• Home
  • Blog
  • World's Best
  • Rankings
  • Merch
  • About
  • Contact
Menu

scallionpancake

Food. Pugs. Fun.
  • Home
  • Blog
  • World's Best
  • Rankings
  • Merch
  • About
  • Contact
A899BEAC-2635-4ED5-96C5-B9FFBE2B28A5.JPG

Enigma: A Review of Albert Adria's Barcelona Culinary Adventure

July 30, 2019

Background:
Albert Adrià is culinary royalty. Along with his brother Ferran, the Adrià brothers ran the most famous (and probably the most influential) restaurant in the world, El Bulli, which closed in 2011. El Bulli is where modern molecular gastronomy was born, and many of the world’s best chefs spent time at El Bulli, including Massimo Bottura, Rene Redzepi, the Roco Brothers, and Grant Achatz.

Once El Bulli closed, Albert decided to open up a series of restaurants in Barcelona under the El Barri group, the most famous being Tickets, which has been ranked in the top 20 in the world and is a modern play on Spanish Tapas. In 2016, Adrià opened Enigma, which only holds 24 people at one time. Enigma has one Michelin Star and is currently ranked #82 on the 2019 World’s 50 Best restaurant’s list.

Our journey to Enigma started in when we found out we were going to Scotland. We’ve been eyeing Barcelona for a while, because Barcelona is awesome and we like saying Barcelona with a lisp to each other. Plus, it’s one of the best food cities in the world. We were originally going to try to go to Tickets, but the reservation website for the El Barri group is, in a word, terrible. Apparently, in order for the system to accept your reservation, you have to set your computer’s calendar to Barcelona’s time zone. So we ended up “settling” for Enigma, which, spoiler alert, wasn’t settling. We also went with Yvonne’s dad, Wayne, who had never been to this type of restaurant prior to this. Except for the night before, when we went to El Cellar de Can Roca. Yes, we did El Cellar De Can Roca and Enigma on back to back nights. Do not try that at home boys and girls – leave that up to us professionals and Wayne.

Eat This:
Enigma is a tasting menu experience that involves traveling to different rooms throughout your time at the restaurant. The price is €220, which is not bad when you consider that you’re going to have between 25 and 40 dishes. Enigma was one of the most fun dining experiences we’ve ever had, as it truly was a journey through different rooms in what looked like The Penguin’s ice cave. When you make the reservation, you are given a code which is needed to get into the front door. As stupid Americans, we couldn’t figure out how to get the code to work (the numbers must have been in Spanish, ahem), so the hostess came down and helped us out. This was the only mishap of the whole night.

The entrance to Enigma

The entrance to Enigma

Once inside, you are brought to the first room, which is called La Cava. Here we were given our first few bites.

rVxeFpLpTr%2BzjYz7XIhvaQ.jpg

Sus

We were first handed a cocktail, which was gin and dry vermouth and a spray of Mandarin orange essence. Let’s get boozy, people. I think it’s nice when a restaurant starts you off with a drink, whether it be champagne or a cocktail. It’s a very welcoming sign that puts you in the mood. See pictures later for Yvonne’s mood.

DPsJqVP9T46QuO6tx4vIhA.jpg

Blini with Caviar

This was described as pancake air with caviar. It was good, but we aren’t going to remember this one.

ksooR3M5R9O5fPRzh8HxPA.jpg

Crystal Bread

Enigma served this dish at Asia’s 50 Best Restaurants festivities this past April in Macao. It’s a clear bread that is crunchy with truffles shaved on top. Clear bread was a new one for us – pretty cool and innovative – and we’re only three bites in.

Aonori with Sea urchin & Wasabi

This crunchy aonori canapé with sea urchin and fresh mediterranean wasabi was served as a one bite. Notice we’ve gone from caviar to truffle to sea urchin already. $$$$$$$$.

lKhPsSfPScexiOZmb+2zeQ.jpg

Orange Blossom Kakigori

To round out the first room, we were given an orange blossom sorbet, which was a nice homage to our sus drink at the beginning of this section. A great palate cleanser for our raw bar experience ahead.

