORE USING IT IN THE RECIPE. RENDER: WHEN YOU WANT TO COOK OFF THE FATTY JUICES FROM A PIECE OF MEAT.
SWEATING: VEGETABLES ARE OFTEN PRECOOKED, OR
SWEATED, TO REMOVE SOME OF THE LIQUID BEFORE THEY ARE ADDED TO A DISH.
TRUSS: THE PROCESS OF TYING A CHICKEN OR TENDERLOIN, OFTEN STUFFED, SO IT WON’T FALL APART WHEN GRILLING OR BAKING.
WEEP: IN BAKING, PREWHIPPED CREAM CAN SOFTEN AND RUN LIQUID, OR WEEP, THUS CHANGING THE TEXTURE OF CRUSTS IF ADDED TO A DESSERT TOO EARLY.
O
OMB is a must for a classic lager.
Olive ascolane: an olive that has been stuffed with meat, breaded and fried and is a popular Italian street food.
P
Peperonata: a southern Italian side dish made with a blend of sweet peppers and vegetables. Pepitas: another word for pumpkin seeds that have been hulled and roasted. Porterhouse: a cut of beef from the loin.
V
Verjuice: an acidic liquid made from green grapes or other green fruit to add a sour element to a sauce.
W
Wakame: edible seaweed, often used in an Asian salad.
X
Q
Xanthan gum: an additive that is often found in premade sauces and dressings because it thickens and stabilizes.
R
Yuca: a starchy root vegetable grown in Africa.
Quince: a bright yellow fall fruit that is extremely fragrant and often seen in the form of a paste used in pastries.
Y
Rockmelon: another word for cantaloupe (which is also sometimes known as muskmelon). Rugelach: a Jewish pastry often stuffed with cream cheese, poppy seeds or nuts.
S
Serrano ham: a dry-cured Spanish ham often used in sandwiches or on charcuterie boards. Sichuan button: a flower bud that causes a brief tingling or numbness after eating.
his on Find tse plate e e h c a orth at DilgwRoom. Tastin
Z
Za’atar: a popular Middle Eastern spice that includes sumac.
T
Tamarillo: similar in taste to tomatoes, these are egg-shaped and grown on trees, originally in Peru. Triticale: a man-made grain that combines wheat and rye. Tea oil: a full-flavored oil that has a high smoking point.
U
Umeboshi: a pickled plum used in Asia that is said to have many health benefits, including breaking down lactic acid and helping with a hangover. DISHIN GCLT.C OM
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Q QUEEN convenience is
Navigating through life is tough; getting high-quality service and food shouldn’t be Words and photos by Jess Gaddy
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One category of our lives that can easily be tackled is how, when and where we get our food. We all too often find ourselves in the drive-thru line at a fast-food chain and regret it immediately. Over the last decade, we have seen fast-casual dining restaurants pop up everywhere to offer healthier cuisine, but many still have the fast-food chain atmosphere. At the other end of the spectrum, fine dining offers meticulously picked ingredients and carefully designed seasonal menus but is often too much time and money for our everyday lives. One is left with the question: Where is an affordable, quick option that has fresh food and a judgment-free dress code? Enter fine-casual dining. This new category of dining combines the quality of fine dining ingredients and service while creating a dining atmosphere that is relaxed and stress-free. The concept is becoming widely accepted for many reasons — it fits our needs as a customer when we’re on the go and is intriguing for owners and chefs because it can help lower the costs of additional waitstaff. Charlotte is home to several popular finecasual restaurants from around the country like Flower Child, CAVA and Tandur Indian Kitchen. Fresh and healthy should not be compromised simply because you want it fast. At the heart of it all, what we really want is a place to go at two in the afternoon in our athleisure wear for a stellar meal and feel happy about our food choices. Some of our local chefs and owners have decided to take their own approach to this new concept. Here are our top picks for finecasual dining here in the QC.
LINCOLN’S HABERDASHERY
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Eight + Sand Kitchen A beautiful South End cafe created by the owners of Not Just Coffee and Inizio Pizza. Green plants and soft neutral colors make you feel comfortable the moment you enter. Fresh goods are baked daily. Also made each day are housemade juices, a savory in-house seitan used for vegan dishes and other scratch-made ingredients. Breakfast toasts, vegan sandwiches, bowls and salads are all colorful and beaming with flavor. Also enjoy sangria on tap, coffee and cocktails.
