Uptown Magazine September 2010

uptown m a g a z i n e
september.10
T H E F O O D I S S U E
September 10.indd 1 8/30/2010 12:06:56 PM

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the seen
pictures: catch light studio
george lainis
All the lovely people came out for the

Rock the Republic fashion show at
the Epicentre on Aug. 27. The fashion-
forward boutique Revolution put this
evening together with Rock & Republic
denim. The evening was brought to a
froth with an ‘80s metal band and DJ
5ive.

the seen
pictures: catch light studio
george lainis
GG
Another delicious morsel has been
added to the restaurant scene in town.
Owner Brett McKee opened 15 North
Roadside Kitchen by throwing an
opening party for a bevy of friends.
Everyone enjoyed the sparkling
new spot and Chef Steve Jordan’s
scrumptious menu.
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uptown
Shelly Shepard, Charlotte native Matt Bryan Reed is a man Balance, in life, as
an editor/writer, Kokenes didn’t have of simple interests— in meals, is the key
called The Charlotte enough to do with a among them, words, to success. Balance,
Observer home for newborn boy at home, records, movies, and and perhaps a little
over 10 years, writing so he is now handling adjusting to life as a juggling!
headlines and copy sales for Uptown grownup (whatever Ask Sue Bartlett.
editing countless Magazine and along that means). Since When she isn’t at work
front-page stories. with a partner, he has graduating from UNC- advocating for better
Wanderlust has taken formed Trafk Media, Chapel Hill’s School mental health, in the
Shelly from teaching a new marketing of Journalism and kitchen designing
English in Prague, agency in town. He Mass Communication, delicious meals for
to living in a hut in has also jumped back Bryan’s been living her clients, hiking in
Thailand. into the writing world the dream, working as the mountains with
If not working, and is writing the the assistant editor of her husband, Tom,
chances are you’ll find ongoing serial fiction Charlotte-based music or giving cooking
her hiking. short story Duplicity. magazine Shuffle and lessons, she’s writing
Professionally, Shelly’s Check it out starting freelancing for several (and eating) for
at home with a page on page 54. publications, includ- Uptown Magazine.
of words in front ing Tiny Mix Tapes You can e-mail Sue at
of her, a mouse in and several weekly suebartlett@carolina.
hand and a deadline newspapers across rr.com, or visit her on
looming. the Carolinas. the net at suechef.biz
16 uptown www.uptownclt.com

Peter Reinhart is the A man about town
Chef on Assignment with his camera,
at Johnson & Wales George Lanis of I
University, which Catch Light Studio has
means he does been photographing
whatever they ask people in his native
him to do and goes Charlotte for years.
wherever they send From friends’
him. He’s written weddings to parties to
seven books on family photos for the
bread, pizza, food and holidays, his work is
culture. In partnership creative and diverse,
with Pierre Bader, he and he’s always
opened Pie Town, looking to show you in
an artisan pizzeria the best light. Check
on Trade Street. out catchlightonline. Come celebrate our
And AS if he weren’t com for more. one year anniversary
busy enough, Peter with special guest
is also Uptown’s
Contributing Food
Editor.
Saturday,
October 2nd
www.uptownclt.com uptown 17

*
name: Little Shiva Although a Hoosier Photographer Jim Sherry Thien hails
at heart, Jenn Burns McGuire has trouble from everywhere
species: mutant is currently loving defining himself in a -- and nowhere
the blue skies and few words, plus it’s -- having lived from
here for: the smell of sun of North Carolina really weird to write New York to Colorado,
ink on paper as she attends stuff about yourself hitting just about
Davidson College. as if you were another every Midwest
interests: juxtaposi- She is beginning person. state in between.
tion, transformation, her junior year as an Basically Jim likes She comes from a
mystery, clarity, the environmental studies what he does and he family of journalists
process of becoming, major that focuses still gets excited about -- but don’t hold that
image and design on food. As a result going to work every against her. It made
of her passion for day. He’s pretty good her independent in
contributions to food, she has lived on about being on time thought and spirit,
this issue: table of a sustainable meat and doing what he quite nosy and serious
contents farm, done some says he’s going to do. and silly all rolled into
urban agriculture and His wife Laura, is his one. She has been
website: worked extensively to rock. writing, editing and
littleshiva.com bring more local and Jim’s photographs “making things pretty”
sustainable food to appear in the fashion ... er, designing, that is
Davidson College. section of this month’s … for print and online
issue. since 1995.
jimmcguire.com

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Publisher
Todd Trimakas
Advertising
Matt Kokenes
704.944.0551
Executive Editor
Sherry Thien
Contributing
Editors
Peter Reinhart (Food)
Contributors
general disdain for nuclear proliferation.” I threw in Sue Bartlett
that last one for comedic effect, but the other two are Jenn Burns
real. But while watching yet another exciting Dora Matt Kokenes
episode, waiting for it to end and for tubby time to Bryan Reed
begin, I noticed that AFTER the show there is an Shelly Shepard
The question I’ve been asking myself a lot lately is, interlude sponsored by Chuck E. Cheese’s. DAMN! It’s Little Shiva
how can I raise my girls to not be the stereotypical not really a commercial, but it’s still something that
American consumer and to just be happy with what probably involves subliminal messaging and implants Photography
they have versus anxious about what they need to a desire for bad pizza and future consumerism. Jim McGuire
get. I am powerless against Dora and the interludes Todd Trimakas
It doesn’t help that I think Chuck E. Cheese’s is between Dora, sponsored by all the corporations George Lainis
like a gateway drug. At 4, it starts with, “Daddy, can I planting messages in Kate’s head. And what happens
go to Chuck E. Cheese?” – and then, before you know when the floodgates open and she graduates to Cover Art
it, at 16, it’s “Daddy, I NEED these $400 pair of Dolce & the regular cartoons embedded with so many Jim McGuire
Gabbana jeans.” It’s hard enough to say no now, and commercials that it’s hard to tell the difference
Kate is just getting her game on. When she REALLY between the show and the commercial? Distribution
wants something, she’ll cozy up to me, grab my face, Living the Quaker life seems a bit extreme, and Sean Chesney
give me kisses on my cheek and say, “pleeaassse, growing up, kids who couldn’t watch TV at home
Daddy?” Most of the time, it doesn’t work – but would come over to my house and watch so intently Office
sometimes, she suckers me in. And by sometimes, I that they seemed to absorb the rays emitted from the 1600 Fulton Ave., #140
mean 90 percent of the time. television cabinet. We already read every night, and Charlotte, NC 28205
This last time she popped the question, I asked she runs around all day at school. I can’t just not have Contact us at
her, “Where in the world have you heard of Chuck E. TVs in the house! My only respite from the world is info@uptownclt.com
Cheese’s before?” The shocking surprise was that she Netflix from 9:15 to 10 every night. I’m at a loss. Uptown Magazine
had heard it on TV. I guess just like selling my 1974 Toyota is a trademark of
I thought the TV network Nickelodeon had my Landcruiser after getting married, I’ll have to Uptown Publishing
back with Nick Jr. – you know, no commercials and compromise. At home, we’ll only eat good pizza from inc., copyright 2009.
programming created to negatively influence the the Pizza Peel, buy her jeans from the Gap and Mom All rights reserved.
young mind. It even has these monologues before the can take her to Chuck E. Cheese’s. Uptown is printed
shows start that deliver a warm and fuzzy directive monthly and
to any parent who might be passing by. Something ~Todd Trimakas subscriptions are $15
like, “Dora the Explorer promotes understanding of Publisher annually and can be
the Spanish language, interracial cooperation and a Todd@uptownclt.com purchased online at
uptownclt.com.
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>
Mountain” (Relapse)
Stepping Up
T w o N . C . a r tists mo v e to b i g g e r l a b els
Horseback – “The Invisible Mountain”– and between the

down-tuned, feedback-laced guitars
and Miller’s croaking black metal
against Picker’s meditations arrives as
an echo to his speaker’s conflict, and
as a salve against it.
Lost In The Trees – “All Alone In vocals, there’s plenty of harsh – into Both albums, through their
An Empty House” (ANTI-) contemplative, even calming passages. different approaches, arrive at the
Here, as in life, tumult is a given, but same spot. While Miller’s quest leads
They are two dissimilar albums by two the tenacity to continue the journey to self-awareness or a vanquished
dissimilar artists with, seemingly, little in the face of darkness and harsh challenge, and Picker’s is a thoughtful
more than circumstance in common. timbres ultimately yields the album’s release of repressed emotions, both
Horseback with “The Invisible redemptive summit, “Hatecloud compel the listener to follow along
Mountain” and Lost In The Trees with Dissolving Into Nothing.” into a difficult but finally redemptive
“All Alone In An Empty House” have Likewise, Lost In The Trees conclusion. These records speak to the
recently entered conversations far became local favorites long before the heart.
afield of their shared hometown of Chapel Hill micro-label Trekky Records Both albums have grown slowly
Chapel Hill, N.C. issued the album in a vinyl/CD/digital since their initial releases, winning
Both North Carolina acts combo-pack. Bandleader Ari Picker listeners by providing more than idle
have found themselves the subject had already shown his compositional entertainment. For all the adventurous
of renewed interest as large and ambition with the charming pop band musical decisions Miller makes, or for
moneyed record labels release their The Never, and he turned Lost In The the singular confluence of folk, pop
latest works. Horseback has found its Trees into a project marrying classical and classical Picker provides, both
home with Relapse Records, the metal grandiosity with intimate folk to songwriters triumph because of their
megalith that spawned the careers of wrestle with a tormented past. ability to arrest us and to cause us to
Mastodon and Baroness, while Lost Picker speaks, often as if to look at ourselves by looking into their
In The Trees has settled its roots with himself or in flashbacks, in spare folk minds.
ANTI- Records, the indie sophisticates tunes offset and expanded by his That they’d eventually reach a
who lay claim to Neko Case (LITT’s orchestral preoccupations. At its core, pair of ears with the power to give
new tourmate) and Tom Waits, among “All Alone” is a collection of intimate their recordings the audience they
others. For those already familiar with folk tunes, but one imagines that deserve was all but inevitable. U
either artist, such opportunities come exorcising the struggles of a painful Reach Bryan at
as little surprise. childhood in an abusive environment bryan.c.reed@gmail.com
Horseback’s effort – a sprawling, doesn’t lend itself well to subdued For samples of these albums, go to
meditative journey that moves through melodies. The symphony that plays uptownclt.com
elements of metal, psychedelic rock,
spaghetti Western soundtracks and
experimental music, and is set as
a metaphor for self-discovery – has
already been issued on CD by one
label, and vinyl on another. It garnered
breathless praise from critics the
first time around, and it is, in a word,
magnificent.
The band’s leader (and often
sole constant), Jenks Miller, is an
accomplished experimental musician,
with a penchant for exploring sounds
as a form of therapy. His patient and
meditative direction turns even the
harshest moments of “The Invisible
22
8/30/2010 12:08:39 PM
Sky Sailing – “An Airplane Zo! – “SunStorm” (The Foreign S. Carey – “All We Grow”
Carried Me To Bed” (Sky Harbor Exchange Music) (Jagjaguwar)
Records/Universal Republic)
D.C.-based R&B producer Zo! might Slow and lonesome, like an empty
Sky Sailing, Adam Young’s pre-Owl not conjure the same fame as a Midwestern highway, S. Carey’s
City project (reissued, presumably Timbaland or Swizz Beatz, but his album-length love letter becomes a
to capitalize on the Owl City buzz) compositions, buoyed by a bevy close replica of how it feels to miss
won’t convince the naysayers. But of hip-hop and R&B’s alternative someone. The Bon Iver sideman’s
for the thousands who bought into luminaries – YahZarah and Phonte, solo debut is a quiet triumph
Young’s nice-guy croon and polite for example – reveal a sophistication of awake-at-night musings and
melodies, Sky Sailing is just one and sensibility uncommon in the heartaching hopes set to gracefully
more handwritten note from the shy Top 40. repetitious washes of sound.
songwriter, just less the electronic
doodads.
Git Some – “Loose Control” Electric Sunset – “Electric Charles The Osprey – “Consider”
(Alternative Tentacles) Sunset” (K) (Friction)
From the demise of post-hardcore With humid electro-pop more This Michigan duo’s debut LP
mainstays Planes Mistaken For suited for a basement party than an plays with veteran finesse, tossing
Stars, Git Some bursts like a bald uptown club, Electric Sunset fights off mind-melting math-rock like
tire, careening wildly and shattering sinking into the receding chillwave it’s three-chord punk. The head-
burly hard-rock riffs into needle-like foam by turning Toro Y Moi’s scratchingly talented outfit’s
crystals littered across the blacktop. melodic mirages into late-night greatest gift, it seems, is less in its
But this crew’s noise rock is as delirium, less sunsoaked days than prodigious application of musical
reined in as any other’s and keeps hot, sticky nights. Hints of Daft Punk gymnastics to instrumental rock
the song ever at its center, a much- stomp make this effort’s pulse a bit than in its ability to obliterate the
needed gyroscope in a disorienting stronger, too. notion of what just two instruments
spree. are capable of.
23
words & pictures:
jenn burns

