Jason Ackerman 12/19/17 Jason Ackerman 12/19/17

Terrace Cafe

Background:
Stewart Penick opened the first Terrace Cafe in South Park years ago with his nephew, Jacob, who at the time was a recent graduate of Johnson and Wales. After the success of their first location, they opened another in Ballantyne, and they now have a location in Greenville, South Carolina, with plans for another in Ft. Mill in the spring/summer of 2018. A couple of months ago, Penick and his team invited the Charlotte Food Bloggers out to check out their Ballantyne location and some new menu items. You no doubt have heard of Terrace's legendary fried chicken and red velvet waffle, but read on to check out some dishes sure to become your new favorites!

The famous red velvet waffle/image courtesy of Terrace Cafe

Eat This:

**Sriracha Deviled Eggs**

*Smoked bacon & baby arugula*

**Wild Mushroom & Cheese Crostini**

*Garlic crostini, three cheese spread, & wild mushrooms*

**Oyster Spinach Salad**

*Flash-fried NC oysters, fresh spinach, caramelized onions, & warm bacon vinaigrette*

**Cranberry Apple Pork Tenderloin**

*Roasted and then sliced pork, sage-scented apples, dried cranberries, cranberry-peach marmalade, potato pancakes, & vegetable medley*

Dessert:
Terrace's dessert menu is absolutely amazing, and includes gems like a coconut cream bread pudding and a mini chocolate waffle stack! I want to go back and try them all, but that night we tried the...

**Peanut Butter Brownie Cheesecake**

*Rich peanut butter and brownie chunk cheesecake layered over a chocolate brownie crust, topped with chocolate ganache and peanut butter cup pieces*

Drink:
All Terrace locations offer a full bar with plenty of options for cocktails, wines, and beers, including many local favorites.

Atmosphere:
We have been to the Terrace in South Park and now Ballantyne, and both locations were cozy and spacious booths (my favorite) are abundant.

Ballantyne Terrace Cafe//image courtesy of Open Table — Ballantyne Terrace Cafe//image courtesy of *Open Table*

Southern Hospitality:
Everyone we have dealt with on this visit and previous visits have been lovely and provided top-notch customer service.

Frankie's Notes:
If you don't like chicken and waffles down here, they make you move back up above the Mason-Dixon line; We love potato pancakes no matter the season; A spacious booth makes it easier for Jason to lie down and take a nap after a meal; Frankie loves coconut cream bread pudding, but he's only had it in his dreams.

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.

Jason Ackerman 12/13/17 Jason Ackerman 12/13/17

Geranium

Background:
Scallionpancake has been extremely fortunate to go to five of the top restaurants in the world this year. Geranium makes the list at number #19 under the creative talents of Head Chef Rasmus Kofoed. Kofoed opened up Geranium in 2007 after working at a fancy hotel in Copenhagen, and it quickly climbed the ranks of all of the "best" lists; it's the only restaurant in Copenhagen to have three Michelin stars (yes—it's hard to believe, but Noma only had two before it closed for renovations!). Fun fact about Kofoed, according to the Top 50 list, "Kofoed is the only chef to have ever won bronze, silver and gold at the prestigious Bocuse d’Or cooking competition in France." Impressive!

Eat This:
You only have one choice here, and that's the Universe tasting menu. This is a three hour experience, so buckle up ladies and gentlemen, and get ready for the ride.

**Danish Lobster covered with milk, carrot juice, and sea buckthorn oil**

And we're off! The signature first dish is lobster. This was almost like a gelatin, with the buttery lobster contrasting with the cool, earthy carrot. We also loved the presentation with multiple dishes on top of each other.

**Jerusalem Artichoke Leaves, Hazelnut Oil, and Rye Vinegar**

Dip the artichoke leaves in the hazelnut oil and rye vinegar mayonnaise.

**Razor Clams with Minerals & Sour Cream**

The signature dish of Geranium. The rumor is this took Rasmus over six years to perfect. In his book, *One Day at Geranium Restaurant* (which we absolutely purchased), Rasmus calls this the, "perfect abstract illusion of a razor clam shell." The shell is edible and painted with algae and charcoal to make it look like an actual razor clam shell. In the middle is a creamy razor clam tartar made with sour cream.

**Tomato Water, Ham Fat, & Aromatic Herbs**

We love eating flowers with our tomato soup. We also love ham, and we *especially* love fat. Mix them all together and you've got a Scallionpancake trifecta. The sourness of the tomatoes and the warm, saltiness of the ham mixed great with the aromatic herbs.

**"Dill Stones" Mackerel, Horseradish, & Frozen Juice from Cucumber & Dill**

This was one of our favorites. The mackerel dill stones were plated on real sea stones, to blend in as if taken directly from the sea. Of course we love dips, and why not dip your mackerel dill stones in a frozen juice of cucumber & dill with a spicy horseradish cream?

**Salted Hake, Parsley Stems, & Finnish Caviar in Buttermilk**

Our favorite dish of the day. Cold flattened and salted hake covered in a warm buttermilk filled with Finnish caviar. Is there anything better in the world than warm caviar on a great fish? I don't think so.

**Crispy Grains, Bread with Old Grains, & Gluten Free Bread with Seeds**

We always love the bread course. This bread was okay, but nothing we really need to talk about.

**Scallop in Juniper Aroma, Filippa Reduction, and Browned Butter**

Scallops are hard to get rght. It's easy to overcook them, and then they taste like a chewy bar of soap. Also, a scallop should be on the larger size --if they are too small, you can't get the proper texture throughout the meat. Geranium's scallops were amazing. They were presented first in a bed of sea grass, as if they magically appeared from the sea for our pleasure. The scallops were then plated in a bowl in front of us, and then the waitress poured the Filippa reduction on top. The scallops had a great rich taste, and you could cut them with a butter knife.

**Lemon Sole, Onion Herbs, "Vesterhavsost," and Pickled Pine**

Let's take a journey to a Danish village, where we walk along the sea and pick flowers. We stumble upon a local fisherman who, as we walk past, catches a sole on his wooden fishing pole. He cleans the fish in front of us and serves it to us lightly cooked over an open fire mixed with the flowers we had picked up along the way. You get it?

**Tartlet with Fjord Shrimp, Sol, & Pickled Elderflower**

Are you sensing a pattern here? Almost every dish had some sort of flower on it. The Danes love flowers on their food --it provides a pop of color and flavor to the dishes. Plus everyone knows the saying, "When you eat shrimp, you should stop and smell the roses."

**Cabbage Sprouts, Chicken, & Hay Beer**

A big theme in all the restaurants we ate at in Copenhagen was the lack of meat. This was the only non-seafood meat on the menu, and it was not the focal point of the dish. The Danes love thier greens and seafood! What we liked about this were the sprouts, which added a nice little crunch to the chicken.

**A Bite of Beetroot, Blackcurrant, Yogurt, & Tagetes**

Like a kiss at the end of the rainbow, more precious than a heart of gold. You know what I mean.

**Ice Cream from Beeswax & Pollen with Intense Rhubarb**

The winner of winners when it comes to dessert. This ice cream tasted as if a million bees flew to you, spelled out your name in the air, and then presented you with their finest beeswax in the form of ice cream. It was so creamy and had the subtle flavors of beeswax and honey.

**Sweets:**

**Carrot Tree, Cake with Pumpkin Seed Oil, Caramel with Cloudberry and Chantrelle, Chocolate with Oaks and Sea Buckthorn, Marshmallow with Rose Hip, & Green Egg with Pine**
Yvonne calls this the fireworks grand finale, where they bring out an onslaught of desserts all at once and then you get to go to town like it's your birthday (and we're going to party like it's your birthday). We were instructed to eat them in any order, except the green egg had to be eaten last, because it had a strong flavor. Our favorites were the marshmallows with rose hips and the cake with pumpkin seed oil.

Drink:
Geranium makes all of their drinks right in front of you. They are known for their gin and tonic, but we didn't try that (we were still in our non-drinking during lunch phase--lame). We ordered tea during the savory dishes, and coffee with dessert. For the tea, they roll out a cart with roots and herbs growing from pots. The waitress then asks what types of herbs you like, and then proceeds to pick them from the pots and make your tea. The coffee is presented in a similar way, with the waitress boiling the water and pressing the coffee right in front of you.

Atmosphere:
The atmosphere at Geranium can best be described as friendly, yet sterile. Everything about the restaurant was clean and perfect, almost too perfect You didn't feel like you could make sarcastic jokes with the wait staff--but you know we tried to anyway. The restaurant is located on the top floor of the national soccer stadium, which provides great views of all of Copenhagen. You can even see Sweden from across the water on a clear day. The whole staff was very international, our waitresses were from Australia and Martinique, and the chef who took us of a tour of the restaurant, was from Sweden. It felt very cosmopolitan, and you could tell that there was a lot of room for collaboration and creativity in the kitchen.

The kitchen overlooks the stadium-- pretty cool on match day!

Danish Hospitality:
The service here was just as exceptional as you would expect at a fancy-shmancy place like this. What was unique, was that after the savory dishes, one of the chefs gave every guest a tour of the entire restaurant, from the test kitchen to the fermenting room. We even got to see Head Chef Kofoed, who touched me on the shoulder. I havent washed my shoulder since.

Frankie's Notes:
Frankie also has not washed since we were in Copenhagen; It's nice to have the option to play a soccer game and then go have a three Michelin star meal, all in one block; If Frankie could have tea with anyone in history, he would pick Lassie, and then punch him in the face after; We like to be able to banter with our waiters and make them feel uncomfortable; We have started putting flowers on all of our canned tuna now that we are back in the U.S.

Rating:

5 out of 5 with 2 Michigan Pugs

Jason Ackerman 12/8/17 Jason Ackerman 12/8/17

Franklin BBQ

Background:
Aaron Franlin opened Franklin BBQ in 2009 in Austin, Texas as a food truck on the side of interstate 35. After a favorable review about a month into opening, Franklin quickly started selling out on a daily basis. It became so popular that people started camping out to be the first to taste the famous brisket--now widely considered the best in the US. Late in 2010, they opened up their brick and mortar location on E 11th Street, where they remain today.

Franklin's popularity is legendary: they have sold out every day since they opened over seven years ago. Even the lines at Franklin are famous; we waited about three hours on a Saturday, which is pretty typical. We were so lucky to get to go to Franklin, as they were closed due to a fire for three months, but they just reopened about a week before our trip to Austin. The BBQ stars aligned for us!

Eat this:
Franklin has a simple menu of five meats, three sides, and pies. For the meats, they have brisket, pork ribs, pulled pork, turkey, and sausage. For the sides, they offer potato salad, slaw, and beans. You can order the meats in 1/4 pound increments and sides in single, pint, or quart sizes. This was our first time, so we got a sampler of everything. We ordered way too much food for two people, but that's how we live our lives. The two outstanding items are the brisket and sausage. Pro tip--make sure you get the brisket fatty. The other meats are good, but we ultimately felt we could have skipped them and loaded up on brisket and sausage. The sides are good, particularly the potato salad, but Franklin(ly), you could just skip them to focus on the meat--you wouldn't be missing out.

