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.

 

Oak Steakhouse

Background: 
Oak Steakhouse is a small chain that started in Charleston and now has locations in Atlanta, Nashville, and, as of earlier this year, Charlotte! Charlotte has plenty of chain steakhouses already, from Sullivan's and the Capitol Grille to BLT in the Ritz Carlton. However, we heard from many trusted sources that Oak stuck out among the masses for being unusually delicious and unusually modern for a steakhouse. We checked it out with some friends last month, and we were enamored with the perfectly cooked steaks and delicious side items. Check out what we tried below!

Eat This: 

Salmon Tartare Lettuce Wraps

Rogue farms butter lettuce, preserved lime, sweet sour soy glaze

Grilled Octopus

Sea island red pea salsa, local greens, red pepper caramel

Grilled Salmon

Roasted garlic mashed potatoes, haricot vert, toasted pumpkin seeds, lemon butter

Debragga Of NYC 20oz.

Dry Aged Certified Angus Beef Bone-in Ribeye

Truffle Frites

We also had a most incredible filet mignon, but, alas the photo was too blurry due to #shakymeathands

Dessert: 
Everyone else at the table just picked at this dessert, so I obviously had to do the hard work of finishing this on my own, plus being the only heifer at the table still able to put food away after all that meat. Oh, the humanity!

Apple Crisp

Almond streusel & vanilla ice cream

Drink: 
There is a super healthy cocktail menu, plus plenty of great red wines to stand up to all of that red meat. Jason had the lovely libation pictured below!

Atmosphere: 
One of the things we noticed right away was how far apart the tables in the dining room were, and we liked that. It provided a small amount of privacy and seemed to keep the restaurant from getting too loud. We were also sat in a small side room off of the kitchen, which felt very intimate and lovely. 

Image courtesy of Open Table

Carnivorous Hospitality: 
Oak Steakhouse is part of the same restaurant group that owns the O-Ku chain (Charlotte location in South End), and, on the whole, they offer the same level of fabulous customer service at both restaurants. However, on this particular evening, we felt that our service was a bit rushed--our waiter encouraged us to order everything at once after we told him we were only ready to order an appetizer, and someone took Jason's cocktail away when it was still at least a quarter full! 

Frankie's Notes: 
Our meat shakes often verge on the uncontrollable; How many times do we have to tell you, if you try to take a beverage before it's gone you're gonna be dead to us for one million years; Sorry, not sorry; Sharing dessert is my most difficult first world problem to bear; Jason likes to dress like Fred Flintstone when he eats bone-in meat, and orange is a great color on him. 

Rating: 
4 out of 5 

 

Baku

Background: 
Baku, which originally opened in 2013, went under new ownership in late 2016. New owners Birdie Yang and Janine Lu also own Yama Asian Fusion in SouthPark and Yama Izakaya in Plaza Midwood. Scallionpancake came here on a media night to try some offerings from the new chef (who was formerly at Bistro la Bon), and then we came back again with our bestest friend Lorin (AKA Hamiltoe) for a more detailed look at their menu. 

On media night, we met their fabulous PR manager Bruce Hensley, who also manages restaurant week in Charlotte. Did you know that the bi -yearly restaurant week results in an 8.2 million dollar economic impact for the city? Holy food service, Batman! Bruce was great, and he gave us lots of cool insider info, like that owner Yang is a Level Two Sake Sommelier, and that the fish Baku uses in their sushi is flown in daily from New York and Hawaii (original origin: Japan). I also learned that Bruce's daughter is getting married soon at the Foundation for the Carolinas, which is where Scallionpancake tied the knot! So, we obviously chatted wedding details for most of the night. 

Here are some shots of the interior of the restaurant...

So mood lighting. Much hip.

Makin' the soosh

Eat This: 
There is not a thing I tried on the menu that I wouldn't recommend, but here are some favorites...

Calamari

Look at the sauce it was so good omg

Wagyu Beef Tartare with house made potato chips

Wagyu Beef Tartare with housemade potato chips

Spicy Hamachi Rice Crispy Treat

Lil' bites of heaven

Enoki Mushrooms

For health

Kurobuta Pork Belly Skewer

For fun

Assortment of sushi rolls

Mostly salmon and a little bit of tuna for the J man

Dessert: 
The desserts at Baku are all made in house (more on that below), and we loved both that we tried. 

Beignets

'Nawlins flare

Chocolate Lava Cake

Basic B dessert tho

Drink: 
Baku's sake collection is beyond impressive--they have the most extensive collection in the state with 75-80 different varieties on their menu permanently, and then they also offer 10-15 rotating sakes on special. They even offer a bottle that is 1K! Yeah, save that one for an *extra* special night (like, maybe when you win the lottery). We enjoyed some budget friendly cold sake, and it was light and refreshing for summer. 

When liquor is prettier than you

Presentation is everything

Atmosphere: 
Baku is a great date night spot, as it is romantically lit and feels a little fancy, but not so much so that you feel the need to get dressed to the nines. It works perfectly as a mid-week spot to catch up with your spouse and do something a little more elevated than a usual weeknight dinner. 

