Queen City Classic Wine Tour with Big Fat World Tours and NC Wine Gals

August 27, 2019

Background:
The lovely Allie of EatDrinkCLT invited the fairer half of Scallionpancake on an epic North Carolina wine tour back in late July – sorry, Jason, this trip was ladies only. Along with Allie, I joined Sarah from Charlotte Food Scene, Jess from The Sweet Seoul, Julia from CLTChomp, and Amanda who works with Visit Charlotte, a branch of the Charlotte Regional Visitors Authority for a relaxing Sunday of wine tasting and girl talk.

We were accompanied by our guide Jessica, who co-runs NC Wine Gals with her partner Megan (NC Wine Gals is an offshoot of Big Fat World Tours, if you’re looking for even more opportunities for guided travel). We enjoyed the Original Food and Wine Tour which consists of five different stops with tons of wine and food along the journey.

If you’re looking for the Cliff’s Notes, the biggest surprise of the trip was that North Carolina is home to so many nuanced, Italian-inspired wines due to our blessed location in the Piedmont region. We didn’t taste any of the super-sweet Muscadine that often gives NC wine a bad rap. The tour included a wide spectrum of rich and complex wines that I had no idea were made so close to Charlotte. Also, the scenery in Yadkin Valley is just amazing. Especially outside of Raffaldini Vineyards, you could really trick yourself into believing you’d been magically transported to Italy (like The Magic Schoolbus, but with more drunk women). It’s just a stunning part of the world that we’re so lucky to have only a short drive away from home.

We highly recommend the tour for a mini couple’s trip or girls’ getaway (the tour bus takes a minimum of six people and a maximum of 12, so if your group is smaller you’ll be paired up with some new friends!). The tour bus leaves at 10 a.m. and returns around 6 or 6:30 p.m., making it an easy and fun day trip from Charlotte. Oh, and if you book using the code “Charlotte,” you can get $20 off your tour! Yay! Read on to see what you can expect from a daylong adventure with NC Wine Gals.

Eat (DRINK) This:

**Assorted Table Wine Shoppe in 7th Street Market**

Everyone meets at 7th Street Market in Uptown for a breakfast-inspired pairing courtesy of the Assorted Table Wine Shoppe, which is nestled in the back of the market. Here you’ll enjoy your first pairing – a Carolina Riesling with a Krispy Kreme donut! This pairing is quite surprising, because although the Riesling is sweet, the sugar in the donut actually cuts the sweetness of the wine and brings out a depth of flavor that you don’t get when you taste it on its own. So cool! This stop was a great way to get everyone’s energy up for a fun day ahead. I thought I’d be nursing my coffee until we finished our drive to wine country, but that all went out the window with a 10 a.m. glass of wine! Woohoo party time.
After we finished, we all piled into the van, which was super roomy with just six of us. It was a great chance to catch up, and the hour or so drive to the first vineyard flew by! PS, this is also when I started calling the vineyards “breweries” even though I wasn’t tipsy yet. My bad.

**Jones Von Drehle Vineyards**

This vineyard is a stunner, and the only stop where we enjoyed a full wine tasting. It was great to get a detailed tutorial from one of the owners on the wines we were tasting, and we also got to munch on some oyster crackers as a “palate cleanser.” But, let’s be real, a cracker connoisseur like myself considered this an epic snack above all. #oystercrackersforlife.
FUN FACT: This vineyard is owned by two couples who are also in-laws! There is also a good girl vineyard dog named Chloe you should find and pet here at JVD.

**McRitchie Vineyards**

This stop stands out because it’s where we ate BBQ! Heck yes, there’s BBQ on this wine tour, people, in case I haven’t convinced you to sign up yet. Jessica made a glorious tray of delicious BBQ for our lunch, and we paired it with their rich Ring of Fire red, a favorite of mine from the whole tour.

We also had their Ruby Red Port (chilled), which was a delightful surprise, as I usually find port too sweet, but I think the combination of the meat pairing and the cooler temperature of the port mellowed it out. The port was actually the only tasting that I finished its entirety! I am also a lightweight, FYI. You wouldn’t have wanted to see me finish every glass, and if you had seen it, it probably would have been on the news (“Local Woman Blacks Out for Three Days in Vineyard”).

**Raffaldini Vineyards**

This vineyard was my favorite, and I clearly am not alone, because this place was just packed. The grounds genuinely reminded me of Italy, there was live music, I loved their reds, and we had dessert. What else could a girl want?
We tried their famous Montepulciano Riserva (seriously famous – this wine has won awards!) with some meatballs Jessica made, and then paired a Sangiovese with some delicious homemade brownies! Are you seeing the theme here that Jessica is an awesome cook and an excellent wine spirit guide? She was our van DD, chef, and teacher! Who could ask for anything more? We spent a good amount of time here people watching and sitting on their upstairs porch listening to the band. I also bought a bottle of Montepulciano, which ended up being $32 and officially is the fanciest bottle of wine I’ve ever purchased for myself. Top dollar, baby.

**Piccione Vineyards**

The final stop of the trip involved goat cheese and rosé, so it’s safe to say we were all looking forward to this one all day. We paired their Montepulciano Rosé with some goat cheese, honey, and crackers, and it was a lovely ending to a fun day.

FUN FACT: this vineyard was started by a doctor with Italian heritage!

Dessert:
Brownies, of course! I also got another brownie for the road at Raffaldini (they make their own brownies with their Sangiovese, but they also sell brownies from a Greenville bakery that I enjoyed). Brownie options abound, I tell you! PS you can also buy chocolate bars from McRitchie...not that we would know anything about that. Ahem.

Drink This:
Um, see above.

Atmosphere:
Who knew that we had such stunning vistas right in our backyard? It was such a treat to get outside of the city and breathe some fresh air with good friends.

Wine Drunk Hospitality:
Jessica from NC Wine Gals could not have been a better host. She was so laid back, but also kept us to a schedule so we got home at a reasonable hour, dropped all kinds of wine knowledge on us, fed us, and was simply the all-around best tour guide there is. I can’t recommend her or NC Wine Gals enough!

Frankie’s Notes:
I seriously had to read this three times to make sure I didn’t call a vineyard a brewery again; Also, please tell me if I missed one; Wine drunk is just a special kind of drunk, amiright?; Any wine that’s over $12 is a major splurge, and don’t let anyone tell you anything different; There are no other girls I’d rather spend a day drinking wine with! Yay for good friends, booze, and beautiful North Carolina wine country.

The Stanley

January 15, 2019

Background:
Paul Verica opened The Stanley in May 2018, after shutting down his popular Heritage Food + Drink in late 2017. The Stanley has a larger kitchen than Heritage, which allows Verica and his son and Sous Chef Alex to amp up their culinary greatness beyond what they’d already achieved in Waxhaw.

The pedigree behind the Vericas is no joke: The elder Verica was a James Beard semi-finalist for Best Chef in the Southeast in 2017, Heritage was named number one by Charlotte Magazine in 2015, and, ahem, The Stanley ranked at number three by yours truly in 2018. We think the dishes coming out of the kitchen at The Stanley are beyond exciting, and we also think it’s downright charming that they’re coming from a dynamic father/son team (Jason knows a thing or two about that magic).

Eat This:
The menu changes nearly daily; on our second visit in late December, they were already up to menu number 130 after only being open since May! The offerings are farm-driven, seasonal, and richly flavored. Recently, they started offering brunch from 11 a.m.-2 p.m. on the weekends, and burgers after 9 p.m. on Friday and Saturday nights. There is also a private dining area you can reserve for larger parties or events.

**Foie Gras**

**Pecans, apples, ginger, butternut**
**The creamy foie gras on the toasted brioche was a revelation. Our favorite dish out of both visits.**

**Surf & Turf**

**Veggie slaw, beef tartare, fried oysters, truffle aioli**
**We were fighting over every bite of this one. And that presentation!**

**Beef Tartare**

**Radishes, greens, egg, capers, and flat bread**
**Can you ever go wrong with tartare? They let the flavor of the meat shine through with simple seasoning and accoutrements. A+.**

**Asparagus**

**“As many ways as we could think of”**
**The compressed asparagus on the bottom layer had a great texture and was loaded with fresh, green flavor.**

Sunchoke Chips

**Spicy mayo**
**This is one of the dishes they’ve brought over from Heritage, and we can see why. Ultra-snackable.**

**Scallop**

**Butternut, curry, carrots, sesame, pea shoots, mustard greens, ginger**
**We were huge fans of the light broth and added vegetables that highlighted the melt-in-your-mouth scallop.**

**Trout**

**Risotto, beets, spinach, red wine**
**The trout was prepared perfectly, and the risotto was a big hit with our table. Also dug the bright beet color of the risotto.**

**Raviolo**

**Short ribs, goat cheese, truffle, arugula, shrooms, broth**
**This dish wasn’t a looker, but the flavors were multi-layered and the broth added a rich umami.**

**Quail**

**Chicken-fried, cheddar grits, collards, gravy**
**I don’t eat corn (hey grits), but Jason and Olivia (of UpDog Kombucha!) described it as juicy, tender, and well-seasoned.**

**Duck Breast**

**Rutabaga, turnips, carrots, swiss chard, demi-glace**
**Jason says: carrot & duck is the new Starsky & Hutch. Is there anything else you need to know? This duck did not die in vain.**

**Steam Buns**

**Fried chicken, kimchi, Alex’s glaze**
**These put all other steam buns in our city to shame. You know who I’m talking about. Or do you?**

**Beets**

**Blue cheese, herbs, and “stuff”**
**Presentation is perhaps the best I’ve seen in Charlotte. This is the most beautiful palette of beets ever created. It tasted light and spring-like, which was perfect when we had it back in May.**

**Foie Gras Funnel Cake**

**WIth strawberries a few ways**
**This was the dish that first got us in the door back in May. You had us at foie gras. Very tasty, and obviously very fun to look at and eat!**
Also, someone commented on our Instagram that we shouldn’t be eating foie gras and that we were inhumane. We’ll tell you what’s inhumane: passing up foie gras when you have the chance to eat it. Especially in a funnel cake. Good day.

