QC Exclusive - No. 19 - Aug / Sept 2014

Mint Museum’s Tenth The Summit Room The Smooth Jazz Of Annual Potters Market Opens In Dilworth Charlotte’s 5th & York

QCEXCLUSIVE Charlotte’s Guide To The Good Life

|

Vol. 3 | No. 5 Aug/Sept 2014

The Very Best

In The City

Queen City Q’s Pork Sandwich pg. 92

The Food Issue

Charlotte’s top chefs, newest restaurants, tastiest bar-b-q, best sushi, freshest farmers markets, creative cocktails and so much more.

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THE EXCLUSIVES AUG/SEPT FEATURES 81

86

TRUE CRAFTED

SUSHI CITY

Ken Martino and Todd Gallinek have created a winning product and brand with True.

The fifteen best restaurants to get your sushi fix, from rolls to nigiri and much more.

92

98

BARBECUE

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The juiciest, smokiest, tastiest bar-b-q in and around the Queen City.

One of Charlotte’s newest restaurants offers an eclectic southern menu you have to try.

Photo of True Crafted Pizza by The Beautiful Mess | pg. 81

18 • qcexclusive.com • August/September 2014

2014

Aug/Sept

Publishers’ Note 20 • Subscribe 24 • Credits 26 • Contact 28 • Contributors 30 • Eventist 33 • Index 114

98

54

Contents The Good Life 39

Culture

44

Music

48

The Mint Museum Pottery Invitational features over 50 of the region’s best potters

Charlotte’s smooth jazz sensations 5th and York

Art

Martique Lorray craves chaos in her work, creating beautiful allegorical paintings.

The Supper Club 51

54

58

62

64

Cocktails

Andy Maurer’s Pisco Fever

Restaurant

Home & Design 67

74

76

Design

Upscale Urban Design

Landscape

Outdoor Living

Grills

Top 7 Grills Money Can Buy

The Guide

86

105 Charlotte Restaurants

A special promotional section featuring eight Charlotte restaurants and sample menus of their best dishes.

81

The Summit Room

Chefs

Charlotte’s Top Chefs

Recipe

A Dish From Georges

Artisanal

Farmers Market

51

To subscribe, advertise, or comment please contact us at qcexclusive@gmail.com, visit us at qcexclusive.com, or call 704.268.9497 20 • qcexclusive.com • August/September 2014

PUBLISHERS’ NOTE

W

Dig In!

ell, it’s offical, I’m full - very, very full. For the the list goes on and on. To wash all of this down, I’ve sipped last thirty-some-odd days I’ve stuffed my face some of the finest cocktails, sake, and craft beers in the city; with California rolls, spicy tuna rolls, dragon some of the best single malt on the eastern seaboard. But that’s rolls, tiger rolls, nigiri and so much more. I can’t the sacrifice I had to make specifically for the content of this even remember all of the names of every roll I’ve tried. I’ve issue, our annual Food & Drink issue, and that’s the sacrifice I eaten barbecue sandwich after barbecue sandwich; ones with would be willing to make again just for you :) cole slaw on the side and ones with it plopped right on top of After a month of serious gorging I’ve arrived at one conclusion: the pork; ones slathered in my favorite - vinegar Charlotte’s food scene doesn’t get the respect it CLOCKWISE: Sushi and based barebecue sauce - and ones covered in a truly deserves. The chefs here are world class, the nigiri by Yama, Barbecue by QUEEN CITY Q, Pizza by yellow hue of tangy mustard. I’ve eaten every dishes are inventive, the skills and techniques, True Crafted, SANDWICH single side served with every single one of those masterful. My advice to all of our readers: take

BY LITTLE SPOON delicious smoked sandwiches, from salty collard in the hundred plus pages of delicious content greens and crunchy dirty rice to an excessive amount of artery in this issue as quickly as possible, let it help you stir up an clogging but near perfect bacon-wrapped jalapenos. I’ve eaten appetite, and then get out on the town and dig in! my fair share of pizzas: thin crust, doughy crust, deep dish, Have a great summer, and Enjoy! you name it. Slices upon slices covered in arugula, proscuitto, Jon-Paul Grice egg, bacon, chicken, ranch. I’ve tasted a mighty fine cod dish, Brett Barter undercooked duck, liver mousse and waffles, guinea hen, and Publishers 22 • qcexclusive.com • August/September 2014

Aug/Sept 2014 Vol. 3 | No. 5 SUBSCRIBE For A Subscription Get eight issues delivered right to your door for just $19.99/year. Visit QCExclusive.com for more details or contact us through the methods provided below: Subscription By Email QCExclusive@gmail.com Subscription By Phone 704.219.9088 Subscription By Mail Exclusive Media Group PO Box 25968 Charlotte, NC 28229 (please include a check or money order for $19.99 and your address and contact information when subscribing by mail)

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Aug/Sept 2014 Vol. 3 | No. 5 CREDITS PUBLISHERS Brett Barter Jon-Paul Grice SALES Barbara Herd Fern Howerin CONTRIBUTORS Melissa Justice Deven Leigh Ellis Kit Mackie Kasey Murray Gib Sabally PHOTOGRAPHERS Jamey Price Lunahzon Photography Steven Mills 45'!,//

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26 • qcexclusive.com • August/September 2014

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Aug/Sept 2014 Vol. 3 | No. 5 Contact Us FOR EDITORIALS Contact Jon-Paul Grice by phone at 828-773-4922 or by email at QCExclusive@gmail.com.

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Spend some time here.

From retail fashion to gourmet delights, there are over twenty stores and restaurants to keep you outfitted, well-fed and entertained at Metropolitan.

Right on the greenway and just south of uptown, it’s an ideal location.

Meet some friends, stay a while, and see why Metropolitan is one of Charlotte’s favorite destinations. Learn more at MetropolitanCLT.com.

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West Elm | Trader Joe’s | Vivace | Best Buy | Pisces Sushi | Lotus | Dressler’s | Silverfly | Zoës Kitchen Cherry Berry | Metropolitan Cleaners | Tropical Smoothie Café | SuperGreen Solutions | Xtend Barre | Lipp Boutique Marshall’s | Staples | Pizza Fusion | Hickory Tavern | Modern Salon & Spa | New Dominion Bank | Which Wich | La Paz

CONTRIBUTORS

JAMEY PRICE

LAYNE OWENSBY

KIT MACKIE

Jamey Price is an award winning motorsport photojournalist based in Charlotte. His work has been published by Road and Track, Sports Illustrated, ESPN, Southern Living, The Washington Post, and more. View his work at www.jameypricephoto.com.

Layne is a Charlotte based makeup artist specializing in bridal, print, and beauty.

Check out her blog for beauty tips, inspiration, and more. www.BlushCharlotte.com

As a food writer, Kit has an appetite for the written word. Having spent over ten years cooking in the industry, her passion for food and drink is only exceeded by her love for telling stories.

KASEY MURRAY

MELISSA JUSTICE

ANDI PERULLO

A College of Charleston graduate and massage therapist, Kasey loves to paint and travel. She specializes in pet portraits and commissions. View her work at artbykaseymurray.blogspot.com.

A displaced Yankee, Melissa has embraced the south. After teaching for over a decade, she now spends her time sitting on her porch, lazily reading, writing, and drinking ice tea.

Andi is a Chinese Medicine Doctor/ Travel Photojournalist who explores the world. Follow her travels on her blog at MyBeautifulAdventures.com..

30 • qcexclusive.com • August/September 2014

© Deb Russell PhotoGRAPHIC

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EVENTIST THE GOING ONS AROUND CHARLOTTE | AUG/SEPT ‘14

EDITOR’S CHOICE The Potters market invitational | 9/6/14 - The 10th Annual Potters Invitational at the Mint Museum. Exceptional pieces of pottery will be available for purchase from over fifty of the very best North Carolina potters as well as pottery demonstrations and live music. | • www.mintmuseum. org

Tour De Food Uptown 7/26/14 - Tour De Food is set to host another walking food tour. This particular tour explores the many amazing food and drink experiences that uptown has to offer.

• www.tourdefood.net Local Flavors of NoDa 7/26/14 - Explore the many dining destinations of one of Charlotte's foody neighborhoods, North Davidson, home to some of the most creative and inventive cuisine, cocktails, craft beers and more in the city.

• www.feastfoodtours.com

GanttFest!

7/26/14 - The Harvey B. Gantt Center is gearing up for a full day of fun and education for the entire family. It's the 40th installment of Ganttfest, a celebration of art and culture from past, present and future.

• www.ganttcenter.org Brewery Tour Charlotte 7/27/14 - Taste the very best local craft beers, see how a brewery works, meet the brewers and simply learn how Charlotte's growing beer utopia ticks from the inside out.

• www.brewerytourcharlotte.com

Carolina Aerial Dance 7/28/14 – 8/9/14 - One of North Carolina's finest dance companies is educating and performing at the Blumenthal Performing Arts center later this summer. Witness the amazing skill and technique on showcase as high flying dancers entertain the audience with stunning maneuvers.

• www.carolinecalouche.org International Collectibles & Antiques Show 7/31/14 – 8/3/14 - Held at The Metrolina Expo, this year's International Collectibles and Antiques Show will August/September 2014 • @qcexclusive • 33

EVENTIST

AUG/SEPT 2014

EDITOR’S CHOICE

International Champions Cup 8/2/14 - Futbol at its finest. Bank of America Stadium is the perfect back drop for one of the world's greatest sports. Liverpool plays AC Milan as the Cup comes to Charlotte.

• www.internationalchampionscup.com James Taylor 8/3/14 - He's seen fire and he's seen rain, and this summer he's got Carolina on his mind. The incomparable James Taylor comes to Charlotte’s PNC Music Pavilion this summer to play many of his classics.

• www.ticketmaster.com The Golden Dream 8/6/14 - Director Diego Quemada Diez brings his Guatemalan film to the Mint Museum for an evening of dreams. La Jaula Deoro, The Golden Dream, is the story of two immigrants trying to find a home of their own.

• www.mintmuseum.org

Tiki Terranean | 9/6/14 - A Mediterranean feast and tiki throwdown that you won’t want to miss. Hosted by Relish Carolina and QC Exclusive magazine this end of summer celebration will feature a Mediterranean inspired menu with food provided by True Crafted Pizza and fine cocktails prepared by Stefan Huebner, Bob Peters, and Andy Maurer. | • www.relishcarolina.org

display an amazing amount of antiques, toys, furniture, jewelry, and fashion from vendors from all around the region . This wonderful four day event is only five dollars and is a can't miss for the collector.

• www.icashows.com Build Your Own Boat Festival 8/2/14 - Whether you are building your own boat and heading down the rapids or simply cheering on the participants, the third annual Build Your 34 • qcexclusive.com • August/September 2014

Own Boat Festival is sure to entertain.

It will also feature live music and a duathlon and is free to the public.

• www.usnwc.org Amphibious Duathlon 8/2/14 - The second annual Amphibious Duathlon is a unique race that takes place over the course of two days and involves two 5Ks on land and a 2k on the water. While there do not miss the Build Your Own Boat Festival.

• www.usnwc.org

Bars & Bites Southend Tour 8/8/14 - Breweries and brand new restaurants are the main focus of the tour.

The up-and-coming and now bustling South End has plenty of both. Taste the great food and craft beer from some amazing new restaurants and some South End staples.

• www.feastfoodtours.com God Save The Queen City 8/9/14 - The good fellows at Ink Floyd present an amazing lineup at their festival, God Save The Queen City. The fourth installment of the festival will be held at the Chop Shop in NoDa and feature bands including Alonzo, Late Bloomer, Jeff The Brotherhood, Jonny Fritz, The Loudermilks and many others.

• www.chopshopnoda.com

AUG/SEPT 2014

Wild In The Water 8/16/14 - The Charlotte Nature Museum presents Wild in the Water, an educational exhibit that displays underwater animals that live in this great state.

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Old Crow Medicine Show 8/21/14 - The Nashville band comes to Charlotte's Uptown Amphitheatre to play songs from their new album "Remedy" and popular hits like "Wagon Wheel".

• www.livenation.com

Great Gatsby Gala 8/23/14 - National Multiple Sclerosis Society presents the 26th Annual Great Gatsby Gala. Get dressed up for a great cause and party like it’s the glorious 20s.

• www.gatsbygala.org Charlie Murphy 8/28/14 - 8/31/14 - The former star on Chappelle’s Show has now gained popularity for his witty and hilarious comedy show. Charlie Murphy brings his talent to Charlotte’s Comedy Zone the last weekend in August, and if you like to laugh, you should get your tickets as soon as possible as this will likely sell out.

• www.cltcomedyzone.com

Queen City Bike Fest 8/29/14 - 8/31/14 - Charlotte’s premier motorcycle event returns. Come experience the best bike show in the Queen City and experience the charity ride benefiting the USO. Music and other festivities will only add to the fun and excitement of this weekend.

• www.queencitybikefest.com JAZZ AT THE BECHTLER 9/5/14 - The Ziad Jazz Quartet pays tribute to the greats of jazz includ36 • qcexclusive.com • August/September 2014

AUG/SEPT 2014

ing George Shearing, Ahmad Jamal, and Oscar Peterson with songs including Poinciana, Lullaby of Birdland and Night Train.

• www.bechtler.org The Potters MARKET Invitational 9/6/14 - The 10th Annual Potters Market Invitational is being held at the Mint Museum. Not only will there be exceptional pieces of pottery available for purchase from over fifty of the very best North Carolina potters but there will also be pottery demonstrations and live music.

