Uptown Magazine: June 10 by Uptown Magazine

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Ashton mixes classic design with upbeat modernism. It’s an emerging “it” spot – the ideal locale for the urban sophisticate who thrives on energy and seeks out the unique and intriguing. Here, just south of Uptown Charlotte, South End’s distinguished galleries, shopping, entertainment and dining district is just outside your door.

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the seen

pictures: catch light studio george lanis

About 350 well-heeled Charlotteans came out to celebrate the 10-year anniversary of the founding of the McColl Center for Visual Art. The three founders, Hugh McColl Jr., Ed Shelton and Stuart Dickson, were presented with original artworks by local artist Ashley Lathe. Dancers from the North Carolina Dance Theatre entertained the partygoers all within the confines of a once burned-down church at the end of North Tryon Street in uptown.

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the seen

The new NASCAR Hall of Fame is less than a month old and is already getting a workout. The most recent fundraiser was for the Muscular Dystrophy Association of the Carolinas. A silent auction was held to raise money for kids in North and South Carolina. Good times for a good cause were the goal of the night and they were easily achieved.

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name: Little Shiva species: mutant here for: the smell of ink on paper interests: juxtaposition, transformation, mystery, clarity, the process of becoming, image and design contributions to this issue: table of contents website: littleshiva.com

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Shelly Shepard, an editor/writer, called The Charlotte Observer home for over 10 years, writing headlines and copy editing countless front-page stories. Wanderlust has taken Shelly from teaching English in Prague, to living in a hut in Thailand. If not working, chances are you’ll find her hiking. Professionally, Shelly’s at home with a page of words in front of her, a mouse in hand and a deadline looming.

Deciding to move to Charlotte a few months ago was an easy decision for Jessica Bitner. Tired of the heat and humidity in Orlando, she has now settled comfortably into the charming Plaza Midwood area. Working as an Account Executive for Uptown Magazine, Jessica is quickly learning about all the unique characteristics of the Queen City. During race season, you’ll find her hanging at the local tracks promoting her clothing line for female race fans.

Photographer Jim McGuire has trouble defining himself in a few words, plus it’s really weird to write stuff about yourself as if you were another person. Basically Jim likes what he does and he still gets excited about going to work everyday. He’s pretty good about being on time and doing what he says he’s going to do. His wife Laura is his rock. Jim’s photographs appear in the fashion section of this month’s issue. jimmcguire.com

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with your smile!

Peter Reinhart is the Chef on Assignment at Johnson & Wales University, which means he does whatever they ask him to do and goes wherever they send him. He’s written seven books on bread, pizza, food and culture. In partnership with Pierre Bader, he opened Pie Town, an artisan pizzeria on Trade Street. And AS if he weren’t busy enough, Peter is also Uptown’s Contributing Food Editor.

A man about town with his camera, George Lanis of Catch Light Studio has been photographing people in his native Charlotte for years. From friends’ weddings to parties to family photos for the holidays, his work is creative and diverse, and he’s always looking to show you in the best light. Check out catchlightonline. com for more.

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* Emily Jones is a student at Johnson & Wales University majoring in Culinary Arts. She enjoys reading, knitting, cooking, writing and jamming to music in her car. Originally from Ohio, she feels most at home when surrounded by nature but has come to love her new home in the city. She hopes to travel after she graduates and take in everything the world has to offer.

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Sam Boykin has lived in Charlotte since the days when mullets and skinny leather ties were in fashion. He was a reporter at Creative Loafing for many years, and has written for a number of local and national publications, including Men’s Journal, National Geographic Adventure, Maxim, Scientific American, The Charlotte Observer and Charlotte Magazine. He’s now happily married and the proud new dad of a little girl.

Bryan Reed is a man of simple interests— among them, words, records, movies, and adjusting to life as a grownup (whatever that means). Since graduating from UNCChapel Hill’s School of Journalism and Mass Communication, Bryan’s been living the dream, working as the assistant editor of Charlotte-based music magazine Shuffle, and freelancing for several publications including Tiny Mix Tapes and several weekly newspapers across the Carolinas.

Charlotte native Matt Kokenes is no stranger to the media-sales business in the Queen City. He has been selling both print and television for almost seven years. Through perseverance and intestinal fortitude, Matt has shown he has the toughness to succeed in this business.

Well, I don’t know how to break this to you, and I’ve started down a couple paths to try to soften the blow, but it just becomes too convoluted. So in this case the direct way is best. We are all responsible for a couple things that have been in the news lately. First, the massive oil spill in the Gulf. Every single one of the 42 gallons in each of the roughly 5,000 barrels leaking daily is our fault. And if that wasn’t enough, each of the 29 miners who died in early April in the coal mines of West Virginia should weigh heavily on our shoulders. Both of these incidents are a direct result of our collective decisions. Starting with the oil spill, and I looked up the numbers to be sure, as of 2009 there were 1.7 million barrels of oil pumped from the Gulf every day. And this oil spill that’s more than likely still going to be growing long after this magazine is delivered is only leaking three-tenths of 1 percent of the daily oil production in the Gulf. In other words, even under these abominable conditions the oil companies in the Gulf are still operating at a 99.7% rate of effectiveness. Statistically insignificant, in most cases it probably wouldn’t even be worth mentioning. Heck, a combination of progesterone and estrogen is only 99.7% effective in stopping unwanted pregnancies but we still call it birth control. So it is surprising that most of the public is focusing on BP and figuring

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out what they did wrong, and how they should be punished. While I feel just the opposite should be happening; that in light of this oil spill we should be praising the oil industry for such a long history of amazing efficiency and safety. How can we expect any person or organization to be perfect, and 100 percent safe? That seems to me to be completely unrealistic. I feel like we should instead turn the mirror on ourselves and take responsibility for our complete and utter dependence on oil. Sure we pump gas into our cars and trucks at the average of 20-30 gallons a week, but we also fertilize our yards, pave our streets, clothe ourselves, protect our food, carpet our houses, paint our bedrooms, brush our teeth, shampoo our hair, repel bugs, cover our cuts and bruises, color our lips, protect our heads and the list could go on and on. We cannot wake up in the morning without touching, breathing, drinking and eating oil each and every day. If our dependence on oil wasn’t so overwhelming and complete, the BPs of the world would not be in the Gulf, and we would not be watching with horror as large tar balls wash ashore in the marshes of Louisiana. And then there is coal, which produces 54 percent of all the electricity in the United States. The 29 miners who died were two miles underground not because of a particularly dangerous hobby, or because of an interest in caving, but because they were extracting coal from the earth. They were in pursuit of coal because we demand our Miller light to be chilled to 40 degrees prior to enjoying, and because we want to watch the latest installment of “Sex in the City” in high definition realism with 5.1 Dolby surround sound in a fully air conditioned theater, and we expect nothing less. With all this said, I’m not going to be walking home or sweating in my office and this editorial was not produced on an old manual Smith Corona typewriter. I am as much to blame as everyone else; I just think we should be willing to shoulder our responsibility for these events that are destroying the environment. ~Todd Trimakas Publisher / Editor Todd@uptownclt.com

Publisher Todd Trimakas Advertising Jessica Bitner Matt Kokenes 704.944.0551 Executive Editor Shelly Shepard Contributing Editors Peter Reinhart (Food) Contributors Sam Boykin George Lanis Bryan Reed Little Shiva Emily Jones

Photography Jim McGuire Todd Trimakas George Lanis Cover Art Todd Trimakas Distribution Sean Chesney Office 1600 Fulton Ave., #140 Charlotte, NC 28205 Contact us at info@uptownclt.com Uptown Magazine is a trademark of Uptown Publishing inc., copyright 2009. All rights reserved. Uptown is printed monthly and subscriptions are $25 annually and can be purchased online at uptownclt.com.

watercolor of the members of the gayngs

ver the past decade, defining the term “indie rock” has become increasingly troublesome. No longer just the ragged, quirky and nervous guitar-rock of yesteryear (though it certainly is still that), indie rock is something of a blanket term for anything perceived to be quirky or different. It’s not all rock, as the popularity of M.I.A. can attest, nor is it about obscurity, as chart-toppers such as MGMT and the Kings of Leon prove. But whatever it is, and however we define it, indie rock seems to have maintained one constant: It is the opposite of commercial pop. If commercial pop is slick and manufactured, indie is rougher and more authentic. But for something so defined by what it’s not, indie rock of late is starting to sound an awful lot like commercial pop. It’s defying its own parameters once again. The debut album from Gayngs, a jumbo-sized collaborative gathering of indie-music luminaries, is ostensibly an indie rock band. And at moments it sounds like one –textured and imperfect. But mostly, it’s slick and schmaltzy. The singers croon against backdrops of reverbed harmonies and dense production.

