Uptown Magazine September 2009

september.
09
www.eatinuptown.com uptown 1
September 09.indd 1 8/26/2009 2:42:25 PM

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e : info@steelgardens.com
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urban living
newsletter
Brought to you by: My Townhome
Noda Welcomes 28th Ro

One of my favorite neighborhoods
in line with increased sales activity
in central Charlotte has always been

NoDa. For years its’ draw has been
the local galleries, eateries, shops,
and funky historic homes. The
Neighborhood Theatre brings in
great regional and national acts, and
the gallery crawl’s that happen on
the 1st and 3rd Friday each month
create a lively street vibe and drum
circles and bands outside are com-
mon. NoDa’s location just a mile
or two from the middle of uptown,
combined with a multitude of hous-
ing options and prices, has made it
one of the rapidly resurging areas to
choose from when deciding where
to live in central Charlotte. About
6 or 7 years ago small condo projects
the PRoJect - The 28th Ro project is a phased community with plans for 6 buildings built around an
began popping up in the area adding
existing warehouse converted to shops and offices. The new buildings are primarily residential with some commercial planned
to the living options but many didn’t
for the corner building on 27th Street and North Davidson. Space for retail and shopping was critical for this project to en-
make it past the drawing board due
hance the existing neighborhood services in the area. “When people move to an urban area like this”, says Chris Hanson of
to the real estate slump and national
Benchmark Realty, “they expect to have a lot of services available within walking distance”. Not only is 28th Ro just 4 blocks
economic problems that hit all as-
from the heart of the gallery, entertainment, and dining district of NoDa, but on the project site the NoDa @ 28th Street
pects of our local market. Thank-
building houses Amelie’s French Bakery which bakes on-site and provides baked goods for many local restaurants. Amelie’s
fully not all of them met that fate.
is open 24 hours a day, seven days and week and has a menu that includes soups, fresh sandwiches, and of course pastries
and other baked goods. The NoDa Market & Deli is also located in the building providing residents easy access to sundries,
Since we’ve seen a lot of press over
drinks, and other necessities. Other tenants of the building include the North Carolina Dance Theater, Emulsion Arts, Cor-
the past couple of years about proj-
porate Information Technologies, All Texture Barber Salon, a private training work out facility, as well as and a handful of
ects all over the city that either
small offices and businesses.
haven’t gotten off the ground or
have been stopped due to the reces-
sion, it’s refreshing to see a project and an apparent easing of lending
completed and some which has
positive news out been frozen
there. It’s even more With 1 bed- for the bet-
ter part of a
refreshing when the UNIts aNd PRIcING
units themselves have
turned out so well. rooms starting at year. As it is,
the cancelled
A few weeks ago the developers of 28th Ro invited our agents from My Town-
home over to see the first completed phase of condos and tour their site. The
28th Ro in NoDa is projects and first building has 50 units with a mix of 1 and 2 bedroom units – about half
just that – a fantastic $179,900 and 2 others con-
verted to rent-
are currently under contract and slated to close this fall, and prices for these
new project that will units range from $179,900 to $279,900, with some 2 bedroom 2 bath units as
be ready for move-in
just a couple months bedrooms starting al apartments
have given
low as $219,900. Standard units were built out like upgraded units for many
other projects I’ve seen, and features that really stood out when viewing these
from now – just way to 28th condos were the soaring 12’ ceilings, the stained concrete floors, granite coun-
in time to take advan- at $219,900 Ro currently
being the only
ter tops, 8’ doors, and stylish contemporary lighting. The kitchens feature 42”
tage of the $8000 tax solid wood cabinets with high end hardware, and full tile baths including tile
credit. The timing for new construc- showers and tub surrounds are in all units. Finally the solid construction of the
28th Ro appears to be accidentally tion option along the main strip of building, steel and concrete, make for a much higher quality and “feel” than
uptown
perfect6 with its’ completionwww.eatinuptown.com
falling the NoDa market. other wood frame options in the area.

Noda todaY aNd tomoRRoW / lIGht-RaIl
NoDa was seeing rapid appreciation in the years preceding housing prob-
lems and new project announcements were common. NoDa Lofts, The
Nevitt Building, and The Renaissance were all finished and sold during that
time. Others were put on indefinite hold and
Fat City Lofts have been switched over to rent-
als. Homes in the area are still a hot sell, though
sales and prices stalled during the worst of the
... having the BUIldING a NeW lIVING / shoPPING / dINING dIstRIct
28th Ro won’t be the only multi-use project in the im-
recent financial crisis, but that trend seems to
have changed with a thawing of the frozen lo- next phase of the mediate area. Across 27th Street, adjacent to the proj-
ect, another full block is slated for a project that will
cal sales – since the beginning of the year 31
homes and 21 condos have sold in NoDa. Fur-
ther spurring the growth of the NoDa district
light rail system include 185 loft apartment units, spaces built out for 2
restaurants, and other small office and commercial slots.
Other planned, but unannounced, projects in the im-
and the influx of new residents is the prospect
of having the next phase of the light-rail system from CATS come mediate 4 block area will make this portion of North
Davidson a busy hub of activity within the next couple
from CATS come its’ way. Their plans current-
ly call for a line that will leave uptown, run par-
allel to North Davidson Street (right past the
its’ way. of years. Eventually, as plans move forward and con-
struction amps back up, the stretch of North Davidson
Street from Uptown all the way to the gallery district in
28th Ro project), and terminate at UNCC in
the heart of NoDa will be peppered with residences, cafes, shops,
the University area. Stops within 1 – 3 blocks of 28th Ro are planned with
and offices – much like Southend is today.
final specs and stops to be announced later this year.
n
d
n-
of
ks
et
’s
es
s,
FINaNcING oPtIoNs
r- Touring the site and condos at 28th
To assist buyers with purchasing a con-
of Ro brought back memories from just a
do at 28th Ro the NoDa Development
Group has teamed up with Community couple of years ago when touring new
One Bank. Community One financed projects was something I did frequently.
the construction of the first building The pace and momentum of those days
and was delighted to continue the rela- is gone for now, but that doesn’t mean
tionship with permanent financing for great projects aren’t still being finished
residents. They are offering a variety of
financing options to accommodate pro-
with this as a great example. Unlike
a handful of other new projects I’ve
urban living newsletter
is brought to you by:
n- spective buyers. To add to these financ- seen lately where developers and build-
e ing options the developers of the proj- ers have cut corners to save in a rough
lf ect are offering $2500 in closing cost economy the NoDa Development
e assistance and $2500 in “option” funds Group forged ahead adding quality in-
as for upgrades, refrigerators, and washer/ stead. I look forward to watching these For more information about 28th Ro or the
y dryers. The final incentive, important condos fill up with new residents over NoDa area in general feel free to contact Scott
in today’s market, is a Job Loss Protec- the next few months and can’t wait to at (704) 906-1645 or Scott@Mytownhome.com
e or visit the on-site sales office of Benchmark
n- tion Program. Buyers at 28th Ro will be see the energy that keeps building for Realty - 2424 N. Davidson Street #11b.
” provided a policy that will cover their this great district. The sales team at Sales center hours: m - f 10am-6pm; sat 12-3pm
mortgage for up to 6 months if needed. Benchmark Realty is so certain you’ll Anytime by appointment.
e
e love these condos if you stop by to take a www.28thrOW.com
n tour of the project they’ll buy you lunch
special promotionaluptown 7
www.eatinuptown.com
at Amelie’s! section



the seen pictures: catchlight studio
Sno-cones, sliders, and a 35-hour

workweek were all reasons to
celebrate our third Uptown Cool Down,
held Friday afternoon at NIX, on Fifth
Street. The acoustic music outside was
the cherry on top of a long week, and
the Firefly Sweet Tea Vodka sno-cones
rounded the edges off everyone’s day,
easing the transition into another
glorious weekend.


the seen
t
pictures: catchlight studio
th
Skatell’s Jewelers hosted the kickoff

party for the 6th annual Ballantyne
Country Club (BCC) Rally for the Cure,
in support of the Susan G. Komen
Foundation. Skatell’s creates a one-of-
a-kind piece each year celebrating the
largest Rally for the Cure event in the
United States. Last year the BCC raised
over $114,000 for the Foundation and
hopes to surpass that amount this
year. Events run from September 20 -
26. For more info, visit bccrally.com.
b
fr

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the avenue - MLS 879087 THE ARLINGTON - MLS 880223

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Visit me at 218 North College Street
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704.608.0964


*
uptown
Originally from A year and a half Ryan Sumner Charlotte native A man about town
NY, Alessandra ago John Zoët was is both Creative Matt Kokenes is with his camera,
Salvatore has called freezing his bollocks Director and Owner no stranger to the George Lanis of
Uptown Charlotte off in Modesto, of Fenix Fotography, media-sales business Catch Light Studio
home for a year California, trying a full-service photo in the Queen City. has been photograph-
now. An avid writer to fall asleep in a studio located in He has been selling ing people in his
of articles, reviews, Burlington Northern Plaza-Midwood that’s both print and native Charlotte for
and screenplays, boxcar. Through grace dedicated to creating television for almost years. From friends’
Alessandra’s other and the generosity of compelling and artful seven years. Through weddings to parties to
addictions include good people, he now images for corporate, perseverance and family photos for the
interior decorating, works in a kitchen, advertising, fashion, intestinal fortitude, holidays, his work is
red wine, and studies the culinary and weddings. The Matt has shown he creative and diverse,
“swapping”—she arts at Johnson & studio also offers on has the toughness and he’s always look-
recently created Wales, and sleeps in site studio work for to succeed in this ing to show you in the
SwapSassy.com, a warm bed. Torn executive headshots. business and was best light. Check out
a website where between sanity and Ryan photographed recently promoted catchlightonline.com
fashionistas can swap the life of a vagabond, this month’s fashion to Ad Director for for more.
clothing. When not he writes to quell the section. Click to the magazine. Shake
scoping the Charlotte call of the road. fenixfoto.com to find Matt’s hand if you see
scene, you can find out more. him—he deserves it,
her at home in the plus he looks much
company of her better in person.
husband, Greg, and
her fat cat, Marcus.

say more
with your smile!
Before she became Peter Reinhart is the Freelance writer

a personal chef, Sue Chef on Assignment Andy Graves spent
Bartlett was a nurse, at Johnson & Wales his childhood and CHELSEA COOLEY- Miss U.S.A. 2005
an artist, a writer, University, which teenage years on a Dentistry by Dr. Shapiro
and a mom. She’s means he does small, muddy dairy
a Texas transplant whatever they ask farm in upstate New What our clients have to say...
who discovered that him to do and goes York. He came by
Charlotte is a great wherever they send higher education in “I cannot tell you how very impressed we are with Dr. Shapiro
and his entire staff! Thank you for all that you do!”
place to put down him. He’s written Helsinki; Baltimore;
roots. When she
isn’t “researching”
seven books on
bread, pizza, food
Cork, Ireland; and
Buffalo, New York.
s
“Your office and staff is the best in the Carolina’s - I always look
forward to my visits and you always make me smile!”
at Uptown’s best and culture. His When pressed about
restaurants or
planning lavish menus
pizzeria at Gateway
is set to open in early
what he does for a
living, he will explain
s
“I absolutely loved the experience and you made me feel like a family
member. I was nervous, but it was over with right away.”
for her clients, you can September and if he that he is a hobo. He
find her in her own wasn’t busy enough wanders aimlessly,
kitchen, cooking up Peter is also Uptown’s tells aimless stories, Edward I. Shapiro, DDS
something fantastic Contributing and generally
Dilworth • Myers Park • Uptown
for her favorite diner, Food Editor. This commits one aimless
her husband, Tom. month Peter has a blunder after another. general practice | sedation dentistry
conversation with the To learn more about cosmetic & restorative dentistry | neuromuscular dentistry
three top food critics the rambling, email
in town. andy@uptownclt.com 704.632.9922 www.ShapiroSmiles.com

