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Presented By: By: SHERYL SHERYL HALLOW HALLOW && The The Skyline Skyline Charlotte Charlotte Team Team Presented uptown 704.909.8066 | | more@mercurynoda.com more@mercurynoda.com | | 704.909.8066 2
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hELEN aDAMS rEALTY Responsiveness. Consistency.
Accountability. Reliability. We Provide the Highest UPTOWN
701 NORTH CHURCH From $500’s New brick townhomes in 4th Ward w/ private elevators & rooftop terraces.
DILWORTH
ROYAL COURT From $200’s New condos with all the upgrades in a prime location, blocks to Uptown.
LAUREL RIDGE From $200’s All brick townhomes in exceptional location. 7 floor plans with garages.
DILWORTH WALK From 200’s 1 & 2 bedroom flats next to East Blvd. w/ 10 & 9 ft. ceilings, exceptional detail.
Virtual Tour
2033 Lyndhurst Ave. $718,900 Sharon Blalock / MLS# 768447 MYERS PARK
416 Queens Rd. #21 $490,000 Kymberly Belk / MLS# 758779
UPTOWN
230 S. Tryon St. #809 $452,000 Kim Walton / MLS# 739289
5335 Sunbury Ln. $675,000 Anne Brade / MLS# 770990 ARTS DISTRICT
Virtual Tour
3509 Oakwood Ave. $484,500 Caroline Jackson / MLS# 768622
MIDWOOD
1418 Plaza Rd. $370,000 Mya Bailey / MLS# 740649
127 N. Tryon St. #307 $385,000 Teresa Saber / MLS# 754576
VISIT OUR WEBSITE TO SEE ALL OPEN HOUSES
1.866.534.9745 OFFICES IN: July Issue 08.indd 3
ELIZABETH
1901 Peppercorn Ln. $1,145,000 Buck Montague / MLS# 774681
129 Middleton Dr. $820,000 Ann Wood / MLS# 759511 CHANTILLY
UPTOWN
Virtual Tour
729 8th St. $547,500 James Scruggs / MLS# 758092
2416 Laburnum Ave. $535,000 Christina Provett / MLS# 760459 UPTOWN
ARTS DISTRICT
3004 Clemson Ave. $468,900 James Scruggs / MLS# 771391
UPTOWN
Virtual Tour
EASTOVER
MIDWOOD
COTSWOLD
Virtual Tour
MIDWOOD
SKYBRIDGE TERRACE From $100’s PLAZA VU From $190’s Urban condos with skybridge terraces All end-unit condos in the heart of Midwood on The Plaza w/ 10-16 ft. ceilings. & amazing skyline & treetop views.
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371 W. 7th St. $509,000 Chris Herron / MLS# 770316
WESLEY HEIGHTS
BELLE TERRE VILLAGE From $395 MASON OAKS From 500’s 13 townhomes, each with a unique Distinctive & Charming single family homes from $500’s nestled among giant oak trees. and spacious floor plan.
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516 E. Tremont Ave. $724,900 Nikki Peterson / MLS# 778159
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ELIZABETH
Level of Personal Service.
2 0 0 7
300 W. Fifth St. #731 $465,000 David Abernethy / MLS# 742434
UPTOWN
405 W. 7th St. #506 $375,000 Susan Nolton / MLS# 772078
UPTOWN
979 W. Hill St. #301 $320,000 Charlie Adams / MLS# 768058
& SEARCH OVER 35,000 HOME LISTINGS!
helenadamsrealty.com 3 uptown www.uptownclt.com
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O N LY 6 R E M A I N I N G U N I T S
RUSTY GIBBS 704.345.8209 rusty@cobaltdbs.com Office 704.334.0772 1430 S Mint Street Suite 105A July Issue 08.indd 5
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words: steve somloi
todd baldwin, fiddle player. his rendition of “the devil went down to georgia” brought the house down
Suite and Howl at the Moon have broken the seal on the EpiCentre with recent festivities. Both bars had their opening night parties recently, and if they’re any indicator of what the EpiCentre will have to offer, Charlotte has a lot of fun to look forward to at the corner of Trade and College.
l to r: marti mitchell & ann higgins
l to r: tiffany hutcher, meridith keeling & caycee beam pittsburgh steeler jeff reed & alyce medeiros
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6/27/2008 12:00:50 PM
8-1040
SALES CENTER NOW OPEN. The ultimate choice for luxury living in Uptown Charlotte.
INSPIRATION + VISION =
From the developers of Avenue Condominiums - launching the regeneration of Charlotte’s Third Ward - a stunning 27 story tower complete with first-class amenities, including a fabulous fitness center, stylish clubroom, beautiful outdoor terrace with pool, sun deck and fireplace and so much more. Make the first move. It all starts here.
HOMES FROM THE $180,000’S. MOVE IN EARLY 2009. CONDOMINIUM SALES CENTER 222 SOUTH CHURCH STREET
704.930.2900 catalystcharlotte.com
Specifications, pricing and availability are subject to change without notice. Illustrations are artist’s impression. Photography is representational. E. & O.E. Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF SELLER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE PUBLIC OFFERING STATEMENT REQUIRED BY CODE SECTION 47C-4-103 OF THE NORTH CAROLINA CONDOMINIUM ACT AND THEwww.uptownclt.com PROPERTY REPORT REQUIRED BY FEDERAL LAW. NEED NOT BE BUILT. Sales by Cottingham Chalk. 704-364-1700.
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* North Carolina native Ryan Sumner is Creative Director of Fenix Fotography. Though Sumner’s been shooting in the Queen City professionally for years, he spent nearly a decade as a designer at the Levine Museum until he set up his studio last year in NoDa’s historic Highland Mill. This month, Ryan shared his fabulous shots of Jimmy King and The Penguin, as well as our pics for the “The Seen” and “The Life.”
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COGNITION™ is a Brand Marketing + Design agency located in Plaza Midwood that blends strategic insight and creative aptitude. Instead of using Jedi mind tricks, they apply the disciplines of branding and design to help clients influence customer perception and maximize marketing ROI. They love what they do and we love their design for this month’s cover. Want to expand the power of your marketing? Check them out at www.4cognition.com
www.uptownclt.com
Ceily Hamilton has been editing Uptown since 2005. She believes everybody makes mistakes.
name: Little Shiva species: mutant here for: the smell of ink on paper interests: juxtaposition, transformation, mystery, clarity, the process of becoming, images and design contributions to this issue: table of contents website: littleshiva.com
All the things Zoë Balsamo is, organized, fashionable and on time, are all the things our editor is not. That’s why as the Director of Sales she has made such a positive impact in such a short period of time. Zoë has made Plaza Midwood her home and her new husband Sal has made an honest woman out of her. If you’re lucky enough to get a call or visit from Zoë, make sure you make the meeting--you’ll be glad you did.
Sheri Joseph is a true Uptown mama. If she isn’t chasing after her two young sons, Sheri is writing for our blog, working on her first book, volunteering, or hanging out with her husband, MJ. She is originally from Texas and knows the best Texas ribs and margaritas in town can be found at her house. When she’s not scouring the city for her next article she can be found at home eating bon-bons with her children locked in a closet.
T HE B EACH AT Y OUR D OORST EP Discover the exceptional lifestyle Charleston’s unique sea islands have to offer. Whether you want to live on the oceanfront, on a golf course, with deep water, marsh, or other water views, St. Johns Properties will help you nd your dream home.
Seabrook Island, South Carolina Offered at $597,500
Celina Marann Mincey is an emerging artist in many forms. She is the editor of Central Speak, a community magazine. As a singer/songwriter, she is beginning to perform locally while completing an album in the studio. Capturing people with a lens as well as words, Celina is a freelance photographer and dabbles in oil painting. This month Celina split an order of fried pickles at The Penguin with co-owner Jimmy King.
Jim McGuire has been doing commercial and fashion photography as well as video since 1986. Clients include fashion designer Otilio Salazar, GQ and Modern Bride. His work has been printed in Japan, Italy, Venezuela, Turkey and Holland. Jim has lived in Plaza Midwood since 1985 and is known for throwing outrageous parties. To top it all off, he’s a father, too! See Jim’s photography in this month’s fashion layout and at jimmcguire.com.
Writer and Editor David A. Moore has more than 15 years of journalism experience. In addition to his work with “Elmwood Park” for Uptown Magazine, Moore has written for Atlanta Magazine and Creative Loafing, to name a few. He’s interviewed such personalities as John Travolta and Melissa Etheridge, among many others. In years past, he’s worked as an editor for such publications as Jezebel, Q-Notes and Southern Voice.
Johns Island, South Carolina Offered at $339,000
To learn about all our homes, homesites, and villas, please visit www.saintjohnsproperties.com
1884 SEABROOK ISLAND PARKWAY, SEABROOK ISLAND, SC 843.768.9111 WWW.SAINTJOHNSPROPERTIES.COM 800.763.7653
WADMALAW
JAMES ISLAND
SEABROOK
JOHNS ISLAND
Prices and availability are subject to change.
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* Belinda SmithSullivan, a native of Chicago currently living in South Carolina, is a culinary student at Johnson & Wales. Her love of cooking provoked her to give up her corporate career to pursue a lifelong dream. When not attending class, she is busy working on her first cookbook. A commerciallyrated pilot and flight instructor, she enjoys exploring the “off the beaten-path” culinary world. She has traveled extensively and has lived in France, Kenya and South Africa. 16
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Kelly Gray, Charlotte-based travel and culinary journalist, has authored hundreds of articles on food, travel, and lifestyle for publications including travel site Johnny Jet, the Los Angeles Times, CEO Traveler, The Pilot, and Deep Magazine. Though Kelly believes travel is one of the four basic food groups, she loves returning to her Plaza Midwood home to share stories of the road.This month she shares her love affair with Montana.
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Kate and Julie Trimakas have never written a word or taken one picture, but have been the two most important contributors to the success of this magazine. Kate, for making sure that when the nos are outnumbering the yeses 100 to 1 and Daddy’s shoulders are barely above the dirt, a quick kiss and a hug brush all the worry away. And Julie for never, not once, questioning the sanity of putting this publication together and giving her husband 100% support from issue 1 through issue 36.
Chris Wooten is a designer, artist, builder of tree houses, father, and avid traveler who is known for a neurotically meticulous attention to detail. Since the 1990s, Chris has been designing print and interactive solutions with zeal! Modry Design Studio was born after he hooked up with his partner in 2003. For now the company is firmly rooted in NoDa. If you want to talk design, stop by their studio. ModryDesignStudio. com
Charlotte native Matt Kokenes is no stranger to the media sales business in the Queen City. As the newest member of the team at Uptown Magazine, Matt’s focus is on ensuring that our advertisers achieve outstanding results. Matt’s an avid gardener on weekends; some say he has a serious green thumb. While his skills in the garden are remarkable, though , it’s helping grow businesses that he really enjoys.
URBAN LIVING NEWSLETTER urban realty BROUGHT TO YOU BY:
CONTACT SCOTT LINDSLEY FOR ANY REAL ESTATE QUESTIONS ScottLindsley@UrbanRealtyNC.com // 704.906.1645
U
CONGRATS UPTOWN MAGAZINE ptown living in Central Charlotte has changed greatly in the past 3 years – the 3 years since the birth of UPTOWN MAGAZINE! I’d like to take this opportunity to say CONGRATS to Todd for all of his hard work and the success that has followed. I’ve been delighted to have had the chance to be a part of it and to take my enthusiasm for living in uptown Charlotte and for my love of this city itself and pass it on.