From its origin, bandleader Ryan Olson and friends from the electro-pop outfit Solid Gold set out to capture the soft-rocking R&B of 10cc’s 1975 hit “I’m Not In Love.” Eventually, the project expanded to include members of experimental folk-rockers Megafaun; Ivan Howard, front man of indie-rock popsmiths The Rosebuds; soulful, woodsy songwriter Justin Vernon of Bon Iver; underground rapper P.O.S.; and a legion of overqualified sidemen. The album, “Relayted,” is recorded entirely at a woozily slow (and clearly premeditated) 69 beats per minute. It sounds nothing like any of its contributors’ primary outlets. It sounds like commercial pop, all the way down to the Auto-Tune. Of course, if you’ve been paying attention, Auto-Tune in indie rock isn’t entirely new. Imogen Heap used the vocoder tool to cast herself in spectral harmony on her 2005 single, “Hide And Seek.” Bon Iver did likewise on “Woods” from 2009’s “Blood Bank” EP. Also in 2009, Discovery, a side project shared between two bona-fide indierockers – Vampire Weekend’s Rotsam Batmanglij and Ra Ra Riot’s Wes Miles – released an album’s worth of synthesizer-driven, R&B-inspired and heavily Auto-Tuned pop songs. Of course, in a world where

artists float through increasingly porous stylistic borders, there’s bound to be cross-pollination. But it’s still noteworthy that megastars like Kanye West and Lady Gaga are sharing page space with blog-famous acts like Animal Collective and The xx. But this is the world we live in. Jay-Z rocks out at Grizzly Bear shows and his wife’s sister Solange covers the Dirty Projectors. On the opposite end, Chaz Bundick, a 20-something from Columbia, S.C., who records as Toro Y Moi, outshone a deluge of similar acts on his full-length debut, “Causers of This,” simply by turning up his mainstream pop influences. Yes, his hazy laptop-pop arrangements are more insular and confined than any Top 40 hit, but Bundick’s attention to the smooth melodies and strong hooks of mid-’90s pop and R&B makes his album a standout. Ultimately, it’s less a tectonic shift than an acknowledgement of where we are as a society. With geographic, cultural and societal borders eliminated by the ubiquity of information at our fingertips, it seems we’re all coming to realize that music can’t be antithetical to itself, so the wall between indie and mainstream crumbles. All it takes is a band like Gayngs to show us that it’s all “relayted,” after all.

gayngs leader ryan olson

words & pictures: bryan reed

The Sadies – “Darker Circles” (Yep Roc) Studio album No. 8 finds the Canadian twang-rock veterans crafting some of their most assured cuts to date. A careful collision of country shuffle and hazy psychedelic rock lends “Darker Circles” a vintage feel that recalls the chiming pop of The Byrds and the harmonic mirages of The Mamas and The Papas

Harvey Milk – “A Small Turn Of Human Kindness” (Hydra Head) Harvey Milk has always made challenging music. The band’s lethargic metal moves its mass in surprising directions and swallows classic rock phrases like a tar pit. But this might be Harvey Milk’s most challenging LP yet. Over 37 minutes, Athens, Ga.’s, heaviest band lurches through dense, dark sludge. Melodies trapped in suspended animation break free only sporadically, into grand ’70s rock guitar heroics.

The National – “High Violet” (4AD) On this, its fifth album, The National hasn’t taken any drastic diversions. Its cinematic indie rock rides ringing chords and agile rhythms to support vocalist Matt Berninger, whose morose baritone is as bleary-eyed as Morrissey’s and dramatic as Bono’s. And, like The Smiths and U2, The National seems less concerned with writing songs than anthems.

>MUSIC

Intimate Relaytions gayngs and indie rock’s r&b boom

Jeremy Jay – “Splash” (K) Jeremy Jay is nearly always pictured in slim, clean-cut suits and mod overcoats, with a mop of blondish hair swooping across his forehead. His dapper, vintage aesthetic fits his music: a mannered, no-frills style of guitar pop fueled by a voice as unassuming and dispassionate as it is soulful.

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YahZarah – “The Ballad of Purple St. James” (Nicolay Music) A stark counterpoint to R&B chart-toppers, YahZarah favors rock rhythms, and synth chords that complement instead of overwhelming. We won’t use the dated term “neo-soul,” or compare YahZarah to Erykah Badu (for whom she sang backup until 2001). We could, but it wouldn’t be fair to the bold voice YahZarah displays here.

Zs – “New Slaves” (The Social Registry) “New Slaves” is something of an endurance test. Brooklyn experimentalists Zs lay out sprawling works (the title track stretches beyond 20 minutes), littered with percussive clangor, hash timbres and tense instrumental interplay. But the challenge yields engrossing momentum. The band’s mingling of free improvisation and industrial insistence births something singular and compelling.

Lost In The Trees – “All Alone In An Empty House” (ANTI-) The Chapel Hill folk-orchestra’s 2008 album gets a facelift for its ANTI- Records reissue. New production qualities lend muscle to bandleader Ari Picker’s thoughtful compositions, while two new songs expand the band’s range with more focused pop structures and a nod to Neutral Milk Hotel’s lo-fi on “A Room Where Your Paintings Hang.”

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am driving down Independence Boulevard laughing hysterically. Dan is in the passenger seat smiling cautiously, and agreeing that, yes, even though he’s driven this car crosscountry, the bee sting quick acceleration never gets old. I nod my head and catch my breath while the speedometer tickles triple digits. At Uptown Magazine we get hundreds of press releases every day, with the vast majority lasting just long enough for a finger to hit the “Delete” key. But this release caught my attention. It was from someone named Khobi Brooklyn and announced that a “Pure Electric Super Car” was coming to Charlotte. When I saw it I thought it better be the Tesla or someone’s press release was going to get an extra forcefully executed “Delete.” It was, and Brooklyn offered a test drive of the only all-electric (read: no gas at all) high-performance sports car on the market, the Tesla Roadster. The Tesla team was going to be in Charlotte in the next couple of days and wanted to know whether I’d be interested in driving it. Hell yeah. The typical manufacturers that come through town offering rides in their cars carry with them a large production of multiple sales reps, factory reps and press agents. Rolls Royce flew through town and brought along eight cars, set up shop in front of the Bobcats arena, and had an NFL football team-sized entourage. With Tesla, I thought it would be similar, so through e-mail I asked multiple times where they were going to camp out, and where we could meet up. They were a bit hesitant about disclosing their location and talked about their schedule being in flux, so we could decide on a location when we spoke over the phone the following week. OK? Five days later I get an e-mail from Dan and his traveling partner, Shaun, about scheduling a time to meet to drive the car. The day after that I give Shaun a call and it sounds like Shaun is standing in the street somewhere in uptown and I ask whether I can schedule a time to drive the car. “Well,” he says, “I think the weather is supposed to be bad tomorrow, and we’re headed up to Lexington over the weekend anyway, so how about now?” Without hanging up, I grab my stuff, head out the door of the office, and get the location of where they have the car displayed to the public. He mentions a cross street near the Carillon 26

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Building and explains they are parked on the street. On the street? Entourage, fireworks, press agents? Nope. Walking past the Carillon, I see a guy sitting near the park texting. And lo and behold, parked on the street, along with everything else, surrounded by nothing but the curb, is a $157,000 all-electric Tesla Roadster. Wow. I capture a couple pics of the car and ask to see the “engine.” The Tesla is a mid-engine roadster and all you can see when popping the back hood is the top of its lithium ion (read: laptop) batteries. And of course a week’s worth of dirty clothes for Dan and Shaun. They are literally just driving the car around the East Coast, stopping in cities to talk with potential customers and the occasionally lucky media rep. Just a week’s worth of T-shirts, underwear and shampoo. It’s more like a college road trip than a press junket, except instead of Mom’s sedan, they are driving a car that does 0-60 in under four seconds without a single drop of gasoline. I sign something I didn’t read, absolving Tesla of all responsibility for my driving, and Dan hands me the keys. Luckily I whitewater kayak and am used to folding my 6-foot-1 frame into tight spaces because the driver’s side seat is similar in size to the cockpit of my whitewater boat. Tiny. What follows is hard to describe: The engine cranks but there is no sound, no gasoline fumes, and no power steering. The wheel is tiny in my hands, and is similar in size to the go-karts at Victory Lane. I pull out into traffic and jerk into my lane. “Instant on” is the term I would use. The accelerator feels like it’s tied directly to the rear wheels, and there is no lag whatsoever. At the on-ramp to Independence, we are stuck behind a carbon fuel-based pickup truck from the ‘80s. But after the on-ramp we quickly join the flow of traffic. And I floor it. There is no tachometer, but instead a dial that displays wattage use. I redline that, and with the engine quietly whining in the background we are thrown back in our seats. I think Dan is trying to tell me something but I’m laughing too hard to hear him. Amazing. U Reach Todd at Todd@uptownclt.com For more info go to www.uptownclt.com