The baby broilers are screaming for food. In walk – but sometimes I am made the fool when left my 1,500 friends at Davidson to share some
hopes of appeasing them, I climb into their the escapees dart just beyond my reach and I soil with 1,500 birds, 30 cows and 70 sheep – all
temporary nursery and 500 white puffballs am left grasping air. of which aren’t nearly as friendly as the people
immediately attack my boots, making it Yet again, I ask myself, why am I here? I left behind. I learn of my friends’ adventures in
extremely challenging to move to their various I am a rising junior at Davidson College, and I Beirut, at Cambridge and in the south of France
feeding dishes. Most aren’t very bright – they could have had a flashy job in New York City or when my phone catches the weak signal. I am
would get their food a lot faster if I were able to been a sophisticated intern on The Hill. Instead, I alone – and really, really dirty.

one from the store), a mechanical engineer
who, while pursuing a doctorate in sustainable-
energy technologies, realized that the only truly
sustainable option was to change conventional
farming techniques. Before he could preach
what he believed in, though, he had to practice.
Living on a farm was a different world.
Luckily, I was used to living in a dorm room, so
my “shack,” as it was lovingly called, was fine,
albeit a bit hot and muggy. To say the least, AC
shack and the outhouse would have been appreciated on days when the
heat index hit 115 degrees. Our day was over
when the work was done. Unfortunately, farm
believes – he knows he could make more life seems to carry an infinite amount of work –
M y passion is food. I love it, and not just

eating it (although that is my favorite part). In
money faster, but he also knows it degrades
the health of the animal and, in turn, that of the
human consumer. It’s also not environmentally
luckily, though, it always gets dark ... eventually.
The culture was different from what I knew
and from what I was expecting. Technology
fact, I created an environmental studies major sustainable. So, instead, his cows spend was ever-present. IPhones served for all forms
that includes every food-related class Davidson their days walking and eating in the pasture. of communication and as the only access to
offers. Food has led me to most of the books “You must show people that it can be done, Internet.
on my bookshelf, to new and unique specialty that it is possible to run an economically and But even with technology, we were
shops and artisans around town, and to environmentally sustainable operation,” he always at the mercy of nature. It seemed as
numerous farms. I am a vat of worthless food says, expanding on his philosophy. You can be if everything depended on how wet or dry the
knowledge – did you know carrots were never green, but you must also make some green. ground was. Despite working harder than I ever
originally orange; rather, they were bred to be My first trip to his butcher shop was thought possible (one evening I wrote in my
so hundreds of years ago? I know where and during the start of my summer vacation. On journal, “Rainier cherries are the elixir of life”
when every farmers market is in the city and that day, I asked my usual questions about – clearly, the heat and exhaustion had gotten to
could tell you about almost every restaurant in the meats – which, I will admit, were rather me), various Moody relatives who live or work
town. Yet, until this point, I had never produced detailed. Soon enough, Adam was asking me for the farm in some way didn’t seem to have
an ounce of food, not even a backyard tomato questions. Not 10 minutes later he offered me a much – that is, if you measure “much” only
plant or bit of basil. home on his farm, because, as he said, “If you in the monetary sense. Others, however, may
Adam Moody changed all of that. In want to do anything in the food world, you must deem them kings because they give away beef
addition to his farm in Browns Valley, Ind., know where your food comes from.” He would as presents.
Adam owns and operates three full-service pay my room and board – all I had to do was I also found that some things on the
butcher shops in the suburbs of Indianapolis, work. Maybe it was the Vicodin I was still on farm were more stereotypical than I could have
my hometown. You cannot find these kinds of from a recent surgery, but I said yes. imagined, such as watching the sun set over
meats in a grocery store. Adam isn’t a certified And so, two weeks later, I packed my the fields from my hand-built wooden porch
organic farmer and he doesn’t tout any other bags and headed west, about an hour out of while eating eggs that I had gathered just a few
name. He simply believes in sustainability, town to the intersection of corn and soybeans. hours before. Time slowed down and many
both environmental and economic – hence, Indianapolis isn’t usually thought of as a large daily stressors seemed to be missing here.
the butcher shops. As one of his employees, city, but compared with Browns Valley, I lived Only a fraction of my day was spent
Michael O’Donnell, explains, “You gotta take in Shanghai. Upon arriving at the farm, I was working directly with the animals, despite
care of the land; it is as easy as that.” immediately put to work. them being the money makers. They were,
You see, everything grows from the Days started at 7 a.m., and 6 a.m. to beat however, the most fun. My favorite cow, already
land, so it is of utmost importance to treat it the heat if we needed to pull weeds. This farm the odd chocolate-brown cow out, loved to lay
well. A farm is a full-circle operation, in that has chosen not to grow genetically modified in the shade with all four legs pointed straight
everything occurs there – feed grows, which soybeans; instead, it grows the beans like our out to the side. The eight cows that lived not
then nourishes the animals, who then provide grandparents did – sans Roundup. So, there are more than 10 feet from where I stayed mooed
income for the farmer to start the cycle anew. weeds – which we pulled from the rows, and at me every time I went outside. As I walked
The Moodys grow corn, soybeans and spelt for rows, of beans. Although a bit hard on the back, around the hens’ pasture to check for any holes
their animals. Adam says, “I understand why it was a nice way to get to know my two new in the fence, almost all of the 300 chickens
people put livestock on concrete – it’s easy!” But friends: Isaac, Adam’s son and manager of all would follow me; I was the point of our flying V
the easy path is not something in which Adam on-farm operations, and Michael (not the same formation.

I think it would have been hard for me to have been less qualified
for this job. Isaac and Michael were kind enough to let me “help” in
whatever they were doing. As Michael said, jokingly, “Fixing a combine
is a part of the liberal arts education, right?” Wrong. In fact, my core
curriculum at Davidson did not prepare me at all for this endeavor. I
had never before used a ratchet or a socket; honestly, I didn’t know
the difference between the two, let alone did I have a clue how to fix
a radiator. Nonetheless, I organized, read the manual aloud, cleaned
chains and pumped the breaks while the fluid was changed below.
Believe it or not, slaughtering chickens had been a part of my freshman-
year writing class, but slaughtering 100 birds that I had seen grow up
was a bit more challenging.
I worked hard at whatever the task of the moment was, collecting
eggs, grinding feed, harvesting hay or moving hen houses to new
pasture. But I just don’t think I am meant for farm life. Just as I thought
I was proving that I could hold my own, I had to go to the hospital after a
nasty fall on a fence. Not only was I missing the hard skills, but I made
cultural faux pas as well. I brought up World Cup games, thinking that
it would be a great way to bond with the boys. It turns out, though, no
one has cable. Isaac dreams of one day taking college classes, perhaps
in forest management or creative writing; meanwhile, all I know is
academia. I so wanted to belong, but it was obvious I was inherently
different – right down to my pink Sperry rain boots I wore to navigate the
mud and muck after the rain.
As with most things in life, looking back I seem to remember
that even with my troubles, things weren’t all that bad. I really enjoyed
spending the day outside and talking with Isaac and Michael. As we
worked, we talked about which superpowers we would choose if we
could (Isaac chose the ability to learn anything), and Michael helped me
brainstorm ideas for my thesis (the most interesting was the feasibility
of sustainable farming on a medium to large scale). These guys were
thought-provoking, while my friends back home just seem to talk about
each other. After I learned the importance of going to the outhouse for
the last time before dark, an outdoor toilet seemed the equivalent to
one inside. And I had even perfected attracting bugs with my headlamp.
Granted they fell into the bunk with me as they died, but it was better
than them buzzing in my ear as I tried to fall sleep.
I almost miss the calluses on my fingers from lifting buckets; I
guess the operative word is almost. I learned more from my time on
the farm than I could from reading any book or from seeing any movie.
Life there wasn’t bad – it was simply different, with a capital D. Isaac
never went to college, yet to do what he does I would need numerous
specialists – a mechanic, electrician, carpenter, vet … the list goes on.
Many people think that grass-fed beef or organic products have
astronomical prices, but knowing the labor and time that goes into those
animals, those prices are a steal. It is unbelievable how much I now
value my food. If more people spent a little time on a sustainable farm,
farmers would suddenly become the new doctors and professors of our
society. They are invaluable. These farmers may not have cash, but they
are richer for what they do – and that is, improve the environment while
offering precious nutrition. Can you imagine life without food? U
Reach Jenn at jeburns@davidson.edu
For more info, go to uptownclt.com


WITH NEW CHEFS
chef bill schutz
Chefs come and go – sometimes just such as getting fired, which happens a lot
as we’re learning to love their food in cities such as San Francisco and New
and have become regulars at their York, but not so often here in Charlotte,
restaurants. Sometimes they open their where chef and owner egos are more
own place, move to another city, leave under control.)
because of “creative differences” with It’s a challenge to win over not
the owners or perhaps it simply comes only the regular customers, but also the
time to retire. Pity the new chef who loyal kitchen staff and the sous and line
has to take the helm of a restaurant chefs who remain behind. Sometimes
already stamped with the popular style things get better than they were under
of a predecessor. (Well, maybe pity is a the previous regime, inspiring the regular
little strong – there are far worse fates, diners to stick around and new followers

words: peter reinhart
pictures: todd trimakas
chef anoosh shariat
to join the throng. But sometimes folks so Uptown contacted both of the new
yearn for “the good old days, and the chefs: Anoosh Shariat of Mez, who
menu we loved before Chef So-and-So rolled the dice and relocated from
messed with it.” Louisville in June, and Bill Schutz,
Two popular center-city restaurants who joined Sonoma about a year ago,
recently went through executive chef having already had a local following
makeovers: the EpiCentre’s innovative from his stints at Bentleys, as the
Mediterranean-themed Mez, and the special-events chef at Johnson & Wales
Trade and Tryon locavore mainstay, and as executive chef at the Ballantyne
Sonoma, which serves American regional Country Club. We asked them both the
bistro fare. So far, word on the street same questions, and here’s what they
has been positive about both changes, had to say.