• www.mintmuseum.org

Tiki Terranean 9/6/14 - A Mediterranean feast and tiki throwdown that you won’t want to miss. Hosted by Relish Carolina and QC Exclusive Magazine. This end-of-summer celebration will feature a Mediterranean inspired menu with food provided by True Crafted Pizza and fine cocktails prepared by Stefan Huebner, Bob Peters, and Andy Maurer.

• www.relishcarolina.org

38 • qcexclusive.com • August/September 2014

T H E Q U E E N C I T Y ’ S G U I D E TO L I V I N G B E T T E R

The Potters Market The 10th Annual Mint Museum Potters Market Invitational features fifty outstanding potters selling their beautiful creations.

BY KASEY MURRAY

GOOD LIFE TABLE OF CONTENTS: CULTURE • p.41 | MUSIC • p.44 | ART • p.48

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CULTURE

The 10th Annual Mint Museum Potters Market Invitational features fifty outstanding potters selling their beautiful creations as well as pottery demonstrations and live music.

T

This year marks the 10th annual Mint Museum Potters Market Invitational which takes place Saturday, September 6th at the Mint Museum off of Randolph Road. Fifty potters from North Carolina and surrounding areas will feature their latest works, rich in the Carolina pottery tradition. The Potters Market is presented by the ceramics affiliate of the Mint Museum, the Delhom Service League, which works to promote ceramic arts and education to the Carolinas and beyond. Among the fifty participants is Ben Owen III of Seagrove, North Carolina. A member of one of the most well-known families in North Carolina pottery, Ben is excited to be a part of the event.

“Potters are honored to be invited to showcase their most recent creations among North Carolina’s

42 • qcexclusive.com • August/September 2014

premier clay artists. Shoppers are treatThe $10 admission fee includes access ed to a wide range of clay creations in a to the event, from 10:00 am to 4:00 p.m., focused environment that offers them a as well as free admission to the Mint Muveritable tour of our state’s best potterseum exhibits. Children 12 and under ies in one tent, one day.” are admitted free when accompanied by As an avid patron and collector of North an adult. In addition to all of the visual Carolina pottery, Charlotte’s own Carol stimulation, there will also be folk music, Gorelick has been named an Honorary pottery demonstrations and food. For Chair of the Potters Market Invitational the passionate collectors there are inby The Delhom Service League. Carol dividual sponsorships available. A $100 and her husband, Shelton, have the qualsponsorship will give the patron special ities of any good art collector. They are parking, continental breakfast, and adpassionate and selective mission to the pre-sale at 9:15 a.m. For but not afraid to take risks $150, sponsors can also attend the Meet with lessor known potthe Potters Party the ters. With all of her expe- Pottery by Seagrove, night before on Fririence collecting pottery North Carolina pot- day, September 5th she advises beginning ter Ben Owen III from 6:30-9:00p.m. collectors, The Potters Market “Buy what speaks to you, Invitational online admission begins Aubut always buy the best gust 1st at mintmuseum.org. Admission you can afford. Choose one is also available at the door. good piece rather than a number of lesser pieces.”

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5th & York

Meet Charlotte’s smooth jazz sensations 5th and York

occasionally at Sydney’s Martini and Wine Lounge, and at Vapiano during the weekend. The easiest way to catch up with us is to check our schedule at www.5thandyork.com or download the 5th and York app from the Google store (Sorry iPhone users but we don’t have one for you yet). We also have an email list that you can join on our website that allows us to keep in contact with our friends.

do you think it IS more of a challenge, BECAUSE OF THE DIFFERING BACKGROUNDS AND GENRES REPRESENTED IN THE BAND, to bring different layers and dynamics to your sound?

A few months back, we stopped in to the lounge in The Ritz Carlton downtown on a grab some Friday night cocktails after a long work week. They had a live contemporary jazz quartet playing that night that goes by the name of 5th & York. We sat down to take a listen while enjoying our drinks and what we heard was nothing short of incredible!

Completely captivated by the arrangements and sheer talent that we were witnessing, one drink turned into 4 and we ended up staying for their entire set. Intoxicated by the cooling vibe of their sound (and maybe the cocktails) we were satisfied but wanted to know more. We decided to reach out to saxman and centerpiece of the band, Derwin Friday to hear about their evolution and journey. 5th & York is on a mission to re-brand smooth jazz into something besides the elevator music that most people associate it with and appeal to a wider demographic. This is their story.

How did the current members of 5th & York come together​?

Man, that’s a long story. For brevity lets just say it was a fortunate series of events that brought us all together. This is really the second naissance of 5th and York which is one of the reasons the first album was entitled “Nascentum.” I knew Tra from my first college smooth jazz ensemble. I met Tate at church and went on the road with him when we worked together on another project.

Derric Friday is my first cousin (not my brother as many people think). Gea was the cat we all wanted on keys when it was time to choose a new board player.

Jay was just the right guy at the right time when we needed a drummer. Mike 44 • qcexclusive.com • August/September 2014

Baker, our latest edition, was just a willing participant in the chaos and we are lucky to have him! The circumstances in which everyone came into 5th and York are very different but somehow connected. From the outside looking in, some would call it coincidence. I like to think of it as providence.

WE KNOW YOU ARe THE house band AT the lounge at the Ritz Carlton Charlotte, BUT WHERE are some other venues, shows, OR festivals that people can go to IN ORDER TO hear you play?

A lot of the things we do in town happen to be private functions. We do play

We don’t always agree, but everyone has had to learn how to find some common ground. When you have seven very talented, very creative, and very different cats working in tandem it can be a challenge. However, when it works it’s amazing. We can spend four hours working on the same tune or even the same piece of a tune but the end result is greater than the sum of its parts. We often have moments when we finish and look at each other and say ”did that just happen.” Then we do it a few more times just to hear it again. It can be quite magical.

Do you ALSO write and perform original songs?

We Do! We are now on our second album so we have quite a few originals. Covering other people’s music is fun and it’s what helps get the audience involved in a show but playing the stuff we write together is the most amazing part of being on stage. That’s what separates a band from an artist. Being able to announce to the crowd that this next piece is an original is one of my favorite moments at any show. It can be intimidating because you suddenly become vulnerable to the scrutiny of the listener. At the same time, it’s amazingly liberating.

MUSIC

Your debut album, Nascentum, came out in 2011. How would you describe the vibe on that album and is it ALL original songs, covers, or a combination of both?

“Nascentum” is all originals. It was a defining moment for everyone involved because we all knew it was the beginning of something. It was our introduction to the world. to the industry, so naturally there where some mistakes made and some things we had to learn along the way. However, in the end the album came out great.

Funky bass lines, great guitar riffs, some beautiful writing, and a lot of heart and soul went into the project.

That’s what makes us so proud.

We have it all!

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You recently released your ]XZ`Xcj s Z_\d`ZXc g\\cj s eX`cj s _X`iZlkj s _X`iZfcfi sophomore album, ‘All In”. cXj\i _X`i i\dfmXc s `$c`gf s dXjjX^\ s ]`cc\i s k\\k_ n_`k\e`e^ How has 5th & York evolved since the first album and how does it differ from Nascentum?

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It was a completely different approach to how we wrote and recorded our first album. This go around we were blessed enough to be able to go into a professional studio and stretch our legs a bit. I feel like this one is more mature and shows the time we have put into honing our craft as individuals and as a band. Listening to “ALL IN” you can hear a band that is much closer to finding its own voice. It feels more like we had something to say as opposed to just trying to introduce ourselves to listeners. You can also find this CD pretty much anywhere online, as well as CD Baby. We also have our own dedicated Pandora Station called 5th and York radio where you can listen to the album.

What are some of your ultimate goals as a band? being

August/September 2014 • @qcexclusive • 45

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that contemporary jazz isn’t typically seen as “mainstream” on a commercial level, what are some of the challenges you face in an effort to achieve those goals?

Your right. C-Jazz is only 3 percent of the national market and most don’t hit it rich doing it. It’s something you do because you love it and that’s what it boils down to…love. If you don’t love the music, or anything you do for that matter, than why do it. We are blessed to be able to say that this year we accomplished one of our primary goals.

We released a national single that has been getting airplay in the majority of the smooth jazz markets. Our cover of the David Sanborn classic “Maputo” was met with rave reviews and continues to get great airplay and response.

However, the smooth jazz market is a small pond with a lot of big fish so our goal is to increase the size of the pond by appealing to a wider demographic by rebranding smooth jazz as something besides the elevator music that most people associate it with.

You have opened for some legendary bands like Earth Wind and Fire, Frankie Beverly and Maize, Anthony Hamilton, and the late Gerald Levert to name a few. did you ever imagine that you would get a chance to work alongside such accomplished artists and HOW HAVE THOSE experienceS BEEN? Every time we get to play with legendary artists we are excited. Just this year we had the opportunity to open up for Legendary Jazz and World music great “Hiroshima”. We recently had the chance to open up for Brian Culbertson who I have loved for years! I have to say that most have been more than gracious in sharing knowledge and advice. It’s humbling, yet validat46 • qcexclusive.com • August/September 2014

MUSIC

ing, to have these people you have looked up to for so long acknowledge your talent!

DoES 5th AND YORK have any other major artists that you will be playing with or opening for in the near future?

WHAT PROJECTS are YOU working on RIGHT NOW that you are really excited about?

The most exciting stuff for us is not always the big stages or the big names we get to work with. It’s the charity events that we get to work with that really excite us. We have long standing partnerships with the Red Pump Project, a charity that empowers and educates the community about HIV/ Aids. We also work with “A Better World Foundation” that feeds, tutors, mentors and invests in at-risk youth.

We are very proud of our own project “Jazz for a Cure” that benefits cancer research. Charity outlets that we spend time with keep us grounded as human beings. As musicians it motivates us to reach for higher platforms so we can assist these worthy causes.

Aside from the Ritz lounge, where are some other CHARLOTTE AREA venues jazz lovers CAN VISIT to get their fix?

Right now there is Sydney’s Martini and Wine Bar in Uptown, Sullivan’s hosts jazz on the weekends, and Vapiano hosts Jazz Monthly. There are also some well known international artists that come through Charlotte on a regular basis thanks to some great promoters that have relocated to Charlotte. The Charlotte Jazz Orchestra puts on a show at Club Tempo once a month as well which I think is awesome. I hope that everyone will support their efforts.

It seems that while there used to be a HANDFUL OF venues in

Charlotte that featured jazz acts, nowadays they are few and far between. Why do you think that CHARLOTTE, A CITY WITH SO MANY JAZZ ENTHUSIASTS, HAS ONLY A FEW PLACES WHERE ONE CAN ENJOY JAZZ? It comes down to economics. It’s as simple as that. If a venue can draw more people and make more money by paying a DJ to spin records then why wouldn’t they? When the majority of people say that they would love to hear more jazz but then don’t support Jazz related events when presented with the opportunity, the venue owner has no other option but to reduce his overhead and increase his or her revenue by skipping the live music and hiring a DJ. When it comes to the entertainment choices that promoters and venue owners bring to any city, the public votes with their dollars. Charlotte has a great opportunity to be a major live music hub. The supply is here, we just have to work on the demand part.

For more information or to listen to 5th and York visit them online at www.5thandyork.com

August/September 2014 • @qcexclusive • 47

e

GOOD LIFE

Th

Lorray’s

ART

Allegory Martique Lorray craves chaos in her work and pushes her concepts to the brink to create beautiful allegorial paintings.

by Melissa Justice | photo by John Vogler

A

Miami native, Martique Lorray harbors "a great curiosity for the human drama," especially that of Charlotteans. Inspired by Charlotte's history and burgeoning status as a melting pot of sorts, Lorray has commissioned a permanent installation, the "Migration Milepost," topped with a weathervane, at Windsor Park Elementary directly influenced by the distinct number of family origins at the school.

48 • qcexclusive.com • August/September 2014

A self-taught artist who also gives a nod to the direction her colleagues have provided, Lorray craves chaos in her work. She strives to reach a place where she can "push concepts further, [with] less structure" and explore questions that press her, such as the concept of "home," and why humans develop deep attachments to certain places.

Lorray finds the current Charlotte scene inspiring and exciting. "I feel the residents have a strong desire

to be affected by art and to interact with unique artistic elements within their daily lives," she says. She is also encouraged by what she finds to be immense support, encouragement and enthusiasm on behalf of the city and Arts and Science Council of Charlotte.

Lorray has been in the art world since 1997 and described her art as "surreal, allegorical, earthy and haunting," but consistently finds new life for her pieces by exploring the human condition. Email Martique at Martique@centaurarts.com

“

I feel the residents have a strong desire to be affected by art and to interact with unique artistic elements within their daily lives.

Put on your super cape… it’s time for an adventure!

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August/September 2014 • @qcexclusive • 49

T H E Q U E E N C I T Y ’ S G U I D E TO F O O D & D R I N K

Summer Fever

Cocktail savant Andy Maurer, of Soul Gastrolounge, shakes up what is sure to be one of the hottest drinks of summer, the Pisco Fever.

SUPPER CLUB TABLE OF CONTENTS: COCKTAIL • p.51 | RESTAURANT • p.54 | CHEFS • p.58 | RECIPES • p.62 | ARTISANAL • p.64

SUPPER CLUB

A

After a severe back injury, Andy Maurer thought that his BARTENDING DAYS at plaza midwood’S POPUALAR soul gastrolounge were numbered. After months and months of downtime recovering and a whole lot of time contemplating his next move, Andy came to the conclusion that he couldn’t give up on his dream, that he had a lot left to give to Charlotte’s growing mixology scene. Back with a vengeance, Andy has honed his skills, fine-tuned his palate, and expanded his arsenal of spirits in an effort to deliver the perfect cocktail to each and every one of his guests. Andy was kind enough to share one of his perfect cocktail recipes with our readers and we strongly recommend you give it a try. Be on the lookout next issue for the full story on the city’s ever-evolving mixology scene and its steward, Andy Maurer.