SCOTT LINDSLEY
ScottLindsley@UrbanRealtyNC.com // 704.906.1645 DEAR TODD: Thanks so much and I look forward to many more years of being a part of this great magazine! WORKING IN CENTER CITY “Charlotte Slow” Things have finally started picking back up after a number of months of slow going as a result of the national banking, mortgage, and real estate
problems. We’ve gotten an influx of new listings and new buyers – things were never too slow, but they were what I like to call “Charlotte slow”. We were so used to an incredible market with rapid sales and appreciation, that a moderate and normal pace seems like crawling along. Many cities across the US would love to have the market we have right now. My team of three now has listings ranging from $41,000 to $1,399,000 and everything in between. We’ve been moving these listings at a great pace – if you’d like to get your property sold, give me a call, we are happy to work with anyone and any type of property. We often are able to match our buyers and sellers before listing a property. For buyers you don’t have to pay our commission – the seller of the property does that – and in many cases we’ll even chip in for your closing costs – just ask! On the next page you’ll find a handful of our current listings. You’ll see a fabulous uptown Penthouse, a custom new construction home in SouthEnd just 2 short blocks from the light-rail stop at East / West Boulevard, an apartment building in Dilworth built in 1925 and converted to condos, an amazing renovated home in Dilworth’s historic district, and an uptown townhouse in 4th Ward across from the park and includes a community pool.
YES ITS REALLY FOR SALE!
For those of you that aren’t familiar with this home, its time to get familiar with it. Greene Residence For the rest of you guess what – Urban Realty has just listed it for sale! I’ve seen mention of this home online in blogs and everyone I know that if familiar with Dilworth and McDonald Avenue says this is their favorite of the new homes that have sprung up in the last few years. Liquid Design has created quite a presence in Charlotte for all types of properties and they’ve outdone themselves with this one. It blends craftsman and modern design (yea, really, it does work) with cedar siding mixed with solid concrete walls, curved metal roof, and ample front porch and double decks on the rear with seasonal skyline views. The Greene Residence has 3000 well laid out square feet for $950,000, 4 or 5 bedrooms, 3 baths, arched ceilings in 2nd floor rooms, heated bath floors, and many other surprises. With the great finishes and high quality, it isn’t a surprise to find out this was the builders own home. Give me a call if you’d like to the lucky new owners of this fantastic home.
It is still a great time to buy in Charlotte. Our last few newsletters that talked about pricing in center city got quite a response, it seems a lot of you thought living in uptown was far more expensive that it really is. Many of these (even in the lower brackets) are 2 bedroom units. Below are the listings, as of this writing, inside the loop: Under $200,000 $200,000 - $250,000 $250,000 - $300,000 $300,000 - $400,000 $400,000 - $500,000 $500,000 - $750,000 $750,000 - $1,000,000 $1,000,000 + 18
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INVESTORS CORNER
BY SHAWN ISENHOUR // 704.492.4704
www.uptownclt.com
special promotional section
FEATURED PROPERTIES FROM URBAN REALTY PREMIER PROPERTIES 704.906.1645
urban realty
230 S. TRYON STREET
1900 SF, 2 beds, 2 baths - Amazing custom penthouse! Great features include: dual fireplaces with heavy mantles * two private terraces, one is 250 SF * barrel vault ceiling and marble floored foyer * floor to ceiling glass in the living and dining rooms * custom wood panels in the den, hallway, and foyer * wet bar * $1,150,000
409 W. KINGSTON AVENUE
KIRKWOOD COMMONS
Fantastic custom new home in easy walking distance to light rail or less than a mile walk to the middle of uptown. 3150 SF, 2.5 stories, or 4 bedrooms, 2.5 custom tile baths, first floor office with paneled walls and built-in bookshelves, beautiful arched entrances to dining room, stack-stone fireplace with custom shelving in the living room. Great home at $569,000
Live in Dilworth starting at $129,000. 1 and 2 bedroom units – all under $200,000. Beautiful hardwood floors, new tile bathrooms, new or updated kitchens, high ceilings, each unit has a private terrace, plenty of parking. You can’t beat this price to live in one of Charlotte’s most beautiful in-town neighborhoods.
1640 DILWORTH ROAD EAST
425 W. 8TH STREET
4500 SF, 2.5 stories, 5 bedrooms, 3.5 baths, completely custom home. Amazing paneled library or office with built-in bookshelves and glass French doors, huge master suite with enormous “to die for” closet, wet bar in the living room, fireplaces in the living and dining rooms, lots of outdoor entertaining space in great/new landscaping. $1,399,000
Great price at $249,900 for 1050 SF and 2 bedrooms. Complex has a pool and is across from 4th Ward www.uptownclt.com uptown Park – unbeatable location – walk to everything. Updated top-to-bottom including electric,19plumbing, kitchen, baths, flooring. This is a ground floor unit with a large private patio.
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..about photography, graphic design, writing, or fashion. Me. In fact, if you were to grade my feelings towards grammar they would tend towards a passionate dislike of the subject (and not that it really matters, but my penmanship is horrific, approaching the level of an 8-year-old). I did not own a camera, point-and-shoot or otherwise, had no previous experience with any sort of page-layout software. I had worked for years at one of the largest, most stifling banking organizations in town. I did not talk to any experts in magazine publishing. Hell, I didn’t know any. In fact, I really didn’t talk to too many people about the idea at all, simply because I didn’t want anyone to dissuade me from putting something together. What I did have was a little bit of money from selling an online cell phone business, some unemployment checks coming in from Uncle Sam, a couple of credit cards in good standing and, most importantly, a wife who married a banker and ended up with a magazine publisher, but loved me anyway. All of those things were very important, but in retrospect the most important was a pure and uncompromising hatred for my life in corporate America. I disliked everything: the phones, the clothes, the carpet on the cubes, the tiles on the ceiling. Even today I have a phobia of conference room tables, and an intense sleepiness comes over me when I walk past one. I had to get out, I had to make “it” work and the best idea I had for my “it” was starting a magazine. That first year was impossible. Impossible in that it had little to no chance of working, highly likely that I could have fallen directly on my oversized forehead. Looking back, I can’t believe it did work, still can’t believe it did, that some folks actually bought advertising in a magazine that didn’t yet exist from someone who just walked in their front door. That was pretty much it, a trainload of no’s and a sprinkling of yeses to cover some of the costs of the first few issues. That and handing out issues in tents set up at Trade and Tryon with a pallet worth of free ice cream, and personally delivering about 90,000 lbs of magazines in total, and writing and taking pictures, and laying out the magazine, and selling some more and, and, and… Now the startup dust has settled and we’re only getting bigger and better; we have 10-15 fantastic contributors every month, we’re in every room at the Westin, Omni and Blake hotels, in hundreds of relocation kits going out to parts unknown, and paying subscribers all the way out in California. Most importantly, we have fantastic readers such as you who pick up and enjoy the magazine every month, right here in our jewel of a city. Thank you to everyone for making the first 3 years of Uptown Magazine a fantastic roller coaster of heart pumping, top-of-the-lungs screaming highs and want-to-crawl-back-into-bed lows. It’s all been worth every step. 20
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www.uptownclt.com
Editor/Publisher Todd Trimakas Advertising Zoë Balsamo Matt Kokenes 704.340.8130 Contributing Editors Kelly Gray (Travel) Joey Hewell (Fashion) Peter Reinhart (Food) Copy Editor Cecilia Hamilton Contributors Sheri Joseph Celina Mincey David Moore Little Shiva Chris Wooten Belinda Smith-Sullivan COGNITION
~Todd Trimakas Editor Todd@uptownclt.com
Photography Jim McGuire Ryan Sumner Todd Trimakas Distribution Sean Chesney Office 1111 Central Ave., #310 Charlotte, NC 28204 Contact us at info@uptownclt.com Uptown Magazine is a trademark of Uptown Publishing inc., copyright 2008. All rights reserved. Uptown is printed monthly and subscriptions are $25 annually and can be purchased online at uptownclt.com.
BE97J?ED$
This exciting new mixed-use development in the First Ward is bounded by Sixth, McDowell and Seventh streets. The residences are dramatic and open loft-style condos in three distinctive buildings – Quad, Ledge and (coming soon) the 18-unit Row. All within walking (not hiking) distance of the arena, trolley and night clubs. Starting in the low $200,000s
BE97J?ED$
BE97J?ED$
In the center of everything, just two blocks from Trade & Tryon square. These luxury high-rise condos feature floor-to-ceiling windows and upscale amenities, including a seventh-floor pool terrace, an exercise center – and Pierre Bader’s PRESS wine bar and restaurant (note to busy self: in-the-building delivery is available, too). Starting in the high $200,000s - $600,000+
Tucked into the historic neighborhood of Dilworth, TreHouse condos combine the peaceful ambiance of an established residential area with open living spaces and cutting-edge features – all located just a Blackberry’s throw from uptown’s energy and entertainment. It’s what we cleverly like to call the best of both lifestyles. Starting in the mid $100,000s
NO ONE BRINGS YOU THE CITY LIKE CENTRO. www.uptownclt.com 21 uptown 704.332.4008. centrocityworks.com
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drinks the life Dudes, bored with beer? Friends yawn when coming to your BBQ? Think wine is for wankers? Maybe it’s time you shake things up a bit with a couple of new cocktails. Your macho friends might balk, but they’ll stop making fun of you when they see the ladies swoon. No need to thank me later… We checked in with two of CLT’s hottest bar queens to find out what’s in the mix. Casey Gogolin, catering manager of Aquavina, and Jen Williamson, official Red Bull Bulltender and award-winning bartender at Cans belly up... The Pom Pom @ Aquavina SJ: Why should we mix the Pom Pom this summer? CG: It’s a really fresh drink, served very cold, and as long as you have the right ingredients, it will turn out well every time. SJ: What’s the recipe? CG: 2 parts PAMA pomegranate liqueur 1 part vodka Splash of Triple Sec Ice Lemon twist Pour first 3 ingredients in a shaker with ice. Shake. Strain ice. Pour mixture in chilled glass. Rub Lemon peel twist around rim and drop in drink. Enjoy. SJ: Is the PAMA important? CG: Yes! You can’t substitute this liqueur for something cheaper. This is made with real pomegranate juice--it even has the seeds at the bottom of the bottle. It gives the drink authentic flavor and [is] worth the extra money. SJ: (Sipping delicious drink.) You’re right. It tastes like pomegranate, not pomegranate flavoring. Is it essential to have a shaker? CG: Yes, go ahead and get a shaker if you don’t have one. It’s good to have one in a well-stocked bar.
words: sheri joseph
SJ: You said it was important to have the PAMA liqueur, but does it matter what kind of vodka you use for mixed drinks? CG: Vodka, if mixed, doesn’t need to be a premium brand, but keep the good stuff on hand if you’re making a vodka drink like vodka tonic or soda. Want someone else to mix this drink for you? The wine room at Aquavina is open evenings from 4-10 pm Monday-Saturday. Vodka Fresco @ Cans SJ: Why mix the Fresco this summer? JW: It’s light, cold and different from anything else. It would be great made up in a batch. This can be made with gin, too. SJ: What’s the recipe? JW: Equal parts simple syrup (sugar water) and lime juice (about 2 tablespoons each) 2-3 slices of cucumber 1-1 ½ shots of good vodka ¼ cup sprite or club soda (depending on your taste) Lime wedge Ice Put first 4 ingredients in the bottom of the glass (so you can see how much the portion is). Put shaker bottom over glass and sort of toss back and forth to mix thoroughly. Squeeze lime wedge into drink. Jen’s Summer Peach 1 shot simple syrup ¼ cup diced peach 1-1/2 shots rum (I like Tommy Bahama White Sand. It’s high quality rum.) ¼ cup Welch’s Tropical Passion 100% fruit juice ¼ cup club soda Put all ingredients in the bottom of a glass. Top with ice. Cover glass with bottom of shaker and toss back and forth to mix. Enjoy! SJ: What do you say to people who are having a party but are intimidated by mixing cocktails for each of their guests? JW: I tell them to try some cocktails like these. Mix them beforehand and serve them from a pitcher. Set up a basic bar with good vodka like Ketel One, Grey Goose or Level and mixers like tonic, soda or even a cranberry juice if you don’t want to mix drinks. But try these. People are always surprised at the way a festive drink can liven up a party, but it really can! I see it all the time. U You can reach Sheri at: sheri.uptown@yahoo.com
URBAN LIVING NEWSLETTER urban realty BROUGHT TO YOU BY:
Contact Scott Lindsley for any real estate questions ScottLindsley@UrbanRealtyNC.com // 704.906.1645
The Frederick: The Original 1920’s Luxury Apartments in Uptown
OWN A PIECE OF CHARLOTTE’S HISTORY! With few examples of the original uptown boom left in Charlotte, those that survive offer a fantastic opportunity to own a piece of history with all the modern updates you’d expect.