C HEF Bill Schutz
Uptown: You’ve taken over the kitchen of
one of the city’s most popular restaurants.
Tell us a little about your culinary journey
and how you ended up here.
Schutz: My culinary journey began 30
years ago cooking in seafood restaurants
on Long Island. As I became more serious
about cooking, I made my way into
high-profile New York City restaurants
and eventually opened my own. I have
also been able to travel and spend time
it doesn’t taste the same the second or
third time they eat it, then we are coming
up short. I always want people to leave
our restaurants feeling satisfied. The only
way to get this thought process through to
your cooks is to coach them on each dish.
If they make something that isn’t up to par,
then they have to throw it away and start
all over again.
Uptown: Can you describe your strategy

Nothing was left over on the menu from
the previous chef.
Uptown: When you go out to eat, what

kind of food do you prefer and what other
restaurants in town serve the kind of food
that inspires you?
Schutz: I love simple food. I become
disappointed when I go out to eat and the
chef tries to take what is already good and
add unnecessary elements to it. Simple is
working in restaurants in France, Spain or game plan on how to introduce your always best.
and Singapore. I moved to Charlotte six food to the menu without losing the
years ago in search of a solid opportunity restaurant’s regulars? How much of your Uptown: What kind of food legacy would
in a growing city. I was approached by predecessor’s menu have you kept and you like to leave for those who follow you,
Pierre Bader a little over a year ago to take what did you tweak to make the items and how would you like to be remembered
over as executive chef for the Sonoma your own? by those who eat your food?
Restaurant Group. Schutz: When taking over an existing Schutz: I hope to be remembered as a
kitchen, I believe it is very important to chef who has a deep respect for cooking.
Uptown: Can you describe the culinary be patient. You never want to completely I also hope to be remembered as a chef
vision that you bring to the kitchen? How change a menu immediately. I think you who gives his cooks a chance to learn and
do you convey that vision to your team can clean things up a little, but you need operate on all stations in the kitchen. I feel
and what kind of challenges have you to introduce new dishes gradually. This that as a chef it is vital to get to know your
encountered in trying to implement it? gives the cooks a chance to learn your team. You need to learn each individual’s
Schutz: My vision is pretty standard. I style. It also introduces a new style to your strengths and weaknesses. If you are not
believe in keeping food simple with a focus regulars and gives them time to earn your able to help them improve on technical
on fresh flavors and clean presentation. trust. Shortly after I took over, we changed weaknesses, then you are not giving them
Consistency is the key. If a customer concepts at Sonoma and created an a la the tools they need to reach their full
returns to have a dish that they loved, and carte menu, along with some small plates. potential.
aria’s spare ribs with hoisin glaze
32
uptown www.uptownclt.com
8/30/2010 12:09:08 PM
C
mez’s carolina flounder with vegetable medley
Uptown: You’ve taken over the kitchen of to Charlotte, even
one of the city’s most popular restaurants. before I started
Tell us a little about your culinary journey working on the new
and how you ended up here. menu, was to study
Anoosh: I have spent nearly 20 years what our customers
in Louisville as chef and owner of some were ordering and,
of the most respected restaurants in the then, really work
city. Prior to coming to Kentucky, I spent the dining room
years cooking in Germany, Switzerland getting to know
and in the American Southwest. Because them. I wanted to
of some family and friend connections in get feedback on
North Carolina, I have been interested in what they liked. The
this region of the country for a long time. last thing I wanted
Charlotte has a very vibrant dining scene to do was take off
and the team at Mez has been doing some signature favorites.
exciting things since they opened two I also really
years ago. The timing just worked out for listened to my team,
me to move to Charlotte and take over the both in the front
kitchen. and the back of
I feel that I am a very creative chef the house, to get
and I like a challenge. Moving to a new their input on what
market after having built my reputation for had worked well in
two decades in Louisville will definitely the past and what
provide a challenge! I am so impressed needed to change.
with the team at Mez and the abundance of My goal was to
ingredients from this region, so I think the add more regional
chance I have taken will pay off. influences, but at
the same time, keep
Uptown: Can you describe the culinary the focus of the menu. We launched our flavored foods like what Bruce Moffett at
vision that you bring to the kitchen? How new menu in July with about 60 percent Barrington’s or Tom Condron at The Liberty
do you convey that vision to your team new items. We are now (at the time of is serving. There are also some great
and what kind of challenges have you this interview) in the middle of summer, restaurants in the Uptown and SouthPark
encountered in trying to implement it? when fresh produce is abundant, so we areas.
Anoosh: It is all about the flavor and really work to incorporate the freshness
creativity for me. I have an affinity for of summer into the menu. Some of the Uptown: What kind of food legacy would
combining regional ingredients with items featuring local products include you like to leave for those who follow you,
European flavors and techniques. The summer gazpacho, seared tuna with smoky and how would you like to be remembered
amazing abundance of local artisanal ratatouille and red onion marmalade, pan- by those who eat your food?
producers, farmers and small food roasted Ashley Farms chicken with summer Anoosh: As a chef, you want to be on the
manufacturers here in North and South succotash, saffron orzo, pomegranate glaze, cutting edge of the culinary world but at
Carolina has gotten me really excited about and a cold-smoked pork chop with stewed the same time stay true to your passion
developing the new menu throughout the okra and Asiago stone-ground grits. and mission for cooking. During my tenure
seasons. The previous menu at Mez was in Louisville, I built a reputation with my
more globally inspired, and I am adapting it Uptown: When you go out to eat, what guests that made them more comfortable
to include more regional products. kind of food do you prefer and what other with trying new things. I like opening
restaurants in town serve the kind of food my guests’ minds to something they
C
Uptown: Can you describe your strategy that inspires you? may not have chosen based on their past
or game plan on how to introduce your food Anoosh: One of the things that drew experiences. I look forward to cooking for
to the menu without losing the restaurant’s me to Charlotte was the vibrant culinary the folks in Charlotte and hope they will
regulars? How much of your predecessor’s community. Since I am new to town, and enjoy what my team and I can bring to the
menu have you kept and what did you am working hard to launch my own new table. U
tweak to make the items your own? menu, I haven’t had the opportunity to go Reach Peter at recipetesters@yahoo.com
Anoosh: The first thing I did when I moved out a lot. I like to eat creative and well- For more info, go to uptownclt.com
HEF Anoosh Shariat

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& T H E S M A L L P L AT E
First, there was a fruit fly. And a glass of sherry. The fruit fly, having a thirst for something sweet, made a beeline
for it (forgive the mixed metaphor). Determining that it was every bit as good as he had imagined, the fly told all of
his friends. They flocked to try it.
Next, there was an Andalusian tavern owner whose guests also had a thirst for the lovely, sweet sherry, but
who had to fight off the flies for the right to drink it. In fear of losing his paying customers to the freeloading flies,
the host devised a way to protect the sherry. He covered each glass with a slice of bread. Problem solved – no
more fruit flies.
The grateful guests adored the absence of the flies, loved the deliciously sweet sherry, but needed a little

something to nibble on. All they had was the plain, dry bread. So, the innovative host plopped a few pieces of cured ham on top
of the bread. And the guests returned night after night. Soon, other establishments, seeing the first guy’s success, began doing
likewise. The original idea was tweaked and embellished, the “Joy of Cooking” cookbook says, and each tavern developed its own
specialty. Soon, it became fashionable to move from tavern to tavern, drinking sherry and sampling the various tapas (Spanish for
“topper”). And, ¡olé! A whole new way to dine was born and Plato was proved to be correct – necessity is the mother of invention.
Fast-forward to present-day Uptown Charlotte, where many restaurants are still being inventive. Although there isn’t a lot
of sherry consumed here on an average night – and, with windows and air conditioning, fruit flies aren’t a huge issue – some
necessities still require a tapas-like solution.

n Necessity No. 1: What to eat. Say you and five
friends are meeting for dinner. Two of you
have a taste for something Asian and exotic.
One of you wants something meaty. Two
others are totally vegetarian. The last of you
simply doesn’t know what she wants but she’s
watching her figure anyway. This situation
could result in either a knock-down, drag-out
fistfight or in a stalemate that ends with a bowl
of cereal and a beer back at the house.
Necessity No. 2: The “I wish I had what
he’s having” syndrome. Be honest – you know
what I’m talking about. You’ve studied the
menu, considered the choices, consulted the
waiter and, when all is said and done, the dish
the guy to the left ordered always looks better.
Necessity No. 3: So many restaurants,
so little time. Charlotte is blessed by a wealth
of very fine restaurants, all of which have
beautiful menus and exceptional wine lists.
Life is short and waistlines grow. You need a
way to experience all of it without looking like
the Michelin Man.
Invention: The evolved tapa, better
known as the small plate!
Small plates are a collection of hot or
cold appetizers that make up a snack or a
full-fledged meal. And, if the number of new
restaurants in Uptown that serve tapas is any
indication, their popularity is growing. What
began as cured meat on a slice of bread has
been, in truly American fashion, adapted to fit
an ever-increasing range of cuisines. Some
inventive chefs are even taking their most
popular entrees, adjusting the size of the
portions and serving them as small plates. The
appetizer, or starter, is no longer the warmup
act for the main performance. It has become a
star in its own right.
Although you can find small-plate
restaurants practically anywhere, they seem
to thrive best in areas where the residents
consider walking half the joy of living there –
just like Uptown Charlotte. Strolling from place
to place and enjoying the sights and sounds as
day turns to evening creates an atmosphere all
its own. And a walk between courses has the
added advantage of working off a few calories
before the next glass of wine and small plate.
An obvious question arises whenever the
word “small” is used in relation to food. Will I
go home hungry? Can a person with a normal
appetite actually be satisfied by a tapas-style
meal? There are theoretical answers to these
questions, but who needs theories. We want
facts. And so, with the aide of a few friends, I
did some research. On two separate occasions,
we ate our way through five small-plate
restaurants, each with very different styles.
And, like all good researchers, we kept notes:

evening handcrafted wood. Owner-designed, with arty interior. Warm and
intimate. Street-side seating.
Waitstaff: Friendly. Knowledgeable. Suggested pairings for
1 1 dishes.Wine list: Intriguingly unusual, multinational collection.
Cuisine: Mediterranean.
Group choices: Bruschetta (excellent); five-item cheese and
STOP charcuterie board (hard to pick just five items!); pesto and goat
cheese tartlet (creamy and delicious, with a puff pastry crust and
The Wooden Vine components perfectly in proportion to one another).
Location: 231 N. Tryon St. Most unusual menu item: Dill Havarti veggie pizza.
First impression: Overall impression: The perfect beginning! Dishes were
Lives up to its name. Beautiful, light, but satisfying. Appetite piqued for next stop.
bruschetta
the wooden vine
dill havarti veggie pizza