52 • qcexclusive.com • August/September 2014

COCKTAILS

PISCO

FEVER

The perfect summer drink, Andy Maurer’s creation, the Pisco Fever, features a refreshing taste, sophisticated texture, and colorful presentation.

INGREDIENTS

METHOD

• 2 oz Pisco • 1 egg white • 1/2 oz sugar cane syrup • 2-3 fresh peach slices • 2-3 fresh blackberries • 3 dots aromatic bitters

Vigorously shake all ingredients with ice, double strain into chilled old fashioned glass and garnish with three dashes of bitters, peach and blackberry

SUPPER CLUB

Southern Summit

RESTAURANT

On the top of Mt. Kilimanjaro, Deedee Mills realized she could do anything she put her mind to, including pursuing her dream of opening her own restaurant.

by Melissa Justice

A

After having worked 17 years in the Carolina Panthers’ Communication Department, Deedee Mills left and started the Behailu Academy, a non-profit 501(c)(3) that offers middle and highschoolers the opportunity to “find their voice through the arts and community service” at no cost. Strongly holding to the belief that community aids in the development of children, Behailu Academy serves about 45 students after-school and challenges them to step outside the box to work creatively, while receiving quality instruction in the arts. This willingness to take risks is also a huge part Deedee Mills stands of Mills’ life. proudly in her new On October 18, 2013, Mills sat with her friend Nicole, and others in a Dilworth restaurant, tent on the side of Mt. Kilimanjaro in Tanzania, Africa. “Freezing, tired, The Summit Room. and anxious,” they were preparing to journey up to the summit, the “top of Africa.” “Nicole asked me to climb Kilimanjaro with her for her 40th birthday.

After I double checked I couldn’t change her mind to Vegas, I said okay.” Having been inspired by the fact that her son was born in Ethiopia, and by the soft spot Mills has for Africa, she stepped out of her comfort zone and did the eight day climb, but not before thinking, “If I get off this mountain, you won’t ever see my face on Crowder’s Mountain!

I was one and done.”

54 • qcexclusive.com • August/September 2014

RESTAURANT BAR ROOFTOP Located at 222 South Caldwell Street High Atop Skye Condominiums

OPEN DAILY FOR DINNER | PRIVATE DINING ROOM 980.237.6718 | www.fahrenheitcharlotte.com

SUPPER CLUB Having achieved her goal, Mills came home from Tanzania with an attitude devoid of defeatism. “After reaching the summit, I was overwhelmed with pride, exhilaration, and exhaustion...I could hardly breathe as it was, and my crying was making it ten times worse, so I had to get it together to enjoy the moment.” For Mills, achieving the summit was life altering; it gave her the strength to carry on with her plan to open a restaurant. The day after arriving home, Mills had a meeting at “1531 East Boulevard and The Summit Room was born.”

Mills, a native Carolinian, grew up in Williamston, NC. Because of her roots, The Summit features Southern inspired dishes. With only a year under her belt as owner and operator of the Mayobird food truck, Mills admits “I was a restaurant virgin.” She stresses “impeccable customer service and fresh, delicious food and drinks,” at The Summit Room.

The setting is homey, and not the least bit “trendy.” Using re-purposed wood from the Darden House (originally built in the 1850s) for the table legs, wood from an old tobacco barn for the table tops, a fireplace mantel and tin from a packhouse in Farm Life Township, dismantled by Mills’ Dad, and John Deere green boards “sprinkled” throughoutthanks to the Courtney family.

Dilworth is a family neighborhood and Mills “wants people to feel as comfortable bringing the kids with them as they would celebrating a one-on-one occasion.” Plus she has a six year old who begs for mussels and brussels sprouts, so children are always welcome. Housed

56 • qcexclusive.com • August/September 2014

RESTAURANT

on East Boulevard, The Summit Room the Bertie County Peanuts either. Aside ably contributes to the area “establishfrom the food, there are specialty drinks ing something in the neighborhood that all named after the seven summits, you can’t find anywhere else.” Excited something Mills didn’t know existed to have Brent Martin as executive chef, until climbing Kilimanjaro. Created the cuisine is innovative and with these locations in mind, be southern with an “edge.” Martin Clockwise: Stuffed prepared to have “fun seasonal cod, chicken liver is “young, talented, and a Buffalo mousse and waffles, cocktails plus a diverse wine seguy [who] makes the best grits,” strawberry lemon- lection and locally brewed beer. ade cocktail. Left: says Mills.

Mills has embarked on a new Chef Brent Martin The menu changes with the putting the finishing venture but will never forget touches on his season since they use locally popular cod dish. the children. A percentage of produced ingredients.

Mills sales from the Mayobird and considers the BBQ shrimp, the trout, The Summit Room are allocated to Beand the pork belly as “standout” dishes, hailu Academy. but also suggests trying the kale salad.

For more information or to view their If you sit at the bar, never go without menu visit www.thesummitrm.com.

SUPPER CLUB

CHEFS

Charlotte’s

Top Chefs These chefs push the limits. They have perfected both classic and unconventional techniques. They have embraced new, unusual, and local ingredients. They are the engine of our city’s enterprising epicurean movement.

Chris Coleman The Asbury At the McNinch House, Coleman honed his skills and built quite the reputation.

Then the opportunity of a lifetime was afforded to the promising young chef.

Uptown’s Dunhill Hotel approached Coleman, inquiring about a new restaurant concept. The Asbury opened in early 2014 with Coleman at the helm.

The space once occupied by Harvest Moon Grille is now chic and sophisticated, yet southern. The aesthetic of the restaurant is a perfect backdrop for Coleman’s complex, modern southern menu. Here you can find perfectly executed dishes like Guinea hen and waffles, Hoppin’ John, Carolina Heritage Pig Pickin’, and Berbere grilled lamb chops. Coleman’s emphasis on sound techniques, local product, and creative ingredients make for a near perfect dining experience.

• theasbury.com Paul Verica Heritage Food and Drink The accolades and awards for this Waxhaw restaurant are piling up but don’t expect Chef Paul Verica to rest on his laurels. Heritage Food and Drink is 58 • qcexclusive.com • August/September 2014

“Cooking is like love. It should be entered into with abandon or not at all.””

- H ar r iet Van H or n e

Verica’s dream come true - his legacy the envelope and combines modern hence the hours upon hours he puts in techniques with classic culinary precieach week striving to perfect his estabsion. Verica changes the menu daily lishment. And the hardwork in order to put out the best is paying off. The restaurant product he possibly can while Clockwise: Michael Bowling of is packed to the brim most also taking advantage of the Hot Box, Chris Colenights with guests excited to fresh, diverse local produce, man of The Asbury, Brendan Treyball of experience Heritage’s invenmeats, and poultry available True Crafted Pizza, tive and original menu. Verica in our region.

Kyle Rhodes of Nan & Byron’s abides with a style that pushes • heritagefoodanddrink.com

SUPPER CLUB Michael Bowling Hot Box Food Truck Chef Michael Bowling is a fighter, through and through. He was forced to close his first restaurant to fight kidney disease - he went through major surgery including a kidney and pancreas transplant. Those health complications did not stop him from pursuing his dream.

After his recovery, Bowling went right back to work improving his skills and techniques. His hard work has paid off with Hot Box, his food truck, where he serves up some of the finest street food in the city including tasty ramen, very popular quesadillas, and his delightful pork belly slider.

• hotboxstfood.com Tim Groody Fork!

When Tim Groody opened Fork! in Cornelius he was welcomed with open arms. Known as the spearhead of the farm-to-table movement, Groody has had relationships with the area’s best farmers for nearly two decades. This guarantees that he can offer guests the best local ingredients. However, what Groody does with these local ingredients is what makes him and his Fork! special. With experience garnered from the world’s best including Jean Georges Vongerichten and Daniel Boulud, Groody, executes tasty small plates to complex entrees with ease.

• forkrestaurantcornelius.com Larry Schreiber Stagioni

Larry Schreiber, exectuve chef at Stagioni, prepares some of the finest Italian cuisine in the city. With an emphasis on high quality products and a special attention-to-detail, Larry Schreiber separates himself from the competition. His spirit infuses with his cooking and that makes all the difference in the world.

• stagioniclt.com 60 • qcexclusive.com • August/September 2014

“One cannot think well, love well, sleep well, if one has not dined well.””

Left: Paul Verica of Heritage Food & Drink Right: Larry Schreiber of Stagioni

CHEFS

- VIRGINIA W OOLF

Ben Philpott Block and Grinder Ben Philpott has revolutionized the Providence Road eatery, Block And Grinder, with his creative twists on dishes like his braised short rib or Heritage Farms pork chop. As a restaurant and butcher shop that specializes in everything beef, Philpott’s ability to cook the perfect steak, from a New York Strip to a Filet, makes him invaluable. His imaginitive style of cooking is on display with Block And Grinder’s many delectable small plates from his inventive lamb lollypops and roasted bone marrow to the beef tartare and carpaccio.

• blockandgrinder.com KYLE RHODES NAN & BYRON’S

Having worked under Bruce Moffett at Barrington’s and Jamie Lynch at 5Church, Kyle Rhodes, the new executive chef at Nan & Byron’s has a culinary pedigree that is second-to-none. He brings an innovative and prolific style to the kitchen.

Along with the amazing cuisine already present at the South End hot spot in-

cluding the Delmonico, the Crispy Beet Burger, and applewood smoked bacon and white truffle oil Deviled Eggs, expect some new and exciting dishes from Rhodes in the near future.

• nanandbyrons.com Brendan Treyball True Crafted Pizza

Brendan Treyball’s family owned multiple four star restaurants in competitive New York state and because of that, Treyball has been around the restaurant industry since he was a kid. He brings an enormous amount of experience and skill to True Crafted Pizza. He meshes intricate ingredients and flavors to deliver a perfect pizza. Just try the BLT, Proscuitto di Parma, or the Bacon & Egg pizza and you will agree. But his skills don’t stop at perfectly grilled pizza. Treyball executes rich dishes like house-made meatballs and meatball parmigiana with ease. Although he prepares traditionally heavy Italian dishes, Treyball’s meals don’t weigh you down. Instead they are much lighter and much healthier yet still fill you up with deliciousness.

• truepizza.com

FIND OUR PRODUCTS AT THE FOLLOWING LOCATIONS

OLIVER’S Wadesboro, NC

If you’re interested in stocking your restaurant with the freshest locally grown, meticulously raised fish, vegetables and herbs, please call us at 1-855-858-LUCK (5825).

luckyclaysfresh.com

SUPPER CLUB

RECIPE

incorporated. Add butter, xanthum gum and salt to taste and blend until all ingredients are incorporated. Place sauce in pre warmed ceramic cylindrical dish. Put aside. This can be made up to an hour before serving dish.

Parisian Style Gnocchi

• 4 Russet Potatoes • 1 cup of Flour • 1 tablespoon Salt • 1 teaspoon of Baking Powder • 1 egg

Georges’ Lobster & Leeks Georges Brasserie Executive Chef Andrew Dodd shares his popular recipe with our readers. We give you the sensational Butter Poached Lobster and Braised Leeks with Parisian Style Gnocchi and Black Garlic Beurre Blanc Butter Poached Lobster Poach Lobsters in boiling Court Bouillon for six minutes and place directly into an ice bath to chill. Let lobsters chill for 15 minutes then remove all lobster meat from lobsters (lobster meat should be partially under cooked) and chop into small 1” pieces. Refrigerate for later use.

Court Bouillon

• 6 quarts of vegetable stock • 2 Lemons (squeezed, placed in water) • 2 Limes (squeezed, placed in water) • 1 Orange (squeezed,placed in water) • ½ cup of Sugar • ½ cup of Salt • ½ cup of Old Bay • 2 Bay leaves

Bring to boil in large stock pot.

Braised Leeks

Remove root and green upper from 3 large leeks and discard. Chop white section of leeks into ¼” pieces. Wash thoroughly to remove all dirt and sand. Once Braising Liquid has reached a simmer 62 • qcexclusive.com • August/September 2014

place leeks in liquid and simmer for 20 minutes. Drain of all liquid and refrigerate for later use.

Braising Liquid

• 2 cups of Vegetable Stock • 1 cup of Butter • Sprig of Thyme

Black Garlic Beurre Blanc • 1 cup of White Wine • 2 tablespoons of Lemon Juice • Bay leaf • ¼ cup of Chopped Shallots • 2 sprigs of thyme • 2 ½ cups of Heavy Cream • 1 pound of Butter • 2 cloves of Black Garlic (skin removed)

Reduce white wine, lemon juice in 3qt. saucepan along with bay leaf, shallots and thyme. Reduce on medium low heat until 3 tablespoons of liquid remain. Add heavy cream and reduce on low heat stirring often and monitoring so cream doesn’t boil over. Strain cream liquid into Vitamix add black garlic and blend at medium speed until black garlic is fully

Roast 4 russet potatoes in 400 degree oven for one hour. Chill for one hour then remove all meat from potatoes and run meat through food mill. Place processed potato in six qt. sauce pan. Add flour, salt and baking powder. Turn sauce pan on medium low heat and stir constantly with wooden spoon making sure bottom doesn’t burn for three minutes. Remove from heat and set aside to cool for 10 minutes. Stir in egg and completely incorporate. Place mixture in piping bag. Bring heavily salted 10 qt. stock pot full of water to a boil. Cut tip of pastry bag with a paring knife. With this same knife while squeezing pastry bag slowly use downward motion with knife to cut ½” long sections in to boiling water. Boil gnocchi for 2 minutes then remove from boiling water and place directly in ice bath to cool for 15 minutes.

Once cooled remove from water and drain completely. Toss with oil and place on pan in refrigerator for later use.