T
he growth of residential properties in center city is a relatively new phenomenon compared to the last few decades, but it wasn’t such an odd thing if you drop back to the 1920’s. The roaring 20’s brought growth and change all over the US and Charlotte was not left out. People had been living downtown before that era, but mostly in single family homes or above business buildings. With the growth of the city and a wave of new residents and
Scott Lindsley
ScottLindsley@UrbanRealtyNC.com // 704.906.1645 new business, a need arose which made multi-family living more typical in Charlotte. A building boom began in the 20’s that would rival the forest of cranes we have today. The numbers for the original building boom are pretty amazing: in 1920 there were 35 apartment buildings listed in Charlotte, in 1925 there were 59, and by 1929 there were 122. Keep in mind that the Charlotte city limits were barely a mile or so from The Square in any direction. The peak year of building was between 1927 and 1929. Thirty five of the new buildings were built during that two year period. Around half of the total number of apartment buildings were located in the core downtown area, although they were also found in all sectors, including Dilworth, Elizabeth and Myers Park. Most of these apartments were 4 unit “quad” buildings, though other larger projects were erected as well. Many of the quads can still be found throughout the city, but few of the other larger buildings remain. One of the more amazing buildings that did survive can be found on Church Street in Fourth Ward. The Frederick is an wonderful example of higher end building of the era. It is located at 515 N. Church Street, and at 3 stories with 36 units was considered a
prices starting at $185,000! mid sized project. It was built by a local distributor of fine building materials and the craftsmanship and finishes of the building give away the original owners occupation. Touches like terra cotta tiles, tiled foyers, and fixtures were all of the finest available. The builder, W. Fred Casey, even lived in the building himself in unit 101 – larger than most with a fantastic ornate fireplace on the main level that is still in great shape today. The Frederick was converted to condos and renovated just a few years ago, and as units become available as renters move out, the owner has been releasing them for sale.
Since the building is a designated historic landmark, property taxes are cut in half A couple have been sold already, and we are excited to announce another 5 have been released. Prices start at $185,000 and move to just under $300,000 with most in the mid-$200’s. Units are 1 and 2 bedroom and 1 or 2 story. The building was meticulously renovated over the past few years – original ornate features have been carefully preserved with modern amenities added. All units have hex-tile bathrooms, hardwood floors, huge windows, modern kitchens and high ceilings. A roof-top deck with fantastic skyline views was added during the renovations and the parking lot and all external doors are security enabled with electric code access and phone access to buzz in visitors. Historic pictures of Charlotte-past adorn the hallway walls and inside the building you’ll feel like you are in old Charlotte yet you have the ability to step out door into the bustle of a modern city. With The Square only 4 blocks away, you can’t beat the location. With only a handful of our original, beautiful, old buildings that have survived, the chance own a part of one of them is limited. Give us a call today if you’d like to take a look at this beautiful historic building – we’d love to give you a tour! www.uptownclt.com
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read the life
words: sheri joseph pictures: fenix fotography
3 is a nice number when you’re talking about field goals, hat tricks, or Dale Earnhardt and gold, silver and bronze medals. As a celebration of Uptown’s 3rd anniversary, The Life is dedicating itself to the number 3. 3 Books You Should Read This Summer
Danielle Steel not cutting it at the pool? There are other books besides the ones available in the checkout line at the Circle K. And don’t tell me you’re gonna reread The Fountainhead again just to sound smart (we all know you didn’t read it the first time). If you haven’t entered a bookstore since you sold your college textbooks back, the friendly and well-read peeps at Park Road Books can help. Sally Brewster, a Charlotte literati and knowledge hound guides the way. SJ: I’m tired of the same old stuff and the Oprah books are too damn depressing. Can you help a gal out? SB: We were all talking earlier about what 3 books people should read this summer and we all said we wish it were Uptown’s tenth anniversary, because there are so many books I could list, but I’ve narrowed it down to three different ones I think the hip and urban city dweller would enjoy. SJ: OK, shoot. SB: Well, number one is David Sedaris’s new book, Engulfed in Flames. It’s hilarious. Easy to pick up and put down. If you haven’t read any of his stuff, he is the king of the pointedly absurd story. He is great for everyone but the faint of heart. You can read his books over and over again. His stories are like the ones told to you by your family every year, but a lot funnier. SJ: Number 2? SB: The Condition by Jennifer Haigh. This is her third novel, just out. Its set in 1976 at a beach house and the family in the story finds out that the youngest daughter has Turner Syndrome, which is where the physical
body never matures. It’s character-driven and a book you can really lose yourself in. You become attached to the characters. This is not fluff, but a serious book you will want to escape to. SJ: And number 3? SB: Soon I Will be Invincible by Austin Grossman. The author is a video game designer and he brings an interesting perspective to writing. It is his first novel. This is about evil genius Dr. Impossible who breaks out of prison and takes on the world’s superheroes like (Femme) Fatale…anyone with a great sense of humor and imagination will love it. I recommend it to older kids and then their parents pick it up and read it, too. SJ: So if I’m on a plane and I want to pretend the person I’m sitting next to doesn’t exist, what would you recommend? SB: Definitely The Condition. You’ll be taken away by the novel’s characters. SJ: What book will make me sound cool and “in the know” at a cocktail party? SB: Soon I Will be Invincible for sure. SJ: And if you want to meet the poolside hottie, but are too shy? SB: Well, of course, Engulfed in Flames. You’ll laugh out loud and the person next to you will want to know what it’s about. SJ: Why should I find my summer reading selections at an indie bookstore? SB: At our store, we have thrived because we offer great customer service. We know our product because we’re voracious readers. We also can get products faster than even Amazon. We’ve been around a long time and even watched customers who were coming in here as little kids grow up and bring in their children. Places like Park Road Books make Charlotte unique. You stay poor, but you always have something good to read! U You can reach Sheri at: sheri.uptown@yahoo.com
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6/27/2008 12:01:49 PM
nancie
Tim Groody is no slouch when it comes to heating up the food scene. Whether he’s in the kitchen at Uptown faves Town or Sonoma, he’s on fire. If you’re big on the pig but haven’t ventured beyond a ham sandwich, Tim’s got a fresh take on this old favorite.
the life
SJ: Most home cooks are familiar with pork, but what mistakes are we making when it comes to cooking it? TG: The biggest mistake people make when cooking pork is they overcook it. Home cooks and even some chefs still have a fear that trichinosis (a disease caused by undercooked pork) is still out there, but the truth is trichinosis is not really prevalent in pork any longer. It typically is in the fat of the meat, and most cuts now are pretty lean and the fat is cooked off, and pigs are in much cleaner environments now. SJ: First off, where is the best tasting pork sold? TG: Go organic. The meat might be a little chewier, but the flavor is so much better than a lot of the pork products found in grocery stores. I try the farmers markets, [and] I really like Grateful Growers. The home cook can go online or get on their mailing list and you can get the cuts you want delivered right to your home. SJ: When I think of the most common cuts of pork people are cooking up, I think of the tenderloin, the pork chop and ribs. Will you go through each one and tell us how we might prepare those for the best results? TG: Pork Chops: Do them on the grill. Marinate it first with herbs and garlic a day ahead-no acids or vinegars (that can make the meat mushy). Make sure your grill is clean and hot. You’ll get those grill marks on there
(the ladies love the grill marks). Keep the bone off the heat and keep the meat with the bone closest to the heat-this prevents uneven cooking. Make sure you grill the fat layer as well to render it up. You’ll do this about 8-10 minutes each side. The pork should be eaten medium--not overdone. Tenderloin: Pan-roast your tenderloin. Pork tenderloin has three sides to it. You’ll start off with a hot pan, cooking all sides about 4-5 minutes each. Baste with butter and savory herbs. If you still think you want it cooked more, you can put it in the oven to finish it off, but just for a bit. Ribs: Place them on a baking sheet and put a dry spice rub with salt and pepper on them. Bake in the oven on a lower heat 275-300F for several hours. When they’re tender, put sauce on them and grill for about 2-3 minutes each side. Mop the sauce on them until it’s thick and crusty on the outside of the rib. SJ: What sides pair well with pork? TG: I think grilling any of your seasonal vegetables is fairly easy and goes well. Try cooking vegetables together that are in season at the same time. They just taste better. Even though we can get out-of-season vegetables year-round now, I think there’s a reason that certain vegetables grow together during certain times of the year. You can find them at the farmers markets. SJ: What would you suggest we drink with pork? TG: Pinot Noir if you like wine. If you prefer beer, go darker. You can even marinate pork in a dark beer for a different twist. U You can reach Sheri at: sheri.uptown@yahoo.com
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~ A love affair
I’m having an affair. It’s been going on for a long time. For years I’ve been cheating on Charlotte. Every time I see the Uptown skyline in the distance, I fantasize about ranches. When walking through Freedom Park, I visualize glaciers. And every time I see one of Charlotte’s 8.2 million BMW 7 series, I crave the feel of a muddy truck beneath my feet. It’s time to confess. I may live in Charlotte, but I am in love with Montana. It began, innocently enough, several years ago when I began my first novel about a
and move to Montana cold turkey. Yes, the first time we met, Montana and me, I was already gone… lost deep within the heart of the Treasure State. I loved Bozeman, Billings, and Terry, Miles City and all the places in between on previous stops in Montana. Each I proclaimed my favorite. Then I found a big little place called Whitefish. At every place in Montana I always say, “Now THIS is my favorite place in Montana; no, THIS is my favorite!” But as Lisa Jones, my guide and expert on all things Montana,
Montana woman who revolutionizes the ranching industry. The book was to be full of cowboys and intrigue, betrayal and love, heroism and sprawling epic tales. I figured I’d write the great American novel, retire to Montana, and live happily ever after. Hey, Nicholas Sparks is worth millions thanks to his runaway hit “The Horse Whisperer,” which he supposedly researched at a dude ranch not terribly far from Billings. Once when working for Bill Smith Ford in Southern Pines, North Carolina, I nearly decided to sell my belongings, buy a truck,
pointed out, such statements are true only until you get to the next destination. The beauty of Montana is system overload; your breath catches and you know what people mean when they say their “cup runneth over.” Everywhere you look, the eye is overwhelmed with animation as only nature can create. Winter covers the mountains in snow, while summer leaves them shrouded in green with only the snowy caps to glisten. Fall bursts through with shocking color. u
words & pictures: kelly gray
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Sure enough, the scenery, general vibe, and people of Whitefish earned my repetitive title as “all-time favorite place” in Montana. By the time I left after too short a visit, I was convinced of one of two things: either the townsfolk were aliens bent on assimilating me into a Whitefish Borg Collective, or the quintessential all-American western town still exists. You know the one I mean. It’s the town you read about in distant stories, stories remembered with longing of an easier time that come to life again in places like Whitefish. u T Take ake your boots off… sweet dreams await at The Duck Inn When you travel as often as I do, you become all too accustomed to sleeping on the floor in airports. But on this trip, I was so excited about going back to Montana that I caught nary a wink on the outbound flights. I arrived under cover of darkness to Kalispell and made the short trek to the Duck Inn in downtown Whitefish, anxious to go to sleep. I love rustic lodging, so easily found in places like Montana, and the Duck didn’t disappoint… it’s cozy, and the colorful owner met me at the door even as the clock called for the midnight hour to come. There are just 15 guest rooms which can easily hold their own alongside many a luxury bed and breakfast. The honeymoon suites are for the seriously romantic; that mirror directly opposite the hot tub is no accident. High thread-count sheets. Massive wooden bed. A gazillion pillows and an elegant coverlet. A
