The Cellar at Duckworth's

Background: Rob Duckworth expanded his Charlotte empire of Duckworth's to include a new concept: craft beers, cocktails, and more upscale cuisine from the usual bar fare. The Cellar is located in the basement of the Tryon Duckworth's and has a walk-in beer cooler and a separate kitchen from the upstairs restaurant. 

Order This: As The Cellar is close to Scallionpancake headquarters, this review has been a while in the making. We first visited The Cellar right after their opening in July, and we have been several times since. After our first visit, we would have recommended the Saffron Fettuccine heartily; after our third visit we would have told you to skip it (gummy pasta, overcooked octopus, blah). Even after our first visit, we would have told you to beware the House Made Waffle Cones (Ponzu Poke Tuna; Coconut Shrimp; Chicken Sriracha Honey)--the sweet/savory combination they are aiming for is lost in overly sugary cones and lackluster fillings. Conversely, we would recommend the Dried Garbanzo Bean Hummus and the Tuna Tartare for being consistently on-point. The tartare is served with guacamole and wonton crisps, and it's a well-done take on a favorite. Same goes for the hummus, but it's hard to screw up hummus (thanks, tahini!). The Cellar Burger was neither a win or a loss: we give it a solid: "meh." On our last visit, our dining companions enjoyed the Espresso Rubbed Lamb Carpaccio, and we like them so we will take their word on the matter as final (don't let us down, #Jarah). 

Basically, eating at The Cellar is food Russian roulette--it was a 4 in July and a 2 in October. This is not a game you want to play when the bill for two could easily be $70, if you're drinking. 

Dessert: We have only ordered one dessert, the Campfire Almond S'more. It was...cold--as in: no melt-y chocolate on a s'more?! Say it ain't so. Our waitress told us it was supposed to be served that way, but we were dubious. If that's indeed the intended serving style, it doesn't really work in practice. It was hard to eat and the flavors didn't meld at all. Did we eat it? Well, yeah, because we love chocolate and we're not quitters. But come on, guys. 

Drink: This is where The Cellar wins all day, every day. The beer and wine selection is huge, but more importantly the craft cocktails are incredible. Our favorite is the Cellar Smash, which is basically an alcoholic ginger slushie. You can hear the bartenders smashing the ginger for the drink, and doing all kinds of old-school cocktail mixology voodoo. Tip: sit at the bar and get the insider scoop on what's going in those drinks. Magic. If this were a libations-only blog, The Cellar gets a 5. 

Atmosphere: The feel is as speakeasy-esque as we've seen in Charlotte--that is, until we open our own speakeasy. You've got mood lighting, classy wood accents, and a quiet yet electric atmosphere. Very Gatsby.

Southern Hospitality: We have had service that runs the gamut from staid and old-school charm to borderline surly. Again, roulette. The server who tried to take a 3/4 finished Cellar Smash almost lost an arm. 

Frankie's Notes: Our speakeasy will be accessed from an underground tunnel; Venti Jason is going to open a school for gifted Octopi; Never (never) take a plate or a drink without asking if the eater is finished, if you value your appendages; "First, you take the mallow..."; Are there unicorn tears in a Cellar Smash? We are asking for a friend. 

Ranking: 2 out of 5

Et Cetera: 

330 N. Tryon St.
Charlotte, NC 28202
Sunday-Wednesday: 5pm-12am
Thursday-Saturday: 5pm-2am

http://thecellaratduckworths.com/ 

 

Danny's Midwood Challenge

Danny conquered the Midwood Challenge at the Diamond restaurant. For his bravery he received a t-shirt (they only had ladies smalls left so he got an IOU). Scallionpancake salutes you! 

 

Founding Farmers

Background: Founding Farmers was, well, founded by in 2011 by The North Dakota Farmers Union to promote family farms. After years of successful marketing/managing at the original location, Dan Simons and Mike Vucurevich are now co-owners of this successful concept. Founding Farmers is faithful to the principle of farm to table; everything in their restaurants is sourced locally and nothing is frozen (except for the ice cream!). Yes --even the to-go cups are made from 100% recycled materials. The first location is located near George Washington University and now there are two additional locations in Tysons, VA and Potomac, MD.

