T H E Q U I N T ES S EN T I A L C H A R LOT T E L UXU R Y M AG A Z I N E
A Seat At The Table Long-table dinner series Relish Carolina makes its return; boards, breads, and punches are all the rage; and new restaurants like The Stanley, Haymaker, and Hello, Sailor are making a statement:
Charlotte is a food city.
A seared scallop from Chef Paul Verica's The Stanley.
no. 51 • the food issue • aug/sept 2018
PRINCESS FLOWER COLLECTION
S PECIAL EVENTS
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N O . 5 1 • A U G /S E P T 2 0 1 8
The Exclusives THE FOOD ISSUE
130 A Food City Charlotte's New Restaurants 138 The Lost Art Of Dinnertime Relish Carolina's Return 144 The Art of the Smorgasboard The City's Best Meat and Cheese Boards 152 Let's Break Bread Loaves You'll Love 158 The Communal Cocktail Drinks To Share With Your Friends
This Page: Bardo's Octopus | A Food City on p. 133 photo by Jamey Price Cover: The Stanley's Seared Scallop | Standing Room on p. 65 photo by Kyo H. Nam
THE DEPA RTMEN TS
65 THE CULTURE ARTS, STYLE, AND WELLNESS
37
Art for the World McColl's Artist-inResidence, Julio Gonzalez
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Potters Market Invitational The event's 14th time at the Mint Museum
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A Childhood Vision, Reimagined Q&A with phoographer Anna Naphtali
76
Making Waves Undercurrent Coffee creates community
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Whole Food with Chef Alyssa Learn how to cook healthy, simple, elegant food with one of the best
72
FOOD AND DRINK
Standing Room Chef Paul Verica's The Stanley
An Italian Boutique Amina Rubinacci's style shines at SouthPark
60
THE SPREAD 65
54
“I keep saying, ‘There are no rules.’"
88
Haberdish's Chicken Biscuit Southern deliciousness in NoDa
84
Flour Shop's Squash Creative flavors on Park Road
86
Lincoln's Haberdashery's Pear Tart A dessert done right on South Blvd.
88
Haymaker's Grassy Knoll A cocktail you won't soon forget
90
Suffolk Punch's Beer Flight A South End sampling of Hyde's Beers
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THE DEPA RTMEN TS
102 THE FOLIO HOME AND DESIGN
93
Southern Essence Design with Katie Emmons
98
Amodernary Contemporary style with Carlos Fuller
102
Kitchen Envy A stunning space from the good folk at Cambria
104
Storey Book Living A gorgeous Storey Home living space with bar
THE EXPLORED
106
A Kitchen Made For Daily Life A Shea Custom gathering space perfect for the family
108
Natural Life A Myers Park backyard gets a new look with the help of the talented Myron Greer
110
Redefining Modern A modern marvel from Arcadia Homes
122
TRAVEL AND SPORTING
116
Kimpton Cardinal The downtown hotel is the epitome of Winston-Salem Southern Charm
122
The Southern Coast A visit to the historic town of Beaufort, South Carolina and its Lowcountry surroundings
93
126
Whitewater From rafting to kayaking, biking to climbing, and even their new Paddle to Table event, the USNWC has it all
96 "The one rule that I try not to break is the first principle of design: Balance."
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116
Julie King
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THE NOTE
Left to Right: Dishes from Bardo, The Stanley, Haymaker, and Le Cochon d'Or
No. 51 | The Food Issue
D
urham's food is good. Raleigh's is delicious. Asheville's food scene is amazing. Charleston's is world-class. When people talk about Carolina cuisine, these are the cities they mention over and over again. And I've eaten in all of these towns at their best restaurants, and the food is so good... don't get me wrong. What aggravates me is not that people are praising them—they are great food towns. I'm bothered by the fact that Charlotte always seems to be the forgotten city—a place not even worth mentioning in the same breath. Well, the openings of 2018 should finally put an end to this nonsense. Chef-driven concepts like Haymaker, The Stanley, Hello, Sailor, Le Cochon d'Or, Flour Shop, and Bardo—along with openings from restaurateurs like Ford Fry and Danny Meyer—have changed the landscape. And when we combine these new establishments with the old guard like Rooster's, Barrington's, The Fig Tree Restaurant, and Bonterra, or with other favorites like Soul Gastrolounge, Kindred, The Asbury, Stoke, Futo Buta, Dogwood, and O-Ku, (and so many more that I can't even come close to naming them all) foodies will surely realize that our city has some absolutely delicious frickin' food. Right now, this very moment, it appears that Charlotte's a hungry city, and I for one think it's more than ready to take its seat at the table.
Sincerely, Jon-Paul Grice, Editor
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THE EV EN TIST
au g /s ep t 2 0 1 8
EDITOR’S CHOICE
Till 9/8/18 Smoke Jerald Melberg Gallery is pleased to present SMOKE, a two-person invitational exhibition of work by Dennis Lee Mitchell and Steven Spazuk. Both artists create works on paper and panel purely with smoke from a burning flame. This exhibition marks both Mitchell and Spazuk’s first in the state of North Carolina. Dennis Lee Mitchell lives and works in Washington, D.C. and is a 2016-2017 recipient of a Pollock/Krasner Foundation Grant. His recent works are smoke drawings on paper, beautiful mandalas that resemble organic forms like large-petaled flowers, and spiral shells. Steven Spazuk lives and works in Montreal, Quebec and has been working in fumage (smoke painting) since 2002. Spazuk applies smoke from a live flame to thick paper and panels, then employs tools like brushes, feathers or metal scrapers to carve and craft the soot into the final image. jeraldmelberg.com
AUG/SEPT 2018 • @QCEXCLUSIVE • 27
The Eventist // Aug/sept 2018 EDITOR’S CHOICE
Till 9.14.18 | Katie Walker at Hodges Taylor | hodgestaylor.com / photo courtesy Hodges Taylor
8.11.18 - 8.12.18 Festival of India Beginning at 12 pm each day, the 24th Festival of India in Charlotte is a family-friendly event celebrating the richness and diversity of Indian dance, food, art, music, and Bollywood entertainment, with interactive activities such as henna tattoos, yoga, and live music. Held at the Belk Theater at the Blumenthal Performing Arts Center, tickets are $6 in advance or $7 at the gate, and admission is free for children under the age of ten. blumenthalarts.org
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8.17.18 The Glenn Miller Orchestra The New York Glenn Miller Orchestra will be performing for one night only with classics such as “In the Mood,” “Moonlight Serenade,” and “Chattanooga Choo Choo.” Held at the Belk Theatre, tickets range from $49 - $71. blumenthalarts.org 8.22.18. - 9.9.18 The Lion King Performed at the Belk Theater at Blumenthal Performing Arts Center, The Lion King is one of the most beloved
musicals of all time. With six Tony Awards including “Best Musical” and music by artists none other than Elton John and Tim Rice, The Lion King is a theatre experience unlike any other. Tickets begin at $30. blumenthalarts.org 8.24.18 - 8.26.18 Southern Women’s Show Held at the Charlotte Convention Center from 10 am - 7 pm on Friday and Saturday and 10 am - 5 pm on Sunday, the 36th annual show will feature an array of handbags, jewelry, beauty tips, runway
6401 MORRISON BLVD, CHARLOTTE, NC | 704-365-3700 | ELIZABETHBRUNS.COM
The Eventist // Aug/sept 2018 EDITOR’S CHOICE
Till 9/14/18 | SOCO Gallery presents Juan Logan's Long Silence | soco-gallery.com | Photo courtesy of SOCO Gallery
fashion shows, cooking classes, and speakers such as Savannah Chrisley from Chrisley Knows Best on Aug. 25. Adult tickets are $10 in advance online, or $12 at the door, and Youth tickets (ages 6-12) are $6 at the door and online. Children six and under are free with a paying adult. charlotteconventionctr.com 8.24.18 - 8.26.18 30th Great Gatsby Gala Located at the Hilton Charlotte Center City, this event features live orchestra, swing dancing, and a silent auction, in addition to heavy hors d’oeuvres, desserts, wine and beer
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from local Charlotte restaurants. The Gala raises money for the National MS Society’s Greater Carolinas Chapter, hoping to work towards a world free of MS. hilton.com 8.3.18 - 9.29.18 Collected & Gathered Explore the latest exhibit at South End's Lark & Key Gallery, a mixed media exhibit featuring new works by the talented Janet Eskridge, Bridgette Guerzon Mills and Deborah G. Rogers, alongside additional guest artists Leah Mulligan Cabinum and Colleen Riley. larkandkey.com
8.17.18 Cabarrus Arts Council Art Walk Meander about downtown Concord to enjoy local artwork from 6 pm to 9 pm. Participating businesses include Union Street Bistro, Downtown Donuts, Cabo Winery, the Historic Cabarrus Association, Red Door Gallery, Chez Francois and many more. cabarrusartscouncil.org 8.21.18 Bike-N-Brew The Carolina Thread Trail and Blue Blaze Brewing Co. present Bike-N-Brew: a four mile bike ride guided by the Carolina Thread Trail. The ride will highlight
Curt Butler O
Vigilant Mixed Media on Canvas 36x36
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Under Study Mixed Media on Canvas 48x48
AUgUSt 24, 2018 Meet the Artist • 6-8pM All new work
2823 Selwyn Avenue, Suite K | Charlotte NC 28209 704-334-7744 | www.shaingallery.com
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The Eventist // Aug/sept 2018
historic spots and information about the Carolina Thread Trail Project beginning at 6 pm. This free event is for all ages and begins at Blue Blaze Brewing Co. After the event, riders are encouraged to hang around for a beer or kombucha. carolinathreadtrail.org 8.25.18 Sam Van Aken: The Open Orchard Join the McColl Center for Art + Innovation to experience Sam Van Aken’s new exhibit, The Open Orchard. The exhibition will preserve heirloom and antique fruit varieties, Van Aken’s botanical illustrations, herbarium specimens and much more. Interactive demonstrations and workshops for visitors include printing, hand-coloring botanical illustrations, creating herbarium specimens and cooking dishes based upon featured fruits. This free event explores discussions of food scarcity and intertwined cultural implications. mccollcenter.org 8.25.18 Pizazz Smooth Jazz Festival At 6 pm, join performers such as Kenny G., Dave Koz and Bob James for an evening of jazz at the Charlotte Metro Credit Union Amphitheatre. Ticket prices range and are available for purchase on the Charlotte Metro Credit Union Amphitheatre’s website. charlottemetrocreditunionamp.com 9.7.18 - 9.9.18 Vintage Market Days of Charlotte: ‘American Dream’ Held at the Park Expo and Conference Center, ‘American Dream’ by Vintage Market Days is a vintage-inspired market filled with art, antiques, clothing, jewelry, handmade items, seasonal decoration, live music, food, and more. The event is open each day from 10 am until 4 pm. Tickets for Friday three-day passes are $10, and Saturday and Sunday passes are $5, with parking passes at $8 each. vintagemarketdays.com
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Lun Tse, Patina Gardens, oil painting on canvas w/silver leaf background, 52" x 64"
Craig Alan, Motivo, oil on canvas, 48” x 60”
@PictureHouseGallery @picture_house_gallery
@PictureHouseGal
The Eventist // Aug/sept 2018 9.11.18 Love Never Dies Performed at Belk Theatre, Love Never Dies is the sequel to Andrew Lloyd Webber’s renowned The Phantom of the Opera, one of theatre’s most beloved musicals. Tickets start at $25, and times differ each performance, available on the theatre’s website. blumenthalarts.org 9.12.18 Film and Fashion: The Gospel According to André At 7 pm, Mint Museum Randolph will present a screening of the new documentary on André Leon Talley, former editor-at-large for American Vogue magazine and curator of the special exhibition, The Glamour & Romance of Oscar de la Renta. The event will include free popcorn, cash bar, live music, giveaways and other additional features. mintmuseum.org
WHENEVER WHEREVER & HOWEVER YOU WANT US WE’RE THERE FOR YOU
Water & Coffee Home | Office | Anywhere
9.12.18 A Symphonic Celebration of Prince The Charlotte Metro Credit Union Amphitheatre presents the music of Prince celebrated through a symphony, and range of vocalists and musicians endorsed by the Prince Estate. charlottemetrocreditunionamp.com 9.14.18 - 9.15.18 2018 Dilworth Home Tour Since 1972, Dilworth has welcomed locals to explore the neighborhood in the annual Dilworth Home Tour. Enjoy a walk through seven homes and gardens, in addition to using one of the free bikes from B-cycle to enjoy the tour. Afterwards, Bonterra will be serving half-priced wine with your ticket. Tickets are $25 in advance and $30 the day of. The event will be held from 6 pm - 9 pm on Friday and 10 am to 4 pm on Saturday. dilworthonline.org
www.diamondsprings.com 800.715.2286
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To list an event here contact us at info@qcexclusive.com
SMOKE
Dennis Lee Mitchell Steven Spazuk On view through September 8, 2018 Presenting an invitational exhibition of work by Dennis Lee Mitchell (Washington, DC) and Steven Spazuk (Montreal, Quebec), two artists who use the smoke from smudge pots and torches to create their unique imagery.
625 South Sharon Amity Road Charlotte, NC 28211
Dennis Lee Mitchell, UNTITLED (28.2), 2018, Smoke on Paper, 46 1/4 x 46 inches
704-365-3000 gallery@jeraldmelberg.com www.jeraldmelberg.com M-F 10-6 Sat 10-4
AUG/SEPT 2018 • @QCEXCLUSIVE • 35
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Art for the World Julio Gonzalez, the McColl Center for Art + Innovation’s Artist-in-Residence, enlightens us on his inspirations, work, and goals. words SUNNY HUBLER
portraits JAMEY PRICE
AUG/SEPT 2018 • @QCEXCLUSIVE • 37
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The Culture // Musings
After decades of dabbling in art of various kinds, it was nearly four years ago when Julio Gonzalez created a project he’s called Dia de los Casi Muertos. The effort struck such a chord that it ultimately changed Julio’s course: He is serving as the McColl Center Artist-in-Residence through August of 2018 from his second-floor studio in the Uptown gallery. Julio moved to Charlotte as a young teen, where he worked tirelessly in his father’s restaurants all across the region, from High Point to Rock Hill. Still, he says, he has “always been an artist.” “I’ve drawn for as long as I can remember. In middle school, I started drawing my own comics with my own characters. But I had no interest in art history—I just wanted to write stories and draw.” For many years, art was an “in-between thing” for Julio as he pursued other work, but then his multi-year Dia de los Casi Muertos (Day of the Almost Dead), was born. In it, Julio reacted to what he initially perceived as a growing cultural appropriation of the Mexican Day of the Dead holiday. It struck him as noteworthy, and he wanted to react. Julio began adorning subjects with head-to-toe skeletal body paint, making full-body photographs, and then conducting interviews with people about death — their own and others. He got such an outpouring of responses that the project snowballed into something much bigger; ultimately, it is an examination of how different cultures deal with death and the taboos that surround death and dying. Julio has decided to continue to engage with the art project biannually in addition to his current work, which is focused around producing arrestingly colorful, textural multidisciplinary art at McColl.
The Artist-in-Residence is a prestigious position. How did you first get involved with McColl? Dia de Los Casi Muertos incorporates a lot of elements and was getting to the point where I could not create it out of my spare room anymore. At the time, I was just dipping my toe into getting grant funding. My friend looked over my draft and said, ‘Julio, your concept is strong but this proposal is sh**.’ He said the next time we spoke, my revised proposal should be something worthy of submitting to a cultural organization like the McColl. So that’s what I did, and here I am. Since Dia is partially about cultural practices, how has your own heritage influenced your work? Who am I? Where do I come from? Where am I going? These are the basic questions we all ask ourselves. I grew up as a Latino in the South during the 80’s. My brothers are mixed race. From this point of view, the question of heritage gets tricky: Am I Honduran? Am I Mexican, am I American? I grew up
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“What I love about art is that there are no rules and no guarantees. It’s wide open.”