*
uptown
Originally from At- name: Little Shiva SIGNAL is a design, Dawn Cauthen is A culinary graduate
lanta, Joey has made production, and a freelance writer, of Johnson & Wales
Charlotte his home species: mutant creative editorial former playwright University, Nikki
for six years now. His studio focused on with Theatre Sawyer Moore loves
‘hood roots and cur- here for: the smell of creating engaging Charlotte, and an cooking and eating.
rent Uptown lifestyle ink on paper and entertaining aspiring screenwriter While she prefers not
allow him to relate to work for all forms of with an MFA in to leave the kitchen,
just about everyone interests: juxtaposi- moving images. Our Creative Writing from she occasionally uses
As fashion editor of tion, transformation, core team of Directors, Queens University her English degree
Uptown Joey gets to mystery, clarity, the Designers, Animators, of Charlotte. She from Davidson College
combine all of this process of becoming, and Producers is a vegetarian to write about food.
into one fun package image and design has substantial who enjoys finding Nikki recently re-
and each month he experience in both new restaurants to turned from a summer
strives to bring you contributions to long and short-format frequent and enjoys in Charleston writing
something fresh, fun, this issue: table of entertainment, ethnic food. She is and testing recipes
and inspiring. You contents sports, and live action working on her first for Nathalie Dupree
can find Joey and his programming for novel and enjoys all and Charleston’s The
constant companion, website: broadcast outlets such forms of art including Post and Courier. To
Bamboo, at J Studio in littleshiva.com as Speed Channel, bartending, cooking, find out what she’s
South End. FOX, ESPN, ABC, Style and photography (all cooking this week,
Network, National of which she does, check out Nikki’s blog
Geographic, FUEL TV, possibly all at the at minced.wordpress.
NASCAR, Lionsgate, same time). com.
IFC, and more.

Although a Hoosier at Chris Wooten is
heart, Jenn Burns is a designer, artist,
currently loving the builder of tree houses,
blue skies and sun father, and avid
of North Carolina as traveler who is known
she attends Davidson for a neurotically
College. She is meticulous attention
nearing the end of her to detail. Since the
freshman year and 1990s, Chris has
planning to create a been designing
major in food. She print and interactive
doesn’t know where solutions with zeal!
she will end up or Modry Design Studio
what she will be was born after he
doing in the future, hooked up with his
but is looking forward partner in 2003. For
to enjoying it and now the company
hoping it will include is firmly rooted in
food and travel. NoDa. If you want to
talk design, stop by
their studio or find
them them online at
ModryDesignStudio.
com

Editor/Publisher
Todd Trimakas
Letter from the editor Advertising

Matt Kokenes
704.944.0551
Executive Editor
Andy Graves
on a tour of the campus. We visited classrooms and Contributing

kitchens, where I was forced to eat delicious treats, Editor
ending with an entire meal that we both enjoyed. Peter Reinhart (Food)
During the meal, Art pulled me aside and said I
should meet someone. He introduced me to Chef Contributors
Peter Reinhart, explaining that Peter was a nationally Alessandra Salvatore
published author who could help with the magazine. Little Shiva
“Fantastic,” I said aloud, thinking that one Signal Studio
of two things would happen: either Peter and I Nikki Moore
would never touch base, or that if we did, I would John Zoet
be exposed as a former banker with absolutely Jenn Burns
no publishing, journalism, photography, or design Dawn Cauthen
experience, and my business card would fall to the Chris Wooten
bottom of his circular filing cabinet. Signal Studio
Amazing then, and still amazing to me now, Sue Bartlett
Peter and I did get together. Peter formed a writing Joey Hewell
group at Johnson & Wales, where he personally edits
each member’s work and over the four years we have Photography
Four years ago the first issue of Uptown known one another, we have published numerous Ryan Sumner
Magazine was but a twinkle in my eye, I had left the articles from his students in Uptown, including most Todd Trimakas
bank, bought a camera, and put together a sample of the articles in this month’s issue. With much pride George Lanis
of what the magazine was to become. With a few we have also served as a launching pad for a handful
connections from friends of friends, I was able to of food writers who have moved on to national Cover
wrangle an interview with Arthur Gallagher, the publications. In the meantime, Peter has published Ryan Sumner
president of Johnson & Wales. Walking up to the another book and is in discussions for a reality food
campus in Gateway Village was a lot like my first TV show based on his book American Pie: My Search Distribution
day in college. I was nervous, not sure of what I was for the Perfect Pizza. (Peter will post updates on his Sean Chesney
supposed to do, and excited all at the same time. To blog when things come together: peterreinhart.
make it even better, I was ten minutes late. typepad.com.) Office
Walking into the reception area for the president Peter and Art, thank you for believing in the 1600 Fulton Ave.,
of the school I was warmly greeted by his assistant, magazine when I didn’t, and thank you for giving #140
and quickly ushered into his office. In the 30 minutes Uptown another much needed facet, from a foodie’s Charlotte, NC 28205
we talked, Arthur quickly became Art, and any
apprehension I had quickly disappeared. At the time
perspective. Contact us at
info@uptownclt.com N
Johnson & Wales had been in Charlotte for only a Uptown Magazine L
year, and because of this our interview wasn’t over ~Todd Trimakas is a trademark of
when our conversation in his office ended. Like the Publisher / Editor Uptown Publishing
proud father of a newborn, Art wanted to take me Todd@uptownclt.com inc., copyright 2009.
All rights reserved.
Uptown is printed K
monthly and sub-
cover: Let Them Eat Cake, 2009 scriptions are $25
by: fenix fotography | fenixfoto.com annually and can be
facial make up: scott arnold purchased online at
model: jennifer misenheimer uptownclt.com.

FIRST TIME
HOME BUYERS
NOW AVAILABLE!
L o f t s / S t u d i o s - C o n d o s - To w n h o u s e s
Homes - New Constr uction
Katie Gray , abr / e-pro

Licensed in North and South Carolina.
(704) 560-9699

fashion
words: alessandra salvatore
I love shopping for clothes, but I must admit that

I have a bit of an obsession with fashion acces-
sories. It always amazes me how you could take
one fairly basic outfit and change your look in-
stantly by adding those key pieces: a fierce pair
of heels, a statement necklace, a cocktail ring.
the life Even the right bracelet changes my mood right
around, taking an outfit that is just “okay” and
pulling it together perfectly to make it a “wow.”
The same goes for the guys: take a simple outfit
and add the right belt or chain--instant transformation. It can be
easy to find these great pieces if you shop in the right places, and
luckily we have some gems right here in Uptown.
For a unique place that has amazing accessories for both
men and women, look no further than Revolution. Located on the
second floor of the Epicentre, the sprawling shop is home to a
plethora of designer clothing and accessories. They’ve got a great
atmosphere, and their fun and down-to-earth staff will make you
feel right at home and help you find whatever it is that you are
looking for. You can score big here no matter what your personal
style is, and they are always running great sales. Ladies, check
out the jewelry line here from Diana Warner. Her pieces seem
as though they’ve been hand-crafted just for you, and she’s got
everything--funky earrings, beautiful necklaces, and gorgeous
bracelets. My favorites were these cuffs (below), that have sayings
such as “future” and “hope,” for $45. While you’re browsing, make
sure you check out the pieces from Mark Edge. I fell in love with
this antique gold and silver lariat, complete with a gorgeous purple
gem (right), for $129.
Guys, listen up: you’ll want to check out Revolution too.
Accessorizing is just as important for you---I know several of you
realize this already, but many of you don’t. Having three older crowd. Not too much, but just enough. Chicks notice this. I’m just
brothers, I understand. Something as simple as the right belt, like saying. Make sure you take a peek at the line of masculine cuffs
this worn-in brown leather option by J. Lindenberg for $110, can from Cynthia Desser, ranging from $99 - $155.
take your run-of-the-mill button-down-and-jeans outfit and kick it up Back to the ladies: another great place for show-stopping
ten notches to a trendy ensemble that will set you apart from the pieces is Butterfly, located in the Bank of America building. Here
you will find stunning necklaces, striking earrings, and elegant
cocktail rings, to name a few, all at great price points. Most of their
jewelry is handmade, which means you are finding unique pieces
that you won’t see anywhere else. I scored big with a sterling silver
cocktail ring with mother-of-pearl stone for $35, and also found a
one-of-a-kind two-tone lariat necklace that goes great with a formal
dress for $39. If you are shopping for a gift, make sure you ask to
have it gift-wrapped--their fun ribbon and colors will make you
happy you did. While you are in the Bank of America building, head
up to the second floor and browse around Ivy & Leo. Among their
adorable dresses, you can find some great necklaces here as well.
I’m always intrigued when people tell me they don’t know
how to accessorize. Of course they do. I think that the real problem
is that they just haven’t found the right places. Hopefully the above
will inspire you. Happy shopping! U
Reach Alessandra at alicatt29@aim.com
For more info go to www.uptownclt.com

uptown, within reach.
Wesley Village will offer 35 distinct floor plans, providing optional Wesley Village is located just minutes from uptown Charlotte and access
sunrooms and lofts. All of the unit types will include stainless steel to I-77, I-277 and I-85. The community is in close proximity to BryantÊ
kitchen appliances with built in microwaves, granite countertops, Neighborhood Park which encompasses 6.6 acres of terraced hillside and flat
upgraded lighting fixtures, ceiling fans, and washers and dryers. playing field, a shady, steeply sloped area to the west of the softball field is
dotted with benches and mature trees, tennis courts, a volleyball court, and
The Clubhouse boasts a trendy Cyber-Café, billiards room, club grade horseshoe pits for a variety of recreational activities.
fitness center, private yoga studio and plenty of space to enjoy yourself
with friends. This distinctive amenity package will offer residents an opportunityÊ Phase one - oPening in sePtember.
to build relationships and establish a sense of community. The courtyard
For more information call 704.372.1130
showcases an inviting pool with sun deck, cabanas, bar, gas grills and a cozy
email: wesleyvillage@riverstoneres.com
outdoor fireplace.
why attend uptown restaurant week?

reason #3 : calories don’t count when you eat out
2009 uptown restaurant week || september 18-27 || 3 courses for $35 || eatinuptown.com

