Posts Tagged "charlotte"

Viddlz Alertz {plus a sneak peek of J. Sam’s}

Posted on Jun 7, 2014 | 1 comment

I have a few food obsessions.  Yes, besides my well-documented love of barbecue, there are some foods I simply cannot go without ordering.  Burrata.  Scallops.  Caramelized onion anything.  Housemade bread.  Bread pudding.  Bread.  We all have our trigger foods.  How cool would it be to get an automatic alert any time one of the foods you’re craving was offered by a imagerestaurant?  Blackberry cobbler, softshell crab, meatloaf.  Whatever!  That would cut out, like, hours of food research a week.  Am I right?  That’s why I’m super excited about a new concept in Charlotte called Viddlz Alertz.  It’s an online tool that lets you manage your cravings by alerting you when your particular food obession is offered in the area.  Plus, the Alertz system displays daily drink and food specials from restaurants and bars you follow (you can also get daily email updates with this info), and the Viddlz app is expected to be rolled out later this month.

J Sams Charlotte Scallops

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Flatiron Kitchen & Taphouse–Davidson, NC {restaurant review}

Posted on Apr 9, 2014 | 0 comments

Flatiron Davidson NC

I think it’s safe to say I dine at restaurants more often than the average eater, that is to say A LOT.  I impose mandatory splitsies on my dining companions, which means everyone gets to try everyone’s food, so it’s normal for me to sample several plates during a single meal.  This is good for obvious reasons (though my pants may disagree), but trying lots of different things means you’ll inevitably end up with a dish or two that just don’t strike your fancy–something you wouldn’t order again or that you wouldn’t recommend to a friend.  Every once in a while, I’ll find myself eating an AMAZING appetizer, and feel my apprehension grow as I worry the remainder of the meal won’t live up to the starter.

This is precisely how I felt when I dined at Flatiron Kitchen & Taphouse for the first time.  I started with a glass of Malbec and their fried green Napoleon:  salty fried green tomatoes, sautéed spinach, sweet bits of corn, and bacon atop a dollop of warm, creamy goat cheese (a hearty serving for a mere $8).

Flat Iron - Fried Green Tomatoes

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Restaurant Roundup: Elwood’s, Chuy’s, Urban Sip {Charlotte, NC}

Posted on Mar 5, 2014 | 0 comments

ELWOODS BARBECUE & BURGER BAR

Invite me to brunch, and you’ll get a look.  When I ask you “what time” ELWOODS BBQwith furrowed eyebrows, it’s because I’m trying to determine whether you’re inviting me to have 10am brunch (AKA breakfast) or 12pm brunch (AKAlunch).  I don’t do brunch.  I love breakfast and I love lunch.  Why consolidate the eating joy into one meal?

Enter Elwoods Barbecue & Burger Bar‘s new brunch menu.  Needless to say, I ate my words.  Brunch vendetta be gone.  How could I say no knowing their juicy brisket makes an appearance in several of the menu items?  Exactly.  You can get straight-up brisket and eggs if you’d like, but if we’re doing brunch, might as well get a little fancy and go with my top pick:  the brisket BBQ Benedict with poached eggs and grilled tomatoes nestled on English muffin halves and topped with their signature red sauce.  It made a brunch believer out of me.Elwoods Brisket Benedict

If you’re not in the mood for BBQ (blasphemy!), their take on chicken and waffles, with buttermilk fried chicken tenders, a homestyle waffle, and honey maple syrup is a solid choice.  They’ve also got French toast make with thick-cut Texas toast, and you can even get it stuffed with peanut butter and banana or strawberry and cream cheese. Elwoods BBQ waffles

For you do-it-yourselfers, there’s a build-your-own breakfast sandwich, with your choice of bacon, sausage, pulled pork, or pulled chicken, plus an egg, choice of cheese, and bread, PLUS a self-serve Bloody Mary bar.  Homemade, house-made, made-from-scratch–you can use these terms to describe practically everything on the menu, including the breakfast sausage.  I snarfed down my whole side of their hashbrowns–they’re the chunky, chopped potato kind (not the shoestring kind, thank god), and they serve ‘em up extra crispy.

Did I mention $10 bottomless mimosas?  Who wants to meet me for brunch this weekend?

Check out my review of the full Elwood’s menu here.