The Culture // Musings
”I’d like people to stop and think, to realize how connected we are to one another.” watching Sabado Gigante on Univision with my grandmother while also watching Thundercats during Saturday morning cartoons. Trying to figure out my identity lead me to always see things from multiple perspectives. Did you go to school for art? I don’t have any formal art training. I started working to earn money as soon as I could, and at my dad’s restaurants I started as a busboy and eventually worked every position from dishwashing to the accounting office. I took up DJ-ing on the side for a few years, too. I would draw on the back of tickets or bar napkins when the restaurant was slow. As a self-taught multidisciplinary artist, what are some of the greatest lessons you have learned about being an artist? Try to make art you enjoy and find your tribe. You describe your artistic practice as constantly asking ‘what if?’ What has been a memorable ‘what if’ question? I’m currently working on a body of work that is inspired by pre-Columbian culture. As I was researching Mayan writing and architecture, I began to wonder "what if they had not experienced a decline and had continued as an empire?" What would they have created with new technology and processes like 3D printing and knitting for example? The answers are currently on display at the McColl and Bechtler Museum of Modern Art. What is your creative process like? Mentally, I’m always absorbing. I always keep a sketchbook with me. It’s full of drawings, notes, and checklists. I have all of them, going back to middle school. I will usually have one main project and a lot of experiments going on at the same time. If I get stuck on the project, I can switch to one of the experiments until I get unstuck. Right now, there’s nothing on the backburner—everything’s cooking all at once. What message do you hope to express through your art? I’d like people to stop and think, to realize how connected we are to one another. And I’d like people to unashamedly go back to that sense of curiosity, exploration, and childlike wonder. You do a lot of great things in the community. How important is that sense of community to your work? Being out in the community is vital to my artistic practice. It started back when I was a kid sneaking around tagging graffiti on walls as a way to get my voice out in the community. That morphed into murals, which then led to the work I’m doing now. I’m less concerned with getting my voice out there with the community work, rather it’s about using my art as a vehicle to express a community’s voice. I get the joy of helping make that happen. What is your favorite thing about having a career in art? I love that there are no rules and no guarantees. It’s wide open. info wonderwhatif.com | mccollcenter.org @gonza_art | @mccollcenter
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The Culture // Exhibited
Potters Market Invitational
O
The Mint hosts the popular event for the fourteenth time. words LUCY MURREY
photos courtesy MINT MUSEUM
On September 8, the Mint Museum Randolph will host its 14th annual Potters Market Invitational from 10 am - 4 pm. Gather on the lawn with over 65 North Carolina exhibiting potters to admire traditional and contemporary works alike and participate in the opportunity to purchase pieces directly from the artists themselves. Appreciate creations from potters of the North Carolina mountains, the Piedmont and the Catawba Valley, as well as the historic Seagrove area— the designated birthplace of North Carolina traditional pottery. Enjoy clay
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The Culture // Exhibited
Direct European Imports ANTIQUES GARDEN ARCHITECTURAL
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antiques
demonstrations, food, and live music from local makers before continuing your day at Mint Museum Randolph, where docents are available for free tours during museum hours, or utilize your PMI ticket for admission to Mint Museum Uptown to view their full collection. Tickets are available online or for purchase upon entry. Whether you are a seasoned collector or a ceramics newcomer, join the Mint Museum in witnessing the finest examples of North Carolina’s rich and everlasting history of pottery. info
4115 Monroe Road | Charlotte, NC 28205 | 704.333.3138 handsantiques.com
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handsantiques2018
pottersmarketatthemint.com mintmuseum.org @themintmuseum
The Culture // Photography
"If hospitality is the foundation of my work, art becomes an invitation to the table in some way."
A
A Childhood Vision, Reimagined Anna Naphtali brings her hybrid of creative talents to the fore, and marries her love of gourmet food with photography. words SUNNY HUBLER
photos JAMEY PRICE or courtesy ANNA NAPHTALI
Anna Naphtali has that thing where it just seems there’s no way she could have lived a life as anything other than an artist. I know that may sound reductive, or like I’m pigeonholing her, but I’m telling you: From her innate skill sets to her tangible childhood memories to simple things like how items are styled in her home, you can tell Anna has an eye that allows her to see things just a little differently. Anna is, by trade, a photographer, food stylist, creative director, and, really, something of a visionary. She’s worked for everyone from Carrie Underwood to Kinfolk Magazine and Architectural Digest to ABC’s Dancing With The Stars, and she teaches classes at creative conferenc-
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es across the country. But don’t be mistaken: Anna is not a dabbler. Rather, she’s an experience-seeker, a submerser, the type of person who has stories like, “that time I joined a breakdancing crew in Monterrey, Mexico,” or a nine year period during which she was part of a hip-hop/jazz fusion band. To give more context, though she was born in Uptown Charlotte, Anna moved to Australia at age 18, spent three months in the jungles of Malaysia, two in London, studied Spanish and Breakdancing in Mexico, and then returned home in her mid-twenties. She has done stints in various places since, while working as a production assistant, freelancing for NBC, working in online content creation… but with all that change, never did she put down her camera.
The Culture // Photography
Eventually, as a passion for photography flourished alongside what is a deeply ingrained connection to gourmet food culture, Anna went back to school to complete programs of Design and French Food Culture at Parsons in Paris and to study Mediterranean Culture and Food Systems Design in Barcelona. Her images are arresting, beautifully-composed and artfully styled. What you might call her aesthetic is less something you’ll see repeated in every image, and more the eye she possesses that pervades every shot she has captured and brought to life. When it comes to her work, that’s really a story that deserves to be told in Anna’s own words. How and when did you first learn photography? I received a film camera around the age of fifteen, and it was like the world around me came alive. I photographed everything, and felt like I was exploding with creativity. The South is a major influence for your life’s work, you’ve said. How, and what made you return here for good? I grew up in my grandmother’s kitchen, and most childhood Sundays were spent getting dirty in the woods, and picking pecans for pie and fresh mint for sweet tea. I think we’re all looking for “home,” and trying to find our way back to the tables of safety, belonging, and the first tastes of feeling loved, whatever that looked like. The hospitality rooted in Southern culture, that I learned from my grandparents, is the soul of my work. Whether it’s telling visual stories, working with food, or creating events and workshops, it all connects to this background: If hospitality is the foundation of my work, art becomes an invitation to the table in some way. As for settling here, the beautiful thing about the Queen City is that, for me, it is familiar. I can go to other cities
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and find more people that look like me, I can go to Los Angeles and join the hustle for creative jobs or I can rent a flat in Europe, but no matter how long I’m gone, eventually I crave coming back. There’s the ocean a few hours one direction, mountains an hour or two the other, and fried okra and BBQ every stop in between. I mean, it doesn’t get much better than that. Did you always intend to have your own business? I started a roadside business selling paper bows constructed from notebook paper and tape, around seven years old. Even though I only sold one, half price for a nickel, my entrepreneurial spirit was sparked. My question has never been if I would own a business, it’s always been: what will it be, or what should I pursue? What do you shoot with today? A Canon 5d Mark iii, L series prime lenses. What drew you to shooting and styling food specifically? I remember sitting on the counter in my grandmother’s kitchen, watching her cook for a group of people. One of the men wandered in the kitchen and asked what I wanted to be when I grew up. My grandmother was plating the food, and I had an insatiable urge to pile the salad and drizzle the sauce, so I looked up and said, “I want to be the person who puts food on the plate.” He said, “oh you want to be a cook, or a chef?” and I said, “no, I want to be the person who puts food on the plate.” I remember he laughed and said, “I don’t think that’s a job.” That desire never went away. It was only natural for me to eventually find my way back into the kitchen with my camera… and then when I began styling professionally, I smile back at that little girl and say to myself, "turns out, putting things on a plate is a job."
The Culture // Photography
"There are no magical fixes to difficulties, but I began to approach problems as routes to adventures, and disadvantages as trajectory for new passion."
Naphtali's work encompasses a wide variety of genres from food styling and photography to portraiture, product, home, and fashion photography.
What draws you to that side [styling] of photography versus, say, something more photojournalistic in style? There seems to be an idea that there are more pure forms of photography based on the level of intervention (styling) or not, but even photojournalists can change the way a narrative is perceived by how they crop and angle a subject. I had been photographing for years, but felt like something was missing in my work. I didn’t want to just capture scenes, I wanted to intentionally create and be more involved in what I was making. I think in my hybrid creative state, my deepest interest or skill is in composition and design. I feel connected to food but I see in design; shapes, colors, patterns, lines and the communion of objects in space. Styling can be intuitive, but
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sometimes I conceptualize months ahead, shop for props, curate scenes to compliment the dishes and then keeping the ingredients looking right with acids and oils, and accounting for the changing of food as it sits out… it has to be thought out. I think providing beautiful images isn’t just about aesthetics, it’s finishing the thought of food, and representing the story with care. Why did you also start teaching your craft to others? There’s something so rewarding about connecting with people in person... Something happens when a group of people come together with the openness to create and learn; a collaborative and inspiring spirit ignites. Some of my most altering career shifts and personal inspired moments happen from these environments. I want to love through hospitality, and I want to set people free to dream and create. These workshops and events are a chance to do that. What is a typical work week like for you? What I love about my work is that it’s always changing. If I’m styling a catalog or big project, it looks like 8-10 hours a day inside a dim warehouse, where I crawl in and out of a hotel bed and consider daylight a luxury. But the more typical work week looks like hustling a little girl out of bed at 6:20 am, coffee shop hopping where I plan, edit, propshop etc… and traveling to various locations for shoots, unless it’s one of my inhouse shoots. I also have certain days I work in my home studio, or two other local studios all day, doing in-house production.
The Culture // Photography
"There’s no formula for the life you want to live, but you can change your perspective, take practical steps, re-prioritize, and pioneer your own wild path." What do you think people may not know, or may even misunderstand, about the life of a pro photographer? The question I get asked most often is, “how do I have your life,” or, “how do I have your job?” And I usually just laugh, because there are a lot of hidden complexities and hardships in the real parts. Several years ago, I was at my lowest, most heartbreaking point. I formerly lived very fragile, sterile, and fearful, but I found a perspective shift that changed my life. There are no magical fixes to difficulties, but I began to approach problems as routes to adventures and disadvantages as trajectory for new passion. I surely didn’t plan to be a single mother in my 30’s, but I also couldn’t have dreamed up the adventures we continue to have as this tiny duo. There’s no formula for the life you want to live, but you can change your perspective, take practical steps, re-prioritize, and pioneer your own wild path. info annanaphtali.com @annanaphtali
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The Culture // Style
W An Italian Boutique
Amina Rubinacci's Italian style shines in South Park words SUNNY HUBLER
When Jeannie DeMarco and Stuart Yochem opened Amina Rubinacci Charlotte in SouthPark, it was September of 2012, and the two were more than eager to shake up Charlotte’s fashion scene. The line of Italian women’s wear, from one of Italy’s biggest fashion houses, is beloved: Amina Rubinacci is known widely as a line that’s classically and elegantly luxurious. There are only four flagship U.S. boutiques, so making this available in
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photos JAMEY PRICE
Charlotte was something both women saw as an important step for the city’s style evolution. Jeannie, alongside daughter and business partner Stuart, has made it her mission to not only present the full Amina Rubinacci line, but to also make the shop a destination by sourcing unique accessories to pair with the Amina Collection. The two talked business ownership, style, and turning vision into reality.
The Culture // Style
“Our work is not only to find pretty things, but to find clothing that works together to create an entire look.”
What inspired you to get into the industry? Jeannie: I have always been into fashion. I can remember choosing a lamb's wool dress at age five, so I even cared all the way back then. Since my jean and tshirt phase in my twenties, my fashion has most definitely evolved. I am drawn to simpler designs with a slight edge. How did you and your mother decide to go into business together? Stuart: I grew up with two parents who always encouraged my brother and me to be our own bosses. Watching them run their two boutique furniture stores was very inspiring to me. I love the idea of creating your own vision, and with a small business you can do just that. Jeannie: I was living in Boston when my mom presented me with the idea of opening Amina. I thought it through and decided after seven years
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of Northeastern winters, I was ready for a change. Plus, what better way to learn about the fashion industry than from someone I have always turned to for clothing advice? With my passion for journalism and photography and hers for fashion and design, we blended our creativity to make our store what it is today. [In addition to Jeannie and Stuart, Brittany Alexander and Kendra Surface assist clients with styling and putting together that perfect ensemble.] What is your background? Jeannie: I was an art major in college. After graduating from Georgia, I went on to channel my creative energy into graphic design. Shortly thereafter, my husband, Joe, and I opened our first furniture store, Workbench. We specialized in high-end Scandinavian and Italian furniture. At the time, it was something very different for Charlotte. From there, my passion for design was born.
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The Culture // Style
What inspired you to start Amina Rubinacci in Charlotte? Stuart: We hoped to fill a niche in the Charlotte women's clothing business. Amina is a clean and uncluttered line that’s beautifully constructed. Each piece is an investment, meant to remain in your closet for more than just a season. One of the many fantastic things about Amina is that she understands how to design pieces that will never go out of style. Plus, The Specialty Shops location already seemed like home. We were incredibly lucky to find the sliver of space that we now occupy. What are some of your earliest fashion inspirations? Jeannie: I was overwhelmed early on by the clothing I saw in Italy. The style and attitude of the women wearing these clothes really stood out. They are the most fashionforward culture of which I know. Every time I go to Italy, I focus great attention on what the locals are wearing. A year or two later, I see the same styles popping up in the U.S. Stuart: As a young girl, I would tag along when my mom went shopping. One of our frequent stops was Perris, a locally-owned, mother-and-daughter-run Myers Park boutique. I clearly recall loving those days spent sitting on the couch and reading the current W Magazine while my mom tried on clothes. I was instantly hooked. What's the most rewarding part of the job at Amina Rubinacci? Stuart: The most rewarding part of the job, for me, is the buying trip. Putting together a collection based on color, style, and fit is difficult. Thinking about not only one specific piece but an entire outfit is essential. Our work is not only to find pretty things, but to find clothing that works together to create an entire look. I love when a customer can leave the store with an entire ensemble. It makes me feel like I've done my job! info aminarubinaccinc.com @aminarubinaccicharlotte
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The Culture // Wellness
Whole Food with Chef Alyssa
A
Chef Alyssa teaches Charlotteans how to make simple, healthy food.
words SUNNY HUBLER photos JAMEY PRICE
Alyssa Wilen, of Chef Alyssa’s Kitchen, hosts regular cooking classes in her rustic space at Atherton Mill. The evenings are lively, engaging, and informative—a fun way to spend a few hours learning from one of our area’s top talents. In the time since she started the classes back in 2014, she’s become nothing short of a Charlotte celebrity, known for her cooking prowess and food industry expertise. Wellness, a major cultural zeitgeist over the past few years, has become one more element for Alyssa to add to her repertoire, and something she’s finding clients turning to her for more and more. It’s something she’s been doing all along really, bringing “health” back to its roots by teaching Charlotteans to cook simple, whole foods all by themselves in their own homes. Naturally, when you cook with “whole” foods—rather than processed, pre-prepared foods—there are a host of benefits: The food retains more nutrients, you can control portion-sizes, and there’s healthy food on hand at all times so you aren’t reaching for junk out of convenience. Knowing the impact and importance of empowering people to become confident in their own kitchens has underlined all of Alyssa’s teaching efforts.
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The Culture // Wellness
“I find that if most people are cooking for themselves, healthy cooking is what they are seeking out.” “I find that if most people are cooking for themselves, healthy cooking is what they are seeking out,” Alyssa says. “Sure, everyone would love to see how to make a homemade doughnut, but how often will you actually do that? It's more realistic for me to teach the skills and techniques for cooking healthy meals.” There are basic things you can do on your own too, she says: Cut back on sugar and on salt, across the board. If you’re looking for easy ways to make your own meals healthy but also still flavorful, she recommends fresh herbs for their medicinal health benefits, as well as using fresh citrus for flavor. “You'd be surprised how much you can cut back on using sweeteners or heavy sauces if you incorporate citrus into your dish,” she says. When we attended class with Alyssa one warm summer evening, she provided a fresh, produce-heavy menu, starting with pulled chicken wrapped in cabbage, before the main dish of salmon paired with roasted garlic vegetables.
