restaurant review – Page 3

Restaurant Roundup: Viva Chicken. Herban Legend. Firehouse Subs. {Charlotte, NC}

November 12, 2013 17 Comments

VIVA CHICKEN

Obsessed. That about sums up my thoughts on Viva Chicken. Located in Elizabeth (on the charming Elizabeth Street), Viva Chicken is my go-to spot for fresh, great tasting food that’s actually healthy. I’m sure some people go there for the chicken–they do specialize in Peruvian Rotisserie, after all. But me? I go there for the Aji Amarillo sauce. It’s one of their three hot sauces, the mild one, and (to quote the Frank’s Red Hot Granny) I’d put that **** on everything. And that includes the awesome sandwiches at Viva Chicken, which they make with chewy grilled ciabatta bread. My favorites are the Butfiarra (roasted pork with lime marinated onions and smoked rocoto (hot pepper) mayo) and the Wow Lomito (char-grilled sirloin with peppers and onions). You can add sliced avocado and provolone to any sandwich, and I highly recommend you do.

When I’m looking to keep things a little lighter (read: no carbs for the carb monster), I opt for the Viva Chicken Salad, which comes with large slices of avocado, tomato, cucumber, and feta. It’s served with their house balsamic dressing, but more often than not, I substitute the mild Aji Amarillo sauce instead.

There’s also the quinoa stuffed avocado, which is quickly becoming a Charlotte legend. You get a whole avocado, loaded with a fresh quinoa salad, topped with balsamic dressing and a drizzle of rocoto mayo, and you have the option of adding pulled rotisserie chicken (do it.).

The Sopa De Pollo is a mild tasting soup, with lots of cilantro and a simple chicken broth. It’s not the most exciting dish on the menu, but (speaking from experience) it’s great to slurp on when you’re sick.

Given the presence of animal protein in the restaurant name, I was surprised to see there are quite a few vegetarian options on the menu (in addition to the quinoa stuffed avocado), like the Naked Peruvian, a ciabatta sandwich with lots of veggies and avocado, and the Inca wrap with Peruvian canary beans. The menu also includes some Asian-inspired dishes, like strip steak stir fry and soy ginger noodles.

Viva is a fast casual place–you order at counter, grab a number, and the food magically appears mere minutes later. They have an iphone app(!) that lets you order and pay right from your phone, if you so choose. The only thing I don’t love about Viva Chicken is the music in the dining room–it’s a little too loud and a lot too clubby.

HERBAN LEGEND

When people ask me what the best food trucks in Charlotte are, the Herban Legend is always at the top of my list. Owned and operated by Chef Brian Seeley, the Herban Legend truck specializes in fresh American and international street food, and the menu reflects the period Chef Brian spent living in the Persian Gulf area. The rotating specials have cross-country flair and include Arabic shawarma, Fillipino pork belly, Sri Lankan curry, Carribean jerk chicken, pork and chorizo tostados, and duck ramen, plus Chicago dogs for an American throwback. Chef Brian does a great job of posting the daily menu on the truck’s Facebook and Twitter pages–so be sure to check them out.

Let’s get back to the food. There are LOTS of great things on the truck, but my absolute favorite (the one food I’ve tweeted, texted, and raved about most in the last year) is the chicken shawarma. It’s a warm, chewy flatbread, loaded with grilled chicken, tomatoes, tabouleh, french fries (yep, they’re inside the wrap), a slathering of tzatziki, and a secret (at least to me) spicy sauce. I’ve enjoyed the surf and turf burrito a handful of times, which has coffee-seared steak, baja shrimp, guacamole, chimichurri, and chipotle sauce, and their black bean burger with chipotle aioli is a solid meat-free option.

Here’s a shot of my beloved chicken shawarma… cue the shawarma happy dance!!!

Heads up: THE TRUCK TAKES CREDIT CARDS!

