Flour Shop

Background:
Flour Shop opened early 2018 under Trey Wilson, the owner and chef of Customshop in Elizabeth. Jason and I are big fans of Customshop (although we haven’t been in forever), so we were super excited when Flour Shop came to the Backlot of Park Road Shopping Center. We like Flour Shop so much that it made our Top 25 Restaurants in Charlotte list last year, and we can’t believe we haven’t given you a more detailed run down before now! Read on to get the scoop on what we deem the best pasta in Charlotte.

Eat This:
The star of the show at Flour Shop is the house-made pasta, but the other offerings on the well-curated menu shouldn’t be ignored.

House-made Foccacia

I wish they brought out this bread in unlimited quantities. That’s my only complaint.

Grilled UGF Mushrooms, January ‘19

Caesar-style, with radicchio

I love, loved the bitterness of the radicchio with the whole mushrooms. This version was better than the previous iteration below.

Grilled UGF Mushrooms, March ‘18

Caesar-style

Good last March, but definitely much improved in the latest version.

Barbecued Spanish Octopus

With stewed corona beans, house-made chorizo, & grilled ciabatta

So rich and savory. Perfect for a cold night.

House-made Burrata

Butternut squash and burnt-honey vinaigrette

This dish has to be a top-seller for them––it’s all over Instagram, and I always see it at nearly every table. And for good reason: it’s fabulous. This one looks a bit different these days (this photo is also from the March visit), but I am confident it’s just as delicious.

Butter Lettuce Salad

With Granny Smith apples & pickled onions

This salad inspired me to go out and buy butter lettuce. Why is butter lettuce so good? The most refreshing salad I’ve had in a while.

Benton’s Ham Croquettes

with Manchego fondue

These have been on the menu since the beginning, and we can see why. Whenever we see Benton’s ham, we go for it. And with hot cheese? Oh dang.

Ricotta Stuffed Ravioli

With mushrooms & squash

Little pillows of flavor perfection. The sweet squash purée added such a lovely dimension to the mushrooms and cream sauce.

Ricotta Ravioli

Red sauce, red peppercorns, Marcona almonds, crispy kale and pecorino Romano cheese

I liked this red sauce version of the ricotta ravioli (from March), but I must say the above, more recent version is better. And that’s coming from a girl who nearly always goes red sauce over cream sauce.

Prime Rib

On special, served with a baked potato

Jason’s order. His thoughts: well-cooked, but the sauce was far too sweet and spoiled the flavor of the meat.

Squid Ink linguine

With shrimp & chorizo

Wayne’s order! He said he liked it very much, and I can concur, since I ate his leftovers. Fabulous! Wayne isn’t always easy to please, so you know this one’s a keeper.

Dessert:
The dessert offerings are slim. On our first visit, they didn’t have dessert yet, and the last time we were in they had cookies and a bread pudding.

Bread Pudding

With ice cream

Good, not great. They need a more robust dessert menu, stat.

Drink:
A great wine selection and fun cocktails. On our last visit, I saw a lot of people drinking their Blood Orange Spritz, which looked quite refreshing.

Atmosphere:
Flour Shop is super tiny. There are only about 15 tables, and you can also order the full menu from the bar. The bar is a great place to sit, since you can watch the chefs in action in the open kitchen. The feel is rather fancy and very Myers Park (in the Myahhs Pahhk way), and there are lots of couples on dates.

Image courtesy of Charlotte Agenda

Backlot Hospitality:
Hm. We’ve had great service here, and rather rude service. As in, our server made us feel that our visit was a massive inconvenience. This was on our last visit, and truthfully, it has possibly put us off going back in for a while. As you know, service can make or a break a dining experience, and I hope that our bad one was an anomaly.

Close-up on those croquettes

Frankie’s Notes:
The parking situation at Park Road Shopping Center is a literal hell on Earth, which is rather ironic considering the word “park” is right in the name; Myahhs Pahhk is a state of mind, not an area of Charlotte––if you know, you know; A dessert menu should not be an afterthought, in Scallionpancake’s opinion; Do you think Wilson would be willing to call his next restaurant Pug Shop?