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Every step of the way, Alyssa has insight and engaging tidbits, and when we finally got to dig in, we couldn’t help but marvel at how restaurant-worthy the food tasted. This too can be a hurdle to healthy eating—if you’re eating plain chicken and steamed veggies, it isn’t going to be too long before you order delivery pizza instead... With flavor, freshness, and small kitchen hacks, Alyssa is putting health back in our hands, one class at a time. In other exciting news, Alyssa and husband Andrew Wilen announced this summer that they will move from Atherton to open at 4001 Yancey Road, where the two will have almost triple the space to use for Chef Alyssa's Kitchen. Their new home allows for a full restaurant-grade kitchen, that the duo will use for catering, family-style grab-and-go food, and Saturday morning brunch menus for the new Chef Alyssa’s Table. They expect to relocate mid-August 2018. info chefalyssaskitchen.com / @chefalyssaclt
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T H E S PR E A D
FOOD AND DRINK
Standing Room At The Stanley, Chef Paul Verica finally has some room to play. words COREY MILLER
photos KYO H. NAM
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The Spread // Eatery
Chef Paul Verica’s goals for the next step in his career, shutting down Waxhaw’s Heritage Food & Drink and opening something new, were simple: “Get a bigger space. Get a bigger kitchen.” Those were just the first steps, though: He’d be forgiven for not realizing that meant bigger everything else. His new venture, The Stanley, is in a bigger city, sports a bigger beverage program, utilizes more staff, and has amassed one heck of a reservation list. The cute old building at that odd intersection of 7th, Pecan, and Caswell is more spacious than Heritage yet far cozier, its art-deco-esque furnishings meshing with an exposed-
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brick historicity in a way that smartly mirrors the kind of dishes Paul serves: always artful, “often weird,” but constructed of things that are decidedly of Charlotte. Paul Verica’s food has always been exciting, the kind of thoughtful, creative stuff that we foodies allege (loudly and to anyone who’ll listen) will eventually put Charlotte on the proverbial map—and the chef was indeed a James Beard semifinalist in 2017. But there’s something different going on at The Stanley. It’s in every dish, though it’s only really apparent when you look closely, the way the chef does before he sends it out to you: All the bigness has allowed Paul to focus on the small things.
The Spread // Eatery
“My old kitchen was so tiny!” Paul laughs. “I think back sometimes to what we accomplished out there [in Waxhaw] and the food we produced. It was very cool. There were three of us, and we managed to do some really awesome things… but it was always rush, rush, rush, get ready, try and make it through service. Now, I’m doing so much of what I never had time to do, what I want to do— making new things.” The Stanley is giving Paul more time to run the business his way, and that freedom is due in large part to an expanded staff assisting the chef on multiple fronts. Behind the bar, for instance, is mixology wizard Larry Suggs, whipping up strange cocktails that would have even his mentor Bob Peters raising some eyebrows. His drinks are taking full advantage of Paul Verica’s stellar
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relationship with Charlotte area farmers, using local produce in surprising ways. A particular standout is the College at Kingston, which combines Queen Charlotte rum, dry sherry, and angostura bitters with a buttered beet syrup: With its deep pink color and bright green dill garnish, it literally stands out (and looks a heck of a lot like a beet in beverage form). Front-of-house is kept in tip-top by General Manager Stephen Johnson, who’s been with Paul since Heritage. Meanwhile, Charlotte mainstay Ben Philpott is in the back daily, ensuring that the kitchen is prepared for everything the evening might throw at them. Paul says he mostly keeps his longtime friend around because “the man can make magic with meat”—we’ve got Ben to thank for all the charcuterie art, from the pâtés to his now-notorious chicken liver mousse.
The Spread // Eatery
“My food is my food. You’ll always see similarities between this menu and other things I’ve done, but having more space and more people and—my God— more time to be creative, changes everything.” Paul’s sous chef, of course, is his right-hand man, his primary holdover from Heritage, and a big part of the reason this kitchen actually works: his son, Alex. He’s now an official partner in the business, but he’s no less inexplicably humble than his famously down-to-earth dad: Not unlike many of the most renowned chefs in the world, Alex Verica started as a dishwasher. Nowadays, Alex is “pretty much running the show in back.” “I’m amazed at how far he’s come in four-anda-half years,” Paul says, a kind of fatherly pride
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snuffing out all modesty at the mention of his son. “I can’t believe it, not only as his chef and his mentor but as his father.” The truth, Alex suggests, is that they’ve always made a natural team. Since they’re family, the two kitchen-bound Vericas know how to read each other. “I can tell what kind of mood he’s in,” Alex says. “I can tell which days I need to leave him alone, and which days I can ask him anything. We have fun, though—I always try to have fun back there, because work is just better that way.”
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The Spread // Eatery
“I keep saying, ‘There are no rules.’ If we want to change the menu every day, we’re gonna do it. Why not? We’re in here busting our asses for 12 hours a day— we can at least make it fun.” With Alex taking on more of a leading role and a backing team made up of some of the best in the business, Paul Verica feels a lot more like a chef—namely, doing what he wants to do. We can expect the same quality stuff from him, he promises, but he’s also more daring than ever. “My food is my food,” he says bluntly. “You’ll always see similarities between this menu and other things I’ve done, but having more space and more people and—my God—more time to be creative changes everything.” The Stanley’s menu pushes a small plate concept to allow for more “funky” experimentation in the kitchen, and things are getting funky and weird for sure. See (and taste) the “peas and carrots” for proof. When Paul Verica looks at a vegetable, he doesn’t just see a vegetable. Each dish starts with a question that seems to be the cornerstone of his kitchen: “How many different ways can we prepare this?” He also has a knack for using every part of the vegetable in wild ways—nothing gets wasted, and his menu is all the more dynamic for it.
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The Spread // Eatery The Stanley boasts an intimate private dining room suitable for nearly every occasion and big enough to seat 28 guests comfortably.
“I keep saying, ‘There are no rules,’” Paul says again, admitting that his kitchen may be getting tired of hearing that track on repeat. “It’s a piece of paper. It can be whatever we want it to be. If we want to change the menu every day, we’re gonna do it. Why not? We’re in here busting our asses for 12 hours a day—we can at least make it fun.” When I talked with Paul, he’d just spent a whole day creating and tweaking two new dishes for the evening’s menu. Seven menus had already come and gone, and The Stanley had been open for eight days. The chef is absolutely dizzy with excitement about all the extra space and time at The Stanley, and that leads me to believe we should be too: Listening to him talk about Heritage, you’d think his old restaurant was a trial run, the testing of a Paul Verica hypothesis. If his award-winning efforts in Waxhaw were a rough draft, Charlotte is in for one hell of a final product. info thestanleyclt.com @_thestanley_
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The Spread // Tastemaker
Making Waves Crafting specialty beverages and dishes, Undercurrent Coffee looks to create community through thoughtful, sustainable, people-oriented coffee.
U words MARY ELIZABETH MYRICK photos THE PLAID PENGUIN
Undercurrent Coffee is a space formed through intentionality: There is careful curation behind each cup of coffee, menu item, and aesthetic choice. A result of collaboration between founder and owner Todd Huber and operations director Diana Mnatsakanyan-Sapp, Undercurrent Coffee has four core values: community, inclusivity, education, and sustainability. Todd says the whole thing has felt natural because he’s always loved the culture behind coffee shops. “I love talking to people, I love reading, I love engaging with the community,” he explains. After ending a fifteen year banking career, Todd realized he wanted to use his life to pursue a greater passion. Amidst the
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uncertainty of opening a new business, Todd decided the risk was worth it. “I knew that this is an experience I wanted to have, and it’s something I wanted to give back to the community,” Todd notes. About six months after the project began, Todd stumbled upon his coffee expert. He ran into Diana at a latte art competition. She’d just won second place. In an effort to find a less crowded path around the venue, they’d both chosen to squeeze through a fence obstructing their way. The metaphor writes itself. After a few conversations, Todd realized that her passion for coffee matched his own, and the two decided to forge Undercurrent Coffee together.
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AUG/SEPT 2018 • @QCEXCLUSIVE • 77
The Spread // Tastemaker
Diana, a barista for seven years now, had been originally unsatisfied with the simplicity of her past trainings. As she began to learn more about coffee culture, she became fascinated by the level of craft and science behind coffee that she initially hadn’t experienced. “There was this entire world, this industry dedicated to this beverage that can be as complex as wine, and interesting and dynamic as mixology,” she recalls, “but we weren’t really tapping into that. Todd saw Diana’s skills in artistry as an opportunity to not only create high quality beverages, but also as a way to create a system of educational opportunities through Undercurrent. “Our focus on education is a big part of our culture and is something that makes us different,” he says, “both locally and regionally.” Certified through the Specialty Coffee Association (SCA), Mnatsakanyan-Sapp will lead certification programs in both barista and brewing tracks for local coffee shop owners. Additionally, there will be courses for general consumers, covering topics like Brewing 101, French Press Basics, and Brewing Sciences. “The decisions that all of these people are making to come here and support specialty coffee directly impacts the roasters, the producers, and sends a wave
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throughout all of coffee,” Diana explains. “The more consumers are informed about why specialty coffee is unique and desirable, the more they’re going to use their money to support more ethical, more sustainable practices.” Alongside the artistry behind the beverages themselves, Todd and Diana are concerned with the sustainability and ethics of their products. “We were very intentional about every partnership that we made across the board,” Diana emphasizes, “from everything to our coffee, to our chocolate, to our milk, to our chai,” Diana emphasizes. Undercurrent is interested in shaping the community for the better, but they are also fully aware that it is only through the surrounding community itself that the cafe is even possible. “So many people had to come together to make this shop happen,” Diana says. “It’s just crazy to see all of the human beings that have come through here to this place that was just an idea inside of our brains for two years.” Numerous people made the creation of Undercurrent possible: dozens of contractors and creatives, farmers and producers, roasters and members of the local coffee community, countless friends and family.
The Spread // Tastemaker
“They’re doing the labor behind the scenes that no one is seeing. That’s the important thing to know: it’s not just some ‘coffee rockstar,’ who has created this café, but it’s literally been supported by dozens of friends and family and a coffee community who have actually kept us standing when we couldn’t do it anymore.” In the future, it’s this symbiotic relationship with community and attention to detail that Undercurrent intends to foster: a dedication to being a part of something—a neighborhood of people who are interested in learning, growing, and working together for something bigger and something better. info undercurrentcoffee.com @undercurrentcoffee
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The Spread // Plated
H A BERDISH'S
Chicken Biscuit words SAM BRAMLET T
Haberdish quickly gained a name for itself with dishes that evoke the Southern mill-town flavor of North Carolina. Their chicken biscuit is one of the most popular menu offerings, and for good reason: The chicken biscuit is a tour de force, with all ingredients perfectly emphasizing and balancing the other. To start, you’re given a choice between boneless thigh meat or tenders. There’s more chicken than biscuit in this chicken biscuit either way; the thick cut of meat is lightly spiced
photo JAMEY PRICE
with a satisfying crispiness. The chorus of crunch that sounds from the first bite starts with the biscuit itself. It’s flaky with the strong, buttery flavor that you crave from any good biscuit. The dryness isn’t a bad thing, rather its concentrated flavor forces your taste buds into a battle between juicy chicken and buttery biscuit. The sandwich is then topped with a tangy slaw and a heap of homemade pickles, with honey mustard sauce slathered on to balance it all.
info haberdish.com / @haberdish
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The Spread // Plated
FLOU R SHOP'S
Squash on Focaccia words COREY MILLER
Park Road Shopping Center’s Flour Shop may have gotten its name from a pasta-oriented menu, but our favorite starchy-fresh shared plate makes a good case for a focaccia focus. Embracing Provençal flavors and techniques, the dish tops coal-roasted butternut squash and fresh ricotta with pumpkin seed pistou and pistachio. The real heart of this starter item,
photo JAMEY PRICE
though, is its base: crunchy-on-the-outside, chewy-on-the-inside focaccia, which was probably just baked in front of you. That’s right: Flour Shop’s whole concept insists on an open kitchen format. This cloud-like bread appears in many forms on the restaurant’s menu. We don’t really care which option you go with, so long as you try it fresh—and with plenty of olive oil.
—info— flourshopfood.com / @flourshopclt
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The Spread // Plated
L I N C O L N ' S H A B E R DA S H E R Y ' S
Pear Tart
words SUNNY HUBLER photo JAMEY PRICE
Chef Michael Shortino’s newest South Boulevard venture, Lincoln’s Haberdashery, can best be described as a fast-casual grocery, with fresh-baked bread, a curated breakfast and lunch menu, a full coffee bar, craft beer on tap, and some world-class pastries. Shortino, also of Futo Buta, is a bit of a do-it-all, but when it came to Lincoln’s sweets, he outsourced for the best. Pastry Chef Elena Shchepalina has brought down the proverbial house with
her inventive pastries and desserts, like this mini French-inspired Pear Tart (more traditionally a “La Tarte Bourdaloue”). Though the pastries served at the counter change week-to-week, you’ll want to keep your eyes peeled for this buttery, sweet, single-serve variety. It’s a perfect twist on a classic, with a fruit-forward flavor and a flaky crust. Pair it with a hot cup of Pure Intentions, or use it to wash down your Shortino-made lunch.
info lincolnshaberdashery.com / @lincolnshaberdashery
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Kitchen by Kelly Caron Designs, ASID Photography by Anne
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The Spread // Poured
H AY M A K E R'S
Grassy Knoll words SUNNY HUBLER photo KYO H. NAM
There’s a lot we could say about Haymaker, from its stunning interior to that high-demand location overlooking Romare Bearden and the Knights Stadium (you can even see fireworks from the comfort of the restaurant on the evenings the Knights set them off), but as you’d expect from Chef William Dissen, it’s food and drink that takes center stage here.
Sitting at the circular bar, you’ll have a chance to order any number of standout, spirit-forward beverages, but the aptly named Grassy Knoll is a great place to start. The pale green drink, achieved using green chartreuse, combines the fresh flavors of basil and lime with crisp Hendricks' gin. It’s light and fresh, the perfect sip for a hot Carolina night.
info haymakerclt.com / @haymaker_clt
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The Spread // Poured
TH E SU FFOLK PU NCH'S
Beer Flight
words SAM BRAMLET T photo K YO H. NAM
The people at The Suffolk Punch / Hyde Brewing have beer down to a science. Their massive list of brews on tap can be intimidating, but their flights will help you chip away at the monolith of flavors and styles of beer you’ve yet to try. You should definitely reserve a place in your flight for Lavender Skies from Hyde Brewing. This Saison was made with Appalachian Mountain Honey and French lavender. The result is
a powerful, yet gentle, drink that seduces you with a sweetness that isn’t too sweet. Follow that up with the St. Luke Honey Ginger Ale. This Pale Ale also uses honey but cuts through that sweetness with the spice of candied ginger, making it an aromatic wonderland. Round off your flight with the Saint Wenceslaus Bohemian Pilsner. The Bohemian hop character sets this beer apart while keeping true to the clean, crisp taste of classic pilsners.
info thesuffolkpunch.com / @suffolkpunchclt info hydebrewing.com / @hydebrewing
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T H E F OL IO
H O M E A N D D ES I G N
Southern Essence Katie Emmons brings balance and sophistication to her interior design work. words SUNNY HUBLER portraits JAMEY PRICE photos courtesy KATIE EMMONS
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The Folio // Foundation
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Interior design can be about a lot of things: functionality, style, updating, modernizing... For Katie Emmons, the daughter of an interior designer and granddaughter of a woman deeply creative in her own rite, interior design has been a way for Katie to do something a little deeper: tap into a client’s essence and then reiterate that onto a tangible canvas. Emmons, born and raised in the South, is a licensed designer with extensive training. Her projects are both classic and modern, but what each has in common is an air of ease, sophistication, and the kind of style that’s just… effortlessly artful. Emmons met us at a client’s home one sunny morning, to show us the ins and outs of her design process and to chat about the seeds of the business, what inspires her, and what’s next. You’ve said before that your grandmother had a big influence on your life and work. She was a dear woman and, among many things, she taught me to create all things with love, intention, and gratitude. I find that the jobs where I am most in touch with these three things are the projects that I love the most. When did the business officially begin? I would say that my business had two beginnings—the first was in Dallas in 1995. Although I loved what I did, I never had the appreciation of owning my own business until I moved to Charlotte and had to start a business from nothing, without knowing anyone. In Dallas, my business grew naturally from friends, parents of friends, and friends of friends so I never really had to work at starting it, exactly. When we moved to Charlotte, we didn’t know anyone at first, and the recession hit Charlotte three months after we moved here. Now, I can honestly say that I am grateful for those scary and doubt-filled months. Without them, I wouldn’t have grown and my business wouldn’t be as meaningful and fulfilling as it is now. Was owning your own business always the goal? I think I have always known (maybe even intrinsically) from the time I was a little girl that I wanted to own my own business. As a child, I was always coming up with ways to make beautiful things or to make things beautiful and then try to turn that into a business. I made coasters, placemats, hair accessories, and sold them to friends at school. Having my own business has always been a natural gravitation for me…and looking back, was probably always meant to be.