 Order This:  If you are there for brunch we recommended either the Whipped Blueberry Butter Buttermilk Pancakes or the Founding Farmer's Breakfast. The pancakes were light and fluffy with a blueberry butter that would make Willy Wonka turn into an Umpa Lumpa. The Founding Farmer's Breakfast comes with two eggs, your choice of meat, and a side - but for three extra dollars you can get a bacon upgrade which comes with a speciality glaze of either black pepper maple, Texas BBQ sauce, hot sauce, or sweet & sour. FOR THE LOVE OF GOD GET THE BACON UPGRADE. If you don't you will probably regret that decision for the rest of your life. Also, a shout out to the hash browns--they looked like the ones you get a Waffle House, except they were 100 times better. If you go for dinner we highly recommend any of their pastas, which they make fresh everyday. We tried the sausage mushroom gnocchi which was amazing. Someone else in our party got the trout which was delicious as well. For an appetizer we got the "Bread, Chips, Crisps" which was a mountain of homemade chips and breads with four amazing sauces: romesco (red pepper based sauce), pimento cheese, green goddess (avocado + magic), and onion dip.

Dessert: Uncle Buck's Beignets. If you don't get these here then you can't blame anybody but yourself (Sorry Obama). These are maybe the best beignets ever imagined. They were warm, soft, and layered to perfection. They came with three different types of dipping sauces --raspberry, chocolate, and caramel. 

Drink: Founding Farmers has an extensive cocktail list that blends old school favorites with the new (Chelsea Handler Cocktail, anyone?). All the juices are hand-squeezed daily and, and they make fresh syrups twice a week for delicious non-alcoholic cocktails. We tried the Raspberry Rickie and the Blueberry Phosphate, both of which were excellent.

Atmosphere: This is a big, crowded place for the quality of food that they prepare. The decor is "sophisticated rural"--an aesthetic that will undoubtedly grow on you while you wait two hours to eat brunch. The best part are the white fluffy clouds suspended from the ceiling. Oh, and a sheep that looks right into your soul. 

Southern Hospitality: The host/hostess counter staff could have been a little kinder, but it was a stressful scene in there for Saturday brunch, so it's hard to blame them. Once we sat down, the service was quick and all-around impeccable. 

Frankie's Notes: It's not an arms race, it's Saturday brunch in DC; Founding Farmers was actually founded by farmers; They juiced Violet Beauregarde to make the blueberry butter; Life rule: you never buy the extended warranty, and you always upgrade your bacon; Waiting two hours to eat brunch is either a major testament to your love of food or indicative of a hole in your life that can only be filled by beignets. 

Ranking: 4 out of 5

Et Cetera:
1924 Pennsylvania Ave. NW
Washington, DC 20006
Breakfast: Monday - Friday 7:00am - 11:00am
Lunch & Dinner: Monday 11:00am - 10:00pm, Tuesday - Thursday 11:00am - 11:00pm, Friday 11:00am - 12:00am, Saturday 2:00pm - 12:00am, Sunday 2:00pm - 10:00pm.
Brunch: Saturday & Sunday 9:00am - 2:00pm and every holiday Monday

http://www.wearefoundingfarmers.com/ 

 

Shake Shack

Background: The first Shake Shack was opened in 2004 in Madison Square Park in New York City. Founded by New York Restauranteur Danny Meyer (Famous for Eleven Madison Park & Union Square Cafe), Shake Shack now is a publicly traded company with locations in over 10 major metropolitan cities around the world.

Order This: You really can't go wrong with anything on the menu, but if it's your first time you have only two options: The SmokeShack or the 'Shroom Burger. The SmokeShack is the Jesus of the hamburgers, with cheese, smoked bacon, chopped cherry pepper and ShackSauce. The words here do not do justice to just how good this burger is. The biggest mistake is only ordering one - because you're guaranteed to want another but there is another hour long line to wait through. The other option is the 'Shroom Burger, which is a portobello mushroom filled with melted cheese and deep fried. The first bite of this beauty will have you starting your own hipster food blog with a title something like "Shroomnami" or "Shroomapotamus".

They are also known for their crinkle cut fries, which are really good but slightly overrated when some people call them "the best fries in the world." They are definitely extremely good, but they aren't the best you've ever had. I recommend ordering them with cheese on top. 

The hot dogs are good as well, but don't waste your time when you can have a SmokeShack or 'Shroom Burger.

Dessert: The other main reason besides the burgers to visit Shake Shack is their custard. They have chocolate and vanilla every day, along with a special flavor which they change once a week. The last time we were there they had a pumpkin pie flavor, which was amazing. I highly recommend getting a concrete (custard with mix-ins) with chocolate truffle cookie dough.

Drink: Brooklyn Brewery has crafted an exclusive beer for Shack Shake called the ShackMeister Ale. They also have numerous local brews on tap at each of their locations. 