Omaggio Pizzeria
OMAGGIO PIZZERIA
A chic cozy restaurant with a menu that is simple and pure and pays tribute to classic Italian cuisine. Owner Daniel Siragusa spent his childhood in his father’s restaurants, so it is no surprise that having one of his own was in his future plans. Since August 2015, he has been paying homage to his Italian roots with scratch-made pizza dough and sauces, pasta, sandwiches and desserts with local seasonal ingredients. The open-kitchen vibe creates an instant connection to the food being prepared for you. The establishment has had a loyal customer base since day one, as proved by Chiara, a former regular customer who now helps manage the restaurant.
Amelie’s French Bakery
AMELIE’S FRENCH BAKERY
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Famously known for their salted caramel brownie but also savory soups and sandwiches. Daily soups are prepared from classic recipes like white bean and ham, asparagus leek or loaded potato. You will also see quiches, sandwiches, salads and tartines [half open-faced sandwiches] on the menu. Pair any of their savory plates with a coffee from Pure Intentions, craft soda or sweet pastry for a satisfying meal. After opening in 2008, they now
have six locations — NoDa, Carmel Commons, Uptown, Park Road, Atlanta and Rock Hill.
Capishe: Real Italian Kitchen Serving up freshly made pasta, pizza, sandwiches and salads at an affordable price. Their first location in Dilworth near Uptown opened in 2018 and was such a hit they opened a second location in SouthPark on Morrison Boulevard in early 2020. The local owner, partners and chefs created a menu that is simple yet sophisticated with scratch-made pasta, pizza and meatballs. The menu is easily approachable by those looking for a family meal that is budget-friendly and also by Italian food lovers.
Inizio Pizza Napoletana Neapolian-style pizza, gelato and fine wines in a family-friendly atmosphere. Located in Dilworth and Providence Commons. The key to
their success has been fresh ingredients, quality dough and savory buffalo milk mozzarella. Pizzas are cooked in a wood-fired oven for about 90 seconds. Since 2016 they have been a family favorite with their seasonal pies, salads and desserts. Be sure to check out the pumpkin and eggplant romesco pizza in the fall.
Optimist Hall A trendy food hall showcasing local restaurants and others from across the country. A hangout spot in a renovated historic mill building with multiple food booths of different cuisines. From tacos to ramen, gelato to gourmet grilled cheese sandwiches, sushi, cocktails, and even pet food and paper supplies — there is something for everyone. The tenant total has reached up to 14, with more under construction. Several of our local owners have moved into the 22,000-square-foot space — The Dumpling Lady, Bao and Broth, Papi
Queso, Undercurrent Coffee, Pet Wants, El Thrifty Social Club and Fonta Flora Brewing. Be on the lookout for these opening soon: Suarez Bakery & Barra, Felix’s Empanadas and Harriet’s Hamburgers.
Lincoln’s Haberdashery Urban coffee shop offering baked goods and casual menu by Chef Shortino of Futo Buta. Chef Michael Shortino has two successful but very different restaurants under his wing already and a third on the way. Lincoln’s is led by partner Courtney Estes; she excels in providing an easygoing experience. Her staff works hard and puts out fresh-baked bread, unique and seasonal desserts, weekend specialties, big-as-your-face cookies and a large variety of sandwiches, beer, wine and unique gifts. This neighborhood coffee spot in South End serves up quality and care into their dishes seven days a week.
TOP NOSHES FOR TO-GO ORDERS RHINO MARKET A favorite among sandwich lovers for breakfast, lunch and dinner. SUKOSHI A modern sushi cafe in the heart of Uptown with happy hour specials.
PASTA & PROVISIONS This family-owned business has been a household name since 1991, and rightly so, for their cut-to-order pasta.
DELI ST Located on Central Avenue, this deli bakes a delicious house bread called Bolillo.
COMMON MARKET Named an “urban convenience store” by Blake Barnes in 2002 when he opened the first location in Plaza Midwood.
EASTSIDE LOCAL EATERY Neighborhood deli specializing in vegan fare from smoothies to soups.
SABOR LATIN STREET GRILL Family-owned local restaurant with daily specials and craveable street tacos.
