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D&D's Flooring offers one of Charlottes largest selections of tile, stone and granite for your kitchen, slate and glass for your bath, custom wood flooring with inlay detail for your entryway, carpet and custom area rugs for your living room. Offering superior installation with the attention to detail that you demand. Visit our showroom to preview the latest in custom finishes and green alternatives. (Free Design services available now through september 30th) 628 West Morehead Street | 1 block west of Panthers Stadium | 704.374.9125
Framed Beaded Inset Door Style: 500/4/H Wood Species: Maple Color: Buttermilk
cabinets by Design, provides functional and aesthetically pleasing cabinet designs and quality cabinetry products. Established in 1999, Cabinets By Design boasts a staff with more than 75 years of combined cabinetry experience! We strive to meet the needs and desires of our clients while working within their budget. visit our showroom to preview custom cabinetry From: geppetto / Forestown, luxor & cabico www.eatinuptown.com 2 uptown 2914 Selwyn Ave., Charlotte, NC 28209 |
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www.cabinetsbydesignllc.com | 704.339.0222
8/27/2009 9:47:38 AM
P : call Kylie at 704.370.2861 W : SteelGardens.com e : info@steelgardens.com
The ulTimaTe in uRBan liVinG. Welcome To noDa. Nestled in NoDa's Arts District, Steel Gardens offers a distinctive experience
Condos from the 120's
defined by modern architecture, soaring spaces and high end finishes. With
Townhomes from the 190's
entertainment and restaurant choices right in your neighborhood, the convenience
Single Family Homes from the 340's
of city-life is finally affordable.
Live. Entertain. Love. Steel GardenS diStinctive featureS: • 4 decorated models • 2 car garage and rooftop terrace townhomes available • 6 Decorated Model Homes To View • 2008 Top Ten - Best Selling Townhome Community In Charlotte
september speCIALs: • get your 8k government tax rebate before it expires in nov. 09 • receive an $8000 government rebate • 100% financing available with no pmi • $2500 contributeD to closing costs For a limited time only at Steel Gardens. See agent for details.
www.eatinuptown.com uptown 3 Directions: 825 Herrin Ave.: Take I-277N to NC49 (Tryon St. & N. Davidson St.) | Exit 3B | Right on N. Davidson St. | Right on 36th St. | Left on Spencer St. | Left on Herrin Ave. | Parking lot on left side of model home.
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Townhomes with Garages in Uptown & South Park!
From the $180’s
Townhomes from the $190’s
1 Mile from South Park Mall & Lynx Light Rail Station.
Incredible 4th Ward Location! Spacious Townhomes with Attached Garage and Bonus Room.
Tour 6 Decorated Model Homes, Open Daily! • 1,747 to 4,500 sq.ft. • 2 to 4 bedrooms and 2 ½ to 3 ½ baths with owner’s bedroom up or down • 1 or 2-car attached garage • Bonus room, loft & rec rooms available • Gated entrance with clubhouse, fitness center & pool
Decorated Model Open Daily! • 1,397 to 1,704 sq.ft. • 2 to 4 bedrooms • 2 to 3 ½ baths • 1 or 2-car garage • Rec room • Balcony • Walk-in closets • Full brick • One block from Gold Rush Stop
(704) 643-7112
(704) 334-0375
Directions: I-77 to Exit 5/Tyvola Rd. Go East 2.6 mi. toward South Park Mall. Right on Park Rd. Go .5 mi. to right on Archdale Dr. Go 0.7 mi. to left into community on Park Royal Avenue. Model homes ahead on right.
Directions: From Uptown, take Tryon St. South to 6th St. Turn left and go 0.8 mi. to N. Irwin Ave. Turn right to decorated model on left.
Model Hours: Sun–Mon. 12-6, Tues.–Sat. 10-6 Prices and offers subject to change without notice. See a Sales and Marketing Representative for details.
Welcoming Families Home for Over 60 Years
For More Information, Visit RyanHomesUM.com 4
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cabinetry
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urban living newsletter Brought to you by: My Townhome
Noda Welcomes 28th Ro One of my favorite neighborhoods in central Charlotte has always been NoDa. For years its’ draw has been the local galleries, eateries, shops, and funky historic homes. The Neighborhood Theatre brings in great regional and national acts, and the gallery crawl’s that happen on the 1st and 3rd Friday each month create a lively street vibe and drum circles and bands outside are common. NoDa’s location just a mile or two from the middle of uptown, combined with a multitude of housing options and prices, has made it one of the rapidly resurging areas to choose from when deciding where to live in central Charlotte. About 6 or 7 years ago small condo projects began popping up in the area adding to the living options but many didn’t make it past the drawing board due to the real estate slump and national economic problems that hit all aspects of our local market. Thankfully not all of them met that fate.
in line with increased sales activity
the PRoJect - The 28th Ro project is a phased community with plans for 6 buildings built around an existing warehouse converted to shops and offices. The new buildings are primarily residential with some commercial planned for the corner building on 27th Street and North Davidson. Space for retail and shopping was critical for this project to enhance the existing neighborhood services in the area. “When people move to an urban area like this”, says Chris Hanson of Benchmark Realty, “they expect to have a lot of services available within walking distance”. Not only is 28th Ro just 4 blocks from the heart of the gallery, entertainment, and dining district of NoDa, but on the project site the NoDa @ 28th Street building houses Amelie’s French Bakery which bakes on-site and provides baked goods for many local restaurants. Amelie’s is open 24 hours a day, seven days and week and has a menu that includes soups, fresh sandwiches, and of course pastries and other baked goods. The NoDa Market & Deli is also located in the building providing residents easy access to sundries, drinks, and other necessities. Other tenants of the building include the North Carolina Dance Theater, Emulsion Arts, Corporate Information Technologies, All Texture Barber Salon, a private training work out facility, as well as and a handful of small offices and businesses.
Since we’ve seen a lot of press over the past couple of years about projects all over the city that either haven’t gotten off the ground or have been stopped due to the recesand an apparent easing of lending sion, it’s refreshing to see a project which has completed and some been frozen positive news out for the betthere. It’s even more ter part of a refreshing when the year. As it is, units themselves have the cancelled turned out so well. projects and 28th Ro in NoDa is others conjust that – a fantastic verted to rentnew project that will al apartments be ready for move-in have given just a couple months way to 28th from now – just Ro currently in time to take advanbeing the only tage of the $8000 tax new construccredit. The timing for tion option along the main strip of 28th Ro appears to be accidentally www.eatinuptown.com uptown the NoDa market. perfect6 with its’ completion falling
With 1 bed-
rooms starting at
$179,900 and 2
bedrooms starting at $219,900
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UNIts aNd PRIcING A few weeks ago the developers of 28th Ro invited our agents from My Townhome over to see the first completed phase of condos and tour their site. The first building has 50 units with a mix of 1 and 2 bedroom units – about half are currently under contract and slated to close this fall, and prices for these units range from $179,900 to $279,900, with some 2 bedroom 2 bath units as low as $219,900. Standard units were built out like upgraded units for many other projects I’ve seen, and features that really stood out when viewing these condos were the soaring 12’ ceilings, the stained concrete floors, granite counter tops, 8’ doors, and stylish contemporary lighting. The kitchens feature 42” solid wood cabinets with high end hardware, and full tile baths including tile showers and tub surrounds are in all units. Finally the solid construction of the building, steel and concrete, make for a much higher quality and “feel” than other wood frame options in the area.
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n d nof ks et ’s es s, rof
ne lf e as y e n” e e n
Noda todaY aNd tomoRRoW / lIGht-RaIl NoDa was seeing rapid appreciation in the years preceding housing problems and new project announcements were common. NoDa Lofts, The Nevitt Building, and The Renaissance were all finished and sold during that time. Others were put on indefinite hold and Fat City Lofts have been switched over to rentals. Homes in the area are still a hot sell, though sales and prices stalled during the worst of the recent financial crisis, but that trend seems to have changed with a thawing of the frozen local sales – since the beginning of the year 31 homes and 21 condos have sold in NoDa. Further spurring the growth of the NoDa district and the influx of new residents is the prospect of having the next phase of the light-rail system from CATS come its’ way. Their plans currently call for a line that will leave uptown, run parallel to North Davidson Street (right past the 28th Ro project), and terminate at UNCC in the University area. Stops within 1 – 3 blocks of 28th Ro are planned with final specs and stops to be announced later this year.
... having the
BUIldING a NeW lIVING / shoPPING / dINING dIstRIct 28th Ro won’t be the only multi-use project in the immediate area. Across 27th Street, adjacent to the project, another full block is slated for a project that will include 185 loft apartment units, spaces built out for 2 restaurants, and other small office and commercial slots. Other planned, but unannounced, projects in the immediate 4 block area will make this portion of North Davidson a busy hub of activity within the next couple of years. Eventually, as plans move forward and construction amps back up, the stretch of North Davidson Street from Uptown all the way to the gallery district in the heart of NoDa will be peppered with residences, cafes, shops, and offices – much like Southend is today.
next phase of the light rail system
from CATS come its’ way.
FINaNcING oPtIoNs To assist buyers with purchasing a condo at 28th Ro the NoDa Development Group has teamed up with Community One Bank. Community One financed the construction of the first building and was delighted to continue the relationship with permanent financing for residents. They are offering a variety of financing options to accommodate prospective buyers. To add to these financing options the developers of the project are offering $2500 in closing cost assistance and $2500 in “option” funds for upgrades, refrigerators, and washer/ dryers. The final incentive, important in today’s market, is a Job Loss Protection Program. Buyers at 28th Ro will be provided a policy that will cover their mortgage for up to 6 months if needed.
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Touring the site and condos at 28th Ro brought back memories from just a couple of years ago when touring new projects was something I did frequently. The pace and momentum of those days is gone for now, but that doesn’t mean great projects aren’t still being finished with this as a great example. Unlike a handful of other new projects I’ve seen lately where developers and builders have cut corners to save in a rough economy the NoDa Development Group forged ahead adding quality instead. I look forward to watching these condos fill up with new residents over the next few months and can’t wait to see the energy that keeps building for this great district. The sales team at Benchmark Realty is so certain you’ll love these condos if you stop by to take a tour of the project they’ll buy you lunch at Amelie’s!
urban living newsletter is brought to you by:
For more information about 28th Ro or the NoDa area in general feel free to contact Scott at (704) 906-1645 or Scott@Mytownhome.com or visit the on-site sales office of Benchmark Realty - 2424 N. Davidson Street #11b. Sales center hours: m - f 10am-6pm; sat 12-3pm Anytime by appointment. www.28thrOW.com
special promotionaluptown section www.eatinuptown.com
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the seen
pictures: catchlight studio
Sno-cones, sliders, and a 35-hour workweek were all reasons to celebrate our third Uptown Cool Down, held Friday afternoon at NIX, on Fifth Street. The acoustic music outside was the cherry on top of a long week, and the Firefly Sweet Tea Vodka sno-cones rounded the edges off everyone’s day, easing the transition into another glorious weekend.
