Experience Authentic Italian in Ballantyne with Zinicola

Pasta trio

Background: 
Richard Cranmer and his wife Najiya opened Zinicola in Ballantyne in 2017. The name Zinicola is taken from Chef Cranmer's mother's maiden name, and family heritage is central to the restaurant's mission. Growing up, Cranmer would take summer trips to visit his Nonna in Italy, and she continues to inspire his cuisine today. We were invited out in earlier in August to sample their menu and hear more about their commitment to chef-driven and authentic Italian cuisine. 

Eat This: 
All of Zinicola's food is made fresh and in-house, including their pasta and pizzas. We particularly loved the Parmesan basket that the risotto was served in, and the creativity that went into the heirloom tomato salad. 

Beef Carpaccio

tomato jam, parmigiana gel, arugula

Heirloom Tomato Salad

tomato cannellini, black tomato sauce, basil

The cannellini was made with a tomato gel instead of pasta--so cool!

Roasted OCTOPUS

black risotto, saffron emulsion

Perfectly cooked.

FETTUCCINE

swordfish, mint, garlic, tomato, white wine

Risotto

parmigiana basket, Italian sausage, mushrooms

Rice in a Parmesean basket? Sign us up.

Ravioli

beef mushroom ricotta, wrapped in duck prosciutto, sage butter sauce

Hands down, our favorite pasta of the night.

Eggplant Wrapped Grouper

cannellini bean sauce, clams

Lamb Loin

eggplant puree, rosemary potato cake, zucchini, mint gel

The lamb was tender and flavorful, and the potato cake cured any lingering carb needs that remained after all that pasta!

Dessert: 
Do not sleep on Zinicola's dessert. This baby was my favorite dish of the evening. 

Pistachio Nutella Mascarpone

Bonus: this was gluten-free!

Drink: 
The wine menu and creative cocktail selection are finely curated. As your server for pairing suggestions. 

Watermelon Martini

Drink.

Basil Martini

Drank.

Strawberry Martini

Drunk.

Atmosphere: 
Zinicola is upscale, and the white tablecloths and candles will elevate your night out into a special occasion. There were plenty of couples on dates when we dined, but there were also a lot of families. The patio is busy on cooler nights, and this is where to sit for a more casual vibe. The bar is open to both the inside of the restaurant and the outside patio, so you have easy access to the fabulous cocktails pictured above. 

Hospitality: 
The Cranmers are such a fun couple, and they provide fine dining in an atmosphere that makes you feel right at home. We were well-fed and provided with everything we needed on this visit, and we can't wait to go back on our own soon. 

Frankie's Notes: 
Even a pug would drive to Ballantyne for food this good; They served us so many drinks that we needed a DD at the end of the night; All carbs should come in a cheese basket; Jason claims to not like cheesecake or cream cheese, but when it comes to dessert, he abandons all previously professed reservations; Chef Cranmer and his wife are pod listeners who say they bicker as much as we do--should we have a kvetch off?!

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

 

Fin & Fino

Background:  
Fin & Fino opened in April 2018 in Uptown Charlotte in the same building as the Mint Museum, in the space formerly occupied by E2. We checked it out in early May with Rachel, an old Page friend of Jason's and her husband David (yes, Jason was a page, and he did meet Mark Foley, but he was never the recipient of, uh, inappropriate text messages). Rachel and David even brought their sweet baby,  Aaron. He was a darling angel, and he enjoyed some fruit and vegetable purrees. I found out that I am not ready to be a mom, though, as I do not own a label maker. Babies require lots of labels, it turns out. 

Crisp interior 

Baby Aaron + co. and Scallionpancake were thoroughly impressed with the food, service, and atmosphere at Fin & Fino. Read on to see what we ordered!

Eat This: 

Sherry & Olives

an amuse-bouche for every table

Scallops & Latke

orange conserva, creme fraiche, caviar, radish, onion

Arctic Char Ceviche

cukes, radish, cilantro, popped sorghum

Lobster & Truffles

celery root brandade, basil shells, shaved truffle

Blistered Tomatoes

mint gnocchi, spinach, mozzarella, lemon

Grilled Tuna

ramp chimichurri, radish, jalapeno-strawberry relish

Cauliflower

gratin with gruyere

Fried Oysters

giardiniera, house tartar

 Dessert: 

Olive Oil cake

Chocolate Tart

 Drink: 

The drink selection is on point. The bar is covered by a beautiful oyster shell chandelier, and the bartenders have their own Instagram account, BK & The Clams. You definitely want to follow them. One of the beverage selections is a mystery drink where they don't tell you the ingredients, and I (clam) dig that. 

Cheers!

