Tuesday, March 4, 2014

Vino, vino, liquid

Roosters Uptown hosts a Vino Vino dinner March 20, with a menu that starts with family-style appetizers, from crudo (Italy's version of sushi) and arancini (think risotto hush puppies) to bucatini pasta with shellfish to hickory-fired swordfish to black pepper panna cotta with salted caramel and charred grapes. Wines are Prosecco, 2012 Santadi Vermentino, 2012 Firriato Etna Bianco, 2011 Firriato Nero Di Avola and 2009 Pra Recioto Di Soave.
$65; 704-370-7667; 150 N. College St.

The Carolina Place Harper's offers a two-course menu for two for $29, with the option to add a bottle of wine for $15, nightly, throughout March. 11059 Carolina Place Parkway; 704-541-5255.

Gallery has begun a new cocktail program dubbed "Liquid Arts," with new mixologist Greg Voss aiming to emphasize housemade syrups and sodas, as well as local ingredients, in the wares. Examples: A cocktail called Aroma, made with vodka, a housemade strawberry-rosemary syrup, fresh lime juice and Prosecco; and one called Explore, with vodka, basil-coriander syrup, grapefruit juice, basil leaf and cracked black pepper.
Ballantyne Hotel and Lodge; 704-248-4100.