Next we were taken to La Barra, which was the raw bar.

Squid Veil

We watched as our chef sliced the squid so thin that it was transparent. She then put a drop of olive oil and a drop of soy sauce on each of our pieces. One of my favorite bites of the night – so simple, yet so good.

Lobster Claw & Lobster Roe

This was not how the lobster was served, but it looked so cool on the plate that I decided to use this as the picture. The claw was cut sashimi style and then topped with its own roe.

nZhoumpeTm2KkkFr7%UpxQ.jpg

Barnacle & Codium

Have you ever had goose barnacles with codium seaweed? I doubt it. The barnacle was served with a sauce made of seaweed and sunflower oil. It was then served with a side of “barnacle juice” and actual seaweed. This was, as my buddy Branden would say, a taste of the ocean.

Anchovies Foie

The foie gras was cured in an anchovy salt while we were waiting at the table. The actual salt is cured with anchovies for over a year to bring out the subtle, extra-salty anchovy flavor. So smooth and delicious.

Off to the next room, La Planxa. This was a hot bar, almost like what you’d see at a Hibachi Style Japanese steakhouse.

La Planxa

La Planxa

Oyster with Iberian Ham

The best part of visiting Spain is the Iberian Ham. Sorry Italy, but I think Spain delivers on the best ham in the world, and I try to eat it as much as possible when traveling there. And who doesn’t love a little oyster confit in Iberico fat with Iberico broth? Poach anything in Iberian ham and it will be good, but pair it with a nice fresh oyster, and it’s the best.

Pea “Calcot”

I think i’ve come 540 degrees on peas. I think the smooshed, non-flavorful peas I grew up on soured me to what an actual good pea can taste like. When they are this crunchy and cooked so well you realize the magic of the pea.

bpHrFnSCTj2Z2AnlFqXp0g.jpg

Rabbit Tamal

The chefs wouldn’t tell us what this one was, for fear that we wouldn’t eat it once we learned it was rabbit brain. Come on bros, you know we’re not going to freak out on a little rabbit brain. Where Wayne comes from (Kentucky), this is a delicacy.

Wagyu & Sea Urchin

My dad has recently asked me 100 times what Wagyu is. God bless him. It’s technically any of the four Japanese breeds of cattle, but you can also just call it “really good shit,” k? The mix of the sea urchin created an ultra-upscale surf and turf experience.

we5NtjwQTCiAjBIebphsrw.jpg

Mushroom & Black Truffle Chawanmushi

I’m not a hot soup fan, never have been. So this wasn’t my favorite. I do love the mushroom + black truffle one-two punch that has found itself on a lot of menus recently (see Eleven Madison Park). It was good, and I ate it all, but it wasn’t my favorite.

Now we’ve made it to the central dining room where our main courses and desserts were served. What was cool was that the dishes were brought out and we were asked to eat them and then guess what we were eating. This was a fun exercise for all, and started a lot of interesting conversations. Wayne even made up a new type of plant – a sea orchid. We think he was trying to say lily pad or water lily, but we’re still going through the tapes to figure out exactly what happened.

The main dining room.

The main dining room.

Wagyu pâté en croûte

Let’s admire the plating for a second on not just this dish, but all the dishes. I adore a small bite placed on a large plate. I love to see where they place it and if there are any patterns, etc. I’ve also been obsessed with pâté en croûte recently, as it’s been showing up on fine dining menus often. A great first bite to the dinner portion.

fullsizeoutput_2615.jpeg

Aged Lobster

This was the outstanding dish of the night to me. The lobster is cured in aged cow fat and had the most delicious, marbleized meat essence. Plus, they made this sweet music video to show how they make it. Try not to start dancing when you watch, I dare you.

fullsizeoutput_27b4.jpg

“Bisque”

Again, Soup Nazi here, but I’m not a soup fan so it isn’t fair for me to comment on the lobster bisque and its roe. Again, I ate it all, because I’m not a loser, but I just didn’t care too much for it. Sorry, soup lovers.