**Arancini**

**Pork belly, blue cheese, cider**
**These were a bit underwhelming, but we admittedly aren’t the biggest fans of arancini to begin with.**
**Also, who’s that pug in the background?! It’s UpDog Kombucha Olivia! YAY.**

Dessert:
The wonderful Ashley Boyd was in charge of the pastry program at Heritage, and at The Stanley, that honor goes to Morgan Romeo. Her treats are next-level delicious and innovative. Whatever you do, don’t skip dessert at The Stanley.

**Peanut Butter Cup**

**Powdered peanut butter on top and mouthwatering chocolate on the bottom. They should have this one on the menu permanently.**

**Swiss Roll**

**White chocolate, pistachio, cranberry**
**A flashback to childhood, only a million times better. Those tiny meringues!**

Drink:
Our BFF Larry Suggs helped The Stanley start their cocktail program, and boy, did he ever get things off on the right foot. Some of the most Instagram-worthy drinks in the city are served with a strong pour. Drink up.

**Honey Mocktail**

**Mr. Suggs made Jason this honey mocktail that he hasn’t stopped raving about since.**

**Queen City Duchess**

**Casamigos Reposado, cranberry cordial, Cocchi Americano Apertif, lime**
I could have had four of these, and the one I did have went down in five minutes flat. Casamigos tequila is the greatest thing George Clooney ever put his beautiful hands on. Also, can I be the Queen City Duchess? Please?

Atmosphere:
The interior is perhaps one of our favorite parts, and that’s saying something. It’s warm and inviting, and it feels like you are in your rich neighbor’s library. We’re talking carpet, strategically-placed books, and rich wood accents. Carpet in a restaurant is an unexpected surprise these days, and we really dig it. Coziness plus. The bar has a fun vibe, and we’ve seen people chilling here for hours. Bottom line: it’s the kind of place you want to linger.

Verica Dynasty Hospitality:
Not hyperbole––the service at The Stanley is some of the best we’ve had in the city. The waiters take their time explaining each dish and we’ve always felt exceedingly well taken care of.

Frankies Notes:
What happens when you drop some aioli on that carpet, though?; I want a Romeo-made version of all of my favorite childhood desserts, like the brownie that came inside of my frozen Kid Cuisine TV dinner; Great father/son duos: Paul & Alex, Bernie & Jason, Marlin & Nemo, Jason & Frankie; When they’re taking votes for Queen City Duchess, please keep me and Frankie at top of mind.

Rating: 5 out of 5

Gene Kato Infuses New Life Into SouthPark's Upstream

September 11, 2018

Background:
Upstream in Phillip's Place shopping center has been a SouthPark staple for some time, but the restaurant ushered in a new era this year with the arrival of Gene Kato as Partner and Executive Chef. This is a coming home for Kato, a native Charlottean who began his restaurant career at Upstream 15 years ago. He has spent the bulk of his career prior to this point working in renowned Chicago restaurants like Ohba, Japonais, and Sumi, the final two of which he opened.

Kato's return to Charlotte as Upstream's Chef has significantly changed the traditional American-style seafood menu the restaurant has maintained for years. The seafood is just as fresh, but now the menu has a Pacific Rim flare, and includes robata dishes, ramen, and a full sushi menu.

We were invited out for a tasting back in May, and we were absolutely blown away by everything we tasted.

Eat This:

**Kato's Tofu**

**Soymilk, pickled shimeji mushrooms, ikura & fried ginger**

**Tuna Escabeche**

**Tomato, pickled onion, & smoked soy**

**Angry Crab**

**Baked King Crab Gunkan**

**"The Rock"**

**Ginger-marinated NY strip**
Photo courtesy of Upstream

**Seabass**

**Banana-leaf wrapped, tomato chutney, & mango papaya**

IMG_3954 (1).jpg — **Pork Belly Ssam**

**Roasted pork belly, pickled daikon, kimchi, Thai chili salt**

Dessert:

**Strawberry Sorbet**

**Strawberry jelly, freeze dried strawberry, & strawberry puree**

**Doughnuts**

**Chocolate-filled donuts with green tea semi-freddo mousse**

Upstream recently rolled out a weekend brunch menu, which we can't wait to check out.

Drink:
Check out their wide variety of sake, wine, beers, and cocktails. The world is your oyster when it comes to drinks at Upstream.

Atmosphere:
The interior remains unchanged from recent years. Some of the decor is slightly dated, but the dining room is large, and there is a nice patio for cooler days.

Fusion Hospitality:
On this visit and on previous visits, we have always received great service at Upstream. Zero complaints.

Frankie's Notes:
Pugs love cooking on a hot rock; All tofu should be as delicious at Kato's homemade tofu; We once saw Riverboat Ron dining with Pat McCrory at Upstream during restaurant week, and we may or may not have geeked out a little; The pork belly reminded us of David Chang, and we love to be reminded of Chang at all times; I want to buy 50 of those sorbet cups for my personal use.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Hi Tide Poke & Raw Bar Offers a Fresh Take on Charlotte's Poke Scene

September 4, 2018

Background:
Hi Tide opened in Dilworth in late 2017 during a poke explosion in the Charlotte area. However, Hi Tide stands apart, as it is owned by Meat & Fish Co. founder Michel LaVecchia. LaVecchia teamed up with Jeff Van Dyke, Jeffery Schreiber, and Raquel Arreola to bring high end meat and fish to the poke scene. Meat & Fish Co. used to be in the spot where Hi Tide is now, but it has moved upstairs. This proximity ensures that all of the fish used at Hi Tide is ridiculously fresh. We have visited Hi Tide on our own and, more recently, as part of a blogger event in mid-August. Below is a combination of items from both visits.

Eat This:

**Oysters**

Oyster Happy Hour runs every Monday-Friday from 4pm-7pm

**Lobster Lollipop**

Insert praise emoji here

**Lobster Avocado Toast**

Millenials everywhere are crying tears of joy

**Hi-Tide Lobster Roll**

Served with seasoned chips or fries. Lobster rolls are only $15.99 all day on Mondays.

**Ahi Tuna Burger**

Served with seasoned chips or fries

**Rainbow Poke Bowl**

Salmon, Hamachi, Ahi Tuna, Scallions, Pickled Red Onion, Red Cabbage, Sweet Corn, Cucumber, Limu/Ogo, Carrots, Mandarin Orange, Jalapeno/Serrano Salad, Shuyu Sesame Oil, Seasoned Milky Queen Rice

**Build-Your-Own Poke Bowl**

All sorts of goodness in this bowl

**Poke Nachos**

Crispy wontons, Ahi Tuna, Avocado, Scallions, Crispy garlic, Cucumber, Seaweed Salad, Hawaiian Sea Salt, tomato, pickled red onion, Creamy Togarashi & Unagi Sauce

Dessert:
There is only one dessert option, a white chocolate macadamia nut cookie. It is dang good, though. Cookie is not pictured since I ate it faster than the speed of light.

Drink:
Hi Tide has tons of canned beer options, plus wine. Our favorite drinks are the non-alcoholic drinks on tap--specifically the coconut milk cold brew. They also offer a POG (pineapple, orange, guava) juice, a peach honey green tea, and a strawberry and candied lime juice.

**HAWAIIAN cold brew with COCONUT milk**

Life-giving

Atmosphere:
At Hi Tide, you order at the counter and they bring your food out to your table when it's ready. There is not a huge amount of seating, but I think you will likely be able to avoid a wait, as a large portion of their business seems to be carry out orders.

Raw Hospitality:
The team at Hi Tide obviously takes great pride in each dish they serve, and it's clear they aren't solely trying to get people in and out quickly, but rather their focus in on serving a quality product to each customer. We have received impeccable service on every visit.

Frankie's Notes:
They have a POG juice, but why don't they have a PUG juice?; That cold brew coffee has gotten me through a lot of sleepy afternoons; There is nothing more exciting to a millennial gremlin than lobster and avocado toast, and when you put those items together, you create a hole in the universe that is a portal to a world where 90s Nickelodeon shows play all day and the skies rain with Fruit by the Foot & Surge; I brought home this tuna burger to Jason for dinner, and that earned me 33 Wife Points. When you reach 75 Wife Points, you get a dinner out and a pedicure.

