The Waterman
PUT IT IN MY MOUTH
Background:
The Waterman, cousin restaurant to Sea Level Uptown, debuted in South End of October of last year. Yes, they say “cousin restaurant” instead of sister restaurant – isn’t that cute? We are big fans of Sea Level, so we had high hopes for this much anticipated opening.
Have you ever gotten this close to your oyster? You’re welcome.
Since the fall we have been to The Waterman a few times, most recently for a media event with our blog friends. Here is what we tried on that visit, with a couple of pictures thrown in from another visit. Jason did go one time on his own for take-out, but suffice to say those pictures weren’t great, so that visit isn’t included in this round-up. Styrofoam is no one’s best look, you know?
Eat This:
Oysters
Oysters straight from Sea Level, North Carolina.
The Waterman has “Oyster Happy Hour” every Monday through Friday from 4-7 p.m., when you can get oysters for just a dollar each. Major steal. We love their mignonette & cocktail sauce, too.
The oysters pictured here are un-shucked, because we got to shuck ‘em ourselves at the event. Only one person out of 20+ people drew blood. It was me. But they made us sign a waiver, so I am not the proud, new owner of The Waterman. Darn.
CrawDaddy Dippers
Cajun-style rice, fried crawfish, tartar sauce
These were crunchy, savory, fried GOODNESS. And that tartar sauce? You should go swimming in it. Frankie will be your lifeguard.
The Fisherman’s Pick
Beer-battered cod, house-made pickles, cole slaw, tartar sauce, potato bun
How about this sandwich, though? Is there anything better than a classic fried fish sandwich on a potato bun? Let me answer that for you: No. Nope. Sure isn’t.
Tacos
Grilled fish, braised chicken, , blackened shrimp, crispy oyster
You can get these delicious tacos on corn tortillas or SCALLION PANCAKES. That’s right. Scallion pancakes in the wild, outside of the big city. So, you know our pick when it comes to corn versus scallion pancakes, right? The choice is clear.
We loved these tacos. So good. My favorite was the grilled fish.
Fried Shrimp Po Boy
With cole slaw
This was my dad’s order when he was in town visiting us. I didn’t taste it, but I can tell you that when I picked it up to take a picture, a piece of shrimp fell out. And I never told him that. So, if you’re reading now: Sorry, dad.
Catfish Reuben
Pastrami-spiced catfish, swiss, cole slaw, tartar sauce, rye
With fries
This was Jason’s order when we went with my dad, and he gave it two fins up. But see those fries in the back? Those fries are freaking delicious. Make sure you get an order.
Dessert:
Southern Pecan Bars
Classic, served with a scoop of vanilla ice cream
Sometimes pecan pie can be too sweet for me, but not this one. I loved the extra firm texture of The Waterman’s version, and the rich pecan flavors shines through rather than just pure sugar, which is sometimes the case. The ice cream on top doesn’t hurt, either.
Drinks:
SUnken Pirate
Wild Turkey 81 Bourbon, ginger, blueberry puree, basil, lemon
This drink was so smooth. I love blueberries, and though I am not usually a bourbon drinker, this basically tasted like grown-up fruit juice. Bottoms up.
Kentucky COld Brew
Jim Beam Repeal Bourbon, Pure Intentions cold brew coffee, orange essence, raspberry-hemp whipped cream
They have this cocktail on draft, and it’s amazing. I was impressed by the raspberry-hemp whipped cream – so hip! This makes for a great after dinner drink, too.
Pina Colada Float
Plantation Pineapple Rum, pineapple juice, almond milk, coconut popsicle
If you’re putting a popsicle AND a candied cherry in my drink, I am one happy girl. This was surprisingly not too sweet, considering the popsicle. I liked it, and it was substantial and strong enough that one was plenty.
Atmosphere:
The Waterman has a chill, fish-camp vibe happening. The bar is super beautiful, and we can’t wait to check out their rooftop seating area when the weather warms up.
Hello, our beautiful blogger friends!
Under the Sea Hospitality:
On our non-media event visit, when the server didn’t know that we were in to try some items, we had exceptional service. Also, I felt very strongly that I knew the waitress from somewhere, but I couldn’t place where. Don’t you hate that feeling?! Did we know one another in a past life? Were we friends in 8th grade?! I’ll never know.
Frankie’s Notes:
Frankie will be the first to tell you he doesn’t look good in styrofoam; We love when you tag us in your “scallion pancake in the wild sightings on Instagram” – keep ‘em coming!; Trying to hold your food and take a picture is quite the risky endeavor, and it usually involves sauce running down your arm, or losing a shrimp or two; Putting a popsicle in your alcohol is mixing the best of childhood and adulthood, and that’s a great feeling; I wish it was socially acceptable to just say: Do I now you from somewhere?, but trust me, I’ve tried it, and people just look at you like you’re strange; Working for your oysters makes them taste better, even if it leaves you with battle scars.
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.
Charlotte All Stars - NBA Edition
This week, Charlotte welcomes the NBA for All Star Weekend. Half of Scallionpancake is a huge NBA Fan. The other half does crosswords at sporting events. We’ll let you guys figure out which is which. But I digress. In honor of the best in basketball coming to the Queen City, we wanted to give our city’s visitors a guide to the restaurant scene in and around Uptown – but with a twist. Here’s a list of some of some of our favorite places within a 10 minute Uber/Lyft drive of Spectrum Center that have vibes similar to our favorite NBA All Star Starters.
Lamb Neck from Bardo
Lebron James:
Bardo
AL BELLO/GETTY IMAGES
The best player in the NBA deserves the best restaurant in Charlotte, and that’s Bardo. Take a cab down Mint Street, just a few minutes from Uptown, and enjoy the best meal Charlotte has to offer right now. They are only open for dinner, and you’ll probably want to get a reservation.
Reservations or Call 980-585-2433
Address: 1508 Unit B, S Mint St, Charlotte, NC 28203
Brunch Spread at Haberdish
Kemba Walker:
Haberdish
Image Courtesy of Sports Illustrated
The hometown hero represents the quintessential Charlotte restaurant, Haberdish. They’re serving up down-home southern cooking like your mom wishes she could make. If you’re from out of town and looking for a Southern meal, this is the spot for you. They don’t take reservations, so get there early or be prepared to wait a bit.
Address: 3106 N Davidson St, Charlotte, NC 28205
The pork belly tacos from Soul Gastrolounge
Joel Embiid:
Soul Gastrolounge
Image CSNPhilly.com
Joel Embiid is cool, hip, and wants to date Rihanna. There is no place cooler than Soul Gastrolounge. Rich Cho, the Hornets former GM, gave the the pork belly tacos at Soul a 5 out of 5, and we couldn’t agree more. Hang out under the peacock and try to find your own Rihanna. No reservations are available; however, they are on Yelp’s No Wait app.
Address: 1500 Central Ave, Charlotte, NC 28205
Giannis Antetokounmpo: SIGGY’s Good Food
Photo: sportingnews.com
Giannis is from Greece, and Siggy’s serves the best Mediterranean style food around. Also we call Siggy the Jewish Greek Freak (okay that’s not exactly true). If you’re looking for a healthy breakfast or brunch after a night of partying in Uptown, take the short uber to Siggy’s and fuel yourself for the day ahead.
Address: 1001 Belmont Ave, Charlotte, NC 28205
Paul George:
Loft & Cellar
Photo: Sports Illustrated
Paul George needed a change of scenery from Indiana to OKC to regain in mojo. The same can be said for Loft & Cellar, who hired Scallionpancake heartthrob Greg Collier to reimagine the struggling restaurant’s menu. Not only did Collier turn the restaurant around, but he made it one of our favorite places Uptown. Go there for brunch or dinner, either way you won’t be disappointed. If you want something more casual, head over to 7th Street Market for Collier’s other restaurant, The Yolk.
Reservations or call 704-817-9057
Address: 305 W 4th St, Charlotte, NC 28202
Steph Curry:
The Stanley
Photo: USA Today
Rumor has it that I held Steph Curry to 30 points in one game at Dell Curry’s basketball camp at the Jewish Community Center in the summer of 1999. Whether those rumors are true or not, what’s 100% fact is that Steph is an original Charlottean. Paul Verica was the first in Charlotte to really focus on local, farm to table ingredients at his old restaurant, The Heritage. Now he’s moved his digs to Elizabeth and rebranded to The Stanley, where you can get the best local farm to table offerings in the city. The atmosphere is homey and welcoming, but it’s really small. You’re going to need to make reservations.
Reservations or call 980-299-2741
Address: 1961 E 7th St, Charlotte, NC28204
Lamb Lollipops: Image Courtesy of FunnyLove Blog
James Harden: DANDELION MARKET
Photo: Yahoo Sports
James Harden has been known to like his share of clubs, and there’s no better place to have a meal and party than Dandelion. Go have a nice meal on the first floor and then make your way up to the top floor for some dancing and good times. Our favorites are the cherry-glazed lamb lollipops and the sliders.
Address: 118 West 5th St,Charlotte, NC 28202
Homemade Energy Bar and Blue Cheese and Parmesan Truffles
Kyrie Irving: Lincoln’s Haberdashery
Photo: Brad Rempel-USA TODAY Sports
Kyrie knows how to get buckets from every angle around the rim. Lincoln’s Haberdashery knows how serve great food of almost any variety – from breakfast, to amazing sandwiches, homemade ice creams, and all of their pastries. I could also see Kyrie hanging out in the upstairs room checking out Lincoln’s Mary Todd tattoos. Lincoln’s is a great lunch spot if you’re looking for a fresh sandwich or salad and you need a place to relax and have a quick All-Star regroup.
Address: 1300 South Blvd Suite S, Charlotte, NC 28203
Octopus, Scallops, and other magic from the Asbury
Kawhi Leonard:
The Asbury
Photo: Sporting News
Kawhi plays in Toronto, one of the best food cities in North America. He also has an aura of class and seems to like the finer things in life, as taught to him by his old coach in San Antonio, Gregg Popovich. The Asbury, located in the Dunhill Hotel, is serving up some of the best, most creative dishes in Charlotte. Also, their pastry Chef, Miranda Brown, makes some of the best desserts in town.
Reservations or call 704-342-1193
Address: 235 N Tryon St, Charlotte, NC 28202
The spread at Sweet Lew’s
Kevin Durant:
Sweet Lew’s BBQ
Photo: Sports Illustrated
Kevin Durant went to the University of Texas in Austin, where they have, in my opinion, the best BBQ brisket in the country. Sweet Lew’s is the closest thing Charlotte has to that beautiful Texas meat. They even slice it right in front of you, just like they do in Texas. Get the brisket or chopped pork, and then be prepared for a nice long nap.
Address: 923 Belmont Ave, Charlotte, NC 28205
Eden Hill
There is a pig head in there
Background:
Eden Hill opened in Seattle's charming Queen Anne neighborhood in September of 2015, when owner Maximillian Petty and his wife Jennifer realized their lifelong dream of opening a restaurant. Petty had previously worked under José Andrés in D.C. and at the now-closed Olivia Restaurant in Austin, Texas. Eden Hill has received many great reviews since opening, and we felt absolutely charmed by the space, service, and creative cuisine on our December 2018 visit. Continue reading to see what makes Eden Hill such a special part of Seattle’s fine dining scene.
Eat This:
Toasted Baguette
Whipped bone marrow, fall tomato jam, arugula
Jason gave me a hard time for ordering this, because it caused us to fill up too quickly, but I had no regrets. The flavor of bone marrow is one of my favorites, and rich meatiness + bread made for a perfect pair.
CAuliflower “Chilaquiles”
Manchego, lime crema, jalapeno honey hot sauce, curtido
We dug the light crispiness of these chilaquiles. Instead of fried tortilla chips like the classic Mexican dish, the cauliflower took its place. So many great textures and a nice, bright flavor made this dish Jason’s favorite of the night.
Waldorf Salad
Dehydrated grape, apple, bleu cheese, celery, walnut verjus vinaigrette
Honestly, I felt compelled to order something green and healthy to offset everything else. This salad was good, but not anything extra special. The sweetness of the grapes did add a nice touch, though.
Anderson Ranch Lamb Tartare
Bread & butter pickles, hot mustard, cajeta, pretzel roll
A good tartare, but not a standout dish. The pretzel roll was a bit hard, and I always prefer my bread doughy.
Mountain Mac n’ Cheese
Elderflower tomme, smoked red bud, goat gouda, alba truffle
The most amazing pasta I’ve had since our week in Italy last summer. We loved the big pieces of truffles and the rich tang of the gouda.
Crispy Pig Head “Candy Bar”
D’anjou pear, champagne soup, merlot cabbage, serrano
Not too many things scare me when it comes to food, but the pig head candy bar did give me a moment’s pause. I was wrong to worry, though.
This dish – which has been on Eden Hill’s menu nearly since the beginning – was an easy-to-eat delight. The entire concoction was fried, making it look like a deep-fried Twinkie or Snickers bar at a state fair, and the inside had gamey pieces of pork that offset the tangy cabbage and greens on top. I can’t say I recommend any old pig head candy bar, but this one was an unexpected delight.
Korean Fried Oysters
Gochujang, kohlrabi, calamansi, chicken skin sea salt
The spicy gochujang and the cooling radish made these oysters a delicious little bite.
Dessert:
We read about the foie gras cake batter prior to our visit, and let us tell you: it did not disappoint. We had never tasted anything quite like this, and it was exactly as you would expect: sweet, slightly grainy, and with a trace of rich savoriness. We can see why they keep this on the menu.
Foie Gras cake Batter
Foie gras cake batter is Eden Hill’s signature dish. Pieces of toasty pound cake are served with a whipped foie gras batter that is both sweet and richly savory. And that presentation! We were so full at this point, but you must not skip this on your visit!