PORTOFINO’S ITALIAN RESTAURANT An Italian eatery that flies under the radar of the trendy restaurants but is a longstanding family favorite.
SUKOSHI
THE ROASTING COMPANY A relaxed rotisserie chicken joint in the heart of two popular neighborhoods. LAUREL MARKET Beloved family-owned deli and market between Myers Park and Uptown.
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FREE WILL CRAFT & VINE
back patio with lounge area and artificial turf for cornhole games. It has a cozy feel of being in someone’s backyard — a great hangout for families on a sunny Saturday afternoon. Kre8 Twisted Eats food truck is on-site to offer their delicious bar food. Another convenience they have is a lot of dedicated parking, which can be hard to find in crowded neighborhoods.
Taproom Social
THE STUDIO
SELF-POUR BARS Bars are getting into the convenience game too. There is no wait line at the bar when you can pour your own beer.
Hoppin’ Charlotte’s first 100% self-serve taproom. The original self-serve creation of Hoppin’ Brands is a two-level hangout in South End with 50 rotating beers and 12 wine taps, including prosecco. Kre8 Twisted Eats is a stationary food truck offering up their savory small bites. The space is huge at 4,500 square feet of indoor and outdoor areas with modern décor that established the standard by which to follow. Live music on weekends and run club on Mondays.
Free Will Craft + Vine A new hangout in the NoDa neighborhood with a 14-foot multisport virtual simulator.
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Along with the VR sports screen they have eight other TVs for game days. Brought to you by the owners of Big Air Trampoline, nephew and uncle Joel and John Cox, who created this unique space with a one-of-a-kind outdoor game called Fowling, bowling but with a football instead of a bowling ball — thankfully this game is outside. Their draft system has 60 taps with half dedicated to local breweries, a prosecco tap and six different wines. On one side of their 4,500-square-foot space is a mini bottle shop with shelves full of craft beers to go.
Pinhouse A social house with games and a two-level back patio with over 70 self-serve taps. Part of the Hoppin’ family, this cool spot in Plaza Midwood is the biggest yet with 72 taps. There are four lanes of duck-pin bowling, a large
The only self-serve taproom in Uptown Charlotte. In their offering of 50 taps you’ll find kombucha, cold brew, cider and prosecco. The food menu consists of light bites to heavier fare like paninis, flatbreads, charcuterie, salads and other snacks like nachos and guacamole. Also offered are board games, 12 flat screens and a patio that overlooks the BB&T Ballpark. A fun hangout for sports fans.
The Studio A one-of-a-kind music venue with selfserve taps. Located in South End off South Boulevard, they have partnered with SouthBound Restaurant for a small tapas menu. The space has an underground vibe with an indoor stage for intimate shows for roughly 100 guests. A large outdoor hangout area with palm trees, graffiti art and an elevated stage can accommodate up to 500 guests. The smallest of the Hoppin’ Brands, they offer 25 taps of local beer, wine and prosecco. Check their website for upcoming music events.
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Royalty
Dining Experiences Fit For
Over-the-top dining experiences in the Queen City
PHOTO BY GRANT BALDWIN
By Gabrielle Zendan
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Avant-Garde Fine Dining
COUNTERHave you ever had a fine dining experience where you’ve been encouraged to lick your food off a basketball? Smash your entrée to pieces? Or been served an appetizer on a CD that acts as your menu? Think Michelin-inspired dinner but without the buttoned-up expectations that come with such a prestigious dining experience. Chef Sam Hart is deviating from what is standard, normal and expected when it comes to fine dining with his new concept, Counter-. “As a guest in my restaurant, you’ll always have your hands on two or three of the dishes,” says Chef Sam. You may be familiar with his creative and daring dishes from his time cooking for Anomaly pop-ups around town. Now you can find him at his new brick-and-mortar restaurant, Counter-, right outside Uptown Charlotte with his powerhouse crew in the kitchen — like Chef de Cuisine Elinn Hesse from Bardo. This tasting-menu-only restaurant will open in September and be the first in America to curate and pair music with each course. The meaning behind the name Counterand its lonely hyphen comes from the endless possibilities of the word “counter”: counterculture (representing how his concept deviates from typical restaurant culture), counterintuitive, counterbalance, etc. The themes for his pop-up dinners included dishes saturated in nostalgia yet elevated with adventure. The executions of these dinners were shows within themselves, immersive and interactive with table-side plating and avant-garde techniques. That same style will be at the center of Counter- it’s unconventional but exhilarating in all 10 courses. In Chef Sam’s words, this level of dining experience is
“for people that are more adventurous and want to get punched in the mouth with flavor.” What will be unique about the setup of Counterwill be the horseshoe dining table that will serve as the epicenter of the dining experience. Seating will be limited to 20 people per dining experience, with two seatings each night on TuesdaysSaturdays. There will also be no waitstaff, just Chef Sam and his talented team plating dishes in front of you in real time; this allows for a more intimate dining experience where Chef Sam knows your name and can incorporate personal touches into your evening. “We take every piece of energy we have into creating a personal experience. It’s a Michelin way of thinking.”