Atmosphere: Nothing fancy, but all you need for some quality burger-eating time. 

Southern Hospitality: The service is super polite, but expect to wait a while as everything is made to order. 

Ollie's Notes: AHHHH BURGERS 

Ranking: 4 out of 5 

Et Cetera:

Check their website at www.shakeshack.com for the nearest location and hours.

 

King Daddy's

Background: Owners John and Julie Stehling opened King Daddy's in West Asheville during the spring of 2014 after the success of their first restaurant, Early Girl Eatery in downtown Asheville. 

Order This: This is mostly a chicken and waffle joint, but the options and customizations available will blow your mind. First, you pick a chicken. You can choose between Fried, sub-genres of fried (Korean, Habanero Sweet Potato, Gluten Free, Fried Chicken Livers), grilled, or, the clear winner: Heirloom, which is lightly breaded and sautéed in a cast iron skillet. This chicken takes a little longer than the other ones, but it is so worth it. You can also choose between white/dark and leg/breast/thigh for most options. Then, stop: waffle time. All are served with maple syrup or sorghum, and the best options here are the Pumpkin and classic Belgian Waffles. The Cracklin Waffle (pork cracklin in the batter) is the only one I have tried that I wouldn't order again, but this could be personal preference. But don't stop there! Top your waffle with dessert-y things, like peanut butter, banana, chocolate chips, strawberries, caramel, ice cream...the world is your oyster.

Their other entrée items look amazing, like the Lamb Burger or the all-day breakfast items (Fried Pie: Aged Country Ham, Poached Egg and Brie Style Cheese in a Flaky Crust, Waffle Benny), but the pull of the chicken and waffles is too strong. The veggie sides and appetizers are decent, but I wouldn't fill up on them--save room for the mains and dessert. The pictured Poutine didn't wow us, despite being made with lamb gravy. The only caveat is that their side salad is the best I've ever had--who puts avocado on a side salad? Legit. 

Dessert: The desserts are worthy of a trip on their own. Highest recommendation to the Chocolate Mayo Cake and the Banana Pudding (with cubes of pound cake). I have it on good authority that these go smashingly with tequila shots and three rounds of Clue. 

Drink: There's a large beer selection and creative cocktails like the Sorghum Old-Fashioned or the Sherry Cobbler (Amontillado Sherry, Orange, Sugar), but for some reason when I come here all I want is a glass of milk, which I never get elsewhere. It goes with the waffle, I swear. Try it--the combo is worth the strange looks you will get when you order. 

Atmosphere: Their seating area is on the small side, but it is so cozy inside. Bonus, their retro branding and cool chicken logo translates into a mean t-shirt. 

Southern Hospitality: The (hipster) service here is decent, if a bit on the slow side.

Frankie's Notes: Chicken & Waffles will never jump the shark; Side salads that don't cheap out; Ms. Scarlet, in the mountain house, with a lime wedge; Adults ordering milk: it's fine; There should be affirmative action in the Asheville food scene for the non-tragically hip set. 

Parking: There is a lot in the back, but it is shared with a Crossfit, so don't park in those spots. They will tow your car with their bare (bear) hands. 

Ranking: 3 out of 5

Et Cetera: 

444 Haywood Road
Asheville, NC 28806
Sunday-Thursday: 9am-10pm
Friday-Saturday: 9am-11pm

http://www.ashevillekingdaddy.com/ 

 

The Summit Room

Background: The Summit room is off of East Boulevard in Dilworth, connected to another restaurant, The MayoBird. This location used to house a Caribou/Bruegger's, and it's an understatement to say that this change was a major upgrade. North Carolina native Deedee Mills owns both restaurants--The Mayobird is a lunchtime/coffee shop affair, and The Summit Room is their upscale dinner spot. Per our waitress and their website, the owner decided to open up the other half of the restaurant and name it The Summit Room after she climbed to the top of Mount Kilimanjaro. Dang, girl. 

