Sea Level: Making Lobster Rolls Cool in the Queen City

Background: 
Sea Level was opened by Paul Manley in February 2016, and is the destination for Seafood Uptown ($1 oysters, anyone?). We have been to (and enjoyed) Sea Level several times on our own, and we were invited out a couple of times in the past two months to check everything out again, and we sampled their summer menu on our most recent visit. Check out everything we ordered below!

Eat This: 

Sea Level Oysters

From Sea Level, NC

Did you know there is an actual Sea Level, North Carolina? It's true, and that's where these oysters are from! Manley routinely takes his staff there so they can see the oysters being caught! All of the oysters and seafood served are sourced from North Carolina, and are all sustainable. 

Barrel Ceviche

citrus marinade, fresh strawberry apple salsa, house made chips

Tempura Shrimp

spicy aioli

Fried Springer Mountain Chicken Sandwich

greens, chorizo gravy, ranch

Jason's favorite. This sandwich was a winner: perfectly crispy and well seasoned. Special cameo by Chrissie Beth's hand!

Sea Level Salad

fried oysters, romaine, cabbage, radish, corn, pickled shallots, white balsamic vinaigrette, horseradish aioli

Maine Style Lobster Roll

lobster lightly coated in mayo, greens

 This roll is heavy on the lobster and light on mayo. Perfect. The Parmesan tater tots that came with it were just okay--nothing offensive, but not very flavorful. 

Connecticut Style Lobster Roll

lobster lightly coated in butter, greens  

The Connecticut style roll just debuted on Sea Level's summer menu, and this was the hand's down crowd favorite at the media event. I prefer this one to the Maine style, but it's a close race. Definitely go for the fries over the tater tots. 

Fried Chicken Bao Bun

with honey BBQ & slaw

Dessert: 
Sea Level regularly rotates their dessert menu, and they are currently working on adding some fun and creative options to their sweet menu items. On our last visit, we tried the chocolate spoon cake, which was simply divine. 

Chocolate fudge Spoon Cake

with whipped icing

Drink: 
Sea Level has a full bar and some fun cocktail offerings, and they recently started venturing into the world of mocktails. The Nada Colada mocktail below is a revelation. Here a fun story on this episode of the pod regarding this particularly drink. 

Summer G & T

Sutler's gin, house-made tonic, apricot, basil, lime

Nada Colada

pineapple, coconut, almond, lime

Atmosphere: 
Sea Level has a fantastic dining room and outdoor patio. It is formal enough for business folks to take clients ("professionals," as we termed them on the pod), but you don't feel as though you need to get dressed up, which we love. Everyone in the restaurant seemed to be having a great time, and there were good vibes all around. 

Also! Charlotte needs to prepare for more fresh seafood, because Manley's next venture, The Waterman, is opening in South End in early fall. Diners should anticipate a slightly more casual vibe and a rooftop patio. Heck yeah. 

Under the Sea Hospitality: 
We have always received top notch service, even when we dined incognito.  

Frankie's Notes: 
Here we go, here we go, now let me see your lobster roll; Chrissie Beth & I scared everyone when we walked outside with all of our food when we visited on our friend date; It's all about the lighting, people; Ollie is originally from Sea Level, NC, where we plucked him out of the sea like a beautiful mermaid; Jason wishes that The Waterman were called The Merman; When I posted the Nada Colada on Instagram, I got asked if I was pregnant; I am not pregnant.  

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.

 

Fleming's Prime Steakhouse

Are you drooling yet?

Background: 
Fleming's Prime Steakhouse & Wine Bar was opened in 1998 by Paul Fleming and Bill Allen in Newport Beach, California. Now, Fleming's boasts 69 locations and is owned by the restaurant group that owns Outback Steakhouse and Carrabba's Italian Grill. Last Friday night, Fleming's invited us out to try their delicious offerings for the first time, and we were more than impressed with every moment of our experience, from the hostess stand to dessert! Everyone was so welcoming, and the food was fabulous. 

Eat This: 
Although Fleming's makes a mean steak, their menu offerings are broad. What sets Fleming's apart from other chain restaurants is their inclusion of a Chef's Table menu. Each location's head chef gets to curate a menu that changes monthly and is unique to the chef and location. Charlotte is lucky enough to have Chef Rigoberto Castillo creating some standout menu options in addition to the items available at all locations. 