Afternoon Tea
THE BALLANTYNE HOTEL The quintessential British ritual of afternoon tea dates back to 19th-century England. Nowadays, the tradition is steeped in finger sandwiches, small cakes, scones and a pot of tea as an afternoon delight. The Ballantyne Hotel has been serving this tradition to guests for over 10 years in the lobby of their grand hotel. From regular afternoon tea times to themed teas — like Alice in Wonderland, Downton Abbey, Queen Elizabeth’s birthday, Psychic and more (adult and kid friendly) — the tradition takes a different shape here at the hotel. During themed tea times, don’t be surprised to see guests dressed all out and individual tables adorned with fun decorations. At each afternoon tea, guests can choose from an array of teas from the menu, and then the rest of the experience is taken care of by the staff. The pastry team at The Gallery Restaurant brings
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Depending on where you’re sitting in the newly renovated lobby, you could have a view of the golf course, a front-row seat to the harpist or violinist, a cozy spot near the fireplace or an intimate corner with velvet-smooth vintage Porter’s chairs. And depending on the theme of the tea, guests might leave with a beautiful rose, a packet of tea to take home or a surprise boxed goodie. This is an experience the queen of England herself would be sure to support.
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Underground Chef’s Table
KINDRED For an exceptional dining experience with an unbeatable view, Kindred on Main Street Davidson will make you feel like you’re the only diners in the restaurant with its Chef ’s Table experience. Kindred features American cuisine with European flair and seasonal ingredients from local farmers. Joe and Katy Kindred worked at renowned restaurants in San Francisco, like Michelinstarred Delfina and Quince, before moving back to Joe’s hometown of Davidson. When you dine here in the main dining room, you’ll see Katy floating around the restaurant as the house sommelier, while Joe stays hidden, for the most part, cooking downstairs. While everyone knows Kindred for their famous Milk Bread, a not-so widely known treat of theirs is their private Chef ’s Table. In a separate entrance of the restaurant, down a winding flight of stairs, is a 10-seat wooden dining table with an open view of the heart of the restaurant: the kitchen. The menu is chef ’s choice, but you can let the restaurant know about any dietary restrictions to accommodate in advance. A night out like this is truly a dinner and a show. As if going to the theater, you get to witness the beautifully orchestrated workings of the kitchen and the creating and hand plating of dishes as you savor the flavors of the custom creations that flow out to your table. This dining experience doesn’t come cheap, but getting your food hand-delivered by the Kindreds themselves is quite the royal treatment.
PHOTO PROVIDED BY KINDRED
their expertly grand techniques into the small-scaled delights that you find on the three-tiered trays you get with your tea. The execution and flavor profiles of each tea-time delicacy are yet to be matched in Charlotte. And for those looking to elevate the experience, you can add a glass of bubbly.