Experience Authentic Italian in Ballantyne with Zinicola

August 28, 2018

Background:
Richard Cranmer and his wife Najiya opened Zinicola in Ballantyne in 2017. The name Zinicola is taken from Chef Cranmer's mother's maiden name, and family heritage is central to the restaurant's mission. Growing up, Cranmer would take summer trips to visit his Nonna in Italy, and she continues to inspire his cuisine today. We were invited out in earlier in August to sample their menu and hear more about their commitment to chef-driven and authentic Italian cuisine.

Eat This:
All of Zinicola's food is made fresh and in-house, including their pasta and pizzas. We particularly loved the Parmesan basket that the risotto was served in, and the creativity that went into the heirloom tomato salad.

**Beef Carpaccio**

*tomato jam, parmigiana gel, arugula*

**Heirloom Tomato Salad**

*tomato cannellini, black tomato sauce, basil*
**The cannellini was made with a tomato gel instead of pasta--so cool!**

IMG_6351 (1).jpg — **Roasted OCTOPUS**

*black risotto, saffron emulsion*
**Perfectly cooked.**

FullSizeRender (2).jpg — **FETTUCCINE**

*swordfish, mint, garlic, tomato, white wine*

**Risotto**

*parmigiana basket, Italian sausage, mushrooms*
**Rice in a Parmesean basket? Sign us up.**

FullSizeRender (1).jpg — **Ravioli**

*beef mushroom ricotta, wrapped in duck prosciutto, sage butter sauce*
**Hands down, our favorite pasta of the night.**

**Eggplant Wrapped Grouper**

*cannellini bean sauce, clams*

**Lamb Loin**

*eggplant puree, rosemary potato cake, zucchini, mint gel*
**The lamb was tender and flavorful, and the potato cake cured any lingering carb needs that remained after all that pasta!**

Dessert:
Do not sleep on Zinicola's dessert. This baby was my favorite dish of the evening.

**Pistachio Nutella Mascarpone**

**Bonus: this was gluten-free!**

Drink:
The wine menu and creative cocktail selection are finely curated. As your server for pairing suggestions.

FullSizeRender (3).jpg — **Strawberry Martini**

**Drunk.**

Atmosphere:
Zinicola is upscale, and the white tablecloths and candles will elevate your night out into a special occasion. There were plenty of couples on dates when we dined, but there were also a lot of families. The patio is busy on cooler nights, and this is where to sit for a more casual vibe. The bar is open to both the inside of the restaurant and the outside patio, so you have easy access to the fabulous cocktails pictured above.

Hospitality:
The Cranmers are such a fun couple, and they provide fine dining in an atmosphere that makes you feel right at home. We were well-fed and provided with everything we needed on this visit, and we can't wait to go back on our own soon.

Frankie's Notes:
Even a pug would drive to Ballantyne for food this good; They served us so many drinks that we needed a DD at the end of the night; All carbs should come in a cheese basket; Jason claims to not like cheesecake or cream cheese, but when it comes to dessert, he abandons all previously professed reservations; Chef Cranmer and his wife are pod listeners who say they bicker as much as we do--should we have a kvetch off?!

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Sea Level: Making Lobster Rolls Cool in the Queen City

July 17, 2018

Background:
Sea Level was opened by Paul Manley in February 2016, and is the destination for Seafood Uptown ($1 oysters, anyone?). We have been to (and enjoyed) Sea Level several times on our own, and we were invited out a couple of times in the past two months to check everything out again, and we sampled their summer menu on our most recent visit. Check out everything we ordered below!

Eat This:

**Sea Level Oysters**

**From Sea Level, NC**

Did you know there is an actual Sea Level, North Carolina? It's true, and that's where these oysters are from! Manley routinely takes his staff there so they can see the oysters being caught! All of the oysters and seafood served are sourced from North Carolina, and are all sustainable.

**Barrel Ceviche**

**citrus marinade, fresh strawberry apple salsa, house made chips**

**Fried Springer Mountain Chicken Sandwich**

**greens, chorizo gravy, ranch**

Jason's favorite. This sandwich was a winner: perfectly crispy and well seasoned. Special cameo by Chrissie Beth's hand!

**Sea Level Salad**

**fried oysters, romaine, cabbage, radish, corn, pickled shallots, white balsamic vinaigrette, horseradish aioli**

IMG_3061 (1).jpg — **Maine Style Lobster Roll**

**lobster lightly coated in mayo, greens**

This roll is heavy on the lobster and light on mayo. Perfect. The Parmesan tater tots that came with it were just okay--nothing offensive, but not very flavorful.

**Connecticut Style Lobster Roll**

**lobster lightly coated in butter, greens**

The Connecticut style roll just debuted on Sea Level's summer menu, and this was the hand's down crowd favorite at the media event. I prefer this one to the Maine style, but it's a close race. Definitely go for the fries over the tater tots.

**Fried Chicken Bao Bun**

**with honey BBQ & slaw**

Dessert:
Sea Level regularly rotates their dessert menu, and they are currently working on adding some fun and creative options to their sweet menu items. On our last visit, we tried the chocolate spoon cake, which was simply divine.

**Chocolate fudge Spoon Cake**

***with whipped icing***

Drink:
Sea Level has a full bar and some fun cocktail offerings, and they recently started venturing into the world of mocktails. The Nada Colada mocktail below is a revelation. Here a fun story on this episode of the pod regarding this particularly drink.

**Summer G & T**

**Sutler's gin, house-made tonic, apricot, basil, lime**

**Nada Colada**

***pineapple, coconut, almond, lime***

Atmosphere:
Sea Level has a fantastic dining room and outdoor patio. It is formal enough for business folks to take clients ("professionals," as we termed them on the pod), but you don't feel as though you need to get dressed up, which we love. Everyone in the restaurant seemed to be having a great time, and there were good vibes all around.

Also! Charlotte needs to prepare for more fresh seafood, because Manley's next venture, The Waterman, is opening in South End in early fall. Diners should anticipate a slightly more casual vibe and a rooftop patio. Heck yeah.

Under the Sea Hospitality:
We have always received top notch service, even when we dined incognito.

Frankie's Notes:
Here we go, here we go, now let me see your lobster roll; Chrissie Beth & I scared everyone when we walked outside with all of our food when we visited on our friend date; It's all about the lighting, people; Ollie is originally from Sea Level, NC, where we plucked him out of the sea like a beautiful mermaid; Jason wishes that The Waterman were called The Merman; When I posted the Nada Colada on Instagram, I got asked if I was pregnant; I am not pregnant.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Global Restaurant

June 19, 2018

Background:
Global Restaurant has been a part of the Charlotte dining scene for over ten years--first in Ballantyne, and now in their Pineville location. Owners and husband and wife team Bernard & Shannon Brunet came from opposite corners of the world (Bernard is from Nice, France and Shannon is from Boone, NC), and met on a cruise ship where he was the Executive Chef and she was a performer. I don't know about you, but I would certainly love to see the movie version of that--très romantique! It sounds like Dirty Dancing at sea, but with more calories. I can dig it.

Chef Bernard & Shannon are passionate about bringing high quality, international cuisine to Charlotte, and after a recent visit, we can certainly confirm that they are delivering on that goal. Global is essentially two restaurants in one, in that there is an upscale, white tablecloth dining area upstairs, and a more casual "Bar Bites" menu downstairs. On our visit, we tasted items from their fine dining menu, but we are looking forward to going back soon to try their grass-fed burgers and chicken wings.

Eat This:

**Ahi Tuna Crudo**

***yucca crisp, cucumber, compressed cantelope***

**Pickled Farm Deviled Eggs**

***beet pickled eggs, Benton's candied bacon***

**Tega Hills Farm Squash Blossom**

***Peruvian cherry pepper filling, Chipotle buttermilk***
**Flash fried, finished in the oven**

**Rosen Lamb Belly**

***24 hours braised, ramp pesto risotto, aubergine two ways***
***Chef Bernard creates this glorious dish by stacking up three pieces of lamb belly to recreate the thickness of pork belly***

**SC Mahi**

***summer squash salad with strawberry pesto***

**Angus Strip Block**

***corn creamed succotash, Guajilo ketchup***

Dessert:

**Milk Chocolate "Pot De Cremachino"**

***with NC strawberry***

Drink:
Not only is Shannon the front of the house expert, she is also in charge of creating Global's cocktail menu and curating their listed-by-country wine list, which she calls her "first baby" (their second baby is their sweet son Xavier, whom we briefly met at dinner!). Shannon changes the cocktail menu seasonally, and we got to try a flight of three cocktails on our visit. Our trio included: Pineville Punch with rum, rock candy syrup, jalapeno, and Amarena cherries; Lombardi's Limoncello with limoncello, gin, fresh lemon juice, and club soda; and a Drunken Strawberry Margarita with tequila, drunken strawberries, rock candy syrup, and a salted rim. My favorite was the Pineville Punch, because I am a sucker for anything with cherries. These went down way too easily!

