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

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 Truth is Out There: Siggy's Good Food

Background:
When we first heard of Siggy’s, we weren’t sure what to expect. The name and logo came off as a bit kitschy, and the alien theme threw us off a bit. But we had heard good things, especially from New Yorkers who went to the original locations in Brooklyn Heights and the Village. And if a New Yorker says something is good, we always believe them. So we headed on over to Belmont, an up and coming neighborhood in Charlotte in between NoDa and Plaza Midwood, to see if the alien hype was to be believed. Whether you believe in aliens or not, Siggy’s Good Food does indeed have good food, and it’s worth a visit.

Siggy’s is owned by Siggy Solitto, a feisty Israeli who isn’t afraid to tell you how it is, like that Charlotte needs some good bakeries, or that the NYC restaurant scene is becoming too expensive for small restaurants like hers to survive. Her restaurant is 100% organic, and she doesn’t accept crappy produce. Quality shines through in her simple and thoughtfully prepared menu. You think you’ve had a good beet and goat cheese salad? Wait until you’ve tried Siggy’s. The flavors and textures of her dishes are outstanding, craveable, and left us wanting more days later.

Eat This:
Siggy opened up her first restaurant in Brooklyn in 2005, her second in lower Manhattan in 2012, and she decided to move south in 2018 for a better lifestyle. In Belmont, she is recreating the neighborhood feel of her first location in Brooklyn. Her menu has changed somewhat from its NYC iteration, most notably missing is her famous Happy Burger, which she says she might reprise once the restaurant settles in.

The current menu is broken up into three main sections: Salads, Sandwiches, and Bountiful Earth Sides. We haven’t tried everything on the yet, but what we’ve tried has been great.

Artichokes

Siggy serves baby artichokes with the stems intact. These were tender and simply flavored with oil oil and salt.

Red Beets, almonds, & Goat Cheese Salad

tender beets, sliced almonds, baby greens, creamy goat cheese, in lemon vinaigrette

The beets were perfectly al-dente. The combination of the crunchy almonds, creamy goat cheese, and earthy beets made for a healthy and delicious combination.

All Mighty Tuna - Wild caught

in olive oil, lemon & paprika, clover sprouts, tomatoes, baby greens, and vegan mayo.

This is not your average tuna sandwich. We’ve all had crappy canned tuna, and I wouldn’t wish that upon my worst enemy.

Organic steak sandwich grass fed

Marinated in rosemary, sautéed mushrooms, onions, baby greens, and herbs vegan mayo

Try and find a better $12 steak sandwich, I dare you. The magic here? It’s the marinade, which makes the steak so juicy.

Drink:
Siggy’s is known for their organic smoothies and juices, which range from Jason (all fruit) to Yvonne (all vegetables). All are made right in front of you with all natural, organic ingredients.

Raw Almond Protein Shake & Flu Shot

I tried the Raw Almond Smoothie, which had raw almond butter, dates, banana, and almond milk. It was delicious, and a meal in itself. Yvonne tried a Flu Shot juice, which contained greens, lemon, ginger, cayenne pepper, and echinacea. Yvonne had one sip of my Raw Almond Smoothie and claims she has been thinking about it since.

Atmosphere:
Siggy’s designed the restaurant herself, and the vibe is very relaxed and inviting. There are floor to ceiling windows and a very large patio. You order at the counter, and you can sit and relax or take your order to go. Siggy told us she’s happy when people hang out, and she’d love it if people would treat Siggy’s as the neighborhood hangout. Of course, keep an eye out for all the aliens—they’re everywhere.

Alien Hospitality:
Siggy, her niece, and the rest of the alien crew are fantastic. They treat you like family from the moment you walk in and remember you the next time you show up. What more do you want from a neighborhood spot?