Milk Bread by Kindred 1 CUP WATER 5 1/3 CUPS BREAD FLOUR, DIVIDED, PLUS MORE FOR SURFACE 1 CUP HEAVY CREAM 1/3 CUP MILD HONEY (SUCH AS WILDFLOWER OR ALFALFA) 3 TABLESPOONS NONFAT DRY MILK POWDER 2 TABLESPOONS ACTIVE DRY YEAST (FROM ABOUT 3 ENVELOPES) 2 TABLESPOONS KOSHER SALT 3 LARGE EGGS 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER, CUT INTO PIECES, ROOM TEMPERATURE NONSTICK VEGETABLE OIL SPRAY FLAKY SEA SALT (FOR GARNISH)
> COOK 1/3 CUP FLOUR AND 1 CUP WATER IN A SMALL SAUCEPAN OVER MEDIUM HEAT, WHISKING CONSTANTLY, UNTIL A THICK PASTE FORMS (ALMOST LIKE A ROUX BUT LOOSER), ABOUT 5 MINUTES. ADD CREAM AND HONEY AND COOK, WHISKING TO BLEND, UNTIL HONEY DISSOLVES. TRANSFER MIXTURE TO THE BOWL OF A STAND MIXER FITTED WITH A DOUGH HOOK AND ADD MILK POWDER, YEAST, KOSHER SALT, 2 EGGS AND 5 CUPS FLOUR. KNEAD ON MEDIUM SPEED UNTIL DOUGH IS SMOOTH, ABOUT 5 MINUTES. ADD BUTTER, A PIECE AT A TIME, FULLY INCORPORATING INTO DOUGH BEFORE ADDING THE NEXT PIECE, UNTIL DOUGH IS SMOOTH, SHINY AND ELASTIC, ABOUT 4 MINUTES. COAT A LARGE BOWL WITH NONSTICK SPRAY AND TRANSFER DOUGH TO BOWL, TURNING TO COAT. COVER WITH PLASTIC WRAP AND LET RISE IN A WARM, DRAFT-FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 1 HOUR. LIGHTLY COAT A 9X5” LOAF PAN WITH NONSTICK
SPRAY. TURN OUT DOUGH ONTO A FLOURED SURFACE AND DIVIDE INTO 6 PIECES. NESTLE PIECES SIDE BY SIDE TO CREATE 2 ROWS DOWN LENGTH OF PAN. LET SHAPED DOUGH RISE IN A WARM, DRAFT-FREE PLACE UNTIL DOUBLED IN SIZE (DOUGH SHOULD BE JUST PUFFING OVER TOP OF PAN), ABOUT 1 HOUR. HEAT OVEN TO 375°. BEAT REMAINING EGG WITH 1 TSP. WATER IN A SMALL BOWL TO BLEND. BRUSH TOP OF DOUGH WITH EGG WASH AND SPRINKLE WITH SEA SALT, IF DESIRED. BAKE, ROTATING PAN HALFWAY THROUGH, UNTIL BREAD IS DEEP GOLDEN BROWN, STARTING TO PULL AWAY FROM THE SIDES OF THE PAN AND IS BAKED THROUGH, 50-60 MINUTES. LET MILK BREAD COOL SLIGHTLY IN PAN ON A WIRE RACK BEFORE TURNING OUT; LET COOL COMPLETELY. FIT THE 2 TOASTED BREAD SLICES TOGETHER ONCE THE BREAD AND CHEESE REACH CRUNCHY AND MELTY STATUS. SLICE ON THE DIAGONAL.
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Honorable Dishes Ffit for a King or Queen CRUNKLETON 48-OUNCE TOMAHAWK RIB-EYE
EDDIE V’S PRIME SEAFOOD FLAMBÉED TABLESIDE BANANAS FOSTER BUTTER CAKE IMPERIAL 166-OUNCE MOSCOW MULE
Coursed Dinners for Those Who Like to be Waited on Hand and Foot YUME CHARLOTTE OMAKASE CHEF’S CHOICE DINNER, WITH AN OPTION TO PAIR SAKE O-KU OMAKASE CHEF’S CHOICE DINNER, WITH AN OPTION TO PAIR WINE OR SAKE MCNINCH HOUSE OFFERS EXCLUSIVELY A VARIETY OF COURSED MENU OPTIONS, INCLUDING ONE CALLED CHEF’S TABLE SENSI RISTORANTE 5-COURSE THE ITALIAN TOUCH OR 7-COURSE SENSI EXPERIENCE DINNER
Caviar: A Delicacy REID’S FINE FOOD CAVIAR STAR COMPANY (OCEAN ISLE, NC) 1-OUNCE PADDLEFISH $41.99, OESTRA $99.99 DOT DOT DOT SPRING MENU FEATURES BEEF TARTARE: WAGYU BEEF EYE OF ROUND, GOCHUJANG, BLACK TOBIKO ROE, DUCK EGG YOLK AND EDIBLE FLOWERS KIKI BISTRONOME CAVIAR SERVICE — IMPORTED FRENCH STURGEON, 1.3-OUNCE TINS ACCOMPANIED BY FRESH LEMON, CHOPPED CHIVES, CRÈME FRAÎCHE, QUAIL EGGS AND TOAST POINTS. PRIMEUR $100, VINTAGE $120, OSETRA $130
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PHOTO BY GRANT BALDWIN
GROWLERS POURHOUSE LIQUID NITROGEN BURGER
A Cellar of Rare Beers