NeSmvHRDRKm6HcESZ3U4gg.jpg

Morels with Coconut

Morels are my favorite mushroom now – let’s get that on the record. I also love the refreshing flavor of coconut. I would have never thought to put these two things together, as I think of Morels as a cold, forrest ingredient and coconut as a tropical ingredient; however, they combined beautifully. East meets West – let’s solve some world problems through food, people.

fullsizeoutput_27b8.jpg

Warm Spring Salad

This was sea anemone served with lettuce heart and a lettuce vinaigrette. This is the course where Wayne famously invented the term “Sea Orchid,” as he tried to guess what this dish entailed.

fullsizeoutput_27ba.jpg

White Asparagus

This one looks innocuous, but it’s not. It’s actually 4 asparagus in one – raw, grilled, cooked, and smoked. You have to see the video to see how it’s done. Pretty amazing.

fullsizeoutput_27bc.jpg

White Anchovies & Trout Roe Dango

Trout roe in a roasted anchovy dashi with tapioca balls. Kind of like a boba tea, but with trout. A great looking and great tasting dish.

fullsizeoutput_27be.jpeg

Tres Leches

A fun play on a traditional Spanish dish. Tigre, coconut ,and soy milk were a great transition from savory to sweet. Dink Travel says the soy sauce is 30 years old, and they seem reputable, so let’s go with that.

fqbpX7mkQE+2E7E6pOxdcA.jpg

Banana & Foie Gras

A combination I’ve never had - banana and foie gras. Momofuku Ko in NYC always has shaved foie gras on the dessert menu, and it’s a nice creamy compliment to the soft banana and star anise sauce.

BOjhQP0JQ4OUEJElTsFPkw.jpg

Baby Beans, Wasabi, & Lime

Lime and wasabi ice cream – a great combination of spicy, sweet, and acidity. Then you add the crunchiness of the beans and it leads to a well-balanced dish.

fullsizeoutput_27c2.jpg

Cacao Bean

This dish only contains chocolate - freeze-dried chocolate air, frozen cocoa kombucha rock, and confit cocoa beans. I am a chocolate lover, so this was naturally my favorite dessert.

xlyX5C6%SQS9otfH8S1E0w.jpg

Soya, Soya, Soya

There are only soy beans in this dish, from the cracker to the sauces.

The main dinner was over, and we were taken through the main kitchen into a dark room that looked like the exit. They opened the door and boom – we’re in the secret back 41 Degrees bar. How fun is that! And we’re given more snacks. It never ends!

Drunk face

Drunk face

WTguQR1fSQ6RHsmz1RXv5g.jpg

Lyo-strawberry & Truffle Profiterol

Each of these snacks were served with a cocktail. Who doesn’t love a nice strawberry with a truffle profiterol? This was a fun bite.

SRWRKMtcSQC%2BBwbexikHgQ.jpg

Nori Candy

Hot take: I don’t like seaweed. It tastes like your brother dunking you in the ocean and you feel like you’re going to die. But maybe that’s my childhood talking.

ixJOGSUDQzyFm9Mj6ebcoQ.jpg

Vegetal Ravioli

This ravioli was made with lychee, rose, and orange, and boy, was it good. It was a great bite to finish off the night.

Atmosphere:
We’ve been to a lot of restaurants all of the world, and Enigma is one of the coolest, most well-designed, fun restaurants we’ve ever been to. It feels like you’re in the dream from the moment you walk up the ramp to meet the hostess. I love the concept of moving around during a four hour tasting menu, because four hours is a long time for a millennial to sit in one place. We were at the restaurant for quite a long time, and it felt exhilarating and exciting for the entirety of our meal, which is a feat for any event of that length. Every detail and inch of space at Enigma was well thought out, and you can see why they’ve won numerous awards for their design.