Drink:
We were so, so excited to see sea buckthorn on the cocktail menu! Everyone around us was asking what the heck sea buckthorn was. But not us. We are so scandi like that. For the uninitiated, sea buckthorn is a shrub that grows on the coasts of Europe and in parts of central Asia, too. We fell in love with it in Copenhagen, where it is ubiquitous on menus across the city. So, a cocktail made with sea buckthorn and tequila was like a taste of our Nordic home away from home. I liked it so much that I ordered another as soon as I finished the first (which happened in about three seconds).
SEa Buckthorn & Tequila
We are sea buckthorn and tequila aficionados, and this drink didn’t disappoint. Sea buckthorn is slightly sour, which kept this drink from being syrupy sweet. I would take another one right now, please and thank you.
Atmosphere:
Eden Hill is t-i-n-y tiny. But that aspect only adds to its charm. It’s amazing they can do what they do inside that small kitchen! The dining area feels intimate, and we even struck up a conversation with the lovely couple seated next to us. Queen Anne is an understated yet upscale neighborhood, and Eden Hill fits in with that vibe perfectly.
Adorable exterior
Queen Anne Hospitality:
Only one server was in charge of the entire dining area (the bar patrons were served by the bartender), and he did a great job of keeping everyone satisfied and with a drink in their hand. He also had a great sense of humor, as he told us to order fewer dishes than we did, and he said he was impressed with our appetites. Hey, we’ve been training our whole lives for this!
Class of “Service 1,038” what what
Frankie’s Notes:
Sea buckthorn and tequila are perhaps two of my favorite things on earth, so the combination of the two nearly made my head explode; You wouldn’t want already made foie gras to go to waste, would you?; Don’t hate the foie gras players, hate the game; Queen Anne is a place I would like to live someday, if I could convince Jason to move BNA headquarters out West; I wonder if the Eden Hill kitchen is the culinary equivalent of Mary Poppins’ purse, and the inside can actually hold 52 lamps and a much larger kitchen?
Rating: 5 out of 5
Oh Seattle, we love you
Inizio Pizza Napoletano
Background:
Grant Arons opened Inizio in March 2016, and there are now two locations, the original in Ballantyne and one in Dilworth. Arons makes his pizza according to the strict standards set by the governing body of Neapolitan pizza. The flour, tomatoes—even the water used for the dough—are all imported from Italy. The pizzas cook for 90 seconds in a super-hot wood-fired oven, and they are best eaten immediately after cooking. Inizio recommends not getting the pizza cut into slices if you’re taking it to-go, as this can cause the crust to get soggy. However, we are bad pizza-eaters, and we usually get ours cut and to-go, because we don’t own a pizza cutter for some reason, and pizza is best eaten on the couch in front of the TV.
We have been to Inizio several times for blog promotions, but we are regularly there on our own dime as well. What is our go-to pizza? You’ll see below that we've pretty much tried the whole menu by now, but we certainly have our favorites!
Eat This:
Inizio is not a build-your-own pizza joint, rather they have some tried and tested flavor combinations you can get in a choice of two sizes. You can add or subtract toppings, but they recommend you go with one of their concoctions. We also think that you should trust their combinations, because they are darn good.
PISTACCHIO
Rosemary, sea salt, ricotta, Buffalo Mozzarella, garlic, pistachio pesto sauce, pistachios
NAPOLETANA
Anchovy, Kalamata olives, San Marzano tomato sauce, Buffalo Mozzarella, basil
MARGHERITA
San Marzano tomato sauce, Buffalo Mozzarella, basil, garlic, Pecorino
CAPRICCIOSA
Artichoke, prosciutto ham, mushroom, San Marzano tomato sauce, Buffalo Mozzarella
DIAVOLA
Spicy salami, Calabrian pepper, San Marzano tomato sauce, Buffalo Mozzarella, Pecorino
One of our favorite things about Inizio is their seasonal offerings. You never know what direction they’ll go in for the future, but here are the ones they’ve had in the past:
Spring Pizza
Pizza Di Parma
Imported prosciutto, roasted asparagus, Buffalo Mozzarella, garlic, sea salt, & Pecorino
Summer Pizza
Limone Capra
Thinly sliced lemons, fig jam, goat cheese ricotta, Buffalo Mozzarella, & fresh thyme
Autumn Pizza
Pumpkin Pizza
Pumpkin, basil, Buffalo Mozzarella, ricotta
Winter Pizza
Pizza Toscana
Potato, sausage, & kale, with a creamy vegetable base
From Winter 2019
Patate al forno
Paper thin red skin potatoes, rosemary, sea salt, smoked mozzarella & Buffalo Mozzarella
From Winter 2018
Dessert:
Cannoli and gelato from scratch--what more is there to say? In addition to the staple chocolate chip, pistachio, and lemon cannoli, Inizio offers a seasonal cannoli, too, and last summer had a v. v. special dessert pizza!
OG Cannoli
Pistachio & Chocolate Chip
Spring Cannoli
Oreo
Photo courtesy of Inizio’s Instagram page
Summer Dessert Pizza
summer PIzza
Nutella marshmallow s’mores pizza!
Autumn Cannoli
Pumpkin
with white chocolate chips
Winter Cannoli
Apple Crumb Pie
From Winter 2019
Peppermint Mocha
From Winter 2018
Drink:
Inizio offers wine, beer, soft drinks and UpDog Kombucha, but they also have really fun house-made juices and teas, like peach iced tea, strawberry lemonade, and others.
Atmosphere:
Both locations have tall ceilings and a bustling atmosphere, since they are both constantly busy. They frequently host musicians and often hold events with the SPCA, which we think is so wonderful! There are lovely patios at both locations, too.
Behind the scenes with Tax Pug
Napoletano Hospitality:
You order at the counter at Inizio and your order is brought out to your table. The service is quick and polite. You can also order online and your pizza will be ready when you arrive, if you’d rather eat your pie at home, like us!
The finished product of the above photo shoot!
Frankie’s Notes:
Frankie was always on Team Inizio during the Scallionpancake #pizzawars of 2017; Not sure what would be so hard about adding a pizza cutter to my next Amazon cart, but for some reason it just doesn’t happen; Inizio: we are sorry we get the pizza cut!! The Limone Capra is the best pizza we’ve had outside of Italy, no joke; Frankie loves that Inizio does pizza fundraisers in honor of pups like him––thanks, Inizio!
Rating: 4 out of 5
Adana
Background:
Seattle native Chef Shota Nakajima (age 28) started in the restaurant business at the age of 16, working in and around Seattle at various Sushi restaurants. He then went to Osaka, Japan, to get a more formal education, working under Michelin-starred Chef Yasuhiko Sakamoto. Afterwards, he returned to Seattle and opened up Naka, a high-end Japanese restaurant that was too pricey for its Capitol Hill location. Nakajima renovated and rebranded the restaurant in early 2017 to Adana and changed the price point to make it more affordable. We visited Adana on our December ‘18 trip to Seattle. What did we think? Read on, Pancakes!
Eat This:
The menu offers a three-course tasting for $37, which is very reasonably for a tasting (also the Chef’s lucky number!). Each course has three options to choose from, making for a fun, relatively inexpensive experience. The entire menu changes every month, so each visit will be an entirely new experience.
First Course Dishes
Tempura
Delicata squash, curried mustard aioli
The squash was perfectly fried it still had an al dente crunch to each bite. The mustard aioli was spicy, but didn’t overpower the flavor of the squash.
Turnips
Black garlic bagna cotta sauce gribiche
The waitress described this dish as turnip forward, and it we would like to throw in turnip empowered as well. A good turnip is one of our favorite vegetables, and combined with the black garlic, this one was a winner. Gribiche is a French sauce made with egg yolks, oil, and mustard.
Second Course Dishes
Fried Octopus
Kimchi, shishito, cilantro, lime, kewpie
Octopus is maybe one of the hardest things to cook correctly. This lightly fried octopus was the best I’ve ever had. My favorite dish of the night.
Lima Beans
Clams, yuzu, mizuna, bonito
Yvonne loves beans as much as I hate them, so she ordered these to spite me, which is what you do when you’re married. I did sneak in a clam, though, which I thought was very good.
Third Course Dishes
Braised Short Ribs
Daikon, radish, green onion
Short ribs are not normally my go-to. If not cooked correctly they taste too gamey and tough for my liking. These guys were cooked perfectly, with a nice maple glaze that contrasted with the saltiness of the meat.
Black Cod
Celery root, dashi
Our waitress said the cod was the signature dish of the restaurant, so we couldn’t pass this one up. The cod tasted fresh and clean, with the celery root chips adding a nice crunch.
Dessert
Ice Cream
Foraged truffle and toasted almond
There were other desserts on the menu, but when the waitress said “foraged truffle” we said yes and didn’t ask about the price ($12/scoop, we found out later). My favorite was the truffle, but Yvonne really enjoyed the toasted almond. To each their own.
Atmosphere:
Adana is located in the hip Capitol Hill district of Seattle, nestled in between record shops, art galleries, and plenty of restaurants. The decor is modern––clean lines, lacquered wood tables, minimal art, and serious wooden chopsticks, but yet still feels welcoming. Most of the dining room is recessed below the kitchen with a catwalk in between, so that the front of the house can keep an eye on all the diners from up above. The vibe reminded me a lot of Maido in Peru, which was a modern take on Japanese cuisine.
Japanattle Hospitality:
A big trend in Seattle is for the restaurant to include a 20% tip on every meals. On the bottom of the menu it tells you where that 20% goes to (60% to your waiter, 25% to 401k plan, and 15% to health insurance, etc). Here at Scallionpancake headquarters we love this idea, and believe it creates a living wages for everyone in the restaurant, not just the waiters. This, in turn, makes for more qualified, happier staff members and an overall better experience for the customers. Adana participates in this, and our waitress was amazing. She was there to answer any of our questions and overall led us through a great dining experience.
Frankie’s Notes:
A three course tasting menu for $37? We’ll take three!; We literally do not have the ability to pass up a truffle dish if it’s on the menu, no matter the price; One day we will have a custom fancy set of chopsticks to pass down as heirlooms to our children; Yuzu > Lemon every.single.time.
Rating: 5 out of 5
The Stanley
Buckle up, foodies
Background:
Paul Verica opened The Stanley in May 2018, after shutting down his popular Heritage Food + Drink in late 2017. The Stanley has a larger kitchen than Heritage, which allows Verica and his son and Sous Chef Alex to amp up their culinary greatness beyond what they’d already achieved in Waxhaw.
Oh hello, Taxpug!
The pedigree behind the Vericas is no joke: The elder Verica was a James Beard semi-finalist for Best Chef in the Southeast in 2017, Heritage was named number one by Charlotte Magazine in 2015, and, ahem, The Stanley ranked at number three by yours truly in 2018. We think the dishes coming out of the kitchen at The Stanley are beyond exciting, and we also think it’s downright charming that they’re coming from a dynamic father/son team (Jason knows a thing or two about that magic).
Eat This:
The menu changes nearly daily; on our second visit in late December, they were already up to menu number 130 after only being open since May! The offerings are farm-driven, seasonal, and richly flavored. Recently, they started offering brunch from 11 a.m.-2 p.m. on the weekends, and burgers after 9 p.m. on Friday and Saturday nights. There is also a private dining area you can reserve for larger parties or events.
Foie Gras
Pecans, apples, ginger, butternut
The creamy foie gras on the toasted brioche was a revelation. Our favorite dish out of both visits.
Surf & Turf
Veggie slaw, beef tartare, fried oysters, truffle aioli
We were fighting over every bite of this one. And that presentation!
Beef Tartare
Radishes, greens, egg, capers, and flat bread
Can you ever go wrong with tartare? They let the flavor of the meat shine through with simple seasoning and accoutrements. A+.
Asparagus
“As many ways as we could think of”
The compressed asparagus on the bottom layer had a great texture and was loaded with fresh, green flavor.
Sunchoke Chips
Spicy mayo
This is one of the dishes they’ve brought over from Heritage, and we can see why. Ultra-snackable.
Scallop
Butternut, curry, carrots, sesame, pea shoots, mustard greens, ginger
We were huge fans of the light broth and added vegetables that highlighted the melt-in-your-mouth scallop.
Trout
Risotto, beets, spinach, red wine
The trout was prepared perfectly, and the risotto was a big hit with our table. Also dug the bright beet color of the risotto.
Raviolo
Short ribs, goat cheese, truffle, arugula, shrooms, broth
This dish wasn’t a looker, but the flavors were multi-layered and the broth added a rich umami.
Quail
Chicken-fried, cheddar grits, collards, gravy
I don’t eat corn (hey grits), but Jason and Olivia (of UpDog Kombucha!) described it as juicy, tender, and well-seasoned.
Duck Breast
Rutabaga, turnips, carrots, swiss chard, demi-glace
Jason says: carrot & duck is the new Starsky & Hutch. Is there anything else you need to know? This duck did not die in vain.
Steam Buns
Fried chicken, kimchi, Alex’s glaze
These put all other steam buns in our city to shame. You know who I’m talking about. Or do you?
Beets
Blue cheese, herbs, and “stuff”
Presentation is perhaps the best I’ve seen in Charlotte. This is the most beautiful palette of beets ever created. It tasted light and spring-like, which was perfect when we had it back in May.
Foie Gras Funnel Cake
WIth strawberries a few ways
This was the dish that first got us in the door back in May. You had us at foie gras. Very tasty, and obviously very fun to look at and eat!
Also, someone commented on our Instagram that we shouldn’t be eating foie gras and that we were inhumane. We’ll tell you what’s inhumane: passing up foie gras when you have the chance to eat it. Especially in a funnel cake. Good day.
Arancini
Pork belly, blue cheese, cider
These were a bit underwhelming, but we admittedly aren’t the biggest fans of arancini to begin with.
Also, who’s that pug in the background?! It’s UpDog Kombucha Olivia! YAY.
Dessert:
The wonderful Ashley Boyd was in charge of the pastry program at Heritage, and at The Stanley, that honor goes to Morgan Romeo. Her treats are next-level delicious and innovative. Whatever you do, don’t skip dessert at The Stanley.
Peanut Butter Cup
Powdered peanut butter on top and mouthwatering chocolate on the bottom. They should have this one on the menu permanently.