THE CELLAR AT DUCKWORTH’S Walking into Duckworth’s at the corner of East Seventh and North Tryon Street, you’d think it was just another loud sports bar. But take the long staircase down into the basement, and you’re transported into the 1900s. With its exposed brick and darklit ambiance, the underground space of Duckworth’s, built originally in 1912, will immerse you in its speakeasy, Prohibitionera vibe as staff dressed of the times welcome you in as though you’re a regular. The food here is worth grabbing a seat at one of the leather-backed booths. The chef-driven, locally sourced menu packs flavor that stands alone from their libations, but also complements them so well. What makes this place special is not only their unique cocktails and outstanding steak — their 32-ounce tomahawk is a famous menu item — but also their cellar of rare beers, kept
at the optimal temperature of 55 degrees. What comes with ordering one of these rare beers is the experience of leaving your seat and escaping into the chilled cellar to handpick your libation. These beers aren’t just any regular beer you can get at your local store like an IPA or wheat beer, that you want to have fresh but rather longnecked, uniquely labeled glass-bottled beers that get better with age; think imperial stouts, barrel-aged sours, barley wines, gueuze, Belgian triples, etc. What makes this collection from The Cellar so distinct is that you could buy a vertical bottle collection and try a 2013, 2014, 2015 and 2016 version of a beer, for example. Their full menu of rare beer is kept on their iPad for guests to peruse if they don’t want to leave their seat for the cellar. And if guests don’t have enough time to enjoy a beer when they dine in, or want to make sure they can enjoy a beer in the future without bringing it home, The Cellar offers rare beer lockers for lease at $55 a year. This allows guests to stock up on the rare beers they love the most, so they can enjoy them in-house whenever they choose. Now, talk about some serious royal treatment with this gastropub’s cellar experience.
WILL TRAVEL FOR FOOD:
Explore New Mexican cuisine while you enjoy “The City Different.” BY ALLISON ARTHUR PHOTOS BY BRIAN UPE S LEJA
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RT, HOT S PRING S , OUTDOOR ACTIVITIE S AND A CUISINE SO PE RSONAL TO THOS E WHO LIVE THE RE AND MAKE IT THAT IT HAS A NAME OF ITS OWN: NEW MEXICAN FOOD. ALL THE S E FACTORS AND MORE MAKE SANTA FE AN I DYLLIC S POT FOR A WE EKEND JAUNT ANY TIME OF THE YEAR . WE WENT FOR A TH RE E -DAY G ETAWAY AND DEVE LOPE D A NEWFOUND LOVE FOR WHAT THEY LIKE TO CALL “ THE CITY DIFFE RENT.” I SUS PECT BECAUS E IT MAINTAINS THE CHARM OF A
FIESTA:
La Fonda (far left) has a rich history and is full of interesting artwork. Breakfast at Sweetwater Harvest Kitchen is a must before you dive into the margarita trail.
SMALL TOWN BUT OFFE RS ALL THE AMENITIE S OF A LARG E R CITY. THINK WE EKEND FE STIVALS , DIVE RS E CULTURE AND ENDLE S S MILE S OF TRAILS TO EXPLORE . THE RE IS NO BETTE R TIME THAN THE PRE S ENT TO MAKE PLANS . FROM THE NOTABLE ARTISANAL CHE E S E SHOP TO A STORE WITH THE BE ST HOT CHOCOLATE YOU ’ VE EVE R TASTE D, PLAN TO BRING YOUR APPETITE AS WE LL AS SOME ENE RGY TO CHECK OUT THE EVE REVOLVING ART SCENE .