Frankie’s Notes:
Belmont is up and coming, but definitely not quite there yet; Make sure you stop and look both ways at the stop sign in front, because it’s not a four-way stop sign, and we almost killed ourselves twice; We are 100% Ancient Astronaut Theorists, I mean, how were the pyramids built?; We didn’t even talk about the parsley hummus, but that stuff is good, too; Never mess with an Israeli, because they can kill you in less than seconds.

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.

 

Gene Kato Infuses New Life Into SouthPark's Upstream

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

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

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

Pasta trio

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.

 

Sea Level: Making Lobster Rolls Cool in the Queen City

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

Tempura Shrimp

spicy aioli

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

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

Have you ever had lamb belly? 

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

Are you drooling yet?

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

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. 

Crisp interior 

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

Cauliflower

gratin with gruyere

Fried Oysters

giardiniera, house tartar

 Dessert: 

Olive Oil cake

Chocolate Tart

 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. 

Cheers!

Mocktail

in a fun tiki guy

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. 

Check out that oyster chandelier!

Where the magic happens

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

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: 

Beef Jerky

spicy, sweet, salty

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

Fried egg ready for its close up

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

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! 

Mecca

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) 

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

Classic Bloody Mary

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). 

Image courtesy of Haberdish website

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

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: 

Shrimp & Grits

a classic

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." 

Shrimp Tacos

solid

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. 

My girls: Katy, Chrissie Beth, & Alex

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

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: 

Burrata

Proscuitto San Daniele & Burrata

up close & personal 

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) 

Garlic Rolls

Hey Mikey! She likes it!

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. 

A thing of beauty is a joy forever

House-made Tiramisu

as fluffy as a cloud

Peach Sorbet

with house-made whipped cream

Lemon Sorbet

Grandma's favorite!

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

Americano

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

Burrata at 100%

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. 

HAM & GRUYÈRE

béchamel & maple dijon glaze

P.E.I. MUSSELS

bacon, caramelized onions, shallots, apples, cider cream

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! 

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. 

Poblano Porcini Ice Cream

Strawberry Cheesecake Parfait

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. 

Crepe Suzette

Grand Marnier butter sauce & vanilla bean ice cream

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. 

A certain slant of light

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.

 

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.

 

Ollie's Bites: Charlotte's Best Bar Eats

Bee sting wings from Selwyn Avenue Pub

This article first appeared on Localeur's website--check them out for travel recommendations! Localeur features in-the-know locals giving food, drink, and recreation recommendations from all over the world!

Selwyn Avenue Pub

Pizza so good that MJ orders it

Selwyn Avenue Pub is a Charlotte institution. Located in the heart of Myers Park, this part indoor/part outdoor bar and grill has plenty of large-screen TVs and shady trees and is packed on beautiful fall game days. They are famous for their transfusion drink--vodka, grape juice, and sprite--and for their delicious pizza. The pizza is so good that local Michael Jordan is known to stop in often for a pie. Other solid menu items include their chicken wings and sliders. Parking can be a beast here, so an Uber is highly recommended.

Lebowski’s Neighborhood Grill

Wangs//Image courtesy of Charlotte Agenda 

Tuesday night trivia at Lebowski’s in Dilworth is the best Charlotte trivia in terms of the quality of both food and trivia questions, but in order to keep it possible to get a table, let’s keep that between us, okay? This bar with Buffalo roots does all of the Upstate New York favorites justice, like roast beef on ‘weck and the very best chicken wings this side of the Anchor Bar. Wash it all down with The Dude’s favorite--a White Russian. Be mindful that if you are going on Tuesday, for trivia or just to eat and imbibe, reservations are a must. And that’s not just like, my opinion, man.