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5/26/2010 9:12:39 AM

words & pictures: todd trimakas

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SEX keeping it green in the bedroom

You’ve filled up both recycle bins, you’ve replaced all your incandescent bulbs with energysaving fluorescents, your car is hybrid, and the last time you took a hot shower was 2004. You’ve been looking for ways to go even greener, but are at a loss. We have your solution: The last green frontier is the bedroom. There are many earth-friendly ways to make the beast with two backs, and we’re not even suggesting harnessing the power of your lovemaking to generate electricity for your toaster, but just some simple ways to save money, power and space in the landfill. According to the Durex Global sex survey, 43 percent of us use sex toys - manual, automatic and everything in between. Some of these toys can contain chemicals called phthalates, which are used to soften hard plastic. And when these toys are used as they’re supposed to, they can release toxins and potentially cause long-term health issues. Because of these concerns, folks on the green side of the bedroom have been moving toward toys made from glass, metal, silicone and hard plastics. It ain’t easy being green, and comfort might be a necessary sacrifice if you

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want to go that extra mile for Mother Earth. But if your toy buzzes and swirls with the aid of a AA Energizer bunny, then rechargeable vibrators are the way to go. Some suggestions include the Aphrodite Wand and Acuvibe Softtouch massager, which can be found on Amazon, along with hundreds of reviews of these products. And then there is funfactory.de, based in Germany, which is seemingly the online Wal-Mart of sex toys. Award-winning products are listed on its website, and there is an entire rechargeable section, plus all the products are German made so theyâ&#x20AC;&#x2122;ll hopefully last longer than that North Korean assembled Jack Rabbit collecting dust in your bedside nightstand. When your lovemaking involves two

people but is made just for the fun of it, a condom might be the only thing that separates you and a future filled with dirty diapers and burp cloths. So make sure your love sheath works as advertised. Latex is the material of choice for most and is naturally derived from rubber trees. If you’re of the vegan persuasion, however, a normal condom might not do the trick, as there is a milk enzyme that’s added to the latex. Instead, check out Glyde condoms, the only vegan condom available. Next stop on the green train are those sheets that you’re rolling around in with your spousal equivalent. The cutting-edge fiber these days is bamboo. It is nothing like the razor sharp reeds taking over your backyard, but instead is silky soft with natural antimicrobial qualities and moisture-wicking properties for when things get sweaty between the sheets. The experts say it’s one of the softest fibers in the world, softer than cotton with a drape like silk. Plus, it’s more mainstream than you might think; you can pick up a set from Bed Bath and Beyond these days. Bamboo isn’t just for the bed sheets either; it is making its way into your pants, literally. Bamboo skivvies and clothes are becoming popular, as well. So whether you’re having a one-person party or entertaining that lovely lady in your love shack, there are many ways to make sure Mother Earth is protected while you get your rocks off.

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walk briskly past Johnson & Wales University. The enticing aromas help to quicken my pace. The bright-orange boxy cart catches my eye as I pass fellow students walking to class. As I stand in line I notice small signs propped against the cart promising fresh ingredients. My appetite grows. Once I order, I wait only briefly before a warm white box is handed to me, then I take a seat at a small table. Other hungry customers quickly take my place, eager to get a taste for themselves. As the wind steals my napkins, I take my first bite and force myself not to inhale my lunch from Harvest Moon Grille, Charlotteâ&#x20AC;&#x2122;s first artisan food cart.

words: emily e. jones pictures: todd trimakas

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EAT ONTHE STREET

meat loverâ&#x20AC;&#x2122;s salad

rateful Growers Farm, which owns and operates Harvest Moon, is famous for humanely raising its own pigs and for having some of the best pork in the universe, so I was surprised when Cassie Parsons, one of the farm’s founders and head chef of The Harvest Moon Grille, steered me away from a pork dish and toward a steak and mushroom quesadilla. “It’s the best item on the menu today,” she encouraged. The menu of the moment doesn’t always match the menu on the website due to constant changes and what looks best at the farmers markets that particular week or day. It’s hard enough to find someone who actually looks at you when you order your food, let alone takes the time to shake your hand and describe where your food came from, so I was already falling in love with this cart. When she’s not working the grill inside the cart, Parsons is out front with a warm smile, greeting every customer that comes to the window. So, while a young chef named Adam manned the grill, Cassie explained where and how my food had been grown. She told me that culinary students who work for her visit local farmers markets, help pick out the food, and participate in deciding what they’re going to make that week. “One of the best parts of the cart is the connection it creates for students, who are able to experience the simple joy of finding good products and sharing them with the community through our cart,” Parsons said. A sticker on the bumper of the truck that pulls the cart reads, “No farm, no food.”

“

Just because we work in the middle of the city doesn’t mean farm-fresh food should be out of reach, Parsons said.

“ www.uptownclt.com

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It was just a simple bumper sticker, but loaded with implications. Like any other business, the cart has to make money by selling a product; this cart offers more than a simple meal. Everything has been grown or sourced with care, and then cooked with the same respect. According to Parsons, the animals are never pumped with drugs or made to eat things unnatural to them. Vegetables and other produce used in the Grille’s menu are kept far away from chemicals or pesticides while being grown. The food you get from the cart essentially comes straight from the earth to your plate, or, as Parsons puts it, “No middle man necessary.” My steak and mushroom quesadilla was handed to me in a small white box. The powerful aroma jabbed me in the face as I opened the box, with a woodsy scent from the mushrooms perfuming the seasoned steak. The melted cheese enrobed what Parsons described as “top round that has been brined for three days, then braised slowly.” Along with the mushrooms and caramelized onions, the ingredients blended together between two golden-brown tortilla shells – an olfactory bomb that tasted as good as it smelled. Is this food trying to make a statement? “Just because we work in the middle of the city doesn’t mean farm-fresh food should be out of reach,” Parsons said. Over coffee it became evident that Cassie Parsons is the type of person who gives you a genuine smile and looks into your eyes when she talks. She is confident, but not boastful, and is

the cart tucked away near trade & tryon

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cassie parsons

comfortable in her own skin. She speaks with passion and conviction and clearly loves her job. But this wasn’t always the case. She moved to Charlotte 14 years ago and worked as a chef at a high-end steak restaurant, but, she soon realized she wasn’t satisfied with the quality of food it was serving. It didn’t take long for her to see how rising food costs caused compromises in quality at most restaurants. She decided she didn’t want to be a part of this cycle anymore so she started her own organic garden to grow produce she could sell to local chefs. While many of her friends thought it was a beautiful idea, the chefs didn’t bite. Organic products weren’t yet mainstream, and the extra cost couldn’t be justified. She decided she had to keep fighting, especially because of her concern about the relentless loss of farmland. According to Parsons, in the past 19 years more than half of North Carolina’s farmland, 9 million acres, has been paved over. The idea of the 40

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one of the harvest moon grille’s crew

Grateful Growers Farm had been gestating in the back of Parsons’ mind for a number of years. “All I wanted to do was make really great food, eat well, and provide for my friends.” She grabbed hold of that simple concept and ran with it. After a lot of hard work she eventually got a grant from an organization that seemed thrilled by her innovativeness. Parsons had cleared the first obstacle, and with her partner, Natalie Veres, was able to start Grateful Growers. And thus, the 10-acre farm they now enjoy, in Lincoln County, was born in December 2004. In addition to the hogs they’re famous for, they also raise close to 500 ducks a year, as well as a handful of chickens and turkeys for personal use. They also grow about 40 pounds of shiitake mushrooms annually. In addition to Peres and Parsons, the staff on the farm includes one part-time employee helping with farm work, a part-time

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bookkeeper, a part-time sales associate, and several volunteers who staff the tables at farmers markets. After a few years of selling their farmraised pork, chicken and other products to chefs and farmers market patrons, they decided, during the summer of 2009, to create The Harvest Moon Grille. From Monday through Thursday, just a walk away from anywhere in uptown, they cook and serve organic food, sourced from more than a dozen farms and local businesses.