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bottle of wine (and a good bottle to boot) in your room, courtesy of the owners. Massive flat-screen TV positioned above your very own fireplace. The whirlpool tub is more like a wading pool, and the Duck Inn sells Remedies Day Spa products in the lobby (which we’ll talk more about later). When you wake up the next day with a wrinkled face and hair matted to the side of your head because you’ve slept so well, someone will have made batter for waffles in the lobby. Once you’ve pried yourself out of bed, finished your waffles and coffee and gotten a ‘good morning’ from owners Richard and Sandy Zielke, it’s time to hit the road. Daylight is precious here, and there is much to see. u
Go, see, do The midsummer months are hot in Whitefish, but the loveliest of cool breezes is often blowing. A removable sweater or hoodie is imperative, depending on your day. The town is an alluring blend of mountain culture and physical activity. Shopping, cuisine, cycling, bars, and art galleries populate the main and previous page clockwise: avalanche surrounding streets, lake // the author on horseback // the train station in whitefish // a felcreating a bustling locale low train in the glacier national park where everyone really below: entrance to glacier national does know each other’s park names. I began my first
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day at Great Northern Cycles, where we obtained leisure bikes for a ride around town. Whitefish is bike friendly and has blazed a path several miles in length that provides an up-close and personal look at the area. Art lovers abound here, and the galleries are home to works by serious artists of wide ranging disciplines and price points. In the mood for a giant statue of a bear and her cubs? Two Medicine Gallery has one on the market for around $135,000 (a staff member said they were sure that was negotiable). If gliding along the water in a sea kayak is more your speed, Whitefish Sea Kayaking will outfit you to paddle around scenic Whitefish Lake. Practically everyone here is either on the way to do something outside or returning from it. From fly-fishing to kayaking, horseback riding to hiking, it’s all about the outdoors here (and it shows). Montana Coffee Traders has great coffee, but I was most impressed with their cuisine. Foodies know coffee shops aren’t traditionally known for good food (anyone ever had the trademark cardboard and sugar Starbucks meal? Eek!) But Montana Coffee Traders has a gourmet kitchen that serves up fresh sandwiches like goat cheese, roasted red pepper, and spinach on fresh bread with a side of wild grain rice salad. It was D-I-V-I-N-E. Whether you’re above: the author with her new fourlegged friends
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going out on the lake, hiking, or horseback riding, a full belly is a good thing to have in Montana. Many of the activities are physical and require stamina. The better shape you’re in, the better time you’ll have. u
All aboard the train to Glacier National Park There will never be enough time to see everything in Glacier National Park. It’s just too vast. The best thing to do is decide how much time you can spend in Montana and divide that number by three. Spend at least one third of your trip in the park. There are many ways to get there, and many ways to see the park. My favorite is by train, then by car and foot. Train travel has always been a superb way to travel and it’s still utterly fabulous. In fact, if you’re in Montana there’s practically no better way to experience the scenery than by train. Thanks to Amtrak, getting to and from Glacier National Park from Whitefish is easy and inexpensive. You can leave early in the morning, rent a car for the day and return that evening, or take the train and catch a ride back with a friend after a day of hiking. There are many ways to get to Glacier, but train is the most fun. Someone else does the driving, and the observation car provides panoramic views you just can’t capture by car. Well, unless you’re in a convertible. Lisa took me in her father’s “windy car” on the Going to the Sun Road to Glacier, and the views were as amazing. By train or convertible, along the way you’ll see why this national park is
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one of the most photographed, most talked about, and most written about in the country, and, indeed, the world. We hiked to a place called Avalanche Lake. It’s quite a revelation. You’re hiking through the most beautiful wooded areas on earth, wondering if at some point you’ll hike right into another continent, and happen upon a majestic lake, lush new patch of forest, and one of hundreds of waterfalls. After leaving Avalanche Lake, we drove out to Two Medicine where we enjoyed yet another heart-stopping view of a spectacular lake against the backdrop of imperious mountains. It was at Two Medicine that I realized there would never truly be a favorite place in Montana, as they are all equally exceptional, and all my favorite places. If ever there was a sight to see before you die, it’s Glacier National Park. u
Giddy up I have been to ranches, and have always ridden horses. But riding in an English saddle around a ring and riding up mountain trails with Montana scenery in the background is quite different. Horseback riding at Bar W Guest Ranch is, well, something special. Any place that has a pet goat who acts like the family dog gets my vote from the get go. At the Bar W, Carlos the goat is the welcome wagon. After giving Carlos a pat on the head, it’s time to ride one of many horses at the ranch. If you’re lucky and weather cooperates,
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you’ll get to ride up to the lookout and see some incredible views. The ride is relaxing and easy and a lot of fun. Bar W has a lot more than just trail rides and is a full-service guest ranch. Ladies come from far and wide for their “Cowgirl Up” events each summer. Don’t leave without a fabulous Bar W t-shirt and a tour of the ranch from one of the cowboys. u Eat, Drink and Be Merry After a long day riding horses, biking, hiking, sea kayaking—I could go on and on—it’s time for dinner. Attending a wine tasting dinner at The Boat Club is like what you’d find in any major city, but without the pretense. I enjoyed such delights as pepper crusted tuna, braised ribs with huckleberry, and seared bison tenderloin. Paired with appropriate wines from the incomparable Ridge Vineyards (the Zinfandel Paso Robles cannot be beat), the evening was a vintner dinner to remember. The Boat Club is located in the Lodge at Whitefish Lake, another beautiful property which boasts incredible views of Whitefish Lake. You’ve got a few more stops before you leave Whitefish, Montana. No trip to Montana would be complete without a visit to Remedies Day Spa. No ordinary spa, Remedies Day Spa is all about, well, food. Masks, exfoliators and moisturizers, lotions and creams and bath products are all made from some sort of food. When I lived in Manhattan I spent thousands on my skin at Mario Badescu Spa.
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In Montana I spent less than a hundred dollars to achieve the same effect. The Remedies products smell so good, you really could just eat them. Made from scratch from local ingredients by local people, the best thing about the Remedies products is you’ll learn how to use them yourself at home. What could be better after a spa treatment than a meal at the local haute gourmet restaurant? Not much, unless you stop in at The Loft Wine Bar beforehand. I attended a reception for the National Parks Conservation Association at The Loft Wine Bar before enjoying dinner one evening. This was one of highlights of the trip, for it was here we learned of the plight of Glacier National Park and what we can do as a nation to protect it. What we as travelers must constantly convey to lawmakers is that preservation of the beautiful lands of this country IS economic growth. Without the land, the people won’t come to see it. The Crown of the Continent is part of the geo-tourism map guide. Geo-tourism is tourism that sustains or enhances the geographical character of a place. Even as I write this, mining companies are hard at work trying to put a mine near Glacier National Park, which would ruin the river system and make wretched its future and the future of Montana’s entire eco-system. Never before has it been so urgent that travelers support initiatives which preserve and conserve our national parks. Our final stops in Whitefish were culinary -- Tupelo Grille and Rising Sun Bistro. At Tupelo Grille I dined on decadent dishes of fresh fish and super rich crab and crawfish dip – ooh la la, how I miss New Orleans style cooking. At Rising Sun, the appetizers are the star of the show, and the “bistro blue cheese dressing” was one of the best blue cheese dressings I’ve ever tasted. Following dinner in Whitefish, don’t miss the dancing at the Great Northern. All too soon, it was time to leave. Only a few short hours would see me on a plane back to the Queen City, and my Montana would again be far, far away. But a love this deep lasts forever… and when I start missing Montana, I’ll just put on a great Robin Rogers blues song and know it won’t be long before I am back there. U You can reach Kelly at: kellygray@gotgraymatter.com For more info go to: www.uptownclt.com
u
RESOuRCES
duckinn.com visitmt.com (Whitefish Sea Kayaking) thedailyhabit.wordpress.com (Great Northern Cycles) barwguestranch.com lodgeatwhitefishlake.com tupelogrille.com twomedicinegallery.com whitefishwine.com (The Loft) nps.gov (Glacier National Park) npca.org (National Parks Conservation Association) ridgewine.com (Paso Robles Zinfandel) remediesdayspa.com coffeetraders.com
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6/27/2008 12:02:50 PM
words: belinda smith-sullivan
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What do the Eiffel Tower, a musician, and a lobster tank have in common (no, this is not like one of those three-men-walk-into-a-bar jokes, so don’t try to come up with a clever punch line)? They are all sugar sculptures, created by a local chef to highlight the uniqueness of a hot new trend in restaurants. Imagine a bar or bistro dedicated to serving exquisitely prepared desserts that far exceed your y our expectations and imagination. A sort of candy store for adults, a place that takes you back to your childhood. This hottest new
craze in restaurant concepts is the dessert bar. The idea is all about showcasing desserts and making the experience an event, and it’s catching on. Finale Dessert Company in Boston was the pioneer, opening the door for others such as ChikaLicious in New York, Sin Desserts in Chicago and Chocolate Pink Pastry Café in Atlanta. Charlotte’s very own Sugar Buzz was on the leading edge of the trend when it opened back in 2002 with award-winning Executive Pastry Chef Geoff Blount. www.uptownclt.com
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Chef
Blount, now Instructor of Hospitality Education at Central Piedmont Community College’s Harris Campus, said, “Dessert bars are the new way to socialize. We like going out for a cocktail and a dessert. It’s new and we’ve done everything else.” Enter Salara. Located in Ballantyne Village in South Charlotte, Salara (Italian for “lounge”) is the brainchild of former banker Dan Stiefel. Entering Salara, I was immediately struck by the European influence on the restaurant’s décor and ambience. Salara’s look is the epitome of the minimalists’ dream of simple elegance. Huge, plush lounging chairs anchor the corner window and high, cushiony stools belly up to the bar. The main
desserts pictured page 36 (clockwise) // almond fruit tart // chocolate marquis // red velvet torte // white chocolate orange semi-fredo citrus salad, micro cilantro // cheesecake sundae bar // tiramisu // page 37 // cheesecake sundae bar // page 40 // upclose and personal with the white chocolate orange semi-fredo citrus salad, micro cilantro // cheesecake sundae bar //
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dining tables and chairs are of the new counter height - taller than a standard table but lower than a bar counter. These were chosen with the intention of increasing seating accessibility and adding to customers’ comfort. Women make up the majority of Salara’s customer base, so Stiefel has even thought out the small details, like providing small hooks under the bar counter to hold handbags. Arranged throughout the room are colorful sugar sculptures created by the Executive Pastry Chef of Salara, Bill Foltz, U.S. National Pastry Chef of the Year for 2006. Chef Foltz joined Salara in November 2007. He gets the inspiration for his creations “on a whim.” Once he knows where he wants to go, he creates as he goes along. He doesn’t start with serious expectations, but has trained himself to “just go with the flow.” So what brought Chef Foltz, who was previously the Execu-
tive Pastry Chef at the four-star Sagamore Resort in Bolton Landing, New York, to South Charlotte and Salara? “I lived in Pinehurst, North Carolina for seven years and realized quickly that we really loved the south. I spent a year and a half trying to get back down here. Then one day Charlotte popped up and my family was very excited.” Using the Cheesecake Factory as the business model for Salara’s neighborhood bistro-like concept, Stiefel and Foltz have incorporated small savory bites to round out their sweet menu, including plated and frozen desserts, crêpes, and many assorted pastries. The lunch menu at Salara is light and caters to the business crowd with limited time. Between the indoor and outdoor patio seating, the restaurant can easily accommodate over 100 guests. Live acoustic entertainment is offered some evenings.