evening usual varietals. Has craft beers.
Cuisine: British Isles and northern
European. Hearty fare. Rich sauces. Small-
1 2 plate-sized entree items. Food with a man in
mind.
Group choices: Fried artichoke
STOP hearts (battered and deep fried); sauteed
wild mushrooms in a Marsala, cream and
The Dandelion rosemary sauce (excellent); old-school
market meatballs in a tomato basil sauce (satisfied
Location: 118 W. Fifth St. the meat lovers among us); flatbread with
First impression: Could duck confit, Brie, apricot preserves, rosemary
have been in Dublin! Had the and a splash of Balsamic vinegar (unusual
look and feel of an Irish pub. A combination that was tasty but not as “ducky”
place to have a rollicking good as we were expecting).
time. Big tables, sturdy enough Most unusual menu item: Fried
for a rugby team. sage leaves with sea salt and garlic sauce.
Waitstaff: Very friendly. Overall impression: Fear of
Eager to explain the small-plate starvation totally erased from our minds!
concept. Would be a great place to spend a chilly,
Wine list: 25 bottles for $25! fall evening with enough friends to sample
Some unusual vintners, but everything.
wild mushrooms
dandelion market
proscuitto crustini

evening knowledgeable about wine. She was able to
suggest alternative selections based on the
wines we had enjoyed in the past. Her choice
1 3 for the table was exceptional.)
Wine list: Extensive!
Cuisine: Mediterranean with some
STOP interesting twists.
Group choices: (We zeroed in on
Press the desserts.) Melon wrapped in prosciutto
Location: 333 W. Trade St. (refreshingly light); chocolate-raspberry tart
First impression: (rich, but not as decadent as it sounds); nutella
Definitely a place for people panini (very unusual and not as sweet as one
serious about wine! Sleek, would expect).
contemporary interior. Breezy, Most unusual menu item: Fried
comfortable outdoor seating. egg and grilled cheese BLT.
Waitstaff: Pleasant and Overall impression: Must go back.
accommodating. (Note: We were Awed by the quality of the wine, but couldn’t do
fortunate enough to meet a staff justice to the chef’s efforts. We were simply too
member who was extremely full! More research required.
fried egg & grilled cheese blt
press
melon wrapped in prosciutto

kalbi lettuce wraps
enso
duck spring rolls
evening unusual.
Cuisine: Asian fusion.
Group choices: Asian barbecued
2 1 grouper bites (panko breaded and perfectly
flash-fried; sauce did not overpower the
delicate fish); jumbo lump-crab spring rolls
STOP (creamy and packed with crab); green curry
beef yakitori (spicy without being painful);
enso kalbi lettuce wraps (meltingly tender beef, tiny
Location: Epicentre. edible nasturtiums – a dish both beautiful and
First impression: delicious); Chilean sea bass sashimi (unusual
Elegant. Stylish. A restaurant fit presentation, but flavorful).
for a very special occasion. Most unusual menu item: Duck
Waitstaff: Warm and egg rolls.
welcoming. Well-trained in the Overall impression: Presentation
art of making the guest feel was impeccable! This cuisine is perfectly
special. Knowledgeable. suited for small-plate dining. Takes Asian
Wine list: Extensive and fusion to a new level.

evening Group choices: Gambas al ajillo
(sauteed shrimp in a lovely olive oil garlic
sauce); gratinadas (scallops baked in a
2 2 Parmesan cream sauce – plate-licking
rich); chorizo salteado (sauteed Spanish
sausages in a tomato sauce – tender
STOP sausage, light sauce); mejillones diablo
(sauteed mussels in a mildly spiced
Solé Spanish Grille tomato sauce with slivers of ham – the
Location: 1608 E. Boulevard sauce was superb, and the mussels
First impression: This is were perfectly cooked).
the mother ship. Totally Spanish Most unusual menu item:
– in decor, art and live Spanish Calamares de cabrales (fried calamari
guitar music. Comfortable tossed with garlic blue cheese).
and covered outdoor seating Overall impression: Delicious
available. example of Spanish cuisine; probably
Waitstaff: Extremely heavier than the traditional Andalusian
warm and friendly. tapa, but with a spot-on flavor profile.
Wine list: Primarily (Note: Group voted to forgo a third
Spanish. Excellent Sangria! stop. Learned from previous night’s
Cuisine: Spanish tapas. experience.)
calamares de cabrales
solé
chorizo salteado

words: shelly shepard
V-Day Minus 1:
Meat. It’s what’s for dinner at my house.
And lunch … and occasionally, breakfast
(Canadian bacon, anyone?).
But, a few weeks back I decided that, for one
week, I, Shelly Shepard, was going to embrace
vegetarianism.
My mom’s response when I told her about my
plan? Well, let’s just say I can’t remember when I’ve
heard her laugh so hard (she actually seemed to be
giggling) or for so long.
My brain battled with my belly about the
idea since I came up with it. I don’t know whether

it’s possible to find a less-likely candidate for
vegetarianism than yours truly. I grew up on a farm
(with chickens, pigs and cattle) in Kansas and rarely
went one meal, let alone 21 in a row, without eating
something that had once clucked, oinked or mooed.
My typical dinner plate was a resting ground for the
leading characters in “Old McDonald Had a Farm.”

VS. one w om a n ’ s q uest to g o v e g eta r i a n
black velvet background courtesy of modern fabrics @ modern-fabrics.com

And, although I was gleeful about it food (this is an anomaly for me – typically, so people can put it in their sandwiches
at the time, my mother’s reluctance to stress tends to make me think of nothing wasn’t exactly a thrilling prospect for
force vegetables past my childish lips did BUT food). me,” Erek confesses. But the variety of
little to form healthy eating habits in me. While definitely skimping on the vegetarian dishes offered at the store is
Until I was 20 or so, my veggie repertoire veggies, I don’t do too badly on Day 1: The definitely a nice perk, he says.
consisted of green beans, corn on the cob rest of the day’s food consists of whole Erek quickly gave me a primer in
and potatoes (yes, I know … a spud isn’t grains, low-fat cheese, to-die-for fresh the differences between a vegetarian,
really a veggie). peaches, a mushroom-cheese omelet (for pescatarian and vegan. I’m embarrassed
I decided to tackle this a little supper!) with salsa and a small side salad. to admit that, yes, before my talk with
differently than, say, how I’d approach The hardest part? Scouring the Erek, I had foolishly hoped/thought that I
starting a diet on a Monday. I hadn’t ingredient list every time I wanted to put could eat fish this week and still “qualify”
loaded up my fridge with “permissible” something (other than a fruit or veggie) as a vegetarian (nope – that would be a
foods, although much of my usual in my mouth. You never know what pescatarian. Damn!).
groceries were “allowed” as a vegetarian. those sneaky manufacturers can slide I asked Erek what the big
And I didn’t fill up on my favorite “meaty” in – things like gelatin (the colorless, vegetarian-friendly sellers are, especially
foods before starting, although I did savor tasteless protein made from collagen, for people who might be struggling
a lovely turkey wrap for supper.
And so, like any semi-intelligent
Modern Day woman, I headed to the
Internet for advice. Take it slow and ease I actually feel as if I’m getting the hang of this. OK, so my
into the vegetarian lifestyle, several sites
advised (uh, sorry, one meatless week
veggie intake was still woefully low, but I’m not particularly
is the best I can commit to); experiment hungry or desperately craving meat like I thought I would
with a variety of vegetables until you be.
find meals that you enjoy, other experts
recommended (does portobello, cremini
and shitake count as “variety”?).
But as V-Day loomed, several typically taken from cows, and used in with giving up meat. “The textured soy
thoughts swirled through my mind: a variety of prepared foods) and rennet, protein nuggets, definitely,” Erek tells me.
What will my dog, Kosmo, do for which is curdled milk scraped from a I eye the baskets of tan, flat chickenless
entertainment without the hope of finding cow’s stomach (now, doesn’t THAT sound “nuggets” with suspicion.
even the tiniest meaty morsel as he yummy?) and used in some cheeses, just “Hmmm. Ohhh-kayy …” I respond.
Hoovers the kitchen floor? to name two. “And which of these ‘nuggets’ (I’m
Without my normal protein I go to bed dreaming of the Chick- tempted to wink conspiratorially or
consumption, will I have enough energy fil-A cow … create air quotes with my fingers as I
for a serious workout at the gym? Day 2 slowly enunciate the word) would you
Will I have the fortitude to make this This morning, I was actually excited recommend, or say is the … tastiest (again,
a healthy experiment, rather than turning about being a vegetarian. No, really! After I can barely keep the sarcasm out of my
it into a week full of nothing but fruit, breakfast, I was off to see The Wizard. I’m voice as I mouth ‘tasty’)?”
smoothies and peanut butter? not sure whether he would appreciate the He then proceeds to point at the
nickname, but that’s how I view him. The different types of soy nuggets, indicating
V-Day arrives Wizard is Erek Walaszczyk, a deli assistant that the plain ones taste better warm.
I knew I needed protein to help at Earth Fare in SouthPark. I struck up (Better than what, I’m tempted to blurt out
power me through my day and to keep a conversation with him recently while …) The flavored ones, Erek says, are OK
hunger at bay, so, this first morning I go doing a little reconnaissance at Earth cold. I had to admit that the Pacific Rim
with a whole-wheat English muffin and Fare’s prepared-food counter. Erek’s been soy nuggets with honey didn’t “look” half
almond butter. The rest of the day, I’m too a vegetarian for 10 years. “Running dead bad.
busy and stressed to think much about animals … repeatedly over sharp metal As I timidly took a nibble of the

nugget sample that Erek offered me, My head (and stomach) started so I naively offered to microwave some
I silently repeated to myself, over and to feel a little woozy at the thought of frozen Stouffer’s meat lasagna for him.
over again like a culinary mantra: “It’s mixing barbecue sauce with semi-crispy Halfway into the cooking cycle when it
chicken. It’s chicken. It’s chicken.” My baked egg whites, so I politely passed was time to stir it, I was sorely regretting
self-deception worked! I took a second on the offer to try it. The almond and my generosity.
bite, and a third. It’s gone! Woo-hoo! I apple quinoa did, however, look fairly It … smelled … incredible! We
actually ate the whole thing without, appetizing. I bought a small container sat down to watch TV as he began to
well, depositing it onto Earth Fare’s floor of it and ¼ pound of the Pacific Rim eat. I didn’t know when my sense of
or, even worse, against Erek’s spotless nuggets. I was feeling inordinately proud smell had been nearly that heightened.
display case. and pleased with myself, but … I was also Ed commented on how good the
The other most popular vegetarian feeling something else. And it wasn’t pride lasagna was. I hardly heard him as the
dishes include several types of quinoa, welling up inside, I’m afraid. I tossed my gooey cheese and dripping red sauce
Emerald sesame kale and cranberry vegetarian-friendly purchases into my mesmerized me. The zesty aroma drew
broccoli salad. basket and power walked back to the me to him as much as (OK, more than!)
I scanned the other offerings in the restroom. any aftershave or scented soap he’s ever
case, trying desperately to ignore the I had exercised for a solid three worn.
REAL chicken (I sensed the golden-fried hours earlier in the day, thrilled that I’d Day 3
chicken strips beckoning me, almost had the energy and stamina for such a I actually feel as if I’m getting the
as if they were real fingers, motioning marathon workout. But I was definitely hang of this. OK, so my veggie intake was
to me to come closer … closer.). But my not feeling energetic anymore. My still woefully low, but I’m not particularly
hungry or desperately craving meat like I
thought I would be.
Before starting the week, I’d also
“Do you know what you’d like to drink?” she asks. decided to try to boycott processed foods
Boy, do I. But, first things first. “Are your margaritas loaded with sugar. Like so many women,
sugary treats (cookies, brownies, cake, ice
vegetarian-friendly?” I ask with a sheepish smile. “You cream, etc.) hold particular allure – and
know, the tequila – is it OK for vegetarians?” danger – for me. But so far, so good.
Ed and I played some racquetball
and lifted weights, then came home for
resolve held, and my eyes landed on stomach was doing flip-flops and loopity- a late supper. He generously decided not
another familiar word: BARBECUE. My loops. I barely made it into the bathroom to torture me with meat lasagna tonight,
gaze screeches to a halt, however, as it stall in time. I know that some people and instead made us each an omelet –
slammed into the dish’s second word: have “sensitivities” to soy products – I mushroom and cheese, for me.
Tofu. didn’t know if that’s what was causing my I did, however, experience a brief
Suspiciously, I question Erek: “What stomach upset and diarrhea, but it seemed addiction-like withdrawal symptom later
EXACTLY does this taste like?” Surely, I like a possibility. in the evening. I offered to make Ed a
think, it can’t taste like barbecue REAL Much later that evening, my turkey sandwich for tomorrow’s lunch, and
anything. (DISCLOSURE: As a native boyfriend, Ed, came over to the house. as I lay the glistening white breast onto
Kansan and former resident of Kansas My stomach, after a few queasy hours, the whole-wheat bread, my hand shook
City – and Dallas, Texas – I also don’t was pretty much back to normal at this oh-so slightly as the tip of my tongue
consider what North Carolinians pass off point. It was kind of late by the time we circled my lips. But I grabbed hold of my
as “barbecue” to be REAL barbecue. But, were ready for supper. And although resolve and stuffed the sandwich into a
that’s a topic for another day.) Ed will eat just about anything, I didn’t baggie before I did something I’d regret.
“It’s pretty similar to egg whites,” feel like forcing him to eat what I was Day 4
Erek tells me. “But they’re baked a long eating tonight. After the earlier gastric Not so wisely, I ate very little
time to try to get the tofu a little crispy. gymnastics, I decided to just have some throughout the day, “saving up” for the
Then they’re mixed with barbecue sauce.” cheese and crackers. Ed was starving, evening. My friend Melissa was taking

