QC Exclusive - No. 11 - July / Aug 2013

Ironman Forge’s Handcrafted Knives

Relish Carolina’s Roaming Dinner Club

Rocco Whalen’s Skye High Restaurant

QCEXCLUSIVE Charlotte’s Guide To The Good Life

Issue No. 11 July/August 2013

Burgers Farm To Forurkfood

yo Know where! Grateful comes from nnects us co Growers re cientiously ns co n, ea cl to . grown food pg. 70

Featuring the

Charleston Travel Guide pg. 84

Cowbell’s “Big Will’s Breakfast” A juicy beef patty topped with praline smoked bacon and a decadent fried egg presented on a flaky croissant roll.

E TH

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The Ultimate Guide to the Queen City’s Finest Restaurants

QCExclusive.com

F IS O SU O E D

Charlotte’s Top 33 Tastiest

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Publishers’ Note

T

The Dinner Bell

The landscape of the Charlotte food scene has dramatically changed in the last decade. Until recently, our city was just an afterthought regionally and fairly low on the totem pole on a national scale. Southern cities like Charleston, Miami, New Orleans, and even Atlanta have outshined our food scene with eclectic dishes, classic fare, and world class chefs.

Those cities are still putting out some of the best tastes in the country, however the Queen City, known more for its banks than its bistros, has now closed the epicurean gap.

There are many reasons for this. The addition of Johnson & Wales University several years back as well as an in lux of some of the most proli ic chefs and their chef driven concepts have both played roles. But, even more so it’s the people of Charlotte who deserve much of the credit. It is our curiousity, as well as our developing palates, that begs for better cuisine and more options With higher expectations local and national chefs and restaurateurs have been forced to improve their technique execution and menus and they have answered the dinner bell. It’s not just Charlotte’s food that has evolved. Because of a truly receptive and involved craft beer community taps low freely with some of the best brews on the east coast. Similarly, a rush of Charlotteans craving the best libations has stirred up a rapidly maturing mixology movement Now with this issue, you’ll notice, if you are an avid QCExclusive reader that we went in a slightly di erent

6 • qcexclusive.com • July/August 2013

direction than past issues. Usually we try to cover a wide variety of topics from fashion to design to sporting and everything in between so our readers can enjoy all Charlotte has to o er and in turn are better prepared to live the good life here in our great city. However, this time we decided to tackle everybody’s favorite topic: Food. What we encountered was staggering and due to the sheer volume of quality food and drink in the city we had to resort to the unthinkable: an issue that is solely dedicated to food and its many peripheries. We hope you enjoy this brief departure from the norm and we promise that next issue we will return to our tried and true format.

So with that said or written in this issue we explore the many facets of the diverse food culture of Charlotte. We tackle our annual best restaurants guide, share the city’s best burgers examine the farm to fork movement taste the unique dishes of Central Avenue, talk with Celebrity Chef Rocco Whalen, meet Steve Watkins, the man behind Ironman Forge experience a roaming dinner put on by Relish Carolina, and much more. If you love food, the only way this issue could be better is if we had some kind of scratch and taste technology Until next time Bon Appetit!

Publishers, Brett Barter Jon-Paul Grice

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Contributors

traci zeller Traci is known for her sophisticated mix of classic and modern pieces.

She developed her refined aesthetic through years of extensive travel. Visit her website at TraciZeller.com.

Melissa Justice A displaced Yankee, Melissa has learned to relax after having worked in the public sector. Now she sits lazily reading, writing, and drinking ice tea.

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12 • qcexclusive.com • July/August 2013

HADE E. ROBINSON JR. Hade has been featured in every major publication in the city. He is manager of the personal styling department at Nordstrom in South Park.

July/August 2013 Issue No. 11 Credits PUBLISHERS Brett Barter Jon-Paul Grice EDITORS Melissa Justice Lynne Glasgow CONTRIBUTORS Terra Baltosiewich Melissa Justice Kit Mackie Andi Perullo Hade E. Robinson Jr. Traci Zeller PHOTOGRAPHERS Robert Christopher Thien La Jamey Price ILLUSTRATIONS Kasey Murray

Feedback We welcome commentary.

If you have any comments or questions in regards to any articles featured in the magazine or on our website, QCExclusive.com, please send them to qcexclusive@ gmail.com. The very best comments could be published in the next issue.

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July/August 2013 • @qcexclusive • 15

2013

July/August Publishers’ Note 6 • Information 8 • Contributors 10 • Eventist 19 • The Index 90

63

76

Contents The Good Life 25

30

34

Handmade

39

Restaurant Guide

Ironman

QC&A

Rocco Whalen

Tastemakers Food Central

GuideBook

This year’s annual guide to the city’s best restaurants includes 26 of the tastiest dining experiences in the city.

The Exclusives 63

70

76

84

25

20

The Best Burgers 33 Must Taste

70

Grateful Growers Farm to Fork

Relish

Roaming Dinner Club

The Holy City

An adventure in Charleston,SC + Food Guide

86

54

[Design + Style] 49

54

58

Outdoor Spaces

34

Vision&Focus

Kitchen Remodel Metro Makeover

The Dining Room Delineate Style

30

89

To subscribe, advertise, or comment please contact us at qcexclusive@gmail.com, visit us at qcexclusive.com or call 704.268.9497 16 • qcexclusive.com • July/August 2013

Eventist

JULY/AUGUST 2013

EVENTIST is a detailed event calendar for Charlotte and beyond that covers only the very best going-ons around the Queen City.

EDITOR’S CHOICE

Queen’s Feast - 7/19-28/13 - Ten days of eating bliss await you as Charlotte’s Restaurant Week promotes upscale restaurants for a “prix fixe” of just $30 per person for three-courses or more.• www.CharlotteRestaurantWeek.com Coffee Talk

7/1-18/13 - Coffee and environmental talks make this visit to the Carolina Raptor Center that much more exciting. Separate activities are provided for the kids, so Mom and Dad… come on down.

• www.carolinaraptorcenter.org Four Seasons Wine Tasting Dinner-Summer

7/20/13 - The Four Seasons Wine Tasting Dinner is hosted

by Jay Raffaldini and features seasonal food with specific wines that “complement the food.”

• www.raffaldini.com Petapalooza

7/20/13 - A great opportunity to visit with rescued and exotic pets while learning about “responsible pet ownership.”

• www.charlottenaturemuseum.org 9th Annual Dogtopia Charity Car Wash

7/21/13 - This Sunday, come support Dogtopia’s charity dog

wash to benefit dogs who work year-round. A nationwide event, the money raised benefits Veterans Moving Forward, a not-for-profit organization that provides dogs for veterans suffering with physical and mental challenges, such as quality of life, healing and recovery, and a new outlook on life.

Please come and help Dogtopia raise more than the $30,000 set goal for “working dogs helping veterans across the United States.” Other events are scheduled.

• www.dogdaycare.com

Ida Kohlmeyer & Romare Bearden Exhibition

7/1-27/13 - The Jerald Melberg Gallery seeks “works of art that have a particular visual poetry and spiritual quality.” Abstract or realist…no matter, mark your calendars and come view this spectacular exhibit.

• www.jeraldmelberg.com Queen’s Feast: Charlotte Restaurant Week

7/19-28/13 - Ten days of eating bliss await you as Charlotte’s Restaurant Week promotes upscale restaurants for a

Illustrations by Kasey Murray. Visit her blog at ArtByKaseyMurray.Blogspotcom.

Eventist

JULY/AUGUST 2013 Tour De Food-Davidson

EDITOR’S CHOICE

8/3/13 - Eat, drink, and walk as you tour the historic town of Davidson, North Carolina. The tour starts at the Old Cotton Mill, now the Brick House Tavern and will continue through town as you experience samples of the finest Davidson has to offer. www.tourdefood.net “Best Laid Plans? A Murder Mystery Dinner

8/3/13 - The Murder Mystery Company and interactive theater troupe presents the “Best Laid Plans.” You have been invited to your sworn enemy’s home for an evening of “elegance and excess” with a catch…the evening’s entertainment is a high stakes game of cat and mouse. (Also on 8/9, 8/30) • www.grimprov.com Metrolina Expo Marketplace

8/1-4/13 - Four days of shopping is just $5. From antique to shabby chic, there is something for everyone at the Metrolina Expo, even fresh produce!

• icashow.com Greenway Summer Concert Series

PETAPALOOZA - 7/20/13 - A great opportunity to visit with rescued and exotic pets while learning about “responsible pet ownership.” • www.charlottenaturemuseum.org

“prix fixe.” For $30 per person (not including tax and gratuity) pays for a three-course or more dinner. Reservations are strongly recommended and can be made online.

• www.CharlotteRestaurantWeek.com Wild Wings!

8/3/13 - Wildlife biologist Susan Campbell returns to The Daniel Stowe Botanical Gardens on her annual research trip.

She will be trapping, banding, and releasing hummingbirds.

• www.dsbg.org Tour De Food-NoDa

8/3/13 - Come to North Davidson Art District and explore the eclectic neighborhood where art, food, fine wines, a local brewery, and exotic coffees merge. The tour begins at Heist Brewery where the history of this interesting neighborhood is said to have begun.

• www.tourdefood.net 20 • qcexclusive.com • July/August 2013

8/8/13 - Come and enjoy an evening of music on the Anne Springs Close Greenway. This is a family activity filled with an evening of music and fun. All you need is a blanket, some chairs, and a picnic dinner. Beverages will be available for purchase at the venue.

• www.ascgreenway.org Amphibious Duathlon

8/10/13 - The Amphibious Duathlon features two 5K trail runs before and after a 2K flat-water paddle around Sadler Island on the Catawba River.

• usnwc.org Birding Walks

8/11-13/13 - Long time birder and Garden volunteer, Karen Gibson takes you on a stroll through the gardens, Meadowood Walk and Persimmon Trail. You will be on the lookout for birds and their nesting patterns.

• www.dsbg.org Ferragosto

8/15/13 - An Italian tradition, the 15th of August is a day when all work stops and family and friends travel to the countryside to relax and celebrate a day free from work and the busy city. Come celebrate Ferragosto at the Raffaldini

IDEAL HOME. IDEAL EXPERTS. IDEAL LIFESTYLE.

Charlotte’s Largest Home Improvement Event

AUGUST 23-25 The Park

Expo and Conference Center 2500 East Independence Blvd.

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IDEAL Cooking Stage IDEAL Remodeling Stage NARI Parade of PlayHomes

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Eventist

JULY/AUGUST 2013

EDITOR’S CHOICE

Kick Off to Mecktoberfest - 8/30/13 - Come enjoy the kick off to the Olde Mecklenburg Brewery Mecktobertfest that runs October 5th from 12 noon to 10 pm. This kickoff event takes place on August 30th at 5:30 pm and offers premium, all natural beer made right here in South Charlotte. The Brewery makes their quality beers using the famous German “Reinheitsgebot” law that says there can only be “four ingredients (barley or wheat malt, hops, yeast and pure water.) Come have a taste!

Vineyards where pre-made picnic basket are available for purchase. Sit on the piazza or among the grape vines and become Italian for the day: eat, laugh, and relax.

• www.rafffaldini.com Wild in the Water

8/17/13 - The Charlotte Nature Museum is the place to be on August 17th. Come explore water habitats and learn how to catch a fish, what lives in the water and where it goes.

• www.charlottenaturemuseum.org Movies Under The Stars: Summer Movie Series

8/2-23/13 - South Park welcomes you to the annual Movies Under The Stars series presented by Carolinas Medical Center and held at Symphony Park. Activities start on Friday at 7 pm with a live band and delectable concessions. Dates and Shows: 8/2 Rise of the Guardians (PG) | 8/16 We Bought a Zoo (PG) | 8/9 The Croods (PG) | 8/23 Madagascar 3 (PG).

22 • qcexclusive.com • July/August 2013

Southern Ideal Home Show

8/23-25/13 - Southern Shows invites you out to Charlotte’s largest home improvement event held at The Park Expo and Conference Center. Get face to face with some of the region’s best home industry experts and start planning for your next home improvement project.

• www.southernidealhomeshow.com Kick Off to Mecktoberfest

8/30/13 - Come enjoy the kick off to the Olde Mecklenburg Brewery Mecktobertfest that runs October 5th from 12 noon to 10 pm. This kickoff event takes place on August 30th at 5:30 pm and offers premium, all natural beer made right here in South Charlotte. The Brewery makes their quality beers using the famous German “Reinheitsgebot” law that says there can only be “four ingredients (barley or wheat malt, hops, yeast and pure water.) Come have a taste!

• www.oldmeckbrew.com Illustrations by Kasey Murray. Visit her blog at ArtByKaseyMurray.Blogspotcom.

23 • qcexclusive.com • July/August 2013

July/August 2013 • @qcexclusive • 23

The Good Life

HANDMADE

GOOD LIFE chronicles Charlotteans that are truly living life to its fullest as well as the places and things that help us live well.

Ironman Steve Watkins of Ironman Forge creates some of the best handcrafted knives in Charlotte, and is making a name for himself all over the South.

