Bonterra has a new menu, from new chef Blake Hartwick (above), who's especially excited about oysters (below; wood-grilled Rappahannocks from Virginia with candied orange mignonette and bacon foam), and plans to change the menu weekly. Look for fare like the fried green tomato BLT with pimento cheese coulis, pickled onion and bacon jam, and the N.C. monkfish osso buco with saffron risotto. 1829 Cleveland Ave.; 704-333-9463.
Friday, October 3, 2014
Posted by Helen Schwab at 3:39 PM