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tech Oh, Facebook. Whatever did we do with our hours before favorite people with whom you’ve lost contact, and you are
we began to dawdle them away on your existence? If you now planning a much needed “girls’ reunion weekend.” In
currently have a Facebook account you surely understand, the midst of this, your favorite cousin is messaging you,
and you probably fall into one of several categories: the filling you in on the fam back home. Excellent!
“light users,” who are not on that often and have one Here’s where it gets hairy: upon logging in, you are
profile pic and some wall posts. There are the “social taken to the “Newsfeed.” You learn that Mary just ate a
the life users,” who have a few pics and a reasonable amount of pound of mac ‘n’ cheese and can’t move, Roger fractured
friends, and log-on periodically to make plans or chat. his arm playing Wii Bowling, you have 46 requests to
There are the “mad taggers,” the camera-toting peeps take the “Which Desperate Housewives Character Are
who post pics faster than you can say cheese, and of You?” quiz, 34 pending requests to “join my cause,” and
course, the “serial status-updaters” (i.e., 5:45 discover that 24 of your friends are fans of the “I f*cking
p.m.: Monica is getting ready to eat hate mosquitos” club. OMG, TMI! I wonder why we all
Mexican! 6:45 p.m.: Monica is have A.D.D.? You move on to your homepage, only to be
eating the best Mexican smacked in the face with five photos you’ve been “tagged”
EVER!! 7:45 p.m.: in from that glorious night where you were not only
Monica has hammered, but somehow managed to form a bright red
IBS). zit in the center of your forehead that apparently grew
larger with every shot you slugged. Why are your eyes half
closed? And what the hell are you pointing and laughing
at that no one else around you seems to notice? Where…?
Oh my God, tequila night. It’s all coming back now. Un-tag!
Un-tag! Let’s hope that you’ve gotten rid of these for good,
and that they don’t wind up on some Japanese billboard
ad for Valtrex. (Note: An innocent U.S. family’s photo really
did wind up on a foreign billboard, and I recently also
read that a man received an advertisement for “Hot Young
Singles!” accompanied by a stolen pic of his wife.)
If you are going to keep Facebooking, or if you have
just crawled out from under your rock and are thinking of
starting now, then take the following into consideration:
(1.) Be careful of the pics that you post. Any questions,
see above. (2.) Employers search Facebook. I personally
know of one who did not hire that perfect candidate she
interviewed after seeing her very racy profile pic. Unfair?
Maybe. Does it happen? Definitely. (3.) Think before you
update your status. While posting “VEGAS FOR 5 DAYS!!!”
will make you look cool to some, to others you actually
just posted “MY APARTMENT WILL BE VACANT FOR
5 DAYS--COME GET MY NEW FLATSCREEN I POSTED
ABOUR LAST WEEK!!” Now who’s LMFAO?
Overall, it’s interesting. We have no time for
anything, yet take quizzes to discover our chocolate
personality. We have eighty ways of communicating, yet
we lack communication. We don’t like tabs being kept on
Sure, Facebooking can be fun, but let’s explore its us, yet we will openly illustrate everywhere we go, and
ups and downs. A positive experience may go something freely offer up personal info via “25 things about me.” While
like this: an old buddy finds you and “adds you as a Facebooking can be a guilty pleasure we can certainly all
friend.” You accept the request and visit her profile, maybe indulge, start to think about what else we could be doing
write something on her wall. “So good to hear from you! with our time. Plant a tree. Save a lonely animal from a
You and the kids look fab! You’re in VA now? I’m in NC! shelter. Help someone in need. Just don’t forget to update
Let’s catch up!” Later that day she writes you a similar your status so we know where you went. U
message and “tags” you in some great photos of good Reach Alessandra at alicatt29@aim.com
times from college. She links you up with three of your For more info go to www.uptownclt.com

career
The Job Hunt. Nothing quite like it. If you are in the
eye of this horrible storm, say it with me: IT SUCKS.
And not just in the way of “I’m in a position where and head out into the “field” with two other girls to an “event” that would
I am currently unemployed and hate interviewing,” give me “hands on training.” Fabulous!
but more in the way of, “How the hell can I possibly I arrive in business-casual attire--slacks and a pair of heels, with
get my resume into the hands of someone who a collared shirt. My trainers greet me, and immediately take note of
the life actually has an opening?” This frightening thought my shoes. “Oh,” says one. “I hope you brought sneakers.” Yes, because
could cause instant anxiety, and is exactly what that’s what I always bring my first day at a new job. And thanks for the
made me let my guard down and answer an “offer” heads up. We get in the car to head to our big “event.” The driver was
that was a complete scam. very bubbly, too bubbly for 9 a.m. Girl #2 was mellow, albeit very nice.
I possess a B.A. from a university. I have several years of profes- Everything is going fine until we pull out onto the highway and the bub-
sional experience, and a list of references to back me. I thought I was bly one quickly accelerates both her car and her speech to 85 m.p.h. Out
doing well. But after spending hour after hour, night after night send- of nowhere, she produces a pen and piece of paper and places it in the
ing my resume out into the vast vacuum that is the internet, with no center of her steering wheel. “So tell me about yourself!”
response, I started to go a little loopy. It was 2 o’clock in the morning, I Let’s see...I can tell you that this is the one time I really should
was vulnerable, I’d had a few glasses of wine, and I lost my inhibitions. have listened to my mother and never gotten into a car with a stranger,
I responded to a “job offer” that popped up in my inbox. I showed up and that I’m really sorry I ate those eggs for breakfast. I hang on tight
for the interview still skeptical, but after meeting with the head of the and do all I can to keep them down. Twenty minutes later we exit the
company I started to believe it was legit. They were a marketing and highway, and through one eye I spot a Lowe’s Home Improvement.
event planning company, and they raised money for several causes that Surely we have stopped to ask for directions? I suggest to Ms. Bubbles
helped children. It would be a “fun” job, she explained, that is “feel- that we better hurry, or else we will be late to the big event. Instead, she
good” and “fulfilling.” It sounded great. This should have been my first parks and instructs me to help “set up.” I hop out and notice the other
cue to run. But my mind swirled around late-night internet searches and girl pulling items from the trunk: a folding table, some t-shirts, a few
retail jobs with horrendous hours, so I was in. I would show up Monday water bottles and some lunch carriers. Oh. Dear. Lord. This is “hands-on
training”? Am I about to become one of those people that I run from?
Before I can say anything, Ms. Bubbles begins to harass her first
costumers: some burly looking men needing some building materials.
“I think someone needs a t-shirt!” she chirps. The men give her half a
glance and keep on walking. “Almost had ‘em,” she says. Here comes
an elderly couple. “Come on over and check out these water bottles! You
can help the children!” They keep on trucking. I was mortified.
Twenty minutes later Mrs. Bubbles tells me I need to “be aggres-
sive.”
“You know, this really isn’t my thing...” is my reply.
She shoots me a hard glance. “You don’t want to help children?”
Um, last time I checked, helping was donating, not pushing t-
shirts onto innocent shoppers. But I back off. I decide I’ll be responsible
and suck up my lapse in judgment for a day, and just run like hell the
minute I got out of her car and never look back. I am no quitter. I will
finish what I started. Ten minutes later I was in the Lowe’s bathroom,
dialing my husband. “Pleeeeease come get me!”
“I can’t! I’m in meetings all morning. Wait, you’re where? Doing
what?” He stopped laughing and hit the road.
I went back outside and played it cool, and waited for about forty
more minutes. I felt guilty for second, but then Mrs. Bubbles tried to lure
children in with her nifty lunchsack and it was over for me. Finally, I saw
his car pull up. He slowed down and I made a run for it--he never even
came to a full stop.
“What do you think you’re doing?” yelled Ms. Bubbles. “Don’t you
want to help the children? You are a horrible person!”
Am I? I slammed the door and we were off. U
Reach Alessandra at alicatt29@aim.com

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I found my niche. I have become
an ice cream freezer, perhaps one
of only a handful of people in the
country who knows the ins and
outs of freezing non-homogenized
ice cream. I pour some liquid in a
machine and make sure there is a
cardboard box to collect the final
product at the other end—sounds
simple enough, right? Oh, did I
mention that taste-testing is man-
datory? To my surprise, this job
proved to be quite the challenging
task. From milk baths to acciden-
tally turning the mix into butter,
heav
there always seemed to be disaster
pending.
ice cream

words: jenn burns
pictures: fenix fotography
aven
September 09.indd 29
8/26/2009 1:05:35 PM
I
Ice cream has been my
favorite food for as long as I
can remember. When in a new
location, my top priority is to try
the local ice cream. A Spring Break trip
introduced me to the soursop fruit flavor
of the Caribbean islands of Turks and
Caicos. During a tour of Italy I sampled
more than a few of the gelaterias of
Rome. I saw one-dollar American ice
cream bars on every corner in China
while there on a cultural tour, and just
this summer, while visiting friends in
San Francisco, I experienced salted
caramel and balsamic strawberry ice
cream. I have had the world’s
ice cream. Could there be a
better job for me?
This meant one thing to

me—unlimited creamy mouthfuls of paradise. the reason why a person, rather than a
Even better, believe it or not, the fully mechanized system, must oversee the
creamery I worked for this last summer freezing process, as the product can easily
makes the best ice cream I have ever tasted. turn to butter during the freezing process.
After searching the world for that elusive flavor The finished ice cream is light, but coats your
and texture, I found it right in my hometown, mouth. It’s creamy, but has substance. It tastes
Indianapolis, at Trader’s Point Creamery. like biting into a banana or blackberry, or
This small, family-owned farm is one of a sucking on a caramel, depending on the flavor.
kind, a Mecca for dairy lovers where there’s It can turn around any bad day and mend a
a passionate belief in grass-feeding cows to broken heart.
produce milk for the very best organic dairy The dairy guru of the farm, Fons, trained
products. me in the process and protocols of turning
I believe Trader Point Creamery’s ice mix into ice cream. He is the man behind all
cream is the shining star of the operation, as I of the creamery’s recipes. When he began, the
am sure an upcoming national competition will farm produced only milk. Now, after just a few
fully support. (Remember, you heard it here years, the farm produces a well-known brand
first!) Their ice cream is non-homogenized, of yogurt and cheese. I love listening to his
meaning the fat in the milk has not been stories of the creameries he has built from the
broken up into small particles. This is also ground up, from Mongolia to Tanzania. On my

Somehow there was trying to attain that perfect balance.
Looking to move Uptown? even ice cream in my Soon, it was a completely different world.
shoes. Friends I made would come by and chat as
Aside from my I packed the freezer full. I commandeered a
personal dilemmas, radio so I could sing and dance as I washed
I couldn’t get the tools and fill tubs. Perhaps I was most proud
thickness right—it that I could walk out of work and not look like
was either soup or I just showered in milk. Rather than straining
butter. The constant to keep up with my tasks, I was now able to get
splat, splat, splat of ahead on clean up, set up for the next day, and
too-soft ice cream run tests such as how much air is being added
was chiseling away to the mix while the ice cream peacefully flows.
at my sanity. I feared I People came in and were mesmerized
had ruined numerous by the perfect waved ribbon that flowed, and
Partner with Holt Parham. gallons of ice cream,

my career down the
they would whisper, “It’s beautiful.” Outside and
away from work, it was like name dropping,
drain. Most difficult but more powerful: I would casually slip into
To get the best deals, you’ve got to know
of all was that once it conversations that I was the one producing
where to look. Find out why Holt is known
started, the ice cream everyone’s favorite ice cream. People turned
for being Charlotte’s Uptown Real Estate and
making didn’t stop in their tracks and deliver an onslaught of
Lending Specialist.
until it was time for questions. Hey, I realized, I have a fan club! U
cleanup. Thankfully,
Holt Parham each day was more Reach Jenn at jeburns@davidson.edu
704.331.0045 controlled and cleaner For more info go to www.uptownclt.com
fairviewhomemortgage.com
1447 S. Tryon St., Suite 301 at Bland St. LYNX Station
first day we discussed his past experiences, than the last, and no
BFF cOUPOn
and dreamt big for my future. I took precise ice cream ever had to treat a friend without breaking the bank
notes on everything we did from turning on be trashed.
the freezer to turning off the light. I was as Each new
prepared as I was ever going to be for my first flavor was a
day of flying solo. His final words were, “Find challenge. All flavors
your own way of doing things, and don’t worry.” must come out
In the beginning, nothing went right. My smooth and soft, but
clothes were soaked from the spray produced keep their shape
by washing the implements. The mix-filled when they fall into where locals get their grub.
buckets were so heavy that I had to lean them the tub. Caramel and
against my legs and then do a quick shuffle
from the massive refrigerator to my production
chocolate can be a
bit harder because Free Sandwich (of equal or lesser value)
area. My arms were shaking from the heavy they are made with
with the purchase of a Sandwich
lifting. I had to invent a two-part process to more dry matter.
and 2 chips & drink combos
break down the batches into smaller quantities The ice cream- for you and your BFF
in order to lift them above my head into the sorbet crossover (sandwich, 2 chips and 2 drinks)
machine. Always lift from the legs, not with can be almost like
( bring in this coupon to redeem. offer good thru september 30th )
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the hard way. I nearly fainted as the machines is significantly less
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Leave it to the
ancient Greeks
to have predicted
what’s necessary to
create the perfect
burger experience
in 21st century
North Carolina. To
be fair, when the
toga-types twigged
to the four basic
elements—earth,
wind, water, and
fire—they weren’t
considering that
their philosophical
musings would
be applied to
something as
pedestrian as
a plate of food.
They were more
interested in sorting
out the vagaries of
the universe.