Order This: When we sit down at a restaurant, we survey the menu and discuss our non-negotiable items, just like any two normal adults out to eat for the last time ever. There are spreadsheets and old school accountant visors involved, obviously. My must-have here was the Potato Gnocchi (Mushroom  "tea" cream, herbs, roasted mushrooms, porcini dust, fresh cheese, blistered tomato relish, baby mustard greens). Take a minute and let that soak in. We split this one, but I already know that next time I won't even share. That was the only large plate we ordered, but also we split lots of small plates. We tried The Tomato Stack Salad and the Roasted Grape Salad--these were good, but not earth-shattering. You know, like salad tends to be. On to more important things: Sriracha Deviled Eggs (Peppadew Relish & Ghost Pepper Syrup), Lobster Nachos, Shrimp Bahn Mi Sliders, and a much-hyped Cheese Plate. The eggs were tasty, but not as spicy as we would have expected. The lobster nachos were well-liked, if a bit anemic on the portion and amount of lobster. Table favorite award goes to the Bahn Mi Sliders, they smashed and grilled the shrimp, which was a nice touch. The Cheese Plate did indeed live up to the hype, there were lots of accouterments like apple butter, spicy mustard, and honeycomb. 

Dessert: Our dinner companions were shocked that we wanted dessert, and it was not the first time they had met us or dined with us...strange. Hopefully we will get them to come to the dark side and order dessert on the reg from now on. The Blueberry Hand Pie with Buttermilk Whipped Cream and Vanilla Sauterne Reduction...oh my wow. I would say there are no words, but there are, and the point is you just really need to stop whatever you're doing and go order this. The pie was huge (for those with big hands?), the crust was flakey and doughy, and, in sum, this was a highlight of the evening. 

Drink: The craft cocktails here are where it's at. They have seven cocktails named after mountains, "The Seven Summits." We tried the Denali, made with Apple Pie Moonshine and North Carolina honey, and the Mount Vinson, made with Tito's vodka, vanilla bean syrup, and ginger beer. They also have seven more speciality cocktails that are twists on old favorites, like a Chocolate Old Fashioned. Their water and soft drinks are served in cool aluminum cups with the good, small, chewable ice. You know what I mean. 

Atmosphere: We sat outside on the patio, which was to-die-for cute: warm lighting, comfy seats, and a very relaxing vibe. 

Southern Hospitality: Everyone was so helpful and sweet, from the hostess to the manager. The only hiccup was when I asked for more bread and the waiter told me that he likes to tell his customers to pace themselves because there is more food coming...yeah. It's not my first time at a restaurant, bro. And these were cheddar scones, so of course I wanted seconds. It's only natural. 

Frankie's Notes: Climbing mountains and opening multiple restaurants like a boss lady; See-through green visors and the kind of ice you get at golf courses and bowling alleys; Ordering salads even when you know it's going to suck; Going out with three and a half Jews who order the pork/shellfish combo; Pies that fit in your hand, if you have really big hands; Being food shamed by a waiter but overcoming it with cheese bread and butter. 

Parking: There is a an ample parking lot attached to the restaurant. Easy peasy. 

Ranking: 4 out of 5

Et Cetera: 

1531 East Boulevard
Charlotte, NC 28203
Monday-Saturday: 5:00 until ? 

http://www.thesummitrm.com/ 

 

BLT

Background: BLT is a "boutique chain" of 15 steakhouses located mostly in North America (I see you, Seoul!). The main Chef at the Charlotte location is Ben Miles, who was previously at Table in Ballantyne.

Order This: We have a simple philosophy at scallionpancake: order steak at a steak restaurant. Don't try to get cute and order a salmon filet (although I am sure it is excellent) or a salad. Don't be that bro, bro! When in Rome, act like a carnivorous Roman and order a steak. That being said, we highly recommend either the New York Strip or the Filet Mignon. Both of these cuts were seasoned and cooked perfectly (perfectly rare, the other chief component to the above philosophy). We tried a variety of appetizers and sides including the Tuna Tartare, Crab Cakes, BBQ Potatoes, Ricotta Gnudi, and the Grilled Double-Cut Bacon. All of them were fabulous, but the standout of the bunch was the BBQ Potatoes. They smashed fingerling potatoes, deep fried them, and then sprinkled bbq seasoning over them. Or, the real winner, besides the steak, may have been the amuse-bouche: Chicken Liver Pate´ and Grilled Toast Points. They also give you, fo' free, the most giant, delicious Gruyére Popovers. Both of these are worth putting in your purse and taking home for later consumption. 

Dessert: The Peach and Blueberry Crisp stole the show here. They prepare their crisp with a large amount of cinnamon and granola and less fruit, which is the way God intended. We also sampled their Peanut Butter Chocolate Mousse, which was excellent as well. And don't forget the amuse-bouche dessert--tiny, round bites of brownie heaven. Is it still an amuse-bouche at the end of the meal? Don't care, fo' free. 