The main kitchen

The main kitchen

#elbarri4life

#elbarri4life

Some of us did the wine pairing

Some of us did the wine pairing

Did you know that Wayne is a full time Santa in his spare time?

Did you know that Wayne is a full time Santa in his spare time?

Barthelona Hospitality:
The service from the moment you walked in was spectacular. Our main server was from Argentina, and it turns out she was only 20 or 21 years old. She was amazing, she knew every dish and every drink on the menu, and couldn’t have been more friendly. I know what I was doing when I was 20 years old, and there’s no way I could have been working at a place like Enigma, that’s for sure.

We don’t remember your name, but you were awesome

We don’t remember your name, but you were awesome

A little end of the night bar magic

A little end of the night bar magic

Frankie’s Notes:
El Cellar de Can Roca and Enigma within 24 hours is almost as crazy as the time we did Maido and Astrid & Gaston tasting menus on the same day; Warning: only try this if you are a true eating professional; I felt like I was in The Penguin’s Lair in Batman Returns, and was half expecting an Emperor Penguin to walk across the room and hand us a glass of champagne; We couldn’t be prouder of Wayne for making it through two tasting menus and enjoying the experiences, plus he made up some fun new species along the way; Guessing what you’re eating is fun and should be done more often.

Rating: 5 out of 5 with 2 Michigan Pugs
Enigma’s overall experience is up there with the best of the best. In no other place we’ve been have we traveled through a restaurant as we did at Enigma. All the food was inventive. Some of the dishes were outstanding, some were forgettable, but none of them were bad. I wouldn’t put the food up there with Noma, but it was a close second for me.

gold pug.png
gold pug.png
 
← Piedmont Culinary Guild's Sensoria Food & Wine The Updog Kombucha Origin Story →

New Merch!