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Furniture | Decor | Rugs
Hours: Tuesday to Saturday 10- 5 • Now open Sunday 1-5 129 Southside Dr, Charlotte, NC 28217 | (704) 523-3163 | thefurnitureconnector.com | @furnitureconnector
The Folio // Foundation
Do you have a particular design aesthetic? Because I want a client to tell his or her own story and show their own heart through their homes, I try not to direct to much of what will be revealed through a design. My goal is to bring it all together in the most beautiful and impactful way possible. Whatever the style or story, my natural aesthetic is always clean and classic. And, I believe that in a cleaner space, the meaningful items can be very impactful. It is very important to me that I enjoy not only the work but the people who are inviting me into their homes and into their lives.
What about a quick tip—what can we do in our own spaces? The quickest way to freshen up a home is to declutter. Look at your space with a critical eye. If you don’t find something to be beautiful or meaningful, let it go. If you weren’t a designer, what would you be doing? If I wasn’t an interior designer, I would be an architect, an artist, or a character actress. info katieemmonsdesign.com
Are there any items in your own home that are particularly special? I have two pieces that I consider most sentimental and meaningful to me. Both are from two women in my life who were very influential: an occasional chair from my grandmother, Mamie. It is such a sweet little chair and so delicate, but very comfortable. The second is my great-grandmother’s Windsor rocking chair. She used to sit in that chair and crochet blankets. What are your favorite areas of the home to design? My favorite spaces to design are kitchens. It’s like working a puzzle, fitting all of the pieces together in a creative way. Plus, I love working on architectural design. What’s one rule or tip you stick to with designing? I don’t have a lot of rules when designing a space, because I’ve learned that many times in design we break the rules on purpose for the sake of visual interest. The one rule that I try not to break is the first principle of design: Balance. Whether symmetrical or asymmetrical, it’s important that spaces have visual balance.
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@katieemmonsdesign
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The Folio // Profile
Amodernary Carlos Fuller of Amodernary contemporizes Charlotte homes.
S words LUCY MURREY photos JAMEY PRICE
Sometimes a house can become more of a source of stress than a retreat from it; the vision of Carlos Fuller of Amodernary Furniture Designs is to restore the comforting feeling of home by revitalizing and modernizing it in the process. A fusion of modern and contemporary styles, Amodernary renews the outdated, inspiring a mix of the old and the new to help you create a space that you would want to come home to. Here, Carlos explains his journey, his vision, and what it means to live the Amodernary lifestyle he created.
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You have a vision for your project. How it looks, how it feels and most importantly, how it reflects your style. At Windsor Windows & Doors, we’re passionate about your vision and it’s our mission to produce high-quality windows and doors that exceed your expectations. Countless style options, expert craftsmanship and high-performance technology – if you can dream it, we can build it. From new construction to renovation and replacement, Windsor can bring your vision to life. Now imagine what you can do... Visit ImagineWithWindsor.com to Find a Dealer near you, see performance information and download our free product guide.
The Folio // Profile
"To live an Amodernary lifestyle is to live a different kind of life– one where you find yourself saying, 'I can’t wait to go home."
Carlos, how did you get into the furniture and interior design business? I’ve always been inspired by interior design, especially modern and contemporary styles. After years of being in the car sales business, it became so stressful that I just kept asking myself, “What am I doing?” At the time, I didn’t realize I had a passion for interior design, but I remembered that people would come into my home and ask me to design theirs like mine. So, I started to really study interior design and began to try to create my own concept. What is Amodernary? The name itself is a combination of modern and contemporary. You’ll also hear about the concept of ‘an Amodernary lifestyle.’ To live an Amodernary lifestyle is to live a different kind of life—one where you find yourself saying, “I can’t wait to go home,” “I can’t wait to clean up my house,” or “I can’t wait for company to come over.” Whether you’re renting an apartment or living in a house, you’re supposed to be happy when you get home. How do you curtail Amodernary’s style to accommodate a client’s? Right now, we offer free 30-minute consultations where we really sit down with each client and, instead of asking about favorite colors, we ask, “What do you want your kitchen to say?” Whether you know it or not, the rooms in your house speak to you and the way we design is by figuring out what you want those rooms to say. Do you have any basic tips for someone who is wanting to elevate his or her home? Sometimes all you need to do is clean it up, or take something from one room and put it in another room to create a different vibe. That’s what we like to help a client do: We like to make people look at what they already have in a different light, to take what they have and elevate it. info amodernary.com @amodernary
The Folio // Statement Piece
Kitchen Envy words SUNNY HUBLER photo BRAD LEAVITT photo courtesy CAMBRIA
This high-contrast space from Cambria is kitchen inspiration at its finest. Cambria knows that kitchens and baths are made in the details. Their quartz engineered stone countertops are a favorite of interior designers for good reason, and the company is the first and only familyowned, American-made natural quartz producer in North America. This kitchen houses the Cambria Swanbridge island, complemented per-
fectly by the stylish brass fixtures, professional grade oversized hood, and the eye-catching herringbone wall. The island, part of the “Marble Collection,” is defined by the medium-tone gray veins, dabs of creamy white accents, and pinpoint charcoal speckles scattered throughout. Whether you’re going modern, traditional, or just up-to-date, Cambria is your go-to for design discovery.
— info — cambriausa.com / @cambria_showroom_clt
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Stickley, Audi & Co. Fine Furniture Fine furniture for the way we live today. Handmade in America since 1900. Call or visit stickleyaudi.com to discuss your next project with one of our experienced designers.
Pineville 980.585.0941 | Charlotte 704.597.0718 Highlands Upholstered Bed
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Consigned Finds for the Home
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The Folio // Vignette
Storey Book Living words MARY ELIZABETH MYRICK photo JOE PURVIS
This airy living room in the Eastover neighborhood of Charlotte is a combination of creamy neutrals, unobtrusive textures, and delicate patterns. With a marble fireplace, welcoming seating, and plenty of room to entertain, the only thing missing was the newest addition: a custom bar. Not only does it make an afternoon cocktail all the more accessible, the bar also contributes an added depth and unique features to the room. A custom-cut antiqued mirror
is repurposed as a backsplash to create a greater sense of light and space, in addition to contrasting the darker Porpoise Gray cabinets, perfect for added storage and minimizing clutter. Not to mention, the Celadon Quartzite countertops from Walker Zanger harmonize with the soft color palette and side tables. Altogether, a custom bar isn’t an unappealing concept to add new life to a familiar space, alongside the promised background noise of clinking glasses.
— details — Paint Sherwin Williams SW 7047 Porpoise Gray. Hardware Schaub and Company Lumiere collection pulls and handles. Construction Hardware creations Inc.
— info — storeyhomedesign.com / @storeyhome
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karenkettlerdesign.com
luxur y kitchens and bathrooms
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The Folio // Vignette
A Kitchen Made For Daily Life words SUNNY HUBLER photo JULIE LEGGE
Shea Custom started way back in 1881; it’s a family business, four generations in, that brings the same attention to detail and care to projects today that the team always has. This stylish, modernized kitchen was part of a renovation project completed in 2016. The clients, a young family, bought this 1970’s Charlotte home and realized quickly that they needed an update. The design team at Shea explained that the original kitchen was small and U-shaped, but the new
homeowners needed a much larger, more open work space for food prep, cooking, and clean up. The Shea team added a large island that helped also with flow to the breakfast and family rooms. A second opening in the kitchen was added to provide pantry access from both sides. The eight-foot ceilings could not be raised, so the new cabinets were extended to the ceiling for additional storage and a seamless line from floor to ceiling. The overall result is a fully functional family area.
— details — Appliances GE Monogram Professional. Countertops World Stone Fabricators of Charlotte. Lighting J. Landon.
— info — sheacustom.com
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The Folio // Vignette
Natural Life words MARY ELIZABETH MYRICK photo JOE PURVIS
In the Carolinas, summertime is marked by our ability to use the outdoors frequently. Porch sitting is a Southern tradition for a reason, after all. This Myers Park backyard is characterized by its accessible layout, expansive, open space, lush greenery, and kid-meets-pet-friendly entertaining space. The landscaping done by Myron Greer of Myron Greer Garden Design is what brings it all together: There’s rich color and natural life breathed into every inch of the space, and tall trees create the welcome blanket of shade. The new B&B pool makes for even more enjoyable summertime swims, and the added pool house
creates a space where the homeowners bring the outdoors in. White and neutral tiling around the pool and siding on the pool house allow for the hues of shrubbery to take centerstage, giving the area a clean feel and look. The wide open yard space is essential for chasing kids and dogs alike, and chic, but comfortable outdoor seating allows a space to lounge poolside. Altogether, this yard combines style and function, sacrificing neither design nor purposefulness. Whether it’s a laid-back evening by the pool, or an evening entertaining friends, this space was curated for a lot of both.
— details — Landscape design, plant install, irrigation, lighting, drainage, and hardscapes Myron Greer. Pool B&B Pools. Pool House Design Meyer Greeson Paullin Benson. Pool House Construction Urban Builders.
— info — myrongreer.com
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RICK AND KRISTEN MAGLIOCCA
F O R A H O M E T H AT ’ S U N I Q U E LY YO U
a Magliocca Co.
2151 HAWKINS STREET | SUITE 300 | CHARLOTTE, NC 28203 980-237-2670 | WWW.NEWLIFEBUILDINGSUPPLIES.COM
The Folio // Blueprint
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Redefining Modern Clean lines form funky textures in this modern marvel by Arcadia Homes. words LUCY MURREY photo DUSTIN PECK
Too often in homebuilding, attempts at minimalist modernity resort to appearing more sterile than they do sleek. However, the combined efforts of Arcadia Homes, architect Christopher Phelps, and designer Emily Malcom of Carolina Design Associates effectively excite contemporary style, using unexpected combinations of textures, tones, and artful accents to create this liveable, modern marvel. Drawing on sophisticated construction, intentional architecture and detailed design, Arcadia executed a stunning space and an exception to the trend of tired, overdone interiors.
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The Folio // Blueprint
"We took liberties to include dramatic emphasis."
The running thread throughout this home is the concept of ‘less is more.’ The client envisioned clean lines and a neutral palate, challenging the team to use a thoughtful mix of materials and textures throughout the home to ensure he wouldn’t grow tired of the minimalist style. Barrel tile roofing, masonry stucco, and limestone detailing finish the exterior, while unexpected panels of gray stained hardwood bring hints of warmth to otherwise whitewashed rooms.
“The client wanted there to be some unique touches to the design—ones that can only be executed appropriately by the very best craftsmen,” says Jeremy Schumacher, President and Managing Partner of Arcadia Homes. Not to mention, with a completely finished basement just a few feet away from the main-level pool, this home is full of architectural feats and displays of unique craft. Honoring the traditional-style exterior and established country club setting, architect Christopher Phelps accentuated a hyper-modern adaption of Italian Renaissance architectural style. The framework of the home uses very geometric shapes, yet simultaneously plays with movement and curvature: “We took liberties to include dramatic emphasis through important features such as the spiral stair tower and the circular office that juts from the overstated entrance,” says Phelps.
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The Folio // Blueprint
Influenced by a similar interplay between the bold and the simplistic, designer Emily Malcom effortlessly integrates dramatic, breathtaking pieces like grand, accent lighting into everyday spaces. “I wanted to have some fun with the lighting throughout the house,” Malcom says. “It gives us something to talk about in each space.” Picture a spiraling staircase encircling a bubblebulb chandelier that extends between stories, or a lavish living room crowned with a sparkling halo. Other talking points include a floor-to-ceiling, asymmetrical fireplace made from large, saturated tiles, and a specialized 12-foot master shower fixed with a rain shower head and segmented glass walls. Crisp angles, dynamic textures, high contrast, and simple aesthetic culminate to form this awe-inducing home. The rare, well-integrated team of an inspired client, talented designer, forward-thinking builder, and modern interior design firm allowed for an equally rare combination of modern and traditional styles and a redefinition of sleek, contemporary comfort. info arcadiahomesinc.com @arcadiahomesinc
T R AV E L A N D S P O R T I N G
T H E E X PL OR E D
The Kimpton Cardinal With lavish lodging, upscale excitement, and a backdrop of history, the Kimpton Cardinal Hotel is the epitome of Salem Southern charm. words LUCY MURREY photos courtesy KIMPTON CARDINAL
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The Explored // Weekender
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For a weekend full of Southern luxury, elegance, eclecticism, and charm, consider the Kimpton Cardinal Hotel your home away from home. Within the historic R.J. Reynolds building in downtown Winston-Salem, once the architectural muse for the Empire State Building, is a present-day reimagination of traditional treasures and contemporary comfort. The Kimpton Cardinal is an iconic entrance to small town excitement and, with history and less hustle, Winston-Salem sets the stage for a perfect getaway for Charlotteans. The Kimpton Cardinal, Winston-Salem’s first upscale boutique lodging, welcomes with spunky, yet sumptuous decor; luxurious fabrics mix with bright and bold patterns, showcasing a marriage of quirky and quintessential expressions of Southern hospitality. Relax in one of their lush living spaces, treat yourself to in-room spa services, or roam their tricked-out rec room—complete with foosball, bowling, shuffleboard, and even a two-story spiraling slide. Dine-in at their French-inspired brasserie and bar, The Katherine, for classic French fare with country flair. Paying homage to the bon vivant R.J. Reynolds matriarch, The Katherine buzzes
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Finally. Southpark.
704-817-7096 • www.live-inspire.com
LEASING NOW
The Explored // Weekender
with equal parts elegance and excellence and, from oysters and escargot to fried chicken and shrimp and grits, this bistro offers a menu to satisfy any taste. For fun beyond The Kimpton’s four walls, roam the rebirth of Winston-Salem’s city center and experience the sights and sounds of Salem, old and new. Explore the creative community, and modern marketplace through a host of galleries and museums while strolling the rich Downtown Arts District, or become a part of the art yourself at Winston-Salem's first "Art Park," ARTivity on the Green. Culminate the day with a night on the town, starting at A Noble Grille—the original Rooster’s Wood Fired Kitchen—and ending at the Ramkat for a peek at Winston-Salem’s live music scene. While you’re at it, learn a little. Wander back in time at Old Salem Museum & Gardens, one of America’s most comprehensive historic attractions. Through preservation and interpretation, Old Salem presents an authentic view of the Moravianestablished pre-Revolutionary war settlement that preceded and continues to distinguish the city we know. Continue paying homage to R.J. Reynolds, the local legend whose tobacco company put Winston on the map, by exploring the extent of the Reynolds legacy, alive in the Reynolda Historic District. Once their elaborate, country estate, the Reynolda Historic Village, House, and Gardens now serve as an educational, cultural, and community complex filled with masterful, local art, culture, and history. Whether you’re relishing present-day pleasantries in downtown Winston or traveling through time in Old Salem, the Kimpton Cardinal Hotel guarantees a luxurious weekend full of traditional tastes, boutique boldness, and opulence that excites. info thecardinalhotel.com @thecardinalws
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The Explored // Carolina Town
The Southern Coast A visit to the historic town of Beaufort, South Carolina, and its Lowcountry surroundings. words CHANAHRA FLETCHER photos JP GRICE
Beaufort, South Carolina is the epitome of a Southern coastal town. Seemingly straight off the wheels of a movie set, Beaufort’s centuries-old live oaks canopy the interlocking walkways of the city, while the breeze floats calmly through the moss draping lazily over each tree. Lone trees pose gracefully among the white-sanded beaches of Beaufort, blue herons flap gracefully in the wind, and the age-old buildings of downtown remind each visitor of the history this town has seen. Founded by the British in 1711, Beaufort, South Carolina quickly became a bright center of indigo and rice production. The wealth and diversity spawned from the antebellum era is still seen in the town’s beautifully preserved mansions, the amazingly conserved Gullah culture of Beaufort’s African-slave-descended citizens, and the various historical sites that populate the quaint coastal town. Although Beaufort now offers exciting opportunities to golf, fish, bike, kayak, and soak in the rays of the sun along its ocean waters, we’re here to show you why Beaufort is more than just your typical beach town. Stop by the places on our list to see how the city’s defined history, in addition to its dedication to preserve its diverse wildlife, makes Beaufort, South Carolina one of the true gems of the south. Prince William’s Parish Church Visit the Lowcountry ruins of Prince William’s Parish Church, now known as Old Sheldon Church. Built between 1745 and 1753, the age-old ruins imitate the stately form of Greek temples. The ancient church was burned in 1779 by the British in the Revolutionary War, but its surviving exterior walls were rebuilt between 1825 and 1826. The hollow ruins of the church, surrounded by extending oaks, Spanish moss, and crumbling gravestones, are an eerily spectacular sight to see. Hunting Island Lighthouse Originally constructed in 1859, Hunting Island Lighthouse is the only lighthouse open to the public in South Carolina. The top of the 167-step spiral staircase offers visitors a 132foot bird’s-eye view of the Atlantic Ocean, Hunting State Park, and the area's surrounding the marshes.