To Assemble

Heat non-stick skillet on medium heat with one tablespoon of clarified butter or oil. Put Parisian Style Gnocchi in pan to brown, slightly stirring often. Simultaneously on medium heat in a medium sauté pan heat Braised Leeks and Butter Poached Lobster with ¼ cup of vegetable stock and 2 tablespoons of butter. Once Parisian Style Gnocchi is crispy drain excess oil and place in bowl. Once leeks and lobster are heated through drain thoroughly and place in bowl with gnocchi.

Toss together and place on plate or bowl over a bed of Black Garlic Beurre Blanc.

Garnish with fresh herbs and serve.

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August/September 2014 • @qcexclusive • 63

SUPPER CLUB

ARTISANAL

Farmer’s Freshest Four local farmers markets to visit this summer for the freshest produce, the highest quality locally raised meats and poultry, widest variety of plants for your garden, and much more.

Charlotte Regional Market Owned by the North Carolina Department of Agriculture and Consumer Services, the Charlotte Regional Farmers Market located at 1801 Yorkmont Road operates year round and offers visitors a wide variety of locally grown produce, locally raised meats and poultry, artisanal cheeses, jams and jellies, and much more. On Saturdays the Craft Barn opens its doors. There you can find all kinds of handmade goods from wood furniture to jewelry.

Davidson Farmers Market

Located next to Town Hall in downtown Davidson, NC the Davidson Farmers Market consists of over forty local producers. Guests can find virtually anything they need for their next meal from farm raised turkey to the freshest strawberries in the area. Striving to get people involved and

64 • qcexclusive.com • August/September 2014

educate, the market offers an assortment of programs including the Growing Kids Club, Master Gardener, and Master Composter.

WHAT VEGGIES ARE IN SEASON?

Matthews Farmers Market

Considered by some of the best chefs in Charlotte as the premier farmers market in the area, Matthews Farmers Market, located on Trade Street, is the largest producers-only market in the Queen City. The biggest names in the local farm-to-fork movement make appearances here every Saturday from 8am to 12pm including Tega Hills Farm, New Town Farms, Grateful Growers, and Bosky Acres. The quality of the food for sale is second-to-none, the knowledge of the vendors is unmatched, and the overall experience is outstanding.

EGGPLANT

CUCUMBERS

Atherton Mill and Market

Nestled in historic South End and just down the street from bustling uptown, Atherton Mill offers a wide variety of products to its guests. Find everything from the freshest vegetables grown right here in Mecklenburg County to arts and crafts made by the finest artisans in the city. The market is open five days a week and has over twenty-five local and regional vendors on display including the popular likes of Beverly’s Gourmet Foods, Chef Alyssa’s Kitchen, Pickleville, Windy Hill Farm, and Exceptional Terrariums.

TOMATOES

SNAP BEANS

August/September 2014 • @qcexclusive • 65

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TH E QU E E N C I TY ’ S GU I D E TO TH E HOM E

HOME&DESIGN U PS C A L E Dickey Choate of Upscale Urban Design discusses this stylish, luxurious, and efficient kitchen, her twenty-four years of interior design experience, philosophy, tips, and much more.

Photos by Ben Livengood

HOME & DESIGN TABLE OF CONTENTS: DESIGN • p.67 | LANDSCAPE • p.74 | GRILLS • p.76

HOME&DESIGN

DESIGN Q & A

Dickey Choate of Upscale Urban Design discusses this stylish, luxurious, and efficient kitchen, her twenty-four years of interior design experience, philosophy, tips, and much more.

Who are the principals of Upscale Urban Design and where are you from?

I am the Principal Owner and am a native Charlottean. I have wonderful Design Associates I bring in depending upon the scale of the project. Presently I have Tiffany Stern on board. She is a California native and brings her L.A. vibe which fits with the philosophy of Upscale Urban Design.

Have you always been an Interior Designer?

No. I spent my younger years working as an Executive Assistant/Bookkeeper.

I worked for a High End Builder (who was building $1,000,000 homes in 1972), a Retail Store Designer and a Commercial Real Estate Developer. It seemed I was continually surrounded by matters of Interior Design and was asked frequently for my opinion so it sparked my interest in becoming proficient in the field.

Where did you STUDY OR learn your craft?

I actually found a wonderful program right here in Charlotte through Central Piedmont Community College. So many years ago, it was the only accredited program in town. As I was interested in studying that singular field, and not spending years taking general classes, it was the perfect fit. It is an intense two year program focused on skills you can put right into practice.

How did you decide to start Upscale Urban and how long have you been in business?

Since 1990, I had primarily focused on Commercial Design working for an 68 • qcexclusive.com • August/September 2014

office furniture dealer. I formed my independent company, Design Consultants Group, Inc, in 1994. In 2006 I met a wonderful young Designer, Kara Bingham, who shared my love of modern design. We recognized that Charlotte was changing and trending towards more upscale nontraditional influences. We joined forces, founded Upscale Urban Design and began focusing on attracting the less traditional client. In 2008 we designed and furnished the interiors for Royal Court Condos, a modern 13 story $50,000,000 building off Morehead St. Shortly thereafter, Kara moved to another city and I continued building the brand of Upscale Urban Design.

What are all OF THE services offered by your company?

We are very broad in that we provide everything from flooring to lighting and all accoutrements in-between. We even custom build our own casegoods (wood furniture) and upholstery now.

We felt captured by time and price restraints of the major manufacturers and established relationships with fine craftsmen in the foothills of North Carolina. It’s simple to create high quality wood furnishings and upholstery based on a mere picture out of a magazine, or sketch an idea from the client’s imagina-

tion. We were also finding every project has at least one unique space limitation, and we can now build any casegood or upholstery piece to suit. We can turn our client’s dreams into reality. Because we can provide everything you might find in a furniture store, our slogan has become “A Store Without Doors”.

What is your major philosophy with custom kitchen design or interior design in general?

We believe in providing space plan efficiency and unique decorative details.

We interview the client to uncover their lifestyle needs, i.e., are they into gourmet cooking, entertaining, do they have special collections they want to display, or simply want space to dine at the work island, etc. If there are extensive reconfiguration requirements, as there were in this project, it’s a good idea to bring in a Certified Kitchen Designer. In this instance the builder, Bob Hogan, hired Keri Henley, CKD,CBD. She was fabulous to work with and created a wonderful space plan and selected all the appropriate high-end appliances this celebrity client desired. I worked with Keri on selecting all the finishes (Cabinetry finish, “leathered” granite counter tops, Range Hood, Plumbing fixtures and lighting).

HOME&DESIGN

DESIGN Q & A

What were the homeowner’s overall goals for the aesthetic and functionality of the kitchen? What didn’t they like about their kitchen before the renovation?

The home is a twenty year old Frank Lloyd Wright style home. Typical of the Craftsman style, the home is appointed with an abundance of rich cherry wood floors, ceiling and window/wall trim.

The former kitchen was all cherry as well but created a dated and dark environment. The “U” shaped kitchen contained a peninsula with overhead cabinetry which blocked the incredible lakeside view. Keri came up with a wonderful open floor plan by eliminating the peninsula and creating a stunning 8’ center island. This allows for plenty of surface area for serving and entertaining as well as extra storage beneath and counter height dining above.

When discussing the cabinetry finishes, I discussed with the homeowners that I could not take them in any wood tone direction as there was already a saturation of cherry wood tones. We went with a gorgeous Antique White finish with cocoa glaze. This offered a fresh and elegant option and using a glaze, melded the warm cherry finishes already present in the home. Coupled with Sienna beige “leathered” granite countertops, it totally lifted the light in the room creating a sophisticated modern look. The striking Hammered Copper Vent Hood, Bronze tone Chandelier and Bronze Tiger Eye glass backsplash tied together all the warm Cherry finishes. And mixing our meal finishes brought us totally on point with current design trends. Additionally the Copper Hood with Stainless Steel accent trim coordinated the stainless steel appliances and Richelieu cabinet hardware. The Bronze tones coordinated with cherry tones, creating depth, texture and interest rather than keeping the finishes all the same and one dimensional.

70 • qcexclusive.com • August/September 2014

Keri Henley, CKD, CBD [left] and dickey choate, owner of upscale urban design [right]

Where did the inspiration for this kitchen come from?

Once clients determined they wanted to gut the kitchen, the Antique White finish drove all other decisions. White kitchens never go out of vogue and the clients wish to remain in this home for a lifetime and asked for selections that would stand the test of time.

What ALL did this PARTICULAR renovation entail?

Removing all old cherry cabinets, countertops, and appliances. Eliminating the “U” shape and going to an “L” with a center island, totally opened up the kitchen to the dining room,expanding the entire room to the gorgeous lakeside view.

We removed all the electrical outlets from the backsplash and used undercounter lighting. This streamlined the visual effect of the stunning copper/ glass backsplash.

What are some of the BEST features of this kitchen?

The Sub Zero Pro 48 glass door refrigerator is magnificient. Also the high-end hammered copper Vent-a-Hood lends

a high degree of fashion to this luxury lake kitchen.

what words would you use to describe this kitchen AFTER THE RENOVATION WAS COMPLETE? Stylish, Luxurious and Efficient.

What tips would you give to our readers when considering a custom kitchen design or renovation?

If it’s a complicated reconfiguration I consult with someone like Keri Henley, a Certified Kitchen Designer. Typically, I am leading the design direction in the scope of work and bring in those professionals who focus on specific disciplines. That way you can be assured you are working to code and your selections are on trend.

What is your major philosophy with a renovation job in general?

Our philosophy is to always show the client new and exciting products. We stay on top of it through our market visits, trade periodicals and design forums.

We design, you enjoy.

All the luxury brands, close to home.

goodshomefurnishings.com

11735 Carolina Place Parkway, Pineville NC 704.910.4045

Mon - Sat 10 am - 7 pm Sun 12 - 5 pm

August/September 2014 • @qcexclusive • 71

HOME&DESIGN It is so exciting to offer clients new and unique things, something they haven’t seen in local retail stores.

What Is your process with clients when it comes to doing a renovation?

Interviewing the clients for wants and needs, then setting up showroom tours for product selections, offering drawings and samples for appoval. Once that is firmed up, I line up the right licensed professionals to carry out the work.

Would you say that Upscale Urban Design has a distinctive style and if so how would you describe it?

We offer a style that appeals to the well traveled, educated, informed buyer. Our clients typically come from New York, California, Florida or Chicago and are

DESIGN Q & A

in tune with upscale furnishings often found in larger markets. They appreciate high-end style and non-traditional fabrics and furnishings. We have worked on projects from New York to San Diego and appeal to the client who prefers clean lines and smart, modern textiles.

What separates you from your competitors?

We are not the typical southern design firm. If clients want something different then we are a good fit. We understand our discriminating clientele loves high quality and unique products, which does not always translate into high dollar. We offer a broad range of products from all over the country, not limiting our selections to just local markets and suppliers. For example, the stunning 42” dining room chandelier is from an A+ manufacturer with showrooms in Los Angeles, NYC, London & Dubai. This

fixture was custom made to order comprised of approximately 150 clear hand cut jewels. The hand knotted rug is by Stark Carpets and is an Oushak, known by its 14th Century Turkish roots and admired for its silky texture and extremely subtle designs. The furniture is

by Swaim, recognized as one of the finest makers of quality contemporary and transitional furnishings.

HOW DID YOU achieve this?

Continuing research, education, networking and a strong desire for all things tasteful. My motto is “Nothing ugly in your home, not even your dish towels”.

A SPECIAL THANK YOU TO dickey choate, owner of upscale urban design, FOR TAKING THE TIME TO SHARE YOUR DESIGN EXPERIENCE AND KNOWLEDGE WITH US. IF YOU NEED A TALENTED INTERIOR DESIGNER FOR YOUR HOME CONTACT DICKEY AT (704) 564-7479 OR ONLINE AT www.UpscaleUrbanDesign.com.

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HOME&DESIGN

OUTDOOR LIVING

e Th

Great Outdoors

With these eight tips you can take advantage of Charlotte’s perfect summer nights by dining and entertaining outdoors.

Photos by Gordon Swanson

DECORATE WITH THEMES Differentiate your outdoor party from all the rest by adding a theme to your event. Whether you have an ocean or mountain theme, holiday theme, or color theme, adding this extra dimension to your entertainment event will make all the difference.

GET YOUR LIGHTING RIGHT

Set the ambiance with the perfect lighting. Vintage string lights add a unique effect to your patio or deck. Want dim natural light, then candles are just for you. If you want a dramatic look, hanging paper lanterns adds extra flare.

HAVE A FIRE

Everyone is enamored by fire. It gives off beautiful light, adds warmth to a 74 • qcexclusive.com • August/September 2014

cool night, keeps the bugs away, offers a great setting to talk and share stories, and is mesmerizing. Simply put, outdoor entertaining isn’t the same when there is no fire.

OUTDOOR BAR CARTS

Welcome your guests and let them know your dinner party is a place where they can unwind. Nothing says unwind like a cast iron or wooden outdoor bar cart full of spirits with everything your guests need to make the perfect cocktail.

COMFORTABLE SEATING

This tip may seem like a very obvious one but most people, when they select outdoor furniture, take aesthetic and durability into account but often over-

look comfort. However, making your guests feel comfortable is the most important part of outdoor entertaining.

You are no longer limited to wicker or metal chairs that lack comfort. Outdoor chaises, ottomons, wraparounds, and lots and lots of pillows can improve your guest’s overall experience.

KEEP THE BUGS AWAY

Don’t forget the citronella and incense and always have spray on hand and accessible for your guests. The last thing you want is your dinner party ruined by a handful of annoying mosquitoes.