The brisket was legitimately the best brisket we've ever had. In central Texas they believe that BBQ, if done right, doesn't need sauce as the proper cooking will make it naturally moist, and Franklin lives up to this promise. The saltiness of the rub combined with the juicy, fatty, melt-in-your-mouth brisket hits you like a cowboy wrangling a steer. You'll need to lie down after, but it's totally worth it

Dessert:
Franklin offers bourbon banana, pecan, lemon chess, and key lime pie. We didn't order any, because, well, look at all of that meat for two people. Looking at some shots, though, I really wish we had gotten a bourbon banana to go!

Drink:
Franklin offers high end soft drinks, sweet tea, and a wide selection of local Texas beers.

Atmosphere:
The place is basically a hole in the wall and is decorated to make you feel like you are in the back country of central Texas. Of the three hours we were there, we spent most of the time waiting in line outside. The staff make the wait as pleasant as possible, coming out and letting you know approximately how long the wait will be and what meats will be left when you get up to the front of the line. They even offer complimentary lawn chairs, and bring out the occasional meat snack to hold you over until you reach the front of the line. When you reach the front of the line after all that time, your excitement cannot be contained. Here, you will meet your new best friend, the meat man. Enjoy your one minute with him. It's a special moment.

Texas Hospitality:
Everyone at Franklin makes you feel like you are part of their extended family. From the lady who tells you what meats will be available when you get to the front, to the meat man, to the lady checking you out and the counter, to the random fat guy who says hi to you a lot and seems to be a big deal, everyone is there to make your experience special.

Frankie's Notes:
All of Frankie's exes live in Texas; Was Franklin named after Frankie?; We made a new friend in the Franklin line--shout out to Erik!; Brisket is the new black; Want to hear a sad story? We took our leftover meat back to our hotel, but ending up throwing it out later that night as we did not have fridge; Never underestimate the power of a good sausage

Rating:
5 out of 5

Jason Ackerman 11/29/17 Jason Ackerman 11/29/17

Burtons Grill & Bar

Background:
Burtons Bar & Grill in Park Road Shopping Center is part of a chain of restaurants that has been open since 2005 and has locations in seven states. Our Charlotte location is the only one in North Carolina, and we are so lucky to have them! Burtons has an extensive menu with lots of small plate options and larger entrees. Burtons is unique in that they maintain a high level of diligence when it comes to preparing menu items for patrons with food allergies. If you have a food allergy, a manager will drop off your order, ensuring that there is no cross-contamination from the time you place your order until the point it is delivered to your table.

We recently had the pleasure of visiting Burtons with our blog friend Jessica @TheSweetSeoul--check her out on Instagram! On our visit, Burtons was rolling out a new fall cocktail menu, and we were able to sample plenty of drinks and a huge variety of menu items. Jason and I also visited solo a couple of weeks prior, so these photos are a combination of both visits.

Eat This:

**Buffalo Chicken Dip**

*grilled chicken, blue cheese, cheddar, corn tortilla chips*

**General Tso's Cauliflower**

*Thai chili sauce, ginger aioli*

**Point Judith Calamari**

*cherry peppers, tartar sauce*

**Stuffed Grilled Zucchini**

*herbed cheese, zesty tomato sauce, Parmesan*

**Roasted Beet Salad**

*goat cheese, grilled sweet onions, candied walnuts, mustard vinaigrette*

**Superfood Salad**

*quinoa, baby spinach, dried cranberries, feta, grape tomatoes, avocado, julienne vegetables, grilled lemon, lemon vinaigrette*

**Short Ribs**

*aged certified Angus beef, mashed potatoes, broccoli, red wine jus, horseradish cream*

**Salmon Romesco**

*bronzed gulf of Maine salmon, romesco (red pepper) sauce, herbed jasmine rice, julienne vegetables, citrus fennel slaw*

**Crab Cakes**

*super lump blue crab, vegetable slaw, fresh cut french fries, mustard sauce*

**Lobster Shrimp Pasta**

*fresh tomatoes, snap peas, Parmesan, fettuccine, tomato cream sauce*

**Wild Mushroom Risotto**

*snap peas, goat cheese, lemon zest*

IMG_5786+(1).jpg — **Stuffed Avocado**

*crab, quinoa*

**Short Rib Grilled Cheese**

*braised certified Angus beef short rib, pickled onions, maple sriracha, Vermont cheddar, griddled ciabatta, red wine jus, fresh cut french fries*

**Maxx Burger**

*hand packed certified Angus beef, american cheese, shredded lettuce, tomato, house made pickles, Burtons special sauce, crispy onion strings, griddled bun, fresh cut french fries*

Dessert:

**Trio of Puddings**

*Butterscotch, mascarpone with berries, chocolate*

Drink:
I only tried one drink from the new fall cocktail menu, because it was so good I couldn’t dream of ordering something different. Two of these babies went down way too easily!

**Blood Moon Rising**

*Milagros Silver, Salerno, blood orange puree, blood orange shrub, spiced salt rim, smokey blood orange crisp*

Atmosphere:
Burtons has a surprisingly funky vibe for its location. It has tall ceilings and cool artwork--my favorite was a gallery wall that consisted of a motley mixture of art and photographs--my favorite was the portrait of South Carolina native Aziz Ansari.

Not the gallery wall I mentioned--forgot to take a picture of that one--but I like these guys, too/photo courtesy of Charlotte Business Journal

Park Road Shopping Center Hospitality:
Burtons employees go above and beyond to make sure each customer is satisfied. On both of our times at Burtons, our server and a manager stopped by to make sure that everything was up to our standards, and frequently checked in to see if we needed anything. Burtons ensures every customer is well taken care of, which makes for a lovely dining experience.

Amazing vintage shot of Park Road Shopping Center/image courtesy of Style Blueprint

Frankie’s Notes:
Burtons is a great place to really settle into your corn fear without shame; When bloggers get together, you can forget eating your food while it's hot; When you chug your first drink, you need to sip you next one, lest you embarrass yourself in front of your new blog friends; I would like a gallery wall filled exclusively with Aziz Ansari photos; Old school Park Road Shopping Center makes me want to have a malt while I wear a boy's letter jacket.

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.

Jason Ackerman 11/21/17 Jason Ackerman 11/21/17

Ollie's Bites: A Pizza my Heart in Charlotte

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!

Benny Pennello's

Photo courtesy of Twitter — Photo courtesy of *Twitter*

If you're in the NoDa neighborhood and craving a late-night slice, Benny Pennello’s is going to be your savior. The slices are beyond huge – it takes two plates just to hold one. The topping options here are not extensive and not customizable, but if you are looking for a simple pepperoni or veggie slice with a beer, Benny’s has you covered. They are open until 3 a.m. on weekends, and they serve local beers (in cans), as well as local favorite King of Pops popsicles in the freezer case.

Photo courtesy of Thrillist — Photo courtesy of *Thrillist*

Alino Pizzeria

Although this gem is located about 25 miles away from Downtown Charlotte, it’s well worth the drive. This Mooresville pizzeria imports buffalo mozzarella, “00” flour, and San Marzano tomatoes weekly, and they bake up their pizzas in wood-fired ovens that are custom-made in Naples, Italy. Top off your authentic Italian experience with gelato or a cannoli, both of which are made in-house. The counter service is quick, the employees super friendly, and you can always catch a soccer game on one of their many TVs. Don’t miss the caprese salad –
getting to taste that fresh mozzarella in all its glory is simply divine.

Inizio Pizza

Inizio Pizza has locations in Ballantyne and Dilworth, and they pride themselves on recreating classic Neapolitan-style pizza, which is baked in a wood-fired oven for 90 seconds. This quick cooking time, as well as the imported Italian “00” flour, results in the chewiest and most delicious crust ever. Make sure you order the crowd favorite: Pistacchio Pizza with rosemary, pistachio pesto, and buffalo mozzarella. My personal favorite is the Maria with a variety of mushrooms and truffle crema. Make sure to save room for cannoli or gelato; both are house-made and well worth the splurge.

Pure Pizza

Pure Pizza has locations in Plaza Midwood and in the Seventh Street Public Market in Uptown. Pure has so many creative menu options, particularly their crusts – you can get original, gluten-free, or sprouted ancient grain, which is made with quinoa, amaranth, and buckwheat. Their toppings are no less innovative – try the chorizo pizza, topped with shaved radishes, cilantro, and lime juice, or the smoked salmon with capers, dill créme fråiche, and red onions. Their salad offerings also go far beyond the usual pizza joint house salad and venture into kale and goat cheese territory.

Photo courtesy of Charlotte Agenda — Photo courtesy of *Charlotte Agenda*

Hawthorne's Pizza

Photo courtesy of Groupon — Photo courtesy of *Groupon*

For a classic New York-style slice, you can’t go wrong at Hawthorne’s. Their ultimate spinach pizza topped with mozzarella and Gorgonzola is my favorite, and they are well known for their buffalo wing pizza. This pie is not only delicious, but it is called “The Inducer” as it has been known to put many expectant mothers who are past their due dates into labor! Another great option, pregnant or not, is their thick and chewy Sicilian-style pizza. Round out your meal with the garlic knots and a Hawthorne’s salad, made with pepperoncini and tossed in a bleu cheese balsamic dressing.

Image courtesy of Scoop Charlotte — Image courtesy of *Scoop Charlotte*

Jason Ackerman 11/15/17 Jason Ackerman 11/15/17

NOMA Under the Bridge

Background:
The original Noma is one of the best restaurants in the world. The legendary Copenhagen staple has been under renovations for about a year. During this time, the NOMA team has opened up pop-up restaurants all over the world--most notably in Sydney and Mexico--while everyone eagerly anticipated the re-opening of the main restaurant. This was slated to happen in the summer of 2017, but did not due to building delays. Therefore, the team decided to open up a pop-up restaurant under a bridge in Copenhagen in the meantime and bam: NOMA Under the Bridge (UTB) was born.

The pop-up was only supposed to last a few months, but because of the continued construction delays on the main restaurant, it ended up having an extended stay from June until the middle of November. This was great for us, as we visited Copenhagen in late September and were able to snatch up two coveted tickets for our first night in the city.

Eat This:
UTB is a five course tasting menu. The main dishes seem to have stayed pretty consistent throughout the entire time, with the chefs who had rotated in and out from around the world adding their flare to the bookends of the meals—appetizers and desserts.

**Grilled Focaccia with Horseradish**

What was special at UTB was the unique mixture of flavors. What a great combination of flavors. The softness of the focaccia combined with the crunch of the crust and pop of the horseradish made this bread disappear faster than a $100 bill dropped on the streets of Times Square.

**Mussel Soup**

Underneath, that creamy soup was swimming with some delicious mussels--you just had to get in there and find them. A game of culinary hide and seek, if you will.

**Tacos with Deep Fried Shrimp**

Here you could see a clear inspiration from NOMA's trip to Mexico, as they combined the Mexican chiles with Nordic greenery and seafood. The shrimp were fried and meant to be eaten whole with the shell. Hot sauce and salsa were provided so you could season your tacos to your taste preference. We'd never eaten shrimp prepared this way, and the spicy, crunchy taste was out of this world. That texture combined with the coolness of the cabbage wraps and greenery made for one of the best dishes Scallionpancake has had all year—we can’t stop thinking about this one!

Wowzers bagowers. If you had three glasses of wine and closed your eyes, you would think this cod was a piece of steak--it was so meaty and well seasoned with the capers and sauce. The cauliflower was covered in squid ink which gave a nice acidity. There were also small potatoes served with a red tomato sauce (un-pictured) that paired nicely with the cod as well. This part of the meal really felt like we were eating at a Danish home, only the meal was prepared by the best chefs in the world, obvi.