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Walking distance from Bland Street light rail station | Minutes from Uptown 1447 S. Tryon St., Suite 301 at Bland St. LYNX Station
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Tickets: 704.372.1000
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follow us at: Photography by Jeff Cravotta
uptown_magazine A performance worth sinking your teeth into.

me out for drinks, so I chose margaritas at ask with a sheepish smile. “You know, the well, meaty – even if it wasn’t meat. I
Cantina 1511 on East Boulevard. tequila – is it OK for vegetarians?” wracked my brain until, aha! Pasta should
Melissa beat me there and already At this point, the confused waitress do the trick.
had a bowl of chips on the table as I sat was probably wondering why SHE So I headed to Pasta & Provisions on
down. I was dying to feel that mix of salt, got stuck with the lunatic vegetarian Providence Road for some whole-wheat
oil and crunch, but I held off. Within a few customer. Melissa, who can no longer fettuccine and sun-dried tomato pesto.
minutes, our waitress arrived – yes! restrain her giggles, bursts out with: “The Toss in some cremini mushrooms and
“What kind of oil are the chips worm! Is there a worm in the tequila? grated Parmesan cheese, then add a salad
cooked in,” I anxiously asked. The waitress She’s afraid that if the tequila has a worm (yes, as in a vegetable salad) and I’m as
stumbled a bit in her response. “Uhh, in it, she can’t have a margarita.” stuffed as a … tofurkey on Thanksgiving
some kind of vegetable oil ... I think …” “Uhh … no, our tequila doesn’t have Day.
“But not lard, right?” I quickly worms,” our waitress reassured us. Day 6
interject. As she shook her head “no,” I “Lime margarita. Frozen. No salt,” I I happen to mention to an old
simultaneously lifted out a glistening chip, say, relieved. college friend that “I’m now a vegetarian.”
scooped it through the salsa and placed it Day 5 (I decided to hold off telling her that it is a
onto my tongue, all in one fluid motion. Although my actual hunger wasn’t temporary state of affairs.) “Whaaa-aatt?”
“Do you know what you’d like to growing the deeper I got into this was Joan’s reply. Either my cell phone or
drink?” she asks. experiment, I was noticing, particularly hers occasionally acts up during our long-
Boy, do I. But, first things first. “Are on this day, that I was starting to crave distance calls, so she apparently thought
your margaritas vegetarian-friendly?” I something more substantial, something, the connection had garbled my words.

“A vegetarian. That’s right,” I snacks daily – and avoiding the “white that what “seems” to be healthy or low in
confirm. stuff” as much as humanly possible. It calories often isn’t.
“Bwaa-hahh-haah-hah!” is her less- took 2½ years and exercising religiously For anyone who wants or needs to
than-complimentary retort. She quickly to lose that weight. I’ve managed to keep get more veggies in her diet, Bapst gives
points out that I’m the woman who, off about 90 percent of it, which I know this advice: “If you haven’t tried something
during $1 taco night at our favorite college is something I “should be” proud of. But since you were a kid, and didn’t like it,
bar, built tacos consisting of: a shell, when you’re still overweight, like I am, give it a try now in a different form.”
meat, cheese and, if feeling particularly you can’t help but continue to look for that For example, maybe it was the texture
adventurous, taco sauce. “magic pill,” and you can’t help but beat (limp, overcooked boiled green beans,
All right. Clearly, I am NOT a yourself up when you spend an evening anyone?) you really didn’t like, Bapst says,
vegetarian. And I know that avoiding dining with Ben & Jerry. rather than the actual taste. Instead, try
meat and following a vegetarian diet Barbara Bapst, a licensed dietitian steaming fresh green beans that retain a
for a mere week does not make me a nutritionist in Charlotte, has worked bit of crispness.
vegetarian. People become vegetarians with vegetarian clients in the past.
for religious or spiritual reasons, for moral Bapst, owner of Carolina Nutrition & Day 7
beliefs, for health reasons – take your Wellness, doesn’t necessarily recommend “Oh, shoot!” I frantically dialed Ed on
pick. One reason that Erek, the Earth Fare vegetarianism as a means to getting his cell phone. “Hold the Canadian bacon!”
employee, became a vegetarian was so he healthy. But she is a big proponent of I spurt.
could know “that nothing I consume was eating more fruits and veggies. “What?” Ed says, more than a little
slaughtered senselessly.” Improved health “A plant-based diet ‘can be’ very puzzled.
is another reason he chose the vegetarian healthy,” Bapst notes. But, if a vegetarian “Are you at McDonald’s yet? I
lifestyle. eats primarily “veggie burgers, well, that’s can’t have Canadian bacon on my Egg
McMuffin. I still have one more DAY
of you know what,” I say, a little too
When he gets back to my house, I hungrily unwrap the Egg exasperatedly.
McWhatever. He tells me they charged him the same price So I tell Ed I’d still like the egg and
the cheese. He thinks it’s a lot cheaper if I
for mine (minus the meat) as his classic Egg McMuffin. get a biscuit with egg and cheese. Ummm,
“What a ripoff,” I mumbled, my mouth half-full of English yeah, cheaper, but a hell of a lot more
calories, I say.
muffin, melty cheese and egg. When he gets back to my house, I
hungrily unwrap the Egg McWhatever. He
But one thing I’ve learned from the not the best thing.” tells me they charged him the same price
dozens of vegetarians I’ve known is that In fact, those soy nuggets I’d been for mine (minus the meat) as his classic
avoiding meat is no guarantee of a healthy noshing on from Earth Fare make my Egg McMuffin. “What a ripoff,” I mumbled,
diet or lifestyle. Many of the vegetarians favorite fast-food nuggets (from Chick-fil-A) my mouth half-full of English muffin, melty
I know in Charlotte, in fact, eat extremely seem like a dieter’s dream. According cheese and egg.
unhealthy diets, consisting largely of to the nutritional info provided by Earth As my week of self-induced meat
simple carbohydrates, highly processed Fare, 4 ounces of the Pacific Rim nuggets deprivation ended, I realized that I wasn’t
foods, food laden with sugar and fat, and contain 493 calories, with a whopping cut out to be a vegetarian. But, maybe you
junk food. 232 calories coming from fat (and 8 grams are. And if you’re not, so what? Everyone
As someone who’s struggled with of the fat are saturated). Yikes!! Chick-fil- needs to find her own path, whether it’s
her weight her entire life, I know as well A’s eight-piece nuggets (also 4 ounces) littered with apple seeds and eggplant
as anyone how difficult it is to find what weigh in at a comparatively modest 260 skins or chicken bones and fast-food
works. About seven years ago, I found calories (but 120 calories are from fat, with wrappers. U
what works for me, and I lost 115 pounds. 2.5 grams saturated). I’m not in any way
For me, it’s lots of lean protein, complex suggesting it’s healthy to dine on ANY Reach Shelly at sshepard3@carolina.rr.com
carbs, good fats, three meals and two fast-food chicken nuggets; my point is For more info, go to uptownclt.com

DUPLICITY

words: matt kokenes
The warehouse squatted in a light industrial park Deville and a brown mesh trucker hat. He gave us
like a rusty red toolbox forgotten in a pile of waist- a tour of the place, along with a lengthy explana-
high weeds. The building was divided into four tion of why the machine shop that had just moved
units, and at the front of each unit sat a heavy steel out hadn’t renewed the lease. We only needed 10
door next to a loading dock. The entire place had minutes to see that the space was exactly what we
as many windows as a Chicago speakeasy, and wanted, but he needed an additional 20 to explain
unchallenged vines and kudzu nearly swallowed that his children and grandkids, who “only lived
up our end unit. It was perfect. Under the name G up the way in Greensboro,” didn’t make it down
& R, LLC, our new make-believe screen-printing to Charlotte to visit him much. “I know they’re
company, we’d leased the 3,000-square-foot space really busy,” he reminded us several times. Rob’s
from a leathery old man named Ben. Three weeks German shepherd, Dane, sat nearby, listening
ago, Ben had pulled up in his late-’80s Cadillac patiently to Ben’s story.
* “Duplicity is an ongoing fictional series. Any similarity to actual people or events is purely coincidental.