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Tupelo Honey Cafe — Charlotte, NC {restaurant review}

Posted on Feb 25, 2014 | 1 comment

I’ve never been to Tupelo Honey Cafe in Asheville.  I’ve heard about it, walked by it, and stalked the menu, but I’ve never been in its doors or dined at its tables.  People RAVE about the place.  It’s where everyone who visits Asheville wants to go.  I’ve even heard it said that Tupelo Honey Cafe is Asheville, meaning Appalachian, southern, and a smidge hippy (at least from this Yankee outsider’s perspective).

iphone (2)

Tupelo Honey opened back in 2000, and over the past few years they’ve expanded to become a seven-store regional restaurant empire, the newest location of which is in Charlotte. Tupelo’s Charlotte location opened in the space previously occupied by Pewter Rose Bistro, which closed last year.  Pewter Rose had great ambiance; it was romantic and cozy with the low-strung lights, origami birds, and hanging plants–it felt like a grownup tree house.  Tupelo’s renovations on the space retained much of the building’s character — high ceilings, brick walls, and wood detailing everywhere.  They reconfigured the seating layout, allowing for many more tables and a large bar area, but at the sacrifice of Pewter Rose’s romance factor.

tupelo interior 2tupelo interior

tupelo open kitchen

Tupelo’s focus on local sourcing was a cornerstone of their success in Asheville.  Even with the restaurant’s recent expansion, they’re sourcing goods regionally (via a company that aggregates foods from farms in each restaurant’s region), and using those local products to shed new light on many old-time, comfort classics.  There are grits made with goat cheese, ribeye served with bordelaise (a French wine sauce), and crab cakes with lemon cherry pepper aioli.  At Tupelo Honey Cafe, every meal starts with a complimentary basket of their famous biscuits, served hot with a side of blueberry preserves and honey (surprisingly, I preferred the honey).

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Pasta Bolognese {recipe}

Posted on Feb 13, 2014 | 2 comments

It is with great remorse that I recall how late bolognese entered my life.  Yes, there was a time when “bolognese” just sounded too fancy, too French, for my liking.  But if there’s one way to get me to eat something, it’s slipping it into lasagna, right there between the layers of pasta and creamy cheese.  And for this very thing, I say THANK YOU to Papa Joe’s (one of my favorite Italian restaurants in Akron, Ohio) for their bechamel lasagna with bolognese.  It was love at first bite, as they say.

For the record, bolognese is not French.  It is, in fact, a hearty Italian meat sauce.  I’ve come so far.

bolognese

I succumbed to eating bolognese without much arm twisting, but I didn’t attempt to cook the sauce myself until I sat in on a cooking class with my friend Keia (her blog:  Ink and Fork) at Chef Alyssa’s Kitchen at the Atherton Market this fall.

Here’s the deal.  This sauce takes time.  The more time you put into the sauce, letting it gently simmer on the stove, the richer the flavors will be.  The good news is the sauce gives you an excuse to open a nice bottle of red wine (as if you needed an excuse…), and you, lovely chef, can enjoy the remainder of that bottle while the sauce slowly cooks down.  It’s precisely the sort of relaxing kitchen moment I crave.

bolognese 4

This sauces freezes well, and even if you double the recipe, you’ll still have plenty of wine to drink, so go for it, friend.  For my bolognese, I like a medium to full-bodied dry red wine, like the Alamos Malbec I used in this batch.  Whatever varietal you choose, make sure to pick a wine you’d actually enjoy drinking.  Which is exactly what I did with the rest of my Malbec…  This one is going into my regular rotation!

alamos malbec bolognese bolognese 2bolognese 5

Bolognese from Chef Alyssa

Chef Alyssa’s Kitchen — Healthy & Sustainable cooking classes
If you’re looking for a fun date night or girls night out, check out Chef Alyssa’s cooking classes.  Chef Alyssa does an awesome job of breaking down intimidating recipes into easy, step-by-step chunks.  Keia and I had a great time in the class, and this bolognese recipe is one I’ll be making for years to come.  Check out the class schedule here.

Chef Alyssa

  • 2 tbsp cooking oil (I used extra virgin olive oil)
  • 1 medium yellow onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 carrots, peeled and finely chopped (about 3/4 of a cup)
  • 2 ounces thinly slice pancetta (I used 3 ounces of smokey bacon)
  • 8 ounces ground beef (I used 90% lean)
  • 1/3 cup dry red wine (I highly recommend Alamos Malbec)
  • 1/4 cup balsamic vinegar
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • Salt and Pepper
  • 1 cup whole milk, room temperature
  • 1 pound pasta of choice (I used fettuccine)
  • Freshly grated Parmesan
  • Fresh parsley, chopped

Heat oil in a heavy pot over (or large saute pan) medium-high heat. Add onions, celery, and carrots and saute until soft, about 8-10 minutes.

Add beef and pancetta (or bacon); saute, breaking up the meat with the back of a spoon, until browned, about 15 minutes. Add wine and balsamic and boil for 2 minutes, stirring often and scraping up browned bits.

Add the stock and tomato paste. Reduce heat to very low and gently simmer, stirring occasionally, until the flavors meld, about 1 hour. Season with salt and pepper.

Finish sauce by adding the milk, then bring to a simmer until absorbed, about 20 minutes.  Transfer the sauce to a large saute pan.

Meanwhile, bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1 cupful of the pasta water, and add the pasta to the bolognese sauce. Turn heat to medium-high, toss to coat.  If the sauce is too thick, add a few splashes of the pasta water to loosen it up.  Top with parmesan and parsley before serving.

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