**Cocktail Flight**

***from left to right: Pineville Punch, Lombardi's Limoncello & Drunken Strawberry Margarita***

Atmosphere:
We ate our meal in the downstairs area (even though it was from the upstairs menu), so we can't speak to the ambiance of the upstairs area, but the downstairs was warm and inviting. There is also a lovely (and dog friendly!) patio that would be perfect in the cooler months. Jason and I will not be dining outside until around December, as it is currently the temperature of the surface of the sun in Charlotte. To quote Fitzgerald in the form of Daisy Buchanan: "It's too hot to fuss." Indeed, Daisy.

**Chef Bernard spitting truth about farm to table cuisine while Heidi takes notes**

Pineville Hospitality:
Chef Bernard and Shannon were our main servers for this meal, so to say we had impeccable treatment is an understatement. Service was smooth and the pacing and the tempertaure of all dishes was on point.

**Bonus: Chef Bernard even gave Chrissie Beth and the bloggers photography tips**

Frankie's Notes:
Lamb bellies are similar to pork bellies in that if you rub them three times, you will be granted a magic wish; Frankie had dreams of starring in the stage version of Dirty Dancing at Sea until he broke his paw and couldn't perform; Jason loved that squash blossom until we told him it had cream cheese; The moral of the story is that Jason really does like cream cheese, deep down; It's too hot to fuss until it's time for the Ren Fest, which everyone knows is the unofficial official start of fall; Chef Bernard's photography classes are only offered by appointment only, so don't try to order them from the Bar Bites menu.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Fleming's Prime Steakhouse

June 12, 2018

Background:
Fleming's Prime Steakhouse & Wine Bar was opened in 1998 by Paul Fleming and Bill Allen in Newport Beach, California. Now, Fleming's boasts 69 locations and is owned by the restaurant group that owns Outback Steakhouse and Carrabba's Italian Grill. Last Friday night, Fleming's invited us out to try their delicious offerings for the first time, and we were more than impressed with every moment of our experience, from the hostess stand to dessert! Everyone was so welcoming, and the food was fabulous.

Eat This:
Although Fleming's makes a mean steak, their menu offerings are broad. What sets Fleming's apart from other chain restaurants is their inclusion of a Chef's Table menu. Each location's head chef gets to curate a menu that changes monthly and is unique to the chef and location. Charlotte is lucky enough to have Chef Rigoberto Castillo creating some standout menu options in addition to the items available at all locations.

Also, if you have never tried Fleming's, this weekend is the time! Fleming's is only open for brunch/lunch four days a year: Thanksgiving, Easter, Mother's Day, and Father's Day. And Father's Day has to be the best option of all--who has a father who doesn't appreciate a good steak? If you are saying no, we need names, people. Beginning on Friday the 15th and throughout Father's Day weekend, Fleming's is offering a three-course menu featuring a 35 ounce Prime Tomahawk steak and a very special bourbon tasting including Basil Hayden’s, Buffalo Trace and Knob Creek. If you are looking for brunch, Fleming's will open at 10am and offer Eggs Benedict and other morning favorites!

**Oysters on the Half Shell**

***red wine mignonette, cocktail sauce***
**The oysters were part of Chef Rigo's menu, and this is the first time Fleming's has offered oysters!**

**SWEET CHILE CALAMARI**

**Jason's perennial favorite--we ate all of this!**

**MAPLE GLAZED SLAB-CUT BACON**

**I mean...can you go wrong with a bacon slab?**

**PRIME DRY-AGED RIBEYE**

**Our waiter, Gene, said this was his absolute favorite steak on the menu, and he didn't leave us astray. The meat melted in our mouths!**

**Stuffed Pork Chop**

**This was an item from Chef Rigo's upcoming menu (yet to be published!), and we got a sneak peek! This was so tender and flavorful.**

**Fleming's POtatoes**

**The best scalloped potatoes of life.**

**SAUTÉED MUSHROOMS**

**These were so buttery and perfect.**

**CRISPY BRUSSELS SPROUTS & BACON**

**I love having crispy brussels with a steak, and these hit the spot!**

Dessert:
How could we fit in more food after all of that for two people? I dunno, man. But somehow, some way, we made it work.

**Walnut Turtle Pie**

**a la mode**
**So good.**

Drink:
Fleming's is known for having an epic wine menu, and while they have recently paired down their options (from 100!) to provide a more streamlined list, they still offer the best of the best when it comes to wine and cocktails. I enjoyed a couple of glasses of the Mas Fi Cava Brut sparkling wine--one of my favorites!

Atmosphere:
The vibe at Fleming's is classic American steakhouse. The hardwood details and carpet merge upscale and comfortable perfectly. There were many people here for special occasions, but no one felt the need to whisper--everyone was enjoying themselves.

Carnivorous Hospitality:
Our server Gene has worked at Fleming's for over ten years! He was a consummate professional, and we felt so well taken care of all night. The Operating Partner, Clinton Geiger, was very hospitable and came around and checked on all of the tables and ensured every aspect of the dining experience was up to snuff. We felt very fancy dining at Fleming's, and it's a place I would love to take our parents or Jason's grandma for a special occasion. There is something for everyone to enjoy on the menu, and the food and service combine to provide an experience that is delightfully out of the ordinary.

Frankie's Notes:
Jason had a total Chima experience at Fleming's (ie, he ate way too much meat and needed to lie down immediately); Our eyes were definitely bigger than our stomachs at this meal, and we are pretty much still full five days later; Aging meat is the new black; When I have two glasses of alcohol, I like to talk a lot; Sorry, Jason; How did we fit in that turtle pie after everything else? Magic, I tell you. And a second stomach for dessert, of course.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Fin & Fino

June 5, 2018

Background:
Fin & Fino opened in April 2018 in Uptown Charlotte in the same building as the Mint Museum, in the space formerly occupied by E2. We checked it out in early May with Rachel, an old Page friend of Jason's and her husband David (yes, Jason was a page, and he did meet Mark Foley, but he was never the recipient of, uh, inappropriate text messages). Rachel and David even brought their sweet baby, Aaron. He was a darling angel, and he enjoyed some fruit and vegetable purrees. I found out that I am not ready to be a mom, though, as I do not own a label maker. Babies require lots of labels, it turns out.

Baby Aaron + co. and Scallionpancake were thoroughly impressed with the food, service, and atmosphere at Fin & Fino. Read on to see what we ordered!

Eat This:

**Sherry & Olives**

an amuse-bouche for every table

**Scallops & Latke**

orange conserva, creme fraiche, caviar, radish, onion

**Arctic Char Ceviche**

cukes, radish, cilantro, popped sorghum

**Lobster & Truffles**

celery root brandade, basil shells, shaved truffle

**Blistered Tomatoes**

mint gnocchi, spinach, mozzarella, lemon

**Grilled Tuna**

ramp chimichurri, radish, jalapeno-strawberry relish

**Fried Oysters**

giardiniera, house tartar

Dessert:

Drink:

The drink selection is on point. The bar is covered by a beautiful oyster shell chandelier, and the bartenders have their own Instagram account, BK & The Clams. You definitely want to follow them. One of the beverage selections is a mystery drink where they don't tell you the ingredients, and I (clam) dig that.

**Adventures in Paradise**

plantation rum, amaro, coconut

Atmosphere:

Loved it all. Fin & Fino is clean, white, spacious, and upscale enough to feel appropriate for a special occasion. However, I wouldn’t feel underdressed coming for drinks after work or a casual family dinner. It checks all the boxes.

BK & The Clams Hospitality:
Our server was the cutest human of all time. She was very attentive, explained everything on the menu well, and she was a new mom, so she loved bonding with baby Aaron.

Frankie's Notes:
Baby Aaron gave his purees a 5/5; Real men drink out of pineapples; Jason and I are also not ready to be parents because we are selfish people who like sleeping until 9am on the weekends; Okay, fine, we sleep until 10am; Frankie built that oyster chandelier with his bare pug hands, I'll have you know; We are starting a mixology Instagram account called "Frankie & The Jellyfish;" Ollie is not allowed behind a bar, as he is not yet 21.

Rating: 4 out of 5

The Daily

May 30, 2018

Background:
The Daily, located in Uptown's Fourth Ward, is owned by the same local restaurant group that owns Prohibition, Connolly's, Dandelion Market, Tyber Creek Pub, and The Workman's Friend. Dandelion and The Workman's Friend both have fantastic food, and The Daily is no exception. This casual American taproom has a wide selection of menu items, many of which are made in-house. Check out what we have tried below!

Eat This:

**White Cheddar Biscuits**

honey butter, pepper jelly

**Chop CHop Salad**

Chopped lettuce, cherry tomatoes, cucumbers, blue cheese, bacon, pickled peppers, pepitas, buttermilk herb dressing

**Avocado Toast**

Avocado, pepper flakes, bacon, egg, toast

Dessert:
We have yet to try dessert, but the item that catches our eye every time is the Carolina Beach Pie, made with a lemon custard and a saltine cracker crust. They also offer a chocolate mousse.

Drink:
The Daily has a huge selection of beers on tap, as well as lots of canned beers and wine. Their cocktail list is highly creative, and the one that remains on my must-try list is the Mexican Mocha, made with mezcal, homemade cayenne cocoa syrup, local iced coffee and topped with fresh cream and star anise. Yum!