BY JON-PAUL GRICE

THE GOOD LIFE TABLE OF CONTENTS: Handmade • 26 | QC & A • 30 | Tastemakers • 34

The Good Life

HANDMADE

[cont. from 25]

“Sometimes I look up and I haven’t left the house in six or seven days, my truck hasn’t moved, I haven’t been anywhere, I haven’t talked to anybody.

I’ve just been building knives.”

I

CARBON

spent nearly a year searching for a North when I was younger, in my twenties. I kind of got Although Steve Watkins usually creates chef’s Carolina knife maker that specialized in fine, away from it until about four years ago.” knives, here he shows off one of his custom handcrafted, custom knives, and the entire Both Watkins and his wife are foodies and “love tactical knives. time he was right in front of my nose, making to eat out and watch the food shows.” According to some of the South’s best knives in my own backyard, literally.

Watkins, “I love knives and I was always looking to see what Steve Watkins of Ironman Forge, crafts fine knives out of a the chefs were using. I sat down one day and said ‘you know garage just two blocks from my own home in Charlotte’s I still have all my stuff and my equipment and I think I want Stonehaven community. I had the pleasure of visiting his shop to start making knives again.’” With a decision made, Watkins and witnessing his entire process, an experience that was attended Western North Carolina’s Haywood Community Coltruly one-of-a-kind. Watkins’s beautiful pieces of useable steel lege. The knifesmithing program there focused on historical art, from chef’s knives to cleavers to tactical knives and every bladesmithing techniques and classes were taught by maskind of knife in between, embody precision and execution, tersmiths from all over the United States. Two of the South’s are crafted with the upmost attention to detail, and are worth premier knifemakers, Burt Foster of Virginia and Jason Knight every penny (and quite honestly, more). of South Carolina made a huge impact on Watkins. Both are Before he crafted knives full time, Watkins trained horses for still his mentors and friends today. Watkins took the knowl18 years. With the equipment he used to shoe horses, he startedge gained from both the classes at Haywood and the lessons ed ornamental ironworking and “one thing led to another.” Actaught by Foster and Knight, and applied it to his own vision: cording to Watkins, “I grew up in the Midwest and we hunted chef’s knives. and fished and we thought knives were cool. I made a couple Watkins specializes in crafting the finest chef’s knives money 26 • qcexclusive.com • July/August 2013

The Good Life

[cont. from 26]

HANDMADE

strong and flexible while maintaining a sharp edge. According to Watkins, “stainless steel is great because it doesn’t rust but it is extremely hard to sharpen. Carbon steel gets harder, sharpens easier, and then stays sharp.

The only draw back is it will rust so it needs more care. Carbon holds an edge. It does what it’s supposed to do. If you get the heat treat right you can chop wood with it and afer chopping wood it’ll still shave like crazy.”

His knife grips are made with wood produced in Pennsylvania. There, a stabilizer injects polymers into the wood, filling all of its pores and making the wood waterproof, a perfect solution for chefs. He uses curly maple and amboyna burl, among others, and when sanded and polished these woods appear almost glass-like and give the knife a fantastic finish. All of the materials he uses have been thoughtfully chosen to improve the quality and performance of the knife.

Materials aren’t the only thing he’s been thoughtful about. Watkins has been just as astute in the details, planning, and production of his knives and he possesses a very high level of passion and dedication to his craft. As Watkins puts it, “sometimes I look up can buy. His knives can be seen in the very “Are you kidding me? I stay cut. I literally stay best restaurants in the city from Customcut. You can always tell what phase I’m in. I’m shop and Harvest Moon Grille to Rooster’s, always burning and chewing my hands up.”

Halcyon, and Nolen Kitchen. They are desired because of how they function in the workplace, but this execution didn’t take place over night. It took time and a lot of quesand I haven’t left the house in six or tions to get the level of quality that Watkins has reached. According to Watkins, “I have seven days. My truck hasn’t moved. I lots of friends that are chefs and I put my knives in their hands and I have learned what haven’t been anywhere. I haven’t talkmakes a good knife over time and I’ve tweaked my designs.” ed to anybody. I’ve just been building For the foodie, home chef, or professional chef he has a plethora of options for you. His knives.” This is what he loves to do knives are all custom or semi-custom allowing you to choose from several features inand he’s damn good at it too, guarcluding style of the blade, wood for the grip, bolsters, perimeter pins, and other aesthetanteeing that when you order a knife ics. His blades are made from carbon steel and not stainless to ensure that they are both from Ironman Forge it will deliver.

28 • qcexclusive.com • July/August 2013

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The Good Life

Skye High

QC&A: ROCCO WHALEN

Celebrity chef,Rocco Whalen, talks about bringing his Cleveland concept, Fahrenheit, to the rooftop of Charlotte’s Skye Condominiums, his experience losing 100 pounds on Food Network’s Fat Chef, the importance of sourcing local, and the appeal of the Queen City.

Interview by Brett Barter | Photos provided by Fahrenheit How did you first get into cooking?

Have you collaborated with any chefs in the city to learn more about the Charlotte community?

My mother and my grandmother took me by their side I opened a small restaurant two blocks from Michael when I was a small boy and here’s why...I was always a Simon’s first restaurant in Cleveland, Ohio eleven years pretty large kid, always got ridiculed on the playground. It ago now. That really prepared me to collaborate was a safe haven for my mother. It just started with chefs and chef driven concepts. His advice in the kitchen with grandma and my mother, FAHRENHEIT to me was to play nice in the sandbox. I’m a very neckbones, red sauce, meat balls, sausage, Rocco Whalen’s concept will proactive guy and because of that I’ve already scratch Italian. be Charlotte’s first indoor/ outdoor rooftop restaurant reached out to certain people in Charlotte. I’ve high atop Skye Condos.

You mentioned the influence from your been coming here for quite awhile and eating mom and your Italian roots. Where else at some of the great restaurants here and meeting some do you draw influence from? of the chefs and restaurateurs here. I’ve been to 5Church a My formal training started at 13. I went to culinary school couple times. Cool joint, love the ceiling, love the story, love at 17 - Pennsylvania Culinary in Pittsburgh, which I believe the food, love the way Chef Jamie Lynch delivers. I’m just is now a La Cordon Bleu. From there I took my degree and a big fan of the scene and that really was what made me traveled west with as much money that was in my pocket want to come to Charlotte. I just want a chance in this town. and a car full of gas. My first stop was in Phoenix and a couple Collaborating is just extending that rosemary sprig. years with Hilton Hotels. Then I started my relationship You opened your first restaurant at 24. Were you with Wolfgang Puck at one of his Asian restaurants at City intimidated because of your youth?

Center Phoenix. I spent the better part of six years with him Hell yeah. I didn’t know what the hell I was doing but I did in between Phoenix, Los Angeles, and Las Vegas. In 2001 I make a lot of people eat some crow along the way. All the moved home and I procured my first restaurant space in haters turned into lovers. I believe you get what you give in Cleveland. It opened in 2002 and was called Fahrenheit.

30 • qcexclusive.com • July/August 2013

The Good Life

QC&A: ROCCO WHALEN

[cont. from 30]

hospitality you can make great waves in the food industry. Not every kid will come out of culinary school being Bobby Flay or a Top Chef, and I think that you really need to understand that you have to roll your sleeves up, work hard for a few years, if not ten.

Are you going to use local farms around Charlotte for your menu?

and will we see that at life and if you put energy ON THE MENU from the top all the way [left] 18 Hour Pork Shank: Honey & Fahrenheit? down good stuff will follow. Mascarpone Polenta, Broccolini, Fig You certainly will and Jus [right] Steak Tartare Summer I’ve been really blessed Rolls: Sweet Peppers, Pickled here’s why: if you want to Carrots, Mint, Ginger, Peanuts with strong people around find out who you are, gain a bunch of weight and then take your me who understand the chef’s lifestyle shirt off in front of four millon people of wanting to be the best. on the Food Network and go through a What is it specifically about the journey of changing your life. I really city that appeals to you? want to use my experience to give back to Charlotte as best I can.

I really like the social vibrancy and synergy in the city. For me people Will you be adapting the menu develop cities and from what I’ve seen, for the Southern palate? whether it’s BLT or 5Church or Good We are going to bring about 75% Food on Montford or a food truck of what Fahrenheit in Cleveland in SouthEnd on Fridays, I want to has been known for. I don’t want to embrace Charlotte. I have been coming come down here and do fried green here for awhile and I’m just excited tomatoes, because there are guys about what I see. I’ll have a residency down here that have been doing them in Charlotte and I’m looking forward to their entire lives and do them better. I engaging the city. want to add to the city’s foodscape and I feel there is an opportunity here for bring my technique and flair without me and maybe I can have a little fun overstepping my bounds too much. along the way. From twenty stories up, Do you think Johnson & Wales is the Skye is only the limit. an asset to your restaurant ?

Plus, the developers were really The school is a tremendous asset. It serious about me and they gave me brings great culinary minds to the city. the opportunities I wanted. If I said ‘I We’re going to engage them and try to want a rooftop garden’ they said ‘how hire as many students as we can. big’? If I said ‘this’ they said ‘that’. They understand it.

Has the experience on Food Network’s Fat Chef influenced you to be more health conscious

32 • qcexclusive.com • July/August 2013

What advice do you have for culinary students?

I think that if you are humble and truly have a passion for food service and

I want to shake farmers’ hands. I want to buy produce and protein locally. I feel that sustainability is all part of whatever region you are in. Whether it is Tega Hills, Grateful Growers, or Cloister Honey, I’m excited! For me, the more money you spend here locally, the more money stays here in North Carolina. We’ll buy local, grow our own fresh herbs, and beyond farms, I’ve got six keg handles that I’m going to be giving to local brewers including NODA Brewery and Olde Mecklenburg.

Are you still involved with Food Network and will you be doing any shows or events with them here in Charlotte?

I am filming right now for another Food Network show. Hopefully that will air in September or October and you can be assured that I will be giving both Cleveland and Charlotte a lot of love. The more notoriety I can bring to Cleveland and now to Charlotte the better it is for everyone in both cities.

What can people expect from Rocco Whalen, the chef, and Fahrenheit Charlotte?

I’m not Wolfgang Puck. I’m not Emeril Lagasse. I’m a kid who cooks, who chains himself to the stove, who likes to put smiles on people’s faces every night of the week. It’s the first indoor/ outdoor rooftop restaurant in Charlotte.

Great food. Great atmosphere. I’m just excited about everything that’s going on in the city and I’m humbled to be on the ground floor.

The Good Life

Food Central

Speckled with restaurants for any price range or palate, there is truly no other stretch of road that tastes better than the three mile span of Central Avenue from 10th Street to Sharon Amity.

BY BEAU MURRAY

A

Intermezzo

Fern

Loco Lime

Within less than one square mile, Plaza Midwood has some of the city’s most appetizing restaurants.

French or Carolina BBQ. Whatever mood you are in, Central delivers. All you have to do is pick a flavor.

Intermezzo serves Italian and Serbian cuisine on the western side of Central.

With an impressive selection of beers and wines, Intermezzo provides a romantic and intimate dining experience, not to mention delectable Midwood Smokehouse

Zada Jane’s

34 • qcexclusive.com • July/August 2013

Pecan

Hawthorne

10th

MUST EAT ROAD MAP TO CENTRAL AVE. Bistro La Bon

dishes. Try the ground beef or the cheese and spinach burek but don’t forget to save room for dessert because they also have amazing crepes.

A stone’s throw away is Loco Lime, a self-proclaimed Mexican inspired grill with an awesome selection of margaritas. Check out their dollar taco night every Tuesday, but don’t

Soul Gastrolounge

Plaza

growing city like Charlotte attracts people from all walks of life and cultures. With this steady influx of people come interesting neighborhoods that pop up out of nowhere, many of them featuring intermingling cultures, customs and foods. In the past, Charlotte hasn’t been credited nationally for its eclectic food.

However, what people don’t realize is how fast Charlotte and its food culture have grown. Like any other big city, Charlotte is composed of neighborhoods just as diverse as you and me, each with its own individual personality. When it comes to dining, it is human nature to partake in a locale that is comfortable, close and convenient, but this summer when searching for an epicurean experience, challenge yourself to try something different, new, and exciting.

Innervating several of the city’s eastern neighborhoods is Central Avenue.

Speckled with restaurants for any price range or palate, there is truly no other stretch of road that tastes better than the three mile span of Central Avenue from 10th Street to Sharon Amity. Here you can get street food or the white table cloth experience, Asian or El Salvadorian,

Akahana

Lulu

TASTEMAKERS

Three Amigos

Dim Sum

Landmark

Inner Harbor Market

Eastway

Krazy Fish

CENTRALIZED would they serve bacon order for you because they [TOP LEFT] Nothing better than Challah French Toast at Landmark. know best. wrapped jalapenos as a side?

[TOP RIGHT] Beef Pho from Ben If you are in the mood for Thanh [BOTTOM LEFT] One of the Hiding in a strip mall next to best French restaurants in Charsome major comfort food, lotte, Lulu’s. [BOTTOM RIGHT] The a Family Dollar is a diamond eclectic atmosphere and diverse Midwood Smokehouse is in the rough, a true fine menu at Krazy Fish. the place for you. This place dining experience with one of the best views of Uptown Charlotte, is not for the meek so bring your beer Bistro la Bon. If you couldn’t tell by the drinking, meat eating, fried food having name, this restaurant serves seasonally belly here for a real meal. Where else Tacos El Nevado

El Pulgarcito

Cedarland

Ben Thanh

Sharon Amity

overlook their regular dinner menu because it’s good.