Swiss Roll
White chocolate, pistachio, cranberry
A flashback to childhood, only a million times better. Those tiny meringues!
Drink:
Our BFF Larry Suggs helped The Stanley start their cocktail program, and boy, did he ever get things off on the right foot. Some of the most Instagram-worthy drinks in the city are served with a strong pour. Drink up.
Honey Mocktail
Mr. Suggs made Jason this honey mocktail that he hasn’t stopped raving about since.
Queen City Duchess
Casamigos Reposado, cranberry cordial, Cocchi Americano Apertif, lime
I could have had four of these, and the one I did have went down in five minutes flat. Casamigos tequila is the greatest thing George Clooney ever put his beautiful hands on. Also, can I be the Queen City Duchess? Please?
Atmosphere:
The interior is perhaps one of our favorite parts, and that’s saying something. It’s warm and inviting, and it feels like you are in your rich neighbor’s library. We’re talking carpet, strategically-placed books, and rich wood accents. Carpet in a restaurant is an unexpected surprise these days, and we really dig it. Coziness plus. The bar has a fun vibe, and we’ve seen people chilling here for hours. Bottom line: it’s the kind of place you want to linger.
Verica Dynasty Hospitality:
Not hyperbole––the service at The Stanley is some of the best we’ve had in the city. The waiters take their time explaining each dish and we’ve always felt exceedingly well taken care of.
Frankies Notes:
What happens when you drop some aioli on that carpet, though?; I want a Romeo-made version of all of my favorite childhood desserts, like the brownie that came inside of my frozen Kid Cuisine TV dinner; Great father/son duos: Paul & Alex, Bernie & Jason, Marlin & Nemo, Jason & Frankie; When they’re taking votes for Queen City Duchess, please keep me and Frankie at top of mind.
Rating: 5 out of 5
Top Five Dishes of 2018
The moment before Noma
Scallionpancake Top Dishes of 2018:
In addition to our top five restaurants of 2018, we decided to spice things up and rate our top five dishes of 2018, like we did last year. Sometimes, we really love a particular dish at a certain restaurant, or something smaller at a casual place that is worthy of the title of "best dish," when "best restaurant" doesn't quite make the cut. Without further ado, here are our top five dishes of 2018!
Jason
1. FIVE AGES OF PARMIGIANO REGGIANO
Osteria Francescana, Modena, Italy
Our overall experience at Osteria Francescana was a slight disappointment, but the the most famous dish by Massimo Bottura was excellent. I could have eaten 100 of these.
2. SHAWARMA OF CELERIAC AND TRUFFLE
Noma, Copenhagen, Denmark
You knew we weren’t going to get through this list without a dish from Noma. I had to think long and hard about which dish to choose, and I ultimately chose the celeriac shawarma because of how unique it was. This was 100% vegetarian and it tasted like the best, most savory meat shawarma you’ve ever had. Of course the truffle sauce didn’t hurt, and also the sourdough bread to mop up the sauce was next level, too.
3. Almond Granita
Caffè Sicilia, Noto, Sicily
We saw the Chef’s Table on Corrado Assenza and immediately booked a flight to Sicily. We came for the almond granita, and we were not disappointed. Words can’t describe how clean and natural the almond flavor is, so just stare at the picture and then book your Ryanair flight stat.
4. #19
Langers, Los Angeles, CA
You haven’t had rye bread until you’ve had the rye bread at Langers in LA. Put a pastrami reuben in between two slices of the heavenly bread and you’ve got yourself one of the best sandwiches in the world.
5. Aqua chile
Sanchez, Copenhagen, Denmark
This was one of the most unique dishes we had in Copenhagen. Think of a very spicy ceviche with mostly Danish ingredients and a strawberry acid broth.
Honorable Mention: Pickled Onion Rings
Majordomo, Los Angeles, CA
A revelation that could have easily made the top five if we hadn’t spent so much time in Copenhagen this year. These onion rings were the best I’ve ever had.
Yvonne
1. Mold Pancake
Noma, Copenhagen, Denmark
Oh Noma. You are my whole life. Jason didn’t have as strong a feeling about this dish as I did, but my goodness, it blew me away. A tortilla with, yes, mold growing on it, much like the rind of brie cheese. The inside was filled with a shock of cold, creamy ice cream and a balsamic fig sauce. I can’t even conceive how someone could conceive of it, you dig?
2. FIVE AGES OF PARMIGIANO REGGIANO
Osteria Francescana, Modena, Italy
While much of our experience at Osteria Francescana left something to be desired, Massimo Bottura’s most famous dish did not disappoint in the slightest, and both of us felt that it made the trip to Modena worthwhile in a single bite. Parmesan is such a rich, umami flavor, and getting all of the different ages and textures together was nothing short of mind-blowing. Also, the portion was more generous that what you would expect for a tasting menu, which pleased us thoroughly, as we both could have eaten a vat.
3. Roast Chicken
Amass, Copenhagen, Denmark
On our second visit to Amass (we also went in November 2017), we dined a la carte at the bar. During this meal, we had a roast chicken from Hegnsholt farm with a sauce made from reduced carrot and almond milk, and it blew me away. I typically don’t even like chicken, and I never order it. This changed my worldview. I could drink this sauce on the daily.
4. Almond Granita
Caffè Sicilia, Noto, Sicily
Oh, Corrado Assenza, you are a god among men. Eating the classic Sicilian breakfast of warm brioche and creamy almond milk granita was a life experience I won’t soon forget. Whereas most Italian granitas are made with a syrup (which is still delicious, mind you), Assensa’s family version is made with a freshly-made almond milk, which retains the grittiness and full-bodied flavor of the Sicilian almonds used to make it. Neither the brioche or the granita are overly sweet, and though this seems like an intense breakfast option, I promise it simply hits the spot.
5. AS THE DRIFTER RESTS, IN REVERIE OF DAYS AHEAD
Atelier Crenn, San Francisco, CA
The coconut dessert from Atelier Crenn is as if I imagined the ideal dessert in my mind and Dominique Crenn brought it to life. Imagine a creamy coconut pudding studded with pineapples inside of a bowl made entirely of chocolate. Yeah. That sort of begins to cover it. Also, the portion was exceedingly generous for a dish that comes near the end of a 17 course tasting menu, which I appreciated. Just because I’ve eaten a lot doesn’t mean I want to skimp on dessert, you feel me?
Honorable Mention:
Jasper Hill Farm Cheesecake
In Situ, San Francisco, CA
We want to go to Spain to try this dish in the flesh. The Jasper Hill Farm Cheesecake with hazelnut, white chocolate, and cookies, inspired by Albert Adria’s dish from Tickets in Barcelona.
It’s cheese. It’s chocolate. It’s a party.
Honorable Mention:
Kato’s Silken Tofu
Upstream, Charlotte, NC
This beauty had soymilk, pickled shimeji mushrooms, ikura & fried ginger
Sad to lose Kato to Chicago (again)
Top Five Restaurants of 2018
Oh…Hi….Massimo Bottura.
What a year! It’s hard to believe this is our fourth year of blogging and our fourth annual best restaurant list. This year was extra special, as we spent a month eating heavily in our favorite city in the world, Copenhagen. Not only that, we went to Noma, Eleven Madison Park, and Osteria Francescana this year. Which of them made our ultimate list for 2018? Read on to find out!
Jason
Celeraic shawarma
Magical fish
2. Bardo popup with Chef Jake Bickelhaupt
Charlotte, NC
Bardo is the best restaurant in Charlotte. Hands down. Chef Mike Knoll of Bardo worked with Chef Jacob Bickelhaupt in Chicago. Bickelhaupt had a two Michelin Star restaurant in Chicago, 42 Grams, which shut down because of a domestic violence incident with his ex-wife. He is holding pop-up dinners around the country, and he held a one day pop-up in Charlotte where he and Chef Knoll served a 12-course tasting menu that was incredible.
Honey ice cream with a bee pollen magic shell
San Francisco, CA
Atelier Crenn is chronically underrated by the Top 50 Best Restaurants list, but not by Scallionpancake. Of all of our out-of-town high-end dining experiences, this was second only to Noma for 2018. And this dessert? The best. Coconut and pineapple custard with a chocolate outside that is made to look like a coconut.
I am a happy man at EMP
New York, NY
Eleven Madison Park was very contentious in the Scallionpancake household. It didn’t live up to our expectations, but it was still, in my opinion, a spectacular evening. The best dish was the duck, but the rest of the courses were also excellent. The only part I found truly lacking were the dessert courses.
Finnish blueberry vodka
5. Restaurant Kuu
Helsinki, Finland
This meal at Kuu was one of those that stands out when taking into account the perspective of the time and place. Here, I had reindeer for the first time with a glass of Finnish blueberry vodka. To me, this meal encapsulated our weekend in Helsinki perfectly.
Back on my college stomping grounds, NYU’s Florence campus
Yvonne
I am only truly happy in Noma’s hygge room
It’s NOMA, bish
1. Noma
Copenhagen, Denmark
This isn’t even a fair fight. Noma was not just a restaurant for me, it was a major life event. As we’ve mentioned often on the blog and podcast, I often go into experiences with little to no expectations in order to avoid disappointment, and Noma was no exception. I really wasn’t prepared for how much Noma’s atmosphere, service, food, and creativity would blow me away. From being greeted at the door by René Redzepi to the celeriac shawarma, to the hygge room, I am not sure if any other dining experience will ever live up to Noma.
Maybe not dressed properly for Atelier Crenn
2. Atelier Crenn
San Francisco, CA
Everyone knows how I feel about Dominique Crenn and Atelier Crenn, and Jason and I cried tears of joy for her when she finally achieved her third Michelin Star earlier this month. Atelier Crenn’s tasting menu with the accompanying poetic flare was so thoughtful, and every single flavor and texture just made my heart sing. Something about her food really speaks to my soul and my tastebuds, particularly her desserts. So many similar restaurants dial in the dessert options, but Crenn didn’t make them an afterthought.
I don’t even usually like chicken, hand to god
3. Amass
Copenhagen, Denmark
I know that this choice will shock and intrigue Jason (no--we don’t talk about our picks together at all. We don’t want any undue influence on one another). We ate a much larger meal at Amass last year, but somehow it didn’t leave the same impression as the small, non-tasting meal we had at Amass this summer. I had been dreaming of their fermented potato bread since the last time we had it, and it remains one of my favorite things of life. Imagine the best sourdough you’ve ever eaten, but even tangier and doughier. This visit, we dined at the bar, sipped on the best Aperol Spritz I’ve ever tasted, and just had the loveliest time. If you are visiting Copenhagen, I recommend ordering sitting at the bar and ordering a la carte over the tasting menu for sure. You do have to sit at the bar or counter for this option, though, and seats are first come, first served. The atmosphere is second to none, also. Amass is housed in a giant warehouse overlooking the water, and the giant murals are majorly fun and change regularly.
You eat this salad WITH YOUR HANDS. I know there’s a fork there. That’s irrelevant.
4. Al’s Place
San Francisco, CA
We went to Al’s Place with our friends (and friends of the blog and pod) Sharon and Andrew when we visited San Francisco in May. Everything about our evening was magical, from the company to the salad you eat with your hands. I loved the emphasis of fresh vegetables with zero compromise on flavor. Also, these radishes with butter made one of the prettiest plates I’d ever seen. From the brine-pickled french fries to the warm brownie sundae, I was in heaven for the entirety of this meal.
PICKLED FRIED ONION RINGS omg
5. Majordomo
Los Angeles, CA
David Chang is the god of umami, and I love everything I’ve eaten at all of his restaurants, and all of his dishes are highly memorable for me. Majordomo was up there with Ko as far as the all around experience, and the bing bread and pickled onion rings with French onion dip skyrocketed Majordomo into my top five late in the year. We also met two fabulous ladies out on a girls’ night, and sitting next to them and getting to know them just made the evening that much more enjoyable. Chang is masterful at creating fine dining experiences that are the polar opposite of stuffy, and I always feel free and giddy while eating at his restaurants. I am not surprised we met new friends at Majordomo, because that’s just the vibe that Chang has cultivated in this space.
Honorable Mention: Bardo
Charlotte, NC
Bardo is our favorite restaurant in Charlotte, and every experience there transports us and makes us feel that we’ve left home for a bit. Beyond the inventive and delicious food and drink, Jason Whiteside, Mike Noll, and Amanda Britton have made us feel like a part of their family, and now each visit is even more special than the last. Bardo makes Jason feel happy and relaxed, and since he works so hard and is always so busy, I am so appreciative that we have a food oasis in Bardo that is transformative for my husband during a hectic workweek.
WHATTA YEAR. Bye, 2018.
PCG Farm to Fork in the Garden
Background:
The Farm to Fork Picnic, put on by the Center for Environmental Farming Systems, has taken place for in Raleigh for many years. This year, the Piedmont Culinary Guild (PCG) brought the event to Charlotte on the stunning grounds of the Daniel Stowe Botanical Garden. PCG’s Executive Director Kris Reid brought together over twenty local chefs and purveyors to showcase our region’s unique ingredients and flavors. This year’s event was held on September 23rd, and tickets were $85 for adults, $50 for young adults (1-20), and children under 12 got in free. We were so excited to receive tickets in order to share the bounty with our readers. We are sure that Farm to Fork in the Garden will be held again next year due to its success, so read on to see what you can expect!
Eat This:
Everyone received the most adorable wooden spork upon arrival, and you were instructed to keep your fork for the entire event. This is the one thing we weren’t crazy about. Although we understood and appreciated it from a conservation standpoint, the fork got pretty dirty after a few dishes, and because of this, you wouldn’t want to throw it in your purse or your pocket, so it got a bit cumbersome to carry around a drink, the spork, the map, etc. Also, I threw mine away after the first dish, because I am terrible person and a creature of habit. Luckily, they gave me another one.
All of the chefs partnered with local farms for their dish’s main ingredient. Here are the dishes we sampled, though there were many more we didn’t get to try––we were positively stuffed!
