Great reporting on a new wave of breweries hitting all of NC - glad to see a female in the business featured!
Thats NOT real porchetta! please don't tell readers this is what porchetta is supposed to be? Where is the crispy skin? The porchetta sandwich I had a little spoon a few weeks ago was a limp, fatty, white pork sandwich. It was greasy, under-cooked, and tasted nothing like any of the great porchetta sandwiches I have had all around the country and world. I would love for it to be better, it just isn't the real thing: a sliced hunk of tender and juicy pork rolled in herbs and topped with crispy skin. The bun was the best part-
I must say any food lover would be happy to eat at gro. Fresh ingredients, pleasant people, and unique. The menu isnt complicated and employees welcome to suggest. Comapred to many gyro joints, their food at first bite made me go OPA!
I've had a chef crush on Joe for years...one of his students married my son...Ai's loss was HG's gain... The entire Grand Strand is so fortunate to have chef Bonaparte. Best wishes for a very bright and tasty future.
Great points Jonathan. As a craft beer drinker and aficionado, seeing anything owned by AB much less MADE by them called craft really irks me. It's not semantics, it's not a simple mistake, it's ignorance by people that think "beer is beer" and that's all that matters.
All that said, I enjoy a Shock Top now and then, and even though Goose Island doesn't taste as good as it did five years ago, it's still nice to have that option in North Carolina.
But most importantly, North Carolina (and South Carolina for that matter) has WAY too many award-winning, revolutionary craft breweries that should be celebrated instead of AB macrobrews produced 300+ miles away infringing on the "craft" and "local" monikers.
Pretty harsh words for this. I'm willing to bet this was just a simple mistake by an employee that didn't know.
I kind of agree with Mr. Martin. We have all the resources and means to be a great food city but in comparison to a city like Charleston we fall short on so many different levels. We also lack originality. Charlotte offers great food but what are we known for? What's our culinary point of view? We do have good restaurants but how many great restaurants do we truly have? How many places are memorable enough to make people want to return for the restaurant scene alone. I know when I go to Charleston I look forward to the food more than anything. On another note I do think we are showing progress and will soon become a city that is known for great restaurants.
I do think Charlotte's restaurant scene is very good. I'm from a city in New England that is far smaller than charlotte that one could more easily find a good meal in. Charlotte is truly dominated by chain restaurants and i think it reflect their tastes.
My great-grandfather used to drink a bit of this before going out to work on the farm in the winter, and a shot before bed each night. My grandfather did the same, and I never knew him to have a cold. I keep a bottle around and at the first sign of any cold or cough, drink about half a cup over ice, go to bed, and get up the next day feeling great! It works!
My wife and I ate at The Summit this weekend. Our experience in no way parallels the account in this review.
First, we were told it would be a 45-minute wait, and that was reasonable, since the restaurant had been reviewed in the biggest daily paper the same day. But after an hour and ten minute wait having drinks and an appetizer on the porch, I asked for our check, since I saw 2 two-person tables set but empty inside and we were still waiting. Lo and behold, we were seated immediately. My partner ordered the farro risotto, which at $18 was the least expensive entree item on the menu, while I got the cod. In direct contrast to that portion of the review that reads, "The main courses are uniformly generous and sharable, especially if you begin by sharing a spate of starters. The cod entrée has a pea and scallop stuffing wrapped by the filet with a hit of golden raisin agrodolce," the cod consisted of two 1 inch medallions that were wrapped with something and served on a plate that made them look even smaller than they were. We just got back from Portugal last month, and none of the restaurants we ate in, from simple cafes to a single star Michelin, would have embarrassed themselves by serving such a small portion of cod as an entree. Maybe an appetizer, but not for a main course for $24, or the equivalent of 18 euro.
We'll not be back to climb the Summit anytime soon. It was far too noisy, and precious, to compare to the better values one can find further up East Boulevard.
I will have to check him out!
Pastry Chef Brigitte Oger**
Pastry chef is named Brigitte Oger. Research, people!
Ernie, they are moving to a new location on Elizabeth Ave. I believe their opening date is Oct. 16th.
I am so happy for Lindsey! Congrats on making the Best Of Charlotte!!!
Fantastic Coffee, Fantastic Shop!
I do understand, my mom gave r&r to me as well, I live in nyc and no liquor store gave it where xan I find it
Received an invitation to join Passion 8 Bistro for its last day open. No indication why it is closing.
Chef Alyssa (from Chef Alyssa's Kitchen) kicked off the Chef in the Market! Series at Atherton and will close it out on Small Business Saturday. She is also hosting the 3rd (and final) Gather Dinner at Atherton Market
For Davidson Market - just this past Saturday she had a Chef Demo and will also be competing in the Chef Challenge on November 1st.
These food events sound fun, hope a lot of folks get the chance to attend them.
Hope you'll visit Ken online at thepieacademy.com where he loves helping bakers master their sweet and savory pie baking skills -- from the pastry up.
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