Fern is a fine dining vegetarian restaurant just across the train tracks.

Think vegetarian fare is boring? Think again. Fern serves fresh and diverse seasonal dishes, meaning their menu changes with the seasons. A tip for the naïve, let your waiter or waitress

July/August 2013 • @qcexclusive • 35

The Good Life

fresh French cuisine. For good measure, eat dessert first because you do not want to miss out on the bread pudding.

Soul Gastrolounge is an upscale tapas restaurant located on the second floor in the center of Plaza Midwood’s night life. It’s common to catch live dj’s and a buzz at the bar, but do not overlook their impressive sushi and tapas menu. The pork belly tacos and truffle fries are only two of the many delish small plates. Get here early especially if you have a big party. They do not take reservations.

Zada Jane’s is a fixture in the heart of Plaza Midwood serving breakfast and lunch all day seven days a week. If you plan to come for breakfast on the weekend get there early or prepare to wait. If you do have to wait, fortunately there is a lovely patio equipped with shuffle board. It’s half vegetarian half meat menu is sure to please everyone.

Try the huevos rancheros, they are oh so yummy.

For a real Asian Fusion experience go 36 • qcexclusive.com • July/August 2013

TASTEMAKERS

on their super fresh ingredients and their abundant usage of cotija cheese on virtually every dish. Try their enchiladas de mole and you will not be disappointed.

Tacos El Nevado is a small hole in the wall packed with loyal patrons. This is not your normal sit down deal. Instead you order at the counter and hope you can get a seat at one of the five or six tables. However, with $2 amazing authentic tacos (probably the best in the city), who could complain? Unless you were looking for a seat, that is.

El Pulgaracito is an authentic El Salvadorian, Central American, and Mexican restaurant. So authentic, in fact, that you may need to brush up on your college Spanish skills before entering.

The pulled pork is mouthwatering and is used in many of their dishes. Try the to Akahana. From Japanese sushi to traditional pupusas or tacos, pork is the Vietnamese noodle dishes, Akahana best of course. The tortas (sandwiches) has what you are craving. The sushi are big enough to feed you for days and rolls are delectable and are always buy don’t miss out on their many juices and one get one half off. licuados (shakes). The banana licuado Lulu’s is located in a freestanding is the best but may fill you up before building that was formally a house, your food arrives. making it feel like you are at grandma’s, Last but certainly not least is one of if grandma was French and a ridiculous the best Vietnamese restaurants in cook. If you are in search for the best town, Ben Thanh. Here you can get Sunday brunch in town, you should quality, authentic Vietnamese cuisine, look no further than Lulu’s. Try their from Curry to Pho to Vermicelli noodle Country Benedict, a QC Exclusive dishes. Never tried Vietnamese before? house favorite.

Again, ask your waiter or waitress and Don’t let the name fool you, though they will suggest the perfect dish.

Krazy Fish is crazy, there is so much With so many different options more than fish. Though the fish tacos on one street it may take you some are to die for, there is quite a variety of time to explore this vivid dishes to choose from. Some TACOS & TORTAS and compelling culinary [TOP] El Pulgarcito’s may say a crazy amount. Try promenade. Remember to carnitas torta. [BOTTOM LEFT] Tasty tacos the Szechuan Salt and Pepper take one step at a time and from Tacos El Nevado.

[BOTTOM RIGHT] Ben Chicken Wings to start, but be when all else fails turn to the Thanh and Cedarland. warned, you may not stop. locals and ask. This summer Three Amigos is another gem hiding explore your big city and all of its delicious nooks and crannies. You may in a strip mall off of Central that should surprise yourself, and your tastebuds. not be missed. They pride themselves

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Redefining comfort food in Charlotte.

The GuideBook

BEST RESTAURANTS

CHARLOTTE'S

Best

RESTAURANTS With the help of QCExclusive contributors and input from readers throughout the city, we compiled this year’s annual guide to the city’s best restaurants.

These are the 26 tastiest dining experiences in the city.

NAPA ON PROVIDENCE Meatballs and fried polenta with Pomodoro sauce and sprinkled with parmesan cheese.

INCLUDED WITHIN OUR “BEST RESTAURANTS” LIST IS A FOOD SPECIAL SPONSORSHIP SECTION

OK

GUIDEBO

Food

C

oming up with our annual guide to the best restaurants in the city is hard for us. There are so many things to consider and frankly it is just plain difficult to narrow it down.

However, with the help of our knowledgable contributors as well as reader insight (both email and online survey) we have once again compiled what seems to be the best list possible. On it you’ll find Charlotte classics, newcomers to the food scene, and even some restaurants that may be unexpected, but one thing they have in common is that they are all phenomenal. Now go chow down!

Ballantyne/ South Charlotte TERRACE CAFÉ

With two locations in the Charlotte area, Ballantyne and South Park, Terrace Café offers the best of every meal. Think Red Velvet Waffles and four choices of Eggs Benedicts for breakfast, any combination of soup, salad, sandwich or quiche for lunch, and Coconut Thai Crab Cakes and Pan Fried NC Trout with pineapple butter for dinner. There is something for everyone, whether you are a “foodie” or someone that just plain likes food!

• terracecafecharlotte.com Dilworth/ SOUTHEND BONTERRA DINING & WINE ROOM Boasting over 200 wines by the glass and an additional several hundred in their cellar, Bonterra is more than just food. The menu is designed with wine in mind! They offer a vast array of cheeses, olives, cured meats and spreads for nibbling while wine tasting, as well as a full dinner menu complete with steaks and seafood, but don’t forget to save room for dessert and port!

• bonterradining.com Luciano’s Ristorante Italiano Luciano’s is a great addition to the Charlotte culinary scene. They offer tra40 • qcexclusive.com • July/August 2013

ditional dishes and flavors from Naples and Northern Italy with an emphasis on service and a family-style menu. The Lasagna Coco Pazzo is really unique and a standout for sure, and the Lambchops “Scottadito” are nothing short of amazing. Fair warning, it’s really easy to fill up on their amazing bread before dinner so be careful!

• lucianositaly.com ZEN FUSION In the mood for sushi? No.. Chinese?

Spanish tapas with sangria? This place has something for everyone.

Zen has every traditional dish from most Asian countries plus an entire Spanish menu. It is literally a fusion between Zen Asian and the very much missed menu at Sole restaurant. Try the Paella, Vietnamese Bun or Pho, Pad Thai, or select from the delicious sushi menu. And don’t forget the tres leches for dessert!

• zenasianfusion.com Elizabeth CAJUN QUEEN The giant green and purple alligator carving out front of Cajun Queen is no longer there. Other than that everything else is the same and has been for nearly 30 years, most importantly the quality. Serving up the finest cajun food in the city, they offer etouffee, fried oysters, blackened catfish, creole, and diane that’ll make you think you’re in Louisiana.

• cajunqueen.net

FIG TREE Located just minutes from uptown in a beautifully restored bungalow in the historic Elizabeth neighborhood, this quaint restaurant specializes in seasonal cuisine; taking cues from French and Italian inspired dishes.

It also offers an award-winning wine list that is sure to please.

• charlottefigtree.com Huntersville/ Lake Norman MICKEY & MOOCH A Big Band themed restaurant, fitted with life size murals, offers a casually elegant dining experience and a sophisticated meal at an exceptional price. A great local meeting place.

• mickeyandmooch.com NORTH HARBOR CLUB Enjoy dining right on the water at North Harbor Club. Choose from a variety of mouthwateringly fresh seafood dishes, pastas and salads.

NHC provides a creative and fresh dining experience for everyone.

• northharborclub.com Montford/ Selwyn GOOD FOOD Another one of Bruce Moffett’s (owner of Barrington’s) creations. From its inception Good Food has a pedigree and credibility few restaurants in the city have. Sometimes legacies such as this are hard to live up to but not for Good Food. The modern, warm atmosphere soothes and the tapas plates delight, bite after bite.

• goodfoodonmontford.com NOLEN KITCHEN Nolen Kitchen is a chic, modern restaurant located on Selwyn Ave with

3T

$ 95 TUSCAN ASTERS Monday-Friday 3pm-7pm & 9pm-Close Available In Bar Only

CHARLOTTE - PIEDMONT (704) 571- 4214

WEEKNIGHT DRINK SPECIALS | WEDNESDAY & FRIDAY LIVE MUSIC B RIO I TALIAN . COM

SPECIAL SPONSORSHIP SECTION

July/August 2013 • @qcexclusive • 41

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GUIDEBO

Food a relaxed atmosphere, extensive wine list, and a stellar menu. The brunch is especially popular, most notably the benedicts and French toast.

• nolenkitchen.com MYERS PARK Napa On Providence We have made several mentions of Napa on Providence since they opened but the truth is this place has never disappointed. Whether it’s dinner with friends and family or an after work cocktail with colleagues, it’s always great. Some must tries are the stuffed trout (stuffed with crab), the simple but amazing poulet rouge (Ashley Farms roasted half chicken with roasted vegetables and horseradish gravy), or one of the many mean herb infused cocktails whipped up at the bar. They also serve some of the city’s best oysters.

• napaonprovidence.com

NODA AMELIE’S FRENCH BAKERY Open 24/7, this self-proclaimed “Parisian shabby chic” bakery will have your taste buds saying “merci beaucoup” the minute you walk in and catch a whiff of the sweet sugary goodness baking. Offering every classic French sweet (pastries, petit fours, éclairs), and savory (croissants, baguettes, tartines) as well as fresh housemade soups and sandwiches, Amelie’s also specializes in European-style coffees, espressos, machiattos, and lattes.

• ameliesfrenchbakery.com Plaza Midwood LULU For some of the best French cuisine in town try Lulu’s; you’ll feel right

at home. If you don’t know what to order because everything on the menu sounds so good: For brunch look no further than the Country Benedict; the dish features Neese’s pork sausage, fried green tomatoes, poached eggs, and hollandaise. If you’re not in the mood for breakfast the burgers are tasty.

• luludinewine.com The Peculiar Rabbit This is a great example of the quickly growing Gastropub genre which offers a bar/pub type of atmosphere juxtaposed with an artisan or upscale dining type menu. Lots going on here and a lot of space with 3 levels (bars on every level so you don’t have to go far to grab a drink). Some great features are their game room, rooftop terrace with a great view of the city, and the extensive menu offerings for lunch, dinner, and brunch on the weekends. If you eat swine then

BLAZING FLAVORS OF FIREBIRDS Firebirds Wood Fired Grill Visit one of their locations in Charlotte today!

3920 Sharon Rd 7716 Rea Rd 6801 Northlake Mall Dr #201 www.firebirdsrestaurants.com www.facebook.com/ firebirdsgrill

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et ready for the blazing flavors of Firebirds Wood Fired Grill. Guests can expect wood grilled steaks, ice cold martinis and more. Firebirds’ exposed kitchen showcases a flurry of activity, while smoky aromas from the hardwood flames infuse the restaurant. Grilling over an open flame gives all of our food a tremendous flavor and our blend of bold seasonings, spices and sauces is designed to create an innovative style of American cuisine that makes each dish flavorful from beginning to end. Firebirds features well seasoned steaks grilled over an open flame, awesome burgers, oversized salads, herb roasted prime rib, fresh seafood and more. Firebirds also features its own private label red and white wines. The restaurant also features a cozy outdoor patio for dining alfresco. Every Monday – Friday, take advantage of ½ priced FIREBAR appetizers from 3pm-7pm and drink specials every Wednesday in the FIREBAR and on the patio.

BEST RESTAURANTS

Chima Brazilian Steakhouse 139 South Tryon St. Charlotte, NC 704.601.4141 www.chimasteakhouse.com

www.facebook.com/ChimaCharlotte

twitter.com/ chima_charlotte

NOT ALL STEAKS ARE CREATED EQUAL

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hima Brazilian Steakhouse - named after chimarrao, a traditional drink of Rio Grande do Sul, Brazil, that symbolizes hospitality and friendship - certainly lives up to its name. Legend has it, in South Brazil traditional gauchos (cowboys) would consume a diet that consisted almost entirely of beef. The meat was seasoned, placed on skewers, and slow cooked over a wood burning flame. Historically, gauchos were known for their generosity and hospitality. Chima Brazilian Steakhouse offers 16 kinds of meat ranging from filet mignon, pork loin, lamb chops, chicken and salmon all served by authentic Gauchos dressed in traditional Brazilian attire providing tableto-table service for guests. Guests can choose between two meal options.

One meal choice is “Churrasco,” a Brazilian BBQ served rodizio style including all meats and the salad bar. The salad bar is also offered as a stand alone dining option. This inclusive salad bar features a wide range of American and Brazilian favorites with more than 35 items including salads, oven fresh breads, soups, cheeses and deli meat. A full bar provides standard and specialty drinks like the Classic Caipirinha and the Passion Fruit Martini, and a wine list that is the envy of connoisseurs everywhere.