Dessert:

almond cake

with cacoa nibs and lime zest

The main dessert of the night was concord grapes with a milk cheese: simple and refreshing. However, the real star of the show was the final bite—an almond cake covered in a lime zest. Like the horseradish and focaccia before it, I had never once thought to combine lime and almond flavor together. What a revelation! The sweetness of the almond with the acid zest of the lime mixed in your mouth like a mermaid and merman swimming to Frank Sinatra & Dean Martin’s "That’s Amore." There was simply not a more beautiful sight to behold in the culinary world, in this food blogger’s humble opinion.

Drink:
UTB teamed up with wine importers Rosforth & Rosforth to curate a wine pairing for the menu. They also had a juice pairing for us gout stricken humans who couldn’t partake in the alcohol. In addition to the pairings, they served coffee or tea with dessert at the end.

Atmosphere:
The atmosphere here was truly one of the most magical dining experiences we have ever experienced. There is only one long table which sits about 75 people, so you feel like you're in Hamlet's banquet hall sharing plates and stories with your new friends from around the world. There were a few plates which were done individually—the soup and the dessert, but the rest were family style, and you shared with your new, six-person family. At first we were nervous because Donald Trump is President and we don't like to speak too much when we are out of the country, but it actually was quite nice to be forced to talk with people around you and bond over the food. Food really does bring everyone together, and we made friends and had conversations with people from all over the world, which we would have never done at a typical restaurant.

Gnome Hospitality:
When you purchase your "tickets" beforehand, you have to prepay for the entire meal ($175/person), which included wine or juice pairings. This was really refreshing because you didn't have to worry about up-charges, or tips, or anything--you could have literally left your wallet at home. We were there to eat and be happy. We might have been under a bridge, but the hospitality was top rate. This was NOMA, after all. The waiters and waitresses were knowledgable and friendly, and were able to accommodate special requests very well (like my juice pairing). They made you feel at home under the bridge. Hygge at its finest.

Frankie's Notes:
It's not good to have your best meal of the trip on your first night, #letdownnation; New friends are fun, especially those who eat less than you and let you have their leftovers; The mayor of Freetown Christiania is a pug; If a mermaids don't exist, then how are babies born?; The reason why Frankie can't go on trips with his mom is because he wouldn't be able to keep up with her 13 miles a day of walking.

Rating:
5 out of 5 plus two Michigan Pugs

Jason Ackerman 11/8/17 Jason Ackerman 11/8/17

Luca Modern Italian Kitchen

Background:
Luca has a long history in the Charlotte area. Owners and husband and wife team Chef Luca and Jessica Annunziata first opened their restaurant Passion8 in Fort Mill in 2006. In 2014, they made a move to the row of fabulous restaurants along Elizabeth Avenue. Most recently, the team re-branded their menu and name to Luca in the spring of 2017. What stayed the same? Their city-famous calamari which is fried to perfection and topped with a jalapeno honey and citrus butter. What changed? The new menu focuses on Chef Luca’s Italian heritage and combines and variety of old school Italian favorites and modern takes on classic dishes. All of the pasta at Luca is made in-house, and is always perfectly al dente. On Wednesdays, you can enjoy bottomless pasta at Luca for only $30! This deal also includes an appetizer and dessert--it's a value that seriously can't be beat!

Although we had been to Luca several times (both as Passion8 and under the Luca name), we had our best experience yet on our most recent visit. We were invited to dine at Luca with our lovely blog friend Stephanie from @lifebychipsahoyt--check her out on Instagram! Jessica, Chef Luca, and Stephanie were fabulous hosts for the evening, and we had a lovely time. Check out everything we sampled below.

Exterior of Luca/photo courtesy of Charlotte Magazine — Exterior of Luca/photo courtesy of *Charlotte Magazine*

Eat This:
Seriously, everything at Luca will knock your socks right off, but we always start with the calamari, and it has my heart as my favorite dish on the menu. The jalapeno butter is the perfect complement to the crispy, chewy calamari.

**Calamari Famosi**

*"Infamous" calamari tossed in a jalapeno, honey and citrus butter*

**Caprese Moderna**

*Crispy stuffed heirloom tomato, Stracciatella mozzarella, oregano, EVOO, crispy prosciutto, basil, salsa verde*

**Arancini Alla Siciliano**

*Fried risotto balls filled with short ribs, sweet peas, sun-dried tomato, four cheese fondue*

**Peperoni Imbottiti**

*Stuffed pepper sweet Italian sausage, fried crusty bread, anchovies, orange zest, olives*

**Fagioli all'Ucelletto con Crostini**

*Cannelloni and Barlotti bean salad with heirloom tomato, garlic and oil, fresh basil and ricotta*

**Maltagliati Pasta Con Coniglio**

*Pasta with Rabbit Ragu and Fresh Goat Cheese*

**Fettuccine con Prosciutto Cotto, Funghi, Piselli e Gorgonzola**

*Fettucine Pasta, Ham, Mixed Mushrooms, Sweet Peas, Gorgonzola*

Dessert:
On our latest visit, we tried the mascarpone and peanut butter gelato, but they also have cannolis, affogatos, and house made limoncello, if you are feeling saucy.

Drink:
We love everything about Luca’s cocktail list and extensive wine menu. The Bosco Bubbles (pictured below right) is my current fave cocktail.

Bosco Bubbles
Barolo red wine and raisin berry compote with prosecco

Atmosphere:
Luca has one of my favorite qualities in restaurant ambiance--darkness. Why do I like dining in the dark? I just feel like I can enjoy my food more thoroughly if my dining companions can’t see how thoroughly I’m enjoying it--to quote Damien from Mean Girls: “Don't look at me.”

Luca: It's dark/photo courtesy of Occasion Genius — Luca: It's dark/photo courtesy of *Occasion Genius*

There are several sections to the dining room at Luca, which makes it feel quite cozy. Wherever you are seated, you feel like you are tucked into a private alcove. Che romantico!

Italiano Hospitality:
The servers are very knowledgeable and attentive, and they always make sure you know exactly what you are eating and that you have a drink in front of you while you do.

Co-owners Jessica & Chef Luca/photo courtesy of CLTure

Frankie’s Notes:
I would die for that fried squid that already died for me--that’s how good it is; Have you ever thrown pasta at a wall to see if it sticks? Unsure if that is a scientific test for al dente, but it sure is fun; Exciting new concept: I will open a restaurant that is so dark that people just bump into each other and spill their food everywhere; I want my pink shirt back.

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.

Jason Ackerman 11/1/17 Jason Ackerman 11/1/17

Essex

Background:
Essex is nestled into the ground level of the Omni Hotel at the intersection of Trade and Tryon. A welcome addition to the slowly growing restaurant scene, Essex was opened in August of 2016 by four restaurateurs, two of whom also co-own Enso Sushi Bar in the Epicentre. The menu is diverse, and the cuisine ranges from Indian to Mediterranean, and even includes some killer house-made lox. #jewfood.

Exterior of Essex/photo courtesy of Uptown Evolution

Uptown vibez/photo courtesy of Charlotte Agenda

Eat This:
Essex's signature item is their butter chicken, and we order it every time. Guess what the best part is, though? All of their bread is made in-house, like the delicious naan that comes with the butter chicken, the pita bread used in the shawarma, the tortilla chips with the huevos rancheros, and the bagel that comes with their lox platter. Scallionpancake loves bread more than Oprah does, hand to God. Homemade bread?!

**Butter Chicken**

***Chicken marinated in Indian spices, herb tomato sauce, micro cilantro, garlic naan***

The salad offerings are a favorite--we have heard great things about the Warm Brussels Sprout Caesar, but we always end up with the Kale & Apple salad.

**Kale & Apple Salad**

***Kale, radicchio, and spinach blend, granny smith apples, candied pecans, goat gouda, and apple cider vinaigrette***

**Shawarma Pita**

***House-made pocket pita, shawarma, harissa, tahini, grilled onion and tomato, Mediterranean mix***
**This is Jason's new favorite dish --and check out those crispy waffle fries!**

Essex also runs a mean brunch game. We liked everything we have tried, with the exception of the omelette pictured below, which was rather thin and dry.

**Huevos Rancheros**

***House-made corn and flour tortilla, tomatillo salsa, queso fresco, black beans, topped with a sunny side up egg, sour cream, and cilantro***

**Mediterranean Omelette**

***Parsley, cilantro, green onion, feta, and tomato confit/served with Essex home fries***

**Khachapuri**

***Cheese-filled naan with sunny side up egg***

**Nova Scotia Bagel**

***House-made fresh bagel, cream cheese, house smoked salmon, capers, onions, tomato//served with Essex home fries***

Dessert:
Okay, so last fall and winter Essex served a dessert called the Golden Apple, and I think of it to this day. It was an apple enrobed in caramel and then white chocolate sauce was poured over it tableside. TO. DIE. FOR. I am not sure why they haven’t brought it back for this season?! Come on, Essex! We also more recently ordered a pistachio chocolate mousse dome that was excellent.

Elusive, beautiful/photo courtesy of Trip Advisor

Drink:
Cocktails are on point at Essex--try the Queen Scarlett made with gin, green chartreuse, strawberry puree, lemon juice, agave, and muddled basil. They also offer several cocktails on tap, including a Moscow Mule.

Gimlet/photo courtesy of Charlotte Agenda

Atmosphere:
Essex is unique in that there are several different sections to the restaurant, and they all have different vibes. There is a sizable outdoor patio that overlooks all of the hustle of Uptown Charlotte, a sun patio, a dark cozy bar, and oversized cushiony booths--you can sit wherever fits your mood and the vibe of your party. Warning--you are very unlikely to catch a street parking spot on Tryon, but you can get your parking validated if you park in the garage off of Church street.

Uptown Hospitality:
The service at Essex has always been great, and we have visited multiple times. Also, the food comes out super quickly. My only complaint is that they only carry a sriracha-type hot sauce and no “Louisiana style” hot sauce, and this pains me to my very core.

Frankie’s Notes:
Willy Wonka had the golden ticket, but in the winter of 2016 I had the golden apple, and that was significantly more important to me; Who is Queen Scarlett? Did she die in the library with a wrench?; Trade and Tryon gets weird sometimes, and I love that; You can wave to the Halal truck man from the patio of Essex; Nothing breaks my heart as thoroughly as insufficient hot sauce options.

Rating: 4 out of 5

Jason Ackerman 10/24/17 Jason Ackerman 10/24/17

Your Pie

Background:
Your Pie was opened in 2008 by Drew French, after he visited his wife's family in a small town outside of Naples, where he fell in love with the simple and delicious art of wood-fired pizza. Today, Your Pie is a franchise with tons of locations across the Southeast and Midwest. Charlotte's very own Your Pie opened in July 2017 in Southend, and we were honored to be included on the invite for their media preview day. There are so many create-your-own pizza places in Charlotte now, but we really felt that Your Pie distinguished itself with its food and service.

