blvd. | cuisine
Twist on tradition WITH A NEW CULINARY TEAM AND A COMMUNITY TRANSFORMATION UNDERWAY, GALLERY RESTAURANT AT THE BALLANTYNE HOTEL REMAINS ONE OF CHARLOTTE’S PREMIER DINING DESTINATIONS. by Cathy Martin
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Jumbo Lump Crab Cakes
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SOUTHPARK
Executive Chef Charles Gardiner
de Cuisine Tim Selzak and sommelier and Director of Outlets Andrew Brandwein. The Gallery has long been considered a top dining experience in Charlotte. But, in typical Charlotte fashion, the upscale suburban spot is often overshadowed by the shiny-and-new restaurants in uptown, South End and SouthPark. A recent visit to sample the new fall and winter menu was a reminder why the Gallery should remain high on the list for an upscale dinner in a relaxed setting. If it’s been a while since you’ve visited The Ballantyne, you might not have noticed the multimillion-dollar renovation that was completed at the hotel in 2018. Gone is the dark wood and green-and-burgundy color scheme, replaced with a gray-and-white palette, a lighter, airier vibe, and contemporary furnishings. At the Gallery, one thing that hasn’t changed is an emphasis on top-notch service. In the kitchen, Gardiner takes more of a farm-to-table approach than is typically found in hotel restaurants. He sources ingredients from Freshlist, Tega Hills Farms, Urban Gourmet Farms and other local purveyors for the menu, described as “redefined Southern cuisine.” “I like to take things that are really traditional and tweak and adjust a little bit,” Gardiner says. The seasonal menu boasts many recognizable ingredients, but don’t be fooled by the straightforward descriptions — the preparation behind the plates is far more complex than at first glance.
PHOTOGRAPHS COURTESY THE BALLANTYNE HOTEL
or Charlotte native Charles Gardiner, cooking is a family affair. His dad, a former chef at The Park Hotel (now Charlotte Marriott SouthPark), and brother are both in the business, which is known for long hours and night and weekend work. “The story I hear, I was like 2-and-a-half, and [my father] was actually home for dinner one night — and I asked my mom who the strange man having dinner with us was,” Gardiner says. Not long after that, his dad transitioned to a culinary teaching job to achieve a better work-life balance. Still, tales like that never discouraged Gardiner from pursuing a career as a chef. He’s been hooked since his first job at Greensboro’s Starmount Forest Country Club when he was 16. Now, as earthmovers convert a golf course into a massive new public park just steps from The Ballantyne Hotel, Gardiner, 33, leads culinary operations at the 208-room property, including the flagship Gallery restaurant. He joined The Ballantyne in June, part of an all-new culinary team that also includes Pastry Chef Christine Clancy, Food & Beverage Director Alan Grant, Chef