Drink: Their cocktail and wine list is very expensive--er, extensive. Jason had the Uptown Tea Party (tea-infused cognac, lemon, and housemade ginger beer), which he enjoyed. The birthday boy in the group had a few Shades of Pink (hanger mandarin, aperol, peyschaud's bitter, grapefruit, and prosecco), because real men drink pink drinks. All the cocktails were delicious--as they should be for $14-18 each.

Atmosphere: The restaurant is located inside the Ritz Carlton, but it doesn't feel stuffy or like you're walking into a vault filled with money. BLT has a cozy, modern vibe going for it, making it very easy to linger over dessert and coffee. 

Southern Hospitality: Our waiter was exceedingly nice (and funny). He handled all of our questions, foul language, and inappropriate humor with ease--in addition to giving great recommendations on the best dishes on the menu. The fire alarm went off midway through dinner, but the BLT staff handled it smoothly and didn't allow that event to negatively impact our experience. 

Frankie's Notes: Don't you dare order a salad here; Popovers are the new black; Don't put food in your purse, unless you have a really big purse; When waiters think the girly drink is mine, not Jason's; False fire alarms can add a level of adrenaline and intrigue to dinner; You only turn 273 in dog years once, Matt--happy birthday!

Parking: It's Uptown so good luck. The Ritz has a valet service and there is street parking off of College Street.

Ranking: 5 out of 5

Et Cetera: 

110 N College St
Charlotte, NC 28202
Monday-Friday: 7:00-2:30, 5:30-10:00
Saturday: 7:00-12:00, 5:30-11:00
Sunday: 11:00-2:00

http://www.e2hospitality.com/blt-steak-charlotte/ 

 

 

 

Ajbani

Background: Fez native Hamaza Seqqat opened Ajbani in Plaza Midwood this July, where he and Johnson and Wales graduate Chef Craig Linthicum are serving up traditional Moroccan cuisine. 

Order This: Moroccan cuisine is centered around couscous and tajine (slow cooked stew) dishes. We got the Rubbed Chicken and Apricot, served over couscous and vegetables, and the Beef Tajine with Prunes and Almonds. The beef tajine was the standout of the two meat dishes--the meat is marinated and slow cooked with caramelized onions, honey prunes, and toasted almonds. We also tried a vegetarian dish, the Hearty Veggie with Chickpeas over couscous. The vegetable dish and the chicken dish were almost indistinguishable, save the chicken, of course. Both had the same aromatic spices like saffron and tumeric, similar vegetables and dried fruits. While they were both good, we probably would stick with just one dish in the couscous category in the future so that we could order more varied items from the appetizers and accompaniments. Their Lamb Briouats were delicious--they are a light and savory fried puff pastry served with their Harissa Yogurt Sauce. The other appetizer we tried was the Eggplant Zaalouk, which is roasted eggplant dip with tomato, garlic, and cilantro, served with pita bread. This dip is more like a chutney--large pieces of chilled, marinated eggplant. It was good, but the pita served with it was subpar--and a little stale. For the sides, we got the Candied Onion & Raisin salad (onions candied with apricots, raisins, date sugar, rosewater, and slivered almonds), and more Harissa yogurt sauce. The salad was excellent on its own, or on top of any of the other dishes. Highly recommend. 

Dessert: Baklava, baklava, baklava. We were too full to eat this right away (see the obscene amount of food depicted above), so we saved it for another hour where we unabashedly broke it out at Thomas Street Tavern over drinks. This was by far my favorite dish from Ajbani, and if that's wrong, I don't wanna be right. The baklava is heavy on the rosewater and honey, light on the nuts. The portion is huge, and five of us split it without feeling deprived. 

Drink: Their drink selection is small, and no alcohol is served. It's just water, soft drinks, and bottled tea. We were wanting some traditional Moroccan mint tea in a bad way. However, we did have the drink of the fall with our baklava at Thomas Street Tavern: Smith & Forge hard cider with a shot of Goldschlager. Doooo it. 

Atmosphere: Ajbani is technically take-out only right now, but they do have a few tables inside and outside if you want to eat there, which we did. The decor is minimal as the space is small, but it does have some cool Moroccan tile and other accents. 

Northern African Hospitality: The guy working the counter was very helpful in giving us recommendations and checked in on us, even though there is no table service. This place is located in a shopping center that doesn't exactly scream fine cuisine, but the food is legit and every one of their five tables was filled with families dining.  