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t pictures: catchlight studio
th
Skatell’s Jewelers hosted the kickoff party for the 6th annual Ballantyne Country Club (BCC) Rally for the Cure, in support of the Susan G. Komen Foundation. Skatell’s creates a one-ofa-kind piece each year celebrating the largest Rally for the Cure event in the United States. Last year the BCC raised over $114,000 for the Foundation and hopes to surpass that amount this year. Events run from September 20 26. For more info, visit bccrally.com.
b fr
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8/26/2009 2:11:29 PM
two OF CHARLOTTE’S NEWEST OFFERINGS. IN PRISTINE CONDITION AND PRICED TO SELL!
the avenue - MLS 879087 $280,000
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Originally from NY, Alessandra Salvatore has called Uptown Charlotte home for a year now. An avid writer of articles, reviews, and screenplays, Alessandra’s other addictions include interior decorating, red wine, and “swapping”—she recently created SwapSassy.com, a website where fashionistas can swap clothing. When not scoping the Charlotte scene, you can find her at home in the company of her husband, Greg, and her fat cat, Marcus. 16
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A year and a half ago John Zoët was freezing his bollocks off in Modesto, California, trying to fall asleep in a Burlington Northern boxcar. Through grace and the generosity of good people, he now works in a kitchen, studies the culinary arts at Johnson & Wales, and sleeps in a warm bed. Torn between sanity and the life of a vagabond, he writes to quell the call of the road.
Ryan Sumner is both Creative Director and Owner of Fenix Fotography, a full-service photo studio located in Plaza-Midwood that’s dedicated to creating compelling and artful images for corporate, advertising, fashion, and weddings. The studio also offers on site studio work for executive headshots. Ryan photographed this month’s fashion section. Click to fenixfoto.com to find out more.
Charlotte native Matt Kokenes is no stranger to the media-sales business in the Queen City. He has been selling both print and television for almost seven years. Through perseverance and intestinal fortitude, Matt has shown he has the toughness to succeed in this business and was recently promoted to Ad Director for the magazine. Shake Matt’s hand if you see him—he deserves it, plus he looks much better in person.
A man about town with his camera, George Lanis of Catch Light Studio has been photographing people in his native Charlotte for years. From friends’ weddings to parties to family photos for the holidays, his work is creative and diverse, and he’s always looking to show you in the best light. Check out catchlightonline.com for more.
www.eatinuptown.com
8/26/2009 1:04:56 PM
say more
with your smile!
Before she became a personal chef, Sue Bartlett was a nurse, an artist, a writer, and a mom. She’s a Texas transplant who discovered that Charlotte is a great place to put down roots. When she isn’t “researching” at Uptown’s best restaurants or planning lavish menus for her clients, you can find her in her own kitchen, cooking up something fantastic for her favorite diner, her husband, Tom.
Peter Reinhart is the Chef on Assignment at Johnson & Wales University, which means he does whatever they ask him to do and goes wherever they send him. He’s written seven books on bread, pizza, food and culture. His pizzeria at Gateway is set to open in early September and if he wasn’t busy enough Peter is also Uptown’s Contributing Food Editor. This month Peter has a conversation with the three top food critics in town.
Freelance writer Andy Graves spent his childhood and teenage years on a small, muddy dairy farm in upstate New York. He came by higher education in Helsinki; Baltimore; Cork, Ireland; and Buffalo, New York. When pressed about what he does for a living, he will explain that he is a hobo. He wanders aimlessly, tells aimless stories, and generally commits one aimless blunder after another. To learn more about the rambling, email andy@uptownclt.com
CHELSEA COOLEY- Miss U.S.A. 2005 Dentistry by Dr. Shapiro
What our clients have to say... “I cannot tell you how very impressed we are with Dr. Shapiro and his entire staff! Thank you for all that you do!”
s s
“Your office and staff is the best in the Carolina’s - I always look forward to my visits and you always make me smile!” “I absolutely loved the experience and you made me feel like a family member. I was nervous, but it was over with right away.”
Edward I. Shapiro, DDS Dilworth • Myers Park • Uptown
general practice | sedation dentistry cosmetic & restorative dentistry | neuromuscular dentistry
704.632.9922 www.ShapiroSmiles.com www.eatinuptown.com
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Originally from Atlanta, Joey has made Charlotte his home for six years now. His ‘hood roots and current Uptown lifestyle allow him to relate to just about everyone As fashion editor of Uptown Joey gets to combine all of this into one fun package and each month he strives to bring you something fresh, fun, and inspiring. You can find Joey and his constant companion, Bamboo, at J Studio in South End.
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name: Little Shiva species: mutant here for: the smell of ink on paper interests: juxtaposition, transformation, mystery, clarity, the process of becoming, image and design contributions to this issue: table of contents website: littleshiva.com
SIGNAL is a design, production, and creative editorial studio focused on creating engaging and entertaining work for all forms of moving images. Our core team of Directors, Designers, Animators, and Producers has substantial experience in both long and short-format entertainment, sports, and live action programming for broadcast outlets such as Speed Channel, FOX, ESPN, ABC, Style Network, National Geographic, FUEL TV, NASCAR, Lionsgate, IFC, and more.
Dawn Cauthen is a freelance writer, former playwright with Theatre Charlotte, and an aspiring screenwriter with an MFA in Creative Writing from Queens University of Charlotte. She is a vegetarian who enjoys finding new restaurants to frequent and enjoys ethnic food. She is working on her first novel and enjoys all forms of art including bartending, cooking, and photography (all of which she does, possibly all at the same time).
A culinary graduate of Johnson & Wales University, Nikki Sawyer Moore loves cooking and eating. While she prefers not to leave the kitchen, she occasionally uses her English degree from Davidson College to write about food. Nikki recently returned from a summer in Charleston writing and testing recipes for Nathalie Dupree and Charleston’s The Post and Courier. To find out what she’s cooking this week, check out Nikki’s blog at minced.wordpress. com.
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Although a Hoosier at heart, Jenn Burns is currently loving the blue skies and sun of North Carolina as she attends Davidson College. She is nearing the end of her freshman year and planning to create a major in food. She doesn’t know where she will end up or what she will be doing in the future, but is looking forward to enjoying it and hoping it will include food and travel.
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 or find them them online at ModryDesignStudio. com www.eatinuptown.com
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Editor/Publisher Todd Trimakas
Letter from the editor
Advertising Matt Kokenes 704.944.0551 Executive Editor Andy Graves
Four years ago the first issue of Uptown Magazine was but a twinkle in my eye, I had left the bank, bought a camera, and put together a sample of what the magazine was to become. With a few connections from friends of friends, I was able to wrangle an interview with Arthur Gallagher, the president of Johnson & Wales. Walking up to the campus in Gateway Village was a lot like my first day in college. I was nervous, not sure of what I was supposed to do, and excited all at the same time. To make it even better, I was ten minutes late. Walking into the reception area for the president of the school I was warmly greeted by his assistant, and quickly ushered into his office. In the 30 minutes we talked, Arthur quickly became Art, and any apprehension I had quickly disappeared. At the time Johnson & Wales had been in Charlotte for only a year, and because of this our interview wasn’t over when our conversation in his office ended. Like the proud father of a newborn, Art wanted to take me
cover: Let Them Eat Cake, 2009 by: fenix fotography | fenixfoto.com facial make up: scott arnold model: jennifer misenheimer
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on a tour of the campus. We visited classrooms and kitchens, where I was forced to eat delicious treats, ending with an entire meal that we both enjoyed. During the meal, Art pulled me aside and said I should meet someone. He introduced me to Chef Peter Reinhart, explaining that Peter was a nationally published author who could help with the magazine. “Fantastic,” I said aloud, thinking that one of two things would happen: either Peter and I would never touch base, or that if we did, I would be exposed as a former banker with absolutely no publishing, journalism, photography, or design experience, and my business card would fall to the bottom of his circular filing cabinet. Amazing then, and still amazing to me now, Peter and I did get together. Peter formed a writing group at Johnson & Wales, where he personally edits each member’s work and over the four years we have known one another, we have published numerous articles from his students in Uptown, including most of the articles in this month’s issue. With much pride we have also served as a launching pad for a handful of food writers who have moved on to national publications. In the meantime, Peter has published another book and is in discussions for a reality food TV show based on his book American Pie: My Search for the Perfect Pizza. (Peter will post updates on his blog when things come together: peterreinhart. typepad.com.) Peter and Art, thank you for believing in the magazine when I didn’t, and thank you for giving Uptown another much needed facet, from a foodie’s perspective.
~Todd Trimakas Publisher / Editor Todd@uptownclt.com
Contributing Editor Peter Reinhart (Food) Contributors Alessandra Salvatore Little Shiva Signal Studio Nikki Moore John Zoet Jenn Burns Dawn Cauthen Chris Wooten Signal Studio Sue Bartlett Joey Hewell Photography Ryan Sumner Todd Trimakas George Lanis Cover Ryan Sumner Distribution Sean Chesney Office 1600 Fulton Ave., #140 Charlotte, NC 28205 Contact us at info@uptownclt.com Uptown Magazine is a trademark of Uptown Publishing inc., copyright 2009. All rights reserved. Uptown is printed monthly and subscriptions are $25 annually and can be purchased online at uptownclt.com.