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Stiefel, hoping to rapidly expand his concept, is looking at additional locations in Charlotte, including Uptown, and other spots throughout the Carolinas. He has plans to build a 6000-square-foot production facility for catering, weddings, and events. There was a time when the local bakery played a major role in American lives and supplied most of our pastries and baked goods. Suddenly we began to see the closing of bakeries all over the U.S. “With the advent of one-stop shopping, supermarkets caused the demise of the neighborhood bakeries,” said Chef Sadruddin Abdullah, Pastry Professor at the Charlotte campus of Johnson & Wales University. According to Chef Abdullah, “While the mega-supermarkets can produce volume, they are no competition for the level of quality and taste that can be realized from the products of the true pastry and baking artisans. The world is much smaller now and the globally savvy, more diverse consumer is well traveled and knowledgeable. They are familiar with European cafés and French patisseries. It is something that we once had and lost. So the American consumer is now realizing that while we gained the convenience of the one-stop shopping concept, we sacrificed the quality of superior desserts, pastries and breads. The dessert bar concept is not a trend at all, but a longing that the American consumer has been waiting to be fulfilled.” As a result of all the bakery closings, the baking artisan, along with the art and techniques of baking, were almost lost.
LOFT
The art of baking was historically passed down from generation to generation. When bakeries started closing, the bakers, along with their craft, began to disappear. As we enter this new phase of upscale dessert bars there have to be enough well trained professionals to meet the demand. This is where culinary schools like Johnson & Wales, Central Piedmont Community College and the Art Institute come in. They can fill the gap with their ability to train and produce high caliber baking and pastry professionals with the necessary skills and techniques to branch out and open up more venues like Salara. “We know the market and the demand is there; it is about being able to deliver,” said Chef Abdullah. When asked about his vision for Salara, Chef Foltz says “I want people to come here and wonder what’s going to happen next. I want them to understand that pastry is a culinary art. If we can get that message across, if they eat our food and are impressed by its artfulness and flavors, I think we have achieved our goal. We are serious about what we do and we enjoy doing it, but we want you to enjoy it, too!” U You can reach Belinda at: BMS705@students.jwu.edu For more info go to: www.uptownclt.com Salara Dessert Lounge & Bistro located at 14825 John J. Delaney Drive, Suite 160. Hours are Sunday-Thursday: 11am-10 pm Friday & Saturday: 11am until midnight.704.369.5282
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6/27/2008 3:55:18 PM
His name evokes images of a rock star, a Vegas bookmaker, an Elvis impersonator, or maybe even a game show host: Ladies and gentlemen, welcome your beloved host…Jimmy King! The real Jimmy King of Charlotte, NC, leads two lives and manages to encompass all of these personalities, but with none of the flamboyance. Jimmy is all business with quick, straight answers to any question or problem. By day, he is a bookmaker and a host, managing restaurant operations and welcoming patrons to The Penguin. By night he is a rocker, a member of three bands, and come many weekends he is on stage—not exactly impersonating, but hoping to pay tribute to—past rock greats. Uptown magazine sat down with Jimmy King to see what life is like for this Charlotte icon.
jimmy king words: celina mincey pictures: fenix fotography
K
ing is a co-owner of one of Charlotte’s favorite restaurants--arguably one of the most recognizable Charlotte brands—The Penguin. As a face of the restaurant, lots of people around town recognize King, and he seems to take his popular status in stride. “People holler out to me, say hello. I am real good at remembering faces, but it is difficult to keep up with names. I live in this [The Penguin’s] neighborhood, love living here, so I generally just try to acknowledge everyone and be friendly.” King tries to avoid wearing his Penguin shirt everywhere he goes, a strategy made more difficult by his hectic schedule. His day starts around 10:00 a.m., when he arrives at the restaurant to prepare for the lunch crowd. King’s responsibilities vary from day to day, which is something he likes about his job; he can count on always walking into something new. In general he pays bills, manages staff, and just as often can be found waiting and bussing tables when the need arises. On a good day he’s out by five, some days he’s there until seven, and a couple of nights a week he’s off to band practice with one of his groups. He plays bass for Jeff Clayton and the Mongrels and Drat. He plays guitar in “his” band (King was a member of the original surf rock band Big all pictures are scenes from the penguin
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Swinging Hammers before they reorganized as Aqualads, which consists of Jeremy DeHart on bass, Colin Larocque on drums, and Greg Walsh on guitar). Between the three groups, King usually plays a few shows a month, mostly in town and sometimes in the greater Charlotte region. full-time day job and three side gigs. Why do you do it, Jimmy King? “I’ve played guitar since I was a kid, picked one up about twelve, I guess. I don’t know how to do anything else.” King has no idea what got him started playing music, but he figures it must have just been his love of listening—to punk, mostly— growing up. But he’s clear that it’s something that will continue to be a part of his life. I asked him what he has to say to naysayers who insist you have to grow up or give up your rock star dreams. He doesn’t hesitate. “It’ll never happen. I do it for me, for fun. If it were to get to a point that I wasn’t enjoying it, that’d be one thing, but as long as I am, I’ll never quit.” Besides, music is what led him to his venerable day job in the first place. He knew a bunch of guys through his music connections. They were all working what King describes as “regular jobs to get by,” but they wanted another place to hang out in the neighborhood. “At the time, there was really only Thomas Street as far as having a beer, relaxing, getting a burger.” His partner Brian Rowe started speaking seriously about opening a bar, and as they talked about it, their vision of a chill, timeless place began to take form. With synchronistic timing, The Penguin became available. The original Penguin was a soda shop opened in 1954 by World War II veteran Jim Ballentine and his wife Jean. Through hard work, strict ethics and a love for the neighborhood, The Penguin expanded the dining room and added beer and curb service. The place boomed,
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6/27/2008 12:04:00 PM
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a hip icon in the “Happy Days” of Charlotte’s 50s and 60s. The neighborhood went through its changes: a decline, a revitalization, and through it all Ballentine continued doing business his way. Eventually, the roof leaked and the jukebox broke, but the food was still good and The Penguin kept right on going. After running the joint for 47 years, the Ballentines decided it was time to retire, and closed the restaurant doors in 1999, just about the time a group of younger guys came along with dreams of opening their own joint. The new owners (King and Rowe along with Greg Auten) wanted to keep some of the 50s vibe that evoked nostalgia, but also paid tribute to all that Jim Ballentine had stood for over the years. They also wanted to infuse some of the punk rock culture that had so influenced them growing up. It was important to all three of the owners that music history be a part of their establishment. The rehab of the original Penguin ensued: preserving the original pine paneling, resurfacing the bar, returning the floor to a red and black checkerboard while keeping the essential layout, big portions and low prices. They added their own touches in the form of a complete bar, new menu items and a jukebox that plays every kind of music. One thing that did not change was the atmosphere Jim Ballentine had worked so hard to establish. Anyone who has ever been to The Penguin cannot dispute that if the restaurant does one thing, it attracts a diversity of customers. On any given afternoon there’ll be a mix of bankers having a late lunch, moms with strollers, teens, and thirty-somethings with spiked hair, body piercings, and lots of tattoos, and old-timers, all packed together in the cozily situated tables and booths and barstools. What’s the secret? King says it’s a combination of welcoming service, good food and a timeless establishment. “It’s got that ‘50s vibe, but it’s not Happy Days, it’s just laid back and invites everyone. Plus, we serve feel-good food at good prices. The satisfaction, for me, is making people happy. I love walking through the restaurant and seeing kids playing and grandpas remembering, just being around good people.” 52
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Born in Miami, King grew up in Charlotte for the most part. He’s moved around a bit and had a four-year military stint, but has spent the majority of his time right here. Given that he interacts with a cross-section of Charlotte’s populace, I wanted to get his opinion on some Queen City issues. As is characteristic of King, his answers were brief and noncommittal and could all be summed up by “as long as the job is getting done.” Here are his opinions: Public Transit: It’d be great to bring it down through this neighborhood [Plaza Midwood/Commonwealth]. Condo Development: There’s a big development [Morningside Village] going up across the street from me. Hopefully they won’t overdo it, but they probably will; people will do what they want. The high-rises Uptown are fine, don’t bother me. Greenway: I keep seeing plans for the Greenway, and suddenly a new condo project goes up! Baseball Stadium: Yeah, it’ll bring more stuff Uptown. Parking: We need more, but what are you going to do, there’s only so much room. Big Name Concerts: They’re good. Art Krawls [Plaza Central Art Krawl]: They’re…interesting. It does bring business into the neighborhood, and as long as everyone is enjoying them, I like ‘em. Why should people live in Charlotte, or should they? Charlotte is the same as everywhere, it’s what you make it. It’s the scene that you develop, the scene you make because you’re the only one who can make you happy. You can’t wait around for someone else to create something for you because no one can make you happy— lord knows I’ve tried to do that for people, but it just can’t work. So there you have it folks, THE Jimmy King. He thanks all of you for supporting The Penguin and assures that the restaurant will continue to serve its patrons in Penguin style. U You can reach Celina at: celinamincey@yahoo.com For more info go to: www.uptownclt.com
For more on The Penguin, visit www.penguindrivein.com
www.uptownclt.com
6/27/2008 12:04:18 PM
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ALL IN The impossibly difficult road to starting your own business
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6/27/2008 12:04:33 PM
It’s been said that money is the root of all evil, but none of us would get very far in life without at least some of it. After all, nothing in life is free. And it seems like the way different people earn a living is about as varied as all the currencies of the world. For some, money seems to come as easily as a Sunday morning, while others toil long hours at impossibly hard jobs just to scrape by. As a teenager I learned what a dollar was worth by making pizzas and scrubbing spaghetti sauce from pitted aluminum pots at the family business. I was well aware of the fact that, unlike most of my friends at school, my dad didn’t commute to a corner office on the 29th floor somewhere Uptown but instead, every morning, he flipped on the lights at the restaurant and turned on the ovens, the stoves, and the grill. Floors were swept and mopped. Boxes of food were carted in through the back door from big white trucks while lettuce was chopped. Coffee was made.