EARTH
WIND
FIRE
WATER
} elements of an uptown burger experience

words: sue bartlett

B
ut as a pedestrian in Uptown Charlotte, face while you watch the
previous and above: scenes from nix
pounding the pavement for an exemplary passersby. My first visit to
meal on a bun, I am indebted both to them NIX was in early summer,
and to Nick LaVecchia, who has united these when the weather was pleasant. I chose a table on the sidewalk.
four elements—with an essential fifth—to I felt like I had stepped into another culture where little bistros
create a dining experience Socrates would open onto the street and patrons regularly enhance their meals by
die for, had hemlock not gotten to him first. eating in the fresh air beneath the night sky. I enjoyed watching
Nick, who is not Greek but Italian, and—as evidenced by his the lights flicker on and listening to the sounds of the city at play.
two other wonderfully successful restaurants, LaVecchia’s Steaks When the Greeks proposed water as a basic element, I’m
and Seafood and Old Stone Steakhouse—understands the five- imagining that they meant to say “beer.” Why else would NIX be
basic-element theory and has run with it. called Burger & Brew? Its beer selections range from the local
The beauty of Uptown living and dining is that virtually Carolina Blonde to the usual domestics, like Budweiser, Coors and
everything is within walking distance. NIX Burger & Brew is no Miller, and then all the way to the other end of the beer universe,
exception. Its address is 201 North Tryon Street, but don’t be where brews with enticing names like Bell’s Two Hearted Ale,
deceived. The restaurant is really on Fifth Street, just around the Seadog Blueberry, and Rogue Dead Guy are created. It is almost
corner from the Capital Grille, and worlds away from the busy more than a beer aficionado can stand. The beer selection alone
hustle and bustle of Tryon. As you walk to it, you’ll sense that will keep me coming back. That—and, of course, the amazing
the place has a certain backstreet earthiness generally not found burgers.
where the lights are brighter and the crowds are bigger. It has NIX burgers are where the elements unite in perfect
that “hole-in-the-wall burger-joint” feel of a place you discover by harmony. For a burger to be memorable, the meat itself must
accident and can’t wait to go back to. be of the finest quality. For the meat to be good, the beasts that
But a “hole in the wall” it isn’t. NIX is undeniably small, which provide it must be well provided for. Although I can’t certify that
only adds charm to its brick-and-chrome, bare-bulb-and-steel-keg NIX burgers come from happy cows, the beef certainly tastes like
décor that, in a bigger space, might seem industrial and cold. It has it does.
intimate booths, open tables, and stools at the bar for comfortable Jim Morasso, managing partner of NIX, explained why their
seating options whether you’re there alone, as a couple, or in a burgers taste so good. The beef they use comes from the Stock
group. Yards, purveyors to many of the big-name steak houses, and the
If you have a mind to leave four walls and air conditioning beef is ground to exact specifications. The basic burgers are made
behind, NIX offers sidewalk seating on Fifth Street, where you from 100 percent Choice Angus beef. For an additional $4 you can
can get back to the earth, Uptown style, and feel the wind on your substitute American bison or Kobe beef. The burgers are juicy and

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38 : homemade www.eatinuptown.com
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flavorful, as if the animals they came from had plenty of healthy Man does not live by burgers alone. If that were not so,
food from the earth, good water from clear streams, or, in the why would the side dishes be so great? At NIX, the sides are
case of the Kobe burgers, good beer, and lots of fresh air. Snake as outstanding as the burgers. I’ve personally enjoyed, in one
River Ranch is the source of both the Kobe beef and American meal—and at the risk of popping a few buttons—both the Bacon
bison. Both make excellent burgers. For the less carnivorous, the & Bleu Cheese Crinkle Fries and the Sweet Potato Fries. For
restaurant also offers turkey- and veggie-burgers. something cool and crisp, both the Bleu Cheese and Bacon
If Rule No. 1 is to start with wonderful meat, then Rule No. Coleslaw and the Cucumber Salad are excellent. As for starters, try
2 must be to cook it well. the fried pickles. They
For NIX that means fire. are among the best
As implied by the bright Although I can’t certify that NIX burgers in town. According
neon flame outside the to Jim, it all comes
door, the flickering flames come from happy cows, the beef certainly down to the type
projected on the wall, and tastes like it does. of pickle used. NIX
the very recognizable logo, starts with Schwartz
NIX is a place where fire Kosher Dills, pickled
rules. All NIX burgers are fresh, not cooked, and
flame grilled. It’s apparent in their appearance, their look, and in double coated before they hit the fryer. The fried pickles retain
their taste. The burgers are beautifully charred on the outside and their crunch, are beautifully garlicky, and with a coating that’s
cooked to a juicy, succulent medium on the inside. The first flavor amazingly light and crisp.
to hit the palate speaks of flame and open air; the second, earth Till now, I have neglected to name the fifth element to a
and water. The third, fourth, fifth flavors come from the incredible great meal. It is quintessence. Quintessence is hard to define and
toppings. quantify because it alludes to something not easily quantifiable
I asked Jim why NIX chose to flame grill. “It’s simple,” he in the material world. It is the “je ne sais quoi” to the French,
said. “It tastes like the backyard!” I totally agree with that piece or perhaps the American notion of “ambience.” But its ethereal
of burger philosophy. The flame grilling revives memories of quality does not make it less of a factor in the dining experience.
childhood picnics and the carefree days of summer. It’s a bite of For me, the fifth element is essential to a great evening out. It can
the Fourth of July. be something as seemingly inconsequential as the smile of the
NIX burgers run the topping gamut from the Classic host or hostess, the server who goes the extra mile, or the way
American Cheeseburger to the exotic and unexpected French the food is arranged on the plate. Sometimes it is the people I dine
Onion Cheeseburger, with caramelized onions and Gruyere cheese. with, the mood of the other patrons, or my reason for being in that
The PittsBurger is a mouthful, piled high with crinkle fries, slaw, place at that time. It is what unifies earth, wind, water, and fire,
bacon, cheddar, and Thousand Island dressing. For that “after and it’s alive and well at NIX each time I dine there.
the party” burger binge, the Charlotte Late Night Burger has an Here’s hoping that when you stop for a burger at NIX, you
enticing combination of fried egg, bacon, chili, and homemade too have your own full-course, five-element experience. Earth,
pimento cheese. And if you’re a child of the South, there is always wind, fire, beer, and quintessence—what’s not to like? U
the “Ham” Burger, with a topping of Virginia ham, cheddar, and Reach Sue at suebartlett@carolina.rr.com
barbecue sauce. For more info go to www.uptownclt.com

Heart

words: dawn cauthen
James Bazzelle doesn’t look like your typical restaurant

owner. He wears an oversized red Polo shirt with a black “G”
patch piped in white across the left breast and a pair of baggy
dark blue jeans. Even though he later affirms that he’s not a
huge University of Georgia fan, he still subtly pays homage to
the college from his hometown. The salt-and-pepper haired
Bazzelle is a larger man and a tad imposing. He commands
attention—at least my attention, anyway.
Soul www.eatinuptown.com uptown 43
8/26/2009 1:07:00 PM
O On an early-summer evening, he ambles through
the door and looks around to see if anything is out of place. He
talks to the manager-on-duty for updates on the happenings of the
evening. She points, he looks, and they smile. The two appear to
have a family-like bond, like relatives who actually like each other.
Shortly thereafter, Bazzelle inconspicuously checks tables, eyes
the big fluffy desserts atop the counter, and approves of what his
chefs are crafting on the grill behind the steamy glass partition. He
the door, an ethereal heart and soul quality comes rushing at
you like DeAngelo Williams in the fourth quarter. James Bazzelle
wanted it this way. The father of four envisioned a family-style
establishment where his patrons could enjoy themselves and feel
like kicking their feet up and rubbing their bellies in satisfaction.
Except I wouldn’t suggest actually kicking your feet up. This is a
respectable place that might even have a grandmother emerging
from the back to smack your ankles with a rolled up newspaper if
you did. In fact, it was Mertle Lockhart, James Bazzelle’s favor-
ite grandmother-like patron, for whom Mert’s Heart and Soul is
named.
“Mrs. Lockhart would come in to my first restaurant during
almost seems to be camouflaged, as if he’s a patron, until he eases the lunch buffet. She was a feisty woman who wore bright colors
behind the counter like he owns the place. and big jewelry. And she loved my cooking,” Bazzelle reminisces.
This place is the eleven-year-old storefront restaurant aptly Mertle Lockhart was one of many patrons that loved James
named Mert’s Heart and Soul. Mert’s is one of the original store- Bazzelle’s cooking because it seems that James Bazzelle was born
front restaurants in Charlotte’s new Uptown area and, according to cook. He is from Athens, Georgia and discovered his love of
to Bazzelle, former Bank of America CEO Hugh McColl even had cookery after enrolling in a home economics class in high school.
a hand in its creation. The eclectically decorated eatery sits at 214 From there, he attended Athens Vocational College, earned an As-
North College Street, a stone’s throw from the corner of College sociate’s Degree, and started his own catering business.
and Fifth Streets.
From the outside you can’t really grasp the “heart and soul” previous: red beans and rice // the wall of history at mert’s
through the oversized glass windows. But once you swing open above: james bazzelle