Parsons is delighted with the response, especially because The Harvest Moon Grille runs well with only one full-time and four part-time employees. She told me, “This little cart has created a true connection between the growers, the guests who get to enjoy their products, and the employees.” In so doing, The Harvest Moon Grille has unintentionally become a symbol of possibility in Charlotte’s streets, stirring up the tastebuds, and perhaps

the imaginations, of everyday consumers, offering farm-fresh meals in a city environment. As our cities grow ever taller, businesses such as The Harvest Moon Grille remind us that we all started with the soil. “No farm, no food.” Indeed. U Harvest Moon Grille on the streets Monday - Thursday - 11:30 a.m.-2:30 p.m. Reach Emily at EEJ155@students.jwu.edu For more info go to www.uptownclt.com

the next big thing

eter Reinhart has been the Contributing Food Editor for Uptown Magazine since the first issue, mentoring young food writers for publication in these pages and, occasionally, writing pieces of his own. He is a four-time James Beard Award winner for his books and for his breads. He is also the Chef on Assignment for Johnson & Wales University, which means he teaches and speaks at conferences and venues across the country as well as in Charlotte at his home campus. One of the perks of his travels is that he sees important food trends forming before the waves sweep the nation. We sat down with Peter recently after he returned from the International Association of Culinary Professionals Annual Conference, held this year in Portland, Oregon. uu

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strawberry smoothie from harvest moon

UPTOwN: You get to travel all over the country in your role as Chef on Assignment for Johnson & Wales. What are you seeing in the way of food trends that may be coming our way? PR: Different regions of the country tend to pick up on various trends at their own pace and with their own regional spin, such as we saw with the organic and the farm-to-table trends a few years ago. The trends tend to start on the West Coast, then slingshot to big cities like New York and Chicago, and then radiate their way out to other cities where chefs or savvy food businesses make them their own. In the south, Birmingham (Ala.) has recently been very influential, as well as Charleston and also Chapel Hill. Charlotte has also gotten on board, albeit later than the leading food towns, with its growing participation in the Slow Food Movement as well as the growth of local farmers markets and food growers. But we’re in danger of missing what promises to be the next big trend, perhaps one of the most exciting developments in years. I’m talking about the food cart phenomenon. UPTOwN: What on earth is the food cart phenomenon? Are you talking about taco trucks? PR: Taco trucks are a tiny tip of the iceberg. I’m really talking about mobile food trucks inside of retro-fitted carts, complete with cooking gear, grills, ovens and the like. These are movable feasts capable of turning out a limited menu, but they do it extremely well. Let me give you some perspective. In Portland, Oregon, which is probably the epicenter of the food cart scene in the U.S., there are over 250 carts, featuring every sort of food imaginable. Wood-fired pizza trucks, Korean fusion taco trucks (imagine a carne asada taco garnished with kim chee – it’s fantastic!), French fried potato trucks that also serve poutine (the national potato dish of Canada – crispy, twice-fried potatoes covered with fresh cheese curds and brown gravy. Hey, don’t knock it until you’ve tried it. Yes, it’s a gut bomb but it sure tastes good!), health food carts, wild and crazy food carts, dessert trucks, smoothie carts, Cuban

sandwich carts, crepe trucks, and on and on. Portland has even designated empty parking lots, licensing some of these food cart operators to permanently park there. In other words, they’ve created a number of “food cart courts,” which become instant festivals for anyone looking for fun and fellow food freaks. During business hours you see a lot of businessmen eating at the carts – it’s the new power lunch forum.

UPTOwN: Sounds like fun – when are we going to see those here? PR: Well, currently we have one food cart here that could be competitive in Portland. That’s the Harvest Moon Grille, which could hold its own anywhere, especially with their amazing pork and grits <Editor’s Note: see page 34 in this issue for a story about this cart.> The problem is that the folks who issue permits are worried about crime and, probably, also about the unfair competitive advantage that lowoverhead carts present to what we call brick and mortar restaurants. It’s a delicate balance to make something like a food cart scene work. There were probably a

few negative incidents around some of the taco trucks awhile back and that kind of soured the authorities on the idea of food carts in general. But the other side of the coin is that these food carts are fabulous entrepreneur laboratories, maybe the first step to a later incarnation as a true brick and mortar restaurant. This is what happened in Portland, as the food carts there have become part of the cultural identity for the city, highlighting the creativity and diversity of the area. There’s so much excitement and buzz about the carts there that some of the trucks move to different locations every night and Twitter to their followers, who show up en masse, like a spontaneous rave or happening. We have nothing like that here yet.

UPTOwN: Do you see something like that ever happening here? PR: I’m not sure. In my six years living in Charlotte I’ve seen a growing interest in food and such, but we’re also somewhat conservative and don’t really like to take too many out-of-the-box chances. But I could see it happening in areas of town

like NoDa and, if we get the Center City year-round farmers market we’ve been hearing about, it could be an ideal location for something like a food cart court. Once the city makes it easier for the start-up cart operations to do business we could see all that latent creativity come to fruition.

UPTOwN: Yes, but do you think it will really happen? PR: Let me put it this way: If we don’t do it first, Atlanta probably will and then we’ll just be playing catch-up, still waiting for the next wave. I’m convinced that this is the biggest wave, the one we’ve been waiting for. It’s already happening in L.A., Chicago and New York City. In fact, some of the brick and mortar restaurants in Los Angeles and New York are now reverse engineering it – they’re sending out their own food carts to capitalize on the interest and also to allow them to make some fun foods that they don’t do in their restaurants. I hope we catch this wave soon so I don’t have to go to Atlanta or one of those other cities for my kim chee taco. I’m telling you, though, it’s worth the drive. U

the zesty zeus from harvest moon

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CHEFS ON A MISSION Every chef, to one extent or another, is on a mission – mostly to feed people tasty food, to make them happy. But in recent times a number of chefs have realized they can have a greater impact and do something fulfilling for themselves as well as for those around them, and maybe even for the planet. Johnson & Wales University, as well as other culinary schools, is an incubator for training the next generation of socially responsible chefs. But, in order to become one, it helps to have met one. Two faculty members at JWU, Robert Brener and Paul Malcolm (though all the instructors at JWU are on board with them) have taken on the challenge of modeling how to make a difference in the world for their students by heading up two major green initiatives at the school. One is the development of a community garden to provide some of the food cooked at the school, and the other is an important supporting project for the garden – a composting program that converts kitchen scraps into a high-potency natural fertilizer. Uptown Magazine sat down with the chefs to find out more about what’s behind all the extra work they’ve taken on. Here’s what they had to say:

uptown

words: peter reinhart pictures: todd trimakas

j&w compost // scenes from the garden

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the urban garden at j&w

Uptown: You both have pretty full schedules – teaching, culinary coaching and team competitions, and families. Why did you take on such big projects as composting and community gardening? What’s the fire in your belly that’s compelling you to take this on? Robert Brener: My passion, and I think it’s true for Paul, as well, comes from the desire to make a difference. We hope to create a better world for our young children ¬ Paul’s kids, Griffin, Rory and Jillian, and my son, Nathan. Teaching in the College of Culinary Arts allows us to make an impact on an eager audience comprised of future leaders. To me, that’s pretty compelling in itself! Uptown: What was the biggest challenge in getting these projects off the ground? How did you get your colleagues and the university to support you on this? 48