Frankie's Notes: I swear we were eating with three other people that night; except two of them didn't show up; basically we ate a lot; carrying and eating your dessert at a second location; Jason wants a Moroccan tile bathroom; super cute hipster Midwood/Noda families are the new prototype; don't judge a restaurant by its shopping center. 

Parking: Parking can get a little crowded, but it seems like you can also park next door near Three Amigos, official paper signs discouraging you notwithstanding. User assumes all risk. 

Ranking: 3 out of 5

*Update* Closed as of August 2016 as the owners search for a larger, full-service restaurant

Et Cetera:

2903-C Central Ave
Charlotte, NC 28205
Tuesday - Sunday: 4:00pm - 10:00pm
Closed Monday

http://ajbanirestaurant.com/

 

Biscuit Head

Background: Ancient astronaut theorists suggest that aliens landed in Asheville during 2013 and shared with chefs and co-owners Jason & Carolyn Roy the secrets to the best biscuits in the world. They now have two locations in Asheville and plan to open up a third in Greenville, SC in 2016. 

Order this: The pulled pork biscuit with jalapeno pimento cheese, bacon, a poached egg, and maple syrup. There are no words for how great this tastes, and it's without a doubt yet another gift from the aliens--right after they finished Stonehenge, duh. If you're not a carnivore, then try the fried green tomato biscuit with brie, tomato, two poached eggs, and a smoked tomato hollandaise sauce. Also, PSA: while we aren't typically the biggest fans of gravy, their local pork sausage gravy can and should be eaten with a spoon. They have an entire bar filled with a wide assortment of butters, jams, and hot sauces. Definitely eat those with a spoon, too. Top two: cherry amaretto jam and banana habanero hot sauce.

Dessert: They have biscuit donuts, and while they're good, they're not the best thing going here--save room for the OG biscuits (with extra-extra jam), and the Bacon of the Day. 

Drink: They have a wide variety of gourmet coffees, teas, freshly-squeezed juices, and mimosas. We didn't do any early morning drinking, but on our next visit we're going to try the sake Bloody Mary with house-made pickles.

Atmosphere: Be prepared to wait. When we got there around 9:30am on a Sunday, the wait was a line about 30 minutes out the door. You order at the counter and they give you a number, at which time you stake out a table and hoard up on jams and butters like your life depends on it (after 30-45 minutes of thinking about biscuits it basically does). 

Southern Hospitality: The service is awesome--even though the wait is out the door, they don't make you feel rushed when you finally make it to the counter. This trip, we wanted to stock up on condiments and t-shirts, and they were very patient as we figured out what they had/what we wanted. They also bring around samples as you wait outside. 

Frankie's Notes: Aliens painted the Sistine Chapel; gravy flights are a thing; tip of the cap to our vegetarian friends; knowing your vegetarian friends will never know the distinct joy of a Bacon of the Day (BotD); successfully carrying 7 tiny paper cups of jam at one time; waiting outside in a line to eat biscuits reflects the deepest and most central part of our shared humanity.  

Ollie's Note: Habaneros can improve the experience of eating a banana 112%.

Parking: They have a lot behind the restaurant which normally costs money, but they will give you a validation ticket once you order. Otherwise, you are left to forage for street parking. 

Ranking: 4 out of 5

Et Cetera:

733 Haywood Rd.
Asheville, NC 28806
Tuesday - Friday 7:00 am - 2:00 pm
Saturday - Sunday 8:00 am - 3:00 pm

 

White Duck Taco

Background: Husband and wife team Laura Reuss and Ben Mixson opened the original White Duck Taco Shop in the River Arts District of Asheville in 2011 and have been serving great tacos and other Mexican-style treats ever since. They have recently opened new locations in downtown Asheville, Johnson City, TN, and Folly Beach, SC to meet increasing demand. Columbia, SC is the next up to get their own pato blanco (come to Charlotte next, please?)

Order this: The Buffalo Chicken Taco. Admittedly, this is kind of a a basic, non-authentic choice--but this taco is basic done right: slightly spicy, fresh, and delightfully simple. We also sampled the Mole Duck, the Korean BBQ, and the Lump Crab taco - all of which were fabulous and could stand up to the Buffalo Chicken Taco in a street fight, although they would all lose. If our stomachs could have mustered it we could have easily tried every taco on the menu and not been disappointed.

Dessert: The desserts are made in-house and sounded great (Coconut Macaroon Pie with Salted Caramel...gah), but we were, for once, too full for dessert. Also, going back up to the counter to order dessert seemed really taxing at the time. See below. 

Drink: The margaritas were amazing. Just make sure if you have more than two to bring a designated driver.