me. Initially I thought, Is this it? That was before I learned that in
a society where bigger is thought to be better, Bazzelle decided to
discredit that myth by serving meals comparable to those served
years ago, before the appearance of “super size” menus. Healthy
food and healthy portions are his aim.
I wasted no time digging into my meal. The bowl of okra and
tomatoes was first. I used my fork to scoot a small bit of both onto
my fork, not knowing what to expect. Okra is typically slimy and
cooked tomatoes are known to lose their density, but I was pleas-
antly surprised. The perfectly balanced flavors exploded in my
mouth. The hearty chunks of tomatoes complemented the slices
of okra in a way that no other vegetable can. The natural juice
created by this marriage was so delightful I requested a spoon to
scoop the remainder that hid in the bottom of the bowl.
The mac and cheese was next on the plate and it didn’t dis-
appoint me. I’ve tasted this dish prepared a variety of ways, from
versions with bread crumbs sitting on top to ones where pimentos
“My parents never talked about college. Everyone mainly had been tossed in, and while I’m sure there are other hidden in-
worked in the local plant doing the same thing every day. I told my- gredients added, the version at Mert’s seems as if it is made simply
self that I wanted something different,” he confesses. Relocating to from cheddar cheese and macaroni shells, baked to perfection.
Charlotte in the early 1990’s, James produced meals for Holiday Inn Next, to top off the meal, was the bowl of yams. I purposely
and later had the idea to create his own dishes for his first restau- saved it for last because this vegetable, at least for me, serves
rant, Georgia on Tryon. During its three-year run, Georgia on Tryon double-duty as a flattering side item and an appealing dessert. The
served original recipes of healthy baked meats and tasty sides. butter and cinnamon, and what tastes like honey contrasted nicely
Along with his original healthy dishes, the iconic Shrimp and Grits with the salted notes in the previous dishes. I scraped the bottom
was one of the favorites on the menu. After learning that everyone of my bowl, and even dumped it over to get the last drip that hid in
wasn’t quite ready for his unconventional idea of wholesome-Low- the curve. I was deeply satisfied.
Country-meets-down-home-soul-food, Georgia on Tryon closed its On my next visit the same week, I swapped the mac and
doors. cheese for thick mashed potatoes and enjoyed them just as much.
Bazzelle and his wife went back to the drawing board, draft- I also bragged about the place to a friend and decided to treat him
ing a slightly different menu. He wanted to appeal to his former to my new discovery. At the end of the meal, the friend sat across
customers, entice new patrons such as taste-driven “meat-atarians” the table from me and gnawed on his fingers, savoring the over-
and dedicated vegetarians, and all the while incorporate more sized chicken wings he’d just devoured. He also finished off a bowl
health-conscious selections containing all of the flavor one expects of collard greens that were piled high with fresh chopped onions
from true Southern cuisine. With this revamped philosophy, James and tomatoes.
Bazzelle compromised with his followers and incorporated fried Over the last eighteen months, having frequented Mert’s
chicken and fish. However, he didn’t budge on using fresh vegeta- Heart and Soul regularly and gotten to know the modest health
bles and healthier cooking oils. activist behind the scenes, I’ve developed a new appreciation for
I’m a vegetarian, and Bazzelle’s philosophy has served me James Bazzelle and his quest for a healthier life for his custom-
well. On even the most vegetarian-friendly menus I get headaches ers. I’ve also become one of his biggest fans. This isn’t a man who
searching for something that’s healthy yet tasty. But I’ve been wanted to become famous by fattening his patrons while fluffing
eating at Mert’s regularly for a year and a half and I’m never frus- his pockets. For eleven years, James Bazzelle has relentlessly dedi-
trated. cated himself to Mert’s Heart and Soul, and to the city of Charlotte,
On my first visit, before even perusing the menu, I thought I in attempts to undo the harmful stereotypes of fatty Southern cook-
would have to concoct my own weird veggie plate as I always do ing. Not many are aware of the subtle battle he is fighting on our
at restaurants—omitting this, modifying that, and making sure it behalf. As a witness to this mission, I assure you that he continues
wasn’t boiled in chicken broth. My entrée order typically ends with to greatly exceed expectations. U
me apologizing for being difficult, the servers telling me it’s okay Reach Dawn at mackiac@hotmail.com
while mentally stabbing themselves with their No. 2 pencil. For more info go to www.uptownclt.com
At Mert’s, I was able to order the actual Veggie Plate Dinner Mert’s Heart and Soul located at 214 North College Street, oper-
with Okra and Tomatoes, Macaroni and Cheese, and Sweet Yams. ates Monday through Friday, 11 a.m. to 9 p.m., and Saturday and
It took me twenty seconds flat to decide, and I modified nothing. Sunday, 9 a.m. to 9 p.m. For more information about the restaurant,
Minutes later, a smiling server scooted a modest plate in front of visit mertsuptown.com or call 704.342.4222.

reason #88 uptown
46: so someone www.eatinuptown.com
else will clean up the kitchen
eatinuptown.com
september 18-27

www.bracesincharlotte.com


J Studio www.eatinuptown.com uptown
201 West Park Avenue Charlotte NC 28203 704.330.5757
49
8/26/2009 1:07:15 PM
Dark green, with large and bumpy spikes, four
watermelon-sized durian fruits sit in a cardboard
box near the store’s entrance.
Even in the city of banking, NASCAR, and Southern

charm, there are stores that carry a fruit whose
smell is so obnoxious it’s forbidden in hotels and
on public transportation in parts of Southeast
Asia. A delicacy in Asia, their pungent aroma is
described even by fans as that of a rotting corpse.
The fruit has yet to win over many American pal-
ates. While my normally tolerant husband has
banned me from bringing one of these fragrant
melons home, I find some comfort in the fact that
this oddity is available for purchase right here in
Charlotte.

words: nikki moore
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Two such places are the International Super- And be forewarned: entering these stores is
market and the much larger New Century like entering a whole new world.
Market, located on the corner of North Tryon A friend who accompanied me to the
Street and Sugar Creek Road, in the Asian Cor- markets related how impressed she was with
ner Mall. The mall that houses the two grocery an episode of “Top Chef” where one of the
stores is, while large, easy to miss, as the strip contestants skinned an eel. With a yell, she
of stores that includes two Asian markets set held up a package containing long, snake-like
far off the street, across a span of pothole- pieces of meat from the refrigerated meat
pocked parking lot that appears to have been section of the store. “These,” she proudly
pelted with meteors. As your car bottoms
previous and above: scenes from the
out while you drive in cross the parking lot,
international supermarket
remember that this is all part of the adventure.

left: frozen mangda na (rice beetles)
below: colored eggs
declared, “are the eels after they have been live eels, frogs, lobsters, and fish, giving new speckled quail eggs. Look a little closer at
skinned.” Sensing her excitement, I was reluc- meaning to the notion of choosing one’s dinner. that package to your right and you’ll see dried
tant to direct her attention to the label which In the frozen foods section at the minnows, black pinpricks for eyes, preserved
read “bull pizzle.” But it had to be done. She International Market there are packages of for now but ready to be fried or rehydrated for
was an Asian market virgin, and this was a beetles, bearing a strong resemblance to the cooking.
classic rookie mistake. cockroaches of my Florida youth, frozen neatly The produce section offers some famil-
Let’s be clear—this is not your lo- in Styrofoam containers. A bag that appears to iarity with basics such as red bell peppers, bok
cal Teeter. There is a Cantonese saying that contain fried chitlins is fish maw, or fried fish choy, and cilantro. But these are overshad-
goes: “Anything that walks, owed by exotic veg-
swims, crawls, or flies etables and fruits, like
with its back to heaven is yama-imo, a Japanese
edible.” For those who “Anything that walks, swims, crawls, or flies yam, packed in saw-
deem this a boastful exag- with its back to heaven is edible.” dust, that resembles an
geration, give yourself five oversized yellow carrot.
minutes in the New Century There are freshwater
meat department. Alligator chestnuts so refreshing
feet are sandwiched be- and flavorful that you will
tween chicken feet and honeycomb tripe, and intestines, a popular Asian snack. Instead of never buy canned ones again. The selection of
you’ll be hard pressed to find a rib eye here. chicken eggs, you are more likely to see large mushrooms is wide-ranging, including such
New Century’s seafood section has tanks of duck eggs, “thousand year old” eggs, and tiny, varieties as enoki, oyster, and maitake—and

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that doesn’t include and come in a variety of styles. Things may
the myriad dried be a little dusty, and it’s always a good idea to
mushrooms and check the expiration dates when you can find
other fungi. Neither them, but there is an authenticity to all of this
store does a good that makes you feel as though you’ve traveled
job identifying their around the world. Adding to this feeling, both
produce, which can be Asian markets contain an international section
frustrating. However, that includes Latin American, African, and
W
I’ve found that typing a Indian products.
few descriptive words hen I was growing up, a
about the product trip to a major city was
along with “Asian not complete without a
market” into Google visit to its local China-
before heading to town. I loved walking
the store will usually into these neighborhoods
solve any identification and seeing the signs switch from English to
problems. Asian characters, the yelling of hawkers in
Don’t expect a foreign tongue, the bustle of thousands of
to find bread. Rice people that seemed to magically appear and
flour replaces White swarm the streets, and the enticing smells that
Lily, and entire aisles wafted from the stores filled with glazed ducks
feature a gamut of with their heads still attached. It was like visit-
noodles, such as soba, ing another country and, pressing close to my
buckwheat, pancit, father, I remember feeling both terrified and
and wonton. Fresh enchanted.
noodles, wound up I experienced that same feeling when I
like yarn balls, conjure entered these markets in Charlotte for the first
up steaming plates of time. My initial visit to New Century Market
lo mein or Singapore was sparked by the need to find authentic
street noodles. Rice, ingredients—specifically, preserved radish—
from jasmine to sushi, for a dish called Dan Dan noodles. From
can be bought in bags the moment I stepped through the door, as
of five to fifty pounds. my clothes absorbed that indescribable, yet
What else will distinctly Asian market aroma, I found myself
you find? Soy sauce, in sensory overload. I spent more than an
in what seems like hour trying to find my ingredients, all the while
a thousand brands, distracted by the steamed buns, the tamarind,
is lined up next to an and live eels twirling around each other in a
equally large selec- black and constantly moving mass.
tion of fish sauces On a subsequent visit I was introduced to
and cooking wines. the smaller International Supermarket by Betty
Star anise, Szechuan Lee, a patient guide and fabulous Chinese cook
peppercorns, and five here in Charlotte (her thirteen-course Chinese
spice powder, much New Year dinners are legendary). With her
cheaper than at your guidance, I was able to focus and start to ap-
local grocery store, preciate the rich diversity of Asian food and the
come in small foil incredible resourcefulness of Asian cooks. My
packages or austere appreciation has only deepened on ensuing
looking bottles. Dried visits as I’ve learned more, tried new things,
teas, some for men and grown comfortable in what is truly a world
and some for women, outside my comfort zone.
promise relaxation or International Supermarket and New
the healing of ailments Century are far from being the only Asian mar-

In today’s society
your means of
transportation can
influence what people
think of you, and in
kets in town, but their size and breadth of prod- Reach Nikki at some cases it reflects
uct are perfect for those who like to jump in with NSM477@students.jwu.edu what we think of
both feet. For first-timers, the adventure might For more info go to www.uptownclt.com ourselves. The vehicle
consist of just driving across the parking lot and you drive is a reflection
walking through the doors for a look around. New Century Oriental Food Supermarket of your profession, your
You might return to your car with a bottle of 4500 N Tryon St neighborhood, and
soy sauce, a little bok choy, or a bag of rice, but 704.921.1716 perhaps even a desire
maybe, just maybe, you’ll be bold enough to Open daily, 9:00 a.m. to 8:30 p.m. to “keep up with Joneses.” Your past experiences
also carry out a ripe old smelly durian fruit. Or, may also influence what sort of vehicle you
perhaps, buried deep in your shopping bag, a International Supermarket choose to drive.
package of prized bull pizzle. U 4520 N Tryon St
704.509.1799 Think of mom or dad’s first lessons
Open daily, 9:30 a.m. to 8:30 p.m. teaching you to drive. Remember high school
recipe and what comes to mind: your first car. Trips
across town or to the drive-in theatre, or to
Xie Laoban’s Dan Dan noodles the beach. The first truly new car you ever
Serves 2 purchased. The car you bought to go on
Adapted from Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China vacation with. All those favorite times with
by Fuchsia Dunlop. family and friends. No matter the cherished
memory, you’re sure to recall the car or truck
8 oz Chinese flour-and-water noodles that you took along for the ride.
For the sauce: In some cases, the thoughts and memories