Eat This:
Obviously, the name of the game is the create-your-own pizza, but if you aren't feeling particularly inspired, Your Pie has created some topping combinations for you. Ankor Patel, the owner of the Southend franchise, recommends the Southern Heat--a blend of buffalo sauce, chicken, red onions, mozzarella, and jalapenos. The pizzas can be made on white or wheat crust, or even a 50/50 blend of white and wheat if you want to go healthy, but you don't want your pizza to taste 100% like cardboard. All of the veggie toppings used at each franchise are locally sourced, and the freshness really comes through in each pie.

Not feeling pizza? How about a panini, or a salad in bread bowl? Salad in a bread bowl is a game changer for me--like, I want to be healthy and have vegetables and fiber and things, but you know: CARBS. Talk about the best of both worlds.

The bowl is BREAD/image courtesy of the YourPieClt Instagram page

The best thing we tried, though? Their cheesy bread sticks. These reminded me of eating Papa John's at middle school sleepovers, and I freaking loved it.

Dessert:
Part of what makes Your Pie stand out from the other pizza places like it, is their gelato and sorbet offerings. It seems as though most pizza places offer a shrink-wrapped cookie or brownie, and that's it. While Your Pie offers those trusty staples as well, their gelato steals the show. We tried the blood orange sorbet, which was perfect for a sweltering July day. I can't wait to get back and try some of their other flavors soon.

Drink:
In addition to soft drinks, Your Pie offers a large selection of wine and beer, and they always offer beers that are local to the franchise area.

Atmosphere:
There is ample seating, if you are not taking your pizza to go. A fun local touch? This beautiful green wall created by Torri from The Savage Way

Pizza, love, and hoppiness//image courtesy of the YourPieClt Instagram page

"Make Your Own" Hospitality:
Sometimes, the service at create-your-own places is lacking, and of course, there is always the completely legitimate concern that the employees are skimping on the topping options. This is not the case at Your Pie--you can rest assured they will load up your pizza with a smile.

Frankie's Notes:
Salad in a bread bowl solves the timeless conundrum of: I don't want to die of malnutrition, but I'm freaking starving; Southern Heat is also the name of Frankie's basketball team; Cheesy bread sticks plus John Hughes movies equals pure nostalgic joy; Shrink-wrapped desserts by the register are kind of sad, but it doesn't mean I won't eat them; There is nothing like the stress of watching an employee neglect to put enough cheese on your order.

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.

Jason Ackerman 10/17/17 Jason Ackerman 10/17/17

Tea Fusion Cafe

Let's get exotic with our desserts, shall we?

Background:
Tea Fusion Cafe opened in 2016 in the University area of Charlotte. It's a popular hang among college students and Charlotte millennials who need their bubble tea fix. Other menu options include shaved ice cream, bahn mi, and a blended mango and chili powder/mango smoothie called a mangonada. If driving to the University area seems like too much of a hike, let us assure you that Tea Fusion is well worth the drive. Put on your favorite podcast, and get ready for the best Asian field trip this side of Super G Mart.

Eat This:
We always go for the bahn mi, although savory offerings also include a variety of small bites, including popcorn chicken, calamari, fried tofu, and edamame. When it comes to bahn mi, you have a choice of ten filling options, ranging from a simple fried egg to unagi (eel). Picture below is the M8--Bulgogi, or Korean barbecue beef. All of the sandwiches also include the traditional mix of pickled vegetables, including carrots, cucumber, cilantro, and daikon radish.

Dessert:
Although there is a dessert case filled with various cakes and macarons, we can only recommend the shaved ice cream. It is not easy to find shaved cream ice outside of a major city, and you would be silly not to jump on this opportunity. The only other place to get this delicacy in Charlotte, that we are aware of, is the pop-up Snow Fluff Shavery. If you know of any others we are missing, let us know in the comment section!

Shaved ice cream is made by freezing large cylinders of ice cream, and then shaving those cylinders into ribbons of deliciousness using a magical unicorn machine. The result is a light and creamy texture somewhere between traditional ice cream and a snow cone. The flavor options at Tea Fusion Cafe are green tea, strawberry, taro, and coconut, and we always go green tea or taro. Once you chose your flavor, then you can load up your ice cream with all of the traditional Asian toppings: red bean, sweetened condensed milk, mochi, popping boba, and a wide variety of fruits.

Green tea shaved ice with mochi, red bean, condensed milk, and strawberries

Taro shaved ice with popping boba//Photo courtesy of Charlotte Agenda — Taro shaved ice with popping boba//Photo courtesy of *Charlotte Agenda*

Drink:
The drink selection is one of the best things going at Tea Fusion Cafe. Their most popular option is their mason jar tea refresher, which is a blend of sweetened tea with a wide variety of mix-in options ranging from chopped fresh fruit to chia seeds and jellies. They also have all of the traditional bubble tea options, which you can get as simple milk tea, or blended up as a smoothie. Popular flavor options include Thai tea, green tea, taro, and avocado.

Mangonada//Photo courtesy of Charlotte Agenda — Mangonada//Photo courtesy of *Charlotte Agenda*

Bubble teas with boba and jellies//Photo courtesy of Yelp — Bubble teas with boba and jellies//Photo courtesy of *Yelp*

Atmosphere:
Check out that Ikea light fixture, though! I feel like I see that thing in so many restaurants these days. Tea Fusion is filled with comfy seating options, and even a highly sought after couch where you could comfortably sip your bubble tea for hours. There are lots of college kids here socializing and working on laptops, and it's the kind of place where you feel comfortable enough to stay a while after your meal.

Ever-popular Ikea light//Photo courtesy of Yelp — Ever-popular Ikea light//Photo courtesy of *Yelp*

Bubble Bubble Bubble Tea Hospitality:
Although Tea Fusion is a counter service cafe, the employees go out of their way to make you feel welcomed. They are very patient with customers taking a long time to navigate their menu, and they are quick to offer suggestions if you are unsure of what you're craving. The service is also super quick, and don't be discouraged if there is a long line—they keep it moving at a fast pace.

Frankie's Notes:
Cool Asian college kids will never let you get that prime couch spot; Why doesn't Super G Mart have shaved ice?; What kind of weird science makes popping boba pop?; I bet Ikea gave out those light fixtures as a free gift with purchase; If you are driving all the way to University, you should definitely make a quick stop at Ninety's Ice Cream, too.

Rating: 3 out of 5

Jason Ackerman 10/11/17 Jason Ackerman 10/11/17

Aliño Pizzeria

Background:
If you read our post on Barcelona Burger Bar, then you already know we are huge fans of Michal Bay's work (not to be confused with Transformers director Michael Bay--we are decidedly not fans of his work). After our awesome experience on the right side of the converted Mooresville mill (AKA the burger side) we were invited to head back on a recent night to check out the left side (AKA the pizza side). Aliño Pizzeria has been serving up authentic Neopolitan-stye pizza since February 2015, and the people are loving it. There are regularly lines out the door, although you won't wait long, as the staff has the process of getting you in and fed down to an art form.

How authentic is their pie? For starters, every week the restaurant gets shipments from Italy of San Marzano tomatoes, Buffalo Mozzarella, and "00" flour, a designation which means the flour is very finely ground. The pizzas are baked in custom wood-fire ovens for a mere 90 seconds. All of these steps are part of the process of making true Neopolitan pizza that has a signature soft and doughy crust with the perfect amount of chew. The ingredients used are of the highest quality, and it is evident that each pizza is made with a great amount of care.

Eat This:
We went with our friends Jess, Andrew, and Lorin, and splitting two pies turned out to be the perfect amount of food.

**Bellucci**

***Cremini mushrooms, caramelized Cipolline onion, fresh garlic, truffle oil (no sauce)***

**Sorrento**

***Pepperoni, San Marzano tomato sauce, fresh buffalo mozzarella, fresh basil, fresh garlic***

The pizzas were incredible. The crust is like nothing else I've ever had, and the toppings were all flavorful and oh so savory.

We also tried a caprese salad, and we were so glad we did. I have never tasted Buffalo mozzarella as fresh as this. The spicy greens and the late summer tomatoes drizzled with some high quality olive oil--ugh. I was just in heaven eating this salad. Which is really saying something when the pizza was so delicious. The caprese was the perfect accompaniment to our meal.

**Caprese Salad**

***Fresh, ripe tomatoes, buffalo mozzarella, fresh basil, extra virgin olive oil***

One of my favorite parts about Aliño was their sauce and condiment bar. As a gal who likes a lot of red sauce for dipping, this allowed me to get as many servings as I wanted without feeling embarrassed. Hooray!

Dessert:
As we mentioned on the Barcelona post, all of the gelato and the cannoli are made in house. There is also a wide variety of cakes from a local bakery, so no matter what you are craving at the end of your meal, Aliño has you covered.

**cannoli**

**Chocolate chip & pistachio**

Drink:
Like its sister restaurant Barcelona Burger, Alino has a large assortment of wine and beer, and the ever-popular freestyle Coke machine.

Atmosphere:
Whether you want to sit outside in Alino's covered patio area, or inside in the spacious dining area, you will be comfy and cozy.

Napoletano Hospitality:
Everyone at Alino is so friendly, and everyone always seems to be in a good mood. The folks at the counter who take the order are knowledgeable and efficient and the food runners are fast--seriously, the last time we were here our pizzas beat us to the table because we took so much time playing with the Freestyle Coke machine.

Frankie's Notes:
If they can make mozzarella from buffalo milk, imagine what they could make from pug milk; We covered Alino and Barcelona on episode one of the podcast, and you should definitely give it a listen here; Jason plus a Freestyle Coke machine = unbridled joy; If there is a condiment, sauce, or salsa bar, you can rest assured that I will come back with seven to nine varieties just for me; Don't touch my sauce.

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.

Jason Ackerman 10/5/17 Jason Ackerman 10/5/17

Restaurant Tim Raue

A block of the Berlin Wall is part of the decor

Background:

Tim Raue is broadly considered to be the best chef in Germany. He had a hard upbringing ; he was abused by his dad, and raised by his mom and grandmother who had little money. Raue joined a gang when he was young, he describes himself as angry and violent. After being unsuccessful at school, he was given three career paths at a vocational school --a gardener, painter, or chef. He chose chef, and it is lucky for us and the culinary world that he did. Raue was talented at school, but couldn't get hired because he was from the wrong part of town. He was given at chance at Chalet Suisse, where he honed his craft and learned the basics. He eventually wound up at Schloss Glienicke under the tutelage of Johannes Klapdohr. He first became a head Chef in 1998 at Kaiserstuben. In 2005, he was named "Rising Star of the Year,” while head chef at Swissotel, where he earned his first Michelin Star. He was also named Gault Millau Chef of the Year, the highest award for a chef in Germany.

Raue opened up his first restaurant in 2008 called Ma Tim Raue, which was heavily influenced by his previous trip to Asian a few years prior. He loves the ying and yang that Asian flavors bring to dishes. He opened up Restaurant Tim Raue in 2010, quickly earning two Michelin Stars and at one time the restaurant was as high as #36 in the world rankings. The restaurant is currently ranked #48 in the world.

Eat This:

We went to Tim Raue for lunch. We appreciated that you could order a tasting menu or a la carte, and you could mix and match these options for the table. Yvonne did a four course tasting, and I did the Signature six course tasting menu.