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The Explored // Carolina Town Hunting Island State Park After enjoying the views of the Hunting Island Lighthouse, climb back down the winding staircase to experience the fun of Hunting Island State Park. The park’s 5,000 total acres with three miles of natural beach offer exceptional opportunities for humans and nature to coexist. Watch the graceful flight of egrets and the lazy sunbathing of alligators in the park’s marshes, or sit in the sands of the beach and spot the fins of dolphins in the ocean’s waters. Henry C. Chambers Waterfront Park The park, located along the waters of the Beaufort River, allows access to local restaurants, shops, and the National Historic Landmark district, all while providing a spectacular view of Beaufort’s calming waters and adjoining islands. Penn Center Founded in 1862, The Penn Center was one of the first academic schools established to provide a formal education to the recently-freed West African slaves of the Carolina Sea Islands, also known as the Gullah Geechee people. The center now provides educational tours on the history of the original school, its involvement in the preservation of the Gullah Geechee heritage, history, and culture, and its contribution to the Civil Rights Movement.
The Cypress Wetlands The Cypress Wetlands are a nature sanctuary in the heart of Beaufort. Birds of all types, including egrets, herons, wrens, and hawks, all commune between the reaching branches of Beaufort’s famous moss-draped live oaks, and reptiles of all types can be found swimming or slithering through the duckweed-topped waters. info beauforttsc.org @visit_beaufortsc
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Miss North Carolina at the Desoto Car Show September 1955. The first use of the newly built Charlotte Coliseum on Independence Blvd.
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2913 Selwyn Avenue (near Reid’s) 704.364.8686 brucejulian.com
EVERY ELEMENT CONSIDERED. EVERY DETAIL PERFECTED. At Draper Place, we have curated a design aesthetic and lifestyle that has raised the bar and set a new standard in apartment living that extends well beyond the home. This is a destination for exceptional living built on a foundation of elevated service and attention to detail. Located on the cusp of the historic Elizabeth and prestigious Eastover neighborhoods, Draper Place is Charlotte living at its finest.
2433 Randolph Road | Charlotte, NC 28207 | (704) 512-0630 L I V E D R A P E R P L A C E . C O M
The Explored // Sporting Destination
Whitewater words SUNNY HUBLER photos JAMEY PRICE Long, unhurried days spent at the U.S. National Whitewater Center are, by now, synonymous with summertime in Charlotte. The venue, an expansive 1300 acres running alongside the Catawba River, is practically buzzing with energy this time of year. This is one of those spots that truly makes our area unique: The USNWC offers land and water sports of all kinds, as well as regular concerts, festivals, races, movie nights, dining, and way more—it’s one of the best versions of a “one-stop shop” we’ve ever witnessed. Try (or watch someone else try) the Deep Water Solo This is the center’s newest offering: With walls spanning heights between twentyfive and forty-five feet, the feature is the only of its kind anywhere. Deep-water soloing, also known as psicobloc, allows climbers to ascend walls free of a rope and harness, with the exhilarating plunge into a sixteen-foot pool awaiting them at the end. Of course, this high-level sport is not for everyone, so there are two other climbing facilities at the USNWC, too: The Spire, which offers bouldering challenges, and the Climbing Wall, made to look and feel like granite, that accommodate all ranges of experience.
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Try Your Hand at Zip Lining The Zip Lining venue offers a unique bird’s eye perspective of this lush, green venue, and of the river itself. Hawk Tower is the longest zipline, spanning 1,625 feet, and there are three other zip line courses as well, all at varying levels of difficulty. Use the 30-plus mile trail system The USNWC is home to over 30 miles of singletrack, cutting through the beautiful preserved woods and along the Catawba River. The trails offer varying levels of difficulty for guests of all ages and abilities, and mountain bikers, hikers, and runners alike can share the trail system. The great thing about the
accessibility of the trails is that you can easily incorporate this into the rest of your day at the Whitewater Center. Plan it right and you can walk or bike before returning to the lawn for a beer and some live entertainment. Paddleboard the Catawba There might not be a more serene experience than paddling along the scenic Catawba River. It truly is one of the more relaxing ways to enjoy the water at the USNWC. Stand-Up Paddle Boarding combines surfing and paddling into an activity all ages and skill levels can enjoy, and the Center provides all the gear for you to enjoy an afternoon out on the water.
Uptown Starts Here.
Nov el Stonew al l Stat ion
704-253-8702 • novelstonewallstation.com
NOW LEASING
The Explored // Sporting Destination Labor Day at the Center The long holiday weekend gets its due at the Labor Day Celebration, and there are no shortage of ways to enjoy being outside all weekend long. The Dry Tri kicks off the festivities on Saturday morning, followed by the Aqua Rock Deep Water Solo Climbing Competition later in the evening. Sunday is the Labor Day 5k and 15k Trail Race, followed by yoga, live music, and a Labor Day firework show after the sun goes down. River Jam Series Every Thursday, Friday, and Saturday from May through September you can catch live musical performances at the one-of-a-kind outdoor venue nestled right in the middle of the whitewater river. The genres vary, from Roots Rock to Americana, Bluegrass, Folk, and
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Food from a recent USNWC Paddle To Table Event
Funk. With ample lawn seating, this is an evening all ages can enjoy. Reserve a seat at Paddle to Table On various dates through the month of September, you can take part in one of the more interesting events at the Center, an event that includes both a chef-curated meal and a paddle down
the river. The aptly named Paddle to Table starts with a guided flatwater kayak paddle down the Catawba River, followed by a unique outdoors dining experience. It makes for a night that’s nothing short of lovely, as you choose between a flatwater kayak or stand-up paddleboard before putting in and enjoying a sunset paddle along the banks of the USNWC. After a short hike back, the chef-curated meal is ready for guests at the Ridge Pavilion, with craft beer and wine options available for purchase. Register for the event and purchase your tickets beforehand to secure a spot. This is the perfect event for the adventurer or the foodie. info usnwc.org @usnwc
Experience Chetola and the Blue Ridge Mountains like never before with an Exclusive Escape* only for readers of QCE. Your experience includes: • 25% off 3 nights or more at The Bob Timberlake Inn • Exclusive “Shoot Like a Member” Chetola Sporting Reserve Experience with an introduction to the Reserve, access to sporting clays and more! • Full breakfast each day of your stay • $50 Gift Card to Timberlake’s Restaurant • A signed copy of Bob Timberlake’s new book, Letter to Home
Use Code QCExclusive When Booking
800.243.8652 | Chetola.com *Exclusions Apply. Expires December 20, 2018.
Romantic Mountaintop Hideaway. 2300 Swag Road, Waynesville, NC 28725 • (828) 926-0430 • (800) 789-7672 • www.theswag.com
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Top: Chef Paul Verica's "Corn as many ways as we can think of," a dish from his new restaurant The Stanley in Elizabeth. Bottom: The Stanley's seared scallop with watermelon, cantaloupe, canary melon, tomato, cucumber, zinnias, nasturtiums, and melon gelle. Melons from Barbee Farms and A Way of Life Farm. Flowers from Small City Farms. Tomatoes and cucumbers from Burton Farms. Photo by Kyo H. Nam.
A Food City The Queen City wasn’t a place traditionally known for its food culture, but with the current surge of visionaries, and a town of foodies ready to eat well, now seems the time to make a place for Charlotte at the table. words WILHEM DIEHL photos JAMEY PRICE, K YO H. NAM, THE PL AID PENGUIN, and RÉMY THURSTON
THIS PAGE: A gorgeous spread from Uptown's new gem Haymaker. Photo by Kyo H. Nam.
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In case you haven’t noticed, Charlotte has in recent months welcomed an influx of new eateries, chefs, and food choices—making our job for the annual Food Issue decidedly easier this go-round. In 2018, a diverse array of restaurants, driven by creative, determined chefs, arrived with some fanfare. These are the people, from Paul Verica at The Stanley, to the Kindreds at Hello, Sailor, to William Dissen at Haymaker, who are taking the city’s food scene by the reins. The restaurants—featured in no particular order—are bringing their own interpretations of food culture to the Queen City. There’s everything from fine dining to fast-casual, to a take on the farm-to-table movement that’s been fashioned to suit this city. All of them are good, and all of them are making a statement: Charlotte is a food city.
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The Exclusives // New Restaurants LEFT: The Fried Bologna sandwich and homemade pickles at Cornelius' Hello, Sailor. Eater recently named them as one of the 18 Best New Restaurants in the country. Photo by Kyo H. Nam. RIGHT: The paella at SouthPark's new Spanish eatery, Bulla. Photo by Jamey Price.
The Stanley The Stanley is an example of a restaurant utilizing the idea of a farm-to-table menu to the best of its ability. This restaurant is a creative endeavor and a family enterprise, led by James Beard-nominated Chef Paul Verica and his Sous Chef and son Alex Verica. The two team up to deliver a passionate barrage of culinary wisdom and wholesome sourcing, changing the menu often to reflect the availability of ingredients, but utilizing their skill so effectively that—no matter the menu change— the quality remains the same. Haymaker This place is getting so many things right that it’s simply impossible to get them all down. Haymaker is a stunningly beautiful restaurant with a ritzy bar, boasting a brash new take on Southern com-
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fort. Haymaker's bar specializes in craft cocktails and local draught beers, while Chef William Dissen serves up a unique take on authentic farm-to-table. Bardo Inspired by a decidedly American mixture of global tastes, Charlotte's new restaurant, Bardo, is a brazenly creative enterprise with a sleek menu of small plates. The aesthetic is eclectic, simple, and tasteful, with special attention paid to catering a comfortable but exciting experience for patrons. The real star behind this eatery is Michael Noll, the head chef and driving force behind Bardo’s creation and its success. His list of accomplishments is long, and yet he brings something singular and personal to this new endeavor. Expect beautifully-arranged small plates and surprising flavors.
LEFT: A beautiful Lyonnaise spread from the talented folks at Waxhaw's Le Cochon d'Or. Photo by Jamey Price. RIGHT: The Spanish octopus at Souh End's new chef-driven concept Bardo. Photo by Jamey Price.
Le Cochon d’Or Clean, petite and cozy, Le Cochon d’Or in Waxhaw is delivering all the savory delights of French-style cooking in a setting that will make you feel like you’ve been invited back into the kitchen. The interior is simple and minimal, but comfortable. In turn, all of the flash is reserved for the menu. Chef Nicholas Tarnate has compiled a laundry list of classical French dishes—all of which could make anyone’s culinary bucket list—while also sprinkling in Southern staples. All together, it makes for a fusion that is incredibly appealing. The NC triggerfish in particular, accompanied by grits, escargot, and English peas, mixes both worlds beautifully. Bulla In the dictionary, a gastrobar is simply dubbed “a bar that specializes in high-quality food,” but in
SouthPark, gastrobars have lately been defined by Bulla. A sleek new landmark in a city that has seen its fair share of good food, Bulla Gastrobar, has boldly carved out a spot of its own. The tapas-style menu will send your palate in seven different directions in one sitting, epitomizing Spanish-Mediterranean cuisine in tasteful fashion, and allowing patrons to experience a number of regional classics. The Manchego is rich with a hint of sweetness, the Chorizo de Cantimpalo is hot to the tongue but wildly savory, and the bar has a host of wines that you simply must put on your radar. Hello, Sailor Perched on the edge of Lake Norman’s Holiday Marina, Hello, Sailor sits brightly lit, open-aired, and happily awaiting the crowds to stream into its
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The Exclusives // New Restaurants LEFT: Beef Carpaccio from the South End's new modern American restaurant Zeppelin. Photo by Jamey Price. RIGHT: Ford Fry's Tex-Mex hits South End with a bang. Get there early just to get a seat. Then, you should order the short rib and tamales. Photo by Jamey Price.
enclave of incredible food and authentic panache. You get the feeling that no one here takes themselves too seriously—until they get to the food, that is. The fun seeps onto every plate, but this is not your average seafood-bar combo. Sailor is taking traditionally straightforward dishes from land and sea and elevating both their composition and their flavor potential, resulting in food that is—thanks to the Kindreds and their team—visually striking and delicious from top to bottom. Seven Oaks Cafe Newly opened but already seemingly caked in history, the Seven Oaks Cafe delivers a relaxing demeanor and delicious Southern dining out of the beautiful, antique McLean House. Seven Oaks Cafe is both an endeavor in preserving history and bringing forward its traditions in dining and hospitality to the present day. The result? An overwhelmingly abundant, positive embrace from the community. If you’re lucky enough to find your way to this special place, make a point to enjoy the porch on a nice summer evening, and be sure to bring a friend or two. Their spinach and brie salad, paired with any
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one of the farmhouse sandwiches, will surely be something to talk about. The Lights Everything about The Lights has an exuberant feeling of tidiness, as though you’re walking into a painting by Piet Mondrian: bright and colorful, with everything in exactly the right place. That sentiment is communicated through their food, juice, and the coffee as well. It’s clean and well put together, but devilishly tasty, and the cozy eatery doesn’t shy away from appealing to the eye either. There are indeed more options than just your average juice, coffee, and pastry bar might have—note a section of the menu adorned ‘not coffee.’ It features “golden milk,” a turmeric, maple syrup, black pepper, almond and coconut cashew milk that pairs wonderfully with the avocado and arugula toast. Superica There is something inexplicably superb about Tex-Mex-style cuisine. It’s a combination of flavors that are exciting, yet in-
LEFT: A beautiful plating of ham on a cheese biscuit at South Boulevard's Lincoln's Haberdashery Photo by Jamey Price. RIGHT: The risotto featuring trumped mushrooms from Ballantyne's Zinicola Photo by The Plaid Penguin.
ad, freshly prepared pizzas, and heartier entrees ranging from short rib to seafood and vegetarian options.
credibly comforting, as they utilize simple, homey ingredients while fashioning them in a way that’s irresistible. And if we’re going to talk about Tex-Mex and Charlotte, we have to talk about the long-anticipated, Atlanta-born Superica. Superica is not just a restaurant, it’s an aesthetically authentic, detail-oriented endeavor that has elevated the style and panache of Tex-Mex food in North Carolina. Of course, as if that weren’t enough, they also make some killer cocktails. Make sure to take note of their savory-sweet Tacos Al Pastor, and if you really want to spice up your night, match it with The Highwayman, a mezcal Old Fashioned with agave syrup and mole bitters.
Lincoln’s Haberdashery The latest venture from Chef and restaurateur Michael Shortino of the beloved Futo Buta is a fast-casual grocer called Lincoln’s Haberdashery. It’s not actually a haberdashery, naturally, but rather a shop with everything from Italian sandwiches to a full coffee bar, breakfast, and beer on tap. Shortino is handmaking the bread, and his pastry chef Elena Shchepalina leads the sweets, making this an even more unique place than you may have originally thought.