W e signed the
paperwork, and returned early the next day
with a truckload of lumber and drywall.
Aside from a spare tire that had
swollen a couple of sizes, and a few new
lines in his forehead, Rob hadn’t changed
much in 10 years. He still wore the bushy
black beard, which had always reminded
me of Bluto from the Popeye cartoons, but
air-conditioning units jutted out along one
side at neatly spaced intervals. The interior
of the room was lined from floor to ceiling
with reflective Mylar film.
“Thirty more days as a free man,”
Rob said, grinning as he lifted the first of
the 10 1,000-watt lights we’d hang that
day. Overnight, a crisp and persistent cold
front had finally shoved away two weeks
of steamy summer air, and we both had an
extra spring in our step as we neared the
home stretch of our construction project.
We’d sweated through dozens of T-shirts
getting to this point, and it was nice to be
of-mirrors effect, and as he moved, Rob’s
physique intermittently gained and lost 200
pounds.
“She’s says it’s about me stepping
up and being a good father, but it’s really
about control. Just like it always has been.”
“You’ll be missed,” I offered. “We’ll
do a shot for you.” We both knew that Rob
had zero interest in going to L.A., even for
my bachelor party. For him, a weekend on
Catalina Island with a bunch of Type-A
finance guys might as well have been a
short stint at Alcatraz. Spending that time
with his daughter instead of on a booze-
now it was peppered with a few patches dry. Dane lay sprawled out asleep on the fueled, stripper-laced bender was a good
of white. Rob had worked in the building concrete floor, the black fur on his chest out, and I was glad he had it.
trade since high school, and he could slowly rising and falling. “Stella still buying your story?” he
handle a 24-ounce framing hammer like “Yeah, man.” I smiled, snapping a line said, shifting gears, and methodically
a baby shakes a toy rattle. After three of ductwork into place. “A month to go. Do moving on to the next light. Hearing the
weeks, we were finally putting the finishing you think you’ll be able to make it to the question out loud caught me off guard. I’d
touches on a project that could either party? Is Carrie going to let you switch addressed the same question in my own
be the answer to our unique financial weekends again?” head every day for the past three weeks.
situations or a first-class ticket to the big “Not looking like it. She’s being a It sounded a lot more serious coming from
house. The structure we’d built looked bitch – even more so than usual,” he added, someone else’s mouth.
like a giant wooden crate centered on the grunting the second square metal reflector “What are you supposedly doing right
floor of our warehouse space, and window into place. The Mylar created a house- now, anyway?” he looked up, a pair of pliers

between his teeth. come in higher than me, though.” of paint by the time I made it to the door.
“Consulting.” Rob’s business sense didn’t come Three-hundred tiny green seedlings in clear
“Oh, right. Consulting.” He smiled, close to matching his skill in woodworking, plastic Dixie cups watched solemnly from
though the pliers. and lately, there were a whole lot more the floor, as the blood drained from my
“My offer still stands on the Cherokee jobs that he “almost got” than ones he face.
Road job” Rob continued. “It’d keep us busy actually landed. His two workers had I tried hard not to look like a nervous
until November. That is, if you’re not still too sought greener pastures months ago, robot as I stepped outside onto the landing
good to put on a tool belt.” and even Brenda, who’d been his loyal and pulled the door shut behind me. Ben
I was never even close to the office manager for six years, had found a leaned against the chipped railing, wearing
carpenter Rob was, but I’d spent two years stable paycheck with another contractor. a member’s only jacket and that same mesh
and a few summers working alongside him Somehow Rob still managed to stay busy, trucker hat.
building custom kitchens for old-money though, cobbling together general repair “Gus, I saw your cars outside and
families in Eastover and Myers Park. If not jobs and handyman work as needed. wanted to let you let y’all know that I’ve
an artisan, I was at least reliable, and we The metal tapping was so soft that at got a landscaping crew coming next week
complemented each other well. For several first only Dane’s giant ears raised up from to cut back all this kudzu. It’ll probably
years, I turned down enthusiastic offers the floor and aimed in the general direction take them two full days to get it all cleaned
to partner up with him and start our own of the door. We stopped and looked at each up,” he said, eyeing the tangled jungle and
company. other, but the only noise was the exhaust fishing a cigarette out of his shirt pocket.
“So that one’s a done deal?” I asked. fan in the ceiling as it continued spinning “How’s everything going with you guys?”
“You definitely got the job, then?” its hypnotic rhythm. “It’s going great.” I said, finally
“I’ll find out for sure on Monday,” he The bang at the door returned, only exhaling, and leaning back against the
said, sounding a little irritated. “The guy is much louder this time, and Rob’s 240-pound door. “We hope to be up and running in a
on board, but his wife apparently wants to frame turned to stone. Dane came alive, week or so.”
get one more quote. I’m pretty sure they’ll and he had clawed through three layers “Uh huh,” he nodded, gazing off

somewhere from behind a blue cloud of strayed left and ripped through a line of “I’ve known Stella since freshman
smoke. maple trees. He shook his head in disgust. year, and she loves a good latte.”
“You and Rob seem like good guys,” “Gus, you’re still in the running for Ian never passed up the chance to
he said, turning back to me and going for that analyst spot,” he said as abruptly as a remind me that he’d known Stella since
another drag. “I think this T-shirt business is car crash, slamming his driver back in his college. He seemed to work it in somehow
gonna work out well for you fellas.” bag and slumping into the driver’s seat. He every time we were together.
“Thanks, Ben. I think so, too,” I said, grabbed his phone out of the cup holder The club’s beer vendor suddenly
shielding my eyes from the brilliant mid- and began scrolling through messages. appeared over the hill like a SWAT team
morning glare. “And thanks for letting us “You’re in the running, as long as Brent van, and thankfully, even from 100 yards
know about the kudzu.” doesn’t totally throw you under the bus, away, the blonde teenager behind the
Later that day, Dave Reichert, Sal that is.” wheel needed only two seconds to end our
Rossi and I looked on as yet another one On the rare occasions that Ian did conversation as abruptly as it began.
of Ian’s tee shots vanished into a cobalt have a bad shot, he always found a way “You sure you’re old enough to drive
blue afternoon sky. The Myers Park to deflect his anger on someone else in this thing?” Ian said, leaning one hand
Country Club greenskeepers had outdone the group. He’d quickly find a target and against her beer truck like the big bad
themselves, and the three of us took pounce in the same way that a lion goes for wolf. Seasoned country club beer girls
practice swings from behind an abnormally the weakest member of the pack. had quick, witty comebacks for all the
lush tee box on the sixth hole. “We’re just sort of in a holding pattern obnoxious, red-faced golfers they sold beer
“Jesus Ian, who do you think you are, right now,” he continued, uninterested in to. This one was fresh-faced and shy, and
John Daly?” I quipped, following through the darkening sky off to the west. she looked nervous as she handed us four
on a phantom drive, and pulling a few He tossed the phone back in the brown plastic bottles of Miller Lite and a
chuckles from Dave and Sal. console and looked over at Sal squaring bag of ice.
Ian McGrath could send a golf ball up to the tee box. No one had brought It ended up being Sal’s day on
into outer space, and he was the only sunscreen, and the back of Sal’s neck was the course, not Ian’s, and despite one
consistent par player among a group of bright red. of Ian’s more memorable and relentless
guys who threw a ticker-tape parade if “Sal, your neck looks like a fucking psychological warfare campaigns, Sal
anyone of us beat 80. He was already two lobster tail, dude. I thought Italians didn’t still had the lead by one stroke as we
under par, and with this latest drive, he’d get sunburned.” approached the green on the final hole.
have a chance to go down another stroke. Sal ignored him, and made crisp It was early evening, and long shadows
He scanned the fairway for a second, contact, floating his ball high over the had grown on the clubhouse. The night
looking for a bounce, and then turned middle of the fairway. watched patiently as yet another round of
around grinning like a madman. The group Ian had more questions as we golf came to a close.
of baby boomers playing ahead was still rumbled down the cart path toward the We stood in the parking lot, Ian was
chipping up onto the green, and all four of green. so pissed at losing to Sal, that he snubbed
them turned around and glared back at us “You’re busy right now anyway, our customary round of pints at Sir Edmond
for the third time that day. though, right?” he said. “Stella mentioned Haley’s.
“What can I say, Gus,” he said, smiling you were doing some consulting work or “Guys, I’m going home to blow my
and walking back to the cart with ever- something?” fucking brains out,” he said, only half-joking.
more swagger. “It’s my day.” “Yeah, I’m just helping a few friends “Whatever. Go home, crybaby,” Dave
Conversation on the front nine was out with their books until I get an offer said, almost as happy with Sal’s win than
dominated by talk of Ian’s unchallenged letter from someone,” I replied. Sal was himself. They laughed as Ian got
golf game, his brand-new set of Honma “And we are still going to L.A. , right? in his car and slammed the door. “Actually,
Beres irons, and the Reichert family, Right, Gus!?” he said as he reached over don’t go home, go straight to the driving
who were among the club’s original 350 and grabbed me in a one-armed headlock. range and work on your short game, you
charter members in 1921. Dave’s career “You’ll turn my world upside-down if you obnoxious fuck!” Sal shouted as Ian drove
in the finance business had continued a tell me we have to move the bachelor party away smiling, giving us the finger.
family tradition dating back to the English to Myrtle Beach now,” he joked, with too “Gus, you’re still up for a beer, right?”
industrial revolution. much sarcasm in his voice. “Yeah, I have time for one quick beer. I
I had hoped those topics would “Hey, man, don’t worry,’ he said, can’t stay long, though. I have dinner plans
hold up through the entire round, but the finally getting over his errant drive and with Stella tonight. She said she wants to
marshmallow clouds that had innocently releasing his hold on my neck. “Starbucks talk about a few things.” U
tumbled by all afternoon finally began to might still give you three days off if you put Reach Matt at matt@uptownclt.com
grow restless. Ian’s tee shot on Hole 12 in your request now.” For more info go to uptownclt.com

we could have called it
uptown downtown center city noda
plaza midwood south end dilworth
eastover myers park southpark
midtown elizabeth MAGAZINE
but you can say uptown in only one breath

covering in-town Charlotte since 2005
704.944.0551
m a g a z i n e

pictures: jim mcguire | jimmcguire.com
clothes: boris & natasha
hair: mandi english
makeup & styling: scott weaver
models: wilhelmina-evolution | evolutionmt.com
location: soul gastrolounge | soulgastrolounge.com