SPECIAL SPONSORSHIP SECTION

July/August 2013 • @qcexclusive • 43

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GUIDEBO

Food you can’t go wrong with the Peculiar Pork or the OMB Baby Back Ribs which are both cooked to perfection. There for brunch, try the Eggs Benedict.

• thepeculiarrabbit.com SOUL GASTROLOUNGE

I never thought I wanted a mounted peacock on my wall until I went to Soul.

The gastrolounge serves innovative sushi and international tapas with a casual and modern flair. Hob-knob with the hippest of Plaza Midwood and don’t forget Sunday brunch. Two words: Chicken. Waffles.

• soulgastrolounge.com South Park

BARRINGTON’S RESTAURANT Reservations are highly recommended for this delectable, cozy, upscale, American bistro, aptly named for

its chef, Bruce Moffett’s hometown in Rhode Island. Specializing in seasonal, local, and organic ingredients, this restaurant is a true culinary gem. With white table linen service, every dish is carefully planned and prepared right down to the last ingredient; you can truly taste every detail-oriented flavor in every bite.

• barringtonsrestaurant.com BRICKTOP’S With multiple locations throughout the Eastern seaboard, BrickTop’s offers an eclectic selection including American, Asian, and French fare. It’s a place that is hard to describe other than to say it has anything you are in the mood for and we guarantee it will be fantastic. With a fun, circular bar and outdoor lounge, BrickTop’s is even a great place to mingle while sipping one of their innovative

THE THAI ORCHID Visit their location today at beautiful Strawberry Hill Shopping Center 4223 Providence Road, Unit 7 Charlotte, NC 28211 thaiorchidrestaurantcharlotte.com 704.364.1134

44 • qcexclusive.com • July/August 2013

cocktail concoctions (like the French 75) and an order of flatbread.

• bricktops.com BRIO TUSCAN GRILLE BRIO!, (meaning “lively” or “full of life”) is a casual, white-tablecloth restaurant serving authentic, northern Italian food.

BRIO brings the pleasure of the Tuscan country villa to the American city. At BRIO you can enjoy their premium quality steaks, chops and pasta and on Saturdays and Sundays until 3pm BRIO has a wonderful brunch. For the brunch, sit outsite and take advantage of their refined outdoor dining experience.

• brioitalian.com THE COWFISH Burgushi anyone? Yeah, we said “burgushi” and it’s bur-fabulous! We sat at the sushi bar and played PacMan on the touch screen countertop

THE THAI ORCHID

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he Thai Orchid opened in 1994 by owners Opheth Vongsa and Ed Waters, to the delight of locals and visitors who enjoy fine Thai dining. These two, along with Chef Pho Vongsa — who has been with the restaurant since the beginning — are the reasons for the long-term success of Thai Orchid.

BEST RESTAURANTS

TESTIMONIALS

“

I’m super pumped for Nan and Byron’s to open. If it’s anything like 5Church, it’ll be a great addition to the local scene.

Good Food =’s Good Times -Jimmy Brown of Matrimony

“

Glad to hear that Nan and Byron’s will be a family friendly spot.

-EMILY MAYNARD

“

I love going to 5Church because the atmosphere is trendy, the food is impeccable, the staff is friendly. Looking foward to Nan and Byron’s opening.

-SAMANTHA BUSCH

OPENING IN HISTORIC SOUTHEND Serving Classic American Dishes and Delicious Craft Cocktails

N

an and Byron’s is a family friendly restaurant that offers TraditionalAmerican Food, a list of 20 Specialty/Crafted Cocktails, along with a vibrant bar scene.

Diners can enjoy a reasonably priced meal while enjoying high-end, quality food and service. Designed by Reaching Quiet and inspired by Grant Wood’s classic American Gothic. Complimentary valet and parking lot available for free. Open 7 days a week for Breakfast, Lunch, and Dinner.

Chef Jamie Lynch - Best of the Best Awards 2013

SPECIAL SPONSORSHIP SECTION

NAN & BYRON’S 1714 South Blvd.

Charlotte, NC 28203 704.919.1322 www.NanandByrons.com

Nan and Byron’s

@NanandByronsCLT

Patrick Whalen - 40 Under 40Charlotte Business Journal

July/August 2013 • @qcexclusive • 45

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GUIDEBO

Food (think iPad countertops) while dining on amazing sushi and burgers. All of the sushi was phenomenal, and the Ahi Burger was amazing. And while the menu is extensive (and a little overwhelming), it’s best to go with your gut. If it sounds like a strange thing to combine, everything is also served separately, but what’s the fun in that? It’s usually packed, so call ahead for reservations if you can.

• thecowfish.com ROOSTER’S WOOD-FIRED KITCHEN

A Jim Noble Restaurant, Rooster’s is a true local and southern kitchen, right down to the stuffed roosters on the wall. Rooster’s features only seasonal, fresh ingredients from local farm partners. Mainly all à la carte, the menu includes delicious cured meats, steaks, seafood and of course, poultry, as well as generous, mouthwatering sides such as Anson Mill’s

ground grits with bacon, buttered butter beans, and fire roasted beets.

• roosterskitchen.com Uptown 5Church Executive Chef Jamie Lynch is at the helm of the uptown eatery located on the corner of 5th and Church.

The menu is “New American” fare featuring locally grown food, seasonal fruits and vegetables, and hand made breads and pastas. Not just a place for a great meal, 5 Church offers its patrons several different vibes from a “cocktail scene” to an intimate dimly lit table for two.

• 5church.com BLUE RESTAURANT & BAR

This award winning Charlotte restaurant offers a wide array of

flavors and dishes from around the Mediterranean region. Executive chef Gene Briggs has assembled an unparalleled multi-cultural menu that is sure to take your taste buds on a whirlwind journey and give you a dining experience like none other.

Whether you desire French, Italian, Spanish, Moroccan, Mediterranean, or American food, they have got you covered. Expect to be wowed by some of Blue’s staple dishes like the Moroccan Lamb Tagine and Tenderloin a la Blue, or step even further outside of the box and try the Duo of Wild Boar.

• bluecharlotte.com CAPITAL GRILLE

We aren’t able to fit the amount of awards this place has on this page.

Let’s put it this way: If they had a trophy room it would probably be as big as their wine cellar, which

Breaking Bread ItalianAmerican Style

MAMA RICOTTA’S 601 S. Kings Drive Charlotte 28204 704-343-0148. www.MamaRicottasRestaurant.com

Mama Ricotta’s

@MamaRicottasCLT

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Mama Ricotta’s: An Institution for a Reason

A

Charlotte institution for more than 20 years, Mama Ricotta’s scratch kitchen has added new pasta dishes including the Shrimp and Crab Risotto and Amma’s Ravioli to their menu of favorites like the Penne Alla Vodka. The new housemade Burrata tops the appetizer list. With the restaurant’s prestigious 2012 Wine Spectator award and Zagat’s Top American Restaurant, you’re sure to find the perfect wine or cocktail, like the new Basil Limoncello Mojito.

BEST RESTAURANTS

allows you to choose from over 5,000 bottles. Hankerin’ for a steak with a beyond impressive romantic atmosphere than this is the place • thecapitalgrille.com Cowbell

If you are into eclectic décor, local art, and pop-culture nostalgia then you need to eat more Cowbell. If you are into great beers, bourbon and hand crafted cocktails then you need to eat more Cowbell. If you consider yourself a burger purist or enthusiast that likes to stretch your palate with inventive and well balanced burgers then you need to eat more Cowbell. Try the “GFY” burger-Ground Beef, Prosciutto, Foie Gras, Arugula, Apricot Marmalade and Creole Mustard on an Onion Kaiser Bun. Although this luxe burger is $20, once you taste it we think you’ll agree that it was $20 well spent.

• eatmorecowbell.com

E2 Emeril’s Eatery brings both the personality and flavor to Charlotte that it’s founder, Emeril Legassi and his restaurants have become famous for. E2 specializes in New Orleans-inspired American cuisine, which means rich and savory sauces, heavenly doses of heat and spice, and plenty of soul. Be sure to try the Wood Oven Roasted Oysters or the Shrimp and Grits. Both lunch and dinner menus are crowd pleasers and the hand mixed specialty cocktails are among the best in Charlotte. Planning on heading downtown to catch a show or exhibit? This is a great place to either start or end your night.

• e2emerils.com McNINCH HOUSE RESTAURANT

Entrenched in the history of the city, the McNinch House was built in the historic fourth ward in 1892 for

Charlotte Mayor Sam McNinch. For the last twenty-two years it has been one of the go-to dining destinations in the city and recently has received an award of excellence from premier wine magazine: Wine Spectator.

• mcninchhouserestaurant.com Malabar

Located amongst the hustle and bustle of Uptown, Malabar offers some of the best Spanish tapas, paella and house made sangria in the Southeast. The atmosphere is intimate and warm, but a word to the wise, call a few days ahead to ensure a table because seating is a bit limited. If you don’t want to take our word for it check out other diners reviews on opentable.com where you will be hard pressed to find anything other than rave reviews. The paella, is a must have and with such an extensive tapas menu, you can try a bit of everything.

• conterestaurantgroup.com

CHARLOTTE’S DESTINATION FOR BBQ

MIDWOOD SMOKEHOUSE FILLS THE AIR

M

idwood Smokehouse’s all wood-smoked barbeque is winning folks over with its pit to plate authentic Southern flavor. A Zagat’s Top American Restaurant, favorite dishes include the all wood-smoked St. Louis Style Pork Ribs, Carolina Pulled Pork and Beef Brisket served with homemade sides like classic mac and cheese, and collard greens. They feature 18 beers on tap, 30 craft and import brews and a full bar with a focus on whiskey and bourbon.

SPECIAL SPONSORSHIP SECTION

MIDWOOD SMOKEHOUSE 1401 Central Avenue Charlotte, NC 28205 704-295-4BBQ www.midwoodsmokehouse.com

Midwood Smokehouse

@MidwoodBBQ

July/August 2013 • @qcexclusive • 47

Hughes Kitchen & Bath www.themajesticbath.com

16235 Northcross Dr Huntersville, NC 28078 (704) 892-6466 www.hugheskitchenandbath.com

The Response™ technology of the Sensate™ touchless kitchen faucet responds to your every move, leaving you to wonder how you ever prepped, cleaned and cooked without it. Check out Sensate at your nearest KOHLER‰ Showroom.

See Sensate in action at KOHLER.com/Sensate

Majestic Bath 621 S Sharon Amity Rd Charlotte, NC 28211 (704) 366-9099 www.themajesticbath.com

OUTDOOR SPACES

[Design+Style]

[DESIGN + STYLE] is Charlotte’s best designs and spaces as well as the people, tips, and trends in the design industry.

Vision&Focus From Old World to Modern, Wendy Yeakley of Homestyles Interior Design, tackles some of the most challenging designs for her clients with one goal in mind: to bring their vision to life.

[Design + Style] TABLE OF CONTENTS: Outdoor Spaces • 50 | Kitchen Remodel • 54 | The Dining Room • 58

[Design+Style]

OUTDOOR SPACES

[cont. from p. 49]

Outdoor Spaces by HomestylES Whether your space is used for entertaining and dining, enjoying the outdoor hearth, relaxing by the pool, or all three, Wendy Yeakley’s designs will recreate your space to fit your desires.

F

rom Minnesota to Michigan to LA and everywhere in between, life for Wendy Yeakley has been interesting to say the least. But after having established a relationship with a “Banker who took a job at First Union,” Yeakley settled in Charlotte and for the last 17 years has called the Queen City home.

As a high school student, Yeakley wanted to study interior design; however, her high school counselor encouraged her to pursue a career in Medical Technology. After she started her lab career, she began taking design classes from a small college in Michigan. “On a flight one day,” Yeakley says, “I ended up sitting next to Northwest Airlines flight attendant recruiters. Before I knew it, they had convinced me to have an interview and a couple of months later, I had a boarding hat on in route to Tokyo on a 747. This crazy unexpected career detour offered me the time to study more design and

50 • qcexclusive.com • July/August 2013

see the world. For me, this became a study of architectural styles, art, people, and cultural styles, all very useful in interior design.”

With her career choice having come full circle, Yeakley finally was able to follow her heart with the opening of Homestyles Interior Design. She has been designing projects in Charlotte ever since. As part of her design studio staff, Yeakley has two associates: Brittany Raines, an IIDA Associate and fellow interior designer who has been a part of Yeakley’s team for six years, and Lindsay Sartorio, who lives in Raleigh and manages the Homestyles Raleigh office. Both Raines and Sartorio have their own clients; however, when large projects come across Yeakley’s desk, they partner up with Yeakley to work on projects throughout the Charlotte and Triangle areas. Donna Campoli, whose role it is to keep the office in good working order does a wonderful job. “This allows us,” says Yeakley, “to focus on being creative.”

REDEFINE YOUR CHILD’S FUTURE AT THE JOHN CROSLAND SCHOOL Children with learning differences or attention deficit disorder have great potential to succeed, especially when they receive an education dedicated to their needs. The John Crosland School is Charlotte's premier K-12 school focused on learning differences and attention deficit disorder.