Zinicola Located in Ballantine Village, Zinicola opened its doors this past winter. With locally-grown produce driving the menu items, Chef Richard Cranmer is channelling his family's recipes through Carolina ingredients; it’s no wonder Zinicola is already becoming a staple. The eatery has the requisite handmade pasta options, but includes lighter fare, like tuna crudo and a beet sal-
Zeppelin Zeppelin in South End is a little like falling into a turn of the century time warp. Inspired by the rich history of South End, this restaurant’s design pays homage to the industrial revolution. You’re quickly awakened back to the present, however, by the sweet and savory aromas of executive chef Vince Giancarlo’s divinely crafted menu. Zeppelin is just enough of the future and
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The Exclusives // New Restaurants
LEFT: Oysters, shrimp, and lobster claws at Uptown's Fin & Fino. Photo by Jamey Price. RIGHT: The hand-chopped beef tartare at the gorgeous uptown brasserie La Belle Helene. Photo by Rémy Thurston
past to keep you coming back for more. As if this restaurant’s amazing food and aesthetic weren’t enough, you can also find a classic and innovative menu of housemade cocktails. La Belle Helene La Belle Helene is set to become a Charlotte trendsetter in fine French cuisine. After visiting opening weekwe can say it truly is one of the most beautiful restaurants in our city. It’s been carefully designed as a stunning landmark, sporting a striking interior—clocking in at 6,992 square feet and seating up to 166. The restaurant is the creation of Elior North America/STARR Catering Group, who might sound familiar since they are quickly coming off the heels of success with Parliament, an Uptown espresso and coffee bar. With a menu that features classic French dishes like duck a l'orange and their hand-chopped beef tartare you'll think you're eating in a brasserie along the Seine. Holler And Dash South End has continued to explode, welcoming newcomers in every industry. Holler & Dash, a new fast-casual concept opened its seventh location here this year to much excitement. From 7 am to 2 pm, the trendy eatery serves breakfast, brunch, and lunch. There’s a variety of toasts, biscuits, breakfast sammies, and a delicious take on New Orlean’s beignets. It’s shareable, quick, and satisfying. Fin & Fino Thanks to the wonderful staff and chefs at this colorful spot, Fin & Fino brings you so close to the sea you can almost feel the salty air, but not so close that you might get your shoes wet. The dining room is beautifully done and inviting, the
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menu changes constantly to incorporate the seasons and the freshest catches, and the wine list is catered to complement every single dish. The food is stellar and the staff will remember your name—Fin & Fino is an absolute splash for Uptown. Eddie V's The luxury, Orlando-based brand made its Charlotte debut this winter, in an expansive space in South Tryon’s Bank of America Plaza. Eddie V’s has locations from San Diego to Pennsylvania; it’s luxurious, but relaxed, with careful touches like live jazz and blues music each night and six private rooms. The Charlotte menu is Eddie V’s standard: gourmet seafood, a long wine list, and the cult favorite dessert the restaurant has become known for, a next-level Bananas Foster butter cake. Let's Meat Tim Chun and Lisa Kamura, the couple behind Seoul Food Meat Company, unveiled their newest take on Korean BBQ with an all-you-can-eat-style experience where you grill your menu choices right at your own table. Once you pay the flat rate, there’s unlimited meats and sides, from the traditional to the unique. Flour Shop Fresh pasta, glowing wood-fire ovens, and a thoughtful and well-selected wine menu are all staples of one of Charlotte’s freshest and most exciting new spots: Flour Shop. Of course, Park Road Shopping Center's Flour Shop is not only home to exquisite new food, it also offers up one of the best shows in town. Bar style seating surrounds an island of chefs and creators perfecting their crafts and bringing it right to you.
LEFT: Handmade pasta at Park Road's Flour Shop. Photo by Jamey Price. RIGHT: The new QC Social isn't just a nightlife destination. The owners' Thai culinary pedigree shines and the food delivers. The pork belly buns are all the proof you'll need. Photo by Kyo H. Nam.
Comida The reinvention of Comida at its new Selwyn home is perfect for a neighborhood craving bold and authentic flavors. Simple, handmade, creative shareable plates using organic ingredients make Comida a culinary destination in Myers Park. QC Social Even though this one is more lounge than restaurant, the menu at Uptown’s QC Social deserves a place on this list. QC Social Lounge’s menu draws inspiration from all corners of the globe— reaching into the trendy Lower East Side of Manhattan (the site of Bar Director Katie McKeown’s last watering hole), embracing the local flavors of Asheville (the original home of Executive Chef Tyler Maney) and even channeling the family-run Thailand restaurants of the lounge’s owner. The pork belly buns and tuna poke are our go-tos. The Queen & Glass With The Queen & Glass's opening this month, the intersection of East Boulevard and Scott Avenue in Dilworth is becoming one of our favorite spots in the whole neighborhood. A team-up of the people behind The People’s Market and a little-known mixologist named Bob Peters, The Queen & Glass is a secretive, smallseating craft cocktail bar situated next to The Peoples Market, a deli, bakery and coffee combination centralizing all of our 21stcentury culinary must-haves. The bar at The Queen & Glass will also have tapas-style plates to go alongside its list of craft brews and cocktails, cementing this corner as the place we’ll be stopping in to grab bites and drinks this fall. This location is more than just a watering hole, however; it’s also a meeting place for the neighborhood.
Anxiously Awaiting ... Nuvolé Rooftop TwentyTwo The 22nd-story Nuvolé does food and handcrafted cocktails with the freshest ingredients, dishing up everything from charcuterie to Carolina bison tartare. Located in Charlotte City Center Tower, it’s an upscale eatery with a menu led by Asheville Chef Peter Pollay. Whether you come for the views, the drink menu, or an after-work meal, Nuvolé will assuredly hit the mark. Sukoshi We’re anxiously awaiting O-Ku’s Uptown fast-casual offshoot, Sukoshi, set to open some time late-summer. The team plans to take their perfected authentic sushi and give it a fast-casual twist. The menu will be health-conscious and customizable, and you’ll be able take your fresh sashimi, nigiri, sushi rolls, small plates, salads, and poke bowls to-go. The Waterman Opening soon in South End, The Waterman is set to be an oyster and rooftop bar from Paul Manley of Growlers Pourhouse and Sea Level NC. He plans to stick with a Carolina coast theme, serving up neighborhood pub-type food, including fresh seafood, steamed oysters, fish sandwiches, burgers and more.
For more restaurant stories qcexclusive.com @qcexclusive
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The Lost Art of
Relish Carolina is back, and this time they've got their own event house: The Assembly Room at the Foundry.
Dinnertime
words SUNNY HUBLER photos STAG + SPARROW
So, if you love good food and great people at a beautiful venue, get your tickets to "The best Thursday of your life."
The Exclusives // The Lost Art of Dinnertime
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There was no small wave of excitement on our parts when the Relish Carolina team announced they would revive their Charlotte event series with three new, totally unique, dinner events scheduled for 2018. Housemade drinks, food cooked on-site by some of Charlotte’s leading culinary minds, music, mingling, and unique themes—we could hardly ask for more. With help from the owners of local food branding company The Plaid Penguin, Relish held the first of three different lavishly-themed, ticketed dinners on July 12 at
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the gorgeous event house, The Assembly Room, in Charlotte’s Third Ward. The first event of 2018, “Montauk”, was a beachy event crafted around the easy-breezy spirit of the seaside town known for its simple (but obviously luxurious) seafood. With live music, an awesome oyster bar by Sea Level NC, Wolffer Rosé, Montauk beer, gin punch, and a watermelon spitting contest outside to kick things off, the night quickly progressed into the part we were all eagerly awaiting: the sit down dinner portion.
The Exclusives // The Lost Art of Dinnertime
Chef Jim Noble, of Noble Food and Pursuits with Chef Zack Renner, and mixologist Brian Lorusso, of Rare Roots Hospitality Group, led the food and drink team. A satisfyingly simple summer salad with edible flowers came first, and before long, the tables were met with the main course. Shareable boxes of a next-level New England-style lobster bake made the dinner truly memorable: think fresh shrimp, clams, whole lobsters, sausage from local farm North Corner Haven, corn on the cob, potatoes, and zucchini flavored mildly with butter, lemon, and parsley. The night rounded out with lemon chess pie, pistachio ice cream, dancing, and mingling, and we left with happy hearts, full bellies, and most importantly, new friends—after all, in a setting like this, it’s more than okay to talk to strangers. Relish Carolina, created in 2012 by brothers Joe Haubenhofer and Conor Merrigan, was meant as a collective way to push creative boundaries and foster community in a growing city. Today, they have continued in their simple mission: creating culinary experiences where guests can play, connect, and
let loose for a while, all in the spirit of celebrating the art of dinnertime. Each event is characterized by seasonally-inspired, chef-driven menus, guest chefs and mixologists, communal dining, inventive activities, spot-on beverages, and a heck of a lot of ambiance. The next dinner falls on September 13, themed as “Sobremesa.” The Spanish word describes the leisurely tradition of spending time with friends and family long after a meal is done. The Sobremesa menu will include saffron paella simmered over an outdoor fire, serrano ham sliced right off the bone, and barrels of fruity sangria to sip on while the sun sets over the city skyline and B of A stadium. November 8, the team will host “Grace”, a festive spin on a Friendsgiving. The evening will allow you a chance to sit down with old and new friends to dig into everyone’s seasonal favorites. Chefs and mixologists at both events to be announced, and tickets are on sale now. Book yours today to guarantee your seat at what will assuredly be “The best Thursday of your life.”
— info — relishcarolina.org / @relishcarolina theassemblyroomclt.com / @assemblyroomclt
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The Exclusives // Smorgasboard
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The Art of the Smorgasboard
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words SUNNY HUBLER and COREY MILLER photos JAMEY PRICE and K YO H. NAM
Last summer, during a trip to Europe, we (perhaps very unoriginally) reignited a love for a fine charcuterie board. It’s true—for a solid two weeks, we ate this way too many meals to count (including breakfasts, where baguettes were wisely replaced with croissants). With family and strangers alike, we sat at kitchen table spreads of salami and ham, nubs of cheese, fresh olives, and bits of bread all scattered on small plates, or else ordered a more proper service at any one of France and Belgium’s sidewalk cafes. There’s something so satisfying about this type of meal: no hassle with the oven, no demand on how much or how little you eat, no end of pairings at your fingertips, and often a surprise of some sort—an unexpected pickled vegetable or a slab of cheese that steals the show. A bite that turns out particularly well practically begs to be shared with your tablemate. "Charcuterie," the French word that refers to the cured meat itself, (rather than the board filled with cheeses and accoutrements you may now associate the term with), is age-old. Smoking and curing meats began as a simple method of preservation, long before homes had refrigeration methods a-plenty. It’s suspected to have been a practice begun by the Romans, and continued through just about every European country to follow as butchers and charcutiers brought us everything from bacon to bologna. This way of eating is a delightful marriage of flavors, a style of all-hands-in, mix-and-matching that can be deliciously no-fuss or decadently extravagant. We found no shortage of takes on this European tradition here in our own backyard. The South is known for its hosting and dinner parties after all, so it should be no wonder the charcuterie-inspired way of sharing food makes its appearance in force.
Kindred Meats: New England Charcuterie Genoa A.B. Vannoy Ham House-made country pate
Cheeses: L’amuse signature Gouda Epoisses Boxcarr Rocket's Robiola Challerhocker Blu di Bufala
Accoutrements: Frankies 457 extra virgin olive oil
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The Exclusives // Smorgasboard
J Sam's Meats: Wild Boar Salami
Cheeses: Spanish Mahon Spicy Red Dragon Gorgonzola
Accoutrements: The toasted baguettes are from Duke’s Bakery, jams are locally-made, and the pea sprouts are from Lucky Leaf.
Foxcroft Wine Co. Meats: Molinari & Sons Finocchiona Molinari & Sons Calabrese Dodge City Smoking Goose
Cheeses: Hooks Creamery Hurdy Gurdy Mitica Manchego Point Reyes Bay Blue
Accoutrements: Dried sour cherries, toasted hazelnuts, marinated picholine olives, Spanish olive oil, and house-made lavash.
Craft Tasting Room Meats: Heritage Farms Spicy Soppressata Heritage Farms Capocollo
Cheeses: Boxcarr Campo Goat Lady Sandy Creek
The Exclusives // Smorgasboard
Dilworth Tasting Room Meats: Italian Sottocenere Italian La Tur Prosciutto Di Parma Calabrese Saucisson Smoked Ham
Cheeses: Wisconsin Deer Creek Aged Cheddar Spanish Drunken Goat
Accoutrements: All boards come with olives, grapes, apples, mixed nuts, and fig or apricot marmalade.
Dot Dot Dot Meats: Speck Hot Smoked Coppa Ham
Cheeses: Manchego Cabrie
Accoutrements: House-made red pepper jelly, housepickled bread and butter pickles, house-pickled jardinière, marinated olives, grilled crostini.
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Rooster's Wood-fired Kitchen Meats: Smoked Salmon Salami Picante Speck Duck Ham Country Ham Besaola Coppa
Accoutrements: Crostini, house jam, cornichons, pickled red onions, bread and butter pickles, black mustard.
The Exclusives // Smorgasboard
Good Food On Montford Meats: Finocchiona Salami Mousse of Foie Gras Chicken Liver Mortadella Spicy Coppa
Reid's Fine Foods Meats: Spotted Trotter Coppa Spotted Trotter Duck Prosciutto Prosciutto di Parma
Cheeses: Guinness Cheddar (the one with brown) Creamy Kunik goat cheese (bottom middle)
Accoutrements: Assortment of local, regional, and imported cheeses available at Reid’s.
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Zeppelin Meats: Soppressata Chorizo Duck Prosciutto Ibirico de Bellota Genoa Salami
Cheeses: Goat Lady Chevre Humboldt Fog Smoked Gouda Two-year-aged White Cheddar St. Andre Triple-cream Brie
Accoutrements: Deli mustard, house-made rye bellinis, house-made pickles.
Delicious loaves from Copain. Photo by Jamey Price.
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Let's Break Bread Seven of the most talented breadmakers in the Qucen City.
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words SUNNY HUBLER and COREY MILLER photos JAMEY PRICE, K YO H. NAM, and SUAREZ
Cooking is, arguably, one of the most important steps in all of human evolution. As we learned to cook our foods, human brain size doubled while those of our similarly-formed primate cousins, all of which subsist then and now on a diet of raw foods, did not. Perhaps unsurprisingly then, it wasn’t some gourmet dessert or heavily-sauced French à manger that first began to grace the cooking fires of our primal ancestors, but rather something quite simple: the rudimentary mixture of grains and water. As far back as 30,000 years ago, bread was being ground between stones and fired over outdoor blazes. The leavening process is what was then adapted culture to culture, resulting in everything from the Central American tortilla to the Indian naan. “Risen” bread originated likely with the commercial yeast production that began in Ancient Egypt around 300 B.C. Bread permeated everything from religious culture to farming practices. Bread has persisted as a foundational part of cuisine and cultural identity worldwide—in the most desperate of times, if there’s a bit of cornmeal and water, a family can eat. If you need to make cheese or meat go a little further, serving it atop bread makes the table (and your stomach) fuller. If you’re a well-to-do, bread—from the baguette to the croissant—can be a gourmet experience. It can be savory, sweet, filled, or plain. It can be torn, toasted, sliced, used as a fork, spoon, or even a bowl. Today, we share bread, serve it in our restaurants as a goodwill offering, slice it into loaves for sandwiches, buy it pre-processed and pre-made from grocery stores. The type of grain and water mixture you consume is integrally tied to your place of origin. Bread is a meal in itself, a snack, an enhancement to any other bite. Hell, it’s even had a social-media age revival with the photo-friendly toast craze. But at its core, bread is, quite simply, a human experience, constantly reinvented and never boring: it unites us, stitches together a table, and shows up again and again—perhaps one of the only things you might recognize on your plate in a foreign country—whether you’re in Asia, the Middle East, or Australia.
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The Exclusives // Break Bread
OPPOSITE PAGE: A baguette from Copain. Photo by Jamey Price. TOP RIGHT: A wide variety of bread offerings from the popular Novas Bakery. Photo by Jamey Price. BOTTOM RIGHT: A loaf of delicious Cuban Bread from Suarez Bakery. Photo courtesy of Suarez.
Copain Copain, a food collective from Chef Jim Noble and Executive Pastry Chef Maris Ochoa, takes orders for just about anything you need for an elevated, chef-driven gathering. But the real star of any show put on by Copain is the bread. The savory pumpernickel rye and baguettes are popular for a reason, but we’re partial to the “Copain,” Ochoa's house sourdough. Having a gathering catered has never been this easy—or this tasty. Novas Bakery According to the legend of this little South End staple, the Novakovic family, after leaving Belgrade, Serbia, originally planned to relocate to the “Sunshine” state of Florida. But first, they heard from a friend living in Charlotte that there was a need for good local bakeries in the city. So, just like that, in October 1996 the family hung the Novas sign on their South Boulevard door. Fresh, European-style breads define this eatery, and because it’s hard to pick just one, we always roll with an assortment: crunchy baguettes, a rich multigrain loaf, their beautifully-crafted French-style wreath, a soft challah bread, and an herb-y, can’t-stop-eating-it focaccia. Suarez Suarez Bakery is beloved for its authentic, made-fromscratch Cuban bread. One of the very few places in the Charlotte region that you can find it, Suarez’s Cuban bread is a simple white bread, slightly sweet and buttery. Traditionally, it’s a loaf that’s similar to Italian and French bread, and baked in a baguette-like shape with a split top. Stop by Fridays at the Park Road bakery for the freshest loaves, and take it home with you for pressed sandwiches, or served simply with salted butter and coffee. This is a tradition we’re happy to make part of our own. Haymaker Like everything at Haymaker, the loaves of whole wheat Levain bread are fresh, sustainable, locally-sourced, and clearly lovingly handmade. This is hearty, country bread that’s thick, dense, and chewy. Pastry chef Ashley Anna Tuttle uses organic, stone-milled flours sourced from Asheville’s Farm & Sparrow, a bakery near Chef William Dissen’s other restaurant, The Market Place. The bread is served simply with cultured butter and sea salt, but also comes as the base of rotating seasonal toasts on Dissen’s menu, like the standout foraged mushroom tartine.