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fashion
words: alessandra salvatore
I love shopping for clothes, but I must admit that I have a bit of an obsession with fashion accessories. It always amazes me how you could take one fairly basic outfit and change your look instantly by adding those key pieces: a fierce pair of heels, a statement necklace, a cocktail ring. Even the right bracelet changes my mood right around, taking an outfit that is just “okay” and pulling it together perfectly to make it a “wow.” The same goes for the guys: take a simple outfit and add the right belt or chain--instant transformation. It can be easy to find these great pieces if you shop in the right places, and luckily we have some gems right here in Uptown. For a unique place that has amazing accessories for both men and women, look no further than Revolution. Located on the second floor of the Epicentre, the sprawling shop is home to a plethora of designer clothing and accessories. They’ve got a great atmosphere, and their fun and down-to-earth staff will make you feel right at home and help you find whatever it is that you are looking for. You can score big here no matter what your personal style is, and they are always running great sales. Ladies, check out the jewelry line here from Diana Warner. Her pieces seem as though they’ve been hand-crafted just for you, and she’s got everything--funky earrings, beautiful necklaces, and gorgeous bracelets. My favorites were these cuffs (below), that have sayings such as “future” and “hope,” for $45. While you’re browsing, make sure you check out the pieces from Mark Edge. I fell in love with this antique gold and silver lariat, complete with a gorgeous purple gem (right), for $129. Guys, listen up: you’ll want to check out Revolution too. Accessorizing is just as important for you---I know several of you realize this already, but many of you don’t. Having three older brothers, I understand. Something as simple as the right belt, like this worn-in brown leather option by J. Lindenberg for $110, can take your run-of-the-mill button-down-and-jeans outfit and kick it up ten notches to a trendy ensemble that will set you apart from the
the life
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crowd. Not too much, but just enough. Chicks notice this. I’m just saying. Make sure you take a peek at the line of masculine cuffs from Cynthia Desser, ranging from $99 - $155. Back to the ladies: another great place for show-stopping pieces is Butterfly, located in the Bank of America building. Here you will find stunning necklaces, striking earrings, and elegant cocktail rings, to name a few, all at great price points. Most of their jewelry is handmade, which means you are finding unique pieces that you won’t see anywhere else. I scored big with a sterling silver cocktail ring with mother-of-pearl stone for $35, and also found a one-of-a-kind two-tone lariat necklace that goes great with a formal dress for $39. If you are shopping for a gift, make sure you ask to have it gift-wrapped--their fun ribbon and colors will make you happy you did. While you are in the Bank of America building, head up to the second floor and browse around Ivy & Leo. Among their adorable dresses, you can find some great necklaces here as well. I’m always intrigued when people tell me they don’t know how to accessorize. Of course they do. I think that the real problem is that they just haven’t found the right places. Hopefully the above will inspire you. Happy shopping! U Reach Alessandra at alicatt29@aim.com For more info go to www.uptownclt.com
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uptown, within reach. Wesley Village will offer 35 distinct floor plans, providing optional sunrooms and lofts. All of the unit types will include stainless steel kitchen appliances with built in microwaves, granite countertops, upgraded lighting fixtures, ceiling fans, and washers and dryers. The Clubhouse boasts a trendy Cyber-Café, billiards room, club grade fitness center, private yoga studio and plenty of space to enjoy yourself with friends. This distinctive amenity package will offer residents an opportunityÊ to build relationships and establish a sense of community. The courtyard showcases an inviting pool with sun deck, cabanas, bar, gas grills and a cozy outdoor fireplace.
Wesley Village is located just minutes from uptown Charlotte and access to I-77, I-277 and I-85. The community is in close proximity to BryantÊ Neighborhood Park which encompasses 6.6 acres of terraced hillside and flat playing field, a shady, steeply sloped area to the west of the softball field is dotted with benches and mature trees, tennis courts, a volleyball court, and horseshoe pits for a variety of recreational activities. Phase one - oPening in sePtember. For more information call 704.372.1130 email: wesleyvillage@riverstoneres.com
why attend uptown restaurant week? reason #3 : calories don’t count when you eat out
2009 uptown restaurant week || september 18-27 || 3 courses for $35 || eatinuptown.com www.eatinuptown.com
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NOT ALL STEAKS ARE CREATED EQUAL
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HURRY, LIMITED QUANTITIES AVAILABLE
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8/26/2009 1:05:22 PM
tech the life
words: alessandra salvatore
Oh, Facebook. Whatever did we do with our hours before we began to dawdle them away on your existence? If you currently have a Facebook account you surely understand, and you probably fall into one of several categories: the “light users,” who are not on that often and have one profile pic and some wall posts. There are the “social users,” who have a few pics and a reasonable amount of friends, and log-on periodically to make plans or chat. There are the “mad taggers,” the camera-toting peeps who post pics faster than you can say cheese, and of course, the “serial status-updaters” (i.e., 5:45 p.m.: Monica is getting ready to eat Mexican! 6:45 p.m.: Monica is eating the best Mexican EVER!! 7:45 p.m.: Monica has IBS).
Sure, Facebooking can be fun, but let’s explore its ups and downs. A positive experience may go something like this: an old buddy finds you and “adds you as a friend.” You accept the request and visit her profile, maybe write something on her wall. “So good to hear from you! You and the kids look fab! You’re in VA now? I’m in NC! Let’s catch up!” Later that day she writes you a similar message and “tags” you in some great photos of good times from college. She links you up with three of your
favorite people with whom you’ve lost contact, and you are now planning a much needed “girls’ reunion weekend.” In the midst of this, your favorite cousin is messaging you, filling you in on the fam back home. Excellent! Here’s where it gets hairy: upon logging in, you are taken to the “Newsfeed.” You learn that Mary just ate a pound of mac ‘n’ cheese and can’t move, Roger fractured his arm playing Wii Bowling, you have 46 requests to take the “Which Desperate Housewives Character Are You?” quiz, 34 pending requests to “join my cause,” and discover that 24 of your friends are fans of the “I f*cking hate mosquitos” club. OMG, TMI! I wonder why we all have A.D.D.? You move on to your homepage, only to be smacked in the face with five photos you’ve been “tagged” in from that glorious night where you were not only hammered, but somehow managed to form a bright red zit in the center of your forehead that apparently grew larger with every shot you slugged. Why are your eyes half closed? And what the hell are you pointing and laughing at that no one else around you seems to notice? Where…? Oh my God, tequila night. It’s all coming back now. Un-tag! Un-tag! Let’s hope that you’ve gotten rid of these for good, and that they don’t wind up on some Japanese billboard ad for Valtrex. (Note: An innocent U.S. family’s photo really did wind up on a foreign billboard, and I recently also read that a man received an advertisement for “Hot Young Singles!” accompanied by a stolen pic of his wife.) If you are going to keep Facebooking, or if you have just crawled out from under your rock and are thinking of starting now, then take the following into consideration: (1.) Be careful of the pics that you post. Any questions, see above. (2.) Employers search Facebook. I personally know of one who did not hire that perfect candidate she interviewed after seeing her very racy profile pic. Unfair? Maybe. Does it happen? Definitely. (3.) Think before you update your status. While posting “VEGAS FOR 5 DAYS!!!” will make you look cool to some, to others you actually just posted “MY APARTMENT WILL BE VACANT FOR 5 DAYS--COME GET MY NEW FLATSCREEN I POSTED ABOUR LAST WEEK!!” Now who’s LMFAO? Overall, it’s interesting. We have no time for anything, yet take quizzes to discover our chocolate personality. We have eighty ways of communicating, yet we lack communication. We don’t like tabs being kept on us, yet we will openly illustrate everywhere we go, and freely offer up personal info via “25 things about me.” While Facebooking can be a guilty pleasure we can certainly all indulge, start to think about what else we could be doing with our time. Plant a tree. Save a lonely animal from a shelter. Help someone in need. Just don’t forget to update your status so we know where you went. U Reach Alessandra at alicatt29@aim.com For more info go to www.uptownclt.com www.eatinuptown.com
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career
words: alessandra salvatore
The Job Hunt. Nothing quite like it. If you are in the eye of this horrible storm, say it with me: IT SUCKS. And not just in the way of “I’m in a position where I am currently unemployed and hate interviewing,” but more in the way of, “How the hell can I possibly get my resume into the hands of someone who actually has an opening?” This frightening thought could cause instant anxiety, and is exactly what made me let my guard down and answer an “offer” that was a complete scam. I possess a B.A. from a university. I have several years of professional experience, and a list of references to back me. I thought I was doing well. But after spending hour after hour, night after night sending my resume out into the vast vacuum that is the internet, with no response, I started to go a little loopy. It was 2 o’clock in the morning, I was vulnerable, I’d had a few glasses of wine, and I lost my inhibitions. I responded to a “job offer” that popped up in my inbox. I showed up for the interview still skeptical, but after meeting with the head of the company I started to believe it was legit. They were a marketing and event planning company, and they raised money for several causes that helped children. It would be a “fun” job, she explained, that is “feelgood” and “fulfilling.” It sounded great. This should have been my first cue to run. But my mind swirled around late-night internet searches and retail jobs with horrendous hours, so I was in. I would show up Monday
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and head out into the “field” with two other girls to an “event” that would give me “hands on training.” Fabulous! I arrive in business-casual attire--slacks and a pair of heels, with a collared shirt. My trainers greet me, and immediately take note of my shoes. “Oh,” says one. “I hope you brought sneakers.” Yes, because that’s what I always bring my first day at a new job. And thanks for the heads up. We get in the car to head to our big “event.” The driver was very bubbly, too bubbly for 9 a.m. Girl #2 was mellow, albeit very nice. Everything is going fine until we pull out onto the highway and the bubbly one quickly accelerates both her car and her speech to 85 m.p.h. Out of nowhere, she produces a pen and piece of paper and places it in the center of her steering wheel. “So tell me about yourself!” Let’s see...I can tell you that this is the one time I really should have listened to my mother and never gotten into a car with a stranger, and that I’m really sorry I ate those eggs for breakfast. I hang on tight and do all I can to keep them down. Twenty minutes later we exit the highway, and through one eye I spot a Lowe’s Home Improvement. Surely we have stopped to ask for directions? I suggest to Ms. Bubbles that we better hurry, or else we will be late to the big event. Instead, she parks and instructs me to help “set up.” I hop out and notice the other girl pulling items from the trunk: a folding table, some t-shirts, a few water bottles and some lunch carriers. Oh. Dear. Lord. This is “hands-on training”? Am I about to become one of those people that I run from? Before I can say anything, Ms. Bubbles begins to harass her first costumers: some burly looking men needing some building materials. “I think someone needs a t-shirt!” she chirps. The men give her half a glance and keep on walking. “Almost had ‘em,” she says. Here comes an elderly couple. “Come on over and check out these water bottles! You can help the children!” They keep on trucking. I was mortified. Twenty minutes later Mrs. Bubbles tells me I need to “be aggressive.” “You know, this really isn’t my thing...” is my reply. She shoots me a hard glance. “You don’t want to help children?” Um, last time I checked, helping was donating, not pushing tshirts onto innocent shoppers. But I back off. I decide I’ll be responsible and suck up my lapse in judgment for a day, and just run like hell the minute I got out of her car and never look back. I am no quitter. I will finish what I started. Ten minutes later I was in the Lowe’s bathroom, dialing my husband. “Pleeeeease come get me!” “I can’t! I’m in meetings all morning. Wait, you’re where? Doing what?” He stopped laughing and hit the road. I went back outside and played it cool, and waited for about forty more minutes. I felt guilty for second, but then Mrs. Bubbles tried to lure children in with her nifty lunchsack and it was over for me. Finally, I saw his car pull up. He slowed down and I made a run for it--he never even came to a full stop. “What do you think you’re doing?” yelled Ms. Bubbles. “Don’t you want to help the children? You are a horrible person!” Am I? I slammed the door and we were off. U Reach Alessandra at alicatt29@aim.com For more info go to www.uptownclt.com
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I found my niche. I have become an ice cream freezer, perhaps one of only a handful of people in the country who knows the ins and outs of freezing non-homogenized ice cream. I pour some liquid in a machine and make sure there is a cardboard box to collect the final product at the other end—sounds simple enough, right? Oh, did I mention that taste-testing is mandatory? To my surprise, this job proved to be quite the challenging task. From milk baths to accidentally turning the mix into butter, there always seemed to be disaster pending.