Restaurants

Restaurant Roundup: George’s Brasserie, TRUE Crafted Pizza, & Chima Brazilian Steakhouse {Charlotte, NC}

July 30, 2013 6 Comments

GEORGE’S BRASSERIE

I don’t believe I’ve ever fantasized about mussels like I have George’s. They’ve been on my mind and in my dreams, succulent and meaty and begging to be eaten, for weeks. Of course we’re talking mussels here, not muscles, of which George’s Brasserie offers five different varieties. The fiery style, with a delicate spicy cream sauce, was so good, I’m not sure I’ll ever find the courage to order any of the others. It was love at first dunk of their fresh French bread into that spicy sauce. This overwhelming delight was a somewhat unexpected reaction, given that French food has never really excited me (a distaste I blame on a few bad experiences I had on a trip to Paris back in college, and an overall dislike of game and heavy sauces). In contrast, Executive Chef Andrew “Drew” Dodd puts a contemporary spin on the cuisine, while still offering many signature French dishes, including bouillabaisse, cassoulet, beef bourguignon, and charcuterie. A handful of the entrees are sourced locally, including the North Carolina trout armandine, the Spring Mountain Farms chicken served with black garlic beurre blanc, and a few varieties of their large oyster selection.

Like the food, the restaurant itself is upscale yet inviting. There are cozy round booths bordering smaller bistro style tables complete with Parisian-style rattan chairs. Small touches, like the aluminum bread pails brought to each table, keep the restaurant grounded and the atmosphere friendly.

One of my favorite hors d’oeuvres is the 48-hour pork belly, which is cooked sous-vide and served with jalapeno infused water melon. Unlike other pork belly I’ve tried, George’s has a crispy skin and no jiggly bits; you can literally sink your teeth into it. Other standout dishes are the supple pan-seared scallops, served with sweet corn and saffron puree, fava beans, smoked tomato, and thyme beurre blanc and the NY Strip Au Poivre with brandy peppercorn sauce, served with a petite ceramic pot of truffle pommes frites. I’ve also heard great things about the goat cheese and caramelized onion tart, but I’ve yet to try it (next time!).

George’s is a place where Francophiles and Francophobes alike will be satisfied, not only with the exceptional food but also the extensive wine list and the attentive and impressively knowledgeable servers. And for those fiery mussels, of course.

Restaurants

Bubble–Charlotte, NC {restaurant review}

May 21, 2013 5 Comments

From the luminescent silk screen Barbies on the walls, to the linen towels in the bathroom, to the liquid nitrogen cloud lingering over your cocktail, at Bubble Charlotte no details are spared. Bubble, which officially opened May 17, 2013 (after years of anticipation), is Charlotte’s first champagne bar and oh so much more. There’s a full-service kitchen, patio area with bar service overlooking the intersection of College and Trade, and not one but FOUR different beverage menus.

Bubble’s main entrance is on the Epicentre’s ground level. Once inside, guests ascend a dramatic staircase to the second floor. The decor strikes a playful balance between sophisticated and fashionable, and the dining area is anything but standard with large round communal-style tables. The aim is a premium (but not pretentious) experience.

So let’s talk booze. Bubble has over 30 champagnes in house, and their Perlage preservation system enables high end champagnes to be sold by the glass, while still maintaining the flavor and integrity of the beverage. Patrons can score a solitary glass of Dom Pérignon for $45, while a bottle can cost upwards of $200.

Bubble’s beverage repertoire spans much further than champagne though, and all of the bartenders are Bar Smarts certified. They offer a “slim list” of sub-120 calorie cocktails, and their much-buzzed-about N’tini cocktail is topped with liquid nitrogen steam, which quickly chills the cocktail and produces a “seductive cloud.” Ingesting liquid nitrogen is hazardous, in fact, a British teen had part of her stomach removed last year after ingesting the chemical. To avoid potential harm, Bubble’s N’tinis should not be consumed until the liquid nitrogen cloud has dissipated. At the press event I attended, Bubble’s operating partner, Bourke Floyd (fka Brady on Dawson’s Creek), was adamant about the safety precautions the bar will take to ensure no one is given an N’tini until it’s safe to drink.