SEPARATE YOUR SPACES

Break your outdoor patio up into separate sections like an area featuring hors d’oeuvres, an area for a hand washing station, the cocktail cart area or craft beer station. These stations keep your guests moving and socializing.

August/September 2014 • @qcexclusive • 75

HOME&DESIGN

GRILLS

Grill

Master Seven of the best grills and smokers money can buy.

BroilmasterP 3SX The Broilmaster P3SX is a liquid propane grill that has been restyled with many add-ons and options. Its grilling area is 695 square inches, perfect for cooking for large groups of guests.

Showcasing state-of-the-art features, the Broilmaster P3SX is second-tonone in its class.

• Available at The Hearth And Patio • www.thehearthandpatio.com Firemagic Choice C540S Looking for a spectacular gas grill with loads of features including stainless steel burners, complete stainless construction, electric ignition, removable warming rack and much more?

The Firemagic Choice C54OS, proudly made in the United States, has a large grilling surface for cooking for large parties, grills at even temperature, and is durable, sure to last a lifetime.

• Available at The Hearth And Patio • www.thehearthandpatio.com Lynx 27" Freestanding Grill

comes standard with features most grills don't even have add-ons for.

This grill is loaded with bonuses including stainless steel construction, cast brass burners, ProSear burners, a rotisserie, and the coup de' gras: infrared. Lynx has built quality grills for years and this one in particular is no exception.

The Lynx Free Standing Grill is custom-made for outdoor grilling. It

Looking for a classic charcoal grill?

The Ranch built by Weber is tailor-

76 • qcexclusive.com • August/September 2014

Weber Ranch Kettle

made for parties. With its large surface area it is capable of cooking large amounts of food. This grill includes aluminum dampers and wheels that are built for any kind of weather.

Most importantly, the Weber Ranch Kettle is built to last.

Weber Genesis S330

The Genesis S330 has 637 square inches of cooking area. It has three stainless steel burners that make the grill very efficient. The stainless steel

Hughes Kitchen and Bath

Majestic Bath

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Shower Out Loud Bring music to your shower like never before with the new Moxie™ showerhead + wireless speaker. Pair music, news and more to the magnetic wireless speaker with any device that’s enabled with Bluetooth® technology. Then pop the speaker into the showerhead and get ready to shower out loud. Check out Moxie at your nearest KOHLER® Showroom.

Learn more at KOHLER.com/Moxie

The Bluetooth® word mark and logos are registered trademarks owned by Bluetooth SIG, Inc. and any use of such marks by Kohler Co. is under license. Other trademarks and trade names are those of their respective owners.

HOME&DESIGN build makes it very durable and because of the lifespan of this particular grill, the value is undeniable. Because of Weber's stellar reputation, one would be wise not to overlook this brand when considering a grill.

• Available at Blackhawk Hardware • www.blackhawkhardware.com Gourmand’s Hardwood Grill Gourmand’s flagship grill is inspired

by Argentinian-style grilling. Woodchips and coal below the grill heat the surface area perfectly and flavor meat to perfection while the large grilling area raises and lowers with a flywheel to help the grill master control the cooking temperature with ease. The V-shape design of the grill also makes

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GRILLS

the food taste even more delicious.

For the connoisseurs out there, this is the grill for you.

XX Large Big Green Egg

The Big Green Egg has stormed onto the grilling and smoking scene in the last decade and this Green Egg in particular is their biggest grill yet. Perfect for cooking for large parties, the XX Large is capable of cooking thirty-five burgers, fifteen whole chickens, twenty steaks, or twenty mouth-watering racks of ribs at one time. This Kamado style smoker has capabilites that no conventional grill on the market has and is sure to make the avid griller or smokers happy.

• Available at Blackhawk Hardware • www.blackhawkhardware.com

August/September 2014 • @qcexclusive • 79

AUGUST/SEPTEMBER FEATURES

E XCLUSIVES

The

TRUE

Restaurateurs Ken Martino and Todd Gallinek, along with their talented chef Brendan Treyball, have created a winning product and brand with True Crafted Pizza.

by Melissa Justice | photos featured by both The Beautiful Mess and Rodney Scot Photography

Photo by The Beautiful Mess

EXCLUSIVES TABLE OF CONTENTS - TRUE CRAFTED • p.81 | SUSHI CITY • p. 86 | BBQ • p. 92 | Little spoon • p.98

A

good pizzeria welcomes you with an amazing smell, one that accosts your nostrils. Your default response is to breathe deeply, smile with anticipation, and order promptly. The aroma of ingredients, such as tomato sauce, melted cheese, spices--oregano, basil, and garlic are mouthwatering. Pizzas come in all shapes and sizes, none are the same, and the toppings vary from just cheese to a variety of meats like pepperoni, sausage, prosciutto, and capocollo or a wide assortment of vegetables and even the more unusual pizza toppings of eggs and bacon, fruit, and even chocolate. Unique combinations are what make the more specialized pizzerias stand out among the general population.

An original pizza concept was created the summer of 2012 when three families got together to plan a restau82 • qcexclusive.com • August/September 2014

rant that would not only serve the best pizza in Charlotte, but also distinguish itself as a business that was known for its community service. Its name is True Crafted Pizza and it is located in the Stonecrest Shopping Center on Rea Road. “The name True refers to “true” taste but also originates from an organization in Naples: VPN (Verra Police Napoletana). The VPN are pizza police who make sure pizza places are following the guidelines of Napoletana pizza.”

In preparation for making the best pizza, owners Ken Martino and Todd Galinek traveled all over the United States doing research. “We traveled to California, Seattle, New York, New Haven, and Providence” stopping at all

the little pizzerias where the “best pizza” was said to originate. “We became very familiar with pizza,” and learned a great deal, but most of all “that making exceptional pizza required skill, passion, and commitment.” With the help of Harry Peemoeller, a well-known baker and professor at Johnson & Wales University, Martino and Galinek were able to create pizza dough unlike any they had previously tasted. “Our blend uses three different flours, all organic. One is from South Carolina; it’s whole wheat flour that gives a nice richness to the dough. There is a lightness to it, and you can eat an entire eleven inch pizza without having that heavy feeling.”

“[MAKING A DIFFERENCE IN THE COMMUNITY] IS, AND WILL ALWAYS BE, A DRIVING FORCE WITH US.”

This spread: Photos by Rodney Scot Photography

Martino and Galinek like to describe True Crafted Pizza as a modified fast casual restaurant concept where patrons order at the counter, receive a number, and after finding a comfortable place to sit wait for the server to bring their food. The setting is sparkling white tile lined walls- clean and crisp - with a beautiful wooden farm table where large groups can eat, plus smaller booths and a bar. The walls have beautiful pictures, as well as huge scrolls that feature the menu.

Black and white Italian movies are projected for diners to watch, and the spacious bar offers an extensive selection of locally crafted beer, and Italian and domestic wines. Directly behind the bar is the wood stone oven where the magic happens.

Chef Brendan Treyball and Martino have known each other for a very long time. Having worked in New York at 3 84 • qcexclusive.com • August/September 2014

and 4 star restaurants, Treyball puts the creativity into the True Crafted Pizza menu, while Martino’s background is mainly in fine dining where stress levels abound. Martino felt Charlotte was evolving into a “chef driven, food driven city.” Having been approached to open a pizzeria, Martino and Galinek felt that this was a great opportunity. “There are a lot of places that make pizza, but not a lot of good ones. Here was a chance where we could exceed expectations, and we do that a lot here.”

Traditional oven baked pizzas are 11 inches and have crispy crusts that are cooked to order in about 5-6 minutes in an oven that runs at about 650 de-

grees. The signature grilled pizzas are “unique” to True Crafted Pizza. Nowhere else in Charlotte is this type of pizza found. These pizzas are cooked on a gas grill and have a thin crust.

They are rolled out and laid on the grill, brushed with olive oil, flipped, cooked, and then topped with light ingredients, such as asiago cheese, parmesan, arugula, and vegetable based toppings. If you don’t feel like pizza there are other items featured on the menu: a nice selection of appetizers, a variety of fresh salads, “handcrafted” sandwiches, and locally-made gelato.

What makes this pizzeria stand out is Big Red, the antique truck that True Crafted Pizza uses when catering and

“There are a lot of places that make pizza, but not a lot of good ones. Here was a chance where we could exceed expectations, and we do that a lot here.”

cooking on the go. Big Red is a 1947 Ford farm truck that was completely restored and “outfitted as a mobile pizzeria.” On board is a wood fired pizza oven, a 42” grill, two refrigerators, a freezer, and sink with hot and cold running water. The Valoriani pizza oven cooks at about 750-800 degrees and can cook a pizza in 3-4 minutes. Powered by a gas generator when working “remote locations,” Big Red can also plug into a regular household outlet making it very convenient for special events, such as parties, celebrations, weddings, and even corporate activities.

True Crafted Pizza hires locally, uses locally produced ingredients whenever possible, and makes homemade pizza sauce using 100% organic tomatoes.

Martino’s and Galinek’s goal is to make a difference in the community. “This is, and will always be, a driving force for us.”

For more info visit www.TruePizza.com.

This spread: Photos by The Beautiful Mess

SUSHI CITY Charlotte’s top fifteen sushi restaurants.

THIS PAGE LO B S TE R RO L L FRO M B A K U OPPOSI T E PAGE K E Y, O F YA MA , RO L L I N G S US H I

I

t’s always a good sign of things to come when you are greeted by the owner of the establishment as soon as you walk through the door which is what you will typically get when you walk into Yama Asian Fusion in Southpark’s Morrocroft development. Owner Birdie Yang brings New York city level quality and sophistication to everything from the food to the decor, while also giving patrons that small town feel of your favorite neighborhood restaurant with his hands-on and friendly approach with guests. The quality of the ingredients, attention-to-detail and presentation, along with the sophisticated vibe makes Yama one of the best places for sushi in Charlotte. Who are some of the others? QC Exclusive breaks down the best places to go for sushi, what to order when you get there, and what else you might expect...or not expect. So grab some chopsticks and take a seat because you’ve got a lot of sushi coming your way.

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This Page: Key of Yama Asian Fusion torches tuna belly on the Toro salad. Opposite Page [Clockwise]: Chef to order sushi to sashimi plate. Birdie Yang, owner of Yama Asian Fusion shows off his best whisky. Yama Asian Fusion’s Hit Me Roll featuring shrimp tempura, blow torch white tuna, jalapeno shamichi seasoning.

C H A R LOT T E ’ S B E S T S U S H I R E S TA U R A N T S Koishi

Nikko

Centrally located in the heart of Cotswold, this place has something for everyone. It boasts an extensive menu of traditional fine Chinese cuisine, Pad Thai and of course the sushi!

Choose from a wide variety of Nigiri to Maki (rolls) and if you are looking for a great value, Koishi will give you the best bang bang for your buck. Some notables are The Cherry Blossom and especially if you are ordering out, be sure to order yourself at least one Hot Lover roll.

• koishicharlotte.com

With over 40 specialty rolls to choose from, you can see why Nikko has been one of Charlotte’s most popular sushi restaurants since 1998. Nikko is the pioneer of sushi “lounges” here in Charlotte and created the blueprint for similar concepts to follow. Ambient house music creates a vibrant atmosphere and the colorful and flavorful sushi and cocktails along with the beautiful patrons, vivid lighting, and modern decor make for a stimulating sensory experience.

• nikkosushibar.com

This place is a seafood lover’s dream and offers options of both grilled and raw seafood as well as all of the other proteins typically found on a traditional Japanese menu. The best part about this place is the price. At New Zealand Cafe you can really be adventurous and try a little bit of everything from octopus to crab to tuna and eel. If you love Maki, try the Century Roll, Crunchy Tuna roll, or the popular Tiger roll • nzcafe.com

Their attention-to-detail is incredible from design to service to quality and presentation, and that goes double for their sushi which is some of the highest quality that can be found in Charlotte. In addition to the incredible sushi, they have the best selection of rare (and expensive) Japanese sake and whiskey in the region. If you are not in the mood for sushi they also offer more traditional seared, steamed or hibachi dishes.

• yamaasianfusion.com

Enso

Sky

Sitting, literally in the center of the city, Enzo has a chic and stylish decor and the same can be said about the sushi. The presentation is fantastic and the rolls are abundant and packed with flavor and personality. Try the Maryland Roll and wash it down with Asian Pear Saketini.

• ensocharlotte.com

This Pineville gem offers an attractive and soothing atmosphere and high quality sushi and entrees at a very reasonable price. If you don’t see your dream roll on the menu, the sushi chef will take custom requests so you are sure to be satisfied. The sashimi is very fresh and The Man Overboard roll combines the best of both land and sea

New Zealand

KNOW YOUR SUSHI Makizushi Sushi roll wrapped in dried seaweed.

Also known as “nori- maki”.

Futomaki A type of rolled sushi that is known for its large size and balance of ingredients. nigiri Slices of raw fish placed atop a mound of rice.

Uramaki A type of rolled sushi that has rice on the outside of dried seaweed.

Yama

August/September 2014 • @qcexclusive • 89

cept that was created by Dr Frankenstein but the truth is, it works and it’s good! Their rolls are large and very satisfying and their gourmet burgers are as tasty (and messy) as they are inventive. The Boss Roll is one of our personal favorites or get the best of both worlds with their Ultimate “Brento” Bento Boxes which offers a burger and sushi.

• thecowfish.com eeZ

This Page: Chef to order sushi to sashimi plate from Yama. Opposite Page [Clockwise]: Sushi getting rolled at Soul Gastrolounge.

Red dragon roll from Soul Gastrolounge. Hot Lover roll from Koishi. Sushi from Sky Asian Bistro. Unagi nigiri from New Zealand Cafe.

with tuna and filet lightly baked. Oh so yummy! Sky also offers a large variety of menu options aside from the sushi so no matter what kind of mood you’re in it’s hard not to find something that speaks to you.