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I
Ice cream has been my favorite food for as long as I can remember. When in a new location, my top priority is to try the local ice cream. A Spring Break trip introduced me to the soursop fruit flavor of the Caribbean islands of Turks and Caicos. During a tour of Italy I sampled more than a few of the gelaterias of Rome. I saw one-dollar American ice cream bars on every corner in China while there on a cultural tour, and just this summer, while visiting friends in San Francisco, I experienced salted caramel and balsamic strawberry ice cream. I have had the world’s ice cream. Could there be a better job for me? This meant one thing to
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me—unlimited creamy mouthfuls of paradise. Even better, believe it or not, the creamery I worked for this last summer makes the best ice cream I have ever tasted. After searching the world for that elusive flavor and texture, I found it right in my hometown, Indianapolis, at Trader’s Point Creamery. This small, family-owned farm is one of a kind, a Mecca for dairy lovers where there’s a passionate belief in grass-feeding cows to produce milk for the very best organic dairy products. I believe Trader Point Creamery’s ice cream is the shining star of the operation, as I am sure an upcoming national competition will fully support. (Remember, you heard it here first!) Their ice cream is non-homogenized, meaning the fat in the milk has not been broken up into small particles. This is also
the reason why a person, rather than a fully mechanized system, must oversee the freezing process, as the product can easily turn to butter during the freezing process. The finished ice cream is light, but coats your mouth. It’s creamy, but has substance. It tastes like biting into a banana or blackberry, or sucking on a caramel, depending on the flavor. It can turn around any bad day and mend a broken heart. The dairy guru of the farm, Fons, trained me in the process and protocols of turning mix into ice cream. He is the man behind all of the creamery’s recipes. When he began, the farm produced only milk. Now, after just a few years, the farm produces a well-known brand of yogurt and cheese. I love listening to his stories of the creameries he has built from the ground up, from Mongolia to Tanzania. On my
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Somehow there was even ice cream in my shoes. Aside from my personal dilemmas, I couldn’t get the thickness right—it was either soup or butter. The constant splat, splat, splat of too-soft ice cream was chiseling away at my sanity. I feared I had ruined numerous gallons of ice cream, my career down the drain. Most difficult of all was that once it started, the ice cream making didn’t stop until it was time for cleanup. Thankfully, each day was more controlled and cleaner
trying to attain that perfect balance. Soon, it was a completely different world. Friends I made would come by and chat as I packed the freezer full. I commandeered a radio so I could sing and dance as I washed tools and fill tubs. Perhaps I was most proud that I could walk out of work and not look like I just showered in milk. Rather than straining to keep up with my tasks, I was now able to get ahead on clean up, set up for the next day, and run tests such as how much air is being added to the mix while the ice cream peacefully flows. People came in and were mesmerized by the perfect waved ribbon that flowed, and they would whisper, “It’s beautiful.” Outside and away from work, it was like name dropping, but more powerful: I would casually slip into conversations that I was the one producing everyone’s favorite ice cream. People turned in their tracks and deliver an onslaught of questions. Hey, I realized, I have a fan club! U
Reach Jenn at jeburns@davidson.edu For more info go to www.uptownclt.com
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1447 S. Tryon St., Suite 301 at Bland St. LYNX Station first day we discussed his past experiences, and dreamt big for my future. I took precise notes on everything we did from turning on the freezer to turning off the light. I was as prepared as I was ever going to be for my first day of flying solo. His final words were, “Find your own way of doing things, and don’t worry.” In the beginning, nothing went right. My clothes were soaked from the spray produced by washing the implements. The mix-filled buckets were so heavy that I had to lean them against my legs and then do a quick shuffle from the massive refrigerator to my production area. My arms were shaking from the heavy lifting. I had to invent a two-part process to break down the batches into smaller quantities in order to lift them above my head into the machine. Always lift from the legs, not with the back—I learned the importance of that the hard way. I nearly fainted as the machines heated up my small ice cream making lair. I was sweating bullets, struggling to keep the machine full of mix. Yet, the final packing boxes were overflowing. The floor, the walls, and I were coated with chocolate mix.
than the last, and no ice cream ever had to be trashed. Each new flavor was a challenge. All flavors must come out smooth and soft, but keep their shape when they fall into the tub. Caramel and chocolate can be a bit harder because they are made with more dry matter. The ice creamsorbet crossover can be almost like custard, as there is significantly less cream in the mix, and therefore it is more difficult to turn it into butter. As with so much in life, I was
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Leave it to the ancient Greeks to have predicted what’s necessary to create the perfect burger experience in 21st century North Carolina. To be fair, when the toga-types twigged to the four basic elements—earth, wind, water, and fire—they weren’t considering that their philosophical musings would be applied to something as pedestrian as a plate of food. They were more interested in sorting out the vagaries of the universe.
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EARTH WIND FIRE WATER
}
elements of an uptown burger experience
words: sue bartlett pictures: fenix fotography
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B
ut as a pedestrian in Uptown Charlotte, pounding the pavement for an exemplary meal on a bun, I am indebted both to them and to Nick LaVecchia, who has united these four elements—with an essential fifth—to create a dining experience Socrates would die for, had hemlock not gotten to him first. Nick, who is not Greek but Italian, and—as evidenced by his two other wonderfully successful restaurants, LaVecchia’s Steaks and Seafood and Old Stone Steakhouse—understands the fivebasic-element theory and has run with it. The beauty of Uptown living and dining is that virtually everything is within walking distance. NIX Burger & Brew is no exception. Its address is 201 North Tryon Street, but don’t be deceived. The restaurant is really on Fifth Street, just around the corner from the Capital Grille, and worlds away from the busy hustle and bustle of Tryon. As you walk to it, you’ll sense that the place has a certain backstreet earthiness generally not found where the lights are brighter and the crowds are bigger. It has that “hole-in-the-wall burger-joint” feel of a place you discover by accident and can’t wait to go back to. But a “hole in the wall” it isn’t. NIX is undeniably small, which only adds charm to its brick-and-chrome, bare-bulb-and-steel-keg décor that, in a bigger space, might seem industrial and cold. It has intimate booths, open tables, and stools at the bar for comfortable seating options whether you’re there alone, as a couple, or in a group. If you have a mind to leave four walls and air conditioning behind, NIX offers sidewalk seating on Fifth Street, where you can get back to the earth, Uptown style, and feel the wind on your
face while you watch the previous and above: scenes from nix passersby. My first visit to NIX was in early summer, when the weather was pleasant. I chose a table on the sidewalk. I felt like I had stepped into another culture where little bistros open onto the street and patrons regularly enhance their meals by eating in the fresh air beneath the night sky. I enjoyed watching the lights flicker on and listening to the sounds of the city at play. When the Greeks proposed water as a basic element, I’m imagining that they meant to say “beer.” Why else would NIX be called Burger & Brew? Its beer selections range from the local Carolina Blonde to the usual domestics, like Budweiser, Coors and Miller, and then all the way to the other end of the beer universe, where brews with enticing names like Bell’s Two Hearted Ale, Seadog Blueberry, and Rogue Dead Guy are created. It is almost more than a beer aficionado can stand. The beer selection alone will keep me coming back. That—and, of course, the amazing burgers. NIX burgers are where the elements unite in perfect harmony. For a burger to be memorable, the meat itself must be of the finest quality. For the meat to be good, the beasts that provide it must be well provided for. Although I can’t certify that NIX burgers come from happy cows, the beef certainly tastes like it does. Jim Morasso, managing partner of NIX, explained why their burgers taste so good. The beef they use comes from the Stock Yards, purveyors to many of the big-name steak houses, and the beef is ground to exact specifications. The basic burgers are made from 100 percent Choice Angus beef. For an additional $4 you can substitute American bison or Kobe beef. The burgers are juicy and
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flavorful, as if the animals they came from had plenty of healthy food from the earth, good water from clear streams, or, in the case of the Kobe burgers, good beer, and lots of fresh air. Snake River Ranch is the source of both the Kobe beef and American bison. Both make excellent burgers. For the less carnivorous, the restaurant also offers turkey- and veggie-burgers. If Rule No. 1 is to start with wonderful meat, then Rule No. 2 must be to cook it well. For NIX that means fire. As implied by the bright neon flame outside the door, the flickering flames projected on the wall, and the very recognizable logo, NIX is a place where fire rules. All NIX burgers are flame grilled. It’s apparent in their appearance, their look, and in their taste. The burgers are beautifully charred on the outside and cooked to a juicy, succulent medium on the inside. The first flavor to hit the palate speaks of flame and open air; the second, earth and water. The third, fourth, fifth flavors come from the incredible toppings. I asked Jim why NIX chose to flame grill. “It’s simple,” he said. “It tastes like the backyard!” I totally agree with that piece of burger philosophy. The flame grilling revives memories of childhood picnics and the carefree days of summer. It’s a bite of the Fourth of July. NIX burgers run the topping gamut from the Classic American Cheeseburger to the exotic and unexpected French Onion Cheeseburger, with caramelized onions and Gruyere cheese. The PittsBurger is a mouthful, piled high with crinkle fries, slaw, bacon, cheddar, and Thousand Island dressing. For that “after the party” burger binge, the Charlotte Late Night Burger has an enticing combination of fried egg, bacon, chili, and homemade pimento cheese. And if you’re a child of the South, there is always the “Ham” Burger, with a topping of Virginia ham, cheddar, and barbecue sauce.