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creation

Dining and Nightlife Guide
AMERICAN Bentley’s on 27 – $$$ Zen Asian Fusion – $ Einstein Brothers – $
201 S. College St. Fl. 27 704.343.9201 1716 Kenilworth Ave. 704.358.9688 $ - 201 S. Tryon St. 704.332.4015
Alexander Michael’s – $ (Charlotte Plaza Building) Einstein Brothers – $
401 W. 9th St. 704.332.6789 BLT Steak – $$$ BA K E R Y 1501 South Blvd. 704.333.4370
BlackFinn – $$ 201 E. Trade St. 704.547.2244 Java Passage – $
210 E. Trade St. 704.971.4440 Bonterra Restaurant – $$$ Cloud 9 Confections – $ 101 W. Worthington 704.277.6558
Camilles – $ 1829 Cleveland Ave. 704.333.9463 201 S. College St. Suite 270 704.334.7554 Jump N Joe’s Java Joint – $
1518 E. 3rd St. 704.342.4606 Carpe Diem – $$$ Great Harvest Bread – $ 105 E. Morehead St. 704.372.3217
Cedar Street Tavern – $ 1535 Elizabeth Ave. 704.377.7976 901 S. Kings Dr. 704.333.0431 La Tea Da’s – $
120 N. Cedar St. 704.333.3448 Coastal Kitchen & Bar – $$$ Amelie’s Bakery – $ 1942 E. 7th St. 704.372.9599
Champions – $ 222 E. 3rd St. 704.331.4360 2424 N. Davidson St. 704.376-1781 Nova’s Bakery – $
100 W. Trade St. - Marriott Hotel 704.333.9000 Custom Shop – $$$ Nova’s Bakery – $ 1511 Central Ave. 704.333.5566
Comet Grill – $ 1601 Elizabeth Ave. 704.333.3396 1511 Central Ave. 704.333.5566 PJ’s Coffee & Lounge - $
2224 Park Rd. 704.371.4300 Fig Tree – $$$ Panera Bread – $ 210 E. Trade St. (Epicentre) 704.688.0366
Cosmos Cafe – $ 1601 E. Seventh St. 704.332.3322 601 Providence Rd. 704.374.0581 Port City Java – $
300 N. College St. 704.372.3553 Lulu – $$ 214 N. Tryon St. (Hearst) 704.335.3335
Dressler’s – $$$ 1911 Central Ave. 704.376.2242 BARB E Q U E SK Netcafe – $
The Metropolitan 704.909.6295 McNinch House – $$$ 1425 Elizabeth Ave. 704.334.1523
East Boulevard Grill – $ 511 N. Church St. 704.332.6159 Art’s Barbecue – $ Starbucks – $
1601 East Blvd. 704.332.2414 Mimosa Grill – $$ 900 E. Morehead St. 704.334.9424 545 Providence Rd. 704.372.1591
Ember Grille – $$$ 301 S. Tryon St. 704.343.0700 Jolina Tex Mex & BBQ – $ Starbucks – $
601 S. College St. WestinHotel 704.335.2064 Monticello – $$ 500 S. College St. 704.375.0994 101 S. Tryon St. 704.374.9519
Fenwick’s – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Mac’s Speed Shop – $ Tic Toc Coffee shop – $
511 Providence Rd. 704.333.2750 Pewter Rose Bistro – $$ 2511 South Blvd. 704.522.6227 512 N. Tryon St. 704.375.5750
Fox and Hound – $ 1820 South Blvd. 704.332.8149 Rib Palace – $
330 N. Tryon St. 704.333.4113 Ratcliffe on the Green – $$ 1300 Central Ave. 704.333.8841 DELI
French Quarter – $ 435 S. Tryon St. 704.358.9898
321 S. Church St. 704.377.7415 Zink – $$ BR E A K F A S T Adams 7th Street Market – $
John’s Country Kitchen – $ 201 N. Tryon St. 704.444.9001 401 Hawthorne Ln. 704.334.0001
1518 Central Ave. 704.333.9551 Art’s Barbecue – $ Art’s Barbecue – $
Lebowski’s Neighborhood Grill - $ ASIAN 900 E. Morehead St. 704.334.9424 900 E. Morehead St. 704.334.9424
1524 East Blvd. 704.370.1177 Coffee Cup – $ Blynk – $
Nix – $ 88 China Bistro – $ 914 S. Clarkson St. 704.375.8855 200 S. Tryon 704.522.3750
201 N. Tryon St. 704.347.2739 1620 E. 4th St. 704.335.0288 Einstein Brothers – $ Common Market – $
Pike’s Soda Shop – $ Basil Thai – $ 201 S. Tryon St. 704.332.4015 2007 Commonwealth Ave. 704.334-6209
1930 Camden Rd. 704.372.0097 210 N. Church St. 704.332.7212 Einstein Brothers – $ Dikadee’s Deli – $
Presto Bar and Grill – $ China King – $ 1501 South Blvd. 704.333.4370 1419 East Blvd. 704.333.3354
445 W. Trade St. 704.334.7088 128 Brevard Ct. 704.334-7770 IHOP – $ Dogwood Cafe – $
Providence Café – $ $ China Queen Buffet – $ 2715 E. Independence Blvd. 704.334.9502 138 Brevard Court 704.376.8353
829 Providence R d. 704.376.2008 127 N. Tryon St. Ste 3 704.377.1928 Monticello – $$ Fresco Cafe & Deli – $
Providence Road Sundries – $ China Saute – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 3642 Moultrie St. 704.376.5777
1522 Providence Rd. 704.366.4467 2214 Park Rd 704.333.1116 Owen’s Bagel & Deli – $ Grand Central Deli – $
Rock Bottom – $ Creation – $ 2041 South Blvd. 704.333.5385 101 N. Tryon St. 704.348.7032
401 N. Tryon St. 704.334.2739 1221-A The Plaza 704.372.2561 Tic Toc Coffeeshop – $ Great Harvest Bread Co. – $
Selwyn Pub – $ Cuisine Malaya – $ 512 N. Tryon St. 704.375.5750 901 S. Kings Dr. 704.333.0431
2801 Selwyn Ave. 704.333.3443 1411 Elizabeth Ave. 704.372.0766 Groucho’s Deli – $
Simmons Fourth Ward Restaurant – $ Dim Sum – $ BR I T I S H 201 N. Tryon St. 704.342.0030
516 N. Graham St. 704.334.6640 2920 Central Ave. 704.569.1128 Halfpenny’s – $
Something Classic Café – $ Eggroll King – $ Big Ben’s Pub – $ 30 Two First Union Ctr. 704.342.9697
715 Providence Rd. 704.347.3666 8907 Steelechase Dr. 704.372.6401 801 Providence R d. 704.334.6338 Jason’s Deli – $
South 21 – $ Emperor Chinese – $ 210 E. Trade (Epicentre) 704.688.1004
3101 E. Independence Blvd. 704.377.4509 337 S. Kings Dr. 704.333.2688 CAJUN & CREOLE Jersey Mike’s Subs – $
Stool Pigeons – $ Fortune Cookie – $ 128 S. Tryon St. 704.343.0006
214 N. Church St. 704.358.3788 208 East Independence Blvd. 704.377.1388 Boudreaux’s Louisiana Kitchen – $ Jersey Mikes Subs – $
The Gin Mill South End – $ Fujiyama – $ 501 E. 36th St. 704.331.9898 2001 E. 7th St. 704.375.1985
1411 S. Tryon St. 704.373.0782 320 S. Tryon St. 704.334.5158 Cajun Queen – $$ Jump N Joe’s Java Joint – $
The Graduate – $ Fuse Box – $ 1800 E 7th St. 704.377.9017 105 E. Morehead St. 704.372.3217
123 W. Trade St. 704.358.3024 227 W. Trade St. 704.376.8885 Laurel Market South – $
The Penguin – $ Ginbu 401 – $ C AR I BB E A N 1515 South Blvd. 704.334.2185
1921 Commonwealth Ave. 704.375.6959 401 Providence Rd. 704.372.2288 Leo’s Delicatessen – $
The Philosopher’s Stone – $ Great Wok – $ Anntony’s Caribbean Cafe – $ 1421 Elizabeth Ave. 704.375.2400
1958 E. Seventh St. 704.350.1331 718 W Trade St. Ste M 704.333.0080 2001 E. 7th St. 704.342.0749 Li’l Dino – $
The Pub – $ Hong Kong – $ Austin’s Caribbean Cuisine – $ 401 S. Tryon St. 704.342.0560
710 West Trade St. 704.333.9818 1713 Central Ave. 704.376.6818 345 S. Kings Dr. 704.331.8778 Matt’s Chicago Dog – $
Thomas Street Tavern – $ Indochine Asian Tapas Lounge - $ 425 S. Tryon St. 704.333.3650
1218 Thomas Ave. 704.376.1622 210 E. Trade St. 704.688.0078 CHINESE Owen’s Bagel & Deli – $
Tic Toc Coffeeshop – $ Koko – $ 2041 South Blvd. 704.333.5385
512 N. Tryon St. 704.375.5750 6609 Elfreda Rd. 704.338.6869 88 China Bistro – $ Philadelphia Deli – $
Union Grille – $ Monsoon Thai Cuisine – $ 1620 E. 4th St. 704.335.0288 1025 S. Kings Dr. 704.333.4489
222 E 3rd St. – Hilton Towers 2801 South Blvd. 704.523.6778 Vanloi Chinese Barbecue – $ Phil’s Tavern – $
704.331.4360 Orient Express – $ 3101 Central Ave. 704.566.8808 105 E. Fifth St. 704.347.0035
Vinnie’s Sardine – $ 3200 N Graham St. 704.332.6255 Wok Express – $ Rainbow Café – $
1714 South Blvd. 704-332-0006 Pho An Hoa – $ 601 S. Kings Dr. 704.375.1122 400 South Tryon 704.332.8918
Wild Wings - $ 4832 Central Ave. 704.537.2595 Reid’s – $
210 E. Trade St. 704.716.9464 Pho Hoa – $ COFFEE SHOPS 225 E. 7th St. 704.377.1312
Zack’s Hamburgers – $ 3000 Central Ave. 704.536.7110 Ri-Ra Irish Pub – $
4009 South Blvd. 704.525.1720 SOHO Bistro – $ Caribou Coffee – $ 208 N. Tryon St 704.333.5554
214 N Tryon St. 704.333.5189 100 N. Tryon St. 704.372.5507 Salvador Deli – $
AMERICAN MODERN Thai Taste – $ Dilworth Coffee – $ N. Davidson St. 704.334.2344
324 East Blvd. 704.332.0001 1235 East Blvd # B, 704.358.8003 Sammy’s Deli – $
131 Main – $$ Taipei Express – $ 330 S Tryon St, 704.334.4575 1113 Pecan Ave. 704.376.1956
1315 East Blvd. 704.343.0131 731 Providence Rd. 704.334.2288 Dilworth Playhouse Cafe – $
300 East – $$ Tin Tin Box & Noodles – $ 1427 South Blvd. 704.632.0336
300 East Blvd. 704.332.6507 101 N. Tryon St. 704.377.3223