Click here to score this shirt

Click here to score this shirt

Subscribe to the pod

Listen on Google Play Music

Latest Posts

  • July 2024
    • Jul 23, 2024 DiverXo: A review of Dabiz Muñoz's Madrid Masterpiece Jul 23, 2024
  • May 2023
    • May 15, 2023 Noma Kyoto: A Review of Rene Redzepi's Japanese Pop-Up May 15, 2023
  • August 2022
    • Aug 9, 2022 Jordnær Aug 9, 2022
  • October 2021
    • Oct 4, 2021 Noma: A Review of the Game and Forest Season Menu Oct 4, 2021
  • September 2021
    • Sep 5, 2021 Counter- Sep 5, 2021
  • January 2021
    • Jan 9, 2021 The Catbird Seat Jan 9, 2021
  • May 2020
    • May 19, 2020 Casa Tabachin May 19, 2020
    • May 5, 2020 Pujol May 5, 2020
  • April 2020
    • Apr 21, 2020 Quintonil Apr 21, 2020
    • Apr 7, 2020 How Roots is Giving Back During COVID-19 Apr 7, 2020
  • March 2020
    • Mar 24, 2020 Peppervine Shines in SouthPark Mar 24, 2020
  • February 2020
    • Feb 25, 2020 Where to Eat in Plaza Midwood Feb 25, 2020
    • Feb 11, 2020 The Porter's House: Not Your Traditional Steakhouse Feb 11, 2020
  • January 2020
    • Jan 28, 2020 Sweet Lew's, It's You Jan 28, 2020
    • Jan 14, 2020 Best Coffee Shops for Chilling in Charlotte Jan 14, 2020
  • December 2019
    • Dec 31, 2019 Top 25 Restaurants in Charlotte: 2019 Edition Dec 31, 2019
    • Dec 17, 2019 Top Five Dishes of 2019 Dec 17, 2019
    • Dec 3, 2019 Top Five Restaurants of 2019 Dec 3, 2019
  • November 2019
    • Nov 19, 2019 Anomaly Charlotte Pop-Up Nov 19, 2019
    • Nov 5, 2019 Schwa Cleans Up Its Act Nov 5, 2019
  • October 2019
    • Oct 22, 2019 Alinea: A Review of Grant Achatz's Flagship Chicago Restaurant Oct 22, 2019
    • Oct 8, 2019 Flip-a-Lo's Gives Charlotte a Taste of Buffalo Oct 8, 2019
  • September 2019
    • Sep 24, 2019 Capishe Real Italian Kitchen Upgrades Charlotte's Fast Casual Game Sep 24, 2019
    • Sep 10, 2019 Chef James Knappett's Kitchen Table Sep 10, 2019
  • August 2019
    • Aug 27, 2019 Queen City Classic Wine Tour with Big Fat World Tours and NC Wine Gals Aug 27, 2019
    • Aug 13, 2019 Piedmont Culinary Guild's Sensoria Food & Wine Aug 13, 2019
  • July 2019
    • Jul 30, 2019 Enigma: A Review of Albert Adria's Barcelona Culinary Adventure Jul 30, 2019
    • Jul 15, 2019 The Updog Kombucha Origin Story Jul 15, 2019
    • Jul 2, 2019 Haar Restaurant: Dean Banks' St. Andrews Star Jul 2, 2019
  • June 2019
    • Jun 11, 2019 El Celler de Can Roca Review: The Roca Brothers Deliver Jun 11, 2019
  • May 2019
    • May 28, 2019 Dorothy Creamery Scallionpancake Loaded Nachos May 28, 2019
    • May 14, 2019 Harper's Restaurant May 14, 2019
  • April 2019
    • Apr 30, 2019 Noma: A Review of the Seafood Season Menu Apr 30, 2019
    • Apr 16, 2019 Yume Ramen Sushi & Bar Apr 16, 2019
    • Apr 2, 2019 Buxton Hall + Hello, Sailor Collaboration Dinner Apr 2, 2019
  • March 2019
    • Mar 26, 2019 Blue Hill at Stone Barns Mar 26, 2019
    • Mar 19, 2019 Legion Brewing Brunch Mar 19, 2019