Also, if you have never tried Fleming's, this weekend is the time! Fleming's is only open for brunch/lunch four days a year: Thanksgiving, Easter, Mother's Day, and Father's Day. And Father's Day has to be the best option of all--who has a father who doesn't appreciate a good steak? If you are saying no, we need names, people. Beginning on Friday the 15th and throughout Father's Day weekend, Fleming's is offering a three-course menu featuring a 35 ounce Prime Tomahawk steak and a very special bourbon tasting including Basil Hayden’s, Buffalo Trace and Knob Creek. If you are looking for brunch, Fleming's will open at 10am and offer Eggs Benedict and other morning favorites!

Oysters on the Half Shell

red wine mignonette, cocktail sauce

The oysters were part of Chef Rigo's menu, and this is the first time Fleming's has offered oysters! 

SWEET CHILE CALAMARI 

Jason's perennial favorite--we ate all of this!

MAPLE GLAZED SLAB-CUT BACON

I mean...can you go wrong with a bacon slab? 

PRIME DRY-AGED RIBEYE

Our waiter, Gene, said this was his absolute favorite steak on the menu, and he didn't leave us astray. The meat melted in our mouths!

Stuffed Pork Chop

This was an item from Chef Rigo's upcoming menu (yet to be published!), and we got a sneak peek! This was so tender and flavorful.

Fleming's POtatoes

The best scalloped potatoes of life.

SAUTÉED MUSHROOMS

These were so buttery and perfect. 

CRISPY BRUSSELS SPROUTS & BACON

I love having crispy brussels with a steak, and these hit the spot!

Dessert: 
How could we fit in more food after all of that for two people? I dunno, man. But somehow, some way, we made it work. 

Walnut Turtle Pie

a la mode

So good. 

Drink: 
Fleming's is known for having an epic wine menu, and while they have recently paired down their options (from 100!) to provide a more streamlined list, they still offer the best of the best when it comes to wine and cocktails. I enjoyed a couple of glasses of the Mas Fi Cava Brut sparkling wine--one of my favorites! 

Atmosphere: 
The vibe at Fleming's is classic American steakhouse. The hardwood details and carpet merge upscale and comfortable perfectly. There were many people here for special occasions, but no one felt the need to whisper--everyone was enjoying themselves.

Carnivorous Hospitality: 
Our server Gene has worked at Fleming's for over ten years! He was a consummate professional, and we felt so well taken care of all night. The Operating Partner, Clinton Geiger, was very hospitable and came around and checked on all of the tables and ensured every aspect of the dining experience was up to snuff. We felt very fancy dining at Fleming's, and it's a place I would love to take our parents or Jason's grandma for a special occasion. There is something for everyone to enjoy on the menu, and the food and service combine to provide an experience that is delightfully out of the ordinary. 

Frankie's Notes: 
Jason had a total Chima experience at Fleming's (ie, he ate way too much meat and needed to lie down immediately); Our eyes were definitely bigger than our stomachs at this meal, and we are pretty much still full five days later; Aging meat is the new black; When I have two glasses of alcohol, I like to talk a lot; Sorry, Jason; How did we fit in that turtle pie after everything else? Magic, I tell you. And a second stomach for dessert, of course. 

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

 

The Daily

Background: 
The Daily, located in Uptown's Fourth Ward, is owned by the same local restaurant group that owns Prohibition, Connolly's, Dandelion Market, Tyber Creek Pub, and The Workman's Friend. Dandelion and The Workman's Friend both have fantastic food, and The Daily is no exception. This casual American taproom has a wide selection of menu items, many of which are made in-house. Check out what we have tried below! 

Eat This: 

Beef Jerky

spicy, sweet, salty

White Cheddar Biscuits

honey butter, pepper jelly

Chop CHop Salad

Chopped lettuce, cherry tomatoes, cucumbers, blue cheese, bacon, pickled peppers, pepitas, buttermilk herb dressing

Avocado Toast

Avocado, pepper flakes, bacon, egg, toast

Fried egg ready for its close up

Dessert: 
We have yet to try dessert, but the item that catches our eye every time is the Carolina Beach Pie, made with a lemon custard and a saltine cracker crust. They also offer a chocolate mousse. 

Drink: 
The Daily has a huge selection of beers on tap, as well as lots of canned beers and wine. Their cocktail list is highly creative, and the one that remains on my must-try list is the Mexican Mocha, made with mezcal, homemade cayenne cocoa syrup, local iced coffee and topped with fresh cream and star anise. Yum!