words: matt kokenes
Suffice
it to say I know a lot about what it’s like to be a part of a small, independently owned— but admittedly, established—business. I have absolutely no experience starting a business. I have never been my own boss. So what is it like to make the transition from working for someone else to working for oneself, to abandon a ladder of bosses so tall that the top is up in the clouds, entirely out of view, and strike out on your own? What’s it like to leave the comfort of that
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safe corporate gig with the cubicle, the id badge, and the company skybox at the Panthers game, and put it all on the line to do your own thing? Or, how does one avoid the traditional career path entirely and answer to “me and me only” from the getprevious page: collier in the throes go? of the deal Banner Elk native clockwise from above: saturday Dave Collier can tell you. skateboards // ink floyd, collier’s t-shirt company // dave’s fridge A designer in the Invesfilled with pbr deliciousness tor Relations Department
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clockwise from above: nolia’s front door // the sun room in nolia // pam marcotte
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at Wachovia for 3 years, Collier spent the majority of that time (8 months out of the year, he says) working on the company’s annual report. At times, he and his team leader worked directly with Ken Thompson on the project. Now the 35-year-old husband and father makes a living selling skateboards and custom screen-printed t-shirt orders. As we sit and talk on an a supersized leather sofa in his 7200-squarefoot, noticeably un-air conditioned warehouse space, I glance
“Imagine how hard it will be and multiply that times 10. And you really have to commit 100%. You’re all in or not at all.” around and see screen-printing equipment, an indoor skate park, and a fridge that’s apparently filled with Pabst Blue Ribbon beer. Collier wears an easy smile and projects a calmness that almost fools me into thinking that getting his business to this point must have been a walk in the park. Between sips of beer, he explains that Ink Floyd, the catchy name of his screen printing company, was initially formed to serve Saturday Skateboards, a separate business he started several years ago. “I was always a snowboarder and a skateboarder since the mid 80s,” he said, “but since there’s no snow in Charlotte, the logical choice was to start a skateboard company.” He learned the (in my opinion complicated and involved) process of screen-printing from a college buddy and found some used equipment for sale up in Banner Elk. Initially the equipment was operated in a 15’ by 15 ‘ shed in a friend’s back yard, with half of it housed in the shed and the rest in a spare bedroom in the house. For over a year he worked on mostly small, 1- and 2-color print jobs late at night, after coming home from a full day at the bank. After months of $200—$500 jobs for churches and small businesses, a big break came with an order for 1000 1-color front, 5-color back T-shirts from a locally-based Internet heavyweight. Despite underbidding on this first large order, Ink Floyd worked the overtime needed to deliver on time and to a happy client. “That was a key turning point for us,” said Collier, “and I was able to move to a 700-square-foot space over off Camden Road and leave Wachovia. At that time I realized that I needed to bring on help in order to grow the business. It’s tough when you get to that point and have to delegate to other people, and not be in total control of something you’ve run by yourself since day one.” Right now, with Gary out selling large orders and Mark and Elijah running the screen-printing equipment, Collier has some time to thoughtfully answer my last few questions. “To someone thinking about starting their own business, I’d say, have a good plan, and stick to it. Imagine how hard it will be and multiply that times 10. And you really have to commit 100%. You’re all in or not at all. He paused to finish the Pabst, and his eyes brightened. “It’s like dropping in on that ramp back there. If you’re going to do it, do it
1
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left: braised short ribs below: salmon with blood orange reduction
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6/27/2008 12:05:11 PM
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full on. Or things could get ugly.” “I guess most of all,” he continued, “Do something you’re passionate about. You know, something you really love” “And one more thing”, he said, “don’t write off corporate America just because you wanted out. Chances are you’ve built a skill set that will in many ways help you run your own business. And more than likely—hopefully, even—you’ll be doing business with corporate clients. It’s nice to know how they work and how to communicate with them. Don’t take that for granted.”
stride. “What will we do to succeed in this location where several others haven’t?” she repeated. “Look, we know we have a stigma to overcome with this location. What I’ve realized about Charlotte, though, is that people are very loyal to their neighborhoods and tend to do business within them if possible. We’ve got a modern Southern menu (the braised short ribs and salmon with blood orange reduction are selling the best so far) that is perfect for both an afternoon drink on the patio in flip-flops or a special occasion. If
“But you’ve got to be really passionate about what you are doing to succeed in this business.” we can reach out to the residents of Elizabeth and Plaza Midwood and deliver an experience that is both simple and unique, it’ll work. Of course we’d love to have folks from all over Charlotte,” she added quickly. Marcotte feels that going above and beyond to make the customer happy is what made her successful in New York. “Well, for example, whenever possible, we try to accommodate a special request; a customer wants a wine by the glass that we only sell by
MODERN LIGHTING D ESIGN SHOWROOM
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of brand new Nolia Restaurant Pamela Marcotte has years of experience in the restaurant business, but only a little more than a month under her belt here in Charlotte. With partners, she opened and ran 3 successful restaurants in Brooklyn, NY. They ranged from upper-tier $30-and-up entrée type places to a hipster joint called Dumont Burger (not unlike the one over at Commonwealth and Plaza). Interestingly, she says, while all three were successful and continue to operate, Dumont Burger is still the most profitable. The 38-year-old Durham native has the kind of natural beauty that requires no makeup, and she is disarmingly frank while thoughtfully explaining her concept. She tackled my (and probably many other locals’) first question methodically, and in
OPEN TO THE PUBLIC Tuesday - Saturday 12 - 5 or by appointment. 1447 South Tryon in Historic Southend
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clockwise from above: reaching quiet’s shop // the rawest of raw materials // the hand of an artist (eric)
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6/27/2008 12:05:23 PM
GREEN'S LUNCH Come visit Green's hot dog cart located at Two Wachovia Plaza in the courtyard.
Famous Since 1926
309 W. 4th Street • Phone 704-332-1786 M–F 7:30–4:00 & Sa 9:00–2:00 • www.greenslunch.com www.uptownclt.com
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An hour
the bottle—we open the bottle up. That happy customer is worth her weight in gold.” That philosophy, she said, is part of what will make her concept at Nolia successful. She also stresses the fact that she is not a chef/owner like many people in the business, and believes that is a good thing. Not only is she not a formally trained chef, but she doesn’t even cook at home. “It lets you see the forest through the trees a lot of times. Pride doesn’t get in the way if the menu isn’t working and needs to be modified to make the business successful.” As far as advice to others looking to start a business? After thinking for a moment, she stated emphatically, “Life is short, so don’t be afraid to take a chance. But you’ve got to be really passionate about what you are doing to succeed in this business.” And as she was pulled away from our conversation by more pressing matters, she shared one more quick bit of advice to would-be restaurant owners. “I’ve talked with more than a few people who dream of opening a restaurant when they retire. Bad idea, and I don’t think I need to spell this one out for you.” And with that, she was swept back into the rush of her business and as I watched her move deftly from one task to the next, I could see that she had youth on her side. Considering that 80% of restaurants will close their doors within the first 5 years, it’s plain to see that that mature nest egg is probably safer left over at Fidelity, and not wagered in this most cutthroat of industries. above: eric and mills in discussion
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later, when I walk into the well, um, once again also noticeably un-air conditioned workshop over at Reaching Quiet, it’s apparent that owner Eric Boyd is putting out a fire. Not literally extinguishing a fire, but obviously handling a big time problem. Being within earshot of his end of an intense phone conversation, I almost consider coming back later to ask him questions. The interior of the shop is interesting enough to distract me from Boyd’s pacing, though, and it gives me time to size up the place for a few minutes before we talk. It reminds me a little of 8th grade shop class, only this place is obviously not swept up at the end of every period, and these guys aren’t making routered tie racks and step stools. About a half dozen work stations support custom counter tops and sinks in various shapes, colors, and stages of completion. Just when my curiosity about all this stuff really begins to crescendo, Boyd has wrapped up his conversation and we shake hands. He seems much younger than 33, and is doing an impressive job of moving past whatever it was he was just dealing with, wearing a tired but genuine smile. “I studied architecture at UNCC,” Boyd explained, “but my business partner Mills and I are the kind of guys who work with our hands, who enjoy making things, understanding how things work.” The two earned money during school building cabinets and installing kitchens for sub-contractors. Boyd noticed time after time that the architects who were hired to design the jobs didn’t seem to care how the actual work was completed, how things were fabricated and installed, or how the finished product came to be. “They weren’t interested in anything beyond the blueprint. Even though I’m a trained architect, my goal is to know every aspect of this business. Eventually we’ll be a full-service architecture firm and we’ll know every layer of our company from top to bottom—or bottom to top, I guess.” He is now in noticeably better spirits. Today Reaching Quiet makes custom items out of concrete, including sinks, kitchen counters, desks, and even bars. They made the bar at the hip new ‘’Super Nikko” sushi restaurant on South Boulevard. In the company’s early years, though, the two built and sold custom furniture. They sometimes designed the concepts themselves, and sometimes worked on special orders, and then fabricated out of just about anything imaginable. “That model didn’t prove to be as fruitful as we had hoped, though, and we shifted gears and began making custom items from concrete.” In a few months Reaching Quiet will move into a larger (air conditioned?) space that will house both a design showroom and offices. They’ve already won their industry’s only national award of distinction and they build orders for the city’s premier kitchen and bath designers. Amazingly, it’s all happened without ever borrowing a dime. No SBA loans, equity lines, or help from mom and dad. “One job paid for the next.” said Boyd. “Our day jobs also kept steady revenue coming in, and we were able to assemble all of our tools and equipment piece by piece.”
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6/27/2008 12:05:35 PM
“What I would say to someone who wants to work for himself,” Boyd said, steadfastly and without hesitation, “is that you’ve got to believe in what you’re doing. Your clients need to see your passion for it if they’re going to be excited about—and ultimately pay money for—what you have to offer.” At this point I feel comfortable enough to ask, tactfully, about the heated phone call I had walked in on. “We were off by exactly a foot on a counter we built for a client from NYC who has a summer home down here in the mountains.” A very rare—but very costly—mistake, he assures me. “To grow the business we’ve had to hire some new folks. There’s a learning curve, and every so often, a mistake can happen.” “Can’t you just cut it to fit? You know, polish the end and make it work?” I suggest quickly, feeling a little like I might have saved the day. He patiently smiles and explains, “If it were a piece of stone we could re-cut it in one day. It takes two weeks to make a countertop like this, and this order will have to be entirely remade from scratch.” Now as I sit in my very-much air-conditioned corner office (we here at Uptown jokingly call it the ‘Uptown Magazine World Headquarters’), and look over my notes, I notice many similarities between the 3 markedly different businesses and people that I’ve just met. All 3 said words like ‘passion,’ ‘drive,’ and ‘commitment’ over and over. I was floored by the fact that 2 of them worked day jobs for over a year and came home to long nights spent on what they really wanted to be doing. I guess that kind of work ethic is what it takes to be your own boss. You know, it’s a little ironic that the night before these converations I had watched (for some strange reason) an episode of The Office. I rarely stray from my steady evening diet of the talking heads shows on MSNBC, or episodes of Family Guy. Steve Carell drew a laugh or two, and the other nutty characters made such work seem easy and even kind of fun. Meetings and staplers, and water-cooler romances, all conducted under florescent lighting with the thermostat set, undoubtedly, at 72 degrees. Yet, having talked to Dave Collier, Pam Marcotte, and Eric Boyd, it’s clear that there are those for whom that life simply won’t do. They have way too much to offer the rest of us when they can do what they love and get paid for it. The thing is, I bet a lot of us could follow our own dream of selling an idea or product or service; something you, yourself thought up and made. If you can imagine it, and want it bad enough, it can happen. Next time you’re having a drink over at Nikko, take a close look at the bar. It didn’t come from some far away factory, or get shipped in from Japan. Nope, Eric and Mills made it in a dusty workshop over off Central Avenue right here in Charlotte. U You can reach Matt at: matt@uptownclt.com For more information go to www.uptownclt.com Editor’s Note: Just prior to going to press Pamela Marcotte and Nolia parted ways, further exemplifying the dynamic nature of a new business.