    • Mar 12, 2019 Meat & Potatoes: Redefining Charlotte's Stereotype Mar 12, 2019
    • Mar 5, 2019 Flour Shop Mar 5, 2019
  • February 2019
    • Feb 26, 2019 JuneBaby Feb 26, 2019
    • Feb 19, 2019 The Waterman Feb 19, 2019
    • Feb 12, 2019 Charlotte All Stars - NBA Edition Feb 12, 2019
    • Feb 5, 2019 Eden Hill Feb 5, 2019
  • January 2019
    • Jan 29, 2019 Inizio Pizza Napoletano Jan 29, 2019
    • Jan 22, 2019 Adana Jan 22, 2019
    • Jan 15, 2019 The Stanley Jan 15, 2019
    • Jan 8, 2019 Top Five Dishes of 2018 Jan 8, 2019
    • Jan 1, 2019 Top Five Restaurants of 2018 Jan 1, 2019
  • December 2018
    • Dec 18, 2018 PCG Farm to Fork in the Garden Dec 18, 2018
    • Dec 11, 2018 Chef Alyssa's Kitchen Dec 11, 2018
    • Dec 4, 2018 Bulla Gastrobar Dec 4, 2018
  • November 2018
    • Nov 27, 2018 Top 25 Restaurants in Charlotte: 2018 Edition Nov 27, 2018
    • Nov 20, 2018 Never Doubt Phil Rosenthal: Go to Langer's Delicatessan Nov 20, 2018
    • Nov 13, 2018 Majordomo is David Chang's Latest Food Mecca Nov 13, 2018
    • Nov 6, 2018 Angeline's: Uptown Charlotte's Modern Italian Gem Nov 6, 2018
  • October 2018
    • Oct 30, 2018 Greg Collier Lifts Up Loft & Cellar Oct 30, 2018
    • Oct 23, 2018 Behind the Lens with Scoop Charlotte & Scallionpancake Oct 23, 2018
    • Oct 16, 2018 The Experience of Taste Oct 16, 2018
    • Oct 9, 2018 littleSpoon: A Tale of Inconsistency & Pork Belly Oct 9, 2018
    • Oct 2, 2018 The Case for Atelier Crenn Oct 2, 2018
  • September 2018
    • Sep 25, 2018 The Truth is Out There: Siggy's Good Food Sep 25, 2018
    • Sep 18, 2018 Bardo Ushers in New Era of Fine Dining in Charlotte Sep 18, 2018
    • Sep 11, 2018 Gene Kato Infuses New Life Into SouthPark's Upstream Sep 11, 2018
    • Sep 4, 2018 Hi Tide Poke & Raw Bar Offers a Fresh Take on Charlotte's Poke Scene Sep 4, 2018
  • August 2018
    • Aug 28, 2018 Experience Authentic Italian in Ballantyne with Zinicola Aug 28, 2018
    • Aug 22, 2018 108: Noma's Little Brother Holds Its Own Aug 22, 2018
    • Aug 14, 2018 Sanchez: Rosario Sanchez Brings Mexican Food to Copenhagen Aug 14, 2018
    • Aug 7, 2018 Osteria Francescana: A Review of Massimo Bottura's #1 Restaurant in the World Aug 7, 2018
  • July 2018
    • Jul 31, 2018 More Time for Me with Harris Teeter ExpressLane Jul 31, 2018
    • Jul 24, 2018 Grön: A Review of Finland's Best Restaurant Jul 24, 2018
    • Jul 17, 2018 Sea Level: Making Lobster Rolls Cool in the Queen City Jul 17, 2018
    • Jul 11, 2018 Noma: A Review of the Vegetable Season Menu Jul 11, 2018
    • Jul 3, 2018 Ollie's Bites: Charlotte's Donut Fix Jul 3, 2018
  • June 2018
    • Jun 26, 2018 Mister Jiu's Jun 26, 2018
    • Jun 19, 2018 Global Restaurant Jun 19, 2018
    • Jun 12, 2018 Fleming's Prime Steakhouse Jun 12, 2018
    • Jun 5, 2018 Fin & Fino Jun 5, 2018
  • May 2018
    • May 30, 2018 The Daily May 30, 2018
    • May 22, 2018 Brunch at Haberdish May 22, 2018
    • May 14, 2018 Seafood Connection May 14, 2018