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Paul Malcolm: For the composting, we recycled 5-gallon buckets from the baking and pastry labs for two years and ran a successful composting program. During those two years we proved that we could also make it work in our culinary labs. We remove 140 pounds of green matter from eight culinary labs every week. What makes it work is that we run it through the combined efforts of our entire community of students and faculty. During that time there certainly were those who posed serious questions of practicality and wondered about acceptance by the student body, as well as the faculty. What we learned, though, was that both groups – students and faculty – not only were intrigued, but wanted to do everything they could to make it a lasting, sustainable project for our campus. Brener: The challenges were many. Trying to create a beautiful garden has enough obstacles in the best of circumstances,

but we’re growing our garden on top of a concrete slab, next to the train tracks, in a gravel parking lot. We have no water source on site yet, and we started with no funding. But we have established a sustainable water system by creating planters that preserve water for the plants, we’ve held fundraisers, and applied for and just received a state grant. Our greatest hurdle, however, is misconception. Many do not understand the word “sustainable.” Really, what we are simply trying to do is raise a heightened awareness of the world, our world. After all, we rely on the earth for everything, not just for good food. Uptown: These are pilot projects run at a culinary school. What do you think the implications are for those working in restaurants and food service businesses? How feasible are they and, in a larger sense, what are you modeling in terms of

paul malcolm

the ethical responsibilities of working chefs and even householders? Brener: I worked in Munich, Germany, where sustainable waste management has been in the kitchen for decades, and I also lived and worked in Ireland, where most foods were local. I recall having to let our duck sit overnight before butchery to allow the meat to relax, and our amuse of lemonessence goat cheese being delivered that day from three miles down the road. That’s fresh, local and sustainable. That’s the kind of vision that chefs can bring to a community and it’s exciting to be a link in that chain. So now, it’s important to enroll the next generation of culinary professionals into carrying it deeper into their communities. Malcolm: I grew up in Colorado, working in restaurants since I was 12. Eating locally grown foods became a reality for me when the many kitchens that I worked in were frequented by local foragers on a regular basis. The flavors and variety were so much better than the commercial products provided by our vendors. Later, I moved to Vermont to attend New England Culinary Institute and the lifestyle of the Vermonters was incredibly appealing. If we didn’t know where it came from, we usually didn’t eat it. Since moving to Charlotte, I’ve assisted with several farm to fork dinners, some of them held right in the fields where the produce was grown. So next, Bobby and I plan to incorporate the gardens into all of the culinary labs and are currently working with the other colleges at Johnson & Wales to use the garden as a community learning environment, utilizing the ideas created by Chef Alice Waters in her Edible School Yard program in Berkeley, Calif. Uptown: If others want to follow in your footsteps, how can they get the help and information they need to get the ball rolling? Brener: Anyone interested in getting involved should contact either me or Paul, or contact Mecklenburg County Solid Waste Management. Uptown: Is this just the tip of the iceberg? What future initiatives do you see coming in terms of stewardship and green activities from the culinary community? What still needs to be done to make a difference, both locally and globally? Brener: Uptown is, for us, just the beginning of the project. We hope to develop internships and apprenticeships on local farms in addition to establishing a presence at local community gardens and farmers markets. Education and awareness are our most important goals,

so we intend to conduct workshops and provide green management assistance to community gardens who might be interested. I’m also the adviser to our student organization known as The Co-op. It is a co-op style group that has been the driving force behind the project. They have just completed a very successful inaugural year culminating in their green symposium titled, “Gastro Green: Sustainability in the Food Service Industry.” We hope to continue programs like this and to reach out to Charlotte uptown in the city’s efforts to establish itself as a green energy center. There are many misconceptions about our project. If there is one statement that conveys our message, it’s that little things can make a difference, for sure, but a life change is also necessary to make a real difference. U Reach Peter at Peter. Reinhart@jwu.edu For more info go to www.uptownclt.com

bobby brener

Chef Robert “Bobby” Brener is an associate instructor at JWU, Reach Bobby at robert.brener@jwu.edu Chef Paul Malcolm is an assistant professor at JWU, Reach Paul at paul.malcolm@jwu.edu www.uptownclt.com

uptown

RIVER KEEPERS

words: sam boykin pictures: todd trimakas

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s I stroll down the Riverbend Access Area toward Mountain Island Lake, the staticky crackle of the overhead power lines is a reminder that there’s more here than meets the eye. And what meets the eye is a picturesque and serene stretch of water, bordered by green, lush hardwood trees and pricey homes. As I make my way down the gravel road closer to the boat docks, another sound abruptly indicates that this is more than just a pretty lake: An automated voice, emanating from a speaker mounted next to a camera atop a pole, says that Duke Energy, which owns the lake, is monitoring the area. The Big Brother-like alert is to deter people from hanging out in the parking lot and being a nuisance. David Merryman, motoring toward the dock in a 16-foot Sunbird, is a lone figure on the lake, which is still quiet and calm on this warm Saturday morning in May. Merryman is the Catawba Riverkeeper, and he is charged with protecting the Catawba River and its 11 lakes, which originate in the highlands of North Carolina’s Blue Ridge Mountains and stretch out for almost 200 miles into the coastal plain of South Carolina. It’s a Herculean task, as Merryman and a handful of others who make up the nonprofit Catawba River Foundation are up against everything from explosive population growth, rampant development and harmful industrial waste. www.uptownclt.com

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’m here at Mountain Island Lake to spend a few hours with Merryman and get a sense of what he does, and what it’s like to be one of the more visible advocates of the region’s waterways. Merryman backs the little Sunbird from the dock, and we head east. It’s a beautiful day to be on the lake, especially Mountain Island, which has several protected nature preserves along its shoreline, including Latta Plantation and Rural Hill Plantation, both in northwest Mecklenburg County. Because much of the lake is protected, it’s not nearly as developed or crowded as Lake Norman to the north, or Lake Wylie, which straddles the North Carolina-South Carolina line. In fact, as Merryman guns the engine and we speed along the smooth, glassy water, it’s as if we’re leaving civilization behind. The lake is the smallest of the three man-made lakes that border Mecklenburg County. (Lake Norman and Lake Wylie are the other two). With approximately 3,281 acres of surface area and 61 miles of shoreline, it’s one-tenth the size of Lake Norman. But Mountain Island is truly the little lake that could, as it supplies drinking water to more than three-quarters of a million people in the Charlotte, Mount Holly and Gastonia area. Although we’re only about 20 miles from uptown, the lake feels remote and undisturbed. Lush, green trees – oak, hickory and maple – line the shores, where thousands of creatures and insects thrive. As Merryman turns north, and we make our way around a big bend and head upstream, an osprey makes a lazy arc overhead. As if on cue, a dark monarch butterfly flutters inside the boat and takes up residence in the back corner. A few small fishing boats meander in the coves, hugging the shoreline. A guy wearing a bright orange shirt, unbuttoned to reveal a hairy, protruding belly, casts a line in the water and gives us a lazy wave. Then, an incongruous site: Eight smokestacks, jutting upward, stark and gray against the cloudless blue sky. As we get closer, a clearing in the trees reveals Duke Energy’s Riverbend Steam Station. The coal-fired power plant, built in 1929, is a big, ugly industrial structure, and it looks utterly alien in this pristine wilderness. The facility has giant intake valves that suck lake water into the plant to cool the steam that drives the turbines. As the plant burns coal, it accumulates big piles of ash, known as coal ash ponds, which contain lots of nasty stuff like lead, arsenic and mercury. According to the EPA, two of the 44 most hazardous coal ash ponds in the United States are at the Riverbend Station. Two others on the hazard list are also at Duke Energy’s steam stations, one on Lake Norman and the other on Lake Wylie. Merryman says this is particularly troubling because these ash ponds are adjacent to and discharge into lakes that provide drinking water for more than a million people throughout the Charlotte region. This makes Merryman fighting mad, and he’s constantly

uptown

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previous: mountain island lake // duke energy’s riverbend steam station above: david merryman right: a fly fisherman on mountain island lake

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battling with Duke Energy and the federal government to take necessary action. In March, he and other members of the Catawba Riverkeeper Foundation met with officials in Washington, D.C., to request more stringent federal regulations. Meanwhile, he’s keeping an eye on the EPA as it continues to debate the best way to treat and dispose of coal ash. And while it’s easy to portray Duke Energy as the evil corporate giant polluting our water and air, Merryman is quick to point out that plants like Riverbend Station are in operation because of us. “It’s simple supply and demand economics,” he said. “We all contribute to the problem, and we can all make a difference. It doesn’t have to be 68 degrees in your house all the time. Consume less.” But Merryman is not about to let Duke Energy off the hook. “Duke is not doing anything to intentionally harm us. But they’re not being proactive to eliminate risk. They get so much from the Catawba, they could give a lot more back. But that would cut into their bottom line.” We take off again back toward the main channel, and behind us, almost like a mirage, the Riverbend Station is swallowed by the trees, hidden from sight. By now more folks are on the water, including a couple in a kayak, noiselessly slicing through the water. We also pass a big, beefy guy standing atop a board and using a long paddle to steer and propel himself through the water. “We like to see people out here playing,” Merryman says. “This lake is a wonderful resource.” Merryman, 27, is short and wiry, and while he at times may sound like a tree-hugging granola eater, he has the scientific brainpower to back up his assertions. Born in Memphis, Tenn., he obtained a B.S. in biology with a minor in chemistry from Gardner-Webb University. He later earned an M.S. in applied ecology and conservation biology from Frostburg (Md.) State University. Prior to taking over as the Catawba Riverkeeper, a position he’s held two years, he worked as a chemist in an oil and organic extractions laboratory and as an AmeriCorps Fisheries Intern at Yellowstone National Park. It’s no surprise that his wife, Jen, is also passionate about conservation and the environment. While attending Johnson & Wales University, she organized a student group with a focus on the full food cycle. The group started an urban garden on the Charlotte campus using self-irrigating planters made from 5-gallon buckets and compost from the school’s kitchen scraps. As we make our way south again toward Latta Plantation Nature Preserve, Merryman is constantly scanning shoreline, looking for water discoloration, land clearing and unusual algae growth. “They’re all red flags,” he said. He points out Buzzard Rock outlook, a little observation deck built atop a big rock outcropping. Although the area has escaped the crowds of lakes Norman and Wylie, he says Buzzard Rock is the only spot on the entire lake where you can’t see a house. But Merryman fears this won’t be the case for long, as there 54