Man does not live by burgers alone. If that were not so, why would the side dishes be so great? At NIX, the sides are as outstanding as the burgers. I’ve personally enjoyed, in one meal—and at the risk of popping a few buttons—both the Bacon & Bleu Cheese Crinkle Fries and the Sweet Potato Fries. For something cool and crisp, both the Bleu Cheese and Bacon Coleslaw and the Cucumber Salad are excellent. As for starters, try the fried pickles. They are among the best in town. According to Jim, it all comes down to the type of pickle used. NIX starts with Schwartz Kosher Dills, pickled fresh, not cooked, and double coated before they hit the fryer. The fried pickles retain their crunch, are beautifully garlicky, and with a coating that’s amazingly light and crisp. Till now, I have neglected to name the fifth element to a great meal. It is quintessence. Quintessence is hard to define and quantify because it alludes to something not easily quantifiable in the material world. It is the “je ne sais quoi” to the French, or perhaps the American notion of “ambience.” But its ethereal quality does not make it less of a factor in the dining experience. For me, the fifth element is essential to a great evening out. It can be something as seemingly inconsequential as the smile of the host or hostess, the server who goes the extra mile, or the way the food is arranged on the plate. Sometimes it is the people I dine with, the mood of the other patrons, or my reason for being in that place at that time. It is what unifies earth, wind, water, and fire, and it’s alive and well at NIX each time I dine there. Here’s hoping that when you stop for a burger at NIX, you too have your own full-course, five-element experience. Earth, wind, fire, beer, and quintessence—what’s not to like? U Reach Sue at suebartlett@carolina.rr.com For more info go to www.uptownclt.com
Although I can’t certify that NIX burgers come from happy cows, the beef certainly tastes like it does.
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words: dawn cauthen pictures: fenix fotography
James Bazzelle doesn’t look like your typical restaurant owner. He wears an oversized red Polo shirt with a black “G” patch piped in white across the left breast and a pair of baggy dark blue jeans. Even though he later affirms that he’s not a huge University of Georgia fan, he still subtly pays homage to the college from his hometown. The salt-and-pepper haired Bazzelle is a larger man and a tad imposing. He commands attention—at least my attention, anyway.
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O
On an early-summer evening, he ambles through the door and looks around to see if anything is out of place. He talks to the manager-on-duty for updates on the happenings of the evening. She points, he looks, and they smile. The two appear to have a family-like bond, like relatives who actually like each other. Shortly thereafter, Bazzelle inconspicuously checks tables, eyes the big fluffy desserts atop the counter, and approves of what his chefs are crafting on the grill behind the steamy glass partition. He almost seems to be camouflaged, as if he’s a patron, until he eases behind the counter like he owns the place. This place is the eleven-year-old storefront restaurant aptly named Mert’s Heart and Soul. Mert’s is one of the original storefront restaurants in Charlotte’s new Uptown area and, according to Bazzelle, former Bank of America CEO Hugh McColl even had a hand in its creation. The eclectically decorated eatery sits at 214 North College Street, a stone’s throw from the corner of College and Fifth Streets. From the outside you can’t really grasp the “heart and soul” through the oversized glass windows. But once you swing open 44
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the door, an ethereal heart and soul quality comes rushing at you like DeAngelo Williams in the fourth quarter. James Bazzelle wanted it this way. The father of four envisioned a family-style establishment where his patrons could enjoy themselves and feel like kicking their feet up and rubbing their bellies in satisfaction. Except I wouldn’t suggest actually kicking your feet up. This is a respectable place that might even have a grandmother emerging from the back to smack your ankles with a rolled up newspaper if you did. In fact, it was Mertle Lockhart, James Bazzelle’s favorite grandmother-like patron, for whom Mert’s Heart and Soul is named. “Mrs. Lockhart would come in to my first restaurant during the lunch buffet. She was a feisty woman who wore bright colors and big jewelry. And she loved my cooking,” Bazzelle reminisces. Mertle Lockhart was one of many patrons that loved James Bazzelle’s cooking because it seems that James Bazzelle was born to cook. He is from Athens, Georgia and discovered his love of cookery after enrolling in a home economics class in high school. From there, he attended Athens Vocational College, earned an Associate’s Degree, and started his own catering business. previous: red beans and rice // the wall of history at mert’s above: james bazzelle
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“My parents never talked about college. Everyone mainly worked in the local plant doing the same thing every day. I told myself that I wanted something different,” he confesses. Relocating to Charlotte in the early 1990’s, James produced meals for Holiday Inn and later had the idea to create his own dishes for his first restaurant, Georgia on Tryon. During its three-year run, Georgia on Tryon served original recipes of healthy baked meats and tasty sides. Along with his original healthy dishes, the iconic Shrimp and Grits was one of the favorites on the menu. After learning that everyone wasn’t quite ready for his unconventional idea of wholesome-LowCountry-meets-down-home-soul-food, Georgia on Tryon closed its doors. Bazzelle and his wife went back to the drawing board, drafting a slightly different menu. He wanted to appeal to his former customers, entice new patrons such as taste-driven “meat-atarians” and dedicated vegetarians, and all the while incorporate more health-conscious selections containing all of the flavor one expects from true Southern cuisine. With this revamped philosophy, James Bazzelle compromised with his followers and incorporated fried chicken and fish. However, he didn’t budge on using fresh vegetables and healthier cooking oils. I’m a vegetarian, and Bazzelle’s philosophy has served me well. On even the most vegetarian-friendly menus I get headaches searching for something that’s healthy yet tasty. But I’ve been eating at Mert’s regularly for a year and a half and I’m never frustrated. On my first visit, before even perusing the menu, I thought I would have to concoct my own weird veggie plate as I always do at restaurants—omitting this, modifying that, and making sure it wasn’t boiled in chicken broth. My entrée order typically ends with me apologizing for being difficult, the servers telling me it’s okay while mentally stabbing themselves with their No. 2 pencil. At Mert’s, I was able to order the actual Veggie Plate Dinner with Okra and Tomatoes, Macaroni and Cheese, and Sweet Yams. It took me twenty seconds flat to decide, and I modified nothing. Minutes later, a smiling server scooted a modest plate in front of
me. Initially I thought, Is this it? That was before I learned that in a society where bigger is thought to be better, Bazzelle decided to discredit that myth by serving meals comparable to those served years ago, before the appearance of “super size” menus. Healthy food and healthy portions are his aim. I wasted no time digging into my meal. The bowl of okra and tomatoes was first. I used my fork to scoot a small bit of both onto my fork, not knowing what to expect. Okra is typically slimy and cooked tomatoes are known to lose their density, but I was pleasantly surprised. The perfectly balanced flavors exploded in my mouth. The hearty chunks of tomatoes complemented the slices of okra in a way that no other vegetable can. The natural juice created by this marriage was so delightful I requested a spoon to scoop the remainder that hid in the bottom of the bowl. The mac and cheese was next on the plate and it didn’t disappoint me. I’ve tasted this dish prepared a variety of ways, from versions with bread crumbs sitting on top to ones where pimentos had been tossed in, and while I’m sure there are other hidden ingredients added, the version at Mert’s seems as if it is made simply from cheddar cheese and macaroni shells, baked to perfection. Next, to top off the meal, was the bowl of yams. I purposely saved it for last because this vegetable, at least for me, serves double-duty as a flattering side item and an appealing dessert. The butter and cinnamon, and what tastes like honey contrasted nicely with the salted notes in the previous dishes. I scraped the bottom of my bowl, and even dumped it over to get the last drip that hid in the curve. I was deeply satisfied. On my next visit the same week, I swapped the mac and cheese for thick mashed potatoes and enjoyed them just as much. I also bragged about the place to a friend and decided to treat him to my new discovery. At the end of the meal, the friend sat across the table from me and gnawed on his fingers, savoring the oversized chicken wings he’d just devoured. He also finished off a bowl of collard greens that were piled high with fresh chopped onions and tomatoes. Over the last eighteen months, having frequented Mert’s Heart and Soul regularly and gotten to know the modest health activist behind the scenes, I’ve developed a new appreciation for James Bazzelle and his quest for a healthier life for his customers. I’ve also become one of his biggest fans. This isn’t a man who wanted to become famous by fattening his patrons while fluffing his pockets. For eleven years, James Bazzelle has relentlessly dedicated himself to Mert’s Heart and Soul, and to the city of Charlotte, in attempts to undo the harmful stereotypes of fatty Southern cooking. Not many are aware of the subtle battle he is fighting on our behalf. As a witness to this mission, I assure you that he continues to greatly exceed expectations. U Reach Dawn at mackiac@hotmail.com For more info go to www.uptownclt.com Mert’s Heart and Soul located at 214 North College Street, operates Monday through Friday, 11 a.m. to 9 p.m., and Saturday and Sunday, 9 a.m. to 9 p.m. For more information about the restaurant, visit mertsuptown.com or call 704.342.4222.
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Dark green, with large and bumpy spikes, four watermelon-sized durian fruits sit in a cardboard box near the store’s entrance. Even in the city of banking, NASCAR, and Southern charm, there are stores that carry a fruit whose smell is so obnoxious it’s forbidden in hotels and on public transportation in parts of Southeast Asia. A delicacy in Asia, their pungent aroma is described even by fans as that of a rotting corpse. The fruit has yet to win over many American palates. While my normally tolerant husband has banned me from bringing one of these fragrant melons home, I find some comfort in the fact that this oddity is available for purchase right here in Charlotte.
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words: nikki moore
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Two such places are the International Supermarket and the much larger New Century Market, located on the corner of North Tryon Street and Sugar Creek Road, in the Asian Corner Mall. The mall that houses the two grocery stores is, while large, easy to miss, as the strip of stores that includes two Asian markets set far off the street, across a span of potholepocked parking lot that appears to have been pelted with meteors. As your car bottoms out while you drive in cross the parking lot, remember that this is all part of the adventure.
