Halcyon: Flavors from the Earth is the name of the newest spot coming to uptown, from the folks at Something Classic.
It’ll be in the new Mint Museum (the balcony to the left if you’re looking at the front of the museum), and will open for lunch Thanksgiving weekend, then for dinner the following Tuesday, Nov. 30. Jill Marcus of Something Classic says chef will be Marc Jacksina, formerly of Lulu and Andrew Blair’s, and that the menu will be “farm to fork, seasonal and local … peasant … but very signature him.” Details to come ...
Expect dinner entrees in the $17-$23 range, lunch in the $8-$13 slot. You’ll be able to pull up to a 16-seat chef’s tasting table (of curly maple) for special menus or get a burger of house-ground meat, grab-and-go with a Something Classic sandwich at lunch if you’re pressed for time, dine out on a 35-seat patio (with the best view in all of Charlotte, says Marcus) and get drinks from a full bar.
Halcyon will be open beyond museum hours (daily for lunch; dinner Tuesday-Saturday) and is a collaboration – Marcus says she’s worked on the idea with the museum for about four years – but a stand-alone restaurant. Museum members will get a 10 percent discount at all meals. Parking is available off First Street in the Duke Energy deck.
For those of you keeping score at home, Halcyon joins Vapiano going into South Tryon Square, Harvest Moon Grille going into the Dunhill (formerly Monticello), the Midnight Diner arriving on Tryon, Vida opening at the EpiCentre, and several more spots on tap or in development.
Monday, November 1, 2010
Uptown gets another new one!
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13 comments:
Looks like I'll have YET another spot to enjoy! Which is good for me, since every place he's been at has been excellent and increasingly closer to my home. WELCOME to Uptown, Chef!
P.Honeycutt
Sounds great! Can't wait to try it.
Hummm, a restaurant named after a sleeping pill, wow I can hardly wait to go!
"Peasant"...$17-23 entrees... man, our peasants are doing well!
Can't wait to try it!
contrary to what a few above have written, I'll be there! Chef Marc's food is some of the best in the city.
Halcyon
Noun
A fabled bird, identified with the kingfisher, that was supposed to have had the power to calm the wind and the waves while it nested on the sea during the winter solstice.
adjective
1.Calm and peaceful; tranquil.
2.Prosperous
Helen,
Do you know what the menu is going to be like? I LOVED his food at Lulu and had a great dinner at Andrew Blair's recently, though the menu wasn't as upscale, it had what my husband and I have come to expect from him. Also, who will be taking over the kitchen there? Thanks
Which local farms will they be sourcing from?
A few signature items from Chef Marc Jacksina with Sous Chef Brett Kevan . . .
Marrow Bones Topped with House-made Orange-Marmalade, Pumpernickle Toast, Horseradish Dressed Parsley Salad
Giner-Stout Braised Heirloom Pork, Winter Squash Dumplings, Local Kale, Pan Juice, Ginger Snap Dust
"Soup and Salad" Plancha Prawns, Boquerones and Roasted Romaine on Crusty Bread, Topped with Garlic-Cracked Pepper Hollandaise Finished with Pecorino Tea Poured Tableside
Look for his Halcyon Burger from Profitt Farms with a signature twist, warm sandwiches for lunch, crafted soups and small plates. Full menu will be available in a few weeks.
Mint Museum Members will receive a 10% discount.
It sounds very cutting edge - just like the new museum. What a great location!! I can't wait to try it!!
Great addition to your team. Jacksina is an amazing chef and will be missed by many Andrew Blair's.
See us:
www.flickr.com/photos/somethingclassicphotos/sets/72157625391621261/
Like us:
www.facebook.com/HalcyonFlavors?v=wall
Visit us:
www.halcyonflavors.com/
Menu Preview:
www.halcyonflavors.com/our-menus
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