**Picked Ginger, cucumber and garlic, and red pepper marshmallows**

**Spicy Cashews**

**Dance for your spicy cashews**

When you arrive, they immediately start putting little dishes in front of you—eight in total, because this is the luckiest number in Chinese culture. These dishes included spicy cashews, pickled ginger, cucumber & garlic, red pepper marshmallows, and smoked trout. Our favorites were the spicy cashews. We were off to a, dare we say, spicy start.

**Wasabi Langoustine**

**We both ordered the Wasabi Langoustine, because this is Tim Raue's signature dish and my favorite dish in the entire world. We first tried this dish at** **In Situ** **in San Francisco, and we specifically wanted to come to Tim Raue to try this original.**
In many ways, Tim Raue is our Mecca, and this dish did not disappoint. The spiciness of the Wasabi mixed with the butteriness of the langoustine, as well as the sweet, spicy, and crunchy mango sauce beneath adds up to something incredible. It's perfection, and gave us more faith that there is a god. I almost ordered another one at the end—it's that good.

**PikePerch**

**with kamebishi soy ten year, leek, and ginger**
**Next up was the pikeperch. This was brought out in a steamed bamboo box and served over the ten year soy. After the wasabi langoustine, this dish seemed pretty average.**

**Suckling Pig**

**with Japanese mustard and pickled ginger.**
This was my second favorite after the wasabi langoustine. The pork was cooked perfectly and paired nicely with the spicy Japanese mustard—again, the ying and yang Raue loves. Pork is hard to cook right and is often served overcooked and tough. What made this nice was the crunchiness of the skin and the tenderness of the center.

**Dim Sum**

**Pork, green pepper, and mayonnaise**
**Raue is known for his modern take on dim sum. The pork dumplings were cooked perfectly and the green pepper added a nice flavor.**

**Chicken egg**

**with morning glory and black truffle.**
Talk about an explosion of flavor in your mouth! The delicate black truffle with the egg combines in your mouth like two lineman clashing at the line of scrimmage (sports reference). The presentation seemed to be almost a play on Dr. Suess' green eggs and ham.

**Peking Duck**

Raue's other signature dish is peking duck. He uses the entire duck, serving it in three separate dishes. The main dish is the fried duck breast with leeks, apple, and a duck feet sauce. The second dish is duck liver mousse with cucumber, leek and crispy skin. Finally, you are presented with a duck broth containing the tongue, heart, and gizzards.

**Duck Liver Mouse**

**If it ain't chocolate mouse, we'll take duck liver mouse**

**Duck Gizzards**

**Gizzards for dayzz**

**yuzu Cheesecake**

How cute is this little guy? A chocolate and caramel coated koi yuzu cheesecake with yuzu ice cream. The koi had a really nice crunch to offset the creaminess of the cheesecake. The yuzu ice cream added a nice acidity to compliment the dish as well.

Drink:
Tim Raue has an extensive wine list and cocktail list—over 1,200 wines in total. This was lunch, so we didn't partake in any alcoholic beverages; however, I did get a sparking grape juice from South Africa that was very nice. Yvonne enjoyed tea and coffee.

Atmosphere:
Tim Raue feels mid-century modern, with brown wood and different shades of blue chairs. Raue describes Berlin as a Blue city. I'm not sure what that means, but it seems super German. There is really interesting modern graffiti art and bird cages with fake birds. Yvonne's favorite piece of art was the painting of trash bags you see pictured below. This painting should not work in a dining room setting, and yet, it totally does. There are table clothes on the tables, but they don't cover the whole table, which I think plays to Raue's edgy style. For a nice restaurant, it has a really relaxed, comforting, approachable vibe.

The Chicken Egg was served with cute, colorful cuttlery (say that 3 times fast)

German Hospitality:
The wait staff couldn't have been nicer, but they definitely gave off the stern German vibe. Basically they didn't laugh at my jokes, and I don’t like that. Other than that the service was exactly what you would expect it to be for a restaurant of this caliber— everyone was knowledgable and the service was exceptional.

Frankie's Notes:
Frankie is an East Berlin pug with West Berlin dreams; We are only stocking our next kitchen with bright green plastic spoons; Is it weird I ate the koi's head first so it wouldn't suffer a painful death?; After four tasting menus in four days on this trip, all we ate after this were kebobs and salad—we're still professional eaters though.

German bird cages hang behind the reception desk.

Oh yeah, they served stuff in these cute things, too

Rating: 5 out of 5 + 1 Michigan Pug

Jason Ackerman 9/29/17 Jason Ackerman 9/29/17

Ollie's Bites: Charlotte's Best Sweet Spots

Amelie’s (NoDa, Uptown, Park Road, Rock Hill, Caramel Commons & Atlanta)

Amelie’s is a Charlotte staple for homemade french treats and delicious coffees. Their claim to fame is their salted caramel brownie, but my heart belongs to the éclair (choose from vanilla or chocolate custard). This is a great spot to linger and read a book, or get some work done as you sip your café au lait. There are now several locations to choose from, and each one offers the same quaint vibe and full range of menu options.

Golden Cow Creamery (South End)

Golden Cow makes all of their ice cream in house, and it’s walkable from lots of South End breweries and dinner spots if you find yourself craving something sweet on a night out! Their offerings change regularly, but try to catch the Honeycomb or Dunkaroos flavors. Bonus: there is outdoor seating for those balmy southern nights.

Sunflour (Elizabeth & Dilworth)

You can’t go wrong at Sunflour--everything is made from scratch, and their baked goods are to die for. Kids of all ages love their cookies and cupcakes, while more mature palates might go for the almond croissants, vegan raspberry muffins, or the “fig newtons.” On the savory side, their cheddar biscuits are the stuff of Charlotte lore. Make sure you grab a matcha latté or a coffee, too--hot or iced. There are two locations of Sunflour--one in Dilworth and one in the Elizabeth neighborhood.

Two Scoops Creamery (Plaza Midwood & Lake Norman)

Image courtesy Charlotte Five — Image courtesy *Charlotte Five*

Check out this ice cream joint for 70+ flavors that rotate yearly and tons of toppings on deck. Crowd pleasing favorites include Cookie Monster, Crazy Cake, and the Midnight Snacker. And yes--they do offer a signature “two-scoop” cone in case you don’t like it when your ice cream flavors mingle. There is now a Lake Norman location in addition to the original Plaza Midwood spot.

Renaissance Patisserie (South End)

Photo courtesy Renaissance Patisserie website — Photo courtesy *Renaissance Patisserie* website

Located in South End, Renaissance Patisserie is the real deal for authentic french pastries. Chef Sylvain Rivet delivers impressively beautiful and delicious treats such as the tarte aux pommes or kouign-amann pastries. There is not much in the way of seating here, but it would be a great place to grab a loaf of bread (and several pastries ) to munch on for the duration of your trip to Charlotte.

Ninety’s (University Area)

Ninety’s, which is located in the University area, brings levity to the Charlotte dessert scene. Their offerings are not only fun, but tasty, too! They have frozen cookie dough pops (yes, cookie dough on a stick), macaron ice cream sandwiches, and their signature yum-ee bun, which is cold ice cream is sandwiched in a warm glazed donut with lots of options for flavors and customization.

Jason Ackerman 9/20/17 Jason Ackerman 9/20/17

Astrid & Gastón

Background:
Gastón Acurio, chef & owner of Astrid & Gastón, is considered the Godfather of Peruvian cuisine. 20 years ago he opened Astrid & Gastón and put Lima on the map as one of the best food cities in the world. He has mentored many famous chefs, including Virgilio Martínez of Central. The restaurant relocated to Casa Moreyra in San Isidoro in 2014, and Gastón Acurio took over as ahead chef in 2015. Gastón's wife, Astrid Gutsche, is the head pastry chef and walks around greeting guests throughout the night. Astrid & Gastón is currently ranked the 33rd best restaurant in the world.

Gastón Acurio is the godfather, capisce?

Eat this:
You can order a la carte or do a tasting menu here. We did the tasting menu, because that's how we roll.

**The Hostel's Bed with Ocean View**

***Empanada, alfajor, dashi and tartar***
First bites are important, and Astrid & Gastón did not disappoint. We started off with a crab alfajor (to die for!), an empanada made of seaweed and oyster, and a fruit log with some magic on top. We were instructed to each one in one bite, which Jason loves to do since he is the fastest eater of all time.

**Sea Bass Ham**

***Lard, avocado, and sweet potato bomb***
Something consistent through all of Lima is the excellent quality of fish due to their proximity to the ocean. This bite of sea bass was no exception. The crunch of the cracker, the smooth citrus of the avocado, and the freshness of the fish come together for the perfect Peruvian bite.

**19th Century Cebiche**

***Catch of the day and sour orange tiger's milk***
Ceviche (Cebiche) is the national dish of Peru. The orange citrus is the key to this dish, which is the perfect kiss of flavor after you have the first taste of the fish. If you don't drink it up like a soup then you aren't living your life right!

**Sea Urchin Salad**

***Soba noodles and nikkei aroma***
It's the token sea urchin dish! In Scallionpancake's opinion you can take all the sea urchin off every tasting menu because it's just not that good. We get it --it's expensive and we are supposed to lose our minds over it. But we don't like eating something that tastes like ocean water, even if it has really good noodles with it.

**Cured Bonito & Coquito Melon**

***Vinagreta from all bloods and herbs from our garden***
**This was the dish I like to call, "the good fish with colorful flowers." It was good quality fish covered in colorful flowers. Fin.**

**Bread**

**It's bread time! Hands down the best bread we had in Peru. The breads came with whipped butter, whipped avocado, whipped roasted red pepper spread, and a little container of the best lard ever.**
A Scallionpancake rule is don't serve your butter hard, because WTF is up with that. News flash: it's hard to spread a solid object with a butter knife. Astrid didn't disappoint us, and all the spreads were perfectly room temperature. The breads were all great, too. A few standouts were the potato and cheese, the olive roll, and the gooseberry bread.

**The Blushing Egg**

***Hidden on a fish cupe from Lima.***
**There isn't much to say about this one, other than we didn't like it. Let's move on.**

**Guinea Pig Pekinesse**

***The one of all the life***
Guinea pig, or cuy to the Peruvians, is a local delicacy. Astrid & Gastón's take on the cuy was to make it peking style, so it tasted like a crispy piece of duck. It came on a purple corn crepe and was meant to be eaten like a taco. Two bites of perfection.
It's time for a Scallionpancake life lesson: always try weird stuff when traveling, especially at nice restaurants. Would you eat a guinea pig in America? Probably not. But when a dish is a part of a local culture it's important to see what the fuss is all about. Because if you don't you would have missed out on this delicious guinea pig.

**Catch of the Day**

***According to the Sea***
**The fish of the day was sea bass, and it maybe the best sea bass we've ever had. The fish was cooked to perfection on a little bed of risotto. The perfect fish-lover's dish, for sure.**

**Confit Suckling Pig**

***Cacao, Peanuts, and Pibil Juice***
What made this dish outstanding was the flavor of the chocolate with the perfectly seared pork. Who knew that chocolate would mix so well with pork?! That's why Gastón is the Godfather. Of all the dishes we had in Peru, this was Jason's favorite.

Astrid's Desserts

**Sheep's Milk Ice Cream**

***with tangerine and mint ice***
Then god said, "let's the desserts came," and so they did. We started out with a sheep's milk ice cream with a tangerine and mint ice (Yvonne's favorite because it wasn't too sweet). Then came the caramel ice cream cone with a caramel "cloud," and it was declared very good by all parties (ahem, the two of us).
Just when we thought we were done, chocolates were handed out. At this point in the meal, Jason was so done from two tasting menus in one day that he almost fell asleep at the table, but he's just a touch classier than that so he kept his cool.