    • May 8, 2018 Omaggio Pizzeria May 8, 2018
    • May 1, 2018 Crepe Cellar May 1, 2018
  • April 2018
    • Apr 24, 2018 Dot Dot Dot Apr 24, 2018
    • Apr 17, 2018 DeSano Pizzeria Apr 17, 2018
    • Apr 10, 2018 Eleven Madison Park Apr 10, 2018
    • Apr 3, 2018 Ollie's Bites: Charlotte's Best Bar Eats Apr 3, 2018
  • March 2018
    • Mar 27, 2018 Fork! Mar 27, 2018
    • Mar 20, 2018 Halcyon, Flavors from the Earth Mar 20, 2018
    • Mar 13, 2018 Chima Mar 13, 2018
    • Mar 6, 2018 Zeppelin Mar 6, 2018
  • February 2018
    • Feb 27, 2018 Launderette Feb 27, 2018
    • Feb 20, 2018 Hello, Sailor: Exploring One of Eater's Top 18 Restaurants in America Feb 20, 2018
    • Feb 13, 2018 Robin Feb 13, 2018
    • Feb 6, 2018 Dilworth Tasting Room Feb 6, 2018
  • January 2018
    • Jan 30, 2018 Franceschetta 58 Jan 30, 2018
    • Jan 23, 2018 Lincoln's Haberdashery Jan 23, 2018
    • Jan 16, 2018 Charlotte Gets Social Jan 16, 2018
    • Jan 9, 2018 Top Five Dishes of 2017 Jan 9, 2018
    • Jan 4, 2018 Top Five Restaurants of 2017 Jan 4, 2018
  • December 2017
    • Dec 27, 2017 Oak Steakhouse Dec 27, 2017
    • Dec 19, 2017 Terrace Cafe Dec 19, 2017
    • Dec 13, 2017 Geranium Dec 13, 2017
    • Dec 8, 2017 Franklin BBQ Dec 8, 2017
  • November 2017
    • Nov 29, 2017 Burtons Grill & Bar Nov 29, 2017
    • Nov 21, 2017 Ollie's Bites: A Pizza my Heart in Charlotte Nov 21, 2017
    • Nov 15, 2017 NOMA Under the Bridge Nov 15, 2017
    • Nov 8, 2017 Luca Modern Italian Kitchen Nov 8, 2017
    • Nov 1, 2017 Essex Nov 1, 2017
  • October 2017
    • Oct 24, 2017 Your Pie Oct 24, 2017
    • Oct 17, 2017 Tea Fusion Cafe Oct 17, 2017
    • Oct 11, 2017 Aliño Pizzeria Oct 11, 2017
    • Oct 5, 2017 Restaurant Tim Raue Oct 5, 2017
  • September 2017
    • Sep 29, 2017 Ollie's Bites: Charlotte's Best Sweet Spots Sep 29, 2017
    • Sep 20, 2017 Astrid & Gastón Sep 20, 2017
    • Sep 13, 2017 Ollie's Bites: Brunching in Charlotte Sep 13, 2017
    • Sep 6, 2017 Caffeinated Charlotte Sep 6, 2017
  • August 2017
    • Aug 30, 2017 Wu's Cajun Seafood Aug 30, 2017
    • Aug 21, 2017 Charlotte's Best Bites: Guest Post for Off the Eaten Path Aug 21, 2017
    • Aug 16, 2017 The Barcelona Burger & Beer Garden Aug 16, 2017
    • Aug 10, 2017 Bad Daddy's Burger Bar Aug 10, 2017
    • Aug 3, 2017 Brixx Wood Fired Pizza Aug 3, 2017
  • July 2017
    • Jul 26, 2017 Ollie's Bites: Top Sushi Spots in Charlotte Jul 26, 2017
    • Jul 20, 2017 Central Jul 20, 2017
    • Jul 13, 2017 Maido Jul 13, 2017
    • Jul 5, 2017 Ollie's Bites: Date Night in Charlotte Jul 5, 2017
  • June 2017
    • Jun 29, 2017 Soul Gastrolounge Jun 29, 2017
    • Jun 21, 2017 Baku Jun 21, 2017
    • Jun 14, 2017 Selwyn Pub Jun 14, 2017
  • May 2017
    • May 31, 2017 Yamazaru May 31, 2017
    • May 24, 2017 Firestorm Pizza May 24, 2017
    • May 17, 2017 Animal May 17, 2017
    • May 10, 2017 Kato May 10, 2017
    • May 3, 2017 Here's Looking at You May 3, 2017
