Monday, December 3, 2012

Vine American Kitchen opens

Vine American Kitchen is now open in Ballantyne. Charlottean Bill Freeman, whose resume includes a stint as CEO of McCormick & Schmick's, created the concept, for which this location is "the launching pad," according to press. Look for a display kitchen and American fare from exec chef Paul Cruz that ranges from herb-rubbed rotisserie chicken, Maryland-style jumbo lump crab cakes and jambalaya, plus flatbreads, burgers, seafood, steaks and more. Sunday brunch spans apple cider pancakes to crab hash.

On the name: “So much of what we do here has some connection to the vine," Freeman said in a press release. "Whether through locally sourced seasonal fruits and vegetables, freshly squeezed juices in our cocktails, or the variety of grapes in our abundant wine selection, we are bringing the garden to our guests."

Entrees range $15-$29, with starters, sandwiches and flatbreads running $4-$14. The wine list leans to bottles less than $30, the high-rated and/or "great value" wines, Freeman said.

Seating areas range from a dining room of 116 to the eight-seat Barrel Room to a patio with fire pit.

13735 Conlan Circle; 704-469-5282;