Schedule a tour today to see how our unique approach and focus can help nurture your child. Take a look at a special place called The John Crosland School.

OPEN HOUSE

Sept 12th at 8:30 a.m.

RSVP: 704-365-5490 or peley@johncroslandschool.org

5146 Parkway Plaza Blvd. • Charlotte, NC 28217 • 704.365.5490 • JohnCroslandSchool.org Crosland does not discriminate on the basis of race, color, sex, age, marital status, disability, religion, creed, or national or ethnic origin in the administration of its educational programs, admissions, financial aid policies or employment practices.

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[Design+Style]

OUTDOOR SPACES

[cont. from 50]

“

can stand the test of time and provide an enjoyable space “Our design projects follow a specific process,” says Yeakto spend with the ones we love.” For those who like to do ley. “They begin by meeting the client and discussing their the work themselves, Yeakley advises to “have a good plan needs and determining the scope of the project while also and to stick with it. Watch shows or read up on projects, getting to know each other and determining their style and and if you want a fire pit, most home vision. Some of our clients prefer to have improvement stores sell kits for making a lot of input while others just want it “Comfort, durability, and your own.” completely designed, estimated, and preappropriate styling for the Of all the projects she has worked on in sented to them with drawings and samspace--outdoor furniture is Charlotte, Yeakley has no specific favorples. We strive to make them feel coman investment and when ite. Rather, she is proud of all her accomfortable and to trust us.” selected well can stand the plishments and especially the relationHomestyles Interior Designs reflects test of time and provide an ships she has developed with her clients. a knowledge base from Modern to Old enjoyable space to spend In regards to when Wendy is not working World, a vast scope of information. “My with the ones we love.” on a design project, Yeakley smiles and personal tastes,” says Yeakley, “is somesays, “I love planting flowers and making where in between and casual.” An aspect fresh floral arrangements. Decorating for the holidays is of interior design Yeakley enjoys is outdoor entertaining very enjoyable as well. And when I have a moment to relax, and dining areas. “Most of the same principles apply to outthere’s a chaise lounge waiting for me on the patio where I door design, such as space, scale, lighting, styling, and color. can curl up with a good book.”

We frequently do scaled drawings for outdoor spaces just For further information visit www.homestylesinteriordelike we would for a client’s living room,” says Yeakley. sign.com, send an email to Wendy at wendy@homestylesin“Comfort, durability, and appropriate styling for the spaceteriordesign.com, or call Homestyles at 704-987-9491.

-outdoor furniture is an investment and when selected well

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52 • qcexclusive.com • July/August 2013

July/August 2013 • @qcexclusive • 53

[Design+Style]

KITCHEN REMODEL

Metro Makeover

Metropolitan Design and Metropolitan Builders answer the FAQ’s to help you make your dream kitchen a reality.

What is your major philosophy with custom kitchen design?

At Metropolitan we listen to what the customer desires and apply our experience and design capabilities to achieve their vision.

How does the collaborative process work with your team and the family of businesses?

We involve many in-house facets with the design process. The teams at Metropolitan Design on South Designers, Metropolitan Builders, and Metropolitan Electric are the primary 54 • qcexclusive.com • July/August 2013

people involved in the design process.

This helps coordinate the entire project to provide a seamless experience.

For those looking to build a custom kitchen how should they go about selecting a builder?

Working with a creative team that fully understands the complexity and demands that are involved in a custom kitchen remodel is important. Knowing how a company can best provide services to achieve a successful project is paramount. A design team with an in-house work force can deliver a level of expertise, craftsmanship, and award

CABINET CHOICES For painted cabinets, hard rock maple is an excellent choice. For stained cabinets, cherry is perfect, because of how it accepts the stain. For outdoor cabinets, there is no better choice than eucalyptus.

winning projects on a consistent level.

What types of materials should people use for countertops?

Granite and synthetic stones such as Ceaser stone have a much higher quartz composition and therefore are more durable and resistant. Marble such as White Carera are beautiful but require much more care because they have less quartz in the composition.

What types of wood do you like to use for cabinetry and why?

For a painted finish hard rock maple is a durable product. For stained cabinets

July/August 2013 • @qcexclusive • 55

[Design+Style] (cont. from pg. 54)

I prefer cherry. It is a beautiful wood that accepts stain and finishes nicely.

For outdoor cabinets, Eucalyptus is a great product because of its stability.

What are your favorite flooring choices and why?

Most clients prefer wood floors. It is soft under the feet, has an ease of maintenance about it, looks nice with the cabinets and provides continuity for open floor plans. Tile is used as well but not as often. We see it more in contemporary or transitional kitchens and works very well.

What are your thoughts on the backsplash?

Backsplashes are challenging and one of the last items selected. The backsplash is important because it pulls together the floor, the cabinets, the countertops, and accessories with texture and color.

UPGRADES Want the coolest gadgets and upgrades? Check out the Bosch Steam Oven, Magnetic cooktops, Thermador built in coffee makers, and Rohl sinks.

For serious home chefs out there that want to design a restaurant quality kitchen, what appliances and gadgets do you suggest?

Range Thermador and Wolf are some of the better engineered appliances. For your oven both Bosch and Thermador are well engineered.

For the best fridge, Sub-Zero and Thermador are both ideal. When it comes to just plain cool appliances, a Bosch Steam Oven, Magnetic cooktops, and built in coffee makers

by Bosch or Thermador are great.

For your sinks we like to use Frank, Rohl, and galley sinks.

For more information visit www.

MetropolitanBuilders.com.

56 â&#x20AC;˘ qcexclusive.com â&#x20AC;˘ July/August 2013

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July/August 2013 • @qcexclusive • 57

[Design+Style]

THE DINING ROOM

DELINEATE

DESIGN TRANSLATION All of Emily Hudgens designs, from Cowbell (top) to Kazba (bottom) have qualities that you can apply to your own entertaining and dining areas.

S T Y L E Emily Hudgens, designer of some of the best restaurants in Charlotte, shares tips and advice that can translate to your home’s own dining space.

E

BY MELISSA JUSTICE

mily Hudgens Design located in Charlotte, NC is owned and operated by Emily Hudgens. A native of Greenville, SC, Hudgens moved to Charlotte after graduating from Winthrop University with a BFA in Interior Design. Her choice of careers was set in stone, having been decided early on in her youth.

Hudgens explains, “I have loved interior design since I can remember, and while in high school, I knew it would be my life’s direction. I took every drafting and home planning class that was offered,” she continues. “After graduating high

58 • qcexclusive.com • July/August 2013

school, I enrolled in college for interior design and the rest is history.”

As an interior designer, Hudgens explains that her goal is to “delineate style” and design space inspired by an “ever changing world while incorporating timeless tradition.” She draws her inspiration from her clients and the “space itself,” but also from “art and nature.” Hudgens explains, “It is essential that my design aesthetics function…It is really all about generating a strong balance and creating the energy and emotion to connect with the space [while] layering principals and elements to tell a story.”

This attitude got the attention of a restaurant owner, who after seeing one of her commercial projects, asked Hudgens to “come on board as the designer for an up and coming restaurant opening in Charlotte.” Not only focusing on commercial design, she also works with residential and model home merchandising. During her 8+ years of experience, Hudgens has worked on big name restaurants in Charlotte, such as, Mortimer’s Café and Pub,

See What They’re Saying

“

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Testimonials SERIES

Let our customers tell you about their experience with Pool by Design

F

ond memories of growing up in Brazil and swimming in her parent’s pool made Silvia Wozniak long for the water.

After marrying, Silvia and her husband Robert moved to the United States. First settling in New York City, a pool was out of the question; however, thirteen years later they relocated to the Charlotte area and the possibility of owning a pool became a reality.

It was Silvia’s birthday and having planned a surprise, Robert asked her to meet him at 217 Fairwood Avenue. “When I got easily visible to the children and would warn them away there,” Silvia says, “I realized it was Pool by Design and from that particular area when jumping into the pool. that I was getting the pool of my dreams for a gift.”

Whenever you tell someone you want to put in a pool “We felt taken So excited, Silvia, Robert, and Pool by Design sat their first reaction is, “Oh, don’t do that. There’s too care of by Pool down and started planning the perfect pool. much work involved. You won’t enjoy it.” Silvia and

by Design. They Living in a quaint neighborhood, the Wozniak’s Robert both heard these same concerns, but Pool didn’t abandon backyard had the advantage of seeming endless

by Design helped get rid of the post-installation us when the work since it backed up to a heavily wooded seven-acre fears. Walking them through the process, Pool by was done.” park. Wanting to keep the yard balanced with nature, Design educated the Wozniaks on how to take care the Wozniaks rejected a rectangular shaped pool. Pool of the daily and routine maintenance. “We felt taken

by Design agreed and recommended a free-form pool with care of by Pool by Design,” says Silvia. “They didn’t abandon spa. The latter of which would be on a different level and made us when the work was done.” to fit into the natural landscape by adding a waterfall. Waterfall Thoroughly satisfied with the work boulders were placed one-by-one until Silvia says, “It looked like

by Pool by Design and appreciating [the specialist] replicated nature.” their hands-on-approach and Utilizing the English Garden method, Pool by Design installed professionalism, Silvia is now making the pool deck’s surrounding concrete to look as if it was also new memories to shelve next to the part of nature. A bench was built under the waterfall to allow ones made as a child in Brazil while the family to enjoy the natural “jet” action. Keeping the Wozniak’s Robert and the children are enjoying children safe was an important issue. Pool by Design found a the third summer in their mother’s solution by adding a tile perimeter around the bench that was surprise birthday present.

Contact or Visit Us

217 Fairwood Avenue • Charlotte, NC 28203 • (704) 3DESIGN • (704) 333-7446 • poolbydesign.com Disclaimer: All quotes shown are unedited in the customers’ words.

[Design+Style]

“ THE DINING ROOM

[cont. from 58]

Keeping your kitchen and dining area neutral gives you a flexible palette to always play around with popular colors that are on trend.

Leroy Fox, Cowbell, Libretto’s at ParkTowne, and Mez. Approached by a new client, Hudgens explains, “I like to meet with them first to get a feel for their style and personality. It is important for me to understand what their purpose for the space is and how the flow and the function should play into my design.” Understanding her clients allows Hudgens to come up with an initial concept design and mood for the space. Using all levels of aesthetic functions, such as traditional, outgoing and fun, classic and modern, welcoming and comforting, and innovative, she “personalizes and authenticates…using a common sense approach.”

The way Hudgens works makes her unique as an interior designer. She “takes a sincere approach to capture each client’s concept and turn it into a literal vision for all to enjoy.”

By creating an “urban function with clean lines and lasting forms and incorporating tradition and grace,” the client ends up with a “timeless” space and “continual style.”

When designing particular spaces, such as the kitchen and

60 • qcexclusive.com • July/August 2013

dining areas, Hudgens focuses on the room’s function and lighting. “Keeping your kitchen and dining area neutral gives you a flexible palette to always play around with popular colors that are on trend. Lighting, faucets, and hardware are areas where quick changes can update your space with minimal hassle. And, bringing pops of color through your accessories refreshes your space seasonally.” Hudgens also enjoys designing master bedrooms and kid’s rooms because “you spend a lot of time there, so why not go to bed and wake up with an inspiring space around you.”

Each project that comes across her desk is unique. Hudgens says, “I love that it happens this way because I’m able to explore deeper into my creative side and really challenge myself.”

For more information or to view Emily’s portfolio visit Emily Hudgens Design online at EmilyHudgensDesign.com.

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Cowbell’s “Big Will’s Breakfast” features a beef patty topped with an over easy egg, praline smoked bacon, honey mustard, shredded lettuce, and red onions, served on a croissant roll.

33 BEST

BURGERS

From stacks of patties covered in bacon to tasty veggie burgers, these are the thirty three best burgers in Charlotte.

THE EXCLUSIVES TABLE OF CONTENTS: Best Burgers • 62 | Grateful Growers • 70 | Relish Carolina • 76 | The Holy City • 84

C

Nan & Byron’s

harlotteans love a good burger almost as much as we love our barbecue. HOWEVER all burgers are not created equal. Nor are any of them the same.What once started out as a simple American staple of ground beef on a white bread bun and a few toppings, the burger has evolved thanks to the creativity of chefs from around the globe taking cues from many different cultures and influences. Nowadays you’ll see a slew of different proteins and vegetables being used in place of ground beef like lamb, portabella mushrooms, sirloin, black beans, or even edamame. Burgers are now being served on a variety of buns like pretzels, Kaisers, and even giant croissants. With so many options and versions of burgers out there it’s hard to know where to go. So we decided to do the legwork for you and spent the last few months on a mission to find the best burgers in Charlotte. We ate at over 50 different restaurants on our journey and ventured into both gourmet restaurants and some of the most notorious hole in the wall and greasy spoons in the city. As everyone’s tastes vary, there is no way to declare a clear cut winner. But what we were able to do is narrow it down to 33 of our favorites ranging from $20 gourmet burgers to $3.95 all American diner classics. Yes we risked heart failure and some serious clogging of our arteries, but it’s a small price to pay for our loyal readers. We hope you enjoy it and if we left any off the list that you feel need to be included, please let us know.