Aux Bar
Steven Goff
Urban Gourmet mushroom fritters with smoked mushroom gravy
One of only a handful of vegetarian options. This dish was savory and tasty. We’ve not yet tried this restaurant, and this certainly made us interested to go check it out soon!
Upstream
Gene Kato
Spiced crispy shrimp with Barbee Farms tomato-melon curry
We loved this dish, and we are still mourning the loss of Gene Kato, who recently returned to Chicago.
Sante
Adam Reed
Kale-stuffed chicken breast medallion with fig jam, apple slaw, pickled radish, and shaved smoked egg yolk
The smoked egg yolk was awesome, but the chicken breast was a bit tough and bland, as chicken breast can tend to be, unfortunately.
Hello, Sailor
Mike Rozycki
Rocky River Farms conchiglie a la bolognese
This dish wasn’t a looker, but it was so freaking delicious.
Pine Island Country Club
Joy Turner
The farm at Flat Creek pork belly with Cheerwine, boiled peanut relish, pickled slaw, dry rub, garnish
We adored this pork belly. So flavorful!
The Yolk
Greg Collier
North Corner Haven West African chicken stew with crispy rice and mixed carrot slaw
Greg Collier can do no wrong, and this dish is no exception.
Fahrenheit
Dave Feimster
Clearview Farms fried chicken with charred chile jam and roasted Kabocha puree
This was a major crowd favorite. How could fried chicken be bad?
Southminster
Ryan Forte
Thai-pickled NC shrimp with Friendship Gardens baby bok choy, radish kimchi, and Asian-style boiled California runner peanut hummus
This was our favorite dish, and Southminster is actually a retirement home! Jason and I immediately inquired if we could get on the list. Hey, we’re getting very tired, and retirement is way too far away. Let’s all rest and eat Forte’s food for the rest of our days. Amen.
Queen City Market
Christopher Young
Smoked Underwood Farms mojo pork with arepa de choclo, housemade queso blanco, peach mostarda, tomato caramel
The pork was cooked perfectly, and the flavors were outstanding. Another big crowd hit.
Dessert:
Sweet Lew’s Barbecue
Lewis Donald
Smoked J&J Farms honey and Hickory Hills milk panna cotta with J&J lemongrass jam and farm flowers
This was my favorite dish of the event. They actually smoked the honey in a smoker! So cool.
Sweet Lew’s just opened the other week, and they have been regularly selling out of BBQ. We can’t wait to get out and try their meat offerings.
300 East
Ashley Boyd
Wild Hope Farm butternut squash blondie with goat yogurt, maple, vanilla, and toasted grains
Has Boyd ever done anything less than amazing with desserts? Answer: No.
Drink:
Bob Peters
Punch!
Peters himself was slinging punch, and we chatted with him about what he’s up to. He’s been consulting with restaurants all over the region on their cocktail programs, and he seems to be living his best life. He continues to make the best punch in the game.
UpDog Kombucha
Olivia Wolff & Lauren Miller
No picture of cute Olivia, who was serving up delicious kombucha. Did you listen to Olivia’s guest appearance on the Scallionpancake podcast?! She’s just the best human ever. The end.
Atmosphere:
Half of Scallionpancake had never visited Daniel Stowe Botanical Gardens, and the other half was their for Cousin Amy’s wedding! What an absolutely stunning venue for a wedding or a food event. It was a hot day, but we had some rain just before our arrival that cooled it off. There was live music, face painting for the kiddos, and, of course, so many beautiful flowers and plants!
Farm to Table Hospitality:
The hospitality was extra great, as in most cases it was the actual chefs who were serving up their dishes! That personal touch made the event extra special and more than worth the cost of admission.
Frankie’s Notes:
We hope that our unabashed love of Kato didn’t scare him back to Illinois; I cannot be trusted to re-use a spork 20+ times; I wonder what Winnie the Pooh would think about smoked honey; I wish that I could have attended Cousin Amy’s wedding, but I was just a glimmer in Jason’s eye then; If you think we wouldn’t move into a retirement home just for the food at age 32, then you clearly don’t know us at all.
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.
Chef Alyssa's Kitchen
Stuffed Babka French Toast
Background:
Most of us in Charlotte know Chef Alyssa for her popular cooking classes, which used to be held in Atherton Mill. Last year, Chef Alyssa and her co-owner and husband Andrew Wilen moved to Bowers Mill on Yancey Road, near Olde Mecklenburg Brewery. Chef Alyssa’s cooking classes are wildly popular and often sell out, and the catering and prepared meal side of their business has also been very well received by Charlotteans. Taking all of these successes into account, opening a restaurant was the next logical step for this dynamic foodie duo.
Chef Alyssa on the right!
Last Saturday, Chef Alyssa’s Kitchen opened to the public for brunch from 10 a.m. until 3 p.m., and we got to come out the weekend before to get a sneak peek at the menu and try a few things.
Eat This:
Stuffed French Toast
Cinnamon Babka French Toast stuffed with an over-easy egg, topped with berries and pecan maple syrup
Chef Alyssa is our Jewish soul sister, and she and Jason went to the same temple growing up! So, this babka French toast is a nod to one of the best Jewish culinary creations there is. If you’ve never had babka, you’re missing out. And babka a la French toast is a great way to enjoy this classic.
Pancake Tacos
Fluffy pancakes filled with house bacon and scrambled eggs with spiced maple syrup to dip
Pancake. Tacos. Is there anything else to say?
Vegetable Knish
Root vegetables, fennel, and potato wrapped in soft crust, served with a side salad
Ah! More Jew food! A knish is basically a dough ball filled with meat, potatoes, sauerkraut, cheese, or, in this case, vegetables!
The Latin TBD
Mixed potatoes, over-easy egg, adobo chicken or tempeh sausage, spicy cream, avocado
Put an egg on it + put an avocado on it = winning.
Modern Southern
Mixed potatoes, brussels sprout and apple hash, house bacon or tempeh sausage, fried egg
Have you ever seen a fried egg so perfect?
The Ron Swanson
Eggs your way... but Ron would have them scrambled... bacon and toast
A legend and a classic walk into a bar…
Andrew’s Breakfast Sandwich
House English muffin, omelet with Ashe county sharp cheddar and choice of house bacon, sausage, or tempeh sausage
House-made English muffins are the stuff of life.
Breakfast Burrito
Scrambled eggs, local chorizo or tempeh sausage, Ashe county sharp cheddar, potatoes, peppers and onions, tomato jam
Jason will be getting this on the reg.
Stone Cut Oats, Buckwheat and Rice Grits
Finished with your choice of sweet or savory toppings. Shown here with the sweet version: almond butter, maple glazed local fruit, coconut cream, cinnamon crumble
All the toppings! We’d like to try the savory version next, which comes with sautéed local maitake and oyster mushrooms, kale, sesame, chili oil, fried egg
Dessert:
Sorghum Blueberry Muffin
No photo of this because we ate it so fast. But isn’t Papa Jason cute with his pug sons on Hanukkah?
There is also a fruit and yogurt parfait and an apple crisp on the menu, too!
Atmosphere:
Chef Alyssa’s Kitchen is a large space, because it has to accommodate her cooking classes. The vibe is casual, and you order at the counter.
Jewish Soul Sister Hospitality:
Chef Alyssa and Andrew are total mensches, and it’s no wonder they’ve had such success considering their hard work and friendliness. You won’t be disappointed with any service you get from Chef Alyssa, whether it’s a class, prepared meal, or a lovely Saturday brunch.
Frankie’s Notes:
Brunching is to millennials what Netflix is to a snow day; We don’t take cooking classes because we are more eaters than chefs, but we would make an exception for a Chef Alyssa class; The pugs love Hanukkah because they get eight nights of peanut butter biscuits; Ron Swanson can teach us all a lot about life and brunch; sometimes we fail at food blogging when it’s too delicious and we can’t wait to take a picture before diving in.
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.
Bulla Gastrobar
Ham croquettes equal money
Background:
Bulla is a small, Florida-based chain that specializes in tapas. From the original Coral Gables location, Bulla now has eight restaurants, including one in Charlotte. We have visited this South Park eatery several times over the past six months since their opening, and we wanted to share our thoughts with you, dear readers. First, and most importantly, perhaps, Bulla is pronounced “boo-ya” and not “bull-ah,” so now you won’t have to feel silly when you are chatting about the Charlotte restaurant scene with your coworkers. Although Bulla is a chain, it’s still small enough that there is a level of integrity to their food and service that you don’t see at larger chains, and we hope it stays that way.
Interior of Bulla Charlotte
Exterior of Bulla Charlotte
Bulla is right next to Cowfish. And this giant cowfish!
Eat This:
Bulla is strongest on their tapas and starters. We have yet to be as impressed by the larger dishes. Read on for the details.
Charcuterie Board
Acorn fed pure Iberian ham, Manchego, assorted crackers, caramelized walnuts
We thought the accouterments served with the charcuterie was a little lame. While the selection of meats and cheeses is strong, the bread could have been better, and we like a little dried fruit/honey. Skip, unless you have to taste that sweet, sweet Iberian ham––which we totally get.
HAM CROQUETTES
Serrano ham, fig jelly
Order these. Two pug thumbs up.
PATATAS BRAVAS
Crispy potato cubes, spicy brava sauce, aioli
Basic, but delicious.
ALBÓNDIGAS
Veal and pork meatballs, Manchego, tomate frito
Pretty good, though not mind-blowing. We probably wouldn’t get these again.
HUEVOS ‘BULLA’
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil
The best thing on the menu. We come here basically just for this. Worth it. They bring this dish out in a cast iron pan with everything layered, and then they mix it all up tableside. Fun and super, super tasty.
HUEVOS ‘BULLA’
The premix
GRILLED OCTOPUS SALAD
Grilled octopus, roma tomatoes, cucumber
One of my personal favorites. Very fresh, and lots of different textures that play together nicely.
MONTADITOS
Brisket, tomato marmalade, guindilla, tetilla cheese
Super delicious little bites. We would order these again.
PAN DE CRISTAL CON TOMATE
Toasted crispy ethereal bread brushed with fresh tomato
I had high hopes for this, but it didn’t quite live up to the flavor I envisioned.
Bistro Fillet
Spanish paprika rub, Mahón cheese grits, sautéed vegetables, whipped serrano butter
The entrees at Bulla are just not as impressive as the small plates. Take this steak––overcooked and blah.
Summer salmon Ceviche
Roasted red pepper, jalapeños, carrots
This was a dish from their summer menu, and you should be glad it’s gone––at least the version we had. The salmon was not fresh, to the point that I wouldn’t eat more than the first bite for fear of getting ill. We sent this one back. Our server was very understanding, and we didn’t let this one mishap sour us on Bulla as a whole. These things happen. We felt that this dish would have been good with fresh fish. However, anything less than fresh raw fish is muy mal.
Dessert:
Bulla’s dessert menu is perhaps their best work, so definitely don’t skip it.
TORRIJA
Caramelized brioche, turrón ice cream, honey
Turron is made with honey, eggs, and almonds, and Scallionpancake loves almonds. We get the torrija every time, and this and the Huevos Bulla, are more than worth our while. ORDER THIS!
CREMOSO DE CHOCOLATE
Three layer chocolate genoise, vanilla ice cream, olive oil, Maldon salt
Smeh. Get the torrija instead.
Drink:
Bulla pushes their red, white, and rosé sangrias heavily. You can get the red version without Sprite added, so it’s less sweet and more wine-forward, which we appreciate. The margarita wasn’t strong and was far too sweet. Pass.
SANGRÍA & SPANISH MARGARITA
Red wine, brandy, triple sec, sprite, chopped orange
Jimador Reposado, Grand Marnier, Lustau Amontillado sherry, lime juice, agave nectar
Atmosphere:
The atmosphere is lively, the acoustics are not great (read: it’s loud), and the decor is richly colored with deep blues and dark wood paneling throughout. The kitchen is partially open, so from some seats you can get a glimpse of the culinary action.
BOOYA Hospitality:
On our visits, we have had great service. If there has been a mistake (like with the above ceviche dish), it has been quickly and politely resolved. However, some friends of ours experienced horrible service, so your mileage may vary.
Frankie’s Notes:
Frankie’s best work is also his dessert; Whatcha gonna whatcha gonna do with that DESSERT; Frankie wrote that song; You should probably keep mispronouncing Bulla like we did on our podcast for the first few weeks, because that’s super entertaining for everyone; Everyone should get a chance to ride a cowfish at least once in their lives, and we are lucky enough here in Charlotte to live that dream as often as our hearts desire; Ceviche with bad fish is like a bank holiday where you still have to go to work; BOOYA, bishes.
Bulla has a few standout dishes that keep us coming back for more, but a few items still need work. A fun date night atmosphere helps push Bulla Charlotte to a:
Rating: 3 out of 5
Top 25 Restaurants in Charlotte: 2018 Edition
Listen to our podcast on the Top 25 Restaurants in Charlotte 2018
We decided it was about time that Scallionpancake ranked the top restaurants in Charlotte, especially after some other outlets posted top ffity lists that we didn't quite agree with, which we say in the most southern way possible #blesstheirhearts.
Let's get some caveats out of the way. We live in Uptown, so proximity may play a role (though we’ve been known to drive 40 minutes for Whit’s Custard regularly). We know we haven't been to a lot of off-the-beaten path ethnic restaurants, so we apologize in advance for that, and we welcome your suggestions if you have a favorite. Next, we are only doing restaurants located in Charlotte proper. This means no Kindred, Hello Sailor, or Flipside.
Also, any sort of chain with a location outside of Charlotte, didn’t make our list. Yes, we're talking to you, Viva Chicken (and DeSano!). Finally, we have to have gone there, obviously. While we clearly dine out often (too often, perhaps), there are a few Charlotte staples, like Fig Tree or McNinch House which we just haven't made it to yet. If we haven't gone, we can't put you on the list. (Yume and The Waterman—we are coming for you soon!). Also, even though we ate at Noma this year (sorry, we had to say it one more time), we don’t discount casual joints. Places where you order at a counter mingle among white-tablecloth establishments, because good food is good food, and everything else is just window dressing.