Rating: 4 out of 5

 

The Case for Atelier Crenn

Background: 
Here’s the deal:

• Atelier Crenn has two Michelin Stars. It should have three.

• It was left off of this year’s World’s 50 Best Restaurants list, and it should have placed in the top ten (we have eaten at four of the top ten—including number one—so we are not speaking from ignorance).

The world of fine dining is still in many respects a “boy’s club,” and we believe Dominique Crenn’s culinary artistry has not yet received the recognition it deserves. Scallionpancake is here to change that.

We are going to go a step further, in fact: Crenn’s dishes are more inventive, more flavorful, and, most importantly, more reflective of her passion than those we tasted at EMP and The French Laundry. At the aforementioned restaurants, we felt that the chefs were resting on their laurels and relying on their famous names in many respects. Perhaps because Crenn’s reputation does not yet precede her, she is making food that keeps diners on their toes and showcases a cuisine that blends creativity and taste in a way that places her quite firmly in our top five restaurants (she is still below Noma, but not far below).

Soooo excited. And perhaps a bit underdressed. But San Francisco is a walking town, and we definitely walked to dinner. Hence the sneaks.

If you’ve seen the Netflix Chef’s Table episode on Atelier Crenn, you know that Crenn created her Marina District San Francisco restaurant as a tribute to her father, Allain. Together with her mother, he introduced Crenn to a wide variety of cuisines at a young age. In her 20s, Crenn moved from France to San Francisco to begin her restaurant career.  In 2011, she opened Atelier Crenn and received two Michelin Stars that same year. In 2015, she opened the smaller, slightly more casual Petit Crenn, and this year she opened Bar Crenn right next door to Atelier Crenn, which serves wine, cocktails, and small plates. In 2018, Crenn won the James Beard Award for Best Chef in the Western Region of the United States.

We dined at Atelier Crenn in May 2018 and enjoyed the spring tasting menu. We didn’t see Crenn on our visit, as she was on vacation, but she is in the restaurant most nights of the week, so you are likely to catch a glimpse of her in action when you go.

Eat This: 
Once seated, each diner is presented with a poem that is a menu in disguise. Each line is a coded lyrical verse that hints at the dish to come. We had so much fun trying to figure out what type of dish was coming based on the poem, though we only guessed correctly for a couple (we knew the “Royal Lady’s fruitful labor” was referencing a honey bee. That’s about it).

Let us take you through our poetic and awe-inspiring meal at Atelier Crenn, in the form of Crenn’s verse and culinary prowess:

Kombucha

Okay, okay, The first course doesn’t correspond to the poem. But the kombucha apertif was a delight. Delicious, cool, and refreshing.

Spring has come with its cool breeze

Kir Breton

The first course that corresponds with the poem. If you’ve seen the Chef’s Table episode on Crenn, this dish features prominently. The ingredients in a Kir Breton cocktail (crème de cassis and dry cider) are enrobed in white chocolate. You pop this in your mouth all at once, and the cool and sweet flavors explode. Such a strong start, and it deserves its place as Crenn’s signature dish.

See this most adored gift from Neptune, an aureate bloom

Geoduck, Sea Urchin, & Citrus

Have you ever had geoduck? We hadn’t. It’s a large clam, portioned here along with the sea urchin to look like a beautiful flower of sorts. The texture of the clam and sea urchin on the rice cracker was divine.

This came out in a cloche filled with dry ice, so the presentation was as exciting as the taste.

Warriors ashore bathe in a rosy glow as luminous as its gilded crown

Prawn, Seaweed, & Whey

The most exciting thing about Crenn’s food is the way she plays with textures and flavors. Each bite feels unexpected, and there are approximately 35 experiences happening at once inside of your mouth. That’s what she said?

The circle of consommé and the inner circle of whey each added layers of flavor to this dish.

To bury in fallen leaves my treasures of the earth and sea

Seed & Grain

Smoked buckwheat, quinoa soil, smoked trout roe (bottarga), and smoked sturgeon pearls with a warm bonito dashi broth. This course was rich and comforting.