**Ice Cream Cone**

***with caramel cloud***

Drink

**Strawberry & blackberry**

Astrid & Gastón had a wide variety of cocktails and mock-tails, which were a staple throughout Peru with their variety of fruits and vegetables. The mock-tail pictured above was strawberry and blackberry. They also have a 250+ wine list that is considered one of the best in Peru

Atmosphere
Astrid & Gastón has a wow factor, and definitely had the coolest space of the three fine dining restaurants we tried in Lima. It is located in Casa Moreyra, which is a hacienda built in the middle of the 18th century and is designated as a historical landmark. The decor is modern, with the work of contemporary Peruvian artists gracing the walls. The bar area is the main focus, with a two level Spanish courtyard and tree with streamers. The space is huge, with at least two other smaller bars and two main kitchens. Each room had its own unique feel and flare. It definitely felt like you were in a cool, trendy place.

San Isidoro Hospitality:
The wait staff here was, for the most part, good, but definitely not great. We had a few weird moments, including where the waiter made us, for no discernible reason, write down our passport number on our receipt, for which Jason just made up a random eight digit number. For a place of this standard you would expect the service to be much better.

Frankie's Notes:
Two tasting menus in a day keeps the doctor away--or perhaps makes the grim reaper show up twenty years too soon; Booking your hotel within walking distance of the best restaurants really makes the walk home much easier; Ice cream cones are good in every country; Our biggest regret is that we didn't order off menu for the chocolate bomba; We still have nightmares about not trying the chocolate bomba; No seriously we haven't slept in a month; Our dream house is a mansion with a top 50 restaurant inside; Passport numbers are for border control and website passwords only; J/K our password is food12345.

Rating: 5 out of 5

Jason Ackerman 9/13/17 Jason Ackerman 9/13/17

Ollie's Bites: Brunching in Charlotte

Essex

If you are looking for something different from the usual brunch fare, cozy and classy Essex is the spot for you. Located Uptown, Essex has dishes that span the globe, like the Georgian cheese bread khachapuri, which is a delicious boat-shaped piece of bread filled with melty cheese, two sunny side up eggs, drizzled with a touch of olive oil. Or the Korean steak and eggs with beef, fried egg, pork belly and a kimchi glaze. There is no shortage of traditional brunch fare, like a bagel platter (with a house-made bagel) or french toast.

Vivace

Image courtesy of Charlotte Agenda — Image courtesy of *Charlotte Agenda*

Vivace’s brunch game is so on point. Start with the bottomless mimosa and bloody mary bar--ideal for getting that ever-elusive extra-spicy bloody or the perfect ratio of champagne to orange juice (80/20, duh). For only $30, you can get the adult beverage of your choice plus two courses--one appetizer and one main course. The options for both courses are ample, and standouts include mussels, meatballs, and braised short rib hash. The high ceilings and large windows that overlook the Little Sugar Creek Greenway make Vivace a bright and cheery place to spend your weekend morning.

littleSpoon

Would you like a side of gangster rap with your brunch? What about giant coffee mugs that are essentially bowls? And instead of bacon, how about crispy pork belly? If any or all of these appeal to you, then littleSpoon will be your jam. Menu highlights include the #BEC (bacon, egg, and cheese sandwich), Korean brussels sprouts,cinnamon toast brulee, and oh dear lord--don’t neglect to order the bacon (LS Slab Bacon). Expect a wait on the weekends during prime brunch time, and servers with just a touch of hipster attitude, but fret not--the food is worth the wait.

The Asbury

Photo courtesy of Charlotte's Got a Lot — Photo courtesy of *Charlotte's Got a Lot*

The Asbury is inside of The Dunhill Hotel, which was opened in 1929. The Asbury itself has a reputation as an old-school Uptown dining spot, but the clientele spans all age ranges. This is a popular spot for a boozy brunch before a Sunday morning Panthers game, or to meet with friends to catch up over Maw Maw’s Cast Iron Biscuits with bacon jam (divine), or the Fried Chicken Sammy (a Southern classic). There is parking validation (up to two hours) if you park in the garage attached to the hotel.

Cafe Monte

Image courtesy of Charlotte Magazine — Image courtesy of *Charlotte Magazine*

If you are staying in the South Park area, Cafe Monte is the top choice for brunch. The menu offers accessible French cuisine like a croque monsieur or mussels and frites. For an appetizer, the brie en croute is a favorite. If you are looking for something more traditional, there are plenty of options: omelettes, eggs benedict, and belgian waffles. Wash it all down with a cappuccino or mimosa. PS--Charlotte recently passed the “brunch bill,” which means that you can order booze as early as 10 am on Sunday (it used to be noon). Travelers and locals alike: rejoice!

The Workman’s Friend

Bar by night, The Workman’s Friend in Plaza Midwood is an unlikely--and amazing-- spot for brunch. This is an Irish joint, so their menu offers some nods to the Emerald Isle, like grilled cheese made with Kerrygold cheddar, bangers and mash, and rasher egg toast. There is also a “Caffeinated Libations” menu with cocktails made with a local iced coffee available on draft. You have your choice of mood lighting here, too--the indoor seating is dim and intimate, and there is a large patio in the back if you want to catch some sun while you brunch.

Jason Ackerman 9/6/17 Jason Ackerman 9/6/17

Caffeinated Charlotte

This article also appeared in the September/October 2017 edition of Epicurean Charlotte magazine.

Whether it’s the beyond essential Monday morning cup or a leisurely Sunday afternoon iced concoction, there is nothing like good coffee. Charlotte is home to many great coffee houses, many of which are roasting their own beans or procuring beans from North Carolina roasters. Here are the top spots in your neighborhood that are perfect for grabbing a quick cup of coffee on the run, or for enjoying a leisurely afternoon catching up on work over a latté and a pastry.

The Spot:
HEX Coffee
Neighborhood:
South End
Caffeine Fix:
HEX stands out because they roast their own coffee beans and also for the unique technique they use to brew their coffee: the coffee shot. Through this method, which is essentially brewing coffee through an espresso machine, the coffee experts at HEX can ensure the flavor in each cup is rich and consistent. In addition to their hot coffee, there is cold brew on tap as well as seasonally rotating tap creations like a draft vanilla latté. Grab a bag of their beans to take home, and ask the awesome staff for tips on how to brew flavorful cups in your own kitchen.

Eats:
Grab some locally made Whisk and Wood pastries (often vegan and gluten-free), or a chocolate bar from Videri Chocolate Factory, based out of Raleigh.
Tip:
HEX shares a space with Good Bottle Co., which offers loads of local and craft beer. Hit up HEX in the morning and Good Bottle for a nightcap!

The Spot:
FABO
Neighborhood:
South Charlotte
Caffeine Fix:
The name FABO stands for “fabulous art buying opportunity,” and the café features and sells the work of local artists in addition to a wide array of coffee and espresso drinks. FABO is super friendly for those who need to spend a few hours nursing their coffee as they work on their laptops, or to book clubs looking for a place to gather. They even host local musicians and offer evening art and wine classes! FABO is open late and serves wine and beer on tap if you find yourself holed up in this cozy spot long enough that you want to switch from a latté to rosé.

Eats:
Grab a muffin or a scone from a local bakery to enjoy along with your coffee!
Tip:
Check out FABO on Thursdays: $6 glasses of wine all day long and trivia at 8pm!

The Spot:
Coco and the Director
Neighborhood:
Uptown
Caffeine Fix:
Coco and the Director is located in the recently renovated (and gorgeous) Marriott hotel, and every bit of this local gem feels special, from the stadium seating to the locally roasted coffee beans. Enjoy your coffee brewed from an aeropress, a pourover, or served up as a cold brew. Their dirty chai tea latté (chai tea mixed with milk and a shot of espresso) is the best iteration of this drink in Charlotte. It’s extra spicy, strong on the espresso, and not too sweet.

Eats:
If you are in the mood for something sweet, their homemade banana bread is to die for. If you are craving something more substantial, grab a sandwich made with their carved-to-order roasted meat of the day, like brisket or smoked pork shoulder.
Tip:
Coco offers fun evening activities like movie viewings and networking events. Check out their instagram for the lineup!

The Spot:
South End Grind
Neighborhood:
South End
Caffeine Fix:
Seattle native and Queens University graduate Freddie Nordhoff opened South End Grind in June 2017 at Urban MVMNT, a mixed-use space that combines strength and conditioning classes, spin, and now: great coffee. Nordhoff brews beans from local favorite roaster Pure Intentions, and serves up creative seasonal options like the Gym and Tonic, a mix of espresso, tonic water, and honey-lemon syrup poured over ice. If you are looking for a more traditional cup, you can get yours brewed from an aeropress or traditional drip.

Eats:
Grab some doughnuts from Move That Dough Baking Co. But arrive early if you want one with your morning joe--they tend to sell out very quickly.
Tip:
SEG sometimes offers pop-up events, like a recent collaboration with Two Scoops Creamery where you could enjoy a shot of espresso or cold brew over ice cream for a delicious affogato! Follow Southendgrindclt on Instagram for upcoming events.

The Spot:
Rush Espresso
Neighborhood:
Ballantyne & Uptown
Caffeine Fix:
Rush serves Di Bella coffee and espresso, and the flavor of each cup is rich and smooth. The menu offers some unique options, like the rarely seen iced cappuccino (expertly shaken with lots of foam), or the Café Viennesse, which combines espresso and whipped cream for a truly decadent pick-me-up. While the Uptown location of Rush is designed for morning commuters, the Ballantyne location urges you to stay a while. There is ample seating and a huge selection of breakfast and lunch items (both served all day), along with a dinner menu available after five pm. Rush Ballantyne also has a full bar menu with wine, beer on tap, and cocktails.

Eats:
For breakfast, you can’t go wrong with the bacon jam and eggs or the tomato crostini with whipped feta.
Tip:
Rush Ballantyne offers live music every Friday and Saturday night and open mic on Wednesday nights!

The Spot:
Central Coffee
Neighborhood:
Plaza Midwood & South End
Caffeine Fix:
Central Coffee brews each cup with beans from NC-based Joe Van Gogh, and the result is consistently smooth and rich coffee and espresso. Central is perhaps best known for serving up one of the city’s first and best cold brew coffees, and its full-bodied caffeine hit does not disappoint in the warmer months. For speciality drinks, they make several of their syrups in house, and nothing beats their spicy mocha in the winter--Central sources freshly ground local peppers and blends them into the chocolate espresso.

Eats:
The food at Central Coffee is so good, you may have a hard time choosing what to order. Standouts include homemade quiche, the best-ever zucchini bread, and a wide assortment of pastries including baklava and Greek biscotti.
Tip:
The original location has limited seating, and patrons are encouraged to share a table if they are sitting alone. If you are willing to share precious laptop real estate with another customer, grab a sign at the counter to place on your table to show that you are open to making new friends.