Harry’s Tavern

HARRY’S BLACK LABEL BURGER The Black Label is a Porterhouse, short rib and beef burger with bacon and cheddar on a pretzel bun. It has great texture and quality protein that melts in your mouth.

Cowfish

THE ARNOLD HAMANDEGGER Beef burger topped with cheddar cheese, grilled Black Forest ham, fried egg, applewood smoked bacon and grilled onions. Served on an onion roll with Cowfish Sauce. Savory and Tangy.

MEDITERRANEAN LAMB BURGER Grilled lamb burger topped with tza64 • qcexclusive.com • July/August 2013

tziki sauce, fried capers and flash fried feta cheese. Served on brioche with lettuce, tomato and crisp cucumbers.

Like a good gyro? You’ll love this burger.

Firebirds

DURANGO BURGER The chile spiced burger is topped with pepper jack cheese, pickles, fried onion straws, and roasted garlic-ranch dressing giving it a great kick with a savory garlic finish.

WICKED BURGER An old-fashioned cheeseburger seared on a flat top with American cheese served on a butter toasted bun with Firebird’s secret sauce. This sauce is totally...boss!

Nan’s Burger From the creators of 5Church, Nan & Byron’s is coming to South End at the end of the summer and with it their Nan Burger served with American cheese, smoked bacon, lettuce, pickles, and secret sauce and is as expected....simply delicious.

Bricktops

CHEESEBURGER Ground fresh daily and made to order, this classic flame grilled taste comes with no frills but always satisfies.

BLUE CHEESE BURGER Don’t miss Bricktop’s daily burger specials, especially when they serve their blue cheese burger, a moist, juicy, burger with a full body bite.

Cowbell

GFY Beef patty, onion kaiser roll, foie gras, arugula, prosciutto, apricot marmalade, creole mustard. Super rich flavor with just enough sweet and bitterness to make it a perfectly balanced and life changing burger.

Big Will’s Breakfast This burger features a beef patty topped with an over easy egg, praline smoked bacon, honey mustard, shredded lettuce, and red onions, served on a croissant roll.

Bad Daddy’s

BACON CHEESEBURGER ON STEROIDS This burger is seasoned with bacon salt, 3 pieces of jalapeno bacon, 3 pieces of applewood smoked bacon, topped with

BEST BURGERS [TOP LEFT] Bricktop’s [MIDDLE LEFT] Firebirds [BOTTOM LEFT] Cowfish [TOP MIDDLE] Bad Daddy’s [TOP RIGHT] 5Church [BOTTOM RIGHT] Firebirds’ wood fired stove

BURGERS

Zada Jane’s

BEER PAIRINGS Ground Beef Burger Triple C More intense flavors and rich fatty burgers need a complex and heavier brew like an Amber or a Nut Brown Ale.Triple C’s Smoked Amber has a cherry wood smoked malt that goes great and stands up to the hearty flavors of a chargrilled burger.

Cheeseburger Four Friends Their Misty Mountain Hop has a noticeable hop flavor and bitterness that makes this beer stand up well to the smoked flavors of a good cheddar.

Monterey Jack cheese, housemade bacon mayo, shredded lettuce, tomatoes, onion & pickles served on a bun. This =’s Bacon lovers heaven.

CLASSIC SOUTHERN BURGER Burger topped with chili, American cheese, relish, mustard and slaw. Really hearty burger with chili so good you may need to order more.

The Diamond

BIG BLOCK BURGER Home of one of the best late night menus in Charlotte, the Diamond, has a ton of tasty options one of which is the famous Big Block featuring two all beef patties, and name your fixins…including pimento cheese. This is a first team all American diner.

66 • qcexclusive.com • July/August 2013

Pinky’s Westside Grill WESTSIDE BURGER Mustard, chili, slaw, and onions done the right way, the Carolina Way. Looking for the Classic Carolina Burger?

Look no further.

Franz Kofta Veggie Burger Zada Jane’s doesn’t serve up your standard premade veggie burger. No. Instead, they make their own with julienne veggies and mushrooms that are lightly bound with egg and breadcrumbs, and served on a croissant with a side of creamy almond sauce. A truly delicate and delectable burger.

The Liberty

MONTANA RANCH TRUFFLE BURGER Swiss cheese, jalapeno bacon, truffle mayo. So many layers of flavor with this burger that gets better with each bite.

Char-Grill

Double Char Burger Voted by USA Today as a top 50 burger joint in America, the franchise out of Raleigh has been serving up some of the best burgers in the state for over fifty years. The Davidson location’s Double Char Burger features two patties stacked high and served with your choice of toppings and American or Provolone cheese. At under five dollars it doesn’t get much tastier.

The Comet

THE PECULIAR BURGER Pimento cheese, bacon, bib lettuce, tomato, and a sunny side up egg make for great texture and a ton of personality.

STEAKHOUSE Grilled Onions, portabello mushrooms, swiss, lettuce, tomato, and horseradish cream sauce. The horseradish cream sauce and grilled onions take this burger to a whole new level.

CLASSIC CHEESEBURGER Cheddar cheese, lettuce, red onion, pickle chips on a toasted sesame brioche bun.

A simple burger with gourmet taste.

THE CROSS COUNTRY Basted with citrus-barbecue sauce topped with pico, guacamole pepper jack cheese, and jalapeno cilantro

THE Peculiar Rabbit

Sullivan’s

Kickstand

BEST BURGERS [THIS PAGE] Nan’s Burger from Nan & Byron’s in South End opening at the end of summer. [OPPOSITE PAGE] The Big Block from The Diamond.

BURGERS

BEST BURGERS [TOP] Bad Daddy’s chef flips a burger.

[BOTTOM] Bad Daddy’s famous burgers, the classic southern burger and the bacon cheeseburger on steroids.

BEER PAIRINGS LAMB Burger Highland Gaelic Ale American Amber/ Red Ale has enough flavor but is also light enough to wash down even the richest burgers.

Sirloin Burger OMB Copper The complexity of the noble Bavarian hops that serve as the foundation of this great brew will compliment even the most seasoned and flavorful ground sirloin.

spread. Really unique flavor combinations with a good amount of heat.

Harvest Moon Grille

GRATEFUL GROWERS PORK BURGER Pork burger topped with Ashe County Cheddar Cheese, served on a homemade yeast roll, dijon-mayo, tomato, lettuce, and okra pickles. The pork is big on flavor but not heavy while the bun, toppings and sauce work in perfect harmony.

Char Bar #7

LEAP YEAR BURGER American cheese, garlic aioli, bacon, medium fried egg, lettuce, tomato, and onion. Menu says you should only have it once every 4 years because of the toppings but if you’re a burger lover it might be more like once every 4 days.

68 • qcexclusive.com • July/August 2013

South 21 Drive In SUPER BOY 2 beef patties, mustard, onions, lettuce, tomato. Classic greasy diner burger that has been on everybody’s best burger list for close to 60 years.

Jack’s Corner Tap

CHEDDAR BACON BURGER Quite possibly Cornelius’s best burger, the cheddar bacon burger is piled high with crispy bacon and aged cheddar cheese served on top of a fresh hand pattied burger.

Jake’s Good Eats

“ALL THE WAY” CHEESEBURGER The All The Way comes with your choice of two different sets of toppings, either, chili, mustard, onions, and slaw

or lettuce, tomato, and mayo. Both sets are delicious. The bun is toasted to perfection and stands up well to all the juiciness of the burger and the chili.

Brook’s Sandwich House

BURGER All beef patty with your choice of toppings. Simply a good burger and probably the cheapest you’ll find anywhere. Brook’s also has that great hole -in-the-wall type atmosphere.

Savor Cafe

Adam Bomb Burger You can’t get more on your burger for the price. Savor charges just $9 for a cajun rubbed burger that comes with grilled tomatoes, Pepper Jack cheese, roasted red pepper and caramelized onion aioli.

Fenwick’s On Providence

Charcoal Burger One of Myers Park’s best little restaurants serves up one of Myers Park’s biggest, tastiest burgers. You can get their half pound juicy patty layered with a variety of toppings, but lettuce, tomato, and pimento cheese makes this burger sumptuous.

Fern

Green Chili Burger Finding a veggie burger with flavor can be difficult, but at Fern, every dish is infused with flavor, especially the green chili burger, available with black beans, lime, cilantro, green chili and your choice of Duke’s sesame bun or a kale wrap. You can also add a variety of cheeses including both vegetarian and vegan options

like blue cheese, Bosky Acres goat cheese, vegan cheddar, vegan pepper jack, and NC Hoop cheddar.

Om Burger

Another delectable treat, the OM burger from Fern delivers. Get that smoky flavor from smoked tomatoes. Add a little spice with pickled local cucumber and poblano garlic aioli.

Lulu

MERGUEZ BURGER The French bistro on Central Ave. serves up one of the best burgers in the entire city. The Merguez burger features Lulu’s housemade lamb burger topped with roasted red peppers, goat cheese, harissa aioli, and lettuce, all served on a challah roll. Not to mention the fries the burger comes with are simply delightful.

Micky’s Bistro

Angus Burger Bleu One of the area’s best kept secrets, Micky’s serves up some of Huntersville’s best food. Included in that well deserved compliment is their Angus Burger Bleu, a burger featuring mushrooms, roasted onions, gorgonzola blue cheese & peppercorn ranch all served on a fresh baked Brioche bun. Flavorful, full bodied, and ready to explode on your palate.

5 Church

Lamb Burger A superburger featuring gorgonzola dolce fondu, grilled red onion marmalade, arugula, secret sauce, and house made sesame bun. It’s sidekick: Crispy Confit Potatoes.

BEER PAIRINGS Burgers with Egg Birdsong Doin’ Thyme Witbier Lighter wheat beers with citrus undertones will cut through the richness of yolks and allow your palate to pick up all the flavors.

Latin Inspired Burgers Noda Brewing Co. NoDaJito Like burgers with pico de gallo or other spicy flavors? Then this Witbier’s mint and lime flavors will cool your tastebuds and compliment!

BEST BURGERS [TOP RIGHT] The Diamond [MIDDLE RIGHT] Bricktops [BOTTOM RIGHT] Cowfish [MIDDLE LEFT] Cowbell [BOTTOM LEFT] Harvest Moone Grille

SUSTAIN

GRATEFUL GROWERS THIS PAGE: Male pig named Officer Ronnie enjoys the mud.

OPPOSITE PAGE: Natalie Veres [LEFT] and Cassie Parsons [RIGHT] of Grateful Growers and Harvest Moon Grille have big dreams of a local, sustainable Charlotte.

The Faces of Sustainability

NATALIE VERES - FARMER/BAKER

CASSIE PARSONS - SAUSAGE MAKER

Natalie Veres and Cassie Parsons of Grateful Growers and Harvest Moon Grille have started a Charlotte food movement with their philosophy of growing and serving responsible, local, seasonal, sustainable foods.

T

Rends in the food industry change based on popularity. What makes one restaurant different from another is its philosophy.

According to Cassie Parsons and her business partner, Natalie Veres, a farm-to-table model is of the upmost importance.

That is what you will find when you cross the threshold of the Harvest Moon Grille where Parsons is Chef and Veres is Baker.

But their responsibility goes even farther than the mere running of the restaurant, for the two women also co-own Grateful Growers Farm, 10 acres located in Lincoln County, NC where Tamworth Hogs, St. Croix sheep, and American Chinchilla rabbits are raised.

Harvest Moon Grille and Grateful Growers Farm came about based on a specific philosophy the two women share. Tired of not knowing what went into the food they ate and recognizing the fact that the industrial food system was broken, Parsons and Veres decided to focus on local, seasonal, sustainable foods sourced from within a 100 mile radius of Charlotte.

As a result, what some restaurants consider a trend is actually a life-style for them, focusing on quality food which in turn enhances the quality of life. Utilizing locally grown produce, Harvest Moon Grille buys only from farms that do not use chemical herbicides or pesticides. The hogs and other animals raised on Grateful Growers Farm are free of altering hormones, antibiotics, and Ractopamine (a drug that increases body mass and which is banned in Russia, the European Union, China, and Taiwan). Also, no fillers, preservatives, nitrates, or MSG are found in the feed.

R

aised on a small farm in Ohio, Natalie Veres’s first business stemmed from a 4H project where she raised and took care of 300 laying hens and sold the eggs for profit.

Farming was in her blood. That’s why it made perfect sense to join forces with Parsons, a woman she admired and shared common ground.

July/August 2013 • @qcexclusive • 71

SUSTAIN

I have a great deal of respect for these guys. Every There is a reverence about what they’re doing “We chose to raise pork after attending a conference where we learned a great deal about sheep and pork,” says Veres.

“The pork won. It has a ready market, and the size of the hog provides a sensible yield for the farmer. Other farmers were very helpful, giving advice and directing us on breeding stock. And Cassie, being a Chef, knew the market; it was the right thing to do.” Choosing the Tamworth hog was an easy decision for Veres and Parsons. It is a hearty hog that has been bred in the United States since 1882, but used globally since the 1600’s. The Tamworth hog is very maternal, suited for outdoor living, is not aggressive, and has a strong immune system. “I enjoy keeping the gene pool alive,” says Veres.

