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Comment Archives: stories: Food & Drink

Re: “Sabor spreads to NoDa and beyond

Great article, can't wait to check it out

1 like, 0 dislikes
Posted by bigfan1 on 04/27/2016 at 8:42 PM

Re: “Beer Guide 2016

If you like their "Dude and Vibes", you'll love their "Life Fail" Pale Ale.
Journalism 101, fact check and copy edit.
Must have missed that day.

Posted by Lindol French on 04/14/2016 at 1:33 PM

Re: “Three questions for Chef DaRel Daniels of Street Spice

This is an excellent depiction of my Son's vision he had for his business many years before it came to pass. As a parent I can't be more proud of his success.

2 likes, 0 dislikes
Posted by DrumD on 04/13/2016 at 7:41 PM

Re: “A gathering of Charlotte's tastemakers

Hi, I am reaching out to you on behalf of Novanta 90 Pizzeria, the Charlotte, NC region’s only truly authentic Napoletana pizza restaurant. I am helping the owners with their public relations and social media.

I see that you are a well-known and high-profile foodie blogger, and wanted to invite you to visit the new, beautiful restaurant (conveniently located at exit 31 right off I-77) at LangTree at the Lake. The artisan pizzas are cooked by certified chefs in specially imported ovens in 90 seconds at 900 degrees. It’s amazing to watch and more amazing to eat! The toppings are all incredibly fresh and either imported from Italy or sourced from local farms. The crust is puffy and slightly charred…absolutely delicious.

I thought you would be very interested in meeting the owners and certified chefs, and watching the preparation. In addition, Novanta 90 chefs make house-made cheese and dough daily so you can see process as well if you are interested.

I would like to offer you a complimentary appetizer when you visit.

Please let me know when you think you are able to visit Novanta 90 Pizzeria Napoletana.

Thank you! Karen Dortschy

PS Your backtalk@creativeloafing.com email address isn't working!

Posted by Karen Rosenthal Dortschy on 03/31/2016 at 9:41 PM

Re: “Deep sea dining

Thanks for the suggestion on Deep Sea Market - I was featuring places that are not dine-in.

Posted by Jeff Hahne on 03/23/2016 at 9:36 AM

Re: “Deep sea dining

Recommend Catch On between these two, as they actually post their prices. Note the blank "per lb." column in the Clean Catch photo. They probably set pricing based on customer appearance, charging as much as they think they can get! Has been this way since it opened.

1 like, 0 dislikes
Posted by Transparency Anyone? on 03/22/2016 at 10:46 AM

Re: “Deep sea dining

While I agree that both of these businesses are good, you missed a real gem of a seafood market in not including Deep Sea Market on Monroe Rd. just below Sardis Rd. N. Larry and Tracy have a great selection of the fresh fish that changes daily and they have also been serving the best fresh fish lunches in the Charlotte area for three years. Can't wait till they begin serving dinner soon. I've been to 2 of their Lobster and Seafood boils over the summer and it can't be beat for the price or quality.

5 likes, 2 dislikes
Posted by Paul Roberts on 03/17/2016 at 8:18 PM

Re: “Three questions with Mike Watson, chef at Double Tree's Libations

http://doubletree3.hilton.com/resources/media/dt/CLTWCDT/en_US/pdf/en_CLTWCDT_Libations_Menu_Oct_2015.pdf
Page 2,
Is the spelling correct
Is it Shiitake or Shittakes?

PRESSED FOCACCIA portobello & shittakes|baby spinach|red pepper jelly|asparagus|feta spread|10.5

Posted by Ray on 03/07/2016 at 11:17 AM

Re: “Three questions with Mike Watson, chef at Double Tree's Libations

is he on social media or anything?

Posted by Sal on 03/01/2016 at 11:06 PM

Re: “Beer tap handles are not items to decorate with

gpullen,

Drop it on the ground and see if Cam shies away from it.

Posted by ODB on 02/26/2016 at 3:55 PM

Re: “Beer tap handles are not items to decorate with

It's 2016 now and the brewers don't ask for the taps back. The brands change and they simply don't need them back. I just got a Super Bowl 50 tap. What should I do with it?

Posted by gpullen on 02/23/2016 at 5:02 PM

Re: “Prepackaged hard-boiled eggs at Trader Joe's?

I'm just lazy. I have been thinking though. What is done to these eggs to make them last so long? I recently boiled some eggs. Yay me!!!!! But the last two spoiled within a week. I had become accustomed to having the store bought boiled eggs last for weeks.

Posted by Lazy Bones Barb on 02/17/2016 at 11:25 AM

Re: “The battle of 'Pizza' Midwood

Although I've only had the Intermezzo pizza, it's hard for me to imagine anything could be any better, but I'll be referring back to this article to try these others listed for sure 👍

1 like, 0 dislikes
Posted by Dave Hathaway on 02/11/2016 at 2:45 PM

Re: “The battle of 'Pizza' Midwood

Every time someone writes about Pizza Midwood, they neglect the really decent pizza at the Harris Teeter. Why is that?

2 likes, 0 dislikes
Posted by MLGreeneBanks on 02/11/2016 at 12:30 PM

Re: “The battle of 'Pizza' Midwood

I've had all of them. Totally agree - accurate reporting!

1 like, 0 dislikes
Posted by Andrew Diamond on 02/11/2016 at 11:39 AM

Re: “The battle of 'Pizza' Midwood

I haven't met you yet but I know I just love you 🍕❤️ Thank you for the kind words. Your next Pure Country is on me.

Juli
Owner
Pure Pizza

5 likes, 0 dislikes
Posted by Juli Metcalf Ghazi on 02/10/2016 at 9:39 PM

Re: “Food Issue 2012: CL samples the coolest cupcakes

Cosmic Cookie Bakery near Northlake has some of the best cupcakes in Charlotte and they deliver till midnight! www.cosmicookiebakery.com

1 like, 0 dislikes
Posted by deanmartin on 02/09/2016 at 4:47 PM

Re: “Biggest isn't best for beer

This is especially maddening when one of these mega-tap joints thinks "if we offer a single witbier we've got Belgian AND German styles covered" and then floods the rest of the menu with pale ales and porters.

Posted by Garth Vader on 02/01/2016 at 12:44 PM

Re: “Three questions for Kaitlyn Carfagno, owner of SAS Cupcakes

My favorite cupcake shop, with the BEST frosting and a great staff.

1 like, 0 dislikes
Posted by Shelley Davis Medford on 01/23/2016 at 6:04 PM

Re: “Three questions for Raul Ortegon, chef at Mestizo

Muchas felicidades Raúl por tu dedicación y excelente trabajo. Es un orgullo saber que haces lo que te apasiona. Un abrazo. Gaby Estrada

1 like, 0 dislikes
Posted by Gabs Estrada on 01/20/2016 at 9:46 AM

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