Atmosphere: 
The inside of The Daily is a cozy and dimly lit pub, and the covered patio is a light and breezy option when the weather is nice. We always feel very comfortable here--it's not too "bar like" to come and enjoy a nice meal, but it is not stuffy, either. 

Uptown Funk You Up Hospitality: 
We have received incredible and friendly service on all of our visits. A lovely bonus is that all of the food comes out super quickly!

Frankie's Notes:
The white cheddar biscuits are a cure for loneliness, heartbreak, and the common cold; Jason used to spend many wild nights at Prohibition in his drunken youth; Desserts made with saltine crackers make my heart skip a beat; Frankie used to make homemade beef jerky, but now he mostly focuses on bath bombs. 

Rating: 

3 out of 5

 

Brunch at Haberdish

Background: 
We reviewed Haberdish ages ago ( back when we were apparently taking photos with a disposable underwater camera...sorry about that), but it has remained a major part of our lives. In fact, we currently agree that it ranks as our number one favorite restaurant in Charlotte. Haberdish is owned by Jeff & Jamie Tonidandel (more on their background here), and they recently introduced weekday brunch. We were invited out to check out the menu, and we were just as impressed with brunch as we are with their dinner, which is to say: we freaking loved it. Keep reading to check out what we ordered! 

Mecca

Eat This: 

Smoked Trout DEVILED Eggs

smoked whites, smoked trout, chives, paprika

Biscuit with Gravy

house-made sausage milk gravy

Close up on the "best biscuits & gravy" my 74 year-old father had ever tasted 

Waffles with Fruit

two waffles, fruit compote, whip

 brûléed Grapefruit 

with pink Himalayan salt

Dessert: 
Ain't nothin' like that brunch dessert, and you had better not skip this option at Haberdish! 

Cinnmon Roll

fresh baked, cinnamon, sugar, served with milk caramel (image courtesy of Haberdish) 

Waffle

pearl sugar waffle, house buttermilk ice cream, pecan caramel

Drink: 
Mimosas, various cocktails, or coffee in an adorable thermos! It's like camping, except way better, because: you're not camping! And who doesn't like not camping? Just us? Ah, gotcha. #notoutdoorsy

Classic Bloody Mary

Atmosphere: 
Haberdish is versatile, as there are many different vibes depending on the area of the restaurant. The bar is hip and lively, a back corner is intimate and cozy, and the front or side porch is bright and airy. You can have whatever you like (cue the T.I. music). 

Image courtesy of Haberdish website

Brunching Hospitality: 
The service is generally great at Haberdish. We have not had any bad experiences thus far. 

Frankie's Notes: 
Weekday brunch is for lovers and stay-at-home moms; We promise to stop using cameras enrobed in cardboard; The only thing better than brunch dessert is dessert dessert: think about that; Coffee in a thermos is as outdoorsy as we get; I've never seen T.I. while brunching at Haberdish, but I certainly would like to. 

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.

 

Halcyon, Flavors from the Earth

Scallops & pork belly

Background: 
Halcyon, located in Uptown Charlotte, shares a building with the Mint Museum and overlooks downtown Charlotte from its second story venue. Halcyon sources local ingredients and makes all of their food to order daily. Chef James Stouffer does not even serve previously frozen items--the only food kept in the freezer is their homemade ice cream. 

Our good friend Stephanie from @lifebychipsahoyt invited a large group of bloggers out one Thursday in February to sample Halcyon's fresh and seasonally rotating menu. We had such a blast, and although Jason and I had been to Halcyon in the past, it had been a while, and it was so great to see all of the fresh offerings for spring 2018. 

Hi! We are cute

Eat This: 
We started the night with a smorgasbord of snacks, spreads, and shareables. Diners can customize these small bites in whatever combination they choose. 

House-made bread & pita

Whipped Butter. Lemon Oil. Paprika.

Ate about five pieces of that bread in the back. And allll of that monogrammed butter. 

House-Cured Duck

Assorted Cheeses. Pickles. Mustard.

Chicken liver pate, n'duja, smoked salmon spread

hamachi crudo

Jardiniere Vegetables, Castelvetrano olives, artichokes barigoule

Oysters

Horseradish. Mingonette.

Lyonnaise Salad

Frisee. Benton’s Bacon. Poached Egg. Mustard Vinaigrette.

