Your guide to what's new, what's good and what's worth your dining dollar in Charlotte and beyond
Friday, December 16, 2011
Charlotte Wine & Food Weekend tickets
This every-two-years happening is one of the Southeast's largest wine events, say organizers, and has raised more than $3.5 million for area charities (this year: the Council for Children’s Rights; Second Harvest Food Bank's Metrolina-BackPack Program; Pat’s Place; and Charlotte Community Health Clinic).
The Weekend will be April 18-22, and highlights range from winemaker dinners at area restaurants to tastings and classes to a golf tournament. The kickoff is a tequila dinner at Paco's Tacos & Tequila, April 18, and the largest event is Big Bottles & Blues at the Ritz-Carlton, April 20. A gala and live auction (look for the rare 1919 Romanée-Conti bottle) will be April 21, and a brunch April 22.
New pizza joint
Thursday, December 15, 2011
More for New Year's
For New Year’s Eve:
Blue offers a three-course menu for a first seating (5-6 p.m.) on New Year’s Eve (and all day New Year’s Day) for $34.95. Among the entrée choices: flat iron steak with chanterelles, roasted pork tenderloin and pork belly, or duck Bolognese over housemade tagliatelle pasta. Hearst plaza uptown; reservations: 704-927-2583.
Also for New Year’s Eve: Global offers a five-course meal ($65 with a glass of Champagne with dessert; $95 with wine) from 5 to 11 p.m. On the menu: roasted garlic soup with black pepper tuile; foie gras au torchon with brioche, fig chutney and arugula; diver scallops with wild mushrooms; venison with pumpkin cake and crispy collards; and chocolate praline Yule log. 3520 Toringdon Way; 704-248-0866.
Christmas Eve options
For Christmas Eve:
New South Kitchen will be open 4-8 p.m. Christmas Eve, with a buffet. Among the stuff on it: shrimp cocktail, spinach artichoke dip, roasted beef tenderloin with red wine au jus, deep-fried turkey, salmon crab strudel, assorted sides and vegetables, and desserts ranging from gingerbread to Christmas cookies. $30 ($15 for those younger than 12); 8140 Providence Road; 704-541-9990.
Passion8 will serve 3-8 p.m. Christmas Eve, and offers a New Year’s Eve menu 4-8 p.m. 3415 Highway 51 N, Fort Mill; 803-802-7455.
Friday, December 9, 2011
Updated: Open on Christmas
The Ballantyne Hotel & Lodge will offer holiday brunch Christmas Day, from 11 a.m. to 3 p.m. in the Ballantyne Ballroom. The buffet will include salads, cheeses and seafood displays, breakfast items, a carving station and desserts, plus live traditional holiday music. $55 ($28 for ages 5-12, free for 4 and younger). Reservations required: 704-248-4100; 10000 Ballantyne Commons Parkway.
New brunch
Dancing for New Year's
Thursday, December 8, 2011
Cheer on Saturday
Before and after Christmas
AFTER: Lulu celebrates its sixth anniversary Dec. 26, with a complimentary glass of Champagne and dessert to those who purchase an entree at dinner (5-10 p.m.). Reservations recommended. 1911 Central Ave.; 704-376-2242.
Tuesday, December 6, 2011
Bits and crumbs
Table 274 plans a three-course Champagne Duval-Leroy brunch Dec. 10 with Brut, Rose Prestige and the "Lady Rose" Champagnes and a menu of orange and fennel salad with watercress; prosciutto-wrapped mountain trout and wild mushroom frittata; and chocolate truffles. $35; 274 S. Sharon Amity Road; 704-817-9721.
New on menus
On the new winter menu at Ilios Noche: arancini (fried balls of risotto with Gorgonzola cheese); lamb chops marinated in lemon and Greek herbs; diver scallops with truffled wild mushroom risotto and arugula; and more. 11508 Providence Road; 704-814-9882.
Friday, December 2, 2011
Hotel does dine-around
Thursday, December 1, 2011
Uptown 'cue plot thickens
Duncan's name you'll recognize from Bonterra, and he was a founding partner at Mac's Speed Shop; Meredith was formerly in software and Johnston has catering experience and will run the catering arm of this.
The 'cue, described as "fresh Q smoked daily," will be done by Dan “Boone” Gibson, says Meredith; he was the first pit master at Mac’s, has worked various other chef positions in town, and is a CPCC culinary grad. The menu aims to include brisket, ribs, chicken and housemade sausage, plus sides, salads and desserts. Hours are planned for 11 a.m.-midnight nightly.
This joins, on the uptown 'cue horizon, City Smoke from restaurateur Pierre Bader, and what had been planned as Queen City 'Que from barbecuer Dan Huntley at the market.
Now, Huntley says his opening a place within the market is off, since his plan to use a gas-and-wood rig under the existing restaurant hood (the same brand as Queen City Q plans to use in the former LaVecchia's space, incidentally) was nixed by county engineers. He now says he'll be parking his food truck -- dubbed Outdoor Feasts ("it's an LLC; I've had it for 10 years" -- on the market's property and serving barbecue from there during market hours Wednesday-Sunday.
(Meredith, of Queen City Q, said he was "shocked" to read news of Huntley's "Queen City 'Que" some weeks ago, since he'd incorporated the name with the state: "I don't really know how all that happened.")
Expect from their place, says Meredith, a rustic look with barn wood and paprika red walls, and prices in the $10-for-lunch range. And as for the sudden proliferation of 'cue uptown: "My basic philosophy is this: Nobody goes to the same place every day of the week. My job... is to make sure one of those days you come to our place. I don't care where you go the other four days ... Try 'em all! Enjoy 'em all."
Coming up wine-y
D’Vine Wine Café hosts its third annual “Holiday Bubbles Jubilee” Dec. 8, focusing on Champagnes and sparklers. Food ranges from orange-scented French toast with pecan brown butter to seared pork belly with strawberry and sage jam to shrimp satay and there’ll be Mumm, Roederer, Heidsick and more. $59.99; 14815 John J. Delaney Drive; reservations required: 704-369-5050
Vivace and the Wine Vault host a Saturday afternoon wine brunch with Flora Springs wines -- and menu items such as eggs Benedict with duck confit and grilled hanger steak with ricotta gnocchi -- Dec. 10.
$45; 1100 Metropolitan Ave.; 704-548-9463.