• skyasianbistropineville.com Sabi

With its diverse menu and trendy, family-friendly environment, there is no wonder why Sabi is Davidson’s go to sushi restaurant. If you’re joining them for lunch for the first time, make it easy on yourself and order the sushi lunch combo which offers chef’s selection of just about everything you will want to try so you don’t have the painstaking task of actually having to choose from all the great options yourself.

• ilovesabi.com Akahana

Known for their perpetual buy one roll, get one free deal, Akahana has made a name for themselves when it comes to having some of the best sushi in Charlotte at a value that is hard to beat.

Nestled in the corner of a strip mall 90 • qcexclusive.com • August/September 2014

in Plaza Midwood and offering nightly drink specials, you’re bound to see some regulars a couple times a week.

The Crunchy Tuna roll and Volcano roll are can’t miss options. If you have an addictive personality than it’s best not to order the spicy edamame because you are bound to get hooked!

• akahanaasianbistro.com Soul Gastrolounge

Although Soul is typically known for its small plate tapas and amazing cocktails whipped up by their talented bartenders, a little known fact is their sushi is right on par with everything else. It is fresh, flavorful, and carefully constructed. The atmosphere is great but word to the wise, get there early, especially on the weekends because between all of the things that Soul has going for it, people are literally lining up to get in.

• soulgastrolounge.com Cowfish

How cool is a place that you can go to get gourmet burgers or high quality sushi under the same roof? If you’ve never been it may sound like a restaurant con-

Another brainchild from the owners of The Cowfish, this hot-spot is the place to go in Birkdale for amazing sushi.

With colorful and immaculate presentations, their rolls are like edible pieces of art. A must try: the Southpark Roll or the fully customizable Bento Box. They even offer a PB&J roll for the kiddos.

• eezfusion.com Pisces

Located right in the midst of all the action in 4th Ward’s Metropolitian, there’s a variety of reasons why Pisces has been voted one of Charlotte’s best sushi restaurants since it opened. With Bob the Bartender mixing mind blowing cocktails and the inviting and intimate atmosphere, the menu selection is one to be reckoned with. They also have a $10 sushi bar at lunch Monday through Friday offering anything from Spicy Tuna rolls to the First Love. At the very least you should stop in and see their live jellyfish aquarium just because it’s cool.

• piscessushi.com Cuisine Malaya

Pulling influences from Thai, Malaysian, Japanese, and Indian, you can

choose from a plethora of entrees to meet whatever your taste buds desire. If you’ve been running around all day and skipped lunch this is where you need to go because their sushi lunch specials all under $10 don’t end until 5pm.

• cuisinemalaya.com Coral Sushi

Coral is considered to be one of Huntersville’s top sushi bars and their rolls have gotten the reputation of being the most flavorful around town. Be sure to grab the Godzilla with spicy tuna, avocado, masago, and scallions deep fried to perfection and drizzled with their delicious sauces that add a kick of spice.

• coralsushi.com Sushi Star

Also located in Huntersville, with over 60 sushi rolls on the menu and buy one get one free rolls on Wednesdays and Fridays, Sushi Star offers you the affordable opportunity to keep going back until you’ve tried them all!

• sushistarnc.com AZN

Southpark has a lot of great Asian Fusion and sushi concepts to choose from and AZN is definitely one of them.

While everything here is worth trying, their full sushi bar is one of their best features. Be sure to join them on Sundays for brunch and enjoy everything from sushi to blueberry pancakes.

They also have a killer Happy Hour menu with great choices like the Korean Bibimbop Burger and the Shrimp and Avocado Ceviche.

• aznrestaurant.com August/September 2014 • @qcexclusive • 91

The City’s

Best BBQ Bill Spoon’s and twelve of the best barbecue restaurants in the Queen City.

[This Page] Pork barbecue sandwich from Bill Spoonâ&#x20AC;&#x2122;s. [Opposite Page] Matt Spoon of Bill Spoonâ&#x20AC;&#x2122;s and their smoker , packed full of golden brown perfectly smoked whole pig.

Steve Spoon, owner of Charlotte’s historic Bill Spoon’s on South Boulevard, chopping pork barbecue.

T

he Great Barbecue Debate has been raging across the United States for centuries in an effort to crown the King of the American ‘Cue. For damn near 300 years, this war of gastronomic proportions has spread smoke and fire across our great nation, and North Carolinians have been hunkered down in the pits, smack dab in the middle of it all. Steeped, like sweet tea, in tradition and slathered in pride, this war shows no signs of ending anytime soon.

So why is it that we as Americans care so much about how our neighbors are serving their hog or brisket? We think it’s because good barbecue represents both the struggle and the celebration of what it means to be an American. Like the old adage goes, necessity is the mother of invention, and barbecuing was definitely born out of necessity. Before we had supermarkets on every corner, people had to use whatever was around them to feed their families, and what was around didn’t always taste very good. Times were tough and barbecuing, or slow cooking came about as a way of stretching whatever kind of meat was abundant in the area and making it as palatable as possible to feed as many mouths as possible. Pig pickins and barbecues brought everyone together and all that good food was a cause for celebration. The celebration continues across the nation and the Great Old North State is considered to be a guest of honor.

94 • qcexclusive.com • August/September 2014

From Lexington to Eastern style, Memphis to Kansas City style, and Alabama to Texas style barbecue, there are many options to choose from, all offering slightly different variations and methods. Everyone has their preferences and the debate will probably continue until the end of time on what is the best style of barbecue. But let’s be honest, have you ever had bad barbecue? Is it even possible? With that said, as we know, all barbecue is not created equal so we here at QC Exclusive have taken on the painful task (insert sarcasm here) of seeking out and identifying the absolute best barbecue joints, shacks, restaurants, and stands that the Queen City and surrounding region has to offer. This was a hell of a job considering that North Carolina is considered to be ground zero for barbecue in America but we were up for the challenge. So without further adieu, here are the best places to get your fix and fixins of the best ‘Cue in The Queen City.

Charlotte’s Best BBQ BILL SPOON’S Winning BBQ contests since 1963 for their Eastern style barbecue, Bill Spoon’s is a regional favorite. This place is for you Eastern style purists out there because we are talking no frills, whole pig, pit smoked, chopped BBQ with their homemade vinegar based sauce. Even though founder, and American BBQ icon, Bill Spoon sadly passed in 2007, his grandson, Steve Spoon Jr, with the help of his cousin Matt, picked up the stoker and

[Clockwise from top left] Queen City Q barbecue sandwich, Mac’s Speedshop pork sandwich, Bar-B-Q King retro sign, , Mac’s Speedshop Kansas City rib, City Smoke pork sandwich, Steve Spoon Jr. of Bill Spoon’s.

carries on the rich Spoon family tradition of serving whole hog, Eastern style barbecue. Together, they honor and carry on the legacy that their grandfather created over half a century ago. So much is so that Bill Spoons was recently recognized as one of the top barbecue travel destinations in America by USA Today Food Writer, Larry Olmsted. Throw in some of their scratch made hush-puppies and finish it off with some homemade nanner pudding and you’ll be in hog heaven.

If you are a fan of Brunswick stew they also have some of the best around.

• spoonsbbq.com Midwood Smokehouse

This staple in Plaza Midwood has quickly made a name for itself with its amazing BBQ and cooked-to-perfection brisket.

The smell of the 'cue cooking envelops you as soon as you step out of your car.

Customize your order with any of their four signature sauces. Thursdays are Bring Your Own Mug night (Go big - if it has a handle they will fill it!) and the Friday special, pork burnt ends covered in caramelized Cheerwine bbq sauce is some of the best in the business.

• midwoodsmokehouse.com Mac's Speedshop

Open since 2005, Mac's is one of Charlotte's most popular BBQ spots. It's flagship location on South Blvd, is not only a great place for barbecue but also a great place to grab a craft beer. Get the brisket or smoked wings and be sure to slather them in their award winning Mac's Red- a sweet Western style sauce. Get some comfort sides like the collard greens or green bean casserole and wash it all down with one of their 300 beers to compliment whatever

you're devouring. The Kansas City Rib is off the charts with a fall-off-the-bone texture and rich, smoky flavors.

• macspeedshop.com Queen City Q

Quickly becoming one of Charlotte’s favorite BBQ joints, Queen City Q is conveniently located near Uptown. Not sure what to order and hungry as hell?

Get a Q Platter which is loaded with your choice of four options: hickory smoked pulled pork, brisket, St Louis style ribs, slow smoked chicken, or house smoked sausage. Their staple sides are abundant, ranging from mac 'n cheese to collards to fried okra. If you're catching a Knight's game at BB&T Ballpark, stop in and grab a pulled pork sandwich at their in-stadium bbq stand. Nothing says 'Merica like barbecue and baseball!

• queencityq.com Bridges Barbecue

Bridges has been around and cookin' BBQ for 67 years. Everything is cooked fresh daily and the pork is chopped by hand. If you like your Lexington style barbecue, then this is the place to be.

Located in Shelby, it's only a short drive to get some of the most celebrated swine in the Old North State.

• bridgesbbq.com 521 Barbecue

Located just outside of Charlotte in Fort Mill and Tega Cay, this gem has some of the best Boston Butts around.

Rubbed with their signature blend and then smoked for 14 hours, these little piggies will have you screaming soo wee! Equally as good is their 521 Specialty baby backs that have just the 96 • qcexclusive.com • August/September 2014

right amount of smoke and caramelized signature sauce to satisfy any bbq lover's cravings. If you really want to go southern old school, order a Fried Bologna Sandwich.

• 521bbqandgrill.com Sauceman's

South End’s Sauceman's is quickly becoming known for its amazing Lexington Style BBQ. Their pork is slow cooked over hickory and oak to provide that flavor that everyone loves. You also get a choice of what type of slaw you want, vinegar or mayo based. If you're really feelin' saucy, try the Sugar Biscuits.

• saucemans.com City Smoke

Located in the heart of uptown Charlotte, City Smoke is known for it's Brisket Burgers, loaded with fried pickles, American cheese, ground beef, brisket, and their "Comeback Sauce". With over 75 whiskeys available and local brews on tap, City Smoke will hit whatever hankering you have. Check them out on Mondays from 5pm -7pm when they celebrate local brewers with complimentary tastings.

• citysmokeclt.com Bubba's One thing that makes Bubba's stand out from the rest of the pack is you are getting almost 100% lean meat because they render most of the fat away during the cooking process. If you love Eastern style barbecue, you'll appreciate the fact that they spend 18 hours cooking it to perfection. But be warned, don't turn your back on the hush-puppies because they are killer.

If you're in the mood for some honest

to goodness and Southern sweetness, try Grandma Mary Quillan Harrell's Pecan Pie. • bubbasbarbecue.com Bar-B-Q King

What's better than a drive-in? If you're feeling a bit nostalgic and need a quick bbq fix to get you through, head over to Wilkinson Blvd. for some of their world famous BBQ Chicken. Yes, it’s fried. And yes, it's given a bath in bbq sauce. You know a place is good when they are featured on the Food Network's Diners, Drive-ins, and Dives.

Word to the wise: bring cash, they don't accept plastic.

• barbqking.com

The Sauce Eastern Carolina Vinegar and red pepper flake sauce used as a moistening agent.

Lexington Vinegar and red pepper flake mixed with ketchup or tomato sauce South Carolina Mixture of yellow mustard, vinegar, and other spices Kansas City A complex tomato based sauce with molasses or brown sugar

Gary's Barbecue China Grove If you're looking for your good ol' diner style BBQ joint, then you have to pay them a visit. With the vintage decor and small town feel, you'll feel right at home chowing down on their 'cue. The red slaw is one of their trademarks as are the sweet tea and must try banana pudding, which has been recognized as some of the best in the entire state.

If you love classic cars, check out their car museum of old 1950's and 1960's convertibles on display.

Carolina Bar-B-Q

Right when you pull up to Statesville’s Carolina Bar-B-Q you know from the wood pile stacked out front that you're in for some good old Southern smoke.

This is a great all-around BBQ joint offering all you would expect. Great ribs and chicken and some standout sides with their baked beans and hush-puppies that are huge and melt in your mouth. You like cobbler? Get in your car and drive directly to Carolina Bar-B-Q! • carolinabar-b-q.com WINK’S BAR-B-Q

If you love North Carolina style BBQ and are looking for a little afternoon road trip then Wink’s in Salisbury is the place for you. For forty years Wink’s has been serving up some of the best in the state and their chopped pork is a fan favorite. Smoked to perfection with some hunks of charred “bark” mixed in, the pig is tender and moist! Wink’s is a very popular barbecue destination but with their quality meat combined with their signature red slaw, the wait is worth it.

Fun fact - Wink’s is also listed on the North Carolina Barbecue Society’s Historic BBQ Trail.

[Clockwise from top left] Queen City Q chopped pork sandwich, ribs from City Smoke, Matt Spoon sprinkling on the secret ingredients, Midwood Smokehouse pork sandwich, Queen City Q sampler, Bill Spoon’s historic building.

littleSpoon Alesha Sin Vanata and her chef Miles Payne are excited for the opening of their new modern southern restaurant on Selwyn Avenue, littleSpoon.

BY MELISSA JUSTICE | PHOTOS BY LUNAHZON

“The ingredients that we are fortunate enough to get are beautiful; we just want to showcase them...keep things fresh and vibrant.”

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lesha Sin Vanata lived all over the place until she “fell in love with a boy” and he brought her home to Charlotte.

Sound romantic? You betcha! After having lived in LA for thirteen years, Vanata used her experience as food stylist, culinary producer, event designer, and set decorator to create littleSpoon, a restaurant based on an industrial design that “allows for the mood and ambiance to shift based on lighting and music.”