Roasted Kale & Farro Salad

Farro. Kale. Cauliflower. Golden Raisins. Marcona Almonds. Tahini Dressing.

Brussels Sprout Salad

Sea Island Peas. Hominy. Peanuts. Tobago Aioli.

Scallops & Pork Belly

Local Maitake Mushrooms. Roasted Green Onions. Spicy Aioli.

Braised Bison

Trumpet Mushrooms. Roasted Shallots. Poached Egg. Grilled Baguette. Bacon.

I am usually not a chicken girl, but this was my second favorite dish of the night. The mole and the phyllo made this such an unexpected delight. 

Salmon Koulibiac

Carolina Grit Rice. Cabbage. Mushroom Duxelle. Spinach. En Croute. Swedish Mustard.

Chicken Pastilla

Stewed Chicken. Potatoes. Capers. Olives. Green Mole. Chipotle Glaze. Phyllo. Herbs.

My favorite dish of the evening. Sooo much dill. Dill forward, even. 

Bloggers hard at work!

Post-cut

Venison Saddle

Braised Red Cabbage. Parsnip Puree. Cocoa Nibs. Toasted Oats.

Dessert: 
I forgot to snap a photo, but we were served the most delicious hand-rolled dark chocolate truffle for dessert. Other dessert options include house-spun ice cream, warm apple cake, chocolate mousse, & chevre cheesecake. I can't wait to go back and try them all!

Drink: 
Halcyon has an epic wine selection, and we enjoyed a dry white on this particular evening. Seasonally rotating cocktails are also available. The first time Jason and I came here, it was for his birthday in October 2014, and we enjoyed an epic pumpkin cocktail. That was pre-blog days, so no photo, but I still think fondly of that drink. 

Atmosphere: 
Halcyon is stunning, and the decor parallels their natural approach to cuisine. Some of the tables are made from long slabs of petrified wood, the light fixtures look like bird's nests, and there is a vibe that is at once upscale and woodsy. The restaurant faces the west, so if you come at dusk you can catch a gorgeous sunset over the Queen City.

Earthyyyyy

You seriously do not want to go out to eat with any of us

Locavore Hospitality: 
Halcyon is owned by the Mother Earth restaurant group that also runs Fern, Flavors from the Garden and Something Classic Cafe and catering company. On this visit and on our previous visits, we received top-notch customer service and servers who are attentive and well-informed about the cuisine. 

Frankie's Notes: 
If you go out to eat with bloggers, you just need to accept that your food is gonna get cold before you can eat it; Bird's nest chic is the new black; The way we swooned over the salmon koulbiac you would have thought it was a Backstreet Boys concert circa 1998; Monogrammed butter is how we do fine dining in the south; What is petrified wood so petrified of, pray tell? 

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.

 

Chima

Hey, that's not a meat!

Background: 
You might be surprised to find out that Charlotte's favorite (and only) Brazilian steakhouse actually originated in Brazil. If you've ever been to Chima, this shouldn't surprise you, because it feels authentic af. Ft. Lauderdale got the first US location in 2004, and now Chima has four US locations, and Charlotte is lucky enough to be included in that exclusive club. If you have ever been to a Brazilian steakhouse, you know how magical they are.  Close to twenty different varieties of meat brought to your table on skewers? It's every American's Brazilian dream come true! We have long been Chima fans, particularly during restaurant week, as you can get so much bang for your buck here--you can save $20 per person off of the typical rate during restaurant week! Jason's history with Chima is particularly storied, and you can hear more about his meaty history in detail on this episode of the podcast (preview: his muscles get bigger with every bite of meat he takes). We felt completely and totally honored when Chima invited Scallionpancake out a few weeks ago to formally review Charlotte's meat amusement park. They seriously treated us like royalty. Look! We even got a sign: 

OMG QUIT YO DAY JOB

Eat This: 
Okay, here is how Chima works, for the uninitiated: 

Wonderful servers bring food accessories to your table (meat-cessories!). This includes mashed potatoes, polenta, fried bananas, turkey pate, meat croquettes, and, the very best thing of all: cheese bread. You can try a little bit of everything else, but eat all of the cheese bread. If you have any of it left over, please DM us and we will send you our P.O. Box number where you can send us all of your uneaten bread.  