Without further ado, we present Scallionpancake's Top 25 Restaurants of 2018:
1. Bardo
Bardo is the best restaurant in Charlotte, and nowhere else even comes close. It’s the first restaurant in town to receive a coveted Michigan Pug. The flavors and textures are next level. Our favorites on the menu are the Cobia, egg and grains, ribeye, and tortellini.
2. Haberdish
The quintessential Charlotte restaurant. The unpretentious food is affordable, really freaking good, and showcases the best of traditional and modern southern food. If it's your first time, you have to get the fried chicken and mac and cheese with chicken skins. Don't skip a cocktail, either! Haberdish is also tops for brunch.
3. The Stanley
Chef Paul Verica, formerly of The Heritage in Waxhaw, opened up The Stanley in May and it has quickly become one of the best in Charlotte. It’s farm to table, so the menu changes almost daily based on what’s available.
The tapas style restaurant has such a variety of food, from sushi rolls to their signature watermelon pork belly tacos, that it's hard to believe a restaurant could do everything this well. But Soul pulls it off and then some. Plus, the vibe is the best in Charlotte. Sit at the bar for the most fun.
5. futo Buta
Years ago, Chef Michael Shortino was one of the first chefs to show that Charlotte was ready for good food. Futo Buta is serving up some of the best ramen in the Southeast. Our favorite is the Fire and Ice.
6. Stoke
Stoke has been our top Uptown restaurant for a while. The vibe is one of the coolest in Charlotte, and the food is always excellent. The star of the show is the donut with diplomat cream. Make sure you bring friends so you aren’t judged when you order one for yourself.
7. Kabab Je
Ever since Kabob Grill closed (RIP), Kabab Je holds the title of best Mediterranean food in town. The pita. THE PITA. It’s the best. Sorry, Yafo. Get the lamb kabob and lots of sides.
8. Zeppelin
Zeppelin has an old school vibe, a great cocktail bar, and fantastic food. Some of our favorites are the lobster avocado toast, the yellowtail crudo, and all of their desserts.
9. The Asbury
Putting Yvonne’s hatred of The Dunhill aside, The Asbury always has unique and fun plays on traditional southern cooking. They also have an excellent brunch. It’s our family’s go-to before a Panthers game.
10. Dot Dot Dot
The Park Road speakeasy is serving up some of Charlotte’s most inventive dishes. Cold smoked fried chicken? Yes, pease. American Wagyu with truffle glacé? You don’t have to tell us twice. Take your hot date or your hot mistress. Either will be impressed.
Chef Shortino did it again when he opened up Lincoln’s Haberdashery in early 2018. It’s one of the coolest hangouts in town, and everything on the menu is good. Our go-to is the 13th: house-made mozzarella, La Quercia prosciutto, fresh basil, and extra virgin olive oil.
12. 300 East
A Charlotte classic with Ashley Boyd at the helm of the knock-out dessert program. Wood sorrel ice cream with lavender honey cake? YES, WE’LL TAKE 300 PLEASE.
13. Beef & Bottle
Photo from wheretraveler.com
Beef & Bottle has been around for 40+ years in Charlotte, and it’s as old school of a steakhouse as you can find. It’s a great date night or special occasion location. They also might have the tastiest onion rings in Charlotte.
Organic at its best. Siggy is cooking up some of the best food around, and it happens to be good for you, too. Everything on her menu we’ve enjoyed, but our go-to is the steak sandwich.
15. Flour Shop
The best pasta in Charlotte is at Flour Shop. Go sit at their gigantic bar and watch the chefs do their thing Their house-made burrata is a must order.
16. Lang Van
Lang Van is Charlotte’s best Vietnamese restaurant. The service here is incredible. We’ve gone six months without eating here and they still remember our orders. It’s pretty amazing. Oh, and the food is incredible, too.
A BBQ Joint with a Korean twist. Everything here is good and is known to cause middle of the night cravings. The unique sides have us coming back over and over again. Our favorites are the date tea, brisket, fire chicken, tofu wings, and potato swirl.
18. La Belle Helene
Charlotte’s new French restaurant is an instant hit for its food and stunning art deco decor. You can tell if a French restaurant is good based on the chicken, and LBH’s chicken is off the chain. Also, don’t forget about their desserts, including this amazing rhum baba.
19. Inizio Pizza napoletana
Inizio’s Neapolitan style pizza takes the cake, or dare we say pie, for the best Charlotte-based pizza place. If you’ve never been, try their classic margherita and the pistachio. Also, don’t sleep on the cannoli.
20. Bang Bang Burgers
The best burgers in town are at Bang Bang. Their short-lived Bang Bang Bites were a quick favorite of ours, but we keep going back for the big guys. Make sure you order the onion rings.
21. Sea Level
In general, Charlotte lacks good seafood restaurants. Sea Level is changing that, bringing in fresh local fish from the coast. Their lobster rolls are off the chain, and don’t overlook their fried chicken sandwich.
22. Ru Sans
We’ve tried all the local sushi joints, and we keep coming back to Ru Sans over all the rest. Our staple rolls are the Green Dragon, Ultimate Tuna, Sunshine, and the Chipotle Roll. Haters, back down. We also are not ranking them based on the lunch buffet. Chill. And don’t eat at sushi buffets. That’s on you.
23. Omaggio Pizzaria
The Roman-style pizza at Omaggios is just a bit behind Inizio, but not by much. It’s a thiner crust here, but the ingredients are top notch. Try something with pepperoni, which we think is the best in town.
24. Tea Fusion cafe
We’ve been known to drive up to University late at night, pugs in tow, to have the best bubble tea, shaved ice, and Vietnamese sandwiches in Charlotte. If you’re into Thai iced tea, Tea Fusion has one of the tastiest in Charlotte.
25. Laurel market
Laurel Market has the Charlotte breakfast sandwich game wrapped up, and they are all between 4-6 dollars. We especially love the Mercado, which is bacon, egg, and pepper jack cheese with spicy chipotle spread.
Never Doubt Phil Rosenthal: Go to Langer's Delicatessan
Background:
Here at Scallionpancake headquarters, we are obsessed with Phil Rosenthal. You might know him as the creator of Everybody Loves Raymond, but we know him as the star of the best food show in the world: Somebody Feed Phil. Phil is our type of guy. He’s Jewish. He loves good food. He loves to travel and centers his travel around food. And he would talk to anyone or anything. We can’t say enough good things about Phil, and he seems like the nicest guy in Hollywood.
Phil has been many places we have been, including Copenhagen, where we basically used his episode like a travel guide and he did not disappoint us. So when we knew we were going to LA, Phil’s home, we had to go where he said to go. Phil’s Los Angeles episode came out in 2015, but a lot has changed in three years. Some places have shut down, moved, or changed chefs; however, the one place that has not changed and will probably never change is Langer’s Deli.
Langer’s is a Jewish style deli that was opened in 1947 by Albert Langer to cater to an influx of Jews that were moving into Los Angeles. He bought the space for $14,500 and started operating the deli with just his wife and a dishwasher. Today, Langer’s is an institution, receiving the American Classic award from the James Beard Foundation in 2001, and, of course, receiving the highest accolade by Phil, who named it the best Pastrami sandwich in the world.
There are very few traditional Jewish delis left in the country. Most in New York have shut down, leaving Katz on the Lower East Side as the lone survivor. Langer’s is the NY Jewish Deli of Los Angeles, and in a lot of ways it outshines the New York originals.
We went to Langer’s with my parents, knowing that my dad loves old school Jewish delis. He talks about dearly departed ones in New York a lot, and whenever we go to a city he is always looking for that slice of the past. My dad has also recently taken up eating meat, after about a 20 year hiatus. So it was go-time on pastrami. My dad, and my grandma, and probably my grandma’s grandma, also have a yearning for good Jewish rye bread, which we just don’t get in Charlotte. I guess the one good thing they could get in the shtetls in Europe was rye bread. Once you’ve had a real rye, it’s hard to go to the local bakeries and feel impressed. So, if you want to remain impressed by Charlotte’s bread scene, don’t go to Langer’s.
Eat This:
If you are going once, there is only one thing to order, and that’s the #19. This is a pastrami reuben with hot pastrami, Swiss, Russian dressing, and coleslaw served on their famous twice baked rye bread. When the waiter gives you the menu with a million items don’t even look at it. PUT THAT MENU DOWN. Don’t try and out think your Langer’s experience, do what you came here for and get the #19. If you’re going with multiple people, let them make the mistake of not getting the #19.
#19
Hot pastrami, coleslaw, Swiss, Russian dressing, rye bread
This is as good as advertised. You haven’t had pastrami until you’ve had the hot pastrami from Langer’s or Katz Deli. What sets this apart is the rye bread. It’s the best rye bread in the world. They don’t make the bread on site, but they bake it again once it gets to the deli, which makes the crust perfectly crunchy and the inside so soft.
Pastrami Fries
Here’s the sign of a great place. Their fries were outstanding. They were the perfect balance of slightly crunchy on the outside and soft and moist on the inside. Top it with their famous pastrami and cheese and YAHTZEE ––you’ve got yourself a new Langer’s classic.
Tomato sardines
You are either into sardines or you aren’t. If you are, these sardines swimming in tomato sauce are delicious and a great way to start your meal. Plus they come with a side of rye bread, which you will want to start hoarding immediately once you taste it.
Drink This:
Egg Cream
Egg creams are staples of traditional Jewish delis. They consist of milk, carbonated water, and chocolate syrup. (Confused? Yes, there is no egg or cream in the egg cream). I guess this was a tactic back in the day to get your kids to drink more milk. If you’ve never had an egg cream, Langer’s is a great place to have your first.
Atmosphere:
Langer’s has the old school Jewish vibe down pat. You walk in and you feel like you’re in 50s or 60s New York, but with a classic Los Angeles twist. This article from the Los Angeles Times in 1986 paints a great picture of some of the conversations happening at Langer’s and the atmosphere, which hasn’t changed in 60+ years. It’s a great place to bring your parents or grandparents just for this reason––they’ll feel like they are back in time.
Angelino Jewish Hospitality:
Our waiter, Peter, seemed to have worked at Langers for 30+ years, like most of the other waiters. The place is run like a well-oiled machine. There is a line to wait in outside before you are seated, but on the Saturday we went, we only had to wait about five minutes. Once you’re in, you’re taken to your seat and the magic begins where you hop on a time machine a few decades back. The extra touches are added, such as extra rye bread, pickles, or whatever else you need. You also pay upfront at the cash register, right in front of a Dodgers #19 jersey.
Frankie’s Notes:
If Frankie could be made into one bread when he dies, it would be the rye bread from Langer’s; #19 happens to be the best thing on the menu and Yvonne’s favorite number, so it worked out well for her; Pro Tip: Don’t be scared to order two #19s and take one home with you; My mom ordered the chopped liver sandwich, and that was a huge mistake; Don’t miss the halva by the cash register when you’re checking out!
Rating: 5 out of 5
Langer’s is the best Jewish-style deli on the West Coast. It might even be the best in the US, and this is coming from both Phil (a native New Yorker) and Jason (lived in New York for seven years). Bernard (my dad) also said it was the best of the best, and was glad we made a detour to go. As Phil knows, a compliment from your dad that a restaurant is good is pretty much the highest compliment a place can receive.
PS––the fact that I just wrote Phil and Jason in the same sentence made one of the top 10 moments of my life.
Bernard looking over the gigantic menu (PUT IT DOWN BERNARD!! #19 only!)
Majordomo is David Chang's Latest Food Mecca
Photo Courtesy of Eater LA
Background:
It’s no secret that we love David Chang. So, this review is going to be biased. I hope you’ll forgive us. We’ve been to many of his US restaurants, including Noodle Bar, Ko, Ssäm Bar, Má Pêche, Momofuku Las Vegas. We tried to go to Momofuku CCDC, but there was a two hour wait. So, if you’re expecting a semi-negative review, you can read this one by Jonathan Gold, may he rest in peace.
Let’s first start with how you get a reservation and a little insight into how some members of the family feel about our food hobby. Majordomo opens up reservations 30 days out. You’d better be ready, or else you’re not getting a reservation. I am a master of snagging reservations, so I got one for Monday night. However, we were with my parents and visiting family in Santa Monica, and everyone refused to drive to downtown LA for a dinner reservation. We eventually convinced my parents to go and got a reservation for four. However, in a disappointing turn of events, they decided to take a train to San Diego rather than eat with us at Majordomo and drive to San Diego afterward. Let that sink in. They preferred to take a train three hours rather than eat at a Chang restaurant and get to San Diego in two hours by car, with their loving family. Ahem. I will hold this against both of them for all eternity, as any good Jew would.
Normally I wouldn’t care, but at Majordomo you want to try a lot of things, and with six people, you can try almost half the menu. With two, we could get a few dishes but it left us wanting more. Now that some parts of the family will never talk to us again, let’s get down to business.
Majordomo opened on January 23, 2018 in an LA warehouse on the edge of Chinatown. This place is off the beaten path, and when we showed up, it took us about five minutes to realize we were in the right place and not in a random alley about to get mugged. This is Chang’s 13th restaurant, and the first in LA. He moved to LA to open the restaurant and also start his media company, Majordomo Media, under which he currently does a great podcast about once a week. If you haven’t listened to the David Choe episode, go ahead and give that one a listen. It’s an instant classic.
Mojodōmo by night
Majordomo is unlike any of Chang’s other restaurants. For one, it’s massive, wIth a huge interior and exterior patio. There is no bumping elbows at crappy seats like his original Noodle Bar. There is a large focus on vegetable dishes, something that Chang has admittedly stayed away from in the past. It feels very LA, but still retains the feel of the Momofuku brand. You’ll see familiar ingredients, such as Benton’s Reserve ham and Crown Finish Caves’ cave aged butter. You’ll also be able to enjoy one of Chang’s signature large sharing plates, which at Majordomo is a whole smoked pork shoulder. We didn’t get that this time, thanks mom and dad. #notbitter.