From the wintry mist, tender specks on the meadow begin to stir

English Pea & Mint

One of our favorite dishes. Early spring peas were mixed with beads of frozen crème fraîche. Tableside, ham broth was stirred in. This was spring in a bowl—the flavors were bursting with freshness and the mix of crunchy textures made every bite a revelation.

As if awoken by shimmering pearls and ashen cloud

Caviar, Buckwheat, & Koji

Caviar and gold leaf: how could this be bad? Served with lacy buckwheat crackers, this course was fun to eat and the flavors were perfectly rich.

Brioche & House-made butter

No verse for bread?! We shall write one:

“Oh bread, for you my heart beats”

Alternate verse: Brioche with butter? Enough said.

Butter-dipped radishes

Another one that is not part of the poem, but wow, wow, wow. I love the radish, butter, and salt combo, but Crenn took it to a new level by enrobing the entire radish in the slightly sweet butter. Every other butter/radish duo will pale in comparison to this.

Hidden beneath the bluffs an armored gent listens

Abalone, Cabbage & Smoked Crème

This was one of the only dishes we weren’t floored by. We liked it, but it wasn’t super memorable. Moving along.

To the snowy stillness of soft swimming creatures

Striped bass, Boudin Noir, & Morel

The best part of this course was that you got to choose your knife from a box of assorted knives a waiter brought around. I always loved '“choose your own adventure” books, but choose your own cutlery was nearly as fun.

You may have noticed that there is no meat on this menu. Once we had this course, I wasn’t missing it at all. The sea bass was meaty and so rich. I felt very satisfied, but Jason wouldn’t have hated a bit of red meat.

While the ephemeral beauty born of jade effervescence sang

Matcha Tea Service

Matcha mixed with bone broth. Could Crenn get any more au courant with this course? I dug it. A more creative palate cleanser than stodgy old sorbet, thats’s for sure.

For the verdant bounty of the gatherer’s harvest in caring hands

Onion Royal & Comté

A very satisfying and warming cheese course. Not a standout when looking back at the entire meal, however.

Dessert: 

From the Royal Lady’s fruitful labor a dulcet offering

Honey, Sapote, & Pollen

The verse we guessed! Honey! The bee pollen magic shell on the honey ice cream was super fun and majorly tasty.

As the drifter rests, in reverie of days ahead

Coconut & Pineapple

A rich, creamy, dreamy, coconut pineapple mousse inside of a chocolate shell.

In Scallionpancake’s opinion, the dessert course is a major weakness at many fine dining restaurants (we’re looking at you, EMP), and Atelier Crenn’s offerings blew us away. This coconut had so many lovely texture and flavor elements (chunks of pineapple are hiding inside of the mousse), and the portion was large enough to leave us satisfied. This dessert was the absolute best we’ve had anywhere.

Spring has come and is full of sweet surprises

Mignardises

A real cacao pod! What could possibly be inside?!

Sweetness, bounty, thanks

An assortment of fabulous chocolates, that’s what!

My favorite was the peanut butter one on the right—it was essentially a next level PB Crisp (PS-sign the petition to bring back PB Crisp! It’s my life’s cause).

Drink: 
Neither of us did the beverage pairing, but we each got two drinks. Jason enjoyed mocktails, while I indulged in the most glorious champagne. Cheers!

Non-Alcoholic Gin & Tonic

Tasted just like a real G & T. Seriously amazing. Stocked by the Seedlip brand.

Atmosphere: 
Crenn’s father’s paintings adorn the walls, along with sticks and other natural elements. The entire effect is that you are dining in a cozy bird’s nest. Cozy, indeed—there are only eight tables, making this the smallest fine dining restaurant we’ve ever experienced.

Bird's Nest Hospitality: 
The service throughout the night was flawless, and the servers were very patient and when we asked them to repeat explanations for each dish. Because you know we did.