Atmosphere:
The inside of The Daily is a cozy and dimly lit pub, and the covered patio is a light and breezy option when the weather is nice. We always feel very comfortable here--it's not too "bar like" to come and enjoy a nice meal, but it is not stuffy, either.

Uptown Funk You Up Hospitality:
We have received incredible and friendly service on all of our visits. A lovely bonus is that all of the food comes out super quickly!

Frankie's Notes:
The white cheddar biscuits are a cure for loneliness, heartbreak, and the common cold; Jason used to spend many wild nights at Prohibition in his drunken youth; Desserts made with saltine crackers make my heart skip a beat; Frankie used to make homemade beef jerky, but now he mostly focuses on bath bombs.

Rating:

3 out of 5

Brunch at Haberdish

May 22, 2018

Background:
We reviewed Haberdish ages ago ( back when we were apparently taking photos with a disposable underwater camera...sorry about that), but it has remained a major part of our lives. In fact, we currently agree that it ranks as our number one favorite restaurant in Charlotte. Haberdish is owned by Jeff & Jamie Tonidandel (more on their background here), and they recently introduced weekday brunch. We were invited out to check out the menu, and we were just as impressed with brunch as we are with their dinner, which is to say: we freaking loved it. Keep reading to check out what we ordered!

Eat This:

**Smoked Trout DEVILED Eggs**

**smoked whites, smoked trout, chives, paprika**

**Biscuit with Gravy**

**house-made sausage milk gravy**

Close up on the "best biscuits & gravy" my 74 year-old father had ever tasted

**Waffles with Fruit**

**two waffles, fruit compote, whip**

**brûléed Grapefruit**

**with pink Himalayan salt**

Dessert:
Ain't nothin' like that brunch dessert, and you had better not skip this option at Haberdish!

**Cinnmon Roll**

**fresh baked, cinnamon, sugar, served with milk caramel (image courtesy of Haberdish)**

43E62AEA-83A2-478F-9FEC-39C0828F3672 (1).JPG — **Waffle**

**pearl sugar waffle, house buttermilk ice cream, pecan caramel**

Drink:
Mimosas, various cocktails, or coffee in an adorable thermos! It's like camping, except way better, because: you're not camping! And who doesn't like not camping? Just us? Ah, gotcha. #notoutdoorsy

Atmosphere:
Haberdish is versatile, as there are many different vibes depending on the area of the restaurant. The bar is hip and lively, a back corner is intimate and cozy, and the front or side porch is bright and airy. You can have whatever you like (cue the T.I. music).

Brunching Hospitality:
The service is generally great at Haberdish. We have not had any bad experiences thus far.

Frankie's Notes:
Weekday brunch is for lovers and stay-at-home moms; We promise to stop using cameras enrobed in cardboard; The only thing better than brunch dessert is dessert dessert: think about that; Coffee in a thermos is as outdoorsy as we get; I've never seen T.I. while brunching at Haberdish, but I certainly would like to.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Seafood Connection

May 14, 2018

Background:
Seafood connection, owned by Chef Jamie Walker, started as a pop-up in Dublin, Georgia. When Walker moved, he moved his pop-up with him to Charlotte, and he operated mainly out of Indian restaurant King of Spicy. Last year, the owners of King of Spicy decided to close up shop, and Walker purchased their space, and he is now operating full time in the Albemarle road location.

Walker and his team of chefs pride themselves on only cooking fresh food (never frozen), and making all of their sauces from scratch.

We were invited out a few weeks ago to check out Seafood Connection, but it seems as though much of Charlotte already knows about this spot--the restaurant has 45k+ Instagram followers, and Walker and his girlfriend, Yashica Russell, said that they regularly see wait times over one hour. They are open Thursday-Sunday only, and they serve a brunch menu from 11-3 on Sundays.

Eat This:

Everyone at the table loved this dish. A winner.

**Chicken & Waffles**

fried chicken tenders & red velvet waffle

Another solid option. The chicken was spicy and a certain someone at my table said the waffles tasted like "cupcakes."

Simple, but flavorful. I liked these tacos quite a bit. They could have used some hot sauce, however.

**Seafood Mac & Cheese**

the winner of the night

My hands-down favorite thing we tried. It was rich and cheesy, and it had lobster, shrimp, and crab mixed in.

**C-Port Platter**

lobster, crab, shrimp, potatoes, corn, & sausage

Honestly, although Chef Walker is known for his sauce, I am not quite sure why anyone would put this much butter all over seafood. And I love butter. This actually tasted like margarine to me, and it completely overpowered the taste of the seafood. I don't mind it, but next time I would ask for it on the side.

Dessert:
No dessert, but if you go for Sunday brunch, that red velvet waffle could certainly function as a dessert.

Drink:
Seafood Connection has a full bar and a wide selection of soft drinks.

Atmosphere:
There is not much going on here in the way of atmosphere. It is a very large space with lots of windows, which was perfect for bloggers trying to get that Insta-worthy shot. My one complaint was an overwhelming smell of cleaning solution throughout the entire restaurant, which decreased my appetite somewhat. I am glad it was clean, but a harsh bleach smell certainly adversely impacts the dining experience.

Crustacean Hospitality:
The service, while friendly, is slow. This is more of a function of the food coming out slowly, rather than the servers themselves. Do not come here if you are in a hurry. Diners order at the counter and then receive full service at their table. Russell said to expect an hour to wait and an hour to receive food, at the bare minimum.

Frankie's Notes:
I was at this event for four hours without cell reception, and Jason thought I was dead; The fun doesn't start until you put on a crab bib; Chrissie Beth can crack crab legs with her bare hands, and she taught us how to be cool like her; Bloggers flock to a window seat like moths to a flame; Jason and I take a long restaurant wait time about as well as Frankie takes bath time, which is to say: not well.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Omaggio Pizzeria

May 8, 2018

Background:
Omaggio means "tribute" in Italian, and Omaggio Pizzeria in the Metropolitan Center in Midtown, Charlotte is just that--a tribute to the simple and flavorful cuisine of Rome. Owner Daniel Siragusa moved from Rome with his family when he was three, and he has maintained a strong connection to his family's roots ever since.

Omaggio has pizza, pasta, sandwiches, salads, and homemade soups. Recently, Siragusa invited us out to try some menu items, including their seasonal spring pizza. We liked it so much, that we came back the following week with Jason's grandma! At 96, she is the toughest critic we know, and we were sure that Omaggio would pass her strict muster. We were right--she loved it!

On our two visits, we have tried a couple of appetizers, pizza, and pasta. Their pizza is now one of our Charlotte favorites. The thin Roman-style crust is a welcome change from all of the Neapolitan pizza we have had in our lives lately. Check out all of the delicious things we tried below!

Eat This:

**Proscuitto San Daniele & Burrata**

up close & personal

IMG_1630 (1).jpg — **Bruschette**

originale & truffle

**Parmigiana**

tomato sauce, homemade Italian sausage, fior di latte (fresh mozzarella), roasted eggplant, shaved parmigiano reggiano

**Fior di Zucca**

whole milk mozzarella, ricotta, zucchini, zucchini flower, salt, pepper, EVOO

**Pepperoni**

tomato sauce, whole milk mozzarella, pepperoni (delicious baby pepperoni!)

**Ortolana**

tomato sauce, whole milk mozzarela, roasted red peppers, eggplant, zuucchini

**Bolognese**

with spaghetti (sub for rigatoni)

Dessert:
The tiramisu and cannolis are made in-house, and we tried the tiramisu on our first visit. It was the fluffiest and most flavorful we have had this side of the Atlantic. We also tried their peach and lemon sorbets, and those were also fabulous.

**House-made Tiramisu**

as fluffy as a cloud

**Peach Sorbet**

with house-made whipped cream

Drink:
Omaggio offers soft drinks, beer, wine, and really good Illy brand coffee and espresso.

Atmosphere:
Casual, light, bright, and clean. There is also a lovely patio dining area.

Roman Hospitality:
Siragusa and his staff provide top notch service, and this is one of the biggest draws. You are treated like family at Omaggio, and that's a rare and precious thing in our city's rapidly growing restaurant scene.

Frankie's Notes:
When Grandma likes a restaurant, you know it is top notch; I didn't share even a bite of those garlic rolls with anyone; We love all of the decorative bikes at Charlotte restaurants; The tiramisu at Omaggio is so good it will make your forget your own name; We are starting a petition for more flowers on pizza; Does Omaggio get the baby pepperoni from miniature pigs?

Disclaimer: [Some of these] meal[s] were provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

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Crepe Cellar

May 1, 2018

Background:
Husband and wife co-owners Jamie Brown & Jeff Tonidandel opened Crepe Cellar in 2009 after quitting their jobs and traveling around the world for about a year. I know what you're thinking: these sound like the coolest people ever--and that couldn't be more factual. Brown & Tonidandel have transformed NoDa with Crepe Cellar, Growler's Pourhouse, Haberdish, and Reigning Donuts. They are the queen and king of NoDa (as proclaimed by Scallionpancake), and all of their restaurants provide consistently good food and service.

After meeting Brown recently at an event for Charleston Wine & Food Festival, she invited us out to try some new menu items at Crepe Cellar. We hadn't visited Crepe Cellar in nearly three years, so we were excited to get back in and see what was new. We dined at Crepe Cellar on April 18th to celebrate the end of a grueling tax season for Jason, so this was a long overdue date night for us, and we loved every second. Read on to see what we tried!