All in all, it’s an instant Chang classic. It’s already been named one of the top new restaurants in the country by Eater, and it’s sure to remain hot in LA for the near future. On the night we went, Chang was there supervising everything, so make sure you get there soon while he’s still honing and perfecting the menu, and maybe you too will be fortunate enough to catch a glimpse of a food god in action.
Eat this:
Majordomo is only open for dinner, and we went the day after Daylight Savings Time, which means terrible lighting for our pictures. We apologize in advance.
Bing
With foie gras, ricotta, jam
For bread, Majordomo does a play on a traditional Chinese bread, called bing. They give you about ten options of dipping accouterments, including spicy lamb, ham, pork neck, and cave aged butter with white sturgeon caviar. We decided to go with the foie gras with ricotta and jam. The foie gras was chilled and shaved, an homage to one of the most famous dishes at Chang’s Ko in New York. The waitress described this as tasting like peanut butter and jelly, but that doesn’t do the dish justice. This was an A+ winner.
Grilled Prime Skirt Steak
With pickled onion rings and french onion dip
BREAKING PUG NEWS: the pickled onion rings were one of the top five things we’ve eaten all year, hands down. I love sides, and often order dishes based on the sides. The steak was incredible, but the onion rings outshined the steak and frankly blew our minds.
Smoked Cabbage
brown butter, macadamia
I gravitate towards anything smoked, and this cabbage was like eating tender brisket on the plains of Texas. It doesn’t stick out on the menu, but it’s a must try. Shout out to our great waitress for suggesting it.
Fried Skate Rice
Scallion, egg, chili sauce
They fried up a whole skate and put it in there, and some of it wouldn’t fit, so they put it on the side for us. This was a take on fried rice I’ve never had. Jonathan Gold described it as a play on bibimbap, which I totally agree with. This was good, though not one of my favorites of the night.
Desserts:
Banana/Chocolate Pudding
This thing had more layers than Pete Davidson/Ariana Grande’s relationship. Chocolate pudding, banana mouse, chocolate cake bits. If we weren’t extremely full (and hadn’t already ordered another dessert), we probably would have had two of these.
Passion Fruit Kakigori
with lemon meringue
This was big, like Big Bird, or Yvonne’s diamond ring #bling. Passion fruit is an underrated fruit if you ask me, and the passionfruit shaved ice with the meringue made for a great end to the meal.
Drink:
I ordered the iced tea, which I think I had about three before realizing there were no free refills. Yvonne ordered the Gibson, which was gin, dry vermouth, and kimchi consommé served in a chilled Lucky Peach Momofuku labeled bottle. Yvonne loved this drink and tried to bribe the waitress to keep the Momofuku bottle, but she wouldn’t let us. I believe this is Yvonne’s second biggest regret of her life after not eating the Chocolate Bomba at Astrid and Gaston in Peru.
Atmosphere:
I loved the open feel of the restaurant and the large patio. We ended up sitting out on the patio and making new best friends in Grace and Gillian, both LA power players who work in the industry, and that’s all we can say about that. We ended up giving them half of our meal, because we ordered for at least four people, even though it was just us (don’t ever let the waitress tell you how to live your life, no matter how many times she says that you’ve ordered more than enough food for two people). We had the best of times. I even committed to hook up my friend Branden with Grace’s new boyfriend’s ex-wife. LA BABY.
Yes, ladies and gentlemen, that’s David Chang you see there looking through the kitchen.
Majordomo Hospitality:
In most of Chang’s other restaurants, the service can range from aloof to hostile. You are there to eat, not to chat up the waiters at Noodle Bar. Majordomo is completely different, and the servers are friendly and attentive. They even have blankets for those outside who are chilly, like my wife. The waitress guided us through the menu and recommended items to us, some of which we completely ignored, but those we did get on her suggestion were top notch.
Frankie’s Notes:
Frankie would have gone along to Majordomo with mom and dad to eat his fair share, if only his face wasn’t smooshed and he could travel in a plane; Pickled onion rings should win David Chang a Nobel Prize for S-e-x-y; Gillian had a great idea of making the Kakori shaved ice alcoholic, something we are going to support in 2020 with CA Prop 72; Never ask if you can take an item from a restaurant, just stick in your purse and beg for forgiveness later; Never forget the pen incident of May 2018.
Rating: 5 out of 5 + 1 Michigan pug
Angeline's: Uptown Charlotte's Modern Italian Gem
Background:
Angeline’s opened around this time last year on the ground floor of the Kimpton Hotel. While Scallionpancake has yet to venture to the top level of the Kimpton (we’re looking at you, Merchant & Trade and your dress code), we’ve been on two lovely visits to Angeline’s for their modern take on Italian-American cuisine. Executive Chef Robert Hoffman cut his culinary teeth on the Chicago restaurant scene, so it’s no surprise that he knows his stuff. He is also the Executive Chef for Merchant & Trade, as both restaurants are owned by the Kimpton group. We guess this means we’d better suck it up and try it one day soon. We will report back once we buy a belt and heels. Not saying who’s wearing what, though.
Oh, and heads up: we recently learned we were mispronouncing Angeline’s for a long, embarrassing time. It’s Ang-uh-leen’s, not Ange-line’s. Don’t make a fools of yourselves like we did.
Below is a compilation of dishes we tried over two visits, one last December and one in September of this year.
Eat This:
Little Gem Caesar
Anchovy, focaccia crouton
We loved the whole anchovy on top. A great, simple Caesar.
Focaccia
With olive tapenade
Decent focaccia. I always wish it had more oil and salt, though.
Fritto Misto
Fried Calamari, lemon okra, Calabrian Chili aioli
Two thumbs up.
Polpette
Lamb and pork, pomodoro, Taleggio fonduta
We loved these meatballs. Instagram went wild for them, too.
Whipped Ricotta
Sourdough, lavender honey, pistachio
The best appetizer on the menu. You can’t come to Angeline’s and not order this. You won’t be disappointed.
Gnocchi
With peas & asparagus
This dish appears to no longer be on the menu, but it was a great one. Very fresh, and the gnocchi was cooked perfectly.
Margherita
Fresh mozzarella, Heirloom tomatoes, torn basil, Pecorino, tomato sauce
The pizza is good, but I think the pasta is the way to go at Angeline’s. There are better pizzas in town.
Linguine
with clams
My dad had this, and he enjoyed it.
Cacio E Pepe
Chive, shaved Parmesan, Tellicherry pepper
Simple and flavorful. All of the pasta is made in house, and they don’t muddy it up with too many ingredients.
Pappardelle
Bolognese, crispy Guanciale
I’ve gotten this pasta twice, and it’s perfect. I always crave a pasta with meat sauce, and this is my favorite place to come when my mom isn’t around to make hers.
Dessert:
Budino
Butterscotch custard, caramel, creme fraiche chantilly cream
One of the best desserts in Charlotte. Yeah, we said it.
On the whole, the food is delicious. Some dishes are better than others (again, skip the pizza), but nothing we’ve tried has been bad.
Drink:
Henry Schmulling directs Angeline’s bar program (and Merchant & Trade’s), and he seems to be killing it with cocktails, if Instagram is any indication (and we believe it is). We have only tried wine at Angeline’s, and the list is thoughtfully curated and reasonably priced. We are looking forward to trying some of his cocktails on our next visit.
Atmosphere:
We totally dig the atmosphere. It’s fairly upscale and romantic, but you don’t feel out of place in jeans. There is an abundance of cozy booth seating, and most seats in the house have a great vantage point of the bar and the kitchen.
The bar at Angeline’s. Image courtesy of the fabulous QC Exclusive
An-gul-EEN’s Hospitality:
We have had the best service here. Both of our servers were very informative and provided just the right amount of attentiveness. We always feel like we are in good hands when we dine here.
Frankie’s Notes:
Restaurant menus should come with a full pronounciation guide that includes the name of the restaurant in question; Did you know that McDonald’s is actually pronounced MacDonwald’s?; The more you know; My dad insists he doesn’t like ricotta, but he had no issues devouring that whipped ricotta with lavender honey; Doesn’t that budino look like it’s wearing a snazzy little suit?
Rating: 4 out of 5
Greg Collier Lifts Up Loft & Cellar
Background:
Loft & Cellar opened in July 2017 under co-owners Jerry Mercer and Nicholas Daniels, the latter of whom served as Executive Chef. In September of this year, Daniels moved on, and Chef Greg Collier began his stint as the restaurant’s new Executive Chef. Collier is beloved in town for his popular Rock Hill restaurant, The Yolk. According to our lord and savior Kathleen Purvis, Collier plans to stay at Loft & Cellar for several months to get the restaurant on the right track. In that same article, Collier told Purvis that The Yolk would stay open while he was at Loft & Cellar, but since then, The Yolk has closed temporarily, until November 18th. We aren’t 100% clear, but it seems likely that it’s due to his stint downtown and his plans to open The Yolk at 7th Street Market.
Scallionpancake visited Loft & Cellar in January, and, sadly, we were less than impressed. We found the layout of the restaurant awkward and uninviting. Jason also couldn’t get over the restaurant’s name, which was unfortunately opened around the same time as Merchant & Trade. Why, he wondered, was there a rash of new restaurants that just joined up two related words? It’s a fair argument (let us know if you can think of more restaurants that follow this pattern), and we then started calling Loft & Cellar by its new made up name, Table & Lamp. You’re welcome for that glimpse into our strange world.
Recently, Collier and his team reached out to invite us to brunch to check out the restaurant’s new direction, and we were excited to try it out, as we are huge fans of The Yolk and Collier’s culinary talents. Read on to see a nearly complete sampling of Loft & Cellar’s new weekend brunch menu. Some items we got pictures of but didn’t get to try, so we will only comment on what we tasted.
Eat This:
Hot Chicken Benedict
Hot fried chicken, buttermilk biscuits, poached eggs, herb hollandaise, zucchini pickles
Fabulously spicy and flavorful. A great twist on a traditional Benedict.
Southern Shorty
Short rib hash, winter green pesto, fried eggs, carrot chow chow
Guinea Flint Cornmeal Hoecakes
Sorghum butter, ham hock jam
I think this dish is pretty brilliant, and I’ve never seen anything like it on any menu around town. I love the simplicity, and the sorghum butter and ham hock jam tasted like heaven.
Fish & Grits
Salmon cakes, Guinea Flint grits, scrambled eggs, herbs
Loft Omelette
Salmon, crab, arugula, goat cheese, romesco
Love the bang for your buck you get with the seafood. The eggs could have used a bit more seasoning, however.
Go-To
Cocoa biscuits, scrambled eggs, cheddar cheese grits, apple butter
We didn’t try this one, but cocoa biscuits sound and look amazing. We are definitely going back to try these.
Lamb Burger
Lamb, peanut ketchup, arugula, cucumber salad
Dessert:
Pan Dame
Citrus-scented French toast, white chocolate whipped cream, jalapeño syrup, toasted almonds
This was hands down my favorite dish of brunch. I don’t usually order French toast because it’s often dry and lacking dimension, but this french toast had multiple flavor profiles happening with the citrus, jalapeño, and white chocolate. The almonds provided a great texture.
This typically comes with a side of breakfast meat, so it’s a complete meal. We will definitely be back for this one!
Grandma’s Hands
Sweet potato pancakes, apple caramel, curry whipped cream
Another favorite. the curry whipped cream was delightfully unusual and gave the dish a subtle kick.
Overall, we really liked everything we tried, and it was most assuredly a huge improvement from our pre-Collier visit. We’re excited to get back in soon and try the full menu. We saw many people eating chicken skins with buttermilk chive dip, and that’s going to be our number one priority next time we’re in.
Brunch is offered from 10am-3pm on Saturday and Sunday. It’s $25 for three courses, which we think is a pretty great bargain for all the food you’ll get.
Drink:
We only had coffee on our recent visit, but they offer mimosas and Bloody Marys for brunch. On our previous dinner visit, we tried a banana bourbon shot that Jason loved. Not sure if that’s still available, but if it is, it’s worth trying.
Atmosphere:
We still find the layout awkward. The booths are oddly placed, there’s little decor, and the whole effect is rather barren. However, during brunch, there was a solo guitar player who made the ambiance much more welcoming. We’ve never been upstairs to the “loft,” and we’re curious about what’s going on up there. Apparently this space gets a big bar crowd on the weekends, and we aren’t sure if upstairs is overflow seating, or some kind of magical dance floor that we’ll never be cool enough to see.
Chrissie Beth & AJ sighting!
Table & Lamp Hospitality:
We are going to reserve judgment on service until we visit one more time under Collier’s watch, as it can be difficult to gauge when dining at a media event. The first time we went, pre-Collier, the service was lackluster, and our waitress argued over a dish someone in our party (justifiably) wanted to send back, which left a pretty terrible taste in our mouths, pun intended. The staff seemed to be entirely new on this visit, so we have high hopes that the service snafus have been rectified.
Frankie’s Notes:
Opening up a restaurant called “Frankie & Ollie” seems like the obvious choice for us, right?; When you go to The Yolk, make sure you get the Tennessee fries, which are home fries dusted with straight crack cocaine; Jk, but the home fries are the best we’ve ever had, and we aren’t sure what the heck makes them so good, except for undoubtedly some kind of devil magic; What is in the loft?! Is it a portal to another dimension where you can eat French toast with white chocolate whipped cream all day long and not get fat? We hope so.
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.
Behind the Lens with Scoop Charlotte & Scallionpancake
Hello, fellow eaters!
If you’ve ever wondered what made us start blogging, what it’s like to podcast with your spouse, or who has the weirdest art in Charlotte (hint: it’s us), then you should check out our write up on Scoop Charlotte, written by the fabulous Allie of Eat Drink CLT!
Read the full article here.