The hogs are allowed to wander freely--roaming, rooting, and playing. Shelters for shade and protection from the weather are scattered throughout the area. On average, there are “100-130 hogs on the farm from babies to top hogs to sows and everything in between,” says Veres. “I have a selective breeding stock, and one to two boars. Males are castrated at one week because of the musky secretions they produce that changes the taste and texture of the meat.”

Veres has specific females she has chosen to be mother pigs, 72 • qcexclusive.com • July/August 2013

all of which are named. Breeding is done naturally with no artificial insemination. “I control who is with whom and the timing. I like two sows to be farrowing at the same time, so if there is a problem, there’s a surrogate for nursing or whatever problem may arise.”

The “production model we adhere to,” says Veres, “is to wait until the hogs are eight to nine months old and weigh about 300 pounds. The meat tastes best at this point in their development. Suckling pigs are too young and do not have enough fat to flavor the meat, while with older hogs, the meat is tough. Hogs have a phenomenal metabolism and put on weight quickly. Our full size hogs weigh as much as 700-900 pounds.”

When it’s time to slaughter, the hogs go to a local processing plant. “I have a great deal of respect for these guys,” Veres says. “Every time I take them to be processed, I get emotional.

There is a reverence about what they’re doing for me and the community as a whole.”

Grateful Growers Farm does not focus as most American agribusinesses do on speed and profitability, but rather, the farm focuses on “quality food, quality of life, and the need

time I take them to be processed, I get emotional. for me and the community as a whole.”

- Natalie Veres

to be economically sustainable.” The animals are raised outdoors among rolling pastures in an environment that provides less stress, and a habitat that is conducive to growth and wellbeing. Because of this, health issues are not a big concern. This can’t be said about the larger companies where hogs are penned in small spaces and germs spread quickly. “Our hogs soak up the sun, breathe fresh air, and get plenty of exercise,” says Veres. “We might have an issue from time to time, but nothing compares to factory farms where the mortality rate runs high.”

When the chores are finished Veres doesn’t relax on the porch; she dons her Baker’s cap and heads to 235 N. Tryon Street in downtown Charlotte where she practices the art of bread making at the Harvest Moon Grille.

S

tarting a restaurant was not in Cassie Parsons’s plans. In 2004, Parsons began selling locally raised pork from her ten-acre farm she owns with Natalie Veres. From farm-to-

market, five years later, she took the next step and started selling from an upscale food truck. The food was delicious and developed a following, one being Craig Spitzer, Manager of the Dunhill Hotel. At the time, Spitzer was looking for a new restaurant to open at the Dunhill. Approaching Parsons with the idea of taking her food truck to the next level, she agreed.

As Chef of the Harvest Moon Grille, Parsons’ dream is to provide a sustainable community through the use of locally grown and farm raised food sourced within a 100 mile radius of her location. With the success of Harvest Moon Grille and her future plans in the restaurant industry, Parsons is well on her way to making that dream a reality.

Having grown up in Florida among a family of chefs—not working chefs, but chefs none-theless—Parsons migrated to Boone, NC where she attended Appalachian State University. While working at a little café, she “fell deeply in love with food and wanted to change direction.” “I pursued a culinary career, but about 12-14 years July/August 2013 • @qcexclusive • 73

SUSTAIN

2

KNOW

YOUR

3 4

1

PIG Pay your respects and know what you are eating.

1

Shoulder / Boston Butt

Responsible for all the delicious Southern barbecue.

2

Fat Back & Pork Loin

Chops or steaks along with some fatty salty goodness.

3

Ribs & Belly

The top of the cage makesBaby back ribs. The bottom spare ribs.

4

Ham

6

5

“We don’t care if you buy from us or from a larger company, but don’t say you do when you don’t,.

It’s a dirty little secret some of the restaurants in Charlotte keep. They put our name on meat that’s not from our farm promoting themselves as users of local foods, but in reality the percentage of money spent on local farms is miniscule.”

ago,” explains Parsons, “I removed myself The source of your favorite cured meats from the culinary world because what was from holiday to honey baked hams. coming in the backdoor wasn’t what I wanted 5 to see. The work ethics were pretty bad.

Bacon Chefs were more like little robots that came The side and back cuts make for quite to work preparing the same meals day-afterpossibly the tastiest thing on the planet.

Veres are now looking towards the future. day when all they wanted to do was leave.”

6 Within the next six months the ‘Farmer Working in the organic landscaping business Picnic Baker, Sausage Maker’ will open in what Shoulder eventually brought Parsons back full circle.

Another source was once the old gas station in Lincolnton, “Changing a little piece of the world where for the infamous Boston Butt and now the 36th Street Bakery. “The building more barbecue.

I live is important,” she says. After running is 100 years old. We’re excited and hope to a feasibility study, Parsons realized that if a revitalize the community. It will be a retail/ tiny pocket of restaurants only bought within butcher shop with a small capacity restaurant that seats a 100 mile radius, not only would they provide clean foods, about 20 customers. By December 2014, we anticipate but they would also generate jobs, make the area viable, and having a Bakery/Brew Pub opened that offers cured meats create a team within the community. In today’s age when (USDA inspected) and retail store plus an open kitchen. technology has the tendency to isolate, Parsons philosophy I don’t want to say anything else because we’re still in the helps renew an age-old truism. preliminary stages, but I will say that that these guys make The menu at Harvest Moon Grille is simple and rustic. the best beer I’ve ever tasted.”

Redecorated to suit the menu, the décor is aesthetically The philosophy of using only locally produced and raised pleasing, and the food is affordable. “We are not here to foods is a teaching tool that both Parsons and Veres live by. rake people. We price accordingly, wanting to give value Other than oil, salt, and pepper, nothing else is imported. for money spent. Normal is not in our vocabulary. You Considered a trend by some, this is a way-of-life for them. won’t find Dukes Mayonnaise on our tables. We make our Nothing gets Parsons and Veres more upset than when a own. Those who come will taste the food and say, ‘Wow’! I restaurant advertises that they use locally grown produce promise when you leave you won’t have that heavy, lethargic and locally raised foods in the making of their entrees, but feeling. You will be full; however, you’re eating clean, so your in actuality only purchase a small amount from the local body responds differently.” market. “Putting on a Chef’s jacket, walking among the With the success of Harvest Moon Grille, Parsons and locals, and buying a few items doesn’t necessarily support 74 • qcexclusive.com • July/August 2013

HARVEST MOON OPPOSITE PAGE: Grateful Growers Pork Loin Chop served with collared greens and black eyed peas. THIS PAGE: Grateful Growers Pork Burger with Ashe County Cheddar Cheese served on a homemade yeast roll and home made dijon mayonnaise, tomato, lettuce, and okra pickles.

your claims,” says Parsons. “For example,” she continues… and this has happened to us… [Restaurant X] buys from Grateful Growers Farm one or two times, let’s say a 10 pound rack of pork and uses our name on the menu but then never buys from us again, yet keeps our name on the menu. That’s a false advertisement. We don’t care if you buy from us or from a larger company, such as Smithfield or Cisco, but don’t say you do when you don’t,” says Parsons. “It’s a dirty little secret some of the restaurants in Charlotte keep,” explains Veres. “They put our name on meat that’s not from our farm promoting themselves as users of local foods, but in reality the percentage of money spent on local farms is miniscule. It is important to us that we are not misrepresented.”

Parsons has taken an oath to be the Gatekeeper, and as Chef, to have the integrity and transparency that comes with loving food. “When the consumer buys from us or eats in our restaurant, they will be provided the best quality product.

As the Gatekeeper, if I don’t keep to these standards then I’m not fulfilling the responsibility and I’ve failed. This is not an option for me,” says Parsons.

In 2011, Parsons was named Restaurateur of the Year

by Charlotte Magazine; in April 2013 she won the Sustain Charlotte award for food, and was also one of two American chefs to be named Ambassador of American food in Slovenia.

Using food as a “universal language,” Parsons and Lenny Russo, Chef at the restaurant Heartland in St. Paul, Minnesota traveled to Slovenia, a country the size of New Jersey with a rich heritage and a people who find joy in sharing their love of land, craftsmanship, and food. For several weeks, Parsons and Russo traveled throughout Slovenia demonstrating how American cuisine is capable of sustaining agriculture while cooking, and learning from other Slovenian chefs.

Since having established themselves as partners, Parsons and Veres friendship has grown tenfold. When you share the same philosophy, work together as a team, and own up to the simple truth that living in a sustainable world entails respect, kindness, and integrity--not only in your relationship with nature but to one another and the community--how can you not succeed. Parsons admits to being “even keeled” while Veres can get “fired up.” “We make a pretty good team,” says Parsons. “We’re both different, but we appreciate each other’s differences. Veres likes the farm and is more like the country mouse in Aesop’s Fables. I enjoy the city; it’s vibrant and sexy, but the farm is vibrant too; it’s alive, beautiful, serene, and wonderfully quiet.” For the two of them, life is “poetry in motion.”

For more information please visit their websites online at www.harvestmoongrillecharlotte.com and www.ggfarm.com.

July/August 2013 • @qcexclusive • 75

RELISH

REL

LISH Charlotteâ&#x20AC;&#x2122;s roaming dinner club, Relish Carolina, is recreating the lost practice of dinnertime.

PHOTOS BY Lunahzon Photography

RELISH

“

Southern living runs deeper than sweet tea, front porches, fried chicken, seersucker suits, and Moon pies.

-Joe Haubenhofer

R

their roots “Minnesota Nice,” a combination of “culturally rich”, Raised in an Italian home, Sunday dinner entailed and “artistically creative” heritage. Having migrated to Charlotte, an endless flow of homemade wine and delectable NC, a few years ago, Merrigan and Haubenhofer grew to admire foods: antipasto, homemade ravioli, braised meats, the South’s hospitality. Embracing it, and “wrapping [their] arms nuts and fruits, and grain pie. But it was not only the food around it,” the brothers came up with the idea to merge Southern that drew one to Grandma’s and Grandpa’s house but the social interaction surrounding the meal. Never hospitality with Midwestern up-bringing, sure if my Aunts and Uncles were angry the end result: Relish Carolina. or just deaf, dinner was a competition of Merrigan and Haubenhofer are very loud voices, some high and whinny, others creative with a good sense of humor and an deep and forceful; however, there were also understanding of the importance behind family time. Having asked what brought the silent supplications from Nana Rose them to Charlotte, they say, “Blue skies who prayed daily for her dysfunctional family. Dinner was a menagerie: sharing and moon pies.” Is there a better answer the week’s events, the hopes and dreams than that? But, “Southern living runs of grandchildren growing too fast, and the deeper than sweet tea, front porches, fried THE BROTHERS Relish Carolina’s founders, Conor chicken, seersucker suits, and Moon pies,” plans for vacations yet to be had.

Merrigan [left] and Joe Haubenhofer [right] explain the brothers. Relish Carolina is Not dissimilar to the traditional family the culmination of the two, a roaming dinner and activity club dinners of childhood, Relish Carolina aims to revitalize the “lost that restores the tradition of supper time by “pairing simple, practice of dinner time.” Reunited brothers, Conor Merrigan bold cuisine with unique atmosphere, creative libations, and and Joe Haubenhofer hail from Minneapolis, Minnesota, and call 78 • qcexclusive.com • July/August 2013

RELISH

“

Its all about the pass, share, and eat with your hands.

ATTitude.

Food & FUN Some of the best chefs in Charlotte serve up creative dishes while the guys at Relish Carolina entertain the guest with off-the-wall activities.

OpposiTe Page: [TOP LEFT] Chef Rob Masone cooking Relish’s recent boil.

[TOP RIGHT] Folks digging in at Relish’s “Hellish Seafood Boil”.

[BOTTOM LEFT] For Relish, a shovel and wheelbarrow is a requirement when serving over one hundred guests.

[BOTTOM RIGHT] Fine hors d’oeuvres served to the guests by recent host restaurant, Heist..

Cizinsky is nicknamed, “Tim the Tool Man Tailor. He’s in charge uncommon activities.” Reconnecting community and providing a unique atmosphere are important goals of Relish Carolina. of “logistics, lighting and building things.” Bryan Brown is “Mr. Dinners are staged in a “unique space.” From galleries to Hospitality” in charge of service and making sure “each guest garages, grocery stores to parking lots, rooftops to secluded experience is memorable.” John Cornely is head chef, the “culinary decks, and even muscadine vineyards, the space is always “on experimentalist” and “food visionary”; however, Relish Carolina and off the beaten path.” The entertainment is just as unique. also collaborates with other chefs, such as Chef Rob Masone of At any given event you could see turtle races (a Minnesota Heist Brewery and Bill Schultz of Bonterra. Jason Mathis finishes tradition), lobsters in baby pools, the host brothers dressed up the team as Master Mixologist. Each event is a challenge as like eccentric oceanliner captains, and other shenanigans that Mathis must come up with the “spirits and ingredients” that not really beseech the guests to have a good time. Along with the only fit the theme but are locally derived. roaming spaces and amusing activities, comes rotating fare.