We would sit outside, but Jason hates bugs and weather

Asian Fusion Hospitality: 
The service we received was impeccable, and not just on media night. It was just as solid when we returned for a repeat visit. Our waiter checked in on us frequently and had a great sense of humor. 

Modern vibes

Lorin calls this look "resort chic"

Frankie's Notes: 
Restaurant week is like Christmas in January/July for Charlotteans; You can get tipsy on Natty Light, or you can get tipsy on a 1K bottle of sake--this is America, guys, and the choice is yours; That is, if you believe that the American Dream still exists; Not trying to get heavy, just questioning the possibility of social mobility in 2017 and the disappearing middle class; On a lighter note, Jason has a physical inability to not order pork belly when he sees it on a menu; Hamiltoe requested to take the above sheep home, and was brutally rebuffed; I casually questioned whether the chocolate lava cake was made in house prior to ordering it, and while I was in the bathroom Jason and Lorin told on me to the waiter and said that I vocalized my doubt re: the origin of the cake and shamed me; I don't know why I go out with them at all; Just kidding, they are my favorites!

Rating: 4 out of 5

Disclaimer: One of the meals above 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.

 

Yafo Kitchen

Background:
Yafo Kitchen is brought to you by Frank Scibelli, the same restaurateur who pioneered other Charlotte staple restaurants like Mama Ricotta’s, Midwood Smokehouse, Cantina 1511, Paco’s Tacos and Tequila, and Bad Daddy’s, which he recently sold for beaucoups and beaucoups of money (shout out to Tyler’s uncle on S-Town). So, Scallionpancake clearly loves Scibelli and all that he brings to the proverbial and literal table for our burgeoning Charlotte food scene. But with Yafo Kitchen, he has clearly outdone himself. Yafo is billed as Mediterranean and Middle-Eastern, and Jason and I definitely took note of the Israeli flare, from both the food offerings (the chef is Israeli) and decor (check out the giant pic of halvah on the wall next time you go). 

Rice and bulgur wheat 

Basically, Yafo Kitchen is the Chipotle of Mediterranean food, and that is just a straight-up genius concept. You feel healthy AF eating here, even though the serving is enough for two hungry men, and the laffah bread probably has enough calories to sustain you for a week. But the fresh vegetables! The hummus! It’s the kind of healthy meal you would make yourself at home if you weren’t so much of a lazy bum.

Everything your heart desires 

Eat This:
It seems obvious that the only way to go here is the create your own bowl, right? Right. You can create the base of your bowl with hummus, babaganoush, tzatziki, salad, rice, or the seasonal grain offering--or you can combine any of those ingredients for a 50/50 bowl. You could even throw your ingredients into a laffah wrap, or you could just eat your laffah on the side, which is our preference.

Where the laffah gets made

What is laffah? So glad you asked. Laffah is similar to pita bread, but it is more dense and more delicious, basically. It’s also called taboon bread or Iraqi pita. You can watch the employees making the bread fresh while you wait--it is served hot and you will wonder why you have never heard of this magical bread before.

Magical sauces! They have granch (Greek yogurt ranch) and schug (cilantro jalapeno sauce). Get both of these and use them liberally.

The Sides! The greek yogurt mac and cheese with toasted bread crumbs is a definite winner.

Check out that mac and cheese! Photo courtesy of Charlotte Magazine

You can also order a number of other items like sandwiches or a whole chicken with all of the mezze (side) dishes. 

Dessert:
We can vouch for the chocolate chip cookies, which they also make in house. This place is the real deal, right?!

Drink:
Yafo has a fun drink counter, similar to Chopt’s offerings. You can get cucumber mint limeade, hibiscus tea, lemondae, organic unsweetened black tea, or regular sweet tea. They also have local beers!

Atmosphere:
Yafo is fast casual, so the decor is nothing fancy, but the layout is easy to navigate, and the tables are kept bussed and clean so the constant influx of customers can get in and get out with a belly (Scibelli) full of laffah. There are TVs if you would like to watch the game while you eat.

South Park Hospitality:
The folks behind the counter are a marvel of speed and efficiency. The line moves shockingly fast, considering how many add-ons and customizations can be used on each order (and many people are often ordering for a whole family). Yafo is a well-oiled machine, and we like that.

The only complaint is that it’s located in South Park, which is kind of off the beaten path for a lot of folks, and the traffic around that area can be a beast--not to mention the parking in the Morrison shopping center, which is a nightmare. This is going to get worse with the recent opening of Sabor right across the parking lot. We need more locations, Mr. Scibelli! If possible, one location should be in our kitchen. Thanks.

Frankie’s Notes:
Frankie and Frank Scibelli are going to open a fresh new restaurant concept this fall: Pugs ‘N Pops; Jason does not like halvah, blintzes, or cream cheese: is he really Jewish at all?; If S-Town Alabama had a Yafo Kitchen, would they still be S-Town?; What’s the deal with cousin Rita?; Did Tyler ever find the hidden treasure?; What can we do now with our lives now that S-Town is over?! Send all comments and suggestions our way.

Rating:
4 out of 5