Eat This:

**Burrata**

housemade burrata with olive oil, smoked salt, brûléed lemon, lemon zest & grilled bread (add proscuitto)

**Scallops Pastis**

ricard pastis beurre blanc, fennel pollen

**Duck Fregola**

cured confit duck leg, tomato-parmesan fregola sarda, sunny side egg, beet-stained pickled turnips

**Pasta Carbonara**

fresh pasta, egg yolk, pancetta, grilled asparagus, parmesan, black pepper

On a previous visit, we tried their a savory crepe, mussels, and their pesto brie fries, all of which we thoroughly enjoyed.

The pesto brie fries are perhaps the Crepe Cellar's most famous dish, and we have enjoyed them on our past visits. These are a must order if you are a first-timer!

FullSizeRender (4).jpg — **Pesto Brie Fries**

hand-cut, twice-fried with pine nut basil pesto, melted brie, tomatoes

Dessert:
We were blown away by the creativity of the dessert options--a house-made miso chocolate ice cream and a poblano porcini ice cream?! Toto, we're not in Charlotte anymore! We got the poblano porcini ice cream, and not only was the flavor perfect--earthy, slightly spicy, sweet yet savory--the texture was on point. It was smooth and creamy, and not at all icy like some homemade ice creams.

Our server also generously sent out a strawberry cheesecake parfait, but we weren't wowed by that one in the same way. However, one thing I really appreciated about it was that it was not at all overly sweet like you would expect in a dessert of this style.

They are obviously known for their dessert crepes, but we didn't have room for one on this visit. However, in the past we have enjoyed several, particularly the classic Crepe Suzette and the Nutella and bananas.

Drink:
Crepe Cellar has an awesome drink menu, as Colleen Hughes is in charge of the cocktail menu both here and at Haberdish. I enjoyed a perfectly dry glass of sparkling wine on our most recent trip, but I had some regret I didn't go for a cocktail!

A picture of the bar in the absence of a picture of my bubbly

Atmosphere:
Crepe Cellar is such a chill date night spot--it's classy and romantically lit without being fancy. We felt perfectly comfortable in jeans on a Wednesday night, but the mood lighting and cozy alcoves of the tables and booths made us feel like we were enjoying a special and intimate dining experience.

French Pancake Hospitality:
On all of our visits, we have received top notch service at Crepe Cellar. This is the type of restaurant where you want to linger over a glass of wine, and the servers are incredibly patient and allow you to enjoy your evening without feeling rushed.

Frankie's Notes:
There is no people watching like NoDa people watching; Why aren't more Charlotte restaurants incorporating mushrooms into their desserts?; Ms. Hughes is one of Charlotte's greatest treasures; Do you think that Jamie & Jeff will adopt us?; Tax season Jason only eats Chipotle, so this was a real treat for him; Tax season Jason looks at you like this from January-April 15th.

Tax season Jason sees you, and he says no, you can't deduct that.

Disclaimer: [Some of these] meal[s] were provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Dot Dot Dot

April 24, 2018

Background:
Dot Dot Dot opened in July 2017 in the Backlot of Park Road Shopping Center under Stefan Huebner and Conrad Hunter, who were already players in the Charlotte bar and restaurant community prior to this much anticipated opening (Huebner was a mixologist at Heist and Hunter also owns Foxcroft Wine Co.). Although technically a private club due to state regulations regarding maintaining a certain ratio of food to beverage sales, Dot Dot Dot boasts an insanely delicious food menu. However, the club aspect means you need to pay a $10 membership fee (per year), though each member may bring up to three guests at a time. Signing up online is highly encouraged in order to cut down on wait times at the door.

This spot has such heavy speakeasy vibes that I had a hard time finding it when I visited on a warm spring night with Allie from EatDrinkCLT to sample some new menu items. Prohibition style: on point.

Eat This:
Chef David Quintana has a culinary pedigree from Johnson & Wales and worked at Wylie's Dufresne's wd~50 in NYC and Four Moons in South Carolina. He joined Dot Dot Dot just after they opened, and he has built the menu into one that reflects his focus on fresh ingredients and artistic plating.

**Crab Cake**

scallop mousseline, lump crab, mache, blood orange, nasturtium crumble

**Sea Scallop**

morel mushroom, asparagus, fava bean, artichoke, Iberico lardo de bellota, vanilla olive oil

**Burrata**

strawberry, roasted beet, arugula, black pepper, pedro ximenez sherry vinegar, black garlic molassses, crustini

**Garganelli with veal meatballs**

pecorino, peas, light cream, pea tendrils, mint

**Pate en croute**

moulard duck, pork, smoked duck ham, pistachio, savory pastry dough, pickled vegetables, dijon mustard, cumberland sauce

**American wagyu flat iron**

truffle veal glace, pickled mustard seed, cripsy trumpet mushrooms, creamed spinach

**Cold-smoked fried chicken**

celeriac puree, house-made sorghum hot sauce, petite braising greens

Dessert:
It appears that Dot Dot Dot does not have any dessert offerings. Gasp! You could always go to Va da Vie gelato in the front of Park Road Shopping Center, or even swing by Amelie's in the Backlot for a pastry or two.

**Va da vie gelato**

We love this place, but prepare yourself to spend 10 minutes hearing about the integrity of the gelato

Drink:
As you can imagine from a speakeasy style bar, the drink game is on point. Like the food menu, the drink selection changes seasonally. Huebner really knocks it out of the park, and I was especially digging on the creative names of the cocktails, like the "Lily Wants a Pony" and the "Boulevardier of Broken Dreams."

**French-75**

Sutler's gin, lemon juice, simple syrup, champagne, served up

**Local gin**

Used in the above cocktail--local & made in small batches. And check out that bottle!

**The Queen City Swizzle**

Dragon Moonshine rum, green chartreuse, mint, sugar, angostura bitters, served over crushed ice

**Mint Julep**

Maker's Mark bourbon, simple syrup, mint, served over crushed ice

**The Anchorage**

Aviation gin, yellow chartreuse, lemon juice, simple syrup

**Lover, Dreamer, & me**

Plantation 5-year rum, orange curacao, raspberry syrup, lemon juice, served over ice

**Pepper le Pew**

Lunazul Primero tequila, black peppercorn-honey syrup, lime juice, cardamaro, egg white, served up

Atmosphere:
Dot Dot Dot is housed in a former storage room, and the feel is cozy and old school class. I was geeking out over the bookshelves and the art deco divider between the bar and dining area. Dot Dot Dot is not huge, and I can imagine that it gets incredibly packed on weekends (we visited on a Tuesday night, so the crowds were light).

Speakeasy Hospitality:
Since I was joining Allie for a media preview, it is hard to give an unbiased review of the service. We were treated like queens on this particular visit, however. I can't wait to go back incognito with Jason.

Frankie's Notes:
When the speakeasy vibe is so authentic that it takes you ten minutes and asking for directions to find it = good thing it's not actually prohibition days; Not sure why they aren't using bathtub gin for that 1920s real feel; What about getting raided by the cops to add an extra level of excitement?; Park Road Backlot is a nation unto itself; Going out with EatDrinkCLT is dining with Charlotte food royalty, and I was honored; We love Va da Vie’s gelato and all, but we have to block off half a day to in order to hear about the authentic Italian spoons.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

DeSano Pizzeria

April 17, 2018

Background:
DeSano Pizzeria is a small chain with locations in California, Texas, Tennessee, and North Carolina. All DeSano locations adhere to the strict guidelines required to be called Napoletana pizza. There are specifics on crust, type/temperature of ovens, tomatoes, cheese; the process to be a certified Napoletana pizza is intense, and for a good reason: the pizzas are delicious. They are so delicious, in fact, that Tom Brady and Gisele are known to break their strict diets in order to enjoy a pie every now and again.

There are two DeSano locations in Charlotte, one in Midtown and one in Waverly. We have been to the Midtown location several times, on one occasion we went as part of a blog even hosted by our favorite, Stephanie from LifebyChipsahoyt.

Eat This:
Well, you gotta get the pizza, obviously. Our favorites are the lasagna pizza and the classic marghertia.

Lasagna

San Marzano tomato sauce, meatballs, ricotta, garlic, scamorza, mozzarella di bufala, pecorino romano

IMG_6814 (1).JPG — VERDURA

Broccoli rabe, mushrooms, Vesuvian cherry tomatoes, garlic, scamorza, mozzarella di bufala, pecorino romano

NAPOLETANA

Broccoli rabe, sausage, scamorza, mozzarella di bufala, pecorino romano

One of the best parts about DeSano is that you can order any pie Carnevale style, which means they bake ricotta into the crust for a classy stuffed-crust experience. It's only fifty cents, so we can't see any reason why you would not take this option. Also, it turns your pizza into an infinitely Instagrammable star shape.

In addition to pizzas, DeSano also has incredible meatballs, calzones, and salads. I often see people grabbing meatballs to take home to add to a pasta, but when we order them, I usually just eat them straight up as a side.