The petite chef-driven menu at Bubble features a handful of small plates: prosciutto wrapped melon, pomme gaufrettes (waffle fries), chef-chosen cheese plates, and fresh, never frozen, calamari served with wasabi cream and Sriracha. As for salads, I enjoyed both the fresh strawberry chevre salad (with goat cheese and Spanish candied walnuts) and the Caprese Napoleon, which is topped with a fig balsamic reduction and a light drizzle of olive oil.

The entrees include champagne poached shrimp, Thai-chili ribs, steak frites, and Mediterranean chicken skewers. There are also four flatbreads, the toppings of which were promising, but the bread itself was horrendous–flavorless with the texture of a hardened shortbread cookie. Dear Chef: please fix this flatbread faux pas ASAP.

Restaurants

Mama Ricotta’s—Charlotte, NC {restaurant review}

May 8, 2013 3 Comments

Shortly after moving to Charlotte, I fell in love with Mama Ricotta’s. I blame it on the goat cheese and mascarpone dip, which was my first bite of food on my very first visit to Mama’s.

Mama’s is the type of place where families feel equally comfortable as couples on hot dates. The dining room is cozy with large family-sized booths plus intimate tables for two, vintage family photos, and a large wood-fired pizza oven.

If you have any Italian friends or family, you know the importance of sharing food in the Italian culture. Food is love. This holds true at Mama’s, where most of the pasta dishes are available family-style and are served in deep dishes that are passed around the table, just like at home.

It didn’t take long for me to realize Mama Ricotta’s had common ownership with Bad Daddy’s (one of my favorite burger spots in town) and Midwood Smokehouse (my favorite barbecue joint). I’ve eaten at these restaurants dozen of times, and many of those meals have ended with toasts to Frank Scibelli, the owner and man behind the amazing food.

I’m a big fan of bread, and Mama Ricotta’s bread basket alone is worth a visit. The housemade rolls are served with olive oil sprinkled with crushed red pepper flakes for dipping. As for appetizers, there’s that amazing dip I mentioned–it’s a warm goat cheese and mascarpone dip served with grilled crostini and a warm tomato basil sauce, a steal at $8.50. I also highly recommend the new house made burrata ($12). Burrata is fresh Italian cheese made from mozzarella and cream, and Mama’s burrata is soft and supple and accompanied by olive oil poached tomatoes, basil, roasted garlic, and grilled ciabatta.

Restaurants

Restaurant Roundup: The Yolk, E2, & Hazelnuts Creperie {the week in food}

April 1, 2013 4 Comments

If you were to look through the massive accumulation of notes in my phone, you’d see my list of must-try breakfast joints near the very top. Me and breakfast? We go way back. From dad’s crispy skillet potatoes to mom’s buttery pancakes, with as much cereal as one child can physically consume crammed in between, breakfast has long been a love of mine. I’m always on the lookout for places to add to my list. Just two days after meeting Gregory Collier, Chef and owner of The Yolk Cafe in Rock Hill, SC, I made the voyage south to try out his breakfast wares.

From any seat in the family owned and operated restaurant you can see Chef Greg at the helm in the open kitchen and his wife, Sabrina, assisting customers. The restaurant has the feel of a diner with its vinyl booths and classic metal swiveling bar stools. The menu, however, rings a different tune. Take, for example, the Valencia omelet (my first choice), which is made with zucchini, squash, roasted tomato, and mozzarella or the fun-guy egg white omelet with mushrooms, herbs, and pungent asiago cheese. Just these two options alone include five ingredients you won’t find at a run-of-the-mill diner. A greasy spoon, the Yolk is not. We’re talking steel cut oatmeal, chorizo chili, and crispy capers here!

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