The Spot:
Smelly Cat
Neighborhood:
NoDa
Caffeine Fix:
Smelly Cat brews their own beans, and they have been a NoDa institution for nearly twenty years. Enjoy your super fresh cup as a pour over, or in an espresso drink--particularly high marks go to the dirty chai frappé and the sledgehammer, which is espresso blended with dark chocolate. All iced drinks are made with crushed ice, which immediately ups the deliciousness quotient of any cold beverage. There is plenty of indoor seating, as well as an outdoor seating area with a bowl of water if you want to stop by with your pup.

Eats:
Enjoy a slice of quiche, or breakfast sandwiches on house-made biscuits. There is also a variety of assorted pastries.
Tip:
Make sure to get your Instagram-friendly shot of the mural on the outside of the building--“drink coffee, be cool.” Bonus points if you sing Phoebe’s famous song from Friends while you snap and sip away.

Jason Ackerman 8/30/17 Jason Ackerman 8/30/17

Wu's Cajun Seafood

Background:
Wu's opened in Charlotte's South End neighborhood in June 2017, and is owned by the same restaurant group that owns Ink N Ivy, Oak Room, Hot Taco, Whiskey Warehouse, Brazwells, Slate, and All American Pub (where Scallionpancake met!), so they definitely know their way around the restaurant scene.

...or they should. We had a not-so-great meal at Wu's. It was our first (and likely last) visit. Maybe our experience was a fluke, but it was so off-putting to our dining companions and to us that we cannot see returning any time soon.

Honestly, this is a bit difficult to write, as we rarely write negative reviews. However, after long and involved discussions at Scallionpancake headquarters, we decided that we want our readers to trust us, and it is difficult to trust a review blog that only publishes the glowingly positive. And, if Tom Cruise taught us anything in Vanilla Sky (and I believe he taught us so many things), it's that the sweet is never as sweet without the sour. Read on to see what went wrong at this Asian/Cajun fusion restaurant on one sultry August night, not too many moons ago.

It was as disastrous as Blanche and Stanley, minus the sexual tension

Eat This:
The menu is a mix of Asian and Cajun, with a healthy dose of seafood, a staple of both cuisines. We had heard good things about the seafood (specifically the boils), the gumbo ramen, and the Kung Pao cauliflower. So, we ordered these items, plus a few others.

**Fried Gator Roll**

***Tasso ham, cilantro, fresno chili, money sauce, green onion***

**Kung Pao Cauliflower**

***Fried, tossed, scallions, sesame, fresno chili***

These two appetizers were the highlight of our experience. They came out in a reasonable amount of time, though I think it can be argued that thirty minutes on a Tuesday night in a not-at-all crowded and overstaffed restaurant is not reasonable, we were honestly not fazed at this point. We were catching up with our good friends Daniela and Jonathan, and we were having a relaxed evening. The apps were solid--we really liked the gator roll, and it was our favorite dish of the entire night. The cauliflower had a bit too much breading and not enough spice for my taste, but everyone else at the table enjoyed it.

**Raw Oysters**

***Kimchi cocktail sauce, white wine gochujang mignonette, lemon wedge***

So, a word on what happened before these oysters coming out. Our poor waitress, who truly should shoulder very little blame in all of this, dropped her entire tray filled with our food as she tried to juggle setting up the tray stand and a ridiculously heavy tray of food. Previously, our hostess and the same waitress had dropped a fork and a menu, respectively, in this same spot. This area of the floor was clearly slippery and/or haunted. No one came by to dry it or wave some sage over it, which could have likely prevented Tray Drop 2017.

I just want to be clear. We were not at all upset with our waitress for dropping the tray. In fact, the three of us traded stories about dropping items in our food service days (the winner was Daniela, who honest to god spilled food on an infant, making him cry). I say three of us, as Jason has led a very cushioned life where he has not had to serve food to the citizens, and for this he is very blessed. We tried to make our waitress feel better about what happened, and told her it had happened to (most of) us before. We assured her it was no big deal and told her we were not in a hurry when she said the kitchen would re-fire our food.

What was weird, however, was that there were six tables sat in the dining room, and four tables sat outside, and our waitress was in charge of at least five of them. There were about six waitresses and a bartender on duty, and it was hard to understand why our waitress was the sole one harried and stressed out. It even took several minutes for someone to come over and help her with the tray of food on the floor. There were two waitresses standing around talking for most of the night, as we watched our waitress rushing around like mad. Team work makes the dream work, amiright?

After Tray Gate, our waitress brought out the raw oysters, as those were always due to come out on a separate tray. Then, a waitress came out (she did not identify herself as a manager, so I will assume she was a waitress and likely a shift supervisor or closer) and apologized for what had happened. We assured her we were not concerned with the tray drop and that these things happen. She said she would offer us all a round of drinks on the house to make up for our delayed food. We told her that as none of us had a drink, we didn't want one, but we would love some water refills. She said she would get us that, and that she would comp our meals.

Our regular waitress came back around with water, as the other waitress straight up disappeared, and after she left we realized that the oysters had not come with plates, oyster forks, or lemons. We didn't want to further stress our clearly very overwhelmed waitress, so I asked another server for these items. She blew me off and no one brought them. Eventually, I asked our waitress for them, and she brought them, though at this point the oysters were basically gone, as we were starving (we had been at the restaurant for an hour at this point).

Anyway, the oysters. There was no mignonette that I noticed--there was no flavor at all, not in the oysters or the "kimchi" cocktail sauce. That was 100% regular cocktail sauce. This was fine, as we like straight-up oysters and regular cocktail sauce, but it was not the dish the menu promised. We ate them all, because oysters are freaking expensive and again, starving.

Gumbo Ramen
Gumbo base, andouille, ramen noodles, crawfish, charred cabbage, kimchi marinated soft egg

No picture due to hunger-induced delirium.

Daniela: "I thought the gumbo was more of a noodle dish since there was little to no broth. The flavors were muddied to me, and it was almost gritty in texture."

**The "Wu" Boil with Crab Legs**

***Seasoned with our signature Wu's seasoning and served with corn, potatoes, and sausage***

Daniela: "The boil wasn't bad, although it's hard to mess up crab legs. The shrimp that was added as a peace offering was overcooked and chewy. There were two potatoes and no corn. The spiced butter on the side was pretty tasty."

Jonathan: "The boil and the gumbo made one hell of a mess."

Daniela & Jonathan: smiling through the pain

Chopped Kale
Peanut crusted fried goat cheese, carrot, fresno chili, red onion, crispy quinoa, miso-ginger vinaigrette

No picture because, well, at this point there was a mass of confusion and hunger. It was missing the quinoa. Decent salad, if a little overdressed/soggy. I ate it all, however.

**Buttermilk Fried Calamari**

***Kimchi, lemon butter, cilantro, jalapeno***

Came out ten minutes after everything above, even though it's technically an app and we are not sure what took so long in a basically empty restaurant. Didn't taste bad, according to Jason.

**Cajun Fried Crab Roll**

***Cajun seasoning, money sauce, spicy mayo, green onion, goat cheese, cilantro, fresno chili***

Anddd this came out ten more minutes after the calamari. Jason said this roll was good, but that he preferred the gator roll.

After our meal, our waitress came and took our plates. No one came by to say anything. We waited another forty minutes. We figured this was because they had told us they would comp our meals, but it's super awkward to just leave a restaurant without having a waitress, manager, or really anyone come over and say thank you, have a good night, would you like dessert, please come see us again, etc. We didn't know what to do. Eventually, our exhaustion won out, and we got up from the table and found the waitress who told us she would comp our meals and told her we were leaving. She said, "Did your waitress bring your a check?" (cue all of us thinking: but you said you were comping us?!), and we said no, we had not been brought anything or been addressed at all in the forty minutes since we had finished our food. She said, "Well, I said I would just comp your boils, but I guess you guys can just go." Sidebar, we only got one boil, not multiples. And um, okay. Don't have to tell us twice to leave at this point. We had arrived at 8:00pm and it was 10:00pm.

Our meal was comped, yes. However, we did not come to Wu's looking for a free meal. We came looking for good food and good service, which is what we always anticipate on a night out. We would have gladly taken the latter over the former. In the words of Jonathan: "It's annoying, because there are so many good places to eat in Charlotte, and we just wasted a night here."

No manager in sight. No business card offered to contact anyone. We did ask for one, but we didn't use it. We decided the blog could be our comment card. Daniela & Jonathan, however, did email the manager and never heard back. Update: Wu's marketing director did reach out in September, and offered us another dinner on them. We have not taken them up on that offer, however. Daniela & Jonathan never received a response to their email.

Dessert:
Yeah, no. Please take me home. I want to get off this ride.

But, because you know how much we love dessert, we tried to stop at Golden Cow on the way home, but they were closed because it was freaking 10 o'clock at night. Wahhh.

I went to sleep with gum in my mouth, and now there's gum in my hair

Drink:
As I said above, we all had waters. Daniela and Jonathan were doing a cleanse month, and Jason and I just like to stay hydrated. The water was very good, and we enjoyed drinking it whenever our cups were not empty (which did not happen often, unfortunately).

Atmosphere:
Uh, I am not going to lie. A horror show of over-the-top decor. The slow burn of a Tennessee Williams play dubbed into a Jackie Chan movie. Seppuku on the bayou. Am I beating a dead Asian-Cajun horse?

We were served Cajun justice, and it didn't have the campy joy of an 80's movie

Confused Fusion Hospitality:
Uh. See above.

Frankie's Notes:
FYI to Wu's: Seafood is one word, not two; Frankie considers himself very patient as he worked many hard years in the service industry, but unacceptable is unacceptable, and that's right from the pug's mouth; I am not going to lie, Daniela's story of dropping food on a baby made me feel a lot better about the time I dropped lemonade on a pregnant lady at her baby shower; That's a textbook example of schadenfreude; Shoutout to Cincinnati's Bonbonnerie Tea Room and the honest-to-god favorite job I've ever held, minus the lemonade incident of Aught Four; We want to take our waitress out for a drink, because she deserves it after the night she had--girl, it's not your fault!

Rating: 1 out of 5

Jason Ackerman 8/21/17 Jason Ackerman 8/21/17

Charlotte's Best Bites: Guest Post for Off the Eaten Path

Hey party people! Our post for this week is a guest post we wrote for our friend Chrissie Beth's blog, Off the Eaten Path! Click here to check it out!

Jason Ackerman 8/16/17 Jason Ackerman 8/16/17

The Barcelona Burger & Beer Garden

Once upon a time, in a beer hall in Mooresville

Background:
The Barcelona Burger and Beer Garden was opened in Mooresville in May of 2017 by Michal Bay, who also owns the wildly popular Aliño Pizzeria, which is located right next door. Basically, Bay is going to have all of your food desires covered in one square block. Bay developed the menu with chef, writer, and TV personality Jenny Brule, and together they have really hit all of the flavor bases on Barcelona's menu. When we were invited the other week to check out this relatively new spot, we jumped at the chance. All of our über-cool blog buddies had already told us how rad it was, so we couldn't wait to see for ourselves.

Eat This:
The offerings are hearty, healthy, and everything we tried was a full-on flavor bomb. My mouth is watering just thinking about all of it again! The main choices are between the burgers and the rotisserie chicken, and for vegetarians and/or people concerned with fiber and things, they offer a killer-sounding black bean and quinoa burger, as well as three yummy sounding salads.