Sandwich Club – $ Open Kitchen – $ Sullivan’s – $$$ Quiznos Sub – $
525 N. Tryon St. 704.334.0133 1318 W. Morehead St. 704.375.7449 1928 South Blvd. 704.335.8228 127 N. Tryon St. 704.374.9921
Sandwich Club – $ Pasta & Provisions – $ The Corner Pub – $ Quizno’s – $
435 S. Tryon St. 704.344.1975 1528 Providence Rd. 704.364.2622 335 N. Graham St. 704.376.2720 320 S. Tryon St. – Latta Arcade 704.372.8922
Substation II - $ Portofino’s Italian – $$ Roly Poly Sandwiches – $
1601 South Blvd 704-332-3100 3124 Eastway Dr. 704.568.7933 PIZZA 317 S. Church St. 704.332.6375
1941 E. 7th St. 704-358-8100 Primo Ristorante – $$ Sbarro – $
116 Middleton Dr. 704.334.3346 Brixx – $ 101 S. Tryon St. 704.332.5005
DESSERT Cafe Siena – $$ 225 East 6th St. 704.347.2749 Simply Subs – $
230 N. College St. 704.602.2750 Donato’s Pizza - $ 212 S. Tryon St. 704.333.0503
Crave the Dessert Bar – $ Salute Ristorante – $$ 718-A West Trade St 704.714.4743 Smoothie King – $
501 W. 5th St. 704.277.9993 613 Providence Rd 704.342.9767 Domino’s Pizza – $ Epicentre - 210 Trade St. 704.979.6911
Dairy Queen – $ Terra – $$ 343 S. Kings Dr. 704.331.9847 Smoothie King – $
1431 Central Ave. 704.377.4294 545-B Providence Rd. 704.332.1886 Fuel Pizza – $ One Wachovia Center 704.374.0200
Dolce Ristorante – $$ Villa Francesca 214 N. Tryon St. 704.350.1680 Spoons – $
1710 Kenilworth Ave. 704.332.7525 321 Caldwell St. 704.333.7447 Fuel Pizza – $ 415 Hawthorne Ln. 704.376.0874
Luce Ristorante – $$ Volare – $$ 1501 Central Ave. 704.376.3835 Woody’s Chicago Style – $
214 N. Tryon St. – Hearst Plaza 704.344.9222 1523 Elizabeth Ave. 704.370.0208 Hawthorne’s NY 320 S. Tryon St. - Latta Arcade 704.334.0010
Monticello – $$ Zio Authentic Italian – $$ 1701 E. 7th St. 704.358.9339 Zack’s Hamburgers – $
235 N. Tryon St.– Dunhill Hotel 704.342.1193 116 Middleton Dr. 704.344.0100 Latta Pizza – $ 4009 South Blvd. 704.525.1720
320 S. Tryon St. 704.333.4015
ECLECTIC L AT I N Papa John’s Pizza – $ S E A F O O D
1620 E. 4th St. 704.375.7272
The Melting Pot – $$$ Cuban Pete’s – $ Picasso’s – $ Aquavina – $$$
901 S. Kings Dr. Stuite 140-B 704.334.4400 1308 The Plaza 704.910.5233 214 N. Church St. 704.331.0133 435 S. Tryon St. 704.377.9911
Therapy Cafe – $ Pie Town – $$ Cabo Fish Taco – $
401 N. Tryon St. 704.333.1353 M E AT & T HR E E 710 W. Trade St. 704.379.7555 3201 N. Davidson St. 704.332.8868
The Fig Tree – $$ Pizza Hut – $ Capital Grille – $$$
1601 E. 7th St. 704.332.3322 Dish – $ 901 S. Kings Dr. 704.377.7006 201 N. Tryon St. 704.348.1400
1220 Thomas Ave. 704.344.0343 Rudino’s Pizza & Grinders – $ Fig Tree –$$$
FRENCH Mert’s Heart & Soul – $ 2000 South Blvd. - Atherton Mill 704.333.3124 1601 E. Seventh St. 704.332.3322
214 N. College St. 704.342.4222 UNO Chicago Grill – $ LaVecchia’s – $$$
Terra – $$ Blue – $$$ 401 S. Tryon St. 704.373.0085 225 E. 6th St. 704.370.6776
545-B Providence Rd. 704.332.1886 214 N. Tryon St. 704.927.2583 Villa Francesca McCormick & Schmick’s – $$$
Intermezzo Pizzeria & Café – $ 321 Caldwell St. 704.333.7447 200 South Tryon St. 704.377.0201
GR E E K 1427 E. 10th Street 704.347.2626 Zio Authentic Italian – $ Outback Steakhouse – $$
116 Middleton Dr. 704.344.0100 1412 East Blvd. 704.333.0505
Greek Isles – $$ MEXICAN
200 E. Bland St. 704.444.9000 QUICK BITES SOUTHERN & SOUL
Little Village Grill – $ Cabo Fish Taco – $
710-G W. Trade St. 704.347.2184 3201 N. Davidson St. 704.332.8868 Bojangles’ – $ Lupie’s Cafe – $
Showmars – $ Johnny Burrito – $ 310 E Trade St. 704.335.1804 2718 Monroe Rd. 704.374.1232
214 N. Tryon St. 704.333.5833 301 S. Tryon St. 704.371.4448 Boston Market – $ Mert’s Heart and Soul – $
La Paz – $$ 829 Providence Rd. 704.344.0016 214 N. College St 704.342.4222
INDIAN 1910 South Blvd. 704.372.4168 Burger King – $ Price’s Chicken Coop – $
Phat Burrito – $ 310 E. Trade St. 704.334.3312 1614 Camden Rd. 704.333.9866
Copper – $$ 1537 Camden Rd. 704.332.7428 Chick-fil-A – $ Savannah Red – $$
311 East Blvd. 704.333.0063 Salsarita’s – $ 101 S. Tryon St. 704.344.0222 100 W. Trade St. 704.333.9000
Maharani – $ 101 S. Tryon St. 704.342.0950 Chicks Restaurant – $ Marriott City Center
901 S. Kings Dr. 704.370.2824 320 S. Tryon St. – Latta Arcade 704.358.8212
MIDDLE EASTERN Church’s – $ S P A N I S H
I TA L I A N 1735 W. Trade St. 704.332.2438
Kabob Grill – $ Dairy Queen – $ Sole Spanish Grille – $$$
Carrabba’s Italian Grill – $$ 1235-B East Blvd. 704.371.8984 1431 Central Ave. 704.377.4294 1608 East blvd.. 704.343.9890
1520 South Blvd. 704.377.2458 Metropolitan – $ Domino’s Pizza – $
Coco Osteria – $$ 138 Brevard Ct. 704.333.5175 343 S. Kings Dr. 704.331.9847 S T E A K H O U S E
214 N. Tryon St.–Hearst Plaza 704.344.8878 Fuel Pizza – $
Dolce Ristorante – $$ OUTDOOR DINING 214 N. Tryon St. 704.350.1680 Beef & Bottle – $$$
1710 Kenilworth Ave. 704.332.7525 Fuel Pizza – $ 4538 South Blvd. 704.523.9977
Fig Tree – $$$ Big Ben’s Pub – $$ 1501 Central Ave. 704.376.3835 Capital Grille – $$$
1601 E. 7th St. 704.332.3322 801 Providence Rd. 704.334.6338 Green’s Lunch – $ 201 N. Tryon St. 704.348.1400
Hawthorne’s NY Pizza – $ Cans Bar – $ 309 W. 4th St. 704.332.1786 Chima – $$$
1701 E. 7th St. 704.358.9339 500 W. 5th St. 704.940.0200 Mr. K’s – $ 139 S. Tryon St. 980.225.5000
Intermezzo Pizzeria & Café – $ East Boulevard Grill – $ 2107 South Blvd. 704.375.4318 Flemings - $$$
1427 E. 10th St. 704.347.2626 1601 East Blvd. 704.332.2414 Papa John’s Pizza – $ 210 E. Trade St. 704.333.4266
Luce Ristorante & Bar – $$$ Ember Grille – $$$ 1620 E. 4th St 704.375.7272 LaVecchia’s – $$$
214 N. Tryon St. – Hearst Plaza 704.344.9222 601 S. College St. - Westin Hotel 704.335.2064 Pasta & Provisions – $ 225 E. 6th St. 704.370.6776
Mama Ricotta’s – $$ Ri-Ra Irish Pub – $ 1528 Providence Rd. 704.364.2622 Longhorn Steakhouse – $$
601 S. Kings Dr. 704.343.0148 208 N. Tryon St 704.333.5554 Pita Pit – $ 700 E. Morehead St. 704.332.2300
214 N. Tryon St. 704.333.5856

PISCES
Morton’s – $$$ Dilworth Billiards
227 W.Trade St.- Carillon bldg. 704.333.2602 300 E. Tremont Ave. 704.333.3021
Outback Steakhouse – $$ Dixie’s Tavern
SUSHI
1412 East Blvd. 704.333.2602 301 E. 7th St. 704.374.1700
Ruth’s Chris – $$$ DoubleDoor Inn
222 S. Tryon St. 704.338.9444 218 E. Independence Blvd. 704.376.1446
Sullivan’s – $$$ Ed’s Tavern
1928 South Blvd. 704.335.8228 2200 Park Rd. 704.335.0033
Evening Muse
S U S H I 3227 N. Davidson St. 704.376.3737
Fox and Hound – $
Enso – $$ 330 N. Tryon St. 704.333.4113
210 E. Trade St. 704.716.3676 Hartigans Pub – $
Fujo Uptown Bistro – $$
301 S. College St 704.954.0087
601 S. Ceder St.
Hawthorne’s NY Pizza – $
704.347.1841 All Sushi Rolls
KO Sushi – $$ 1701 E. 7th St. 704.358.9339 Under $10
230 S. Tryon St. 704.372.7757 Howl at the Moon – $
Nikko – $$ 210 E. Trade St. 704.936.4695 Drink Specials
1300-F South Blvd. 704.370.0100 Jillian’s SouthEnd – $
Pisces – $$ 300 E. Bland Street 704.376.4386
Nightly
1100 E. Metropolitan Ave. 704.334.0009 Loft 1523 – $$
Room 112 – $$ 1523 Elizabeth Ave. 704.333.5898 Serving until 2am
112 S. Tryon St. 704.335.7112 Madison’s – $$ (Thurs-Saturday)
Ru-San’s Sushi – $$ 115 Fifth St. 704.299.0580
2440 Park Rd. 704.374.0008 Morehead Tavern – $
12-10pm
300 East Morehead St. 704.334.2655 (Sunday)
T A P A S Mortimers -$
210 E. Trade St. 704.334.2655 ½ Price Bottles of Wine
Arpa Tapas – $$$ 704.372.7792 Phil’s Tavern – $
121 W. Trade St. 105 E. Fifth St. 704.347.0035 Every Monday
Cosmos Cafe – $$ 704.372.3553 Picasso’s – $
300 N. College St. 214 N. Church St. 704.331.0133 1100 E Metropolitan Ave.
Pravda – $$ Suite 120
V E G E T A R I A N 300 N. College St. 704.375.8765
Charlotte NC 28204 704-334-0009
Presto Bar and Grill – $
Blynk – $ 445 W. Trade St. 704.334.7088 Free Parking www.piscessushi.com
200 S. Tryon 704.522.3750 Ri-Ra Irish Pub – $
Dish – $ 208 N. Tryon St 704.333.5554
1220 Thomas Ave. 704.344.0343 Selwyn Pub – $
Something Classic Café – $ 2801 Selwyn Ave. 704.333.3443
715 Providence Rd. 704.347.3666 Stool Pigeons – $
214 N. Church St. 704.358.3788
V I E T N A M E S E Suite – $
210 E. Trade St. 704.999.7934
Pho An Hoa – $ The Attic – $
4832 Central Ave. 704.537.2595 200 N. Tryon St. 704.358.4244
The Corner Pub – $
B A R S 335 N. Graham St. 704.376.2720
The Forum – $$
Amos SouthEnd – $ 300 N. College St. 704.375.8765
1423 S. Tryon St. 704.377.6874 The Gin Mill – $
Apostrophe Lounge – $$ 1411 S. Tryon St. 704.373.0782
1400 S. Tryon St. 704.371.7079 The Penguin – $
BAR Charlotte – $ 1921 Commonwealth Ave. 704.375.6959
300 N. College St. 704.342.2557 The Pub – $
Big Ben’s Pub – $$ 710 West Trade St. 704.333.9818
801 Providence Rd. 704.334.6338 Thomas Street Tavern – $
Buckhead Saloon – $ 1218 Thomas St. 704.376.1622
201 E. 5th St. 704.370.0687 Tilt – $$
Cans Bar – $ 127 W. Trade St. 704.347.4870
500 W. 5th St. 704.940.0200 Town Tavern – $
Cedar Street Tavern – $ 200 N. Tryon
120 N. Cedar St. 704.333.3448 Tremont Music Hall – $
Connolly’s on 5th – $ 400 W Tremont Ave. 704.343.9494
115 E. 5th St. 704.358.9070 Tutto Mondo – $
Cosmos – $$ 1820 South Blvd. 704.332.8149
300 N. College St. 704.375.8765 Tyber Creek Pub – $
Coyote Ugly – $ 1933 South Blvd. 704.343.2727
521 N. College St. 704.347.6869 Vinnie’s Sardine – $
Crave the Dessert Bar – $ 1714 South Blvd. 704.332.0006
501 W. 5th St. 704.277.9993 Whiskey River – $
Dilworth Bar & Grille 210 E. Trade St. 704.749.1097
911 E. Morehead St. 704.377.3808 Wild Wings - $
210 E. Trade St. 704.716.9464
September 10.indd 67 8/31/2010 9:35:37 AM


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uptown m a g a z i n e

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