1/2 teaspoon ground roasted Szechuan pepper involve thoughts like, “We are a Toyota family,”
2 tablespoons sesame paste, may be labeled as Chinese salad dressing or, “I’m a Ford truck man.” The vehicle and the
3 tablespoons light soy sauce manufacturer become part of who we are as a
2 teaspoons dark soy sauce person, and even sometimes an important part
4 tablespoons chili oil of family tradition. People know you for the car
you drive, and when it’s you coming down the
For the meat topping: street, they know it and smile. Americans are
1 tablespoon peanut oil proud of there vehicles.
3 Szechuan dried chilies, cut in half and seeds discarded
1/2 teaspoon whole Szechuan pepper A female friend once told me that she
1 1/2 tablespoons preserved radish judged a man by whether he kept his car clean
1/2 cup beef or pork, finely chopped and in running order. A businessman confided
2 teaspoons light soy sauce in me that in the time before cell phones, he
sometimes told the white lie that he had run out
Bring the water to boil. Prepare the noodles as directed on package. of gas and used the freedom to drive, enjoying
Combine the ingredients for the sauce in a small bowl. Set aside. the guilty pleasure of being lost for hours.
Wouldn’t that be nice today?
Heat a wok or large skillet over medium heat. Add the peanut oil. Sauté the chilies and
Szechuan pepper until just fragrant, being careful not to burn them. Add the preserved So remember: Before you go to pick up
vegetable and sauté for 1 minute. Add the beef and soy sauce and sauté until meat is that next first date, make sure you clean your
cooked through. Remove from the wok and set aside. car and have a full tank of gas to “get lost” with.
Drain the noodles. Spoon a little sauce into each serving bowl. Divide the noodles Leave the cell phone behind and enjoy a little
between bowls and sprinkle with the meat topping. Serve immediately with chopsticks. freedom—and, of course, drive safely out there!
Stir the dish before eating to combine all the ingredients. Add more sauce if desired.
special information section


words: john zoët
Madness in the Melting Pot

Although I adore breakfast food, I rarely eat an actual break-
fast. In the morning I crave only the most inelegant, unappeal-
ing pairing a culinarian could ever conjure: coffee and ciga-
rettes. Until my smoker’s rights have been finally annihilated, I
will continue savoring them both in respectable quantities.
As a cook, whose duty it is to appease the appetites of others, I

have found only two things that whet my own appetite for solid
substance in the morning. The primary culprit is the sweet siz-
zling smell of smoked pork, expelling its porcine perfume from
any and all equipment used to cook bacon. It is the almightiest
of meats in my opinion, worthy of its own spot in the founda-
tion of a properly balanced food pyramid.

T
he only other odor I have known
to arouse hunger in the morning
hours is a bit peculiar. There is
a sludge-like substance found
at the bottom of most deep-fat
fryers once the oil is removed for cleaning. No
matter what has been cooked in the fryer--
fish, fries, rangoons, rice noodles, churros, or
chips--it always smells the same. Every time I
catch a whiff, I’m smacked stupid with a desire
to devour something real. This is one of my
cooking-acquired quirks.
Everyone is idiosyncratic. It’s part
of what makes us human, what makes us
intrinsically unique, and our idiosyncrasies
continue to develop over the course of our lives.
I have become increasingly aware of certain
quirks, born in the kitchen, on display in this
cook and in other cooks as well. By definition,
a quirk is a way of behaving, thinking, or
feeling that is peculiar to an individual or a
group, especially an odd or unusual one. By
my observation, there are restaurant quirks
that are commonly shared, and others that are
especially peculiar to odd and unusual cooks.
These cooks are the ones for whom I have the
greatest affinity.
After bumping all around the Lower 48
for a few years, I currently work in the greater
Charlotte area, I’m back in the South where
quirky kitchen folk aren’t hard to come by. For
instance, I knew a broiler cook in Michigan; I
called him Sims. All day long the radio played
on his station, and for most of the day he would
improvise his own lyrics particular to whatever
was happening at the time. A hip hop chorus
of, “Ghetto prisoners, rise, rise, rise,” would
become, “I need a burger with fries, fries, fries.”
Billy Joel’s “Piano Man” was overwhelmed
by Sims singing, “Sear us a steak, you’re the
broiler man, sear us a steak tonight. We’re all
in the mood for it medium; it’s coming back if it
ain’t cooked right.” There are countless songs
marred by this man, none of which I’ll ever hear
the same way again. For that I am grateful.
A chef named Scotty who, well (there’s
no P.C. way to put it) “swung both ways,” would
always remind people when he slid by them in
the narrow spaces up and down the line that,
“Everything is cool.” It was his way of telling
people that he just needed to ladle a cup of

soup, or grab a side of Caesar dressing, and that
he wasn’t trying to cop a feel. Scotty must have
worked in a hellacious, way-too-busy weekend
joint before we worked together, because no
matter what the restaurant looked like at 6:30
on Friday night, he’d start getting jittery. At the
first sight of tables showing up, he always--and
I mean always--remarked, “Here they come
boys,” as if the Roman legions had just finished
conquering Europe and we were the unfortunate
cooks sentenced to feed them all. Scotty, if you
ever read this, I know it’s cool and I love you, you
kooky old bastard.
Then there was Rick, “Tricky-Rick,” as
I called him, or even “Silent P” (as in “P”rick),
as he sometimes introduced himself. During
the summers Rick came in to work the dinner
rush in a pub out West that I once referred to
as my home away from home. In the winter,
he worked in the kitchen at the ski lodge so he
could snowboard for free. Rick rolled in at 3:00
p.m. to set up and work the cold side, which
took the first hit from customers at around
5:30. In his two-and-a-half hours of relative
downtime amidst the trickle of tickets for happy
hour customers wanting nachos, Rick cleaned
and restocked his line cooler and steam table
in an immaculate fashion. I’m O.C.D. when it
comes to prepping my mise en place prior to
service, but this kid took it to a level for which
psychoanalysts haven’t yet developed a term.
Right before the dinner rush hit, when his line
was less than a smudge away from perfection,
he covered every visible inch of stainless-steel
with a double layer of plastic wrap, making
sure to keep it cling and wrinkle free. Then
we’d get hit--sling this, sling that, do our thing,
feed the masses, have a laugh, wind down, and,
finally close. After the ceremonial post-rush/
pre-clean smoke, Rick would come in, switch
out his cooler containers, stock a little more if
necessary, put the lids on, rip off the plastic
wrap, and within ten minutes be in his street
clothes clocking out.
Idiosyncrasies might not quite account for
the nature of a pastry chef I knew named Claire.
Perhaps it was an infrequent quirk at some
point in her career but by the time I worked
with her, she had a full-fledged propensity
toward sexual aggression. Never before and not
since have I felt so vulnerable around a female.

My only guess is that at some point she realized
that the only way to fight a certain type of fire
is by burning the hell out of it. In an industry
full of foul-mouthed man-boys trapped in a
mostly steel box for hours on end, the kitchen
can be a precarious place for an attractive girl.
Not for Claire. She was the first girl who groped,
spanked, and snickered at me so viciously that
I felt violated. She was so aggressive that I
never once thought about initiating any type of
flirtatious behavior. I had a healthy fear of being
humiliated by her reaction. A friend and fellow
line cook once justified my fear when he made
the mistake of walking up behind her, grabbing
her hips and uttering a few choice phrases too
raunchy for print. If you’ve ever seen a small
dog mount a larger dog then you’ll have an
easy time picturing what happened. After a
vicious bump backwards, while he was holding
himself and moaning, she took him by a fistful
of hair, bent him over the closest countertop,
and proceeded to hump him--the way dogs do--
shouting, “Is that how you like it!” That poor guy
was too embarrassed to blush. He just turned
white, ghost white, and never messed with
her again. Claire, however untactfully or even
unlawfully, gave me a new appreciation for
women in the commercial kitchen, and, point of
fact, the girl could outright bake. Years later, I
still crave her spiced applesauce cake.
Cooks: my brand, my people, my
preference. The twisted societal microcosm of
the commercial kitchen claims the full gamut
of personalities and personality disorders:
from crackpots, crazies, and junkies to saints,
sages, and even a few ordinary citizens. The
fast-paced, stressful swelter of the line and
the antithetical saunter required to rock it
(i.e., to prepare food efficiently and effectively)
produce a breed of body and soul like no other.
We generally operate like a large dysfunctional
family, bound not by love but by a common
duty, purpose, and passion: to cook a damn fine
product, present it in the most pleasing way
possible, and hurry the hell up because the
customer’s waiting. Idiosyncrasies are welcome
and even encouraged. You can be as strange as
they come, so long as you can hold your own
when--“Here they come boys”--it’s time to cook. U
Reach John at JAZ042@students.jwu.edu