The Exclusives // Break Bread TOP LEFT: The world famous Milk Bread from Davidson's Kindred. Photo by Jamey Price. BOTTOM LEFT: A loaf from talented Chef Michael Shortino and Lincoln's Haberdashery. Photo by Jamey Price. OPPOSITE PAGE TOP: Deliciousness from new Charlotte powerhouse Haymaker. Photo by Kyo H. Nam. OPPOSITE PAGE BOTTOM: A gorgeous loaf of worldclass bread from the talented folks at Verdant Bread. Photo by Jamey Price.
Kindred By now, this one needs little introduction. I do, however, think it deserves capitalization. Kindred’s Milk Bread may be one of our favorite starters in the whole Charlotte area. It’s so unforgettably tasty that we overlook—for a moment, in the midst of all the intense butter-spreading—just how carby it is. The pull-apart bread arrives, piping hot, at every table, a little gift that everyone gets to unwrap. I’ve seen it time and again—even the most health-conscious among your party will be vying for those salt-encrusted upper pieces. Lincoln's Haberdashery Corgi Lincoln’s Haberdashery is a bunch of different things—urban market, fast-casual deli, coffee shop. Its founding principle, though, may be its bakery. The Italian loaves, made from scratch and baked inhouse by Chef Michael Shortino himself, are available for purchase at the counter, European-style, but they’re also the base for every sandwich served up by the kitchen. This is bread the way the chef, a proud Sicilian American who’s generally known for his ramen, likes it: tough and baguette-like on the outside, fluffy and chewy on the inside. Verdant Bread Jaymin Amarillo and Tanner Fink are responsible for this beautifully-crafted einkorn and spelt loaf, made from local Lindley Mills grains. This is a bread that’s complexly flavored and perfectly textured. Verdant uses Lindley Mills of Graham, NC for 90% of their flours “because of their dedication to sustainable organic wheat farming in North Carolina... and because they’re super rad folks,” Jaymin tells us. The starter is two-yearsold, and, from beginning to end, takes 24-plus hours to make.
The Communal Cocktail
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The city's most delicious shareable drinks, from Haberdish's punch bowls to The Asbury's mimosas. words COREY MILLER and SUNNY HUBLER
photos JAMEY PRICE, K YO H. NAM, and THE PL AID PENGUIN
While the aforementioned mixture of grains and water is inarguably synonymous with the maturation of human civilization, another such mixture has also been with us since the proverbial dawn of time. In fact, there’s some debate regarding which came first: bread… or alcohol. Either way you spin it, fermentation is at least as old as bread. Which came first doesn’t really matter— it’s nonetheless clear that alcohol has also played a role in our development. Unfortunately for early adopters of the good life, refrigeration and other preservation methods aren’t quite that old. In the early 17th century, on the earliest of many voyages to the East Indies, British sailors under the East India Company made a couple important discoveries. Oceans, it seems, are kinda large. And more importantly, beer spoils quickly— especially on the warm waters of the Indian Ocean and (eventually) the Caribbean. The solution to the shipmen’s resulting thirst, naturally, was what they found on their trips. Citrus, spices, and rum—all indigenous to their destinations—were brought into the mix. The term “punch” was first recorded in British documents in 1632.
Soon after, it would begin appearing all over the world—even making its way to the American colonies. Punch bowls were a European phenomenon, it seems, for about a century. Supposedly, our founding fathers drank 76 of them celebrating the signing of the Declaration of Independence. And you thought their most impressive achievement was creating a new nation. This usage of the word “punch” comes from the Sanskrit páñcan, meaning “five,” because it was originally made with five ingredients, alcohol, sugar, citrus, water, and some sort of spice or tea. Obviously, that’s not quite the case anymore. For much of the beverage’s enjoyed popularity, it hasn’t generally been alcoholic. In fact, punch as a classy alcoholic beverage wasn’t really resurrected until recently. The mixology renaissance brought it back into the mainstream, and the modern culture of drinking is better for it. There’s something inherently approachable about a shared beverage. It’s just a big, pretty, delicious communal cocktail—acting like a boozy water cooler, bringing together people who’d never so much as look at one another otherwise.
Haberdish Punch Bowl. Photo by Jamey Price
The Exclusives // Communal Cocktail TOP LEFT: Honey and Hibiscus Punch created by Colleen Hughes of Haberdish. Photo by Jamey Price. BOTTOM LEFT: Hello, Sailor's Backseat Bingo. Photo by Kyo H. Nam. OPPOSITE PAGE: Seoul Food Meat Company's SoJu punch. Photo by Jamey Price.
Haberdish’s Punch Bowls Barkeep Colleen Hughes, of Haberdish, quite simply nailed this shareable drink with two different takes on a classic punch. The Pineapple Spiced Rum Punch is a bright, refreshing summer beverage, with a pop of spice. Colleen uses local Muddy River Coconut Rum, house-infused jalapéno rum, a housemade double spiced Falernum (almond-based syrup with allspice, clove, ginger, and lime), and fresh pineapple with lime juice. Her Hibiscus and Honey Punch is more up your alley if you’re looking for a drink that’s light and semisweet—it’s a combination of Pimms #1 Vodka, Krupnikas honey liqueur from Durham, a strikingly delicious house-made strawberry hibiscus reduction, and a splash of fresh lemon juice with club soda. Hello, Sailor’s Backseat Bingo Sailor does a lot of tiki, but it’s probably safe to say nothing on the menu gets tiki-er than this. It’s a prime example of how Blake Pope, the man behind the cocktail program here, always keeps his priorities straight: If you’re gonna make a drink meant for more than one person, it had better be eye-catching, so that more than one person orders it. Naturally, then, two (or more) bendy straws are the only way to sip white rum, banana liqueur, coconut, and macadamia from a huge, inherently shareable tiki head. Throw in a clove-eyed banana dolphin and a cute little parasol for good measure, and you’ve got the recipe for a party-starter… or a really weird (and tipsy) date. Seoul Food Meat Company’s Soju Punch Seoul Food Meat Company’s focus on group-oriented dining naturally overflows into their cocktail program. Soju, Korea’s essential alcoholic beverage, is paired with tangy fruits both foreign and familiar. Some, like the pineapple soju, are served straight from the hollowed cores of the fruits themselves. Our personal favorite is probably the most appropriate for summer in Carolina, though: a punchy mix of watermelon, soju, and Domaine de Canton, served in a bowl fashioned out of the watermelon’s rind. That’s about as “summer in a bowl” as it gets. Haymaker Spritz I don’t know if you’ve had an Aperol Spritz lately, but man— this is about as refreshing a summer drink as you can find: fizzy, a little sweet, and perfectly crisp. Haymaker’s take is generous, so much so that you can stick two straws in and split it with your drinking buddy of choice. Aperol, Amaro Montenegro, cava (a Spanish wine), and fresh orange peel compose this most classic of Italian apéritifs. You won’t go wrong by starting (or ending) your meal this way.
The Exclusives // Communal Cocktail TOP LEFT: The large Aperol Spritz at the gorgeoust new restaurant Haymaker. Photo by Kyo H. Nam. BOTTOM LEFT: The mimosas at Asbury. Photo by Jamey Price. TOP RIGHT: Fin & Fino's Adventures in Paradise. Photo by The Plaid Penguin. BOTTOM LEFT: Sophia's Lounge's Basic and Boujee. Photo by Jamey Price. BOTTOM RIGHT: The Broken Spoke Bloody Mary Board. It comes with enough of everything for two whole Bloodies (plus snacking).
The Asbury’s Shareable Mimosa The Asbury cut right to the chase—they know no one wants just one mimosa, and no one wants to drink alone at brunch either, for that matter. As a solution, they serve mimosas by the pitcher, made from a bottle of bubbly and your choice of orange, grapefruit, or cranberry juice. Everything on the menu pairs well, from the sticky biscuits to the fried chicken sammy. Fin & Fino’s Adventures in Paradise Part of the appeal of Fin & Fino’s bar is the reliability of its tried and tested crew (much of the same team behind Dogwood Southern Table and The Porter’s House). If these barkeeps ever experiment with the beverage they’re about to serve you, it always makes said drink better. That’s why Fin & Fino’s take on the shareable drink, Adventures in Paradise, works so well. Served ever so cheekily in a pineapple (at a bar located in metropolitan Charlotte), it’s made up of plantation rums, amaro, and coconut… and whatever else head mixologist Brittany Kellum decides to throw in there for last minute flavor tweaks—and presentation fun. Sophia’s Punch Sophia’s Lounge, one of Uptown’s youngest but most popular haunts, is known mostly for crafty cocktails served in classy digs... but punch is coming soon. And that makes sense: the loungey vibe and small bites make this place ideal for get-togethers of just about any kind. The all-red-everything Basic & Boujee bowl, which sports a vodka base with jalapeño, cilantro, strawberry, hibiscus, and lime, is refreshingly fruity, but with a spicy bite. When Sophia’s punch options roll out, the menu will also include what they’re calling a Hawaiian Mimosa: rum, pineapple, luxardo, and something bubbly. Count us in. The Broken Spoke Constructing your own Bloody Mary is always a treat whenever it’s possible, but we haven’t seen anyone master the presentation quite as well as The Broken Spoke. The bar serves up elevated small plates and charcuterie, so this little Bloody Mary board—with celery, bacon, green tomatoes, and cherry chilis—fits right into the aesthetic. All this arrives, of course, alongside the other two vital ingredients: tomatoey Bloody mix, and Bán vodka from next door’s Great Wagon Road Distilling.
2018 GUIDE
CHARLOTTE FOOD & DRINK From lounges to fine dining restaurants, markets to speakeasies, these thirteen establishments are helping put Charlotte on the culinary map.
Table of Contents
QC SOCIAL LOUNGE | ARIA TUSCAN GRILL | BONTERRA DINING | BROKEN SPOKE COPAIN | EDDIE V'S | LINCOLN'S HABERDASHERY | MIDWOOD SMOKEHOUSE AIX EN PROVENCE | NUVOLE | ZINICOLA | ZEPPELIN | DOT DOT DOT
Photo of QC Social Lounge by Kyo H. Nam
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SOCIAL LOUNGE
QC SOCIAL LOUNGE Uptown
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ocated in the heart of Uptown Charlotte, QC Social Lounge is a curated experience for the welltraveled lifestyle enthusiast. Like the perfect cocktail, the QC Social Lounge team has mulled over each detail within the space—from the handpicked décor, graffiti art wall, to drinks that have been mixed and sampled to perfection. It’s an enterprise in which no detail has been overlooked—a fact apparent in the head-turning cocktail menu and carefully curated weekly live entertainment… and all those fashionforward VIP guests lining up at the front door.
QC Social Lounge's menu draws inspiration from all corners of the globe— reaching into the trendy Lower East Side of Manhattan (the site of Bar Director Katie McKeown’s last watering hole), embracing the local flavors of Asheville (the original home of Executive Chef Tyler Maney) and even channeling the family-run Thailand restaurants of the lounge’s founder. There are no reservations or hesitations in flavor, spice, or ingredients. The whole endeavor is a beautiful mishmash of flavors and aesthetics informed by a well-traveled collective of foodies and socialites. The winding stairs that feature quotes in honor of the legendary Anthony Bourdain say it all.
Lunch: Mon-Fri 11am-3pm Dinner: Wed-Sat 5pm-10pm Lounge Hours: Thu-Sat 10pm-2am **Live Music/DJ Set**
Lounge • 300 N College St. #105 AlleyWay Entrance • Charlotte, NC • (980) 430-3081 • @qcs_lounge • qcslounge.com
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ITALIAN
ARIA TUSCAN GRILL Uptown
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Lunch Mon-Fri 11:30am-2pm Dinner Mon-Thurs 5pm-10pm Dinner Served until 11pm Fri-Sat Catering and Private Events Complimentary Valet 6pm-on
he spirit of Italian cuisine has always revolved around the people with whom you most enjoy dining. Whether it’s family or friends, nothing brings people together and helps us relax like enjoying a memorable meal. When Pierre Bader opened Aria in the heart of Uptown in 2010, he made it his mission to bring the tradition of Old-World Tuscan dining to Charlotte, translating it for a modern audience of foodies who have the same sense of community. With the help of Sonoma Restaurant Group’s General Manager and Wine Director, Briana Cohen, Aria has become a staple of Italian food in Charlotte.
Executive Chef Alex Piatt prepares beautiful dishes with the freshest of ingredients, putting his modern twist on classic Italian fare. Their highly curated wine list both spotlights Italian wines and compliments the flavors Chef Piatt creates impeccably. Whether you’re enjoying their bar bite menu before attending a show at the Blumenthal or staying for a three-course meal, dining with a large group or an intimate date, the experience Aria provides will never disappoint. With their extensive menu offerings, from Sicilian chicken cacciatore to the handmade orecchiette, there is something for everyone to enjoy.
Refined Italian • 100 N. Tryon St. • Charlotte, NC • (704) 376-8880 • @ariatuscangrill • ariacharlotte.com
166 • QCEXCLUSIVE.COM • AUG/SEPT 2018
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Chef Blake Hartwick
NEW AMERICAN
BONTERRA DINING AND WINE ROOM Dilworth
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outhern cuisine is a sacred thing. Bonterra fully embraces this sentiment, right down to their location. Nestled in a historic Dilworth church, the restaurant pays homage to its spiritual history, pairing the classic architecture with a refined take on Southern fare. Owner John Duncan had a vision for this old church when he and his father purchased it over two decades ago, and the city staple has provided Charlotteans with divine dining ever since. Head Chef Blake Hartwick has been an integral part of the venture since its inception, establishing an innovative farm-to-table experience long before this mission of dining was ever popular in the
Queen City. Bonterra’s hidden grace is its variety and accessibility, the perfect spot for both special occasions and everyday dining. With the menu continually changing with the seasons, every meal is always deliciously fresh and inventive. Duncan’s expansive, carefully curated wine selection, meanwhile, provides endless combinations and pairings that exalt Hartwick’s menu. The whole enterprise, really, is locally focused and chef-driven—a fact evidenced in every bite and every sip. A founding member of the Charlotte food scene we know today, Bonterra is a fount of everyday elegance in dining, inspiring whole congregations of loyal regulars.
Dinner Mon-Sat 4:30pm-10pm Dining Room Wine Bar Outdoor Patio
New American • 1829 Cleveland Ave. • Charlotte, NC • (704) 333-9463 • @bonterradining • bonterradining.com
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COCKTAIL BAR
BROKEN SPOKE South End
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Pouring 7 Days a Week Available for Private Events Public Tours Every Saturday Award-Winning Whiskey
iske beatha. That’s Gaelic for “the water of life”—better known as whiskey; Ireland’s signature drink. To distill Irish Whiskey is to pay homage to the Emerald Isle itself. Ollie Mulligan, founder of Great Wagon Road Distillery in South End, knows spirits. He comes from a long line of distillers, some more infamous than others: His grandfather was frequently in trouble for making Poteen (a traditional Irish libation distilled from barley) on his farm in Durmlish. Times have changed since then, but good whiskey hasn’t, and the passion and attention Ollie Mulligan puts into his liquor reflects that.
Great Wagon Road is the only distillery in Charlotte to have a bar connected to it. The Broken Spoke was founded on the tradition of community, harkening back to the time when every neighborhood had its own “place.” The bar’s new summer menu is fitting for hangouts with your mates, with items ranging from sausage rolls to gyros and crab cakes. The interior is rustic but modern, with cozy chairs, tall windows, and stiff drinks made with GWR’s various spirits—Drumlish Poteen, Quinn’s Barrel-rested Poteen, Bán Vodka, and that classic Rúa Irish Whiskey. It all started with the whiskey, but everything here is made to keep that sense of handcrafted passion alive.