The Cellar at Duckworth’s

Truffle fries//Image courtesy of Loop Charlotte

Below sports bar Duckworth’s in Uptown Charlotte lies a hidden speakeasy gem. The Cellar has a variety of seating from high tops to cozy booths, but I always choose a spot at the bar. Here you can watch the master mixologists craft inventive cocktails like my favorite, the Cellar Smash, which is essentially a grown up “slushie” with ginger, citrus, and elderflower. To soak up all of those delicious drinks, you can’t go wrong with the tuna tartare with wonton crisps, truffle fries, or the truffle mac and cheese. The Cellar also offers full entrees, but the shareables and small plates are the way to go here. The Cellar is a decidedly more upscale locale for bar bites--if you are looking for a more traditional bar experience, Duckworth’s upstairs has tons of TVs and great food, as well.   

VBGB Beer Hall & Garden

Giant pretzel//Image courtesy of Charlotte Agenda 

VBGB, located in the AvidXchange Music Factory, is a playground for grown-ups. Fun happenings include life-size games like Jenga and Connect Four, a covered patio, trivia on Thursday nights, and a DJ on Friday and Saturday nights. The food is not your typical bar fare, in that most of it is homemade and much of it is somewhat healthy--like the nitrate-free brats or quinoa salad. However, my favorite menu item is the biergarten classic: a jumbo pretzel with a side of homemade beer cheese. Don’t forget to sample all of the varieties of mustard lined up in the condiment station, too.

Dandelion Market

What's this color called, because I love it?//Image courtesy of Dandelion Market

Dandelion Market Uptown is a great bar to get a little bit of everything. Earlier in the evening, the bar is laid back and rather quiet (especially downstairs), but come 10pm or so, this place gets bumping--literally: the floor upstairs shakes a little when everyone starts dancing, but that just adds to the fun, right? The food here is a cut above for bar bites--don’t sleep on the potato croquettes with cheddar and bacon, prosciutto crostinis, or the brussels sprouts. And although I’ve never done it, but have always wanted to, you can even order the entire menu for $295.

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

 

Halcyon, Flavors from the Earth

Scallops & pork belly

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. 

Hi! We are cute

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

hamachi crudo

Jardiniere Vegetables, Castelvetrano olives, artichokes barigoule

Oysters

Horseradish. Mingonette.

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.

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. 

Bloggers hard at work!

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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.

Earthyyyyy

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.

 

Hello, Sailor: Exploring One of Eater's Top 18 Restaurants in America

Crisp AF

Background: 
Hello, Sailor is brought to us by Joe & Katy Kindred, the culinary masterminds behind the Davidson favorite and their namesake, Kindred. Hello, Sailor is located just down the road from Kindred in Cornelius, in a space formerly occupied by the Rusty Rudder, a decidedly less upscale seafood joint than Hello, Sailor. This highly anticipated opening (like, for real, for real anticipated...Eater named it in its list of the 16 most anticipated restaurant openings of 2017) in December created a buzz in the Charlotte food community, and as more and more people tried it, the reviews grew more mixed. Hello, Sailor has gained a lot of haters, which is odd considering the success of Kindred. Apparently people are highly upset about loud dining rooms, overpriced entrees, and the loss of their beloved Rusty Rudder (really?). We decided to check it out for ourselves one Sunday night in January with our friends, Tamara and Zan. 

This writer's opinion: photo booths should be free for all to enjoy with the purchase of food & drink

Eat This: 
Former Charleston chef Craig Deihl runs the show in the kitchen, and he has devised some exciting options for seafood lovers. Lobster rolls, oysters, and crab legs--oh my! How could we possibly choose? Here is what we went for: 

Hamachi Poke

Benne seed, lobster roe, macadamia nut

Hands down, the poke was the highlight of the meal. All of the herbs on top made this dish flavorful and there were so many different textures happening. Ten out of ten, would eat again. The kitchen even makes a vegan version using watermelon, and that is what our dear vegan friends Tamara and Zan enjoyed. They loved it, too! 

Oysters

East vs West coast, fernet mingonette

Good oysters--super fresh and the mingonette had a strong acidic bite. Loved the signs designating these as East Coast oysters with the Biggie pic--cute (and v. hardcore, obviously).