And be forewarned: entering these stores is like entering a whole new world. A friend who accompanied me to the markets related how impressed she was with an episode of “Top Chef” where one of the contestants skinned an eel. With a yell, she held up a package containing long, snake-like pieces of meat from the refrigerated meat section of the store. “These,” she proudly previous and above: scenes from the international supermarket
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left: frozen mangda na (rice beetles) below: colored eggs
declared, “are the eels after they have been skinned.” Sensing her excitement, I was reluctant to direct her attention to the label which read “bull pizzle.” But it had to be done. She was an Asian market virgin, and this was a classic rookie mistake. Let’s be clear—this is not your local Teeter. There is a Cantonese saying that goes: “Anything that walks, swims, crawls, or flies with its back to heaven is edible.” For those who deem this a boastful exaggeration, give yourself five minutes in the New Century meat department. Alligator feet are sandwiched between chicken feet and honeycomb tripe, and you’ll be hard pressed to find a rib eye here. New Century’s seafood section has tanks of
live eels, frogs, lobsters, and fish, giving new meaning to the notion of choosing one’s dinner. In the frozen foods section at the International Market there are packages of beetles, bearing a strong resemblance to the cockroaches of my Florida youth, frozen neatly in Styrofoam containers. A bag that appears to contain fried chitlins is fish maw, or fried fish
speckled quail eggs. Look a little closer at that package to your right and you’ll see dried minnows, black pinpricks for eyes, preserved for now but ready to be fried or rehydrated for cooking. The produce section offers some familiarity with basics such as red bell peppers, bok choy, and cilantro. But these are overshadowed by exotic vegetables and fruits, like yama-imo, a Japanese yam, packed in sawdust, that resembles an oversized yellow carrot. There are freshwater chestnuts so refreshing and flavorful that you will never buy canned ones again. The selection of mushrooms is wide-ranging, including such varieties as enoki, oyster, and maitake—and
“Anything that walks, swims, crawls, or flies with its back to heaven is edible.”
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intestines, a popular Asian snack. Instead of chicken eggs, you are more likely to see large duck eggs, “thousand year old” eggs, and tiny,
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that doesn’t include the myriad dried mushrooms and other fungi. Neither store does a good job identifying their produce, which can be frustrating. However, I’ve found that typing a few descriptive words about the product along with “Asian market” into Google before heading to the store will usually solve any identification problems. Don’t expect to find bread. Rice flour replaces White Lily, and entire aisles feature a gamut of noodles, such as soba, buckwheat, pancit, and wonton. Fresh noodles, wound up like yarn balls, conjure up steaming plates of lo mein or Singapore street noodles. Rice, from jasmine to sushi, can be bought in bags of five to fifty pounds. What else will you find? Soy sauce, in what seems like a thousand brands, is lined up next to an equally large selection of fish sauces and cooking wines. Star anise, Szechuan peppercorns, and five spice powder, much cheaper than at your local grocery store, come in small foil packages or austere looking bottles. Dried teas, some for men and some for women, promise relaxation or the healing of ailments 56
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and come in a variety of styles. Things may be a little dusty, and it’s always a good idea to check the expiration dates when you can find them, but there is an authenticity to all of this that makes you feel as though you’ve traveled around the world. Adding to this feeling, both Asian markets contain an international section that includes Latin American, African, and Indian products. hen I was growing up, a trip to a major city was not complete without a visit to its local Chinatown. I loved walking into these neighborhoods and seeing the signs switch from English to Asian characters, the yelling of hawkers in a foreign tongue, the bustle of thousands of people that seemed to magically appear and swarm the streets, and the enticing smells that wafted from the stores filled with glazed ducks with their heads still attached. It was like visiting another country and, pressing close to my father, I remember feeling both terrified and enchanted. I experienced that same feeling when I entered these markets in Charlotte for the first time. My initial visit to New Century Market was sparked by the need to find authentic ingredients—specifically, preserved radish— for a dish called Dan Dan noodles. From the moment I stepped through the door, as my clothes absorbed that indescribable, yet distinctly Asian market aroma, I found myself in sensory overload. I spent more than an hour trying to find my ingredients, all the while distracted by the steamed buns, the tamarind, and live eels twirling around each other in a black and constantly moving mass. On a subsequent visit I was introduced to the smaller International Supermarket by Betty Lee, a patient guide and fabulous Chinese cook here in Charlotte (her thirteen-course Chinese New Year dinners are legendary). With her guidance, I was able to focus and start to appreciate the rich diversity of Asian food and the incredible resourcefulness of Asian cooks. My appreciation has only deepened on ensuing visits as I’ve learned more, tried new things, and grown comfortable in what is truly a world outside my comfort zone. International Supermarket and New Century are far from being the only Asian mar-
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kets in town, but their size and breadth of product are perfect for those who like to jump in with both feet. For first-timers, the adventure might consist of just driving across the parking lot and walking through the doors for a look around. You might return to your car with a bottle of soy sauce, a little bok choy, or a bag of rice, but maybe, just maybe, you’ll be bold enough to also carry out a ripe old smelly durian fruit. Or, perhaps, buried deep in your shopping bag, a package of prized bull pizzle. U
recipe
Reach Nikki at NSM477@students.jwu.edu For more info go to www.uptownclt.com New Century Oriental Food Supermarket 4500 N Tryon St 704.921.1716 Open daily, 9:00 a.m. to 8:30 p.m. International Supermarket 4520 N Tryon St 704.509.1799 Open daily, 9:30 a.m. to 8:30 p.m.
Xie Laoban’s Dan Dan noodles Serves 2 Adapted from Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop. 8 oz Chinese flour-and-water noodles For the sauce: 1/2 teaspoon ground roasted Szechuan pepper 2 tablespoons sesame paste, may be labeled as Chinese salad dressing 3 tablespoons light soy sauce 2 teaspoons dark soy sauce 4 tablespoons chili oil For the meat topping: 1 tablespoon peanut oil 3 Szechuan dried chilies, cut in half and seeds discarded 1/2 teaspoon whole Szechuan pepper 1 1/2 tablespoons preserved radish 1/2 cup beef or pork, finely chopped 2 teaspoons light soy sauce Bring the water to boil. Prepare the noodles as directed on package. Combine the ingredients for the sauce in a small bowl. Set aside. Heat a wok or large skillet over medium heat. Add the peanut oil. Sauté the chilies and Szechuan pepper until just fragrant, being careful not to burn them. Add the preserved vegetable and sauté for 1 minute. Add the beef and soy sauce and sauté until meat is cooked through. Remove from the wok and set aside. Drain the noodles. Spoon a little sauce into each serving bowl. Divide the noodles between bowls and sprinkle with the meat topping. Serve immediately with chopsticks. Stir the dish before eating to combine all the ingredients. Add more sauce if desired.
In today’s society your means of transportation can influence what people think of you, and in some cases it reflects what we think of ourselves. The vehicle you drive is a reflection of your profession, your neighborhood, and perhaps even a desire to “keep up with Joneses.” Your past experiences may also influence what sort of vehicle you choose to drive. Think of mom or dad’s first lessons teaching you to drive. Remember high school and what comes to mind: your first car. Trips across town or to the drive-in theatre, or to the beach. The first truly new car you ever purchased. The car you bought to go on vacation with. All those favorite times with family and friends. No matter the cherished memory, you’re sure to recall the car or truck that you took along for the ride. In some cases, the thoughts and memories involve thoughts like, “We are a Toyota family,” or, “I’m a Ford truck man.” The vehicle and the manufacturer become part of who we are as a person, and even sometimes an important part of family tradition. People know you for the car you drive, and when it’s you coming down the street, they know it and smile. Americans are proud of there vehicles. A female friend once told me that she judged a man by whether he kept his car clean and in running order. A businessman confided in me that in the time before cell phones, he sometimes told the white lie that he had run out of gas and used the freedom to drive, enjoying the guilty pleasure of being lost for hours. Wouldn’t that be nice today? So remember: Before you go to pick up that next first date, make sure you clean your car and have a full tank of gas to “get lost” with. Leave the cell phone behind and enjoy a little freedom—and, of course, drive safely out there!
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words: john zoĂŤt
Madness in the Melting Pot Although I adore breakfast food, I rarely eat an actual breakfast. In the morning I crave only the most inelegant, unappealing pairing a culinarian could ever conjure: coffee and cigarettes. Until my smoker’s rights have been finally annihilated, I will continue savoring them both in respectable quantities. As a cook, whose duty it is to appease the appetites of others, I have found only two things that whet my own appetite for solid substance in the morning. The primary culprit is the sweet sizzling smell of smoked pork, expelling its porcine perfume from any and all equipment used to cook bacon. It is the almightiest of meats in my opinion, worthy of its own spot in the foundation of a properly balanced food pyramid.
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T
he only other odor I have known to arouse hunger in the morning hours is a bit peculiar. There is a sludge-like substance found at the bottom of most deep-fat fryers once the oil is removed for cleaning. No matter what has been cooked in the fryer-fish, fries, rangoons, rice noodles, churros, or chips--it always smells the same. Every time I catch a whiff, I’m smacked stupid with a desire to devour something real. This is one of my cooking-acquired quirks. Everyone is idiosyncratic. It’s part of what makes us human, what makes us intrinsically unique, and our idiosyncrasies continue to develop over the course of our lives. I have become increasingly aware of certain quirks, born in the kitchen, on display in this cook and in other cooks as well. By definition, a quirk is a way of behaving, thinking, or feeling that is peculiar to an individual or a group, especially an odd or unusual one. By my observation, there are restaurant quirks that are commonly shared, and others that are especially peculiar to odd and unusual cooks. These cooks are the ones for whom I have the greatest affinity. After bumping all around the Lower 48 for a few years, I currently work in the greater Charlotte area, I’m back in the South where quirky kitchen folk aren’t hard to come by. For instance, I knew a broiler cook in Michigan; I called him Sims. All day long the radio played on his station, and for most of the day he would improvise his own lyrics particular to whatever was happening at the time. A hip hop chorus of, “Ghetto prisoners, rise, rise, rise,” would become, “I need a burger with fries, fries, fries.” Billy Joel’s “Piano Man” was overwhelmed by Sims singing, “Sear us a steak, you’re the broiler man, sear us a steak tonight. We’re all in the mood for it medium; it’s coming back if it ain’t cooked right.” There are countless songs marred by this man, none of which I’ll ever hear the same way again. For that I am grateful. A chef named Scotty who, well (there’s no P.C. way to put it) “swung both ways,” would always remind people when he slid by them in the narrow spaces up and down the line that, “Everything is cool.” It was his way of telling people that he just needed to ladle a cup of
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soup, or grab a side of Caesar dressing, and that he wasn’t trying to cop a feel. Scotty must have worked in a hellacious, way-too-busy weekend joint before we worked together, because no matter what the restaurant looked like at 6:30 on Friday night, he’d start getting jittery. At the first sight of tables showing up, he always--and I mean always--remarked, “Here they come boys,” as if the Roman legions had just finished conquering Europe and we were the unfortunate cooks sentenced to feed them all. Scotty, if you ever read this, I know it’s cool and I love you, you kooky old bastard. Then there was Rick, “Tricky-Rick,” as I called him, or even “Silent P” (as in “P”rick), as he sometimes introduced himself. During the summers Rick came in to work the dinner rush in a pub out West that I once referred to as my home away from home. In the winter, he worked in the kitchen at the ski lodge so he could snowboard for free. Rick rolled in at 3:00 p.m. to set up and work the cold side, which took the first hit from customers at around 5:30. In his two-and-a-half hours of relative downtime amidst the trickle of tickets for happy hour customers wanting nachos, Rick cleaned and restocked his line cooler and steam table in an immaculate fashion. I’m O.C.D. when it comes to prepping my mise en place prior to service, but this kid took it to a level for which psychoanalysts haven’t yet developed a term. Right before the dinner rush hit, when his line was less than a smudge away from perfection, he covered every visible inch of stainless-steel with a double layer of plastic wrap, making sure to keep it cling and wrinkle free. Then we’d get hit--sling this, sling that, do our thing, feed the masses, have a laugh, wind down, and, finally close. After the ceremonial post-rush/ pre-clean smoke, Rick would come in, switch out his cooler containers, stock a little more if necessary, put the lids on, rip off the plastic wrap, and within ten minutes be in his street clothes clocking out. Idiosyncrasies might not quite account for the nature of a pastry chef I knew named Claire. Perhaps it was an infrequent quirk at some point in her career but by the time I worked with her, she had a full-fledged propensity toward sexual aggression. Never before and not since have I felt so vulnerable around a female.