Cocktail Bar • 227 Southside Dr. • Charlotte, NC • (704) 469-9540 • @brokenspokenc • events@brokenspokenc.com
168 • QCEXCLUSIVE.COM • AUG/SEPT 2018
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BAKERY + CATERING
COPAIN SouthPark
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fresh concept from celebrated chef and restaurateur Jim Noble, Copain Gatherings wants to help everyone make getting together a little easier. Prepared foods made with local ingredients and specialty provisions will be Copain’s bread and butter, but the full scope of the concept is a bit more ambitious. For now, Copain exists as Charlotte’s most thoughtful catering option, but a brick-and-mortar location—fashioned after a European bakery and grocery— will open next to the Rooster’s Woodfired Kitchen in SouthPark later this year. This grab-and-go option, combined with online ordering, will give Copain’s customers plenty of ways to
Bakery + Catering •
enjoy delicious food with minimal fuss. The folks behind Copain will tell you that attention to the details brings intention into our lives. Executive Pastry Chef Maris Ochoa and her team carry that belief into everything they prepare. Artisan breads, painterly pastries and tarts, and sculpture-like cakes are regular fare here, and yet the kitchen's first aim is to create meals that simply make you feel good. At its core, Copain is promoting an obvious idea: Sitting down together over thoughtful food and drink is a powerful thing. All you have to do is gather round the table; Copain will take care of the rest.
Made-To-Order Hand-Made Sweets Catering For Large And Small Gatherings Locally Sourced Ingredients
6601 Morrison Blvd. • Charlotte, NC • @copaingatherings • copaingatherings.com
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FINE DINING
EDDIE V'S Uptown
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ith a comfortable, sophisticated environment, sparkling interior, and sounds of live jazz filling the air, Eddie V’s Prime Seafood sets the tone for an exceptional dining experience. Choose from a varied selection of the finest seafood available, or indulge in their critically-acclaimed prime center cut steaks, aged twenty-eight days and broiled to perfection. Complement your meal with a selection from the extensive wine menu, an award-winning list of more than 300 selections curated by their Advanced Sommelier. If you’re in search of a more relaxed experience, visit their V Lounge, where
Serving Dinner 7 Days a Week Eddie’s Hours: 4pm-7pm, Nightly Dinner Service 5pm, Nightly Live Music Trios Private Dining Available
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you can sip classic and creative cocktails and enjoy signature appetizers against the backdrop of soulful jazz and seductive lighting. Whatever the occasion, from a quiet weeknight dinner to a special private event, Eddie V’s will handle every detail. Located Uptown at the corner of Trade and Tryon, Eddie V’s is open for Eddie’s Hours nightly from 4 p.m. to 7 p.m., and for dinner seven days a week beginning at 5 p.m. Dinner concludes at 9 p.m. Sundays, at 10 p.m. Monday through Thursday, and at 11 p.m. Friday through Saturday. Reservations are recommended, but not required.
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ARTISANAL MARKET
LINCOLN'S HABERDASHERY South End
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incoln’s Haberdashery is nothing if not quirky. The South End spot is housed within a 1920’s Lance Factory, but it inhabits the modern sensibility of a 21st century pastiche-passion-project. The best way to describe it? Chef Michael Shortino, the man behind the light rail’s beloved Futo Buta, likes the term “urban market.” With an array of beers, wines, bakery items, sit-down meals, coffees, ice creams, it seems a fitting label. Shortino, a resident of South End himself, was frustrated by his particular neighborhood’s lack of a friendly bodega, a spot to grab a homemade loaf of bread and a bottle of wine. His
neck of the woods needed a better gathering place, and Shortino set out to create it, adding a little bit of everything in the process. Another element of the space is the casual, inviting atmosphere and design, which is not only curated for the Haberdashery’s crowd, but also available to rent for private events. You can grab a beer, ice cream, freshly brewed Pure Intentions coffee, homemade Italian-style bread, and artful pastries all under one roof. Chef Shortino’s dedication to inclusivity, creating a place for anyone and everyone, is tangible.
Mon-Thurs 7am-9pm Fri 7am-10pm Sat 8am-10pm, Sun 8am-6pm Custom Pastries and Cakes Private Events
Market • 1300 South Blvd. • Charlotte, NC • (704) 910-4660 • @lincolnshaberdashery • lincolnshaberdashery.com
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BBQ
MIDWOOD SMOKEHOUSE Plaza Midwood | Park Road | Ballantyne | Birkdale Village | Cross Hill Market, Columbia, SC
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Private Events Personalized Catering NC Hickory Smoked Only Ice Cold Local Beer Outdoor Seating
ust like the best barbecue, becoming a pitmaster is a slow process. After years of practice, travel, and education, Midwood Smokehouse Executive Pitmaster Matt Barry has honed his craft to serve the best smoked meats in the Carolinas. Rather than focus on one style of barbecue, he focuses on bringing in the best of every region to the menu. The prime brisket may as well be smoked in Texas and shipped directly to your plate. The whole hog method comes from the North Carolina mountains to your mouth, and the dry-rubbed ribs slathered with Kansas-style sauce will have you
automatically ordering another rack to go. The amount of passion it takes to achieve what Midwood Smokehouse has put on its menu is usually reserved for the great barbecue programs of the South—in the traditions of greats like Aaron Franklin, Sam Jones, Rodney Scott, and Ed Mitchell. Carolinians have the opportunity to eat barbecue of this caliber every day in a casual, friendly setting. Pair that with a team of talented executive chefs, and an exciting concept emerges: When customers walk in and have that first bite, all the work that goes into its creation is immediately apparent.
BBQ • Plaza Midwood | Park Road | Ballantyne | Birkdale | Cross Hill • @midwoodsmokehouse • midwoodsmokehouse.com
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MEDITERRANEAN
AIX EN PROVENCE Myers Park
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ix en Provence, the small city in the south of France, is known for its light, fresh, Mediterranean cuisine. When Bryan St. Clair and Patrick Garrivier opened up their stylish restaurant of the same name, it was their goal to bring that same fine cuisine to Charlotte, using regional ingredients to create unique flavor with traditional roots. Drawing inspiration from the kitchens of Northern Spain, Northern Italy, and Southern France, the food emphasizes seafood and provincial specialties. Head Chef Nicholas Tarnate is a North Carolina local and a gourmet food expert. His curated menu rotates to stay in season, but he always manages to use flavors
and ingredients native to the Carolinas in a thoughtful way that lends new perspective to this Mediterranean Bistro. For instance, his Boudin Blanc, a dish comprised of house-made chicken sausage, potato, and rainbow chard makes use of chutney made from peaches grown in South Carolina. With their new fine dining restaurant, Le Cochon D’or, just recently opened in Waxhaw, Garrivier and St. Clair have broken open the floodgates, ushering in a new way of thinking about French food and taking inspiration from the ingredients of the Carolinas. Foodies and gourmands alike will rejoice in this addition to the Southern food scene.
Lunch Tues-Fri 11:30am-2pm Dinner Mon-Thurs 5pm-10pm Dinner Fri-Sat 5pm-11pm Live Music: Mon-Tues 6pm-10pm
Mediterranean • 545 B Providence Rd. • Charlotte, NC • (704) 332-1886 • @aix_charlotte • aixenprovenceclt.com
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ROOFTOP LOUNGE
NUVOLÉ ROOFTOP TWENTYTWO Uptown
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Opening This Fall Open from 4pm Daily Available for Private Events With Penthouse Suite for Rent
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t Nuvole Rooftop TwentyTwo, the recipe is simple: savory food and handcrafted cocktails made with the freshest ingredients, service that keeps your glass full and conversations going, and the perfect setting just beneath the clouds in the heart of Uptown Charlotte. It’s the sit-and-stay-awhile atmosphere that makes them truly unique —in addition to the sleek bar, the modern, laidback rooftop retreat is the perfect way to spend an evening Uptown. From a selection of charcuterie and cheese boards to North Carolina poached shrimp and Carolina bison tartare, Nuvolé Rooftop TwentyTwo has a little bit of everything to suit your mood. Sip a
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fine wine, try a local craft beer, or step out of your comfort zone with one of their specialty cocktails. The rooftop invites you to unwind and unplug twenty-two stories into the Charlotte skyline, while admiring exquisite surroundings and their carefully curated collection of local artwork. And if you want to stay longer, check out Suite TwentyTwo, the luxury residence available for rent adjacent to the rooftop lounge. Experience the energy of Uptown Charlotte in a completely new way at Nuvolé Rooftop TwentyTwo, where the most ordinary moments become extraordinary. It’s the change in atmosphere you’ve been looking for.
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nuvole22.com
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@nuvole22
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Chef Richard Cranmer
ITALIAN
ZINICOLA Ballantyne
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allantyne’s Zinicola, just a few minutes from Uptown Charlotte, is all about experiencing great food, but that’s only the start. Owner and chef Richard Cranmer is dedicated to using his carefully crafted offerings to feed not only customers’ appetites, but also their desires for rich conversation and authentic community. Named after Cranmer’s Italian mother’s maiden name, Zinicola is inspired by the heartfelt meals prepared by Cranmer’s Nonna. He fondly recalls travels to visit her in Italy, gathering around her table to enjoy dishes prepared entirely from scratch. It was this expression of gratitude, kinship through food, that created a passion within Cranmer—this realization
that the table is truly a place of not only breaking bread, but communion. The menu at Zinicola changes seasonally, and ingredients are primarily sourced from nearby Carolina farms. Their pastas and pizzas are made, just like Nonna’s, completely from scratch. Alongside their unique dishes, Zinicola offers specialty cocktails and numerous wine pairings. It’s a private event space as well as a restaurant, with a full-service outdoor bar and dining space to enjoy during pleasant weather. The restaurant is a place of ambience, a nod to the laid-back sensibility of any true Italian dining experience: At its core, Zinicola represents an intersection of good food and good people.
Sun-Thurs 4pm-10pm Fri-Sat 4pm-11pm Private Events Outdoor Bar and Patio Open Chef’s Table
Italian • 14835 Ballantyne Village Way #140 • Charlotte, NC • (980) 299-2979 • @zinicolaitalian • zinicolaitalian.com
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MODERN AMERICAN
ZEPPELIN South End
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Tues-Thurs: 5pm till 11pm (Dinner Only) Fri + Sat: 5pm-2am (Dinner & Late Night) Sun Brunch: 10am to 4pm (Starts in Aug)
he gorgeous space in South End that Zeppelin calls home harkens back to an old-timey type of grandeur. Steampunk-style decor brings to mind the combination of past and present that the whole establishment represents, as the kitchen brings new interpretations of tried and true classics. Head chef Vincent Giancarlo is a longtime North Carolina resident with experience working for local favorites like Cantina 1511 and Baku. He also studied in 2017 at the 2-Michelin Star restaurant, Melisse. Zeppelin sources the majority of its food from local, family-run farms like Harmony Ridge, Barbee Farms, and Fairshare
Farms, focusing on the highest quality ingredients available. The creativity and passion of this menu is unique. From fried green tomatoes to pulled pork and hush puppies, Zeppelin makes your old favorites come alive again, creating an environment in which each bite feels as though you’re enjoying it for the very first time. The new/old harmony doesn’t halt when you get to the bar, either. The two sides of the cocktail menu offer classic drinks and their evolved interpretations. Zeppelin reminds us that there’s no need to cling so firmly to traditional techniques and preparations when the excitement of something new lingers around every corner.
Modern American • 235 W. Tremont Ave. • Charlotte, NC • (980) 209-0008 • @zeppelinclt • zeppelinsouthend.com
176 • QCEXCLUSIVE.COM • AUG/SEPT 2018
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SPEAKEASY
DOT DOT DOT Park Road Shopping Center
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he Backlot at Park Road Shopping Center holds a not-so-secret gem. Dot Dot Dot is both a pleasant surprise to uninitiated passersby and a favored haunt for its many members. Fortunately for those planning ahead, the private membership club allows registration online—it’s a veritable golden ticket to one of the largest whiskey collections in Charlotte, overseen by award-winning mixologist Stefan Huebner. Everything but the liquor itself is made from scratch in-house. Dot Dot Dot is small, and that’s the idea: The leather booths, dark wood, and low light recall the inviting exclusivity of the 1920s. While you’re kicking back with
friends and your handcrafted cocktails, you’ll be taken care of by General Manager Stephen Toth, a hospitality expert with a past working for Forbes Five Star resorts. Toth is dedicated to providing the kind of luxury and relaxation typically reserved for such places. All of that is reason enough to make the trip, but the coup de grace is the food. Executive Chef David Quintana is a North Carolina native, has worked for a Michelin Star restaurant, and has designed courses for culinary schools. Quintana is known for his masterful application of unique ingredients, ensuring that your one-of-a-kind cocktails will be complemented by one-of-a-kind plates.
Sun 5pm-12am Tues-Thurs 5pm-12am Fri-Sat 5pm-2am Small Plates Bourbon and Whiskey Collection
Speakeasy • 4237 Park Rd. B • Charlotte, NC • (704) 817-3710 • @dotdotdotclt • dotdotdotcharlotte.com
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IN DEX AGM Imports .................................................87
French Quarter Inn.... ................................32
Oasis Outdoors......................................... 101
Alair Homes ..................................................47
GCG Wealth Management ........................85
Omni Hotels & Resorts........................... 178
Amina Rubinacci ..........................................22
Gerrard Builders .......................................26
Pam Harrington Exclusives................... 123
Arcadia ..........................................................51
Grande Custom Homes .............................36
Pavillon........................................................ 63
Ascent Uptown ............................................19
Grandfather Homes.................................. 43
Picture House Gallery............................ 33
Blackhawk Hardware ..............................83
H&S Antiques............................................... 44
Piedmont Town Center............................ 73
Blue Ridge Mountain Club .......................121
Infinity Med Spa......................................... 63
Premier Sotheby’s........................................ 8
Bruce Julian ................................................124
Insight Automation................................... 25
RK Motors................................................. 24
Cadenza ........................................................79
Inspire SouthPark.................................... 119
Remax Exclusive.......................................... 4
Charlotte Rug Gallery ............................97
Isabella....................................................... 107
Robyn Branch Designs.............................. 71
Chetola Resort .........................................129
Ivey’s Hotel................................................. 39
Sea Level...................................................... 77
Classic Attic ..............................................103
J. Landon....................................................... 53
Shain Gallery.............................................. 31
Cosmetic Dentistry of the Carolinas.... 17
Jerald Melberg Gallery.......................... 35
Shea Custom................................................ 55
Cottingham Chalk.....................................57
KBN Interiors..............................................74
Simonini........................................................ 59
Curated .......................................................105
Karen Kettler...........................................105
Stag and Sparrow...................................... 52
DCI ...................................................................77
Kauffman & Co.............................................. 64
Stickley Audi & Co.................................... 103
Delectables by Holly ................................34
Kingswood Custom Homes...................... 23
Subzero Wolf.............................................. 75
Diamond Springs ........................................34
Lake Norman Realty.................................. 49
The Assembly Room.................................... 67
Diamonds Direct .......................................180
LandRover Charlotte.............................. 15
The Furniture Connector....................... 95
Donald Haack Diamonds ..........................45
Lucy & Co....................................................... 41
The Pink Hanger......................................... 44
Donna Livingston .....................................109
Majestic Bath............................................. 92
The Sporting Gent..................................... 179
Draper Place ..............................................125
McDevitt Agency......................................... 13
The Swag...................................................... 129
DwellNova ...................................................10
Men’s Clinic.................................................. 91
Theory Design Group................................ 116
Elder Gallery .............................................35
Myron Greer.............................................. 128
Tiny .................................................................20
Elite Design Group .....................................89
Nestlewood Realty................................... 61
Versa Salon................................................. 63
Elizabeth Bruns .........................................29
New Life Building Supplies...................... 109
Walker Zanger ............................................21
Fahrenheit .....................................................6
Noble Food Pursuits................................ 69
Windsor Jewelers........................................ 2
Ferguson ......................................................81
Novel Stonewall Station...................... 127
Windsor Windows And Doors............... 99
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Plan your next getaway, and experience a fun-filled stay packed with amazing amenities, including complimentary access to the Charlotte Athletic Club, as well as fine dining and much more! 704-377-0400 • omnihotels.com/charlotte
178 • QCEXCLUSIVE.COM • AUG/SEPT 2018
4521 Sharon Rd, Charlotte, NC 28211
(704) 532-9041
www.diamondsdirect.com OfďŹ cial Jeweler