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are already plans to develop homes along sections of the lake’s fragile watershed. In fact, he says population growth is a bigger threat to the lake than Duke Energy. In 2008, the advocacy group American Rivers named the Catawba the most endangered river in the United States because of rampant development and poor water management. “I would say the water quality is being mismanaged, but it’s not even managed.” And in February, The Southern Environmental Law Center, an environmental advocacy organization, ranked the Catawba eighth on its list of top 10 endangered areas in the South. The organization stated there was a lack of a coherent plan to protect the ecological integrity of the river. Merryman is working hard to change that, which doesn’t always make him popular. Oftentimes he finds himself at public meetings full of developers and politicians, and he’s the lone voice fighting to stop a new lakefront community or push for stricter regulations. “Being able to take a stand is a huge part of the job,” he said. “You can’t be pushed around. But I’ve learned to just breathe really hard and let the flames come out of my nose and not my mouth. You won’t get anywhere that way.” But Merryman is not alone in his fight. The Catawba Riverkeeper Foundation relies on volunteer groups like the Covekeepers and Muddy Water Watchers to keep an eye out for anything that might harm the lake and to report any violations to the authorities. In fact, it was the Covekeepers who a few years ago spotted a homeowner completely leveling his backyard and bulldozing dozens of trees on the property’s water buffer, which help prevent sediment spills and runoff from polluting the lake. Moreover, the home was directly across from the Charlotte Public Water Intake facility. The Covekeepers reported the violation, and the homeowner was fined and had to replant dozens of trees. As we head west, back toward the Riverbend Access Area, we pass under the Highway 16 bridge, where bright yellow Eastern Towhee birds flutter in the air. Finally we arrive where the lake terminates, at the Mountain Island Dam and Hydroelectric Station. Duke Energy built the Hydroelectric Station in 1924 as it created the lake. The hydro station was built to meet the growing demand for electricity by homeowners in the Carolinas, and that demand continues to grow exponentially. And, for better or worse, the Catawba River keeps giving. And it gives in ways that most of us never think about, like when we turn on the lights, fill a glass of water from the sink, flush the toilet or luxuriate in a hot shower. And as the water goes down the drain, it ultimately makes its way back to the river, where the whole process starts over again. The Catawba is one of Charlotte’s greatest gifts, an oasis, refuge and habitat. “We’re all a part of it,” Merryman said. “The Catawba literally runs through all of us.” U Reach Sam at samboykin4@gmail.com For more info go to www.uptownclt.com

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Dining and Nightlife Guide AMERICAN Alexander Michael’s – $ 401 W. 9th St. 704.332.6789 BlackFinn – $$ 210 E. Trade St. 704.971.4440 Camilles – $ 1518 E. 3rd St. 704.342.4606 Cedar Street Tavern – $ 120 N. Cedar St. 704.333.3448 Champions – $ 100 W. Trade St. - Marriott Hotel 704.333.9000 Comet Grill – $ 2224 Park Rd. 704.371.4300 Cosmos Cafe – $ 300 N. College St. 704.372.3553 Dressler’s – $$$ The Metropolitan 704.909.6295 East Boulevard Grill – $ 1601 East Blvd. 704.332.2414 Ember Grille – $$$ 601 S. College St. WestinHotel 704.335.2064 Fenwick’s – $ 511 Providence Rd. 704.333.2750 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 French Quarter – $ 321 S. Church St. 704.377.7415 John’s Country Kitchen – $ 1524 East Blvd. 704.370.1177 Lebowski’s Grill & Pub - $ 1518 Central Ave. 704.333.9551 Nix – $ 201 N. Tryon St. 704.347.2739 Pike’s Soda Shop – $ 1930 Camden Rd. 704.372.0097 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Providence Café – $ $ 829 Providence R d. 704.376.2008 Providence Road Sundries – $ 1522 Providence Rd. 704.366.4467 Rock Bottom – $ 401 N. Tryon St. 704.334.2739 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Simmons Fourth Ward Restaurant – $ 516 N. Graham St. 704.334.6640 Something Classic Café – $ 715 Providence Rd. 704.347.3666 South 21 – $ 3101 E. Independence Blvd. 704.377.4509 Stool Pigeons – $ 214 N. Church St. 704.358.3788 The Gin Mill South End – $ 1411 S. Tryon St. 704.373.0782 The Graduate – $ 123 W. Trade St. 704.358.3024 The Penguin – $ 1921 Commonwealth Ave. 704.375.6959 The Philosopher’s Stone – $ 1958 E. Seventh St. 704.350.1331 The Pub – $ 710 West Trade St. 704.333.9818 Thomas Street Tavern – $ 1218 Thomas Ave. 704.376.1622 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750 Union Grille – $ 222 E 3rd St. – Hilton Towers 704.331.4360 Vinnie’s Sardine – $ 1714 South Blvd. 704-332-0006 Wild Wings - $ 210 E. Trade St. 704.716.9464 Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720

AMERICAN MODERN 131 Main – $$ 1315 East Blvd. 300 East – $$ 300 East Blvd.

704.343.0131 704.332.6507

Bentley’s on 27 – $$$ 201 S. College St. Fl. 27 704.343.9201 (Charlotte Plaza Building) BLT Steak – $$$ 201 E. Trade St. 704.547.2244 Bonterra Restaurant – $$$ 1829 Cleveland Ave. 704.333.9463 Carpe Diem – $$$ 1535 Elizabeth Ave. 704.377.7976 Coastal Kitchen & Bar – $$$ 222 E. 3rd St. 704.331.4360 Custom Shop – $$$ 1601 Elizabeth Ave. 704.333.3396 Fig Tree – $$$ 1601 E. Seventh St. 704.332.3322 Lulu – $$ 1911 Central Ave. 704.376.2242 McNinch House – $$$ 511 N. Church St. 704.332.6159 Mimosa Grill – $$ 301 S. Tryon St. 704.343.0700 Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Pewter Rose Bistro – $$ 1820 South Blvd. 704.332.8149 Ratcliffe on the Green – $$ 435 S. Tryon St. 704.358.9898 Zink – $$ 201 N. Tryon St. 704.444.9001

ASIAN 88 China Bistro – $ 1620 E. 4th St. 704.335.0288 Basil Thai – $ 210 N. Church St. 704.332.7212 China King – $ 128 Brevard Ct. 704.334-7770 China Queen Buffet – $ 127 N. Tryon St. Ste 3 704.377.1928 China Saute – $ 2214 Park Rd 704.333.1116 Creation – $ 1221-A The Plaza 704.372.2561 Cuisine Malaya – $ 1411 Elizabeth Ave. 704.372.0766 Dim Sum – $ 2920 Central Ave. 704.569.1128 Eggroll King – $ 8907 Steelechase Dr. 704.372.6401 Emperor Chinese – $ 337 S. Kings Dr. 704.333.2688 Fortune Cookie – $ 208 East Independence Blvd. 704.377.1388 Fujiyama – $ 320 S. Tryon St. 704.334.5158 Fuse Box – $ 227 W. Trade St. 704.376.8885 Ginbu 401 – $ 401 Providence Rd. 704.372.2288 Great Wok – $ 718 W Trade St. Ste M 704.333.0080 Hong Kong – $ 1713 Central Ave. 704.376.6818 Indochine Asian Tapas Lounge - $ 210 E. Trade St. 704.688.0078 Koko – $ 6609 Elfreda Rd. 704.338.6869 Monsoon Thai Cuisine – $ 2801 South Blvd. 704.523.6778 Orient Express – $ 3200 N Graham St. 704.332.6255 Pho An Hoa – $ 4832 Central Ave. 704.537.2595 Pho Hoa – $ 3000 Central Ave. 704.536.7110 SOHO Bistro – $ 214 N Tryon St. 704.333.5189 Thai Taste – $ 324 East Blvd. 704.332.0001 Taipei Express – $ 731 Providence Rd. 704.334.2288 Tin Tin Box & Noodles – $ 101 N. Tryon St. 704.377.3223

Zen Asian Fusion – $ 1716 Kenilworth Ave.