Dining and Nightlife Guide
AMERICAN Bentley’s on 27 – $$$ Thai Taste – $ Dilworth Coffee – $
201 S. College St. Fl. 27 704.343.9201 324 East Blvd. 704.332.0001 1235 East Blvd # B, 704.358.8003
Alexander Michael’s – $ (Charlotte Plaza Building) Taipei Express – $ 330 S Tryon St, 704.334.4575
401 W. 9th St. 704.332.6789 Bonterra Restaurant – $$$ 731 Providence Rd. 704.334.2288 Dilworth Playhouse Cafe – $
Brevard Court Sundries – $ 1829 Cleveland Ave. 704.333.9463 Tin Tin Box & Noodles – $ 1427 South Blvd. 704.632.0336
145 Brevard Court 704.342.4700 Carpe Diem – $$$ 101 N. Tryon St. 704.377.3223 Einstein Brothers – $
Camilles – $ 1535 Elizabeth Ave. 704.377.7976 Zen Asian Fusion – $ $ - 201 S. Tryon St. 704.332.4015
1518 E. 3rd St. 704.342.4606 City Tavern – $$ 1716 Kenilworth Ave. 704.358.9688 Einstein Brothers – $
Cans – $ 1514 East Blvd. 704.343.2489 1501 South Blvd. 704.333.4370
500 W. 5th St. 704.940.0200 City Tavern – $$ BAKERY Java Passage – $
Cedar Street Tavern – $ 214 N. Tryon St. 704.334.6688 101 W. Worthington 704.277.6558
120 N. Cedar St. 704.333.3448 Custom Shop – $$$ Cloud 9 Confections – $ Jump N Joe’s Java Joint – $
Champions – $ 1601 Elizabeth Ave. 704.333.3396 201 S. College St. Suite 270 704.334.7554 105 E. Morehead St. 704.372.3217
100 W. Trade St. - Marriott Hotel 704.333.9000 Fig Tree – $$$ Great Harvest Bread – $ La Tea Da’s – $
Comet Grill – $ 1601 E. Seventh St. 704.332.3322 901 S. Kings Dr. 704.333.0431 1942 E. 7th St. 704.372.9599
2224 Park Rd. 704.371.4300 Harry & Jeans Marguerite’s Bakery – $ Nova’s Bakery – $
Cosmos Cafe – $ 201 S. Tryon St. 704.333.4300 2424 N. Davidson St. 704.675.5756 1511 Central Ave. 704.333.5566
300 N. College St. 704.372.3553 Lulu – $$ Nova’s Bakery – $ PJ’s Coffee & Lounge - $
Dogwood Cafe – $ 1911 Central Ave. 704.376.2242 1511 Central Ave. 704.333.5566 210 E. Trade St. (Epicentre) 704.688.0366
138 Brevard Court 704.376.8353 McNinch House – $$$ Panera Bread – $ Port City Java – $
East Boulevard Grill – $ 511 N. Church St. 704.332.6159 601 Providence Rd. 704.374.0581 214 N. Tryon St. (Hearst) 704.335.3335
1601 East Blvd. 704.332.2414 Mimosa Grill – $$ SK Netcafe – $
Ember Grille – $$$ 301 S. Tryon St. 704.343.0700 BARBEQUE 1425 Elizabeth Ave. 704.334.1523
601 S. College St. WestinHotel 704.335.2064 Monticello – $$ Starbucks – $
Fenwick’s – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Art’s Barbecue – $ 545 Providence Rd. 704.372.1591
511 Providence Rd. 704.333.2750 Pewter Rose Bistro – $$ 900 E. Morehead St. 704.334.9424 Starbucks – $
Fox and Hound – $ 1820 South Blvd. 704.332.8149 Jolina Tex Mex & BBQ – $ 101 S. Tryon St. 704.374.9519
330 N. Tryon St. 704.333.4113 Ratcliffe on the Green – $$ 500 S. College St. 704.375.0994 Tic Toc Coffee shop – $
French Quarter – $ 435 S. Tryon St. 704.358.9898 Mac’s Speed Shop – $ 512 N. Tryon St. 704.375.5750
321 S. Church St. 704.377.7415 Taverna 100 – $$$ 2511 South Blvd. 704.522.6227
John’s Country Kitchen – $ 100 N. Tryon St. – Founder’s Hall 704.344.0515 Rib Palace – $ DELI
1518 Central Ave. 704.333.9551 Town Restaurant – $$ 1300 Central Ave. 704.333.8841
Nix – $ 710 W. Trade St. 704.379.7555 Adams 7th Street Market – $
201 N. Tryon St. 704.347.2739 Zink – $$ BREAKFAST 401 Hawthorne Ln. 704.334.0001
Pike’s Soda Shop – $ 201 N. Tryon St. 704.444.9001 Art’s Barbecue – $
1930 Camden Rd. 704.372.0097 Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424
Presto Bar and Grill – $ ASIAN 900 E. Morehead St. 704.334.9424 Blynk – $
445 W. Trade St. 704.334.7088 Coffee Cup – $ 200 S. Tryon 704.522.3750
Providence Café – $ $ 88 China Bistro – $ 914 S. Clarkson St. 704.375.8855 Common Market – $
829 Providence R d. 704.376.2008 1620 E. 4th St. 704.335.0288 Einstein Brothers – $ 2007 Commonwealth Ave. 704.334-6209
Providence Road Sundries – $ Basil Thai – $ 201 S. Tryon St. 704.332.4015 Dikadee’s Deli – $
1522 Providence Rd. 704.366.4467 210 N. Church St. 704.332.7212 Einstein Brothers – $ 1419 East Blvd. 704.333.3354
Rock Bottom – $ China King – $ 1501 South Blvd. 704.333.4370 Dogwood Cafe – $
401 N. Tryon St. 704.334.2739 128 Brevard Ct. 704.334-7770 IHOP – $ 138 Brevard Court 704.376.8353
Selwyn Pub – $ China Queen Buffet – $ 2715 E. Independence Blvd. 704.334.9502 Fresco Cafe & Deli – $
2801 Selwyn Ave. 704.333.3443 127 N. Tryon St. Ste 3 704.377.1928 Monticello – $$ 3642 Moultrie St. 704.376.5777
Simmons Fourth Ward Restaurant – $ China Saute – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Grand Central Deli – $
516 N. Graham St. 704.334.6640 2214 Park Rd 704.333.1116 Owen’s Bagel & Deli – $ 101 N. Tryon St. 704.348.7032
Something Classic Café – $ Creation – $ 2041 South Blvd. 704.333.5385 Great Harvest Bread Co. – $
715 Providence Rd. 704.347.3666 1221-A The Plaza 704.372.2561 Tic Toc Coffeeshop – $ 901 S. Kings Dr. 704.333.0431
South 21 – $ Cuisine Malaya – $ 512 N. Tryon St. 704.375.5750 Groucho’s Deli – $
3101 E. Independence Blvd. 704.377.4509 1411 Elizabeth Ave. 704.372.0766 201 N. Tryon St. 704.342.0030
Southend Brewery – $$ Dim Sum – $ BRITISH Halfpenny’s – $
2100 South Blvd. 704.358.4677 2920 Central Ave. 704.569.1128 30 Two First Union Ctr. 704.342.9697
Stool Pigeons – $ Eggroll King – $ Big Ben’s Pub – $ Jersey Mike’s Subs – $
214 N. Church St. 704.358.3788 8907 Steelechase Dr. 704.372.6401 801 Providence R d. 704.334.6338 128 S. Tryon St. 704.343.0006
The Gin Mill South End – $ Emperor Chinese – $ Jersey Mikes Subs – $
1411 S. Tryon St. 704.373.0782 337 S. Kings Dr. 704.333.2688 CAJUN & CREOLE 2001 E. 7th St. 704.375.1985
The Graduate – $ Fortune Cookie – $ Jump N Joe’s Java Joint – $
123 W. Trade St. 704.358.3024 208 East Independence Blvd. 704.377.1388 Boudreaux’s Louisiana Kitchen – $ 105 E. Morehead St. 704.372.3217
The Penguin – $ Fujiyama – $ 501 E. 36th St. 704.331.9898 Laurel Market South – $
1921 Commonwealth Ave. 704.375.6959 320 S. Tryon St. 704.334.5158 Cajun Queen – $$ 1515 South Blvd. 704.334.2185
The Philosopher’s Stone – $ Fuse Box – $ 1800 E 7th St. 704.377.9017 Leo’s Delicatessen – $
1958 E. Seventh St. 704.350.1331 227 W. Trade St. 704.376.8885 1421 Elizabeth Ave. 704.375.2400
The Pub – $ Ginbu 401 – $ C A R I B B E A N Li’l Dino – $
710 West Trade St. 704.333.9818 401 Providence Rd. 704.372.2288 401 S. Tryon St. 704.342.0560
Thomas Street Tavern – $ Great Wok – $ Anntony’s Caribbean Cafe – $ Matt’s Chicago Dog – $
1218 Thomas Ave. 704.376.1622 718 W Trade St. Ste M 704.333.0080 2001 E. 7th St. 704.342.0749 425 S. Tryon St. 704.333.3650
Tic Toc Coffeeshop – $ Ho Ho China Bistro – $ Austin’s Caribbean Cuisine – $ Owen’s Bagel & Deli – $
512 N. Tryon St. 704.375.5750 1742 Lombardy Cir. 704.376.0807 345 S. Kings Dr. 704.331.8778 2041 South Blvd. 704.333.5385
Union Grille – $ Hong Kong – $ Philadelphia Deli – $
222 E 3rd St. – Hilton Towers 1713 Central Ave. 704.376.6818 CHINESE 1025 S. Kings Dr. 704.333.4489
704.331.4360 Koko – $ Phil’s Tavern – $
Vinnie’s Sardine – $ 6609 Elfreda Rd. 704.338.6869 88 China Bistro – $ 105 E. Fifth St. 704.347.0035
1714 South Blvd. 704-332-0006 Monsoon Thai Cuisine – $ 1620 E. 4th St. 704.335.0288 Rainbow Café – $
Zack’s Hamburgers – $ 2801 South Blvd. 704.523.6778 Vanloi Chinese Barbecue – $ 400 South Tryon 704.332.8918
4009 South Blvd. 704.525.1720 Orient Express – $ 3101 Central Ave. 704.566.8808 Reid’s – $
3200 N Graham St. 704.332.6255 Wok Express – $ 225 E. 7th St. 704.377.1312
AMERICAN MODERN Pho An Hoa – $ 601 S. Kings Dr. 704.375.1122 Ri-Ra Irish Pub – $
4832 Central Ave. 704.537.2595 208 N. Tryon St 704.333.5554
131 Main – $$ Pho Hoa – $ COFFEE SHOPS Salvador Deli – $
1315 East Blvd. 704.343.0131 3000 Central Ave. 704.536.7110 N. Davidson St. 704.334.2344
300 East – $$ SOHO Bistro – $ Caribou Coffee – $ Sammy’suptown
www.eatinuptown.com Deli – $ 63
300 East Blvd. 704.332.6507 214 N Tryon St. 704.333.5189 100 N. Tryon St. 704.372.5507 1113 Pecan Ave. 704.376.1956

