Chef Andreas Arboleda has finished his new menu at Flatiron Kitchen + Taphouse, keeping some favorites and upscale proteins, while adding some new twists, such as white truffle polenta with mushrooms, local greens, roasted tomatoes and port reduction; Mills Family Farm (Mooresville) New York strip with roasted potato medley and Brussels sprouts; and a signature swordfish "chop," on the bone, with asparagus and white truffle butter. That's a look at the chop at right. 215 S. Main St., Davidson; 704-237-3246.
Passion8 Bistro puts on a five-course meal April 28 focusing on the five generally-agreed-upon tastes: salty, sweet, sour, bitter and umami, that mysterious fifth that borrows Japanese meaning pleasant savory taste. (Think the Japanese broth dashi, or shiitake mushrooms and you get the general idea.)
$65; 3415 Highway 51 North, Fort Mill, S.C.; 803-802-7455.
Monday, April 4, 2011
Posted by Helen Schwab at 2:33 PM