704.358.9688

BAKERY Cloud 9 Confections – $ 201 S. College St. Suite 270 Great Harvest Bread – $ 901 S. Kings Dr. Amelie’s Bakery – $ 2424 N. Davidson St. Nova’s Bakery – $ 1511 Central Ave. Panera Bread – $ 601 Providence Rd.

704.334.7554 704.333.0431 704.376-1781 704.333.5566 704.374.0581

BARBEQUE Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Jolina Tex Mex & BBQ – $ 500 S. College St. 704.375.0994 Mac’s Speed Shop – $ 2511 South Blvd. 704.522.6227 Rib Palace – $ 1300 Central Ave. 704.333.8841

BREAKFAST Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855 Einstein Brothers – $ 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 IHOP – $ 2715 E. Independence Blvd. 704.334.9502 Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Owen’s Bagel & Deli – $ 2041 South Blvd. 704.333.5385 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750

BRITISH Big Ben’s Pub – $ 801 Providence R d.

704.334.6338

CAJUN & CREOLE Boudreaux’s Louisiana Kitchen – $ 501 E. 36th St. 704.331.9898 Cajun Queen – $$ 1800 E 7th St. 704.377.9017

C A R I B B E A N Anntony’s Caribbean Cafe – $ 2001 E. 7th St. 704.342.0749 Austin’s Caribbean Cuisine – $ 345 S. Kings Dr. 704.331.8778

CHINESE 88 China Bistro – $ 1620 E. 4th St. 704.335.0288 Vanloi Chinese Barbecue – $ 3101 Central Ave. 704.566.8808 Wok Express – $ 601 S. Kings Dr. 704.375.1122

COFFEE SHOPS Caribou Coffee – $ 100 N. Tryon St. 704.372.5507 Dilworth Coffee – $ 1235 East Blvd # B, 704.358.8003 330 S Tryon St, 704.334.4575 Dilworth Playhouse Cafe – $ 1427 South Blvd. 704.632.0336

Einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 Java Passage – $ 101 W. Worthington 704.277.6558 Jump N Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217 La Tea Da’s – $ 1942 E. 7th St. 704.372.9599 Nova’s Bakery – $ 1511 Central Ave. 704.333.5566 PJ’s Coffee & Lounge - $ 210 E. Trade St. (Epicentre) 704.688.0366 Port City Java – $ 214 N. Tryon St. (Hearst) 704.335.3335 SK Netcafe – $ 1425 Elizabeth Ave. 704.334.1523 Starbucks – $ 545 Providence Rd. 704.372.1591 Starbucks – $ 101 S. Tryon St. 704.374.9519 Tic Toc Coffee shop – $ 512 N. Tryon St. 704.375.5750

DELI Adams 7th Street Market – $ 401 Hawthorne Ln. 704.334.0001 Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Blynk – $ 200 S. Tryon 704.522.3750 Common Market – $ 2007 Commonwealth Ave. 704.334-6209 Dikadee’s Deli – $ 1419 East Blvd. 704.333.3354 Dogwood Cafe – $ 138 Brevard Court 704.376.8353 Fresco Cafe & Deli – $ 3642 Moultrie St. 704.376.5777 Grand Central Deli – $ 101 N. Tryon St. 704.348.7032 Great Harvest Bread Co. – $ 901 S. Kings Dr. 704.333.0431 Groucho’s Deli – $ 201 N. Tryon St. 704.342.0030 Halfpenny’s – $ 30 Two First Union Ctr. 704.342.9697 Jason’s Deli – $ 210 E. Trade (Epicentre) 704.688.1004 Jersey Mike’s Subs – $ 128 S. Tryon St. 704.343.0006 Jersey Mikes Subs – $ 2001 E. 7th St. 704.375.1985 Jump N Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217 Laurel Market South – $ 1515 South Blvd. 704.334.2185 Leo’s Delicatessen – $ 1421 Elizabeth Ave. 704.375.2400 Li’l Dino – $ 401 S. Tryon St. 704.342.0560 Matt’s Chicago Dog – $ 425 S. Tryon St. 704.333.3650 Owen’s Bagel & Deli – $ 2041 South Blvd. 704.333.5385 Philadelphia Deli – $ 1025 S. Kings Dr. 704.333.4489 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Rainbow Café – $ 400 South Tryon 704.332.8918 Reid’s – $ 225 E. 7th St. 704.377.1312 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Salvador Deli – $ N. Davidson St. 704.334.2344 Sammy’s Deli – $ 1113 Pecan Ave. 704.376.1956

Dining and Nightlife Guide

Crave the Dessert Bar – $ 501 W. 5th St. 704.277.9993 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Dolce Ristorante – $$ 1710 Kenilworth Ave. 704.332.7525 Luce Ristorante – $$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Monticello – $$ 235 N. Tryon St.– Dunhill Hotel 704.342.1193

Open Kitchen – $ 1318 W. Morehead St. 704.375.7449 Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622 Portofino’s Italian – $$ 3124 Eastway Dr. 704.568.7933 Primo Ristorante – $$ 116 Middleton Dr. 704.334.3346 Cafe Siena – $$ 230 N. College St. 704.602.2750 Salute Ristorante – $$ 613 Providence Rd 704.342.9767 Terra – $$ 545-B Providence Rd. 704.332.1886 Villa Francesca 321 Caldwell St. 704.333.7447 Volare – $$ 1523 Elizabeth Ave. 704.370.0208 Zio Authentic Italian – $$ 116 Middleton Dr. 704.344.0100

ECLECTIC

L AT I N

The Melting Pot – $$$ 901 S. Kings Dr. Stuite 140-B 704.334.4400 Therapy Cafe – $ 401 N. Tryon St. 704.333.1353 The Fig Tree – $$ 1601 E. 7th St. 704.332.3322

Cuban Pete’s – $ 1308 The Plaza

Sandwich Club – $ 525 N. Tryon St. Sandwich Club – $ 435 S. Tryon St. Substation II - $ 1601 South Blvd 1941 E. 7th St.

704.334.0133 704.344.1975 704-332-3100 704-358-8100

DESSERT

FRENCH Terra – $$ 545-B Providence Rd.

704.332.1886

GREEK Greek Isles – $$ 200 E. Bland St. Little Village Grill – $ 710-G W. Trade St. Showmars – $ 214 N. Tryon St.

M E AT & T H R E E Dish – $ 1220 Thomas Ave. 704.344.0343 Mert’s Heart & Soul – $ 214 N. College St. 704.342.4222 Blue – $$$ 214 N. Tryon St. 704.927.2583 Intermezzo Pizzeria & Café – $ 1427 E. 10th Street 704.347.2626

MEXICAN 704.444.9000 704.347.2184 704.333.5833

INDIAN Copper – $$ 311 East Blvd. Maharani – $ 901 S. Kings Dr.

704.910.5233

704.333.0063 704.370.2824

I TA L I A N Carrabba’s Italian Grill – $$ 1520 South Blvd. 704.377.2458 Coco Osteria – $$ 214 N. Tryon St.–Hearst Plaza 704.344.8878 Dolce Ristorante – $$ 1710 Kenilworth Ave. 704.332.7525 Fig Tree – $$$ 1601 E. 7th St. 704.332.3322 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Intermezzo Pizzeria & Café – $ 1427 E. 10th St. 704.347.2626 Luce Ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Mama Ricotta’s – $$ 601 S. Kings Dr. 704.343.0148

Cabo Fish Taco – $ 3201 N. Davidson St. Johnny Burrito – $ 301 S. Tryon St. La Paz – $$ 1910 South Blvd. Phat Burrito – $ 1537 Camden Rd. Salsarita’s – $ 101 S. Tryon St.

704.332.8868 704.371.4448 704.372.4168 704.332.7428 704.342.0950

MIDDLE EASTERN Kabob Grill – $ 1235-B East Blvd. Metropolitan – $ 138 Brevard Ct.