The Midtown location also offers a weekend brunch special where you can get cold pizza and a Bloody Mary bar. If you are not into cold pizza, then they will also heat it up for you, but we think this is such a cool and unique offering!

Cold pizza and a bloody mary

For what ails you on Sunday mornigns

Dessert:
Okay, ya'll. Here is our favorite thing about DeSano. They will serve you cannoli filling in a bowl. This is ostensibly a gluten-free option, but we really just dig cannoli filling. Proceed with caution, however. As this is an off-menu item, we have found what we get to be rather inconsistent (a giant bowl compared to a small bowl, chocolate chips mixed in compared to on top, cashiers not knowing how to ring this up, etc.), however, it is worth the gamble, because when it's good, it's good. Seriously, we fight one another over these bowls, so I recommend getting two.

You can also go classic, in a shell cannoli, if you're into that sort of thing.

Classic cannoli

Image courtesy of *Roamilicious*

One thing we haven't tried, and we have major FOMO, is DeSano's dessert pizza. Look at this beauty!

Drink:
DeSano Midtown has a full bar, as well as fun specialty drinks like Mexican coke and San Pellegrino sparkling fruit beverages. Molto Italiano!

Atmosphere:
The DeSano in Midtown is huge. The kitchen is open, and there is a bar and an enclosed patio. You order at the counter. The one in Midtown is not usually very full, as it seems most of their business is from take-out orders.

Italiano Hospitality:
The counter service is very friendly, and the pizza makers work quickly to get you eating in no time.

Frankie's Notes:
If Tom Brady deigns to get off of his pretentious throne to grab carry out pizza, then you know it's got to be good; We like to get pizza two or three times a week, which inspired our Pizza Wars podcast episode; There are no losers in the game of pizza; Why don't they bake Nutella into the crust of the dessert pizza?!; Why don't we bake Nutella into everything and thus create world peace in our time?

Disclaimer: [Some of these] meal[s] were provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Halcyon, Flavors from the Earth

March 20, 2018

Background:
Halcyon, located in Uptown Charlotte, shares a building with the Mint Museum and overlooks downtown Charlotte from its second story venue. Halcyon sources local ingredients and makes all of their food to order daily. Chef James Stouffer does not even serve previously frozen items--the only food kept in the freezer is their homemade ice cream.

Our good friend Stephanie from @lifebychipsahoyt invited a large group of bloggers out one Thursday in February to sample Halcyon's fresh and seasonally rotating menu. We had such a blast, and although Jason and I had been to Halcyon in the past, it had been a while, and it was so great to see all of the fresh offerings for spring 2018.

Eat This:
We started the night with a smorgasbord of snacks, spreads, and shareables. Diners can customize these small bites in whatever combination they choose.

House-made bread & pita

Whipped Butter. Lemon Oil. Paprika.

Ate about five pieces of that bread in the back. And allll of that monogrammed butter.

House-Cured Duck

Assorted Cheeses. Pickles. Mustard.

Chicken liver pate, n'duja, smoked salmon spread

Jardiniere Vegetables, Castelvetrano olives, artichokes barigoule

Lyonnaise Salad

Frisee. Benton’s Bacon. Poached Egg. Mustard Vinaigrette.

Roasted Kale & Farro Salad

Farro. Kale. Cauliflower. Golden Raisins. Marcona Almonds. Tahini Dressing.

Brussels Sprout Salad

Sea Island Peas. Hominy. Peanuts. Tobago Aioli.

IMG_0578 (1).jpg — Scallops & Pork Belly

Local Maitake Mushrooms. Roasted Green Onions. Spicy Aioli.

Braised Bison

Trumpet Mushrooms. Roasted Shallots. Poached Egg. Grilled Baguette. Bacon.

I am usually not a chicken girl, but this was my second favorite dish of the night. The mole and the phyllo made this such an unexpected delight.

Salmon Koulibiac

Carolina Grit Rice. Cabbage. Mushroom Duxelle. Spinach. En Croute. Swedish Mustard.

Chicken Pastilla

Stewed Chicken. Potatoes. Capers. Olives. Green Mole. Chipotle Glaze. Phyllo. Herbs.

My favorite dish of the evening. Sooo much dill. Dill forward, even.

Venison Saddle

Braised Red Cabbage. Parsnip Puree. Cocoa Nibs. Toasted Oats.

Dessert:
I forgot to snap a photo, but we were served the most delicious hand-rolled dark chocolate truffle for dessert. Other dessert options include house-spun ice cream, warm apple cake, chocolate mousse, & chevre cheesecake. I can't wait to go back and try them all!

Drink:
Halcyon has an epic wine selection, and we enjoyed a dry white on this particular evening. Seasonally rotating cocktails are also available. The first time Jason and I came here, it was for his birthday in October 2014, and we enjoyed an epic pumpkin cocktail. That was pre-blog days, so no photo, but I still think fondly of that drink.

Atmosphere:
Halcyon is stunning, and the decor parallels their natural approach to cuisine. Some of the tables are made from long slabs of petrified wood, the light fixtures look like bird's nests, and there is a vibe that is at once upscale and woodsy. The restaurant faces the west, so if you come at dusk you can catch a gorgeous sunset over the Queen City.

You seriously do not want to go out to eat with any of us

Locavore Hospitality:
Halcyon is owned by the Mother Earth restaurant group that also runs Fern, Flavors from the Garden and Something Classic Cafe and catering company. On this visit and on our previous visits, we received top-notch customer service and servers who are attentive and well-informed about the cuisine.

Frankie's Notes:
If you go out to eat with bloggers, you just need to accept that your food is gonna get cold before you can eat it; Bird's nest chic is the new black; The way we swooned over the salmon koulbiac you would have thought it was a Backstreet Boys concert circa 1998; Monogrammed butter is how we do fine dining in the south; What is petrified wood so petrified of, pray tell?

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Chima

March 13, 2018

Background:
You might be surprised to find out that Charlotte's favorite (and only) Brazilian steakhouse actually originated in Brazil. If you've ever been to Chima, this shouldn't surprise you, because it feels authentic af. Ft. Lauderdale got the first US location in 2004, and now Chima has four US locations, and Charlotte is lucky enough to be included in that exclusive club. If you have ever been to a Brazilian steakhouse, you know how magical they are. Close to twenty different varieties of meat brought to your table on skewers? It's every American's Brazilian dream come true! We have long been Chima fans, particularly during restaurant week, as you can get so much bang for your buck here--you can save $20 per person off of the typical rate during restaurant week! Jason's history with Chima is particularly storied, and you can hear more about his meaty history in detail on this episode of the podcast (preview: his muscles get bigger with every bite of meat he takes). We felt completely and totally honored when Chima invited Scallionpancake out a few weeks ago to formally review Charlotte's meat amusement park. They seriously treated us like royalty. Look! We even got a sign:

Eat This:
Okay, here is how Chima works, for the uninitiated:

Wonderful servers bring food accessories to your table (meat-cessories!). This includes mashed potatoes, polenta, fried bananas, turkey pate, meat croquettes, and, the very best thing of all: cheese bread. You can try a little bit of everything else, but eat all of the cheese bread. If you have any of it left over, please DM us and we will send you our P.O. Box number where you can send us all of your uneaten bread.

Then, you hit up the salad bar. There are differing opinions on this, but I like to be liberal at the salad bar. It's all fresh, tasty, and it counterbalances the meat situation that's about to hit you hard. Jason is dainty at the salad bar, as he thinks it is foolish to use valuable stomach space on anything that isn't meat on a stick. On our last visit, he broke his own rule and went all out and ate a heart of palm (yes, just the one), and a sliver of Parmesan.

When you feel prepared, you should turn your attention to your "meat button." Don't overthink that term, thanks. Your meat button has two speeds: orange, which means: "Yes, please, I would like all the meats" and black, which indicates: "I am on the verge of a physical and mental breakdown and I need a brief meat hiatus."

When you flip that button to orange, it is GO TIME, BABY. The meat comes fast, and you've gotta be ready. Do you want top sirloin? YES. Lamb shank? YES. Filet? SIR, YES, SIR Parmesean pork? YUP. Hot dog? GTFO of here with that noise. No offense to the hot dog and the chicken, but that's not what you're here for. You are here for the best of the best, and you must plan wisely.

What if you are here with...gasp...a vegetarian/vegan??! No worries. They don't have to starve. Plenty of options for them on the salad bar, plus these two skewers for them--vegetables and, the newest option at Chima, cinnamon roasted pineapple! Whhaaatt. I know. Pretty great--even if you're an omnivore.

Jason and I love the sauces at Chima, and sampled them all on our most recent visit. Our favorites are the hot sauce and the horseradish. Put it all over everything! Even your date, if you want to get weird.

If you only learn one thing from this blog post, we need it to be this: Chima is not over when you're full. Chima is over when you hate yourself. And that's the best lesson I can give you. Now is not the time to be conservative. Now is not the time to diet. You are gonna meat out, k? You need to be in a full-scale meat sweat by the time you leave.