There was only one snafu, and perhaps this reflects poorly on us, but we feel that Scallionpancake readers deserve to know our truth: we are pen stealers. Gulp. When we dine in fancy, Michelin-starred establishments, we hope and pray that we get a branded pen with our bill (note: even when you pay ahead of time with Tock, you still must pay for drinks the night of), and when we do, well…we take that pen and put it in a v. special faux marble jar from The Container Store. Like ya do, right? Well, Atelier Crenn is the only time we have been called out. When the waiter came back to get our bill after we had signed, he looked inside the envelope and asked if we had the pen! Yikes. We owned up, and said that we were pen collectors (read: thieves), and laughed it off. He wasn’t laughing, but he let us leave with out absconded pen nonetheless. Though we should perhaps feel shamed, we only feel that for a $700+ meal, it really shouldn’t have been mentioned.

Since we are talking cash money, let’s get into the details. Like Eleven Madison Park, Atelier Crenn uses the Tock booking system, which means that diners pay for their meals in advance. We love this feature, as paying for the meal on the night of can be a bit of a downer, so it’s nice to get that pesky part out of the way ahead of time. At the time of publication, each tasting meal is $335 per person, with the tip included. Beverage pairings begin at $220 per person.

Okay, so this is not the outside of Atelier Crenn. But this amazing house nearby caught my eye. It’s a hindu temple with a very cool history. The more you know!

Frankie's Notes: 
Don’t worry, the fabled pen is resting safely on our kitchen counter in its faux-marble home; We will let you come see the pen for $335 per person; We are writing sternly-worded letters to the folks behind the 50 Best Restaurants List, and we are going to sign them all “#MeToo""; Our friend Miriam, who is a mourning dove, dined in a nest every night until she was scared off by a giant raven who ate her bird children; I am currently writing a “choose your own adventure” book that is all about choosing the knife that will ultimately decide your destiny and success fighting against large, chocolate-shell coconut.

Rating: 5 out of 5 + 3 Michigan Pugs

 

Bardo Ushers in New Era of Fine Dining in Charlotte

Background:
We often ask ourselves why Charlotte isn’t a culinary destination like Charleston or Asheville. There are a lot of theories: as Mrs. Purvis posits, we are a business town that caters to national chain steakhouses, people are too conservative to try fancy new things, etc. This is all part of the story, but the Scallionpancake theory goes something like this: each city needs one great chef who leads the way, and then that greatness has a trickle down effect on others, who are then moved to create their own food legacy. Slowly and steadily, the right chef can lead a food renaissance in a city and put a location on the culinary map.

Take Copenhagen for example. Copenhagen was not a food town 20 years ago. In fact, most of the good seafood and ingredients were being exported to Southern Europe for Italian and Spanish consumption. It took a great chef, Rene Redzepi, to show Copenhagen and the world what great Danish food can be. Now, everywhere you go in Copenhagen, there is a restaurant opened by a former Noma employee who has helped turn the Danish capital into the best food city in the world. Why can’t Charlotte turn into the next Copenhagen?

I’m not saying chef/co-owner of Bardo Mike Noll is going to create the number one restaurant in the world like Rene Redzepi, but he’s creating flavors, textures, and “aha” moments like we’ve never had in Charlotte. He is gambling that Charlotte is ready for a 44 seat restaurant with $20 small plates. Really, really great plates, that is. Is Charlotte ready? I sure hope so. It’s not every day a chef like Noll comes on the Charlotte scene.

Eat This:
Bardo has 13 savory and 3 sweet dishes on its menu, ranging in price from $9 charred shishito peppers to $23 dry aged ribeye. The dishes are small and meant to be shared between a few people. Jayson Whiteside, co-owner and proprietor of the front of the house, tells us that there will soon be larger family style dishes as well.

Oysters

yuzu, grains of paradise, oyster leaf

Small oysters pack a lot of flavor, especially when you add yuzu and sprinkle on some grains for texture.

Tempura Maitake

fermented black bean, brown butter, mushroom sponge

This reminded us of a dish in Copenhagen at 108. The mushroom here is so meaty, and the acidic fermented mushrooms and black bean sauce are a nice contrast.

Dry Aged Ribeye

kimchi butter, carolina gold rice, wakame

The kimchi Carolina gold rice with wakame cracker makes this dish special and adds a local touch to the ribeye, which was perfectly seasoned and cooked.

egg and grains

poached egg, kale, escabeche

Per Whiteside, this is the most underrated dish on the menu, and I’m sure most people don’t order it because it doesn’t contain a meat and doesn’t sound sexy. Well let me tell you people, this dish is as sexy as it gets. Mix the grains in with the poached egg and take a wild euphoric ride on a rainbow of flavor.