Perhaps one of my favorite things about Barcelona is that all of their burger offerings are grass-fed, and their chicken is antibiotic and hormone free, which is always something I look for in the meat I buy at the grocery store, but it remains elusive when dining out. We wanted to try both a chicken dish and a burger, so we could be thorough and responsible food bloggers. Or heck, maybe a salad! Soup! However, when it came time to order, well...we both just wanted a burger. We each tried to talk the other into getting the chicken, but no dice. Neither of us would bend on our burger dreams. So, here are our two beautiful burgers, but I promise the chicken was seen and noted as looking most delicious. Get the chicken, people! Live your truth. Our truth just happened to be two burgers and fries, gosh darn it.

**Madrid burger**

***American cheese, caramelized onion, roasted tomato, spicy pepper sauce***

download (1).jpg — **Gibralter Burger**

***American cheese, avocado, peppadew peppers, lettuce, onion, salsa verde***

Bird's eye view (check out that side of Spanish beer cheese sauce and truffle sauce

Loving you is easy 'cause you're beautiful

That cheese melt though

America, America, God shed his grace on theeeeee

The whole spread

download (2).jpg — **Truffle Fries**

***Classic french fries topped with a creamy white truffle sauce***

Everything was to die for. The burgers were upscale, but they were still easy enough to eat with your hands (super important), and they tasted recognizable as a traditional, crave-able burger--sometimes I feel like fancy burgers, while tasty, are so fussy that they cross burger territory into something else entirely. The flavors were straightforward and not muddled.

And those fries. Wow. They were perfectly crispy and equally good with or without the truffle or beer cheese sauce, although, let's be honest, a little sauce never goes unappreciated (they also offer a brown gravy option). Barceona also offers sweet potato *waffle* fries! I know. We were almost swayed by the waffle fry siren song, but ultimately decided to stick with OG white potato. Other side options include fried pickles, onion rings, baked mac and cheese, kale salad, roasted veggies, and Spanish chicken soup. I swear I almost got the kale salad. I had the intention. But then when I ordered, the phrase truffle fries tumbled out of my mouth, unbidden! I was bewitched by the truffle pig gods. They are always watching.

Dessert:
Barcelona offers tons of delicious looking dessert options, some of which are pictured below. However, as we had not yet visited Aliño, we popped over there for a cannoli and gelato, both of which are made in house. You can actually get the same cannolis over at Barcelona, but not the gelato, so it was worth the five step pilgrimage. Does that count as working up an appetite?

The cannoli and gelato, like everything else, exceeded expectations. The pistachio gelato was so nutty and fresh. As the gelato is made daily, the flavors will rotate. The sweet gal who helped us said her favorite was tiramisu, which they didn't have that night. Just one of many reasons why we will be back to Barcelona and Aliño soon!

Drink:
Bay told us that we had to try their El Jefe, a tempranillo wine that pairs beautifully with a wide variety of cuisine. This is also the wine they use in their sangria. I am just now getting (back) into red wine--for many years I abstained as it triggered my migraines. However, I tried a glass a few weeks ago with a delicious Italian meal (had to), and with just one glass I suffered no ill effects. Hoping this is a trend that sticks, because I truly love a good glass of red with a meal.

Jason, teetotaler that he is, enjoyed the ever-living heck out of this coke freestyle machine! Viva America!

The dream of every eight year old (and Jason)

Atmosphere:
Barcelona is so chill. The food hall vibe and long cafeteria-style tables make this a very relaxing environment. We saw many couples on double dates who were splitting a bottle of wine and chatting, and also lots of families with kids enjoying a quick bite. If you feel like sticking around with a beer or a glass of wine, there are lots of TVs (if there is an international soccer game on, they will be showing it) you can watch while you sip.

Mooresville Hospitality:
The gal we ordered from at the counter was beyond helpful, and told us all of the most popular menu items and was super patient as we had our "who is getting the chicken" debate. There were lots of employees helping to keep all of the tables wiped down and the condiment area clean. The cool folks in the kitchen even gave us a wave! So nice.

Frankie's Notes:
We don't always have fights at the ordering counter, but when we do they always end in the death of one more cow at our expense; I am writing this in a vegan café in Kansas City and feeling very guilty for the meat-eating sins of yester-week; Truffle pig gods actually rule everything around us, you just don't know because they are very secretive and good at their jobs; Frankie once applied to be a truffle pig, but they said flat-nose dogs are not helpful in that field; I wouldn't say Frankie handles rejection poorly, but he hasn't gotten off the couch in weeks; Oh wait, that's just how a twelve-year-old pug lives his life; Decorative bikes are cool and all, but I would really like to take that mint green Huffy for a spin around the block, you know?

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.

Jason Ackerman 8/10/17 Jason Ackerman 8/10/17

Bad Daddy's Burger Bar

Background:
Frank Scibelli, Charlotte restauranteur extraordinaire, opened the first Bad Daddy's on East Boulevard in 2007. In 2015, Scibelli sold the prolific local chain to Colorado-based restaurant group Good Times. There are already a ton in CO, and pretty soon there will likely be locations all over the country. If you have ever visited a Bad Daddy's then you likely are not wondering what all the hype is about--it's freaking delicious! For years, the OG location in Dilworth has been Scallionpancake's favorite place to grab a burger and tots. A few weeks ago, we were invited in to try some of Bad Daddy's finest so we could share them with you all. Read on to check out what we sampled!

Eat This:

**Fried Pickles**

***Served with traditional ranch dressing***

Bad Daddy's is known for their fried pickles. They are unusual in that they are long slices instead of chips like you see at most restaurants. The breading is slightly spicy and holds up well on the pickles. We had never tried these, and we loved them! Definitely a new go-to order now.

A patty melt is such a classic burger joint order, and this iteration does not disappoint. I ordered mine medium, and it was cooked perfectly--such a pleasant change from most burger places that overcook their patties. What puts this melt over the top is the inclusion of the sweet and savory caramelized onions.

We must take a moment, however, to talk about the side: TOTS. Hands down, Bad Daddy's has the very best tater tots in town. We will come back again and again just for these.

The Bad Ass Burger is the ultimate on Bad Daddy's menu. When you have the meat shakes and nothing else will do--you've gotta go Bad Ass. Jason switched out the buttermilk fried bacon for regular bacon because he really is the picture of health. This one simple swap basically makes the order a dry salad, calorie wise. The burger is juicy and savory, and satisfies that craving you get when you need a big fat burger and nothing else will do.

And again: tots = life. If you get the fruit on the side, well, we will need to talk about that, okay?

Oh yeah, and see that Bad Daddy's sauce? Dipping your tots into that goodness just takes everything to a whole 'nother level. Bad Daddy's sauce is made with mayonnaise, BBQ sauce, and a blend of spices. Seriously, so good. I dip my burger in it, the tots, my fork--basically everything in reach.

In addition to their speciality burger options, Bad Daddy's also offers create-your-own burgers, chili, and salads. When I don't feel like going full-on, I like to do a create-your-own salad with a grass-fed burger patty. Another thing I love about Bad Daddy's is that they are one of the few restaurants that offers grass-fed options and unusual protein options like buffalo burgers

Dessert:
We didn't get dessert because we were stuffed. However, Bad Daddy's offers soft serve with toppings that we have had before, and it's fabulous.

Way too full to even think about dessert

Drink:
I love love love the milkshakes at Bad Daddy's! I went with the Oreo shake, because that's a flipping American classic, you know?

If you aren't a five year old like me, Bad Daddy's also offers tons of local draft beers and a full bar.

Atmosphere:
We have been to this location in Dilworth, as well as one in Ballantyne. At both locations, the atmosphere is family-friendly and clean. When the weather is nice, we like to sit outside on the patio--there are lots of fans, so it's usually lovely in the Charlotte heat we get 9 months out of the year

Also, one of the best parts of the Dilworth location is the door to nowhere. Seriously, it's half connected to a wall, so instead of going through it, you can just walk right around it. It's a mystery to us, but we like to walk through it instead of around, just in case it turns into a magical door to Narnia someday.

Medium Rare Hospitality:
The servers at Bad Daddy's are always polite and efficient. We have never had any issues with service on any of our visits.

Frankie's Notes:
Maybe we would eat more salads if we used Bad Daddy's sauce as a dressing; What if exiting through the door to nowhere made all of the calories from tater tots disappear?; What is it about putting potatoes in a cylinder shape that makes them taste like unicorns prancing through fields of pugs?; How many different ways can you cut a pickle?; Jason and I prefer drinks made from Oreos to drinks made from grain alcohol; Bad Daddy's cured all my meat shakes, and it was glorious.

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

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Sriracha Deviled Eggs

Wild Mushroom & Cheese Crostini

Oyster Spinach Salad

Cranberry Apple Pork Tenderloin

Peanut Butter Brownie Cheesecake

Danish Lobster covered with milk, carrot juice, and sea buckthorn oil

Jerusalem Artichoke Leaves, Hazelnut Oil, and Rye Vinegar

Razor Clams with Minerals & Sour Cream

Tomato Water, Ham Fat, & Aromatic Herbs

"Dill Stones" Mackerel, Horseradish, & Frozen Juice from Cucumber & Dill

Salted Hake, Parsley Stems, & Finnish Caviar in Buttermilk

Crispy Grains, Bread with Old Grains, & Gluten Free Bread with Seeds

Scallop in Juniper Aroma, Filippa Reduction, and Browned Butter

Lemon Sole, Onion Herbs, "Vesterhavsost," and Pickled Pine

Tartlet with Fjord Shrimp, Sol, & Pickled Elderflower

Cabbage Sprouts, Chicken, & Hay Beer

A Bite of Beetroot, Blackcurrant, Yogurt, & Tagetes

Ice Cream from Beeswax & Pollen with Intense Rhubarb

Sweets:

Rating:

5 out of 5 with 2 Michigan Pugs

Rating: 5 out of 5

Buffalo Chicken Dip

General Tso's Cauliflower

Point Judith Calamari

Stuffed Grilled Zucchini

Roasted Beet Salad

Superfood Salad

Short Ribs

Salmon Romesco

Crab Cakes

Lobster Shrimp Pasta

Wild Mushroom Risotto

Stuffed Avocado

Short Rib Grilled Cheese

Maxx Burger

Key Lime Pie

Trio of Puddings

Blood Moon Rising

Grilled Focaccia with Horseradish

Mussel Soup

Tacos with Deep Fried Shrimp

Cod

Squid ink cauliflower

Concord grapes

almond cake

Calamari Famosi

Caprese Moderna

Arancini Alla Siciliano

Burrata

Charcuterie Platter

Peperoni Imbottiti

Fagioli all'Ucelletto con Crostini

Maltagliati Pasta Con Coniglio

Fettuccine con Prosciutto Cotto, Funghi, Piselli e Gorgonzola

Butter Chicken

Kale & Apple Salad

Shawarma Pita

Huevos Rancheros

Mediterranean Omelette

Khachapuri

Nova Scotia Bagel

pistachio chocolate mousse dome

Rating: 4 out of 5

Rating: 3 out of 5

Bellucci

Sorrento

Caprese Salad

Chocolate raspberry Cake

cannoli

gelato

Picked Ginger, cucumber and garlic, and red pepper marshmallows

Spicy Cashews

Wasabi Langoustine

PikePerch

Suckling Pig

Dim Sum

Chicken egg

Peking Duck

Duck Liver Mouse

Rating:
5 out of 5