The meal itself is family style with tables large enough to seat as Relish Carolina utilizes Southern chefs and sous-chefs, seasoned many as 150 guests. It’s all about the “pass, share, and eat with menus “inspired by the venue and surroundings,” and your hands,” attitude. Those who don’t mind “double THIS PAGE: thrives on inventing new dishes. dipping alongside a stranger” will enjoy themselves.

[LEFT] Table settings for one of Relish Carolina’s recent events.

A collaborative process, the brothers work closely There are four fundamental elements in most [CENTER] A 12 lb. lobster in a baby pool adds to Relish’s fun. with Chad Cizinsky. Considered their third leg, Relish Carolina dinners: use of local Purveyors, 80 • qcexclusive.com • July/August 2013

R

“

RELISH

IT'S FOR Those who dont mind double dipping alongside a stranger

RELISH CAROLINA'S MINDSET

THE GREATEST

IDEAS COME FROM THE

DINNER TABLE

music and creative lighting to set the ambiance, “great spirits (both liquid and people kind),” and BYOP or “Bring your own plate.” “We believe,” says Merrigen and Haubenhofer that each person has a story to tell; therefore, each plate does too. The plate is “special, and we think it deserves a valet.”

It’s first come, first seated, so when the guests arrive, they choose where they want to sit by marking their place with a plate. A check ticket is given, and once dinner is completed, a freshly washed plate is returned. Because the plate is a conversation piece, you are requested to tell its story during dinner. “We want our guests to bond, eat, laugh, and wax poetic,” explain the brothers.

Relish Carolina is a grand passion for Merrigan and Haubenhofer.

They want their guests to relax in a unique space, to dress casually and to wear practical shoes. Held rain or shine, cocktails and hors d’oeuvres are served from 6:30-7:30 with dinner seating starting at 7:45. Dining by lantern or candlelight, the next 2 ½ to 3 hours is 82 • qcexclusive.com • July/August 2013

THIS PAGE: The Relish Carolina team from left to right: Bryan Brown, John Cornely, Conor Merrigan, Joe Haubenhofer, Chad Cizinsky, and Jason Mathis.

both pure bliss as you experience a three to four course meal.

The average price is $80 for a few courses but can run as high as $250 which consists of an elaborate meal with “bold” spirits, beer, and wine pairing. Relish Carolina’s next event will be held at the Underwood Farms on August 25th, 2013. The theme is “Sunday Summer Supper.” For more info visit www.relishcarolina.org or email Relish Carolina at relishcarolina@gmail.com.

OPPOSITE PAGE: [TOP LEFT] Diners at Relish’s first roaming dinner. [TOP RIGHT] Another unique pre-dining experience, turtle races, a Minnesota tradition. [BOTTOM LEFT] Gifts for the guests. [BOTTOM RIGHT] A beautiful tablescape and creative lighting set the ambiance.

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83 • qcexclusive.com • July/August 2013

July/August 2013 • @qcexclusive • 83

PRAISE & RAYS [THIS PAGE] Pillars adorn the entrance to St. Philips Church on Church Street.

[OPPOSITE PAGE] Sullivanâ&#x20AC;&#x2122;s Island sun shines through clouds.

T H E

HOLY C I T Y

Andi Perullo returns to Charleston, the South Carolina port city she formerly called home, to pay reverence to its immense culture, rich history, alluring beaches, and divine food.

written and photographed by Andi Perullo

THE HOLY CITY

LION’S HEADS Bronze lion’s head doorknockers seen all over the city symbolize strength and originate in ancient Greece circa 1000 A.D.

O

ne of the most beloved and frequently visited is a necessity in order to properly cool down. places in the country, historical Charleston, A landmark in the Lowcountry is Charleston Place Hotel, as South Carolina, is just a simple three hour it is a welcoming haven of old-world charm and glamour. It is drive from Charlotte. The town is as classically situated in the epicenter of the city and if you want to be walkSouthern as it gets: friendly locals with their ing distance to all of the major attractions, this is the property pleasant drawls, large front porches that wrap around grand for you. Charleston has a reputation for having hotels with antebellum homes, humid weather that makes you move small rooms, however these deluxe rooms are spacious and slow like molasses, cobblestone streets that echo the Southern-inspired design, soft color palate, and Spanish Moss classic furniture found within make them incredthe sounds of horses pulling carriages, and elegant The plant adorns the limbs of nearly plantations only read about in books or seen in ibly inviting. The ensuite bathrooms feature Italian every Southern Live films -- making it the perfect summer destination marble and brass fixtures with matching his and her Oak and Cypress tree in the coastal this year! vanity sinks. Also included are luxurious Gilchrist & South. In Charleston it seems to enhance Charleston is a region saturated with idyllic tidal Soames bath products. the mystique and character of the town. salt marshes, ports, and barrier islands. Downtown On the rooftop at the Charleston Place Hotel is Charleston is located on a peninsula that is formed the property’s spa with a horizon-edged saltwater by two rivers that meet at the Atlantic Ocean: the Cooper and mineral swimming pool that is heated year-round and when the Ashley. West of the Ashley River is West Ashley and east weather allows its glass roof retracts bringing in fresh sunof the Cooper River is Mount Pleasant. Beyond these popular light. Additionally, there is plenty of comfortable indoor and areas are the gorgeous beaches of Isle of Palms, Sullivan’s Isoutdoor seating available and a gym with impressive locker land, and Folly Beach. The summer months can be swelterrooms. The sweeping city view looks especially nice around ingly hot in the “Holy City,” thus a visit to the beach every day sunset.

86 • qcexclusive.com • July/August 2013

Charleston

Food

& DRINK

GUIDE Charleston is the ultimate Southern food destination, but with so many good restaurants how do you narrow your choices down? Well, we took the liberty of doing it for you.

These are Chucktown’s best dishes and libations.

McGrady’s

Hominy Grill

The Pork Belly served with herbed farro, mushrooms and pickled blueberries is as innovative as dishes come.

The Big Nasty biscuit, featured on nearly every food show on TV features fried chicken, cheddar cheese, and gravy.

THE PALMETTO Added to South Carolina’s flag in 1861, the palmetto honors Moultrie’s brave defense of the Sullivan Island palmetto log fort.

A quick stop in to the Charleston Visitors Center is a great way to familiarize yourself with your surroundings. It is a unique tourist attraction in itself, since it is found within a former railway station. You will discover copious maps and itineraries, as well as a friendly and knowledgeable staff that is genuinely interested in helping plan your time in town.

You can also watch an introductory film to Charleston to get your bearings straight and visit a small museum inside.

Just like a quaint European city, Downtown Charleston is best experienced by foot. A leisurely stroll around the residential areas will reveal secret gardens and alleyways, colorful nineteenth century mansions, and intricate iron gates by master craftsmen. Amidst your wanderings you might notice an architectural typology that originated in Charleston called the Single House. One room wide with its narrower façade facing the CharlestonPlace street and its wider façade facing a The rooms here exude a sophisticated piazza; this style home was develgrandeur found in very few other luxury oped due to the hot summers pre hotels in the country.

Located on Meeting air-conditioning. The windows Street in the heart of downtown makes it on the piazza side are opened for even more appealing.

Hall’s Chophouse

Husk

Hall’s has an extensive steak menu, but the Long Bone Tomahawk Rib Eye, at 34 oz., stands alone as the best cut.

Tanglewood Farms Pheasant is served with lady peas, turnips, onions, and Appalachian tomato gravy. Can you say Yum!

Hominy Grill’s High Rise Buttermilk Biscuits.

Photo by Squire Fox

THE HOLY CITY

Charleston

Food

& DRINK

GUIDE When visiting Charleston don’t forget to eat your vegetables!

Jestine’s Kitchen

Leaf

Looking for good ol’ fashioned Southern cooking like grandma used to make? Jestine’s is the place for you. The fried chicken is crispy yet moist, the desserts are to die for, and the veggies, well, they aren’t for vegetarians.

The collard greens, with a hint of bacon, are calling your name.

Located on the penisula in Charleston right on Beaufain Street, Leaf offers an amazing indoor/outdoor atmosphere, a great nightlife, and a solid menu. When visiting Leaf try the fire roasted corn and crab cakes. They will not disappoint.

Hominy Grill

Fish

After a night out on the town, the classic Bloody Mary at Hominy Grill is the perfect pickme-up. Plus a little pickled okra never hurt anyone.

Chef Nico Romo’s innovative menu melds French and Asian cuisine. This can be seen in his edamame and artichoke spread, a dish served with wonton crisps, carrots, cauliflower, and radishes. This is a great dish to start the evening.

Hominy Grill’s answer to the hangover: their Classic Boody Mary.

Photo by Squire Fox

THE CIRCULAR The oldest known grave in Charleston, South Carolina dates back to 1675 and can be found at the Circular Congregational Churchyard.

maximum ventilation.

After exploring the neighborhoods, meander over to King Street for a shopping fix. This long, main street found in the middle of the peninsula is the center for retail commerce and is divided into three distinct parts: Lower King is the antique district, Middle King is the fashion district, and Upper King is the design district. Along the way you will discover locally owned Antebellum shops, trendy restaurants, and di- Architecture North of Broad verse boutiques.

Street, the AikenIf art is what you are interested in, Rhett House is a must visit. South of Broad, the French Quarter neighborhood is the Nathaniel Russell House along with home to over thirty galleries. On the nearly every home on the Battery are musts. first Friday of every month there is a free art walk where the galleries keep their doors open late and offer hors d’oeuvres and wine.

Nearby, the City Market is four blocks of open-air buildings where vendors sell everything from original artwork to jewelry to souvenirs. You will even encounter Charleston’s famous sweetgrass baskets that are handcrafted in the same tradition as ancestor’s centuries before. The Saturday Farmers Market in Marion Square also features

THE HOLY CITY

Charleston

Food

& DRINK

GUIDE Charleston will make you think you’ve died and gone to seafood heaven!

THE ALLEYWAYS Charleston, like many European cities should be explored by walking.

Wandering Charleston’s alleyways is an adventure in an of itself.

artists and craftsmen in addition to the freshest fruits, vegetables, and baked goods.

Dining in Charleston is taken very seriously and it is almost impossible to not have a sensational meal wherever you choose to eat. It is first-class in its culinary endeavors and has recently emerged as one of the best foodie destinations. The talented chefs, many nationally recognized award-winners, have worked tirelessly to reinvent Lowcountry cuisine by updating the traditions of Southern food and blending them with other influences, especially Caribbean and Gullah. They use only the finest local ingredients and quite a few of the restaurants are farm-to-table.

Charleston is the capital of Southern hospitality. It has been repeatedly voted “the most polite city in America”, and once you experience it for yourHEADSTONES & self you will immediately understand COBBLESTONES why. How could anybody be rude or [THIS PAGE] A skinny alleyway lined unpleasant with such picturesque with cobblestones on the Peninsula surroundings, sunny weather, and [OPPOSITE PAGE] Centuries old rich culture and history, and some of headstones at St. Michaels Churchyard. the best food on the planet?

Pearlz

Amen Street

During Happy Hour (Monday through Friday from 4pm to 7pm) Pearlz offers amazing discounts on premium seafood including a variety of oysters.

The Oyster Shooter, crafted with Pearlz pepper vodka and cocktail sauce is the hero of said Happy Hour.

For lunch it doesn’t get much better than a trip to Amen Street on East Bay. A majority of their seafood is sourced locally from waters around Charleston, however, our favorite, the Lobster salad consists of poached Maine lobster and it is superb.

Poogan’s Porch

Hank’s

The Shrimp and Grits at Poogan’s Porch are some of the best in the city. Their coarse ground grits are flavorful in and of themselves but when served alongside peppers, sweet Vidalia onions, spicy sausage, Tasso ham & blue crab gravy it doesn’t get much better.

Voted consistently as the best seafood restaurant in all of Charleston, Hank’s serves up everything from oysters to crabcakes, swordfish to grouper, even their famous Seafood A La Wando and all of it is good. The can’t miss of a Hank’s visit is their Charleston She Crab Soup.

.

Some of the best oysters in Charleston are at Pearlz on Bay St.

The Index Please support our sponsors and let them know you saw them in QCExclusive Magazine.

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90 • qcexclusive.com • July/August 2013

FS Food Group .............................................38 Good’s Home Furnishings ........................51 Growler Tailgate Party ..............................23 Homestyles Interior Design .....................8 Hughes Kitchen & Bath ............................48 I.C. London ....................................................57 John Crosland School ................................51 Keffer Hyundai ...........................................13 KLM Massage .................................................6 Lake Norman Realty ..................................27 Lake Norman Realty ...................................90 Land Rover Charlotte ...................................7 Little Gym .....................................................53 Little River Winery ....................................12 Maddie Gra ....................................................60 Majestic Bath ................................................48 Metropolitan Builders .............................24 New Old ............................................................9

Omni Hotels & Resorts ..............................52 Outland Cigars .............................................41 Overstream Pools .....................................51 Pink Hanger .................................................57 Pool By Design .............................................59 Re Salon .........................................................12 Shane McDevitt, Broker/Realtor ..........31 Skin Elements ..............................................55 Southern Ideal Home Show .....................21 Team Nadine ................................................61 Thai Orchid ...................................................41 The Fork Farm .............................................62 US National Whitewater Center............. 18 Windsor Jewelers ......................................11

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