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When Worlds Collide
RYAN Wu IS LEANING ON THE RECEPTIONIST’S COuNTER in the Mercedes Benz/Smart Car Showroom on South Boulevard, glancing up at the large flat-screen TV in the corner. Underneath the set is a collection of comfortable-looking chairs, a coffeemaker and a couple of vending machines. It’s the spot where potential customers wait sometimes when business is brisk, or if they want to talk about a possible purchase with some modicum of privacy. Today the area’s completely vacant, as is most of the showroom. A wide-eyed newscaster with a sandblasted suntan, crispy blond hair and overly pink cosmetic accents appears on the screen as a spinning graphic of a Smart Car pops in over her right shoulder. Ryan reaches for the remote and pumps up the sound. “Police are still trying to determine who is responsible for hijacking two prominent Charlotteans while they were test-driving one of the new eco-friendly Smart Cars in Pineville, just south of Charlotte. “The perpetrator has been described as a small-framed white man, balding and gray, probably in his early to mid-sixties. Brandishing a pistol, he ordered architect Marshall Steiner and artist Clarice Tuthill from the tiny car while they were driving it in nearby Jack Hughes Park.” “He wasn’t that frightening,” Clarice says to the camera. “But he did have a gun. So we thought it best to let him have what he wanted.” “So far, no trace of the automobile has been located and authorities suspect the perpetrator may have been able to disengage the car’s locater device. Police have issued this sketch of the man.” A computer-generated image of a man looking somewhat like an unkempt John McCain who’d spent the last twenty years riding the rails appears on the screen. ON THE OTHER SIDE OF TOWN in Charlotte’s Phillips Place Retail/Residential Development, Ryleigh Owens is standing in her mother’s kitchen preparing to place a ceramic sauce bowl in the dishwasher. It slips from her hand and crashes to the floor when she sees the drawing of the reported car-jacker. “Shit!” She grabs her remote and presses the pause button, freezing the image on the screen. “Mom!” She yells. “Get in here.”
words: david moore
Tessa Owens dashes in to the kitchen. “What did you break now, Ryleigh?” Ryleigh points at the television screen. “Look.” Tessa turns her gaze from the shattered bowl to the drawing of the man on the TV. “Mom...doesn’t he look like...” Tessa rubs her hand across her face and peers hard at the screen. “It could be anybody Ryleigh, It’s a drawing.” “I know, mom. But you can’t deny it. He does look an awful lot like your brother Raymond. It’s been years since you’ve seen him, though. Why would he be coming around now?” “About 40 years ago my brother Raymond was as sane and happy as anybody,” Tessa recalls. “But it was after he came back from Vietnam. He was never the same again. A few years later Mom and Dad had him committed to Dorothea Dix Hospital up in Raleigh. I went to visit him some, but as the years went by it seemed as though he didn’t know who any of us were anymore. Then your grandparents passed away and, well, we all sort of just moved on without Raymond. We didn’t think about him anymore. At least, not until he escaped.” “When was that?” “About 1995. I heard he had been seen at Elmwood Cemetery, hanging out around Mom and Dad’s graves.” “Who told you that?” “Back then there were a few different attendants who monitored the grounds around the clock. One of the men – he called himself Putnam, I believe – would spend time talking to some of the drifters that made their way through the cemetery. He got to know them and would listen to their stories. He stopped me one day when I was putting flowers on the grave on Dad’s birthday and told me the story. By then though, it had been six months since he’d seen Raymond, so god knows where he ended up after that. By now, I didn’t even know if he was still alive.” “If it is him, mom, shouldn’t we try and help him?” MARSHALL STEINER REACHES FOR HIS PHONE and dials Ryan Wu’s cell number. Since it’s the middle of the business day, he fully expects to get voice mail, so he’s already mulled over what kind of message he’s going to leave. It catches him off guard when Ryan answers. “This is Ryan Wu.” “Huh?” “This is Ryan Wu, how can I help you?” www.uptownclt.com
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“Ryan? Oh, hey – I figured I’d get your voice mail. It’s Marshall Steiner. Any word on the car?” “Marshall!” Ryan replies enthusiastically. “No, man. Not a peep. But we got a whole bunch more new ones in this morning. Wanna come down and test drive another one? “Are you kidding me? After what happened I didn’t think you would want us anywhere near your lot.” Ryan chuckles slightly. “It’s not like it was your fault. You guys came down here to buy a car. Not get held up at gunpoint.” “I still feel really bad about the whole thing, Ryan. Both of us do.” “Don’t,” Ryan interjects. “It’s okay. “I hear what you’re saying – but we’d still like to make it up to you. Clarice is having a gallery exhibit tomorrow and there’s a reception with food and drinks beforehand at her apartment in Gateway. We’d like you to come.” “I read about that exhibit,” says Ryan. “Other-worldly psychic X-files kinda’ stuff.” “That’s Clarice for you.” “Right up my alley. I’ll be there.” MATTHEW O’CONNOR AND NIESHA CAMPBELL press the buzzer on the door of Clarice’s apartment building. “Hello?” A voice crackles over the intercom system. “Uh...hi. It’s Matthew and Niesha for Clarice.” “Hey guys. It’s Clarice. Long time no see. Come on up. Fourth floor, apartment 431.” The two head for the elevator, where they run into Marshall standing with a handsome Asian man who’s wearing a black suit and a thin black tie. “Marshall! Niesha squeals. “You look great. Who’s the goodlooking jazz musician?” Marshall laughs. “He does have that retro look going on, huh?” Niesha nods approvingly. “Ryan Wu, this is Niesha Campbell and Matthew O’Connor. Long time friends I don’t get to see enough.” “Nice to meet both of you,” Ryan says, extending his hand to Niesha and then Matthew. ”You guys here for Clarice’s reception and exhibit?” “Yeah. A little late as usual, but we wouldn’t miss it for the world,” says Matthew. A few minutes later the four find themselves squashed into Clarice’s smallish apartment amidst a crowd of about 60. “Clarice!” Marshall shouts over the music and conversation. “Sorry we’re late. Big crowd, huh?” “This is just the start of the evening,” she says happily. “We’re about to move it downstairs to the gallery space.” “Where’s Saul?” “He’s already down there, making sure all the last-minute details are taken care of.” 78
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Clarice waves to Ryan. “Smart Car show back up yet? She asks, in an elevated voice. “No. Not yet!” “Sorry about that, Ryan.” “No worries, Clarice. I already told Marshall insurance will cover it. I’m just looking to get you guys back out to the dealership and you in a Smart Car.” “Sounds good, Ryan.’ Clarice waves again as she is pushed by the moving crowd in to the hallway. “See you downstairs.” SAuL IS ADJuSTING A DIRECTIONAL LIGHT onto a portrait Clarice has entitled “Old Man in Blue.” Marshall touches Saul on the shoulder and he turns around abruptly. “Marshall. Hey, man. How you been?’ “Alright buddy. That’s you in the picture there? “I suppose. You should probably talk to Clarice about that.” “Okay...but that looks like you standing by that ethereal old dude in the panhandler’s outfit.” Marshall turns to Ryan. “Ryan, this is Clarice’s significant other, Saul. He was trapped in an old mine with a ghost a few months ago.” Saul balks uncomfortably at Marshall’s suggestion, “Not so sure about all that,” he says slowly, “but I did help Clarice out with the show. Nice to meet you.” Ryan thrusts his hand forward. “Good to meet you. I actually saw a news report about your experience in the mine a few months back. Did it freak you out?” Saul shifts uncomfortably and manages an equally disconcerted laugh. “It was...a different experience,” he says. OuTSIDE ON TRADE STREET a crowd is gathering around an unfolding scene: a balding, silver-haired man is attempting to crunch a red and silver Smart Car into a tiny space at the end of the block. He pulls it forward and then back, slamming it in to the car in front and behind. “What is all that noise?” Asks Ryan. “Let’s go find out,” Marshall replies, pulling Ryan towards the front of the space. They manage to make it out of the front door just as the small, wiry man Marshall had encountered a few days earlier dashes past them on the sidewalk. “Hey!” Marshall shouts. “It’s him. That’s the guy who stuck us up in the park.” Ryan tugs on Marshall’s sleeve and points towards the corner. “What?” “I think we found the Smart Car.” Clarice sticks her head out the door. “What’s going on?” Marshall and Ryan nod at the car. “Oh my god!” U You can reach David at: davidmoore@post.com
Dining and Nightlife Guide AMERICAN Alexander michael’s – $ 401 W. 9th St. 704.332.6789 Brevard Court Sundries – $ 145 Brevard Court 704.342.4700 Camilles – $ 1518 E. 3rd St. 704.342.4606 Cans – $ 500 W. 5th St. 704.940.0200 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 Dogwood Cafe – $ 138 Brevard Court 704.376.8353 East Boulevard grill – $ 1601 East Blvd. 704.332.2414 Ember grille – $$$ 601 S. College St. WestinHotel 704.335.2064 Fenwick’s – $ 511 Providence Rd. 704.333.2750 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 French Quarter – $ 321 S. Church St. 704.377.7415 The graduate – $ 1308 E. The Plaza 704.332.8566 john’s Country kitchen – $ 1518 Central Ave. 704.333.9551 Pike’s Soda Shop – $ 2121 Shamrock Dr. 704.568.1636 Presto Bar and grill – $ 445 W. Trade St. 704.334.7088 Providence Café – $ $ 829 Providence R d. 704.376.2008 Providence Road Sundries – $ 1522 Providence Rd. 704.366.4467 Rock Bottom – $ 401 N. Tryon St. 704.334.2739 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Simmons Fourth Ward Restaurant – $ 516 N. Graham St. 704.334.6640 Something Classic Café – $ 715 Providence Rd. 704.347.3666 South 21 – $ 3101 E. Independence Blvd. 704.377.4509 Southend Brewery – $$ 2100 South Blvd. 704.358.4677 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 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 – $$$ 201 S. College St. Fl. 27 704.343.9201 (Charlotte Plaza Building) Bonterra Restaurant – $$$ 1829 Cleveland Ave. 704.333.9463 Carpe Diem – $$$ 1535 Elizabeth Ave. 704.377.7976 City Tavern – $$ 1514 East Blvd. 704.343.2489 City Tavern – $$ 214 N. Tryon St. 704.334.6688 Custom Shop – $$$ 1601 Elizabeth Ave. 704.333.3396 Fig Tree – $$$ 1601 E. Seventh St. 704.332.3322 Harry & jeans 201 S. Tryon St. 704.333.4300 Lulu – $$ 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 – $$ 435 S. Tryon St. 704.358.9898 Taverna 100 – $$$ 100 N. Tryon St. – Founder’s Hall 704.344.0515 Zown Restaurant – $$ 710 W. Trade St. 704.379.7555 Zink – $$ 201 N. Tryon St. 704.444.9001
ASIAN 88 China Bistro – $ 1620 E. 4th St. 704.335.0288 Cherry Blossom – $ 2001 E. 7th St. 704.376.0880 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. - Carillon building704.376.8885 ginbu 401 – $ 401 Providence Rd. 704.372.2288 great Wok – $ 718 W Trade St. Ste M 704.333.0080 Ho Ho China Bistro – $ 1742 Lombardy Cir. 704.376.0807 Hong kong – $ 1713 Central Ave. 704.376.6818 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 Restaurant i – $$ 1524 East Blvd. 704.333.8118
SOHO Bistro – $ 214 N Tryon St. 704.333.5189 Thai Taste – $ 324 East Blvd. 704.332.0001 Taipei Express – $ 731 Providence Rd. 704.334.2288 Tin Tin Box & noodles – $ 101 N. Tryon St. 704.377.3223 Zen Asian Fusion – $ 1716 Kenilworth Ave. 704.358.9688
BAKERY Cloud 9 Confections – $ 201 S. College St. Suite 270 great Harvest Bread – $ 901 S. Kings Dr. marguerite’s Bakery – $ 2424 N. Davidson St. nova’s Bakery – $ 1511 Central Ave. Panera Bread – $ 601 Providence Rd.