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DR EAM LA FONDA ON THE PLAZA HOTEL
While you are right in the center of town (La Fonda is the only hotel located directly on Santa Fe’s historic plaza), you will still feel like you are in an oasis. This hotel offers old-world ambience with enough modern amenities to complement the New Mexican charm. The entire building, literally, is a piece of art. There is even a coffee table book dedicated to the history and artwork in La Fonda. Take a complimentary art and history tour from one of the historians so you get a complete picture of all the details that go into making this hotel an art gallery you get to sleep in. Breakfast here is also a treat, whether you want to go all-American (the waffles are a winner) or get some New Mexican green chili on a burrito. What we love about La Fonda: location, great margaritas at the bar, breakfast by a fountain, lovely staff, plenty of rooms for a group but an intimate feeling for a romantic getaway, and the art.
DO ART AND CULTURE
There are so many museums and art galleries in Santa Fe that you can easily immerse yourself in art every day, all day. From the GEORGIA O’KEEFFE MUSEUM to the MUSEUM OF INTERNATIONAL FOLK ART to the more than 80 art galleries in town, there is something for every art lover to enjoy and explore. Something special not to miss is MEOW WOLF. This interactive, experience-based exhibit is a
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collaboration of more than 300 artists who use mixed media including video, sculpture and storytelling to create a multidimensional house and mystery world to explore. Open what looks like a refrigerator and you may find a secret passageway to another room. You are encouraged to touch and explore everything you can put your hands on, and you never know what the button/ door/knob will unleash. Plan to stay for a while as it is easy to get lost in the excitement or delayed in the old-school video game room. After the self-guided tour, you can unwind from all the stimulation in the on-site bar. But in keeping with the overall Meow Wolf theme, don’t expect everyday drinks. Even the lighting in this area changes to make you feel like you may have already had one too many. SANTA FE SCHOOL OF COOKING
Even a seasoned cook will enjoy a class at the Santa Fe School of Cooking. Get your hands dirty with a hands-on lesson in which you will make the meal with instruction (and some history thrown in, too), so there will be no question you can re-create the deliciousness at home. Class options include a variety of traditional and modern New Mexican dishes such as tacos, salsas, tamales and rellenos and are followed by enjoying the meal you helped create. Save time for a little shopping in the store after your class for some of the spices, equipment and specialty products you learned to use. HOT SPRINGS
The adventurous will want to seek out one of the many natural hot springs found in the wilderness areas, with short or longer hikes to choose from. If you want to make
it easy for yourself, visit one of the hot spring spas. is only about 10 minutes from town and is modeled after a Japanese onsen. While the outdoor spas are not allnatural, they don’t use chlorine and the accompanying spa treatments available are top-notch.
TEN THOUSAND WAVES
Find OJO CALIENTE close to an hour’s drive from Santa Fe if you want to experience a unique offering of geothermal mineral waters in a resort setting. There are four different types of mineral waters and 12 different pools with varying mixtures and temperatures. The private soaking experience is a way to beat the crowds, and the resort is on the no-frills side, so bring your own slippers or flip flops and an oversize towel if you plan to stay for the day. MARGARITA TRAIL
A fun way to see a lot of town is to sign up to participate in Santa Fe’s margarita trail. Download the margarita trail app on your phone and start hitting up the 30 spots that offer their best version of a margarita. You will find inspirations in the varieties like SANTACAFÉ ’s chipotle margarita or RANCHO DE CHIMAYÓ’s prickly pear frozen lemonade. You get a discount on each drink and earn rewards for the more you try.
DIN E Offering lunch and dinner, THE SHED has been a dining staple in Santa Fe since 1953. This family-run business works with a regional farm to grow all its chiles and is known to serve very traditional New Mexican cuisine,
Here are our recommendations for meals in Santa Fe: BREAKFAST AT CAFE PASQUAL’S. Here you get a “bowl” of cappuccino, and our favorite dish is the huevos motuleños. For lunch, the rooftop at COYOTE CANTINA. Get a counter seat overlooking the bustling street and an order of tacos al pastor and an Ultima Margarita. Or, if you can make the drive out of town to Espinosa, the chicken tacos at EL PARASOL’s drive-up window are a must. There are other locations around, but this one was the original! For small plates, RADISH & RYE. Sit at the bar, and be sure not to miss their extensive whiskey selections. For branching into non-New Mexican food, try TRATTORIA A MANO for delicious Italian and BOUCHE BISTRO for classic French bistro fare. For dinner with a great wine list, at 315 RESTAURANT & WINE BAR. Eat outside on their deck and let the chef/owner Louis Moskow pick a bottle to go with your dinner.