The Experience of Taste
Sanpietrino from Gelateria Fassi in Rome, Italy
People often ask us, “Why food”? Why do we spend the money we spend traveling the world going to fancy restaurants, or why on earth do we drive three hours to try a hole-in-the-wall BBQ joint? The answer is both complex and simple. First and foremost, we love food. We love discovering new flavors, making connections with things we’ve tasted to dishes we’ve had in the past, and we love going to restaurants and feeling the vibe of the place.
But more than that, we love the experience of food. We love going to a restaurant and knowing that on that night, we’re one of the lucky people who are able to taste the food a chef prepares. It’s a completely unique sensory experience that can only be had in that place and time. We believe that food is one of the last, if not the last, great sensory experience in modern culture.
Humans long for experiences. Whether Greek Theatre in Athens or modern sports complexes and concert halls, people throughout history love to gather together at events. There is a certain badge of honor to say that you were at the Stanford Band Football Game or saw the Beatles at Shea Stadium, just as it was back in Roman times when you saw a great gladiator fight.
Sipping bees wax broth with pollen at Noma in Copenhagen, Denmark
All of these events happened before the advent of social media, high definition TVs, or the internet, and the truth is that the traditional forms of entertainment have lost a unique aura about them. There is nothing unique that can happen now that isn’t shared on Twitter in fewer than two minutes, whether it’s a highlight dunk in a basketball game, or a crazy set by Kanye West. Is the experience we have watching on our phones the same as in person? No. But sometimes, the experience on the phone can be just as good, if not better. If you go to a basketball or football game, you’ll see a lot of people watching the big screen instead of the actual players. Big concerts focus more now on the visual effects than the music themselves. It’s a hard argument to make that what you experience at the Super Bowl in the upper deck is better than watching it on an 82-inch plasma TV.
Modern society has led to the democratization of sight and sound. These senses can be shared, liked, and retweeted, with the consumption being not vastly different than if the experience was happening live and in person. Yet, as humans, we still strive to find that unique, unequivocal experience that makes us feel special. This is where taste and food have come to the forefront for the millennial generation.
Taste is the last great sense that cannot be replicated by technology. Sure, you can see an Instagram picture of food, but you can’t taste the food through social media—at least not yet. It’s our senses that can still provide us an experience that is unique, yet sharable among friends. The best and most famous food destinations, whether they’re restaurants, stands, shacks, or carts, provide a person with a one-time-only taste of a particular food served on a particular day that is best shared communally. This experience cannot be replicated or duplicated, because each “performance” of a meal is different. Even if a dish is the same, the ingredients might be slightly different, the chef preparing it might be in a different mood, the weather outside could be different, the restaurant could have a new oven, etc. Not to mention that the eater could be in a different mood, their taste buds have changed, their palate widened, etc. That’s why you can go to the same restaurant two weeks in a row, order the same dishes, and have two different experiences.
Piranha from Central in Lima, Peru
Food requires time. Each meal is unique, yet what makes the meal different than a concert or sporting event is that the taste cannot be replicated or written down. Taste cannot be shared. And that’s what makes food and the restaurant experience magical and amazing. Our taste is the one thing that truly still relies on our own imagination and memory. It’s no longer necessary to remember a play, sporting event, or concert, because you can just watch or listen to it over and over again. Taste only lives in our mind, which makes the experience of tasting and connecting the dots of a taste memory that much richer and more rewarding. This is why some of our strongest and earliest memories are of food and meals, because our other memories have been replaced with pictures or video of the moment, and we remember those pictures and videos more than the events themselves.
Food also requires place. You have to go to a particular location to get the food you’re looking for, whether it’s grandma’s house or a backstreet in Tokyo. You can’t just order the duck from Eleven Madison Park in NYC and have it get delivered to your door, or if you did, it certainly isn’t going to taste good two days later. In this way, food is one of the great joys of travel that truly has to be experienced in the moment and cannot be brought back as a souvenir (yes, you can bring back that box of Belgian chocolates, but they are not going to last forever!).
When an activity requires time and place, you have the opportunity for a “wow” experience. Going to a fancy restaurant is always a crap shoot, because there are so many variables. However, when the timing is right, there is nothing more magical and exciting than a great meal.
Spread at Franklin BBQ in Austin, TX
littleSpoon: A Tale of Inconsistency & Pork Belly
Background:
Oh, littleSpoon. You let us down time and time again, yet we keep coming back for more. Back in the early days of littleSpoon’s Myers Park tenure, the food was inventive, fun, and—most importantly—delicious. It even made our Best Restaurants list back in the summer of 2016. Lately, however, it’s been a different story.
The food is often inconsistent, and the service disappoints a majority of the time (that’s been true from day one, unfortunately). But when littleSpoon’s food shines, it really shines. The house-cured pork belly slab bacon will make you close your eyes in non-Kosher ecstasy. I regularly crave their steel cut oat porridge with coconut milk. But then their turkey sandwich is dry, or their avocado toast lacks any seasoning or flavor. Ordering has become a game of Russian Roulette, but we keep coming back for their moments of greatness and the hipster “Are we in Charlotte?” ambiance.
In April of this year, littleSpoon made room to merge with its little sister, Comida (check out our review of Comida in its original location here). Since Comida’s move, I think I have heard even less about it than I did when it was in Plaza Midwood. Maybe it’s doing well and flying under the radar? That’’s another review for another time, however. The main change for littleSpoon in housing Comida is that the bar area changed to a different side of the restaurant, and they added some faux-grass flare.
Below is a collection of dishes we have tried over our many, many visits over the years. Seriously, the meals below span 2014-2018: we go often, to say the least. Note that many of the dishes pictured were daily specials, or feature items that are no longer on the menu. On that note, we certainly give littleSpoon kudos for regularly switching up their menu offerings. This post is essentially our ask is for littleSpoon to be its best self most of the time, so we can go back to loving it and having our go-to, hip brunch spot back again
Eat This:
Slab bacon
House-cured, Carolina Heritage Farms pork belly
This right here is a huge reason why we keep coming back to littleSpoon. It’s flavorful and perfectly-textured, and it makes you wish all bacon was pork belly bacon.
farro bowl
Radish, goat cheese, edible flowers
One of my all-time favorites from their late spring/early summer menu in 2015. I wish I could recreate this as well at home, and I’ve tried. Didn’t come close.
Avocado Toast
Sourdough Toast, charred avocado, radish, grapefruit, jalapeño, micro green salad
As beautiful as this was, it tasted like nothing. I didn’t get any of the grapefruit or spice. The bread was not toasted enough, and the whole experience was bland and mushy. It’s not easy to screw up avocado toast, but it’s apparently possible.
chicken biscuit
LS biscuits, crispy fried chicken, house pickles, garlic aioli
This is a classic, and I would imagine it’s among their most popular menu items. Not terribly offensive, but the biscuits are often dry.
Grilled Cheese & Tomato Soup
A special from May 2017. The grilled cheese was good, but the tomato soup lacked seasoning. Are you seeing a pattern?
Caesar Salad
With duck egg
Also on the menu in May 2017, and I wish it had stuck around. A good one.
Chicken Wings
With Gochujang sauce
These wings were excellent. We wish these were back on the menu, too.
Omelette
With lox
Omelettes are not ever a favorite of ours at littleSpoon. They typically lack salt and pepper, though they are cooked beautifully—light and fluffy. What a shame, because typically cooking an omelette properly is the hardest part, and they’ve got that down.
LS Turkey Sandwich
brioche, LS roasted turkey breast, tomato & Bibb lettuce, garlic aioli
Ah, there’s that dry turkey sandwich from the introduction. It’s a shame, because the individual ingredients are spot on. They just need to cook the turkey differently and slice it more thinly.
Granola
Yogurt, honey, strawberries
Nothing to not like about this classic combo. A special from May 2016.
Omeltte
With greens
See our comments above re: littleSpoon’s omelette game. :/
Mini Cheddar jalapeño biscuits
With bacon fat butter
These were one of our biggest disappointments. The biscuits did not taste at all of cheddar or jalapeños, and they could have functioned as stand-in pucks at a Checkers’ game. Sadness, especially when there is bacon fat butter involved.
Egg White Raft
Sourdough, whipped goat cheese, egg whites, local greens, salsa verde
I love this dish, and it has been on their menu from the beginning. I only wish you could substitute for whole eggs, but the egg white is a pre-baked frittata. I should get this more often, as it’s consistent.
Korean Brussels Sprouts
Fried brussels sprouts, gochujang vinaigrette
Another solid staple. We’ve never been let down by these bad boys.
#BEC
Bacon, egg, and cheese
It’s good, but a hashtag in the name doesn’t make it anything special. Your average bacon, egg, and cheese, that you could get cheaper and better at Laurel Market, or another breakfast spot.
French Dip
With au jus
Another special from May 2016. Just okay.
Crispy RIce
Puffed rice, LS kimchi, pickled mushrooms, sesame wilted Mizuna, poached egg
We were so excited to see this on the menu last April, and it just didn’t work for us. The crispy rice was a few notches too crispy, and the flavors were very one note, and didn’t meld well together. This one could have been awesome, and we hope they have since perfected it, as it’s still on the menu.
Dessert:
littleSpoon has some nice “breakfast dessert” options, like 8-minute s’mores cookies, scones, and the aforementioned cinnamon toast brûlée.
Cinnamon Roll
This one from January 2016 is not sticking out in my memory, but it looks pretty good in this picture, eh? We’ll give it a pass.
Pop Tart
An oft-featured special, years ago. Haven’t seen it on the menu much lately. We always enjoyed these, in every flavor. Can’t remember what was in this one…wish I could teleport back and take a bite.
Drink:
littleSpoon is known for their giant, handle-less coffee mugs (essentially bowls). Their coffee is Pure Intentions, and I never have any complaints about it. They also offer freshly-squeezed orange, apple, and grapefruit juice, and the full bar can be enjoyed day and night.
Iced Coffee
Coffee in any form at littleSpoon is always great. Two thumbs up.
Cappuccino
In a classic littleSpoon mug. Delicious and comforting.
Atmosphere:
The rap music is fun, but considering the inconsistency of the food, it makes you wonder if littleSpoon relies on the ambiance to cover up their rough patches. The decor itself is decidedly fine, nothing standout. Except for the tile at their new bar—we are not sure what’s going on there. It is white and orange with text, but all of the text is cut off so you can’t tell what it says. If you know whether that tile has some special meaning, please let us know.
littleHospitality:
We mentioned it earlier, but it bears repeating: littleSpoon’s service is a real disappointment. Even when the servers are attentive, which they often are, they always serve up major attitude to accompany those giant coffee cups, and it makes us sad. The waitstaff basically makes you feel as though your presence is an imposition. Seriously, when we leave here, we often laugh that we keep coming back in the face of such disinterested service—it’s like being unable to quit an abusive boyfriend.
This is us leaving, filled with pork belly and confusion: “Why do we keep coming back here!?” Never again!”
This is us two months later, when the pain has worn off: “Let’s go to brunch at littleSpoon! I want bacon and brûléed cinnamon toast.”
Frankie’s Notes:
What is it about Biggie and Tupac that lulls us into a stupor and makes us forget dismissive service?; littleSpoon’s bigCoffee cups are one of the top five best things about the restaurant; Is there an Illuminati message hidden in the orange bar tile?; Pork belly makes us have amnesia; Taking your parents here is always a wide-eyed adventure, and they will definitely question the lack of handles on the coffee cups and the music; Why can’t we quit you, littleSpoon?
Rating: 2 out of 5
The Case for Atelier Crenn
Dominique Crenn reposted this photo of ours on Instagram, and we can basically die happy now.
Background:
Here’s the deal:
Atelier Crenn has two Michelin Stars. It should have three.
It was left off of this year’s World’s 50 Best Restaurants list, and it should have placed in the top ten (we have eaten at four of the top ten—including number one—so we are not speaking from ignorance).
The world of fine dining is still in many respects a “boy’s club,” and we believe Dominique Crenn’s culinary artistry has not yet received the recognition it deserves. Scallionpancake is here to change that.
We are going to go a step further, in fact: Crenn’s dishes are more inventive, more flavorful, and, most importantly, more reflective of her passion than those we tasted at EMP and The French Laundry. At the aforementioned restaurants, we felt that the chefs were resting on their laurels and relying on their famous names in many respects. Perhaps because Crenn’s reputation does not yet precede her, she is making food that keeps diners on their toes and showcases a cuisine that blends creativity and taste in a way that places her quite firmly in our top five restaurants (she is still below Noma, but not far below).
Soooo excited. And perhaps a bit underdressed. But San Francisco is a walking town, and we definitely walked to dinner. Hence the sneaks.
If you’ve seen the Netflix Chef’s Table episode on Atelier Crenn, you know that Crenn created her Marina District San Francisco restaurant as a tribute to her father, Allain. Together with her mother, he introduced Crenn to a wide variety of cuisines at a young age. In her 20s, Crenn moved from France to San Francisco to begin her restaurant career. In 2011, she opened Atelier Crenn and received two Michelin Stars that same year. In 2015, she opened the smaller, slightly more casual Petit Crenn, and this year she opened Bar Crenn right next door to Atelier Crenn, which serves wine, cocktails, and small plates. In 2018, Crenn won the James Beard Award for Best Chef in the Western Region of the United States.
We dined at Atelier Crenn in May 2018 and enjoyed the spring tasting menu. We didn’t see Crenn on our visit, as she was on vacation, but she is in the restaurant most nights of the week, so you are likely to catch a glimpse of her in action when you go.
Eat This:
Once seated, each diner is presented with a poem that is a menu in disguise. Each line is a coded lyrical verse that hints at the dish to come. We had so much fun trying to figure out what type of dish was coming based on the poem, though we only guessed correctly for a couple (we knew the “Royal Lady’s fruitful labor” was referencing a honey bee. That’s about it).
Let us take you through our poetic and awe-inspiring meal at Atelier Crenn, in the form of Crenn’s verse and culinary prowess:
Kombucha
Okay, okay, The first course doesn’t correspond to the poem. But the kombucha apertif was a delight. Delicious, cool, and refreshing.