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My only guess is that at some point she realized that the only way to fight a certain type of fire is by burning the hell out of it. In an industry full of foul-mouthed man-boys trapped in a mostly steel box for hours on end, the kitchen can be a precarious place for an attractive girl. Not for Claire. She was the first girl who groped, spanked, and snickered at me so viciously that I felt violated. She was so aggressive that I never once thought about initiating any type of flirtatious behavior. I had a healthy fear of being humiliated by her reaction. A friend and fellow line cook once justified my fear when he made the mistake of walking up behind her, grabbing her hips and uttering a few choice phrases too raunchy for print. If you’ve ever seen a small dog mount a larger dog then you’ll have an easy time picturing what happened. After a vicious bump backwards, while he was holding himself and moaning, she took him by a fistful of hair, bent him over the closest countertop, and proceeded to hump him--the way dogs do-shouting, “Is that how you like it!” That poor guy was too embarrassed to blush. He just turned white, ghost white, and never messed with her again. Claire, however untactfully or even unlawfully, gave me a new appreciation for women in the commercial kitchen, and, point of fact, the girl could outright bake. Years later, I still crave her spiced applesauce cake. Cooks: my brand, my people, my preference. The twisted societal microcosm of the commercial kitchen claims the full gamut of personalities and personality disorders: from crackpots, crazies, and junkies to saints, sages, and even a few ordinary citizens. The fast-paced, stressful swelter of the line and the antithetical saunter required to rock it (i.e., to prepare food efficiently and effectively) produce a breed of body and soul like no other. We generally operate like a large dysfunctional family, bound not by love but by a common duty, purpose, and passion: to cook a damn fine product, present it in the most pleasing way possible, and hurry the hell up because the customer’s waiting. Idiosyncrasies are welcome and even encouraged. You can be as strange as they come, so long as you can hold your own when--“Here they come boys”--it’s time to cook. U Reach John at JAZ042@students.jwu.edu For more info go to www.uptownclt.com
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Dining and Nightlife Guide AMERICAN Alexander Michael’s – $ 401 W. 9th St. 704.332.6789 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 – $$$ 601 S. College St. WestinHotel 704.335.2064 Fenwick’s – $ 511 Providence Rd. 704.333.2750 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 French Quarter – $ 321 S. Church St. 704.377.7415 John’s Country Kitchen – $ 1518 Central Ave. 704.333.9551 Nix – $ 201 N. Tryon St. 704.347.2739 Pike’s Soda Shop – $ 1930 Camden Rd. 704.372.0097 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Providence Café – $ $ 829 Providence R d. 704.376.2008 Providence Road Sundries – $ 1522 Providence Rd. 704.366.4467 Rock Bottom – $ 401 N. Tryon St. 704.334.2739 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Simmons Fourth Ward Restaurant – $ 516 N. Graham St. 704.334.6640 Something Classic Café – $ 715 Providence Rd. 704.347.3666 South 21 – $ 3101 E. Independence Blvd. 704.377.4509 Southend Brewery – $$ 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.
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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 Town 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 Basil Thai – $ 210 N. Church St. 704.332.7212 China King – $ 128 Brevard Ct. 704.334-7770 China Queen Buffet – $ 127 N. Tryon St. Ste 3 704.377.1928 China Saute – $ 2214 Park Rd 704.333.1116 Creation – $ 1221-A The Plaza 704.372.2561 Cuisine Malaya – $ 1411 Elizabeth Ave. 704.372.0766 Dim Sum – $ 2920 Central Ave. 704.569.1128 Eggroll King – $ 8907 Steelechase Dr. 704.372.6401 Emperor Chinese – $ 337 S. Kings Dr. 704.333.2688 Fortune Cookie – $ 208 East Independence Blvd. 704.377.1388 Fujiyama – $ 320 S. Tryon St. 704.334.5158 Fuse Box – $ 227 W. Trade St. 704.376.8885 Ginbu 401 – $ 401 Providence Rd. 704.372.2288 Great Wok – $ 718 W Trade St. Ste M 704.333.0080 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 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 Mac’s Speed Shop – $ 2511 South Blvd. 704.522.6227 Rib Palace – $ 1300 Central Ave. 704.333.8841
Dilworth Coffee – $ 1235 East Blvd # B, 704.358.8003 330 S Tryon St, 704.334.4575 Dilworth Playhouse Cafe – $ 1427 South Blvd. 704.632.0336 Einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 Java Passage – $ 101 W. Worthington 704.277.6558 Jump N Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217 La Tea Da’s – $ 1942 E. 7th St. 704.372.9599 Nova’s Bakery – $ 1511 Central Ave. 704.333.5566 PJ’s Coffee & Lounge - $ 210 E. Trade St. (Epicentre) 704.688.0366 Port City Java – $ 214 N. Tryon St. (Hearst) 704.335.3335 SK Netcafe – $ 1425 Elizabeth Ave. 704.334.1523 Starbucks – $ 545 Providence Rd. 704.372.1591 Starbucks – $ 101 S. Tryon St. 704.374.9519 Tic Toc Coffee shop – $ 704.375.5750 512 N. Tryon St.
DELI
Adams 7th Street Market – $ 401 Hawthorne Ln. 704.334.0001 Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Art’s Barbecue – $ Blynk – $ 900 E. Morehead St. 704.334.9424 Coffee Cup – $ 200 S. Tryon 704.522.3750 914 S. Clarkson St. 704.375.8855 Common Market – $ 2007 Commonwealth Ave. 704.334-6209 Einstein Brothers – $ Dikadee’s Deli – $ 201 S. Tryon St. 704.332.4015 1419 East Blvd. 704.333.3354 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 Dogwood Cafe – $ 704.376.8353 IHOP – $ 138 Brevard Court 2715 E. Independence Blvd. 704.334.9502 Fresco Cafe & Deli – $ 3642 Moultrie St. Monticello – $$ 704.376.5777 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Grand Central Deli – $ Owen’s Bagel & Deli – $ 101 N. Tryon St. 704.348.7032 2041 South Blvd. 704.333.5385 Great Harvest Bread Co. – $ Tic Toc Coffeeshop – $ 901 S. Kings Dr. 704.333.0431 512 N. Tryon St. 704.375.5750 Groucho’s Deli – $ 201 N. Tryon St. 704.342.0030 BRITISH Halfpenny’s – $ 30 Two First Union Ctr. 704.342.9697 Big Ben’s Pub – $ Jersey Mike’s Subs – $ 128 S. Tryon St. 704.343.0006 801 Providence R d. 704.334.6338 Jersey Mikes Subs – $ CAJUN & CREOLE 2001 E. 7th St. 704.375.1985 Jump N Joe’s Java Joint – $ Boudreaux’s Louisiana Kitchen – $ 105 E. Morehead St. 704.372.3217 Laurel Market South – $ 501 E. 36th St. 704.331.9898 1515 South Blvd. 704.334.2185 Cajun Queen – $$ Leo’s Delicatessen – $ 1800 E 7th St. 704.377.9017 1421 Elizabeth Ave. 704.375.2400 C A R I B B E A N Li’l Dino – $ 401 S. Tryon St. 704.342.0560 Matt’s Chicago Dog – $ Anntony’s Caribbean Cafe – $ 425 S. Tryon St. 704.333.3650 2001 E. 7th St. 704.342.0749 Owen’s Bagel & Deli – $ Austin’s Caribbean Cuisine – $ 2041 South Blvd. 704.333.5385 345 S. Kings Dr. 704.331.8778 Philadelphia Deli – $ CHINESE 1025 S. Kings Dr. 704.333.4489 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 88 China Bistro – $ Rainbow Café – $ 1620 E. 4th St. 704.335.0288 400 South Tryon 704.332.8918 Vanloi Chinese Barbecue – $ Reid’s – $ 3101 Central Ave. 704.566.8808 225 E. 7th St. 704.377.1312 Wok Express – $ Ri-Ra Irish Pub – $ 601 S. Kings Dr. 704.375.1122 208 N. Tryon St 704.333.5554 Salvador Deli – $ COFFEE SHOPS N. Davidson St. 704.334.2344 Sammy’suptown Deli – $ Caribou Coffee – $ www.eatinuptown.com 63 1113 Pecan Ave. 704.376.1956 100 N. Tryon St. 704.372.5507
BREAKFAST
8/26/2009 1:08:41 PM
Dining and Nightlife Guide Sandwich Club – $ 525 N. Tryon St. Sandwich Club – $ 435 S. Tryon St. Substation II - $ 1601 South Blvd 1941 E. 7th St.