Atmosphere:  The River Arts District location is super hipster and chill, but not in the bad way where you ponder existential concerns, like why you own zero fedoras. There is ample outdoor picnic table seating, and limited indoor seating. Sit outside, if weather allows; all the cool kids were doing it. 

Southern Hospitality: The counter-servers are also Asheville-level cool, as well as friendly and accommodating--they gladly made a substitution for my corn fear (seriously, tacos taste so much better on flour tortillas, what are the rest of you doing?)

Frankie's Notes: How many more weeks until Pumpkin Spice Tacos?; having to get up again to order dessert is a great diet plan; only owning WASP-y hats; gazing out at the cool kids' tables; corn will destroy your whole life.

Parking: Ample street parking at the River Arts District location. The downtown location is undoubtedly more difficult. 

Ranking: 4 out of 5

Et Cetera: 

1 Roberts St. (River Arts District) 
Asheville, NC 28801
Monday-Saturday 11:30-9:00 pm 

 

Evoke

Background: Inside of the Meridien Hotel in Uptown's Second Ward, Chefs Oscar LaFuente and Robert Reinken crafted a steakhouse menu with modern twists. Evoke opened in December 2014 in the newly updated hotel--formerly The Blake. The internet tells me that this was once a place of ruination and sadness, like a tall Motel 6. Knowing that, this place looks especially classy.

Order this: We came here for restaurant week, so our review is limited to that menu. However, Evoke is a great place to come for restaurant week, as their steak offerings typically range from $40-90. The highlight of the appetizer menu was the Peruvian Ceviche, served with habanero, red onion, and sweet potato chips. In all honesty, the lure of this dish was one of the reasons we chose this place (for Jason, ceviche is only second to calamari), and it did not disappoint.

For entrees, we each tried the two steak offerings--Angus Flat Iron served with yukon potatoes and crispy mushrooms, and the Teres Major served with caramelized onion puree and summer vegetables. No one at our table knew what Teres Major was, prior to some heavy Googling where we also learned about many Latin American mountain ranges. Anyway, it's a very tender, filet-esque cut of beef and is, apparently, delicious. Everything was spot-on, and portion sizes were perfect. We definitely want to come back to try the dry-aged steaks.

Dessert: Okay, so we really chose this menu for the ceviche and the promise of Citrus Honey Ricotta with seasonal berries and almond ricotta. It was perfection and the portion size of this was woefully inadequate for someone who enjoys slipping into a diabetic coma after dinner. Jason had a momentary lapse in judgment and ordered the gelato option, and those were just smeh. There is no picture of my ricotta because I ate it like a wild animal.

Drink: Great wine and beer selection and some really creative cocktails made with infused vodkas.

Atmosphere: The decor here is very 60s mod and accented with bold yellow throughout. There is a less than seamless transition from hotel lobby to restaurant when you first walk in, but it is very hip and fun, as far as hotel lobbies go. Beware form over function: I saw several people bump their heads on low-hanging light fixtures. #awkwarddatemoment.

Southern Hospitality: I do not know if they were team serving or if the wait staff was disorganized. Either way, this resulted in overly attentive service.  

Frankie’s Notes: Jason should have a blog just for calamari; cuts of meat you think are maybe types of fish; Googling at dinner; running into things on a date; stage 5 clinger servers.

Parking: Street parking or valet.

Et Cetera: 

555 S. McDowell St.
Charlotte, NC 28204
6:00 am-11:00 pm daily

http://www.evokerestaurant.com/

 

Customshop

Background: Chef and owner Trey Wilson has created a cozy and elegant dining spot in the Elizabeth neighborhood. 

Order this: The menu changes often according to season and availability, but some staples we enjoyed included the Beef Carpaccio (with fresh horseradish and shaved celery) and the Yellow Fin Tuna Crudo with lemon, jalapeno, and a generous amount of tangerine aioli. The real winner was the BBQ octopus; the presentation is impressive (one large...tentacle) and it is served with hot smoked potatoes, black garlic vinaigrette, and aioli. Regrets: the squid ink linguine looked amazing and I wish we would have tried it—next time.

Dessert: The dessert menu was, at the time of our visit, basic and sad (brownie sundae, etc.), so we skipped it. They need to step up their dessert game to match their impressive main offerings.

Drink: Extensive wine menu and cocktails.

Atmosphere: Customshop is perfect for a date night—soft lighting, candles, and a relaxing and upscale feel.  

Southern Hospitality: The service is formal but not stuffy, and servers are knowledgeable about menu offerings.