704.334.7554 704.333.0431 704.675.5756 704.333.5566 704.374.0581
BARBEQUE Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 jolina Tex mex & BBQ – $ 500 S. College St. 704.375.0994 mACS BBQ – $ 2511 South Blvd. 704.522.6227 Rib Palace – $ 1300 Central Ave. 704.333.8841
BREAKFAST Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855 Einstein Brothers – $ 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 iHOP – $ 2715 E. Independence Blvd. 704.334.9502 monticello – $$ 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
COFFEESHOPS Caribou Coffee – $ 100 N. Tryon St. 704.372.5507 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 – $ 2135 Southend Dr. 704.343.3000 java Passage – $ Inside the design center 704.343.3000 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 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 Coffeeshop – $ 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 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 jersey mike’s Subs – $ 128 S. Tryon St. 704.343.0006 jersey mike’s Subs – $ 1408 East Blvd. 704.295.9155 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 Panera Bread – $ 601 Providence Rd. 704.374.0581 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
Dining and Nightlife Guide Sammy’s Deli – $ 1113 Pecan Ave. Sandwich Club – $ 525 N. Tryon St. Sandwich Club – $ 435 S. Tryon St.
704.376.1956 704.334.0133 704.344.1975
DESSERT Ben & jerry’s – $ 507 Providence Rd. 704.333.1003 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
ECLECTIC
L AT I N
The melting Pot – $$$ 901 S. Kings Dr. Stuite 140-B 704.548.2431 Therapy Cafe – $ 401 N. Tryon St. 704.333.1353 The Fig Tree – $$ 1601 E. 7th St. 704.332.3322
FRENCH Terra – $$ 545-B Providence Rd.
704.376.0565
Dish – $ 1220 Thomas Ave. 704.344.0343 mert’s Heart & Soul – $ 214 N. College St. 704.342.4222 Blue – $$$ 214 N. Tryon St. 704.927.2583 intermezzo Pizzeria & Café – $ 1427 E. 10th Street 704.347.2626
704.333.5833
MEXICAN
704.332.1886
704.444.9000
INDIAN Copper – $$ 311 East Blvd. maharani – $ 901 S. Kings Dr. Suruchi’s – $ 129 W. Trade St.
Cloud 9 Confections – $ 201 S. College St. 704.334.7554 Latorre’s – $$ 118 W. 5th St. 704.377.4448 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855
M E AT & T H R E E
GREEK greek isles – $$ 200 E. Bland St. Showmars – $ 2004 East 7th St. Showmars – $ 214 N. Tryon St.
mama ama Ricotta’s – $$ 601 S. Kings Dr. 704.343.0148 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 – $$ 545-B Providence Rd. 704.332.1886 Volare – $$ 1523 Elizabeth Ave. 704.370.0208 Zio Authentic italian – $$ 116 Middleton Dr. 704.344.0100
704.333.0063 704.370.2824 704.372.7333
I TA L I A N Carrabba’s italian grill – $$ 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 – $$$ 1601 E. 7th St. 704.332.3322 Frankie’s italian grille – $$ 800 E. Morehead St. 704.358.8004 Hawthorne’s ny Pizza – $ 1701 E. 7th St. 704.358.9339 intermezzo Pizzeria & Café – $ 1427 E. 10th St. 704.347.2626 Little italy – $ 2221 Central Ave. 704.375.1625 Luce Ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222
Cabo Fish Taco – $ 3201 N. Davidson St. johnny Burrito – $ 301 S. Tryon St. La Paz – $$ 1910 South Blvd. Phat Burrito – $ 1537 Camden Rd. Salsarita’s – $ 101 S. Tryon St. Taqueria La Unica – $ 2801 Central Ave.
704.332.8868 704.371.4448 704.372.4168 704.332.7428 704.342.0950 704.347.5115
MIDDLE EASTERN kabob grill – $ 1235-B East Blvd.
704.371.8984
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
704.334.6338 704.940.0200 704.332.2414 704.335.2064
Ri-Ra irish rish Pub – $ 208 N. Tryon St Sullivan’s – $$$ 1928 South Blvd. The Corner Pub – $ 335 N. Graham St.
704.333.5554 704.335.8228 704.376.2720
PIZZA Brixx – $ 225 East 6th St. 704.347.2749 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 moondogs – $ 3228 N. Davidson St. 704.377.2422 Papa john’s Pizza – $ 1620 E. 4th St. 704.375.7272 Picasso’s – $ 214 N. Church St. 704.331.0133 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 Zio Authentic italian – $ 116 Middleton Dr. 704.344.0100
QUICK BITES 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 mcDonald’s – $ 700 S. Kings Dr. 704.395.2966 mcDonald’s – $ 200 S. College St. 704.333.4478 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
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 Spoons – $ 415 Hawthorne Ln. 704.376.0874 Subway – $ 101 N. Tryon St. 704.338.9866 Subway – $ 626 N. Graham St. 704.632.1675 Subway – $ 201 N. Tryon St. 704.333.3302 Wendy’s – $ 211 N. College St. 704.376.8577 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 gW Fins – $$ 525 N. Tryon S 704.716.3467 LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 mcCormick & Schmick’s – $$$ 200 South Tryon St. 704.377.0201 mcintosh’s – $$$ 1812 South Blvd. 704.342.1088 Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602
SOUTHERN & SOUL Lupie’s Cafe – $ 2718 Monroe Rd. 704.374.1232 mert’s Heart and Soul – $ 214 N. College St 704.342.4222 Price’s Chicken Coop – $ 1614 Camden Rd. 704.333.9866 Savannah Red – $$ 100 W. Trade St. 704.333.9000 Marriott City Center
S P A N I S H Arpa Tapas – $$$ 121 W. Trade St. 704.372.7792 Sole Spanish grille – $$$ 1608 East blvd.. 704.343.9890
S T E A K H O U S E BEEF & BOTTLE – $$$ 4538 SoUTH BLvD. Capital grille – $$$ 201 N. Tryon St.
704.523.9977 704.348.1400
Dining and Nightlife Guide LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 Longhorn Steakhouse – $$ 700 E. Morehead St. 704.332.2300 mcintosh’s – $$$ 1812 South Blvd. 704.342.1088 morton’s – $$$ 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 – $$$ 1928 South Blvd. 704.335.8228
S U S H I Cosmos Cafe – $$ 300 N. College St. Fujo Uptown Bistro – $$ 301 S. College St kO Sushi – $$ 230 S. Tryon St. nikko – $$ 1300-F South Blvd. Ru-San’s Sushi – $$ 2440 Park Rd.
704.372.3553 704.954.0087 704.372.7757 704.370.0100 704.374.0008
T A P A S Arpa Tapas – $$$ 121 W. Trade St. Cosmos Cafe – $$ 300 N. College St. Town Restaurant – $$ 710 W Trade St.
704.372.7792 704.372.3553 704.379.7555
V E G E T A R I A N Dish – $ 704.344.0343 1220 Thomas Ave. Something Classic Café – $ 715 Providence Rd. 704.347.3666
V I E T N A M E S E Pho An Hoa – $ 4832 Central Ave.
704.537.2595
B A R S Big Ben’s Pub – $$ 801 Providence Rd. Alley Cat – $ 300 N. College St. Amos SouthEnd – $ 1423 S. Tryon St. BAR Charlotte – $ 300 N. College St. Brick & Barrel – $ 200 N. Tryon St. Buckhead Saloon – $ 201 E. 5th St. Cans Bar – $ 500 W. 5th St. Cedar Street Tavern – $ 120 N. Cedar St. Connolly’s on 5th – $ 115 E. 5th St. Cosmos – $$ 300 N. College St. Coyote Ugly – $ 521 N. College St. Crush – $ 300 E. Stonewall St.
704.334.6338 704.375.8765 704.377.6874 704.342.2557 704.370.2808 704.370.0687 704.940.0200 704.333.3448 704.358.9070 704.375.8765 704.347.6869 704.377.1010
Dilworth Bar & grille 911 E. Morehead St. 704.377.3808 Dixie’s Tavern 301 E. 7th St. 704.374.1700 DoubleDoor inn 218 E. Independence Blvd. 704.376.1446 Ed’s Tavern 2200 Park Rd. 704.335.0033 Evening muse 3227 N. Davidson St. 704.376.3737 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 The graduate – $ 1308 E. The Plaza 704.332.8566 grand Central Deli – $ 101 N. Tryon St. 704.348.7032 Hartigans Pub – $ 601 S. Ceder St. 704.347.1841 Hawthorne’s ny Pizza – $ 1701 E. 7th St. 704.358.9339 jillian’s SouthEnd – $ 300 E. Bland Street 704.376.4386 Loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898 madison’s – $$ 115 Fifth St. 704.299.0580 morehead Tavern – $ 300 East Morehead St. 704.334.2655 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Picasso’s – $ 704.331.0133 214 N. Church St. Pravda – $$ 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 Southend Brewery – $$ 2100 South Blvd. 704.358.4677 Stool Pigeons – $ 214 N. Church St. 704.358.3788 The Attic – $ 200 N. Tryon St. 704.358.4244 The Breakfast Club – $ 225 N. Caldwell St. 704.374.1982 The Corner Pub – $ 335 N. Graham St. 704.376.2720 The Forum – $$ 300 N. College St. 704.375.8765 The gin mill – $ 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 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 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 Visulite Theater – $ 1615 Elizabeth Ave. 704.358.9250
Lash
s n o i s Exten
SION S A L R A I B FA C ERMA ELS D O R E MIC AL P NG C I M I CHE TA N N Y A SPR UCTS G D N O I R D P A THRE NG EDGE I CUTT
Hollywood Trend Studio.
841 BAXTER ST., SUITE 114
CONVENIENT PARKING
•
704.366.LASH
WWW.LASHLADY.COM
Now offering
Full Service Delivery to the Uptown and Dilworth areas!
Also enjoy our curbside pickup! www.carrabbas2go.com www.carrabbas.com
704-377-2458 1520 South Boulevard
everything you want + everything you deserve M STREET
2 BR 2 BA 1,290 sf $295,900 MLS # 767072
TIVOLI 2 BR 2 BA 933 sf $214,900 MLS # 779251
ALEXANDERS ON NINTH 2 BR 2.5 BA 1,166 sf $249,900 MLS # 747507
COURTSIDE 1 BR 1 BA 1,083 sf $309,900 MLS # 776575
Tim McCollum
704.965.2535 tmccollum@centercityrealty.com
www.movinuptown.com
82
uptown
www.uptownclt.com
= uptown living to fit your lifestyle
Luxury Gracious living on the 6th floor corner unit of Rosewood on Providence. Uncompromising quality with only the best finishes and fixtures money can buy, spread throughout 3 oversize bedrooms. 3.5 glamorous baths and 2 spacious balconies. 3,600 square feet of only the finest living. If you treasure quality, this residence is for you. Sale price of $1.750 Million call 704.491.5451 for a private showing
www.uptownclt.com
uptown
83
Merrifield SouthEnd ad 0108
1/18/08 3:42 PM
Page 1
GREENMEANSGO LEEDS Certified Green Building
1927 SOUTH TRYON SOUTHEND BUSINESS CONDOS FOR SALE.
(corner of Tryon & Doggett) UNDER CONSTRUCTION / MOVE IN SUMMER ‘08 � +/- 82,000 sf with minimum of 2,500 sf � Corner location has excellent exposure � Located in heart of SouthEnd, close to restaurants, recreation, downtown & interstate � Adjacent to light rail � Excellent investment opportunity
230 WEST SUMMIT AVENUE MOVE IN FIRST QUARTER ‘09 � +/- 64,000 sf with minimum of 2,500 sf � Unobstructed view of downtown & stadium � Excellent access / walking distance to light rail � Close to restaurants, downtown and interstate � Excellent investment opportunity
Mark Newell 704.561.5243 mnewell@merrifieldpartners.com 84
July Issue 08.indd 84
uptown
www.uptownclt.com
One of the most important business moves you make is where you choose to locate your company. There’s no better place in Charlotte than SouthEnd. 1927 South Tryon and 230 West Summit Avenue are both loaded with all the amenities you want and need to work in a successful business environment. Call Mark Newell at 704.561.5243 or email mnewell@merrifieldpartners.com for more information.
6/27/2008 12:08:27 PM