Lamb Belly

carrot, mustard, cocoa nib, rhubarb

We’ve only seen lamb belly at one other place around town, and that was at Global Restaurant in Pineville. In Scallionpancake’s opinion, lamb belly puts pork belly to shame. The combination of flavors and textures here is next level. The grainy mustard seed with the crunchy and bittersweet cocoa creates such a perfect earthiness with the carrot and gamey flavor of the lamb. If you have the willpower to not order a second serving, god bless you

Beef Tartare

egg yolk jam, radish, togarashi

This was a texture dish through and through. The beef is seasoned with a nice togarashi spice that adds a kick. The crispy dehydrated mushrooms on top added to the complex texture, as well as the egg yolk jam.

Diver Scallops

Japanese cucumber, chicken skin, fermented hot sauce

I watched Chef plate this dish, and it had so many levels of complexity that the picture doesn’t do it justice.

The first level is the fermented hot sauce, then the chicken skins, then the Japanese cucumber and scallops. The scallops are sliced thin so you get the seared taste on most of the bites.

This was so spectacular, that it wouldn’t have been out of place on the seafood menu at Noma.

Cobia

dashi, mustard greens, smoked trout roe

This was my favorite dish. I loved the flavor of mustard leaves combined with the most well-cooked, meaty Cobia I’ve ever had.

Ricotta Tortellini

green curry, coconut, cauliflower, peanut

Italian pasta meets Thai flavors in this dish. It’s not often you get to experience stuffed pasta with crunchy coconut flakes and and curry sauce. The flavor here was amazing.

Desserts:

Chocolate

banana, horchata, lime

Crunchy banana flakes with bendy chocolate and horchata ice cream? That’s right: bendy.chocolate. This was one you didn’t want to share with others, but had to, for fear of retaliation and/or divorce.

Charred Peach

miso, elderflower, white chocolate

Visually one of the coolest dishes. The peaches were stacked on top of miso shortbread cookie crumbles with white chocolate pearls. Do you a see a theme with graininess? Chef seems to love the texture of crunchy bites played against softer main ingredients.

Drink:
Amanda Britton leads the cocktail program at Bardo. Britton was at 204 North before moving to Bardo, and was a part of designing Zeppelin’s beverage program, headed by Larry Suggs. Her cocktails are inventive, tasty, and dare we say, magical. Her use of house-made salts, dehydrated fruits, and creative spirit combinations really wowed us. Also, Kathleen Purvis specifically shouted out her talents on the Scallionpancake podcast, and a vote of confidence from Mrs. Purvis is worth 2,345 Scallionpancake reviews.

Cruel Summer

Sailor Jerry, banana, Cynar, Licor 43, cinnamon, lime

Cool Beans

Fernet Branca, Flor de Caña Grand Reserve Rum, Pure Intentions cold brew, housemade horchata, vanilla, Mexican cinnamon

Atmosphere:
Bardo is small, with only 44 seats, including bar seating. The decor is sophisticated and understated, and the moss boxes by the entrance are were a DIY project that Whiteside & Noll created using wooden boxes, chicken wire, and moss purchased from Amazon! Can you believe these two are crafty, too?! Such gifts!

The focal point of the restaurant is the kitchen, which is in the back, where guests can watch the chefs plating the dishes. You can sit at the bar and have a drink and some bites with friends, or you can have a more traditional dining experience at the tables.

Chef Noll plating the Diver Scallop dish

Gold District Hospitality:
The restaurant is run like a high end restaurant in New York or San Francisco. Everyone who works at the restaurant is familiar with all of the dishes and can answer any questions you might have on any part of the menu. Whiteside is constantly walking around and checking with guests to make sure everyone is enjoying themselves. When something does go wrong (one of our dishes was brought to the wrong table and we had to wait longer in result), it is swiftly corrected (we were comped drinks in return). More importantly, all of the employees seem happy to be there, which is often not the case.