Frankie’s Notes:  large tentacles; shoutout to the person who hit the trolley with their car; desserts that make you think you're at Applebee's; candles = romance city 

Parking: Street parking, or one of the lots across the street/behind the restaurant. Better yet--take the new trolley! 

Rating: 4 out of 5

Et Cetera:

1601 Elizabeth Avenue Charlotte, NC 28204
Open Tuesday-Thursday 5:00-10:00
Friday-Saturday 51:00-11:00
Sunday 5:00-9:00
Closed Monday

http://www.customshopfood.com

 

Local Loaf

 

Background: Local Loaf opened in May 2013 and is located inside of 7th Street Market. Chef Adam Spears makes innovative sandwiches and other entrees using freshly baked artisan breads.

Order this: Charlotte Agenda recently named their BLT one of the best sandwiches in Uptown. Their version puts a uniquely southern spin on the classic: pimento cheese, popcorn shoots, and tomatoes of the fried and green variety. Other sandwiches to try include the Chicken and the Egg (hand breaded chicken tenders, Cheerwine sauce, biscuit), and the Steak and Egg (with marinated skirt steak and scrambled eggs). 

From the bakery case, you have to try the homemade pop tarts and the muffins (mostly the tops—duh).

Dessert: Anything from the bakery case will do (see above)…or you could go next door to Cloud 9 for any of their fabulous confections. You should at least go and stare at the case while you wait.  

Atmosphere:  7th Street Market is almost always bustling, but it is usually not difficult to find a seat somewhere. While it can get noisy here, it’s still a comfortable place to sit and eat, drink coffee, and people watch.

Southern Hospitality: Service is counter-service, and it is, well, serviceable.

Frankie’s Notes: Sandwiches served on cool wooden boards; southern cheese spreads; pop tarts for grownups; people watching as an Olympic sport; why do they even make muffin bottoms?

Parking: Street parking or in the 7th street garage, which you can get validated inside.

Rating: 3 out of 5

Et Cetera:

7th Street Public Market
224 East 7th Street
Charlotte, NC 28202
Tuesday-Friday 7:00-4:00
Saturday & Sunday 8:30-4:00
Closed Monday


http://www.localloafcharlotte.com/

 

 

 

Futo Buta


Background: Chef Michael Shortino, formerly of Baku in Southpark, opened a traditional ramen house in South End in May 2015.

Order this: Seriously, the Rice Krispy Squares. These are served with a side of spicy raw tuna and ponzu dipping sauce--really delicious and fun to eat. The Tori Kara Age (Japanese fried chicken) is so light and oddly refreshing for fried chicken; it's served with fresh mint (killer) and a chili mayo dipping sauce. Of course, the ramen is spectacular. The noodles are made in-house with local NC wheat, and the proteins and ramen bases can be mixed and matched at your request. Top Ramen (hah) honors: Fire & Ice--the chili paste on the salmon is life changing.

For sides, the fried brussels sprouts with sweet soy, sesame, and bonito put all other fried sprouts to shame (no joke, these are on every menu right now). Their cool specials’ board (“Fresh Sheet”) always has something delicious, too—duck buns ftw.

Dessert: Rotating flavors of house-made soft serve ice cream. Flavors range from amazing to incredible: sweet corn, wildflower honey ginger with peach cobbler, Korean hot chocolate, strawberry basil…yes, please. 

Drink: Selection of sakes.

Atmosphere: The space is very modern and fresh feeling; we especially love the cool Japanese artwork on the bathroom walls (and floors!). The downside is that the inside seating area is pretty small, and main table space is a long high-top with stools (boo). The outdoor patio is lovely, and will be even nicer in the fall.

Southern Hospitality: Service is laid back, and the staff is more than happy to give recommendations and accommodate requests—like when I asked for soft serve to-go (I am notorious for requesting ice cream to-go...sorry, not sorry).

Frankie’s Notes: Southend dining scene on the verge (the most cranes); rice krispies, but with tuna; writing menus on craft paper; floor octopus; ramen slurping like a boss.

Parking: The restaurant is situated on a corner near the Bland Street light rail station, attached to the Post Southend apartment complex. You can park in the garage for up to three hours.

Ranking: 5 out of 5

Et cetera:

222 E Bland St. Charlotte, NC 28203
Open Tuesday-Thursday 11:00-10:00
Friday-Saturday 11:00-11:00
Sunday 12:00-10:00
Closed Monday

http://www.futobuta.com/