Mocktail

in a fun tiki guy

Adventures in Paradise

plantation rum, amaro, coconut

 Atmosphere: 

Loved it all. Fin & Fino is clean, white, spacious, and upscale enough to feel appropriate for a special occasion. However, I wouldn’t feel underdressed coming for drinks after work or a casual family dinner. It checks all the boxes. 

Check out that oyster chandelier!

Where the magic happens

BK & The Clams Hospitality: 
Our server was the cutest human of all time. She was very attentive, explained everything on the menu well, and she was a new mom, so she loved bonding with baby Aaron. 

Frankie's Notes: 
Baby Aaron gave his purees a 5/5; Real men drink out of pineapples; Jason and I are also not ready to be parents because we are selfish people who like sleeping until 9am on the weekends; Okay, fine, we sleep until 10am; Frankie built that oyster chandelier with his bare pug hands, I'll have you know; We are starting a mixology Instagram account called "Frankie & The Jellyfish;" Ollie is not allowed behind a bar, as he is not yet 21. 

Rating: 4 out of 5

 

Crepe Cellar

Burrata at 100%

Background: 
Husband and wife co-owners Jamie Brown & Jeff Tonidandel opened Crepe Cellar in 2009 after quitting their jobs and traveling around the world for about a year. I know what you're thinking: these sound like the coolest people ever--and that couldn't be more factual. Brown & Tonidandel have transformed NoDa with Crepe Cellar, Growler's Pourhouse, Haberdish, and Reigning Donuts. They are the queen and king of NoDa (as proclaimed by Scallionpancake), and all of their restaurants provide consistently good food and service. 

After meeting Brown recently at an event for Charleston Wine & Food Festival, she invited us out to try some new menu items at Crepe Cellar. We hadn't visited Crepe Cellar in nearly three years, so we were excited to get back in and see what was new. We dined at Crepe Cellar on April 18th to celebrate the end of a grueling tax season for Jason, so this was a long overdue date night for us, and we loved every second. Read on to see what we tried! 

Eat This: 

Burrata

housemade burrata with olive oil, smoked salt, brûléed lemon, lemon zest & grilled bread (add proscuitto)

Scallops Pastis

ricard pastis beurre blanc, fennel pollen

Duck Fregola

cured confit duck leg, tomato-parmesan fregola sarda, sunny side egg, beet-stained pickled turnips

Pasta Carbonara

fresh pasta, egg yolk, pancetta, grilled asparagus, parmesan, black pepper

On a previous visit, we tried their a savory crepe, mussels, and their pesto brie fries, all of which we thoroughly enjoyed. 

HAM & GRUYÈRE

béchamel & maple dijon glaze

P.E.I. MUSSELS

bacon, caramelized onions, shallots, apples, cider cream

The pesto brie fries are perhaps the Crepe Cellar's most famous dish, and we have enjoyed them on our past visits. These are a must order if you are a first-timer! 

Pesto Brie Fries

hand-cut, twice-fried with pine nut basil pesto, melted brie, tomatoes

Dessert: 
We were blown away by the creativity of the dessert options--a house-made miso chocolate ice cream and a poblano porcini ice cream?! Toto, we're not in Charlotte anymore! We got the poblano porcini ice cream, and not only was the flavor perfect--earthy, slightly spicy, sweet yet savory--the texture was on point. It was smooth and creamy, and not at all icy like some homemade ice creams. 

Our server also generously sent out a strawberry cheesecake parfait, but we weren't wowed by that one in the same way. However, one thing I really appreciated about it was that it was not at all overly sweet like you would expect in a dessert of this style. 

Poblano Porcini Ice Cream

Strawberry Cheesecake Parfait

They are obviously known for their dessert crepes, but we didn't have room for one on this visit. However, in the past we have enjoyed several, particularly the classic Crepe Suzette and the Nutella and bananas. 

Crepe Suzette

Grand Marnier butter sauce & vanilla bean ice cream

Drink: 
Crepe Cellar has an awesome drink menu, as Colleen Hughes is in charge of the cocktail menu both here and at Haberdish. I enjoyed a perfectly dry glass of sparkling wine on our most recent trip, but I had some regret I didn't go for a cocktail! 

A picture of the bar in the absence of a picture of my bubbly

Atmosphere: 
Crepe Cellar is such a chill date night spot--it's classy and romantically lit without being fancy. We felt perfectly comfortable in jeans on a Wednesday night, but the mood lighting and cozy alcoves of the tables and booths made us feel like we were enjoying a special and intimate dining experience. 

A certain slant of light

French Pancake Hospitality: 
On all of our visits, we have received top notch service at Crepe Cellar. This is the type of restaurant where you want to linger over a glass of wine, and the servers are incredibly patient and allow you to enjoy your evening without feeling rushed. 