Kyle found the space on Selwyn and the two of them brainstormed, going round and round until they landed on the name littleSpoon. “It refers to spooning,” says Vanata. “Most nights I am the littleSpoon.” Living close makes it convenient for the two of them. There is a “ton of foot traffic.

We both spend a lot of time on Selwyn and now with littleSpoon, so it feels like an extension of home.”

Starting out in the food industry as a hostess at age 15 (because a friend told her the “boys were cute”) has since led to a life of slinging steaks, 100 • qcexclusive.com • August/September 2014

working in food television and now the opening up of a restaurant whose “ambiance and décor feel like LA,” but is actually “casual and inviting.”

Based on “simple, honest food, honoring the hard work of the people who grow it,” the menu changes seasonally.

Sourcing protein and produce locally, littleSpoon also utilizes “local and regional artisans for their bread, coffee, and design elements.”

With a main focus on breakfast, lunch, and brunch, littleSpoon wants to “elevate these often forgotten meals in service and cuisine. The “open menu”

offers such items as a hot pocket for breakfast: scrambled eggs, country ham with a jalapeno mornay in a light crispy dough. A liver mush sandwich served on rye ciabatta with spicy egg salad and arugula is one of Vanata’s favorites. Eventually, she plans on “launching a mixology program some-

“I feel as if I have joined a movement that started long ago and is now gaining momentum, and I am very proud to be a part of it.” time in early September,” the cocktails of which will “change monthly and focus on one spirit in different ways.”

She also plans on having dinner events 6-8 times a month. These events will be prepaid, reservations only and feature different cuisines prepared by guest chefs.

Miles Payne, Chef at littleSpoon, brings a lot to the table. Having worked corporate for most of his cooking career, he has learned a great deal about “managing styles and systems,” “privately owned restaurants,” and “managing costs, and saving money.”

“Working with Alesha has been a blast,” says Payne. Her west coast style is “something Charlotte hasn’t seen yet,” 102 • qcexclusive.com • August/September 2014

and “I am very fortunate to have been paired with her.” Payne’s cooking concept and delivery is based on wanting people to come in to experience good food. “The ingredients that we are fortunate enough to get are beautiful; we just want to showcase them...keep things fresh and vibrant.” The restaurant’s goal is to source locally but be inspired “globally.” “We want to use our southern ingredients and make food from around the world. We want to introduce flavors that our guest can relate to and put a twist on them.”

Both Payne and Vanata share the same dream, for littleSpoon to succeed. Payne’s respect for his fellow Charlottean chefs like Bruce Moffet,

Chris Coleman, Paul Verica, Ben Philpott, Trey Wilson and Clark Barlow— all of whom he considers “guys putting out some insane food”--help hold his feet to the fire as he strives each day to be a chef in the same class as those he honors. At the same time, Vanata finds this opportunity to set down roots with the boy she loves while helping shape a young, growing city an “incredible opportunity.” “I feel as if I have joined a movement that started long ago and is now gaining momentum, and I am very proud to be a part of it.”

For more information visit www.facebook.com/littleSpoonEatery, visit them at 2820 Selwyn Avenue Suite 180 or call 704-496-9008.

CURE FOR THE SUMMERTIME BLUES.

9.6.14 A MEDITERRANEAN FEAST + TIKI ERA THROWDOWN

hosted by QC EXCLUSIVE feast by TRUE CRAFTED PIZZA hot fire by RELISH CAROLINA

diggs by BIG SEXY + THE PINK DOUBLE WIDE libations by STEFAN HUEBNER + BOB PETERS tiki bars by PISCES SUSHI BAR & LOUNGE spirits by TITO’S , SAILOR JERRY + LARCENY food by REIDS FINE FOODS + CATCH ON SEAFOOD www.relishcarolina.org relishcarolina.org

T H E

G U I D E

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TABLE OF CONTENTS 106 107 108 109 110 111 112 113

GEORGE’S BRASSERIE DEAN & DELUCA BUBBLE THAI ORCHID SKY ASIAN BISTRO FAHRENHEIT AZN BRIXX

Executive Chef Andrew Dodd’s Mussels from George’s Brasserie • menu on p. 106

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C I T Y ’ S

B E S T

M E N U S

Charlotte’s Finest Restaurants

French Brasserie * Private Dining * Patio * Happy Hour * Bar

4620 Piedmont Row Dr. #110 Charlotte NC 28210 704.219.7409 Community@GeorgesBrasserie.com www.GeorgesBrasserie.com

Award Winning French Cuisine in the heart of Southpark

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eorges Brasserie is a vibrant French Brasserie blending tradition and modern cuisine. Georges Brasserie is Giorgios Bakatsias’ interpretation of French cuisine and tradition, offering joyful elegance and hospitality to their guests. The Brasserie welcomes you into an atmosphere of warmth, radiance and delight. Guests can enjoy the ambiance, food and music in any one of their areas: Main Dining Room, Social Bar, Patio Seating, Raw Bar and Private Dining Rooms.

“Georges Brasserie is here to serve and add flavor to Charlotte. With our commitment and passion for service, we welcome you!” - Giorgios Bakatsias

HORS D’OEUVRES

Entrees

Onion Soup Gratinee Carmelized onion, crouton, gruyere

Bouillabaisse Clams, shrimp, mussels, squid, fish, saffron tomato lobster broth, rouille crouton

Escargot Burgundy snails, basil, garlic, pastis, puff pastry Crispy Duck Confit Leg Butternut squash risotto, blue cheese Butter Poached Lobster Lobster and braised leeks with Parisian style potato gnocchi and black garlic beurre blanc Charcuterie The daily selection of Georges’ house made pates, mousse, rillettes, vegetables, fig mustard Steak Tartare Petite salad, gaufrettes, horseradish sauce

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Pan Seared Scallops Sweet corn and saffron puree, sautéed fava beans, smoked tomato beurre blanc Roasted Duck Breast Parsnip and apple puree, caramelized Brussels sprouts, red current demi-glace Cassoulet Duck and pork confit, Toulouse sausage, white bean Slow Braised Short Rib Aligote potatoes, grilled asparagus, crispy onions, braising jus Lamb Shank Crispy saffron risotto, chevre, harissa braising jus, arugula salad, English cucumbers

Lunch Mon. – Fri. 11:30 am to 2:30 pm Dinner Monday – Thursday: 5 to 10 pm Friday - Saturday: 5pm to 11 pm Sunday: 5 pm to 9 pm 357 Happy Hour Monday - Friday: 3pm to 7pm Brunch Sunday - 11am to 2:30 pm

Filet Mignon Béarnaise Beeler’s Farm Pork Chop Gruyere polenta, fried egg, spicy apple jus, crispy brussel leaves Mussels White Wine, Dijon, Curry, Chorizo, Chef’s Fiery Raw Bar Oyster Daily selection of east and west coast oysters Seafood Plateau Oysters, shrimp, mussels, jumbo lump crab, ceviche, lobster Crudo Chef’s selection of daily fresh fish and preparation

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6903 Phillips Pl Ct, Charlotte, NC 704.643.5152 www.DeanDeluca.com

CHARLOTTE’S ULTIMATE FOOD & WINE EXPERIENCE

Sunday – 12:00pm to 10:00 pm

he DEAN & DELUCA Restaurant and Wine Room is the perfect place to meet with friends, relax and enjoy upscale wines and food. Enjoy their new menu with delicious food offerings paired with a glass (or two) from North Carolina’s broadest selection of American wines, with more than 70 different choices available by the glass or taste.

Monday - Thursday 11am to 10 pm Friday - 11:00am to Midnight Saturday - 12:00pm to Midnight TO SHARE Mediterranean Trio Hummus tabouli and baba ghanoush with pita Wine Pairing: Tangent, Albariño, ‘Paragon Vineyard’ Edna Valley 2012 The Spanish grape Albariño has a pleasant citrus and white pepper spice that’s ideal with the flavors of chickpea and eggplant.

Smoked Salmon Bruschetta Dill creme fraiche, pickled onions, capers & caviar Wine Pairing: Long Shadows ‘Poet’s Leap’ Columbia Valley 2012 A bright, fresh Riesling with a dry finish cuts through rich flavors of the salmon.

Fried Oysters Wasabi-yuzu aioli, watermelon radish, sesame seeds

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Wine Pairing: Zocker, Grüner Veltliner ‘Paragon Vineyard’ Edna Valley 2012 Grüner is a versatile grape with a pleasant white soy and light pepper flavor.

Meunier, Carneros 2012 While rarely seen as a varietal wine, Pinot Meunier has flavors similar to Pinot Noir but lower acidity and a bolder flavor.

SALADS Goat Cheese Brulee Salad Mixed field greens, toasted walnuts, orange segments, golden beets & truffle riesling vinaigrette Wine Pairing: Amador Foothills ‘Shenandoah Valley’ Sierra Foothills 2012 Chèvre and Sauvignon Blanc are a classic pairing, especially delicious with earthy beets and truffle.

ENTREES Seared Tuna Eggplant caponata, orange pistachio gremolata, citrus oil Wine Pairing: Domaine Chandon, Pinot

Fresh Alaskan Halibut Tagliatelle frastagliate pasta and livornese sauce Wine Pairing: Broc Cellars ‘Love White’ Madera County 2013 A Rhône-style blend of Roussanne, Marsanne and Grenache Blanc from one of California’s most exciting producers.

Certified Angus Beef NY Strip Scalloped potatoes & exotic mushrooms demi-glace Wine Pairing: Blackbird Vineyards ‘Arise’ Oak Knoll of Napa Valley 2011 Enjoy the blackberry and cassis flavors of this Pomerol-style blend, w/ plush tannins and great smoky aromas.

August/September 2014 • @qcexclusive • 107

Charlotte’s Finest Restaurants

210 E. Trade St. | Ste A200

U P T O WN ’ S S O C I A L D ININ G S P O T

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tep out of the ordinary and into sophistication at Bubble Charlotte, a premium establishment that stimulates the senses. Bubble Charlotte serves an extensive list of unique cocktails, spirits, and select wines that compliment chef-driven small plates, crafted for a mature palate. Strict attention to detail is evident throughout, with exceptional service and hospitality provided at all times. Rich surroundings and stunning decor create an ambiance fitting for a casual evening after work or night out on the town. Bubble Charlotte is social sophistication.

SIGNATURE BUBBLES Champagne Tempura Champagne infused tempura asparagus and carrot

Med-Spread Hummus with toasted indian naan flatbread PLATES

Smoked Salmon Carpaccio Smoked salmon with lemon aioli

Asian Style Ribs Thai chili glazed rib

Champagne Poached Shrimp Prawn poached in champagne then quick-chilled

Mediterranean Chicken Skewers Marinated in olive oil, oregano, lemon

BUBBLE BITES

Steak Frites 8oz filet mignon and French fries

Calimari Calamari, dusted in shichimi Tuna Tartare Tower Marinated tuna, w/ wonton chips 108 • qcexclusive.com • August/September 2014

Sesame Crusted Salmon Black and white sesame crusted salmon filet

Charlotte, NC 704.733.9427 Events@BubbleCharlotte.com www.BubbleCharlotte.com Monday - Saturday 5pm to 2am

SALADS Caprese Napoleon Tomato, mozzarella,basil stacked Fresh Strawberry Chevre Goat cheese, fresh strawberries, Spanish candied walnuts FLATBREADS Goat Cheese Portobello Goat cheese, Reggiano Parmesano, Portobello, and roasted red pepper Prosciutto Artichoke Heart Italian prosciutto,artichoke hearts, red pepper strips, and extra virgin olive oil

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4223 Providence Rd. #7 Charlotte, NC 704.469.4465 ThaiOrchidRestaurantCharlotte.com

Dinner Monday - Thursday 5pm to 9 pm Friday-Saturday 5pm to 10pm

APPETIZERS Mee Krob Crispy rice noodle, sauteed shrimp and chicken, water chestnuts, and lettuce Steamed Dumpling Chicken, shrimp, and chopped ginger Chicken Satay Marinated grilled chicken on skewers served with peanut sauce STIR FRY DISHES Pad Yod Kha Phod Baby corn, mushrooms, green onions Tofu Song Krung Tofu, baby shrimp, chicken, mushrooms

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F IN E T H A I D ININ G

he Thai Orchid opened in 1994 by owners Opheth Vongsa and Ed Waters, to the delight of locals and visitors who enjoy fine Thai dining. These two, along with Chef Pho Vongsa — who has been with the restaurant since the beginning — are the reasons for the long-term success of Thai Orchid. All of the Thai dishes are prepared from scratch and only with the freshest ingredients. Specialties include mee krob, Vongsa’s pad thai, kang dang, and Pla lard prik kaeng. Chef Vongsa can adjust the hotness of any dish from a sparkle to full fire.

Pad Woon Sen Glass noodles, onions, tomatoes, mushrooms, eggs, and choice of meat SPECIALTIES

NOODLES Pad Thai Shrimp, chicken, egg, bean sprouts, green onions, and ground peanuts

Thai Orchid Poh Tak Seafood combination of shrimp, scallops, squid, mussels cooked with Thai herbs, roasted chili paste, mushrooms, tomatoes and basil

Pad See Ew Pan fried rice noodle served with broccoli and egg

Ka Ta Ron Grilled sliced beef, pineapples, tomatoes, snow peas, water chestnuts, in brown sauce

Pla Sarm Ros Fried whole fish, chopped fresh chili, and a spicy sauce

Panang Curry Panang curry paste, cocumut cream, bell peppers, kaffir lime leaves

SEAFOOD

Ob Koong Woon Sen Jumbo shrimp, glass noodles, parsley, and Thai herbs cooked in a clay pot

August/September 2014 • @qcexclusive • 109

Charlotte’s Finest Restaurants

9925 Leitner Drive Pineville, NC 28134 (across from Carolina Place Mall)

M O D E R N A S I A N F U S I O N IN P IN E V I L L E

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ombining elements of different culinary traditions, fusion cuisine is not limited to any one particular style. Sky Asian Bistro brings modern innovations and interpretations to the culinary traditions of South Asia, China, Japan, and Korea resulting in a lovely melding of classic and contemporary offerings in a lively stylish atmosphere.