Frankie’s Notes:
The Yume/Bardo building might be the most exciting block in Charlotte right now; Amanda showed us spicy salt she uses on the rim of a glass, and we just decided to eat it with our hands, because if Amanda made it, it must be good; We want Whiteside & Noll to come over a Martha Stewart the heck out of our foyer; The math equation that relates Scallionpancake reviews to Purvis compliments is complex and can only be solved by the gnomes that live in the Bardo moss.

Rating: 5 out of 5 with 1 Michigan Pug
We’ve been waiting a long time to give a Michigan Pug to a Charlotte restaurant, and we’re delighted that we finally found one we deem worthy. Bardo is a special place for Charlotte, and we hope that it is the beginning of many more high end, chef-driven restaurants to open in our area.

Disclaimer: We went to Bardo twice. Once, the meal was provided free of charge, and the second time we went on our own to try additional dishes for a better review. We normally don’t give out ratings for free meals, but we feel it is appropriate to give a rating since we went back and paid for our meal ourselves the second time.  All opinions are our own, and we were not compensated for this review.

 

Experience Authentic Italian in Ballantyne with Zinicola

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!

Roasted OCTOPUS

black risotto, saffron emulsion

Perfectly cooked.

FETTUCCINE

swordfish, mint, garlic, tomato, white wine

Risotto

parmigiana basket, Italian sausage, mushrooms

Rice in a Parmesean basket? Sign us up.

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. 

Watermelon Martini

Drink.

Basil Martini

Drank.

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.

 

Global Restaurant

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

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.

 

Dot Dot Dot

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 

Amelie's

is bae

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).

So Myers Park rn

That divider tho

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

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. 

Certified Napoletana ovens 

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

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. 

You're a star

...shaped pizza!

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. 

Spinach salad

For health!

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. 

Straight. up.

Cannoli in a bowl

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!

Uh, Yeah

Image courtesy of Austin.com

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

Bloody Mary

A classic

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. 

OMG is that my pizza?!

Trust the process

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.

 

Fork!

Background: 
Fork!, located in Cornelius, NC (right next to Davidson) is a farm-to-table restaurant situated in a quaint old house with a sprawling porch. Tim and Melanie Groody have owned Fork! for about four years, and they recently opened up Ramen Soul in Mooresville. Jason and I ventured here for date night on an unseasonably warm evening in February. Check out what we tried below!

FORKKKKKK!!!1!!!!

Eat This: 

Spicy Chicken spring rolls

Wasabi, plum sauce

Our waiter told us that he recommended the hickory smoked pork dumpling appetizer, but then Jason ordered these. Why would he do that? I don't know. You'll have to ask him. I don't like spring rolls, so I passed, but Jason reported that they were good. I'll eat you one day, pork dumplings. A lot of the menu items had an Asian or island-y flare, which we found interesting for the venue and rest of the menu (mac and cheese, mashed potatoes, etc.). 

Smoked caesar romaine salad

Garlic croutons, shaved artisan cheese

Simple and flavorful greens. They were even nice enough to split this into two portions for us, without us asking. Hospitality plus! 

Grapevine smoked wahoo

Bagna cauda, yogurt, arugula, pickled cauliflower greens

Fresh and citrus-y. 

All natural beef bistro steak

House made worcestershire 

The only dish we didn't like. We both felt the steak was a tad overcooked and lacked seasoning. 

Pan Seared mahi

Sorrel charmoula & basil collard pesto

The mahi had a crispy sear and great flavor. I love that the meats came with the option of sauce on the side. Obviously I ordered two (un-pictured). Because sauce. 

We don't know exactly why, but we didn't order enough dinner. Maybe the above would be enough for mere mortals, but we are hobby eaters. The only thing we didn't like was the steak, but for some reason we didn't feel like ordering anything else. It's a bit of a mystery, even to us. However, we had devised a game plan...

Dessert: 

Whit's frozen custard

...From down the way

I mean, we were only about a mile from Whit's, so...

And Whit's is only a half a mile from Kindred....

Kindred Milkbread

Yeah, that happened 

What have we done?!