Think you're full? NO! Eat this bread, too! Eat it all! Get a plate full of butter because you are living — Think you're full? NO! Eat this bread, too! Eat it all! Get a plate full of butter because you are *living*

Dessert:
Our most recent visit is the only time we have found valuable stomach space for dessert, and we are so glad we did. We tried the chocolate peanut butter lava cake and the Brazilian trio. The cake was good, but if you are only getting one dessert, we highly recommend the trio. It comes with a walnut cream, a beijinho, which is a mixture of coconut and condensed milk, and a brigadeiro, which is a chocolate and condensed milk concoction. The coconut was our favorite of the three, and we would like an entire vat of it. Well, two vats. One for each of us. Everyone knows I hate to share dessert.

Drink:
If it's your first visit, you absolutely must try the Caipirinha, which is Brazil's national cocktail. A traditional Caipirinha is made with cachaca, sugar, and lime. How is it different from a Mojito? A mojito is made with rum, which is distilled from molasses, and cachaca is a liquor distilled from sugarcane. Chima also makes a mango and strawberry variety in addition to the traditional lime flavor.

We also recommend a nice red wine to accompany all of that meat.

Atmosphere:
Chima has great lighting and a hip vibe. Also, with everything going on, Chima is a great spot to go with friends or on a date--it's as much entertainment as it is a dinner.

Brazilian Hospitality:
The servers are so attentive at Chima. There is always someone asking you if you need anything. When your meat button is on "go" the food comes around so quickly, but the servers are very aware if you are on a meat break, and they won't bother you if your button is turned to black.

Frankie's Notes:
Jason's muscles really do get bigger when he eats meat, but only the muscles on the top half of his body, so he collapses like an accordion; Why aren't meat-musement parks a thing?; I wish every restaurant brought around items on skewers--right down to the check; We really do have a P.O. Box filled with Charlottean's unwanted bread; Or do we?; After eating at Chima, you need to lie down within 20 minutes before meat fatigue kicks in--you've been warned.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

Don't feed this to a Millenial gremlin after midnight

Zeppelin

March 6, 2018

Background:
Zeppelin opened in South End, Charlotte, in late 2017, and shares a building space with the soon-to-open new South End Common Market and the recently opened Bang Bang Bites. Head Chef Vince Giancarlo worked previously at Baku, Aquavina, and Cantina 1511. We found the overall Zeppelin experience similar to Soul Gastro--small plates in a hip and cozy atmosphere with a banging cocktail list. Zeppelin is tiny and super hot right now, so prepare yourself for a wait (and make use of the Nowait app--hear about the trials and tribulations we endured just to get a table on the podcast).

Eat This:
The menu is divided into "Smalls" and "Biggies," and below are our orders from two visits.

**Maine Lobster Avocado Toast**

*Butter poached, homemade brioche, herb aioli, bacon, preserved lemon*
The thick and sweet brioche toast with that generous lobster claw? Avocado toast perfection, we say!

**Scratch Buns**

*Sweet miso Heritage pork belly, shaved cabbage, pickled chilis*
Love, love, love.

**American Wagyu Tartare**

*Taro & sweet potato chips, black truffle yolk, egg custard, roasted tomato relish*
The tartare was just okay--we felt this dish was concerned with presentation over flavor.

**Point Judith Calamari**

*Korean chile, yuzu, pickled bacon dashi gel, serranos, HRF shishitos*
Our new favorite calamari in town--sorry to Luca. The dashi gel took it to another level. Slightly spicy, slightly sweet, and just lightly fried.

**Pacific Yellowtail Crudo**

*Coal-kissed, pickled & smoked red onion, sriracha tartare crispy rice, serranos, ponzu, truffles*
Delicious--get everything below in one bite, and it's a thing of beauty.

**Maine Lobster Mac & Cheese**

*House-made fettuccine, uni bechamel, truffle froth, brioche crumbs, bacon-poached lobster tail*
One of our favorites--we were licking the bowl. Can you blame us?

**Notorious P.I.G Puppies**

*Braised HRF pork cheek puppies, Eastern Carolina BBQ, whipped honey butter, house BBQ sauce*
These cute little puppers were a table favorite! The savory barbecue flavor paired with the crispy fritter perfectly.

**Dry Aged Crispy Duck**

*Local wildflower honey, sansyo pepper, coriander, fleur de sel, arnaud olive oil, fresh herbs, compressed persimmon*
Only I really liked this duck--other dining companions complained that the flavor was off.

Dessert:
There are currently three options--a chocolate cake with Biscoff ice cream, a Krispy Kreme bread pudding with dulce de leche, vanilla-yuzu ice cream and candied rose petals, and a trio of ice creams (the biscoff, vanilla-yuzu, and a chocolate variety). We loved both of the options below, but if you have to pick just one, we recommend the chocolate cake.

Krispy Kreme bread pudding

with dulce de leche, vanilla-yuzu ice cream and candied rose petals

Drink:
Bartender Ryan Hart crafted a gorgeous and novel-esque cocktail menu with a mix of innovative cocktails ("Remixes") and old school 1900s "Classics" like gin fizzes and sazeracs.

Gin Fizz
Gin, lemon, egg white, sparkling mineral water

This cocktail was rather poorly mixed--some pockets of egg white and lemon were suspended in a viscous trap of blech, but subsequent cocktails were all fabulous (no pictures due to: too lit. Whoops).

Atmosphere:
Zeppelin calls to mind early 1900s vibes, and stays on theme with zeppelin drawings and a giant metal zeppelin hanging above the dining area. Random liquor bottles, knick knacks, and the odd bird cage (or three) complete the look, but we felt that the decor went a bit overboard in this respect and was somewhat cluttered (particularly on the empty bottle front). We did, however, love The Savage Way's giant preserved moss "Z," which is certainly the visual focal point of the restaurant.

Wide shot of Zeppelin interior/image courtesy of Charlotte Business Journal

A divider down the center of the restaurant keeps the side farthest from the bar from being to noisy, and creates a private atmosphere for each table.

World War I Hospitality:
Shout out to server Tony, who we have had the pleasure of having on both of our visits. He provided attentive service, always checked in and thoroughly explained each dish to us. We love you, Tony!

Frankie's Notes:
Has avocado toast jumped the shark?; Biggie Smalls is so hot on Charlotte restaurant menus right now; Apparently the Hindenburg was a rigid airship and a zeppelin is a semi-rigid airship; Scallionpancake drops facts like candied rose petals; The romanticization of the turn of the twentieth century needs to be replaced with a renaissance of the Mesozoic Era and dinosaur themed restaurants; Forget about activated charcoal--what about asteroid debris lattes?; No dinosaurs were harmed in the making of this post.

Rating:

5 out of 5

Dilworth Tasting Room

February 6, 2018

Background:
Dilworth Tasting Room opened in 2016 in the former Dilworth Billiards spot on Tremont Avenue. Specializing in low production, high quality wines, DTR serves a much-needed role in Charlotte as a low-key spot to have a glass of wine and a cheese plate on a weeknight (try Thursdays when they have half off Cabernet Sauvignons!). In addition to wine and cheese, DTR has an amazing cocktail menu and heartier entree options. We have been to DTR several times, and, on one visit with the Charlotte Food Bloggers, we got to try the wide array of menu items below. Check them out!

Eat This:

**Snack Caddy**

*Mixed nuts, mixed olives, selecton of seasonal pickled vegetable (pickled in house), orange mustard marmalade. With an assortment of house made fatbread breads & crackers*

**Bruschetta**

*Classic, & sauteed mushroom*

**Bruschetta**

*Roasted grape & ricotta*

**Bruschetta**

*Roasted artichoke with garlic cream cheese*

**DTR Market Salad**

*Spring mix lettuce, warm root vegetables, goat cheese bark, nuts with a raspberry sherry vinaigrette*

**Chicken & Dumplings**

*Parisian gnocci in chicken jus finished with herbs and spices*

**Pan-Seared Scallops**

*Roasted broccoli, black risotto, with corn veloutee*

**Pan-Seared Pork**

*With a sweet potato dauphine and a roasted apple gastrique*

**Horseradish-Encrusted Beef Tenderloin**

*Braised fingerling potatoes, asparagus, carrots, with a mushroom glaze*

Dessert:

Drink:
You really can't go wrong with any of the wines at DTR, and they sell all of them by the bottle as well, so you can take one home to enjoy for later. In addition to the Thursday Cab special, they also offer half off Japanese Toki Highballs on Wednesday nights. Also, when I recently took my book club to DTR, I found out they are very accommodating about helping parties split bottles of wine on their bill--the staff made it so easy, and no one had to do any math, woohoo!

Atmosphere:
Well, the most stunning part of DTR is their secret garden-esuqe courtyard. Seriously, when everything is green and the weather is warm, this patio is so lush and inviting. It's the perfect place to sip a prosecco on a May evening! Gah, is it spring yet?!

Dilworth Billiards Hospitality:
Everyone at DTR is so nice, and they do a lovely job accommodating larger parties, and they also take reservations on their website. On each visit, I have left pleased with the service.

Frankie's Notes:
Frankie tried to play billiards once, but he's much more of a ping pong pug; An epic charcuterie plate can improve your week 150%; Putting grapes on bruschetta is the best thing that came out of 2017; Math is terrible and you should avoid it whenever possible; Yvonne once tried to create a secret garden inside her house; She used a blue blanket to replicate a stream; Is that weird?

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

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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