with a few twists thrown in like the fact that the entrées come with garlic bread (something that started many years ago, likely at an employee party, but no one knows for sure). Be like the locals and get the No. 4, which consists of two blue corn enchiladas. Anyone on a health kick or with any sort of dietary restriction will be in for a feast at SWEETWATER HARVEST KITCHEN , which is open for three meals a day. But, so will people who eat anything and everything as the menu here is diverse and full of flavor and surprise combinations (think eggs with plantains). The flour used is all milled daily in-house, and ingredients are sourced as seasonally and locally as possible. MUSEUM HILL is an area of town that houses four major museums. After you have explored the area and worked up an appetite, lunch at MUSEUM HILL CAFE is a must. Salads, soups and sandwiches are rounded out with a few New Mexican specialties, but you must save room for dessert. There is an entire cart of options that would also make a great afternoon snack along with a coffee from the coffee bar.
After you have had your fill for a meal or two of New Mexican cuisine, head over to 315 RESTAURANT & WINE BAR for a classic French dinner. Start with oysters and mussels, then move on to steak frites and finish with a crème brûlée. The owner is also a sommelier, and the wine list has lovely options and a lot of half bottles if you would like to try a few.
When you are ready to get out of town for the evening, a short and scenic drive will take you to TERRA , located in the Four Seasons Rancho Encantado. Terra takes New Mexican cuisine up a notch, blending it with global influences and offering a steakhouse-style menu. On Fridays there is prime rib served with the best popovers you will ever put into your mouth. Artful plating complements the sweeping mountain views from the restaurant.
MARGARITA MAGIC:
The drinks are as fun as the art at Meow Wolf. The Four Seasons’ Terra offers a quiet oasis. An afternoon stop at Kakawa Chocolate House is a must.
DIVERT FO R AN H O U R KAKAWA CHOCOLATE HOUSE
is a specialty chocolate company located downtown. Not only do they offer the most incredible chocolates you can take home (the red and green chile caramels are to die for), there is also ice cream and other treats. But you can’t miss out on the large selection of drinking chocolate elixirs. With a rotating selection of very unusual flavors and combinations, you are offered samples of them all before you select the cup that fits your mood. Served espresso style in a small cup, they pack a punch of flavor that will have you debating the best one. Like any good city, SANTA FE
FARMERS MARKET is worth a trip.
During the summer months you can plan to shop on Saturday and Tuesday mornings and Wednesday evenings. More than 100 local farmers and producers are carefully vetted to ensure that they have created everything for sale and that all products are made within the state and grown in the area.
DISHIN GCLT.C OM
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R ECIP E S
S ANTACAFE 'S CHIP O TLE MAR GARITA 1 1/2 ounces silver tequila 1/2 ounce triple sec 2 ounces fresh lemon and lime juices Splash pineapple juice Dash chipotle puree Garnish chile flakes Salt, sugar and lime zest to rim the glass Mix all ingredients in a shaker over ice and shake. Pour over ice in a glass rimmed with a mixture of salt, sugar and lime zest.
S ANTA FE S CH O O L O F CO O KIN G'S P O TATO, P O BLAN O CHILE AND S PINACH TACO S 1 pound Russet potatoes, peeled and diced 2 tablespoons vegetable oil 1 large white onion, diced 4 cloves garlic, peeled and sliced 2 bunches spinach, washed and coarsely chopped 1 teaspoon Mexican oregano 4 fresh poblano chiles, roasted, seeded, peeled and cut into strips 1 cup heavy cream 1 cup grated cheese (fontina, Monterey Jack or Cotija) Boil the potatoes in salted water until soft but not falling apart. Heat oil in a medium-hot skillet and sautĂŠ onions until lightly brown. Add garlic and potatoes and cook for a couple more minutes before you start adding the spinach, a handful at a time, while you stir to wilt. Add the herbs, chiles and cream and cook on a low boil until the liquid is reduced by about a third. Stir in cheese and taste, then adjust seasoning as needed. Keep warm until ready to serve and add more cream if it gets too thick. Add to warm corn or flour tortillas.
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We promise to grow it into meaningful meals for our hungry neighbors.
To find out more, go to
www.food-connection.org