We were weird. We know it. We are sure that Fork! has lovely desserts, and we will be back to try them one day. But on this night, we needed custard and some bread. I would recommend that Fork! implements a bread basket. But that's just this blogger's opinion. 

Drink: 
Jason and I stuck with tea (iced for him, hot for me) but Fork! had an inventive cocktail menu we will also be back to try. 

Atmosphere: 
Fork! was adorable, and while we liked the food, the real standout to me was the ambiance. We happened to be here on a gorgeous evening at dusk, but I have a feeling that Fork! just has good and cozy vibes whenever you go. It felt at once relaxed and upscale. 

Heyyy Jason 

Davidson Hospitality: 
Our server was super nice, and we felt awful, because we seemed to spook him with our picture taking. It wasn't his fault that we didn't order enough food and had to go to two more restaurants. That was solely on us. We are strange and we freely admit it. 

Frankie's Notes: 
We made it weird at Fork! and we don't really know why; The siren call of Kindred's milkbread is like a magnetic force field; Getting island vibes in Cornelius is confusing and exciting; Wrap-around porches make everything better; Why does Fork! have an exclamation point in it? 

Rating: 

3 out of 5

 

Ollie's Bites: Date Night in Charlotte

Hello, Loyal Scallionpancake Readers! 

Welcome to a new series on the blog--Ollie's Bites. All of the articles featured here are also featured on the super cool travel website Localeur, for which Scallionpancake recently started writing. You should download the Localeur app posthaste, and use it to get insider recommendations from locals whenever you travel to a new place. Localeur is in tons of cities around the world and is growing daily. It's a damn fine concept, as getting recommendations from trusted locals is a hallmark of meaningful travel, in our humble opinion. Even though many of our readers are local, we like to think our recommendations are good for Charlotte natives or those just passing through. We hope you enjoy!

Here's the first installment--Date Night in Charlotte: 

Growler’s Pourhouse

Image courtesy of QC Exclusive

Start your night out at this NoDa neighborhood bar, which is a super chill spot for hipsters and mere mortals alike to grab a drink before dinner. In addition to a wide range of local craft beers and cocktails, you would be remiss if you didn’t order a round of oyster shots to get your night started on the right note. Feeling hangry while you wait for dinner? Never fear--there’s complimentary popcorn for you to nosh on.

Stick those babies in a shot glass and drink up!//image courtesy of Charlotte Five

Haberdish

Before heading to Growler’s, definitely put your name on the waitlist for this super popular southern eatery. Use the Nowait app, if you would rather avoid the half-block schlep. Can’t miss items include the mac and cheese (don’t you dare neglect to add the spicy chicken skin on top) and the sweet potato dumplings. Colleen Hughes is the master mixologist behind the cocktails here, and the quality and creativity of her drink menu has rightfully earned her a fair amount of local fame. Thus, you should have a drink. Heck, maybe have two. There’s not a bad one in the bunch, guaranteed.

Popbar

Us Charlotteans are beyond excited to get our first location of this New York gem. Do you like gelato? Obviously. Would you like it even better on a stick? Of course you would. The options for customization are endless--you can get your pop dipped (full dip, half dip, or a drizzle) in white, milk, or dark chocolate, and then covered with as many toppings as your heart desires. Don’t despair if there’s a line out the door--it moves fast, promise!

The Comedy Zone

HAHAHAHAH//image courtesy of The Comedy Zone

After walking the previous three spots, it’s time to take a quick drive just one neighborhood over for some entertainment. The Comedy Zone is open seven days a week, and they pull pretty big names; I’ve seen Bob Saget and Margaret Cho here, and both were magical. Is the offering an open mic on the night you’re in town? Well, congratulations--you’ve just hit the jackpot. Charlotte has some awesome local comedic talent, but it is a truth universally acknowledged that awkward stand up is sometimes even more delightful than quality stand up.

8.2.0

Image courtesy of d3 Studio

Just a short walk away from The Comedy Zone, you will find this funky little joint that’s just right for a nightcap and some fun to keep your energy up into the wee hours. Highlights include the karaoke room, arcade games, or the sorta-secret speakeasy library (hint: push the bookshelf!). I highly recommend a boba cocktail and some french fries (with all the dipping sauces) for a late-night snack.  