BEGINNINGS “The Inside-Out” Wonton Dip A blend of lobster, baby spinach and creamy crab Rangoon dip Bang-Bang Shrimp Plump, juicy shrimp wok seared and tossed in a light chili sauce served over a bed of lettuce Shumai Dumplings Lovely steamed shrimp topped pork steamed dumpling garnished with orange roe

www.SkyAsianBistro.com Sunday – Thursday : 11 am to 10 pm Friday – Saturday : 11 am to 11 pm

brown fried rice with snow peas and red peppers

crunchy topped with shrimp, tuna and salmon

Royal Dish Beef, chicken, shrimp, scallops and vegetables toassed in a spicy garlic sauce, served sizzling

Crispy Mango Tuna Roll Crispy tempura flakes, mango and cucumber, spicy mayo inside covered with tuna and mango, topped with slice lime and light sauce

Dragon & Phoenix Sky’s signature red curry shrimp dueling with General Tso’s Chicken

COCKTAILS

SUSHI

Lava Bowl for Two Light and dark rum, brandy and juices topped with flaming shot of 151

ENTREES

Atlantic Surf White tuna, spicy king crab, fresh salmon with lemon foam

Miso Glazed Salmon 8oz seared salmon served over

The Sky Roll Tuna, avocado, spicy mayo and

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980.237.6072

Sky Blueberry Lemondrop Stoli blueberry, triple sec, Blue Curacao and sour mix

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222 South Caldwell St. 21st Floor Skye Condominiums Charlotte, NC 28208 980.237.6718 www.fahrenheitcharlotte.com @FAHRENHEITCLT Monday – Thursday 4 pm to 11 pm Friday – Saturday 4 pm to 2:30 am Sunday 4 pm to 9 pm

SMALL PLATES Butter Poached Maine Lobster Rolls Toasted brioche, tomato, cucumber, lemon aioli Pork Belly Steamed Buns Blood orange-Hoisin glaze, sweet & sour cucumbers, cilantro Chorizo Stuffed Dates Bacon-wrapped, tomato aioli, herbs Charlotte “Nachos” Fried potato chips, pimento cheese Fondue, scallions, apple wood bacon Lobster Biscuits & Gravy Buttermilk biscuit, Neese’s country sausage & lobster cream “gravy”

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F A H R E NH E I T

ahrenheit’s menu is “inventive, new American regional cuisine.” It is celebrity Chef Rocco Whalen’s dedication to using the finest and freshest, locally sourced seasonal ingredients along with Asian insinuations that make this fare uniquely his own. The menu is so imaginative and distinctive you’ll not find anything else like it no matter where your travels take you. This, to Rocco’s thinking, is the only way to cook: always fresh, prepared from scratch, with most of the ingredients coming from local and regional farms.

Chicken Wing Confit Garlic, citrus, scallions, chiles, parmesan

brie, parmesan, goat cheese, mezze rigatoni, cognac & lobster cream

ENTRÉES

Slow Braised Kobe Beef Short Ribs Teriyaki lo mein, wild mushrooms, baby bok choy, apple syrup, sesame

45 Day Dry Aged Strip Steak Pickled shallots & chile relish, roasted fingerling potatoes Dutch Harbor King Crab Ramen Heritage Farms pork belly, 12 hour Hondashi broth, truffle, roasted wild mushrooms, soy cured egg Griddled Creekstone Farms Burger Cheddar, arugula, smoked onions, bacon, English muffin, rosemary fries Maine Lobster “Mac & Cheese” Butter poached lobster, dried tomatoes,

COCKTAILS Not Tonight, Honey Cardinal gin, Cloister honey, simple syrup, rosemary, lemon Cucumber Hibiscus Collins Hendricks gin, hibiscus sour, muddled cucumber, simple syrup Aviation in the Skye Hendricks gin, lemon juice, Luxardo Maraschino liquor, Crème de Violette August/September 2014 • @qcexclusive • 111

Charlotte’s Finest Restaurants

S o u t h par k ’ s best as i a n

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ZN Azian Cuizine Charlotte is conveniently located in SouthPark’s Piedmont Town Center. The two-level restaurant features a large 55seat outdoor patio, an indoor/outdoor open air conversation bar, and an intimate sushi bar. For private parties, the Zen Room can accommodate up to 50 guests in a semi-private or private setting. The Mezzanine Level has seating for 30 for an exciting ‘above the crowd’ ambiance. Patio events, full restaurant buyout events, and catering services are also available.

Appetizers Red Dragon Shrimp Crispy fried shrimp in our very spicy dragon sauce served with lime aioli.

Korean Beef Short Ribs Tender short ribs served with mashed potatoes and sautéed vegetables.

Piedmont Town Center 4620 Piedmont Row Drive Charlotte, NC 28210 980.819.9189 www.AZNRestaurant.com

Hong Kong Pan-Fried Noodle Shrimp, scallops, chicken and vegetables stir-fried with a soy garlic sauce served over crispy pan-fried noodles

Seafood Specialty Sushi Rolls

AZN Crab Cake Pan seared jumbo crab cake served over pomegranate plum sauce and arugala.

Chilean Seabass Marinated in Miso-Sake then baked, served with sautéed vegetables and rice, Misiyaki glacé and red beet vinaigrette.

Firecracker Spicy tuna, tempura flakes, topped with firecracker mix, and jalapeño.

Hong Kong Style Lettuce Wraps Wok-sautéed with choice of chicken, pork or vegetable.

Black & Blue Tuna Sushi grade tuna seared rare, spiced seaweed sesame crust served with Thai basil citrette and soba noodle salad.

Mt. Fuji Tempura shrimp, cream cheese, avocados inside topped with krabstick, sesame seed, spicy mayo and eel sauce.

Vegetable, Rice & Noodle

Kamikaze Spicy lobster, blue crab, scallions, cucumber and avocado topped with tuna salmon, a dab of sriracha and eel sauce.

Meat & Poultry Cantonese Roasted Duck Deboned half of duck marinated for 4 days roasted to perfection, served with cilantro, cucumber and Ume sauce.

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Spicy Anna Noodle Soup Shrimp, scallops, chicken and vegetables in a hearty, spicy soup with egg noodles.

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Keeping Charlotte Fired Up Since 1998

6 Charlotte Area Locations Dilworth,Uptown, Foxcroft, Birkdale, Blakeney & Gastonia Feedback@brixxpizza.com www.BrixxPizza.com Monday-Saturday: 11 a.m. to 1 a.m.

Sunday: 11 a.m. to 11 p.m.

Open Late Night Patio Dining Vegan & Gluten-Free Options Starters Bruschetta Marinated roma and sundried tomatoes, fresh house made mozzarella served over toasted focaccia toast Brixx Cheese Plate Three house made cheese spreads served with toasted pita points Fig & Proscuitto Flatbread Proscuitto, caramelized onions, gorgonzola, walnuts on oven roasted flatbread

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hese days, it’s hard to find a Charlotte native, but, Brixx is a true Queen City original. Founders Jeff Van Dyke, Eric Horsley and Barbara Morgan wanted to establish a restaurant that applied fine dining technique to comfort food. So, from day one, Brixx has served amazing gourmet pizzas served hot out of the wood burning oven and topped with fresh, top quality ingredients. Add in a cultivated collection of salads, pastas and wraps complemented by 24 craft beers on tap and 14 wines by the glass and Brixx has been delighting guests since the first location opened in Dilworth in 1998. Along the way, Brixx has added vegan and gluten-free options because everyone deserves a night out for pizza and beer.

All Brixx locations serve until 1 a.m. six nights a week and make their signature traditional and whole wheat dough, focaccia bread, fresh mozzarella and more from scratch every morning.

kalamata olives, roasted red peppers, feta cheese and banana peppers Sweet Thai Chicken Salad Chicken in sweet chili sauce, goat cheese, red peppers, pistachios on chopped romaine drizzled w/ Thai satay dressing

Pimento Cheese Jalapeño pimento cheese, roasted red peppers, crumbled bacon, spinach leaves Pear & Gorgonzola Sliced pear, mozzarella, gorgonzola and caramelized onions topped with toasted walnuts

Pizzas Sandwiches and Pasta Mexican Black-bean spread, mozzarella and cheddar cheeses, wood-roasted chicken, roma tomatoes and sliced fresh jalapenos topped with sour cream

House-Made Mozzarella Sandwich Mozzarella baguette, roma tomatoes, onions, basil and balsamic vinaigrette

Rustica Prosciutto,mozzarella, mushrooms, artichoke hearts, kalamata olives and roasted garlic

Roasted Chicken Alfredo Crumbled bacon and wood-roasted chicken tossed with wild mushroom alfredo sauce over angel hair pasta

Salads Mediterranean Salad Chopped romaine hearts, housemade feta dressing, roma tomatoes,

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August/September 2014 • @qcexclusive • 113

SPONSOR INDEX Please support our sponsors and let them know you saw them in this issue of QCExclusive Magazine.

Amina Rubinacci ........................................................24 Attitude Furnishings ...............................................79 Augusta Homes ..............................................................6 AZN Azian Cuizine ...................................................16 Bentley Of Charlotte ...............................................10 Blackhawk Hardware ...........................................115 Blue Max ........................................................................71 BlushBeauty&Makeup...........................................45 Bridgewater Capital .................................................80 Brixx Wood Fired Pizza ........................................57 Carmen!Carmen!......................................................40 Classic Attic ...................................................................43 Cottage Chic .................................................................28 Cottingham Chalk Hayes .......................................35 David’s LTD .......................................................................2 Dean & Deluca .............................................................59 Diamonds Direct ....................................Back Cover Dr. Robert Lowe, DDS ..............................................21 Dutchman’s Casual Living .....................................36 Enhanced Images .......................................................47 Fahrenheit .....................................................................55 ForkFarmAndStables..............................................32 George’sBrasserie.....................................................53

Good’s Home Furnishings .....................................71 Graylyn ............................................................................63 Hearth & Patio .............................................................75 Hughes Kitchen & Bath ...........................................77 I.C.London......................................................................38 Jaclyn Ehrlich ................................................................75 Jim Fagan Realtor .......................................................69 Keffer Hyundai ............................................................31 Kirin Ichiban ..................................................................50 Lake Norman Realty ..........................................23, 78 LandRoverCharlottte..............................................19 Leah&Co.........................................................................49 Linville Ridge .................................................................73 Little Gym ......................................................................49 Lucky Clays Farm ........................................................61 McDevitt Agency ..........................................................8 Mercedes-BenzofSouthCharlotte..................11 Metropolitan ...............................................................29 Omni Hotel .................................................................114 Pandora ...........................................................................25 Pavilion ............................................................................43 PiedmontTownCenter............................................17 PinkHanger...................................................................36

Potter’sInvitational...................................................43 PremierSotheby’s......................................................12 PremiereHomeTheater.........................................66 Queen City Shootout ............................................37 ReMaxExclusive............................................................4 ReSalon ...........................................................................45 Sabi.....................................................................................65 Sally’sOpticalSecrets...............................................47 Shain Gallery .................................................................39 Sip&Stroll.......................................................................38 Sky Asian Bistro ..........................................................63 Stickley Audi & Co. .....................................................72 Thai Orchid ....................................................................65 The Gifted Box .............................................................43 The Virginian ................................................................14 Tiki Terranean ...........................................................104 Upscale Urban Design ............................................79 Williams Knife Co. ......................................................26 Windsor Jewelers ......................................................27

To advertise in QCExclusive Magazine contact qcexclusive@gmail.com or call 704.219.9088

Fresh New Look. Same Great Location.

The newly renovated Omni Charlotte Hotel blends sophistication with a genuine touch of North Carolina hospitality and welcomes travelers to the most sought-after location in Uptown Charlotte.

Located in the heart of the financial district and just steps from area attractions, the four-diamond Omni Charlotte Hotel is the perfect destination for business and leisure travelers alike. Experience luxurious accommodations, personalized service with our complimentary loyalty program and indulge in bold flavors and unforgettable tastes at the all new Trade Restaurant & Bar.

For more information, call 800-843-6664.

132 E. Trade StreetMMM•MMMCharlotte, NC 28202MMM•MMM704-377-0400MMM•MMMomnicharlotte.com Subject to availability. See website for terms and conditions.

114 • qcexclusive.com • August/September 2014

Christopher Designs

Photography: Bartosz Potocki

Crisscut

Selection, Education, Value & Guidance – Redefined.

4521 Sha r o n Ro a d, Cha r l ott e NC 28211 | 70 4.532.9 0 41 o r 8 8 8.4 0 0.4 4 47 w w w.D ia m o n d s-D i r e c t.co m

Diamonds Direct Birmingham | Mountain Brook, AL | 205 – 201–7400 Diamonds Direct Crabtree | Raleigh, NC | 919 – 571 – 2881 Diamonds Direct The Domain | Austin, TX | 512 - 691 - 9950 Diamonds Direct Short Pump | Richmond, VA | 804 - 967 - 0500

O ff i cia l Jew el er of t h e Ca r ol i na Pa nt h er s

Monday-Friday 10:00–7:00 Saturday 10:00–6:00 Closed on Sundays Across from South Park Mall