704.371.8984 704.333.5175

OUTDOOR DINING Big Ben’s Pub – $$ 801 Providence Rd. Cans Bar – $ 500 W. 5th St. East Boulevard Grill – $ 1601 East Blvd. Ember Grille – $$$ 601 S. College St. - Westin Hotel Ri-Ra Irish Pub – $ 208 N. Tryon St

704.334.6338 704.940.0200 704.332.2414 704.335.2064 704.333.5554

Sullivan’s – $$$ 1928 South Blvd. The Corner Pub – $ 335 N. Graham St.

704.335.8228 704.376.2720

PIZZA Brixx – $ 225 East 6th St. 704.347.2749 Donato’s Pizza - $ 718-A West Trade St 704.714.4743 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Hawthorne’s NY 1701 E. 7th St. 704.358.9339 Latta Pizza – $ 320 S. Tryon St. 704.333.4015 Papa John’s Pizza – $ 1620 E. 4th St. 704.375.7272 Picasso’s – $ 214 N. Church St. 704.331.0133 Pie Town – $$ 710 W. Trade St. 704.379.7555 Pizza Hut – $ 901 S. Kings Dr. 704.377.7006 Rudino’s Pizza & Grinders – $ 2000 South Blvd. - Atherton Mill 704.333.3124 UNO Chicago Grill – $ 401 S. Tryon St. 704.373.0085 Villa Francesca 321 Caldwell St. 704.333.7447 Zio Authentic Italian – $ 116 Middleton Dr. 704.344.0100

Quiznos Sub – $ 127 N. Tryon St. 704.374.9921 Quizno’s – $ 320 S. Tryon St. – Latta Arcade 704.372.8922 Roly Poly Sandwiches – $ 317 S. Church St. 704.332.6375 Sbarro – $ 101 S. Tryon St. 704.332.5005 Simply Subs – $ 212 S. Tryon St. 704.333.0503 Smoothie King – $ Epicentre - 210 Trade St. 704.979.6911 Smoothie King – $ One Wachovia Center 704.374.0200 Spoons – $ 415 Hawthorne Ln. 704.376.0874 Woody’s Chicago Style – $ 320 S. Tryon St. - Latta Arcade 704.334.0010 Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720

S E A F O O D Aquavina – $$$ 435 S. Tryon St. 704.377.9911 Cabo Fish Taco – $ 3201 N. Davidson St. 704.332.8868 Capital Grille – $$$ 201 N. Tryon St. 704.348.1400 Fig Tree –$$$ 1601 E. Seventh St. 704.332.3322 LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 McCormick & Schmick’s – $$$ 200 South Tryon St. 704.377.0201 Outback Steakhouse – $$ 1412 East Blvd. 704.333.0505

QUICK BITES

SOUTHERN & SOUL

Bojangles’ – $ 310 E Trade St. 704.335.1804 Boston Market – $ 829 Providence Rd. 704.344.0016 Burger King – $ 310 E. Trade St. 704.334.3312 Chick-fil-A – $ 101 S. Tryon St. 704.344.0222 Chicks Restaurant – $ 320 S. Tryon St. – Latta Arcade 704.358.8212 Church’s – $ 1735 W. Trade St. 704.332.2438 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Green’s Lunch – $ 309 W. 4th St. 704.332.1786 Mr. K’s – $ 2107 South Blvd. 704.375.4318 Papa John’s Pizza – $ 1620 E. 4th St 704.375.7272 Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622 Pita Pit – $ 214 N. Tryon St. 704.333.5856

Lupie’s Cafe – $ 2718 Monroe Rd. 704.374.1232 Mert’s Heart and Soul – $ 214 N. College St 704.342.4222 Price’s Chicken Coop – $ 1614 Camden Rd. 704.333.9866 Savannah Red – $$ 100 W. Trade St. 704.333.9000 Marriott City Center

S P A N I S H Sole Spanish Grille – $$$ 1608 East blvd.. 704.343.9890

S T E A K H O U S E Beef & Bottle – $$$ 4538 South Blvd. 704.523.9977 Capital Grille – $$$ 201 N. Tryon St. 704.348.1400 Chima – $$$ 139 S. Tryon St. 980.225.5000 Flemings - $$$ 210 E. Trade St. 704.333.4266 LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 Longhorn Steakhouse – $$ 700 E. Morehead St. 704.332.2300

Dining and Nightlife Guide Morton’s – $$$ 227 W.Trade St.- Carillon bldg. 704.333.2602 Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602 Ruth’s Chris – $$$ 222 S. Tryon St. 704.338.9444 Sullivan’s – $$$ 1928 South Blvd. 704.335.8228

S U S H I Enso – $$ 210 E. Trade St. Fujo Uptown Bistro – $$ 301 S. College St KO Sushi – $$ 230 S. Tryon St. Nikko – $$ 1300-F South Blvd. Pisces – $$ 1100 E. Metropolitan Ave. Room 112 – $$ 112 S. Tryon St. Ru-San’s Sushi – $$ 2440 Park Rd.

704.716.3676 704.954.0087 704.372.7757 704.370.0100 704.334.0009 704.335.7112 704.374.0008

T A P A S Arpa Tapas – $$$ 121 W. Trade St. Cosmos Cafe – $$ 300 N. College St.

704.372.7792 704.372.3553

V E G E T A R I A N Blynk – $ 200 S. Tryon 704.522.3750 Dish – $ 1220 Thomas Ave. 704.344.0343 Something Classic Café – $ 715 Providence Rd. 704.347.3666

V I E T N A M E S E Pho An Hoa – $ 4832 Central Ave.

704.537.2595

B A R S Amos SouthEnd – $ 1423 S. Tryon St. 704.377.6874 Apostrophe Lounge – $$ 1400 S. Tryon St. 704.371.7079 BAR Charlotte – $ 300 N. College St. 704.342.2557 Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338 Buckhead Saloon – $ 201 E. 5th St. 704.370.0687 Cans Bar – $ 500 W. 5th St. 704.940.0200 Cedar Street Tavern – $ 120 N. Cedar St. 704.333.3448 Connolly’s on 5th – $ 115 E. 5th St. 704.358.9070 Cosmos – $$ 300 N. College St. 704.375.8765 Coyote Ugly – $ 521 N. College St. 704.347.6869 Crave the Dessert Bar – $ 501 W. 5th St. 704.277.9993 Dilworth Bar & Grille 911 E. Morehead St. 704.377.3808

Dilworth Billiards 300 E. Tremont Ave. 704.333.3021 Dixie’s Tavern 301 E. 7th St. 704.374.1700 DoubleDoor Inn 218 E. Independence Blvd. 704.376.1446 Ed’s Tavern 2200 Park Rd. 704.335.0033 Evening Muse 3227 N. Davidson St. 704.376.3737 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 Hartigans Pub – $ 601 S. Ceder St. 704.347.1841 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Howl at the Moon – $ 210 E. Trade St. 704.936.4695 Jillian’s SouthEnd – $ 300 E. Bland Street 704.376.4386 Loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898 Madison’s – $$ 115 Fifth St. 704.299.0580 Morehead Tavern – $ 300 East Morehead St. 704.334.2655 Mortimers -$ 210 E. Trade St. 704.334.2655 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Picasso’s – $ 214 N. Church St. 704.331.0133 Pravda – $$ 300 N. College St. 704.375.8765 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Stool Pigeons – $ 214 N. Church St. 704.358.3788 Suite – $ 210 E. Trade St. 704.999.7934 The Attic – $ 200 N. Tryon St. 704.358.4244 The Corner Pub – $ 335 N. Graham St. 704.376.2720 The Forum – $$ 704.375.8765 300 N. College St. The Gin Mill – $ 1411 S. Tryon St. 704.373.0782 The Penguin – $ 1921 Commonwealth Ave. 704.375.6959 The Pub – $ 710 West Trade St. 704.333.9818 Thomas Street Tavern – $ 1218 Thomas St. 704.376.1622 Tilt – $$ 127 W. Trade St. 704.347.4870 Town Tavern – $ 200 N. Tryon Tremont Music Hall – $ 400 W Tremont Ave. 704.343.9494 Tutto Mondo – $ 1820 South Blvd. 704.332.8149 Tyber Creek Pub – $ 1933 South Blvd. 704.343.2727 Vinnie’s Sardine – $ 1714 South Blvd. 704.332.0006 Whiskey River – $ 210 E. Trade St. 704.749.1097 Wild Wings - $ 210 E. Trade St. 704.716.9464

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