Soul Gastrolounge

Background: 
Soul Gastrolounge is the crowning jewel of Plaza Midwood. Soul is owned by Lesa & Andy Kastanas, who also own The Diamond. What makes Soul so special, other than their creative cocktails, unique tapas, and a peacock on the wall? Well, it just so happens that Soul is the spot of Scallionpancake's first date. We started with pork belly watermelon tacos and ended with a kiss in the CVS parking lot (and then, ya know, a wedding)--so Soul holds a special place in our hearts. What makes Soul worth waiting two-plus hours for on a Saturday night? Check it out!

Check out that huge peacock!//image courtesy of Charlotte Magazine

Eat This: 

Serrano ham & Manchego on toast

Soul is a tapas joint, so we always get a lil' bit of everything. Our favorite menu items are often the specials, and we never neglect to order the sushi roll of the day. Soul's most notable dish is the Asian Glazed Pork Belly Taco, which is a perfectly cooked cube of pork belly with a piece of watermelon, rolled up in a flour tortilla. We don't often order this, but it's definitely a dish you should give a try on your first visit. 

Roll of the day

roll of the day

Another day, another roll

roll of the day

We love the roll of the day...can you tell?

salmon nigiri

Pan con tomate

Shrimp ceviche

In coconut milk and lime, with plantain chips

Asian Glazed pork belly taco

Image courtesy of Yelp

hummus of the day

Miso

Ahi tuna skewers

With sesame and soy drizzle

chimichurri beef skewers

With chimichurri sauce

grilled caesar

Garlic-oil romaine, toasted sourdough crouton

Vanna White sushi hands

Dessert:
Soul offers rotating dessert specials, and they are always awesome. On one of our earliest visits, we had a fig hand pie that I am still thinking about!

guinness chocolate cupcake

Sometimes, though, we head on over to Jason's favorite place of all time--Fu Man Chu Cupcakes. 

Jason's mothership//image courtesy of Charlotte Agenda

Drinks: 
Soul's cocktail menu is, on its own, a reason to visit the restaurant and brave the crowds. The menu changes seasonally, and I always want to try literally every option they offer. I often leave Soul a little on the tipsy side just for this reason. 

Take shots/drank

Tiki Taboo

Atmosphere: 
Soul is the ideal spot for a date--it's romantically lit, and loud enough to cover any weird silences. Also, the people watching is almost as central to the experience as the food. We often run into people we know at Soul, and, this is one of many reasons why you should sit at the bar. The bar is going to be your best bet for eating and imbibing relatively quickly, and, as one of the buds we ran into at Soul pointed out--sitting at the bar offers a glimpse into the changing vibe of Soul throughout the night. Hint--it gets younger and rowdier as the night goes on. Not that Javon can stick around for much of this portion of the night, as we usually turn into pumpkins around 10:00 when we come home, have tea and watch The History Channel. 

Oh--and fun fact! The billboard currently up just around the corner from Soul by artist Scott Partridge is a replica (with slight variations) of the print that we commissioned for our wedding. It's pretty surreal to see what's above your bed also on a billboard. The one above our bed has little versions of us and the two pugs though, duh. 

Above our bed--check out us and the pugs, bottom left!

And on a billboard, sans pugs

Javon's First Date Hospitality: 
The service is great--all of our servers have been able to navigate the chaos of how busy they can get and the close quarters of the tables to ensure that we always have a special dining experience here. 

Frankie's Notes: 
Kissing in the CVS parking lot is classy as hell, and don't let anyone tell you otherwise; So is kissing on the first date, when the feeling is right; We have Scallionpancake stickers all over the Plaza now--check us out!; Sometimes, after dining in P.M. we like to head over to Common Market so that we may be stared at judgmentally by hipsters; I love the Goldfish at the Common Market, because the serving is solid, even when they are a little stale; Jason is the one who stole the letters out of the Comida sign--shh, don't tell; Just kidding it was Ollie; Just kidding x2, don't prosecute us. 

Rating:  5 out of 5