Spring has come with its cool breeze
Kir Breton
The first course that corresponds with the poem. If you’ve seen the Chef’s Table episode on Crenn, this dish features prominently. The ingredients in a Kir Breton cocktail (crème de cassis and dry cider) are enrobed in white chocolate. You pop this in your mouth all at once, and the cool and sweet flavors explode. Such a strong start, and it deserves its place as Crenn’s signature dish.
See this most adored gift from Neptune, an aureate bloom
Geoduck, Sea Urchin, & Citrus
Have you ever had geoduck? We hadn’t. It’s a large clam, portioned here along with the sea urchin to look like a beautiful flower of sorts. The texture of the clam and sea urchin on the rice cracker was divine.
This came out in a cloche filled with dry ice, so the presentation was as exciting as the taste.
Warriors ashore bathe in a rosy glow as luminous as its gilded crown
Prawn, Seaweed, & Whey
The most exciting thing about Crenn’s food is the way she plays with textures and flavors. Each bite feels unexpected, and there are approximately 35 experiences happening at once inside of your mouth. That’s what she said?
The circle of consommé and the inner circle of whey each added layers of flavor to this dish.
To bury in fallen leaves my treasures of the earth and sea
Seed & Grain
Smoked buckwheat, quinoa soil, smoked trout roe (bottarga), and smoked sturgeon pearls with a warm bonito dashi broth. This course was rich and comforting.
From the wintry mist, tender specks on the meadow begin to stir
English Pea & Mint
One of our favorite dishes. Early spring peas were mixed with beads of frozen crème fraîche. Tableside, ham broth was stirred in. This was spring in a bowl—the flavors were bursting with freshness and the mix of crunchy textures made every bite a revelation.
As if awoken by shimmering pearls and ashen cloud
Caviar, Buckwheat, & Koji
Caviar and gold leaf: how could this be bad? Served with lacy buckwheat crackers, this course was fun to eat and the flavors were perfectly rich.
Brioche & House-made butter
No verse for bread?! We shall write one:
“Oh bread, for you my heart beats”
Alternate verse: Brioche with butter? Enough said.
Butter-dipped radishes
Another one that is not part of the poem, but wow, wow, wow. I love the radish, butter, and salt combo, but Crenn took it to a new level by enrobing the entire radish in the slightly sweet butter. Every other butter/radish duo will pale in comparison to this.
Hidden beneath the bluffs an armored gent listens
Abalone, Cabbage & Smoked Crème
This was one of the only dishes we weren’t floored by. We liked it, but it wasn’t super memorable. Moving along.
To the snowy stillness of soft swimming creatures
Striped bass, Boudin Noir, & Morel
The best part of this course was that you got to choose your knife from a box of assorted knives a waiter brought around. I always loved '“choose your own adventure” books, but choose your own cutlery was nearly as fun.
You may have noticed that there is no meat on this menu. Once we had this course, I wasn’t missing it at all. The sea bass was meaty and so rich. I felt very satisfied, but Jason wouldn’t have hated a bit of red meat.
While the ephemeral beauty born of jade effervescence sang
Matcha Tea Service
Matcha mixed with bone broth. Could Crenn get any more au courant with this course? I dug it. A more creative palate cleanser than stodgy old sorbet, thats’s for sure.
For the verdant bounty of the gatherer’s harvest in caring hands
Onion Royal & Comté
A very satisfying and warming cheese course. Not a standout when looking back at the entire meal, however.
Dessert:
From the Royal Lady’s fruitful labor a dulcet offering
Honey, Sapote, & Pollen
The verse we guessed! Honey! The bee pollen magic shell on the honey ice cream was super fun and majorly tasty.
As the drifter rests, in reverie of days ahead
Coconut & Pineapple
A rich, creamy, dreamy, coconut pineapple mousse inside of a chocolate shell.
In Scallionpancake’s opinion, the dessert course is a major weakness at many fine dining restaurants (we’re looking at you, EMP), and Atelier Crenn’s offerings blew us away. This coconut had so many lovely texture and flavor elements (chunks of pineapple are hiding inside of the mousse), and the portion was large enough to leave us satisfied. This dessert was the absolute best we’ve had anywhere.
Spring has come and is full of sweet surprises
Mignardises
A real cacao pod! What could possibly be inside?!
Sweetness, bounty, thanks
An assortment of fabulous chocolates, that’s what!
My favorite was the peanut butter one on the right—it was essentially a next level PB Crisp (PS-sign the petition to bring back PB Crisp! It’s my life’s cause).
Drink:
Neither of us did the beverage pairing, but we each got two drinks. Jason enjoyed mocktails, while I indulged in the most glorious champagne. Cheers!
Non-Alcoholic Gin & Tonic
Tasted just like a real G & T. Seriously amazing. Stocked by the Seedlip brand.
Atmosphere:
Crenn’s father’s paintings adorn the walls, along with sticks and other natural elements. The entire effect is that you are dining in a cozy bird’s nest. Cozy, indeed—there are only eight tables, making this the smallest fine dining restaurant we’ve ever experienced.
Bird's Nest Hospitality:
The service throughout the night was flawless, and the servers were very patient and when we asked them to repeat explanations for each dish. Because you know we did.
There was only one snafu, and perhaps this reflects poorly on us, but we feel that Scallionpancake readers deserve to know our truth: we are pen stealers. Gulp. When we dine in fancy, Michelin-starred establishments, we hope and pray that we get a branded pen with our bill (note: even when you pay ahead of time with Tock, you still must pay for drinks the night of), and when we do, well…we take that pen and put it in a v. special faux marble jar from The Container Store. Like ya do, right? Well, Atelier Crenn is the only time we have been called out. When the waiter came back to get our bill after we had signed, he looked inside the envelope and asked if we had the pen! Yikes. We owned up, and said that we were pen collectors (read: thieves), and laughed it off. He wasn’t laughing, but he let us leave with out absconded pen nonetheless. Though we should perhaps feel shamed, we only feel that for a $700+ meal, it really shouldn’t have been mentioned.
Since we are talking cash money, let’s get into the details. Like Eleven Madison Park, Atelier Crenn uses the Tock booking system, which means that diners pay for their meals in advance. We love this feature, as paying for the meal on the night of can be a bit of a downer, so it’s nice to get that pesky part out of the way ahead of time. At the time of publication, each tasting meal is $335 per person, with the tip included. Beverage pairings begin at $220 per person.
Okay, so this is not the outside of Atelier Crenn. But this amazing house nearby caught my eye. It’s a hindu temple with a very cool history. The more you know!
Frankie's Notes:
Don’t worry, the fabled pen is resting safely on our kitchen counter in its faux-marble home; We will let you come see the pen for $335 per person; We are writing sternly-worded letters to the folks behind the 50 Best Restaurants List, and we are going to sign them all “#MeToo""; Our friend Miriam, who is a mourning dove, dined in a nest every night until she was scared off by a giant raven who ate her bird children; I am currently writing a “choose your own adventure” book that is all about choosing the knife that will ultimately decide your destiny and success fighting against large, chocolate-shell coconut.
Rating: 5 out of 5 + 3 Michigan Pugs
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- Dec 27, 2017 Oak Steakhouse Dec 27, 2017
- Dec 19, 2017 Terrace Cafe Dec 19, 2017
- Dec 13, 2017 Geranium Dec 13, 2017
- Dec 8, 2017 Franklin BBQ Dec 8, 2017
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November 2017
- Nov 29, 2017 Burtons Grill & Bar Nov 29, 2017
- Nov 21, 2017 Ollie's Bites: A Pizza my Heart in Charlotte Nov 21, 2017
- Nov 15, 2017 NOMA Under the Bridge Nov 15, 2017
- Nov 8, 2017 Luca Modern Italian Kitchen Nov 8, 2017
- Nov 1, 2017 Essex Nov 1, 2017
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October 2017
- Oct 24, 2017 Your Pie Oct 24, 2017
- Oct 17, 2017 Tea Fusion Cafe Oct 17, 2017
- Oct 11, 2017 Aliño Pizzeria Oct 11, 2017
- Oct 5, 2017 Restaurant Tim Raue Oct 5, 2017
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September 2017
- Sep 29, 2017 Ollie's Bites: Charlotte's Best Sweet Spots Sep 29, 2017
- Sep 20, 2017 Astrid & Gastón Sep 20, 2017
- Sep 13, 2017 Ollie's Bites: Brunching in Charlotte Sep 13, 2017
- Sep 6, 2017 Caffeinated Charlotte Sep 6, 2017
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August 2017
- Aug 30, 2017 Wu's Cajun Seafood Aug 30, 2017
- Aug 21, 2017 Charlotte's Best Bites: Guest Post for Off the Eaten Path Aug 21, 2017
- Aug 16, 2017 The Barcelona Burger & Beer Garden Aug 16, 2017
- Aug 10, 2017 Bad Daddy's Burger Bar Aug 10, 2017
- Aug 3, 2017 Brixx Wood Fired Pizza Aug 3, 2017
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July 2017
- Jul 26, 2017 Ollie's Bites: Top Sushi Spots in Charlotte Jul 26, 2017
- Jul 20, 2017 Central Jul 20, 2017
- Jul 13, 2017 Maido Jul 13, 2017
- Jul 5, 2017 Ollie's Bites: Date Night in Charlotte Jul 5, 2017
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June 2017
- Jun 29, 2017 Soul Gastrolounge Jun 29, 2017
- Jun 21, 2017 Baku Jun 21, 2017
- Jun 14, 2017 Selwyn Pub Jun 14, 2017
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May 2017
- May 31, 2017 Yamazaru May 31, 2017
- May 24, 2017 Firestorm Pizza May 24, 2017
- May 17, 2017 Animal May 17, 2017
- May 10, 2017 Kato May 10, 2017
- May 3, 2017 Here's Looking at You May 3, 2017
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April 2017
- Apr 26, 2017 Yafo Kitchen Apr 26, 2017
- Apr 20, 2017 Ivan Ramen Apr 20, 2017
- Apr 12, 2017 Tavolo Apr 12, 2017
- Apr 5, 2017 Momofuku Ko Apr 5, 2017
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March 2017
- Mar 28, 2017 Evoke at Le Meridien Mar 28, 2017
- Mar 22, 2017 Haberdish Mar 22, 2017
- Mar 14, 2017 Good Food on Montford Mar 14, 2017
- Mar 8, 2017 Nomad.pdx Mar 8, 2017
- Mar 1, 2017 Stoke Mar 1, 2017
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February 2017
- Feb 16, 2017 Buxton Hall Feb 16, 2017
- Feb 8, 2017 In Situ Feb 8, 2017
- Feb 2, 2017 Saison Feb 2, 2017
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January 2017
- Jan 29, 2017 Eat Globally; Dine Locally Jan 29, 2017
- Jan 1, 2017 Top Five Restaurants of 2016 Jan 1, 2017
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December 2016
- Dec 26, 2016 State Bird Provisions Dec 26, 2016
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September 2016
- Sep 24, 2016 The French Laundry, part 2 Sep 24, 2016
- Sep 18, 2016 The French Laundry, part 1 Sep 18, 2016
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August 2016
- Aug 29, 2016 Icy Margaritas & Hot Salsa: Mexican Eats in the Queen City Aug 29, 2016
- Aug 22, 2016 Best Places to Eat in San Francisco Aug 22, 2016
- Aug 5, 2016 The Flipside Aug 5, 2016
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July 2016
- Jul 25, 2016 Babalu Jul 25, 2016
- Jul 14, 2016 Best Restaurants in Charlotte - Summer 2016 Edition Jul 14, 2016
- Jul 5, 2016 Comida Jul 5, 2016
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June 2016
- Jun 27, 2016 Batch Craft Jun 27, 2016
- Jun 19, 2016 Asolare Jun 19, 2016
- Jun 5, 2016 The Longboard Jun 5, 2016
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May 2016
- May 12, 2016 Momofuku Noodle Bar May 12, 2016
- May 2, 2016 Toro May 2, 2016
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April 2016
- Apr 24, 2016 The Mandrake Apr 24, 2016
- Apr 18, 2016 Evoke Redux Apr 18, 2016
- Apr 15, 2016 Freud Apr 15, 2016
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March 2016
- Mar 13, 2016 Ru Sans Mar 13, 2016
- Mar 9, 2016 The Pump House Mar 9, 2016
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February 2016
- Feb 24, 2016 Seoul Food Meat Co Feb 24, 2016
- Feb 22, 2016 Kid Cashew Feb 22, 2016
- Feb 12, 2016 Kindred Feb 12, 2016
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January 2016
- Jan 21, 2016 FIG Jan 21, 2016
- Jan 3, 2016 Top Five Restaurants of 2015 Jan 3, 2016
- Jan 2, 2016 Rose's Luxury Jan 2, 2016
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November 2015
- Nov 29, 2015 Funky Gourmet Nov 29, 2015
- Nov 4, 2015 Rhubarb Nov 4, 2015
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October 2015
- Oct 26, 2015 Lexington Barbecue Oct 26, 2015
- Oct 19, 2015 The Cellar at Duckworth's Oct 19, 2015
- Oct 14, 2015 Danny's Midwood Challenge Oct 14, 2015
- Oct 12, 2015 Founding Farmers Oct 12, 2015
- Oct 4, 2015 Shake Shack Oct 4, 2015
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September 2015
- Sep 27, 2015 King Daddy's Sep 27, 2015
- Sep 20, 2015 The Summit Room Sep 20, 2015
- Sep 14, 2015 BLT Sep 14, 2015
- Sep 6, 2015 Ajbani Sep 6, 2015
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August 2015
- Aug 30, 2015 Biscuit Head Aug 30, 2015
- Aug 23, 2015 White Duck Taco Aug 23, 2015
- Aug 17, 2015 Evoke Aug 17, 2015
- Aug 14, 2015 Customshop Aug 14, 2015
- Aug 13, 2015 Local Loaf Aug 13, 2015
- Aug 12, 2015 Futo Buta Aug 12, 2015