Frankie's Notes: 
There is no people watching like NoDa people watching; Why aren't more Charlotte restaurants incorporating mushrooms into their desserts?; Ms. Hughes is one of Charlotte's greatest treasures; Do you think that Jamie & Jeff will adopt us?; Tax season Jason only eats Chipotle, so this was a real treat for him; Tax season Jason looks at you like this from January-April 15th. 

Tax season Jason sees you, and he says no, you can't deduct that.

Disclaimer: [Some of these] meal[s] were provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.

 

Dot Dot Dot

Background: 
Dot Dot Dot opened in July 2017 in the Backlot of Park Road Shopping Center under Stefan Huebner and Conrad Hunter, who were already players in the Charlotte bar and restaurant community prior to this much anticipated opening (Huebner was a mixologist at Heist and Hunter also owns Foxcroft Wine Co.). Although technically a private club due to state regulations regarding maintaining a certain ratio of food to beverage sales, Dot Dot Dot boasts an insanely delicious food menu. However, the club aspect means you need to pay a $10 membership fee (per year), though each member may bring up to three guests at a time. Signing up online is highly encouraged in order to cut down on wait times at the door. 

This spot has such heavy speakeasy vibes that I had a hard time finding it when I visited on a warm spring night with Allie from EatDrinkCLT to sample some new menu items. Prohibition style: on point.  

Eat This: 
Chef David Quintana has a culinary pedigree from Johnson & Wales and worked at Wylie's Dufresne's wd~50 in NYC and Four Moons in South Carolina. He joined Dot Dot Dot just after they opened, and he has built the menu into one that reflects his focus on fresh ingredients and artistic plating. 

Crab Cake

scallop mousseline, lump crab, mache, blood orange, nasturtium crumble 

Sea Scallop

morel mushroom, asparagus, fava bean, artichoke, Iberico lardo de bellota, vanilla olive oil

Burrata

strawberry, roasted beet, arugula, black pepper, pedro ximenez sherry vinegar, black garlic molassses, crustini

Garganelli with veal meatballs

pecorino, peas, light cream, pea tendrils, mint

Pate en croute

moulard duck, pork, smoked duck ham, pistachio, savory pastry dough, pickled vegetables, dijon mustard, cumberland sauce

American wagyu flat iron

truffle veal glace, pickled mustard seed, cripsy trumpet mushrooms, creamed spinach

Cold-smoked fried chicken

celeriac puree, house-made sorghum hot sauce, petite braising greens

Dessert: 
It appears that Dot Dot Dot does not have any dessert offerings. Gasp! You could always go to Va da Vie gelato in the front of Park Road Shopping Center, or even swing by Amelie's in the Backlot for a pastry or two. 

Va da vie gelato

We love this place, but prepare yourself to spend 10 minutes hearing about the integrity of the gelato 

Amelie's

is bae

Drink: 
As you can imagine from a speakeasy style bar, the drink game is on point. Like the food menu, the drink selection changes seasonally. Huebner really knocks it out of the park, and I was especially digging on the creative names of the cocktails, like the "Lily Wants a Pony" and the "Boulevardier of Broken Dreams."

French-75

Sutler's gin, lemon juice, simple syrup, champagne, served up

Local gin

Used in the above cocktail--local & made in small batches. And check out that bottle!

The Queen City Swizzle

Dragon Moonshine rum, green chartreuse, mint, sugar, angostura bitters, served over crushed ice

Mint Julep

Maker's Mark bourbon, simple syrup, mint, served over crushed ice

The Anchorage

Aviation gin, yellow chartreuse, lemon juice, simple syrup

Lover, Dreamer, & me

Plantation 5-year rum, orange curacao, raspberry syrup, lemon juice, served over ice 

Pepper le Pew

Lunazul Primero tequila, black peppercorn-honey syrup, lime juice, cardamaro, egg white, served up

Atmosphere: 
Dot Dot Dot is housed in a former storage room, and the feel is cozy and old school class. I was geeking out over the bookshelves and the art deco divider between the bar and dining area. Dot Dot Dot is not huge, and I can imagine that it gets incredibly packed on weekends (we visited on a Tuesday night, so the crowds were light).

So Myers Park rn

That divider tho

Speakeasy Hospitality: 
Since I was joining Allie for a media preview, it is hard to give an unbiased review of the service. We were treated like queens on this particular visit, however. I can't wait to go back incognito with Jason. 

Frankie's Notes: 
When the speakeasy vibe is so authentic that it takes you ten minutes and asking for directions to find it = good thing it's not actually prohibition days; Not sure why they aren't using bathtub gin for that 1920s real feel; What about getting raided by the cops to add an extra level of excitement?; Park Road Backlot is a nation unto itself; Going out with EatDrinkCLT is dining with Charlotte food royalty, and I was honored; We love Va da Vie’s gelato and all, but we have to block off half a day to in order to hear about the authentic Italian spoons.

Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.