Hushpuppies

Yuzu kosho-honey butter

Everyone at the table went wild for these light and crispy hushpuppies. 

Twice Fried Sunchokes & Caviar

Solid dish. 

Grilled Caesar

Parmagiano, breadcrumbs (pictured with shrimp add-on)

Overly dressed, but still a good salad. Jason maintains his preference for the grilled Caesar from Soul. 

King Crab

Broiled with ghee & chili salt

This was my entree, and I loved it, at first. I have never had a restaurant slice the claws in half like this, and easy to eat crab legs are a dream of every fine, upstanding, healthy, normal American [girl]. However, after a while, I noticed just how over-salted the crab was--it made my mouth dry, and it made the crab dry, too. I really didn't want to finish it at around the halfway point. However, it was market price, so you know I finished it. Crab is just too delicious to be ruined with an abundance of seasoning. People should stop being mad about acoustics and start being mad about overly salted food, because this is an issue with have also noted in the past at Kindred. Someone in the kitchen has a heavy salt [bae] hand. 

Is that you, Sous Chef at Kindred & Hello, Sailor?/image courtesy of NBC News

Watermelon

Al pastor, sea salt 

Fine--watermelon. Nothing special happening. 

Avocado Coleslaw

In the words of Jimmy Fallon--ew. Overly dressed in mayonnaise, and where the hell is the avocado? We assume in the dressing, but it really just tasted like mayo. We were also expecting even a small slice of avocado. Do not promise avocado and then fail to deliver! We are millennials. We will riot. We are triggered. Pass on this side. 

Dessert: 
Dessert options include soft serve, a seasonal hand pie and a chocolate poke cake. We went with the poke cake and the hand pie, and while the bourbon pear hand pie was super good, the poke cake blew me away. Under the top layer of chocolate cake was a crumbly, slightly under-baked German chocolate cake situation, and I was living for it. 

Poke!

Grip-able 

Drink: 
The drink selection is so fun--some of the cocktails come in exciting cups, like a tiki man or a shark, and there are bendy straws, too! I was dying over the cuteness. We ordered the uber sweet Cherry Negroni Slushie and the Sea Legs, which was an even more syrupy sweet mezcal drink that was a major disappointment, cool cup aside. I have never found the cocktails at Kindred to be quite this sweet, and I know there is a beachy vibe and all, but cocktails this sweet are just a recipe for a hangover, or at least a killer headache. 

Shhh...tiki man is sleeping 

Atmosphere: 
The Kindreds describe the vibe as "North Carolina Fish Camp meets mid-century Palm Springs," and we were loving the retro color palette (hello, millennial pink!) and fun touches, like a photo booth and a waiting area that makes you feel like you are in an episode of Mad Men. After reading reviews online, it seems that much has been made about the crappy acoustics in here, and yeah, we noticed it. The sound bounces all around the restaurant and the space does not have the coveted intimate feel that Kindred emanates. 

I spy...bananas!

Fish Camp Hospitality: 
Everyone from the hostesses, to the bartender, to our server was super nice and helpful. Our server patiently went over our questions, and the pacing was good. 

Frankie’s Notes: 
I have one question: wtf is a fish camp?; Biggie vs Tupac oysters gave me a measure of anxiety--too soon/am I choosing a side?/I don't want to get popped; Eating with vegans is fun, because you never know what those little rascals are going to order; FYI: Conrad Birdie is coming; Someone call the meme police: Salt Bae is on the freaking loose in the kitchens at Kindred and Hello, Sailor; When millennials don't get their avocado the earth tilts off its axis, dammit; Seriously: what's a fish camp? 

Creep on creepin' on, Scallionpancake friends 

Rating:

4 out of 5

 

Dilworth Tasting Room

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: 

Cheese & Charcuterie Board

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

Asparagus Soup

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: 

Special Seasonal Dessert

Dark chocolate glazed coffee frozen custard with butter toffee layer and pumpkin spice creme anglaise

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.