704.334.0133 704.344.1975 704-332-3100 704-358-8100
DESSERT Crave the Dessert Bar – $ 501 W. 5th St. 704.277.9993 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Dolce Ristorante – $$ 1710 Kenilworth Ave. 704.332.7525 Luce Ristorante – $$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Monticello – $$ 235 N. Tryon St.– Dunhill Hotel 704.342.1193
ECLECTIC The Melting Pot – $$$ 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.
704.332.1886
GREEK Greek Isles – $$ 200 E. Bland St. Little Village Grill – $ 710-G W. Trade St. Showmars – $ 214 N. Tryon St.
704.444.9000 704.347.2184 704.333.5833
INDIAN Copper – $$ 311 East Blvd. Maharani – $ 901 S. Kings Dr. Suruchi’s – $ 129 W. Trade St.
704.333.0063 704.370.2824 704.372.7333
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 – $$ 800 E. Morehead St. 704.358.8004 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Intermezzo Pizzeria & Café – $ 1427 E. 10th St. 704.347.2626 Little Italy – $ 2221 Central Ave. 704.375.1625
September 09.indd 64
L AT I N Cloud 9 Confections – $ 201 S. College St. 704.334.7554 Latorre’s – $$ 118 W. 5th St. 704.377.4448 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855
M E AT & T H R E E Dish – $ 1220 Thomas Ave. 704.344.0343 Mert’s Heart & Soul – $ 214 N. College St. 704.342.4222 Blue – $$$ 214 N. Tryon St. 704.927.2583 Intermezzo Pizzeria & Café – $ 1427 E. 10th Street 704.347.2626
MEXICAN
I TA L I A N
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Luce Ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Mama 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 Villa Francesca 321 Caldwell St. 704.333.7447 Volare – $$ 1523 Elizabeth Ave. 704.370.0208 Zio Authentic Italian – $$ 116 Middleton Dr. 704.344.0100
uptown
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.
704.334.6338 704.940.0200
East Boulevard Grill – $ 1601 East Blvd. 704.332.2414 Ember Grille – $$$ 601 S. College St. - Westin Hotel 704.335.2064 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Sullivan’s – $$$ 1928 South Blvd. 704.335.8228 The Corner Pub – $ 335 N. Graham St. 704.376.2720
PIZZA Brixx – $ 225 East 6th St. 704.347.2749 Donato’s Pizza - $ 718-A West Trade St 704.714.4743 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Hawthorne’s NY 1701 E. 7th St. 704.358.9339 Latta Pizza – $ 320 S. Tryon St. 704.333.4015 Papa John’s Pizza – $ 1620 E. 4th St. 704.375.7272 Picasso’s – $ 214 N. Church St. 704.331.0133 Pie Town – $$ 710 W. Trade St. 704.379.7555 Pizza Hut – $ 901 S. Kings Dr. 704.377.7006 Rudino’s Pizza & Grinders – $ 2000 South Blvd. - Atherton Mill 704.333.3124 UNO Chicago Grill – $ 401 S. Tryon St. 704.373.0085 Villa Francesca 321 Caldwell St. 704.333.7447 Zio Authentic Italian – $ 116 Middleton Dr. 704.344.0100
QUICK BITES Bojangles’ – $ 310 E Trade St. 704.335.1804 Boston Market – $ 829 Providence Rd. 704.344.0016 Burger King – $ 310 E. Trade St. 704.334.3312 Chick-fil-A – $ 101 S. Tryon St. 704.344.0222 Chicks Restaurant – $ 320 S. Tryon St. – Latta Arcade 704.358.8212 Church’s – $ 1735 W. Trade St. 704.332.2438 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Green’s Lunch – $ 309 W. 4th St. 704.332.1786 Mr. K’s – $ 2107 South Blvd. 704.375.4318 Papa John’s Pizza – $ 1620 E. 4th St 704.375.7272
Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622 Pita Pit – $ 214 N. Tryon St. 704.333.5856 Quiznos Sub – $ 127 N. Tryon St. 704.374.9921 Quizno’s – $ 320 S. Tryon St. – Latta Arcade 704.372.8922 Roly Poly Sandwiches – $ 317 S. Church St. 704.332.6375 Sbarro – $ 101 S. Tryon St. 704.332.5005 Simply Subs – $ 212 S. Tryon St. 704.333.0503 Smoothie King – $ Epicentre - 210 Trade St. 704.979.6911 Smoothie King – $ One Wachovia Center 704.374.0200 Spoons – $ 415 Hawthorne Ln. 704.376.0874 Woody’s Chicago Style – $ 320 S. Tryon St. - Latta Arcade 704.334.0010 Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720
S E A F O O D Aquavina – $$$ 435 S. Tryon St. 704.377.9911 Cabo Fish Taco – $ 3201 N. Davidson St. 704.332.8868 Capital Grille – $$$ 201 N. Tryon St. 704.348.1400 Fig Tree –$$$ 1601 E. Seventh St. 704.332.3322 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
www.eatinuptown.com
8/26/2009 1:08:41 PM
Dining and Nightlife Guide Chima – $$$ 139 S. Tryon St. 980.225.5000 LaVecchia’s – $$$ 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. Restaurant i – $$ 1524 East Blvd. Ru-San’s Sushi – $$ 2440 Park Rd.
704.372.3553 704.954.0087 704.372.7757 704.370.0100 704.333.8118 704.374.0008
T A P A S Arpa Tapas – $$$ 121 W. Trade St. Cosmos Cafe – $$ 300 N. College St.
704.372.7792 704.372.3553
V E G E T A R I A N Blynk – $ 200 S. Tryon 704.522.3750 Dish – $ 1220 Thomas Ave. 704.344.0343 Something Classic Café – $ 715 Providence Rd. 704.347.3666
V I E T N A M E S E Pho An Hoa – $ 4832 Central Ave.
704.537.2595
B A R S Amos SouthEnd – $ 1423 S. Tryon St. 704.377.6874 Apostrophe Lounge – $$ 1400 S. Tryon St. 704.371.7079 BAR Charlotte – $ 300 N. College St. 704.342.2557 Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338 Buckhead Saloon – $ 201 E. 5th St. 704.370.0687 Cans Bar – $ 500 W. 5th St. 704.940.0200 Cedar Street Tavern – $ 120 N. Cedar St. 704.333.3448 Connolly’s on 5th – $ 115 E. 5th St. 704.358.9070 Cosmos – $$ 300 N. College St. 704.375.8765 Coyote Ugly – $ 521 N. College St. 704.347.6869 Crave the Dessert Bar – $ 501 W. 5th St. 704.277.9993 Dilworth Bar & Grille 911 E. Morehead St. 704.377.3808
September 09.indd 65
Dilworth Billiards 300 E. Tremont Ave. 704.333.3021 Dixie’s Tavern 301 E. 7th St. 704.374.1700 DoubleDoor Inn 218 E. Independence Blvd. 704.376.1446 Ed’s Tavern 2200 Park Rd. 704.335.0033 Evening Muse 3227 N. Davidson St. 704.376.3737 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 Hartigans Pub – $ 601 S. Ceder St. 704.347.1841 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Howl at the Moon – $ 210 E. Trade St. 704.936.4695 Jillian’s SouthEnd – $ 300 E. Bland Street 704.376.4386 Loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898 Madison’s – $$ 115 Fifth St. 704.299.0580 Morehead Tavern – $ 300 East Morehead St. 704.334.2655 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Picasso’s – $ 214 N. Church St. 704.331.0133 PJ’s Coffee & Lounge - $ 210 E. Trade St. (Epicentre) 704.688.0366 Pravda – $$ 300 N. College St. 704.375.8765 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Stool Pigeons – $ 214 N. Church St. 704.358.3788 Suite – $ 210 E. Trade St. 704.999.7934 The Attic – $ 200 N. Tryon St. 704.358.4244 The Corner Pub – $ 335 N. Graham St. 704.376.2720 The Forum – $$ 300 N. College St. 704.375.8765 The Gin Mill – $ 1411 S. Tryon St. 704.373.0782 The Penguin – $ 1921 Commonwealth Ave. 704.375.6959 The Pub – $ 710 West Trade St. 704.333.9818 Thomas Street Tavern – $ 1218 Thomas St. 704.376.1622 Tilt – $$ 127 W. Trade St. 704.347.4870 Town Tavern – $ 200 N. Tryon Tremont Music Hall – $ 400 W Tremont Ave. 704.343.9494 Tutto Mondo – $ 1820 South Blvd. 704.332.8149 Tyber Creek Pub – $ 1933 South Blvd. 704.343.2727 Vinnie’s Sardine – $ 1714 South Blvd. 704.332.0006 Visulite Theater – $ 1615 Elizabeth Ave. 704.358.9250 Whiskey River – $ 210 E. Trade St. 704.749.1097
www.eatinuptown.com
uptown
65
8/26/2009 1:08:42 PM
why attend uptown restaurant week? reason #103 : last time you tried to make bĂŠchamel sauce you ended up in the emergency room
2009 uptown restaurant week september 18-27 3 courses for $35 eatinuptown.com make your reservations today
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September 09.indd 66
uptown
www.eatinuptown.com
8/27/2009 11:27:28 AM
Aquavina 435 South Tryon St 704.377.9911 BlackFinn 210 E Trade St 704.971.4440
Mccormick & Schmick’s Seafood Restaurant 200 S Tryon St # 201 704.377-0201 Mez 210 E. Trade Street 704.971.2400
Blue 214 N Tryon St 704.927.2583
Mimosa 327 S Tryon St 704.343.0700
Captial Grille 201 N Tryon St 704.348.1400
Morton’s 227 W Trade St # 150 704.333.2602
Chima 139 S Tryon St 980.225.5000
Ratcliffe on the Green 435 S Tryon St 704.358.9898
Ember Grill 601 S College St 704.335.2064
Room 112 112 S Tryon St 704.335.7112
Enso 210 E. Trade St 704.716.3676
Sonoma 100 N. Tryon St 704.332.1132
Fiji & Kashmir 116 W 5th St 704.376.1212
Therapy Cafe 401 N Tryon St # 102 704.333.1353
LaVecchia’s 225 East 6th St 704.370.6776
Zink. 201 N Tryon St 704.444.9001
Luce Ristorante 214 N Tryon St 704.344.9222
www.eatinuptown.com
September 09.indd 67
uptown
67
8/27/2009 10:23:33 AM
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September 09.indd 68
8/26/2009 1:08:58 PM