Sandwich Club – $ Luce Ristorante & Bar – $$$ East Boulevard Grill – $ Pasta & Provisions – $
525 N. Tryon St. 704.334.0133 214 N. Tryon St. – Hearst Plaza 704.344.9222 1601 East Blvd. 704.332.2414 1528 Providence Rd. 704.364.2622
Sandwich Club – $ Mama Ricotta’s – $$ Ember Grille – $$$ Pita Pit – $
435 S. Tryon St. 704.344.1975 601 S. Kings Dr. 704.343.0148 601 S. College St. - Westin Hotel 704.335.2064 214 N. Tryon St. 704.333.5856
Substation II - $ Open Kitchen – $ Ri-Ra Irish Pub – $ Quiznos Sub – $
1601 South Blvd 704-332-3100 1318 W. Morehead St. 704.375.7449 208 N. Tryon St 704.333.5554 127 N. Tryon St. 704.374.9921
1941 E. 7th St. 704-358-8100 Pasta & Provisions – $ Sullivan’s – $$$ Quizno’s – $
1528 Providence Rd. 704.364.2622 1928 South Blvd. 704.335.8228 320 S. Tryon St. – Latta Arcade 704.372.8922
DESSERT Portofino’s Italian – $$ The Corner Pub – $ Roly Poly Sandwiches – $
3124 Eastway Dr. 704.568.7933 335 N. Graham St. 704.376.2720 317 S. Church St. 704.332.6375
Crave the Dessert Bar – $ Primo Ristorante – $$ Sbarro – $
501 W. 5th St. 704.277.9993 116 Middleton Dr. 704.334.3346 PIZZA 101 S. Tryon St. 704.332.5005
Dairy Queen – $ Cafe Siena – $$ Simply Subs – $
1431 Central Ave. 704.377.4294 230 N. College St. 704.602.2750 Brixx – $ 212 S. Tryon St. 704.333.0503
Dolce Ristorante – $$ Salute Ristorante – $$ 225 East 6th St. 704.347.2749 Smoothie King – $
1710 Kenilworth Ave. 704.332.7525 613 Providence Rd 704.342.9767 Donato’s Pizza - $ Epicentre - 210 Trade St. 704.979.6911
Luce Ristorante – $$ Terra – $$ 718-A West Trade St 704.714.4743 Smoothie King – $
214 N. Tryon St. – Hearst Plaza 704.344.9222 545-B Providence Rd. 704.332.1886 Domino’s Pizza – $ One Wachovia Center 704.374.0200
Monticello – $$ Villa Francesca 343 S. Kings Dr. 704.331.9847 Spoons – $
235 N. Tryon St.– Dunhill Hotel 704.342.1193 321 Caldwell St. 704.333.7447 Fuel Pizza – $ 415 Hawthorne Ln. 704.376.0874
Volare – $$ 214 N. Tryon St. 704.350.1680 Woody’s Chicago Style – $
ECLECTIC 1523 Elizabeth Ave. 704.370.0208 Fuel Pizza – $ 320 S. Tryon St. - Latta Arcade 704.334.0010
Zio Authentic Italian – $$ 1501 Central Ave. 704.376.3835 Zack’s Hamburgers – $
The Melting Pot – $$$ 116 Middleton Dr. 704.344.0100 Hawthorne’s NY 4009 South Blvd. 704.525.1720
901 S. Kings Dr. Stuite 140-B 704.548.2431 1701 E. 7th St. 704.358.9339
Therapy Cafe – $ L AT I N Latta Pizza – $ S E A F O O D
401 N. Tryon St. 704.333.1353 320 S. Tryon St. 704.333.4015
The Fig Tree – $$ Cloud 9 Confections – $ Papa John’s Pizza – $ Aquavina – $$$
1601 E. 7th St. 704.332.3322 201 S. College St. 704.334.7554 1620 E. 4th St. 704.375.7272 435 S. Tryon St. 704.377.9911
Latorre’s – $$ Picasso’s – $ Cabo Fish Taco – $
FRENCH 118 W. 5th St. 704.377.4448 214 N. Church St. 704.331.0133 3201 N. Davidson St. 704.332.8868
Coffee Cup – $ Pie Town – $$ Capital Grille – $$$
Terra – $$ 914 S. Clarkson St. 704.375.8855 710 W. Trade St. 704.379.7555 201 N. Tryon St. 704.348.1400
545-B Providence Rd. 704.332.1886 Pizza Hut – $ Fig Tree –$$$
M E AT & T H R E E 901 S. Kings Dr. 704.377.7006 1601 E. Seventh St. 704.332.3322
GREEK Rudino’s Pizza & Grinders – $ GW Fins – $$
Dish – $ 2000 South Blvd. - Atherton Mill 704.333.3124 525 N. Tryon S 704.716.3467
Greek Isles – $$ 1220 Thomas Ave. 704.344.0343 UNO Chicago Grill – $ LaVecchia’s – $$$
200 E. Bland St. 704.444.9000 Mert’s Heart & Soul – $ 401 S. Tryon St. 704.373.0085 225 E. 6th St. 704.370.6776
Little Village Grill – $ 214 N. College St. 704.342.4222 Villa Francesca McCormick & Schmick’s – $$$
710-G W. Trade St. 704.347.2184 Blue – $$$ 321 Caldwell St. 704.333.7447 200 South Tryon St. 704.377.0201
Showmars – $ 214 N. Tryon St. 704.927.2583 Zio Authentic Italian – $ McIntosh’s – $$$
214 N. Tryon St. 704.333.5833 Intermezzo Pizzeria & Café – $ 116 Middleton Dr. 704.344.0100 1812 South Blvd. 704.342.1088
1427 E. 10th Street 704.347.2626 Outback Steakhouse – $$
INDIAN QUICK BITES 1412 East Blvd. 704.333.2602
MEXICAN
Copper – $$ Bojangles’ – $ SOUTHERN & SOUL
311 East Blvd. 704.333.0063 Cabo Fish Taco – $ 310 E Trade St. 704.335.1804
Maharani – $ 3201 N. Davidson St. 704.332.8868 Boston Market – $ Lupie’s Cafe – $
901 S. Kings Dr. 704.370.2824 Johnny Burrito – $ 829 Providence Rd. 704.344.0016 2718 Monroe Rd. 704.374.1232
Suruchi’s – $ 301 S. Tryon St. 704.371.4448 Burger King – $ Mert’s Heart and Soul – $
129 W. Trade St. 704.372.7333 La Paz – $$ 310 E. Trade St. 704.334.3312 214 N. College St 704.342.4222
1910 South Blvd. 704.372.4168 Chick-fil-A – $ Price’s Chicken Coop – $
I TA L I A N Phat Burrito – $ 101 S. Tryon St. 704.344.0222 1614 Camden Rd. 704.333.9866
1537 Camden Rd. 704.332.7428 Chicks Restaurant – $ Savannah Red – $$
Carrabba’s Italian Grill – $$ Salsarita’s – $ 320 S. Tryon St. – Latta Arcade 704.358.8212 100 W. Trade St. 704.333.9000
1520 South Blvd. 704.377.2458 101 S. Tryon St. 704.342.0950 Church’s – $ Marriott City Center
Coco Osteria – $$ Taqueria La Unica – $ 1735 W. Trade St. 704.332.2438
214 N. Tryon St.–Hearst Plaza 704.344.8878 2801 Central Ave. 704.347.5115 Dairy Queen – $ S P A N I S H
Dolce Ristorante – $$ 1431 Central Ave. 704.377.4294
1710 Kenilworth Ave. 704.332.7525 MIDDLE EASTERN Domino’s Pizza – $ Arpa Tapas – $$$
Fig Tree – $$$ 343 S. Kings Dr. 704.331.9847 121 W. Trade St. 704.372.7792
1601 E. 7th St. 704.332.3322 Kabob Grill – $ Fuel Pizza – $ Sole Spanish Grille – $$$
Frankie’s Italian Grille – $$ 1235-B East Blvd. 704.371.8984 214 N. Tryon St. 704.350.1680 1608 East blvd.. 704.343.9890
800 E. Morehead St. 704.358.8004 Fuel Pizza – $
Hawthorne’s NY Pizza – $ OUTDOOR DINING 1501 Central Ave. 704.376.3835 S T E A K H O U S E
1701 E. 7th St. 704.358.9339 Green’s Lunch – $
Intermezzo Pizzeria & Café – $ Big Ben’s Pub – $$ 309 W. 4th St. 704.332.1786 Beef & Bottle – $$$
1427 E. 10th St. 704.347.2626 801 Providence Rd. 704.334.6338 Mr. K’s – $ 4538 South Blvd. 704.523.9977
Little Italy – $ Cans Bar – $ 2107 South Blvd. 704.375.4318 Capital Grille – $$$
2221 Central Ave. 704.375.1625 500 W. 5th St. 704.940.0200 Papa John’s Pizza – $ 201 N. Tryon St. 704.348.1400
1620 E. 4th St 704.375.7272

Chima – $$$ Dilworth Billiards
139 S. Tryon St. 980.225.5000 300 E. Tremont Ave. 704.333.3021
LaVecchia’s – $$$ Dixie’s Tavern
225 E. 6th St. 704.370.6776 301 E. 7th St. 704.374.1700
Longhorn Steakhouse – $$ DoubleDoor Inn
700 E. Morehead St. 704.332.2300 218 E. Independence Blvd. 704.376.1446
McIntosh’s – $$$ Ed’s Tavern
1812 South Blvd. 704.342.1088 2200 Park Rd. 704.335.0033
Morton’s – $$$ Evening Muse
227 W.Trade St.- Carillon bldg. 704.333.2602 3227 N. Davidson St. 704.376.3737
Outback Steakhouse – $$ Fox and Hound – $
1412 East Blvd. 704.333.2602 330 N. Tryon St. 704.333.4113
Ruth’s Chris – $$$ Hartigans Pub – $
222 S. Tryon St. 704.338.9444 601 S. Ceder St. 704.347.1841
Sullivan’s – $$$ Hawthorne’s NY Pizza – $
1928 South Blvd. 704.335.8228 1701 E. 7th St. 704.358.9339
Howl at the Moon – $
S U S H I 210 E. Trade St. 704.936.4695
Jillian’s SouthEnd – $
Cosmos Cafe – $$ 300 E. Bland Street 704.376.4386
300 N. College St. 704.372.3553 Loft 1523 – $$
Fujo Uptown Bistro – $$ 1523 Elizabeth Ave. 704.333.5898
301 S. College St 704.954.0087 Madison’s – $$
KO Sushi – $$ 115 Fifth St. 704.299.0580
230 S. Tryon St. 704.372.7757 Morehead Tavern – $
Nikko – $$ 300 East Morehead St. 704.334.2655
1300-F South Blvd. 704.370.0100 Phil’s Tavern – $
Restaurant i – $$ 105 E. Fifth St. 704.347.0035
1524 East Blvd. 704.333.8118 Picasso’s – $
Ru-San’s Sushi – $$ 214 N. Church St. 704.331.0133
2440 Park Rd. 704.374.0008 PJ’s Coffee & Lounge - $
210 E. Trade St. (Epicentre) 704.688.0366
T A P A S Pravda – $$
300 N. College St. 704.375.8765
Arpa Tapas – $$$ 704.372.7792 Presto Bar and Grill – $
121 W. Trade St. 445 W. Trade St. 704.334.7088
Cosmos Cafe – $$ 704.372.3553 Ri-Ra Irish Pub – $
300 N. College St. 208 N. Tryon St 704.333.5554
Selwyn Pub – $
V E G E T A R I A N 2801 Selwyn Ave. 704.333.3443
Stool Pigeons – $
Blynk – $ 214 N. Church St. 704.358.3788
200 S. Tryon 704.522.3750 Suite – $
Dish – $ 210 E. Trade St. 704.999.7934
1220 Thomas Ave. 704.344.0343 The Attic – $
Something Classic Café – $ 200 N. Tryon St. 704.358.4244
715 Providence Rd. 704.347.3666 The Corner Pub – $
335 N. Graham St. 704.376.2720
V I E T N A M E S E The Forum – $$
300 N. College St. 704.375.8765
Pho An Hoa – $ The Gin Mill – $
4832 Central Ave. 704.537.2595 1411 S. Tryon St. 704.373.0782
The Penguin – $
B A R S 1921 Commonwealth Ave. 704.375.6959
The Pub – $
Amos SouthEnd – $ 710 West Trade St. 704.333.9818
1423 S. Tryon St. 704.377.6874 Thomas Street Tavern – $
Apostrophe Lounge – $$ 1218 Thomas St. 704.376.1622
1400 S. Tryon St. 704.371.7079 Tilt – $$
BAR Charlotte – $ 127 W. Trade St. 704.347.4870
300 N. College St. 704.342.2557 Town Tavern – $
Big Ben’s Pub – $$ 200 N. Tryon
801 Providence Rd. 704.334.6338 Tremont Music Hall – $
Buckhead Saloon – $ 400 W Tremont Ave. 704.343.9494
201 E. 5th St. 704.370.0687 Tutto Mondo – $
Cans Bar – $ 1820 South Blvd. 704.332.8149
500 W. 5th St. 704.940.0200 Tyber Creek Pub – $
Cedar Street Tavern – $ 1933 South Blvd. 704.343.2727
120 N. Cedar St. 704.333.3448 Vinnie’s Sardine – $
Connolly’s on 5th – $ 1714 South Blvd. 704.332.0006
115 E. 5th St. 704.358.9070 Visulite Theater – $
Cosmos – $$ 1615 Elizabeth Ave. 704.358.9250
300 N. College St. 704.375.8765 Whiskey River – $
Coyote Ugly – $ 210 E. Trade St. 704.749.1097
521 N. College St. 704.347.6869
Crave the Dessert Bar – $
501 W. 5th St. 704.277.9993
Dilworth Bar & Grille
911 E. Morehead St. 704.377.3808

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704.927.2583 327 S Tryon St
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704.348.1400 227 W Trade St # 150
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139 S Tryon St Ratcliffe on the Green
980.225.5000 435 S Tryon St
704.358.9898
Ember Grill
601 S College St Room 112
704.335.2064 112 S Tryon St
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Enso
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704.716.3676 100 N. Tryon St
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Fiji & Kashmir
116 W 5th St Therapy Cafe
704.376.1212 401 N Tryon St # 102
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Uptown Magazine September 2009

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september.

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