  • April 2017
    • Apr 26, 2017 Yafo Kitchen Apr 26, 2017
    • Apr 20, 2017 Ivan Ramen Apr 20, 2017
    • Apr 12, 2017 Tavolo Apr 12, 2017
    • Apr 5, 2017 Momofuku Ko Apr 5, 2017
  • March 2017
    • Mar 28, 2017 Evoke at Le Meridien Mar 28, 2017
    • Mar 22, 2017 Haberdish Mar 22, 2017
    • Mar 14, 2017 Good Food on Montford Mar 14, 2017
    • Mar 8, 2017 Nomad.pdx Mar 8, 2017
    • Mar 1, 2017 Stoke Mar 1, 2017
  • February 2017
    • Feb 16, 2017 Buxton Hall Feb 16, 2017
    • Feb 8, 2017 In Situ Feb 8, 2017
    • Feb 2, 2017 Saison Feb 2, 2017
  • January 2017
    • Jan 29, 2017 Eat Globally; Dine Locally Jan 29, 2017
    • Jan 1, 2017 Top Five Restaurants of 2016 Jan 1, 2017
  • December 2016
    • Dec 26, 2016 State Bird Provisions Dec 26, 2016
  • September 2016
    • Sep 24, 2016 The French Laundry, part 2 Sep 24, 2016
    • Sep 18, 2016 The French Laundry, part 1 Sep 18, 2016
  • August 2016
    • Aug 29, 2016 Icy Margaritas & Hot Salsa: Mexican Eats in the Queen City Aug 29, 2016
    • Aug 22, 2016 Best Places to Eat in San Francisco Aug 22, 2016
    • Aug 5, 2016 The Flipside Aug 5, 2016
  • July 2016
    • Jul 25, 2016 Babalu Jul 25, 2016
    • Jul 14, 2016 Best Restaurants in Charlotte - Summer 2016 Edition Jul 14, 2016
    • Jul 5, 2016 Comida Jul 5, 2016
  • June 2016
    • Jun 27, 2016 Batch Craft Jun 27, 2016
    • Jun 19, 2016 Asolare Jun 19, 2016
    • Jun 5, 2016 The Longboard Jun 5, 2016
  • May 2016
    • May 12, 2016 Momofuku Noodle Bar May 12, 2016
    • May 2, 2016 Toro May 2, 2016
  • April 2016
    • Apr 24, 2016 The Mandrake Apr 24, 2016
    • Apr 18, 2016 Evoke Redux Apr 18, 2016
    • Apr 15, 2016 Freud Apr 15, 2016
  • March 2016
    • Mar 13, 2016 Ru Sans Mar 13, 2016
    • Mar 9, 2016 The Pump House Mar 9, 2016
  • February 2016
    • Feb 24, 2016 Seoul Food Meat Co Feb 24, 2016
    • Feb 22, 2016 Kid Cashew Feb 22, 2016
    • Feb 12, 2016 Kindred Feb 12, 2016
  • January 2016
    • Jan 21, 2016 FIG Jan 21, 2016
    • Jan 3, 2016 Top Five Restaurants of 2015 Jan 3, 2016
    • Jan 2, 2016 Rose's Luxury Jan 2, 2016
  • November 2015
    • Nov 29, 2015 Funky Gourmet Nov 29, 2015
    • Nov 4, 2015 Rhubarb Nov 4, 2015
  • October 2015
    • Oct 26, 2015 Lexington Barbecue Oct 26, 2015
    • Oct 19, 2015 The Cellar at Duckworth's Oct 19, 2015
    • Oct 14, 2015 Danny's Midwood Challenge Oct 14, 2015
    • Oct 12, 2015 Founding Farmers Oct 12, 2015
    • Oct 4, 2015 Shake Shack Oct 4, 2015
  • September 2015
    • Sep 27, 2015 King Daddy's Sep 27, 2015
    • Sep 20, 2015 The Summit Room Sep 20, 2015
    • Sep 14, 2015 BLT Sep 14, 2015
    • Sep 6, 2015 Ajbani Sep 6, 2015
  • August 2015
    • Aug 30, 2015 Biscuit Head Aug 30, 2015
    • Aug 23, 2015 White Duck Taco Aug 23, 2015
    • Aug 17, 2015 Evoke Aug 17, 2015
    • Aug 14, 2015 Customshop Aug 14, 2015
    • Aug 13, 2015 Local Loaf Aug 13, 2015
    • Aug 12, 2015 Futo Buta Aug 12, 2015

© 2023 SCALLIONPANCAKE, LLC  Privacy Policy