Then, you hit up the salad bar. There are differing opinions on this, but I like to be liberal at the salad bar. It's all fresh, tasty, and it counterbalances the meat situation that's about to hit you hard. Jason is dainty at the salad bar, as he thinks it is foolish to use valuable stomach space on anything that isn't meat on a stick. On our last visit, he broke his own rule and went all out and ate a heart of palm (yes, just the one), and a sliver of Parmesan. 

When you feel prepared, you should turn your attention to your "meat button." Don't overthink that term, thanks. Your meat button has two speeds: orange, which means: "Yes, please, I would like all the meats" and black, which indicates: "I am on the verge of a physical and mental breakdown and I need a brief meat hiatus."

When you flip that button to orange, it is GO TIME, BABY. The meat comes fast, and you've gotta be ready. Do you want top sirloin? YES. Lamb shank? YES. Filet? SIR, YES, SIR Parmesean pork? YUP. Hot dog? GTFO of here with that noise. No offense to the hot dog and the chicken, but that's not what you're here for. You are here for the best of the best, and you must plan wisely. 

What if you are here with...gasp...a vegetarian/vegan??! No worries. They don't have to starve. Plenty of options for them on the salad bar, plus these two skewers for them--vegetables and, the newest option at Chima, cinnamon roasted pineapple! Whhaaatt. I know. Pretty great--even if you're an omnivore. 

Jason and I love the sauces at Chima, and sampled them all on our most recent visit. Our favorites are the hot sauce and the horseradish. Put it all over everything! Even your date, if you want to get weird. 

If you only learn one thing from this blog post, we need it to be this: Chima is not over when you're full. Chima is over when you hate yourself. And that's the best lesson I can give you. Now is not the time to be conservative. Now is not the time to diet. You are gonna meat out, k? You need to be in a full-scale meat sweat by the time you leave. 

Think you're full? NO! Eat this bread, too! Eat it all! Get a plate full of butter because you are living

Dessert: 
Our most recent visit is the only time we have found valuable stomach space for dessert, and we are so glad we did. We tried the chocolate peanut butter lava cake and the Brazilian trio. The cake was good, but if you are only getting one dessert, we highly recommend the trio. It comes with a walnut cream, a beijinho, which is a mixture of coconut and condensed milk, and a brigadeiro, which is a chocolate and condensed milk concoction. The coconut was our favorite of the three, and we would like an entire vat of it. Well, two vats. One for each of us. Everyone knows I hate to share dessert. 

Post-fork 

The Scallion behind Scallionpancake 

Drink: 
If it's your first visit, you absolutely must try the Caipirinha, which is Brazil's national cocktail. A traditional Caipirinha is made with cachaca, sugar, and lime. How is it different from a Mojito? A mojito is made with rum, which is distilled from molasses, and cachaca is a liquor distilled from sugarcane. Chima also makes a mango and strawberry variety in addition to the traditional lime flavor. 

We also recommend a nice red wine to accompany all of that meat. 

Atmosphere:
Chima has great lighting and a hip vibe. Also, with everything going on, Chima is a great spot to go with friends or on a date--it's as much entertainment as it is a dinner. 

Brazilian Hospitality: 
The servers are so attentive at Chima. There is always someone asking you if you need anything. When your meat button is on "go" the food comes around so quickly, but the servers are very aware if you are on a meat break, and they won't bother you if your button is turned to black. 

Frankie's Notes: 
Jason's muscles really do get bigger when he eats meat, but only the muscles on the top half of his body, so he collapses like an accordion; Why aren't meat-musement parks a thing?; I wish every restaurant brought around items on skewers--right down to the check; We really do have a P.O. Box filled with Charlottean's unwanted bread; Or do we?; After eating at Chima, you need to lie down within 20 minutes before meat fatigue kicks in--you've been warned.

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.

 

Essex

Uptown Famous Butter Chicken

Background:
Essex is nestled into the ground level of the Omni Hotel at the intersection of Trade and Tryon. A welcome addition to the slowly growing restaurant scene, Essex was opened in August of 2016 by four restaurateurs, two of whom also co-own Enso Sushi Bar in the Epicentre. The menu is diverse, and the cuisine ranges from Indian to Mediterranean, and even includes some killer house-made lox. #jewfood.   

Exterior of Essex/photo courtesy of Uptown Evolution

Uptown vibez/photo courtesy of Charlotte Agenda

Eat This:
Essex's signature item is their butter chicken, and we order it every time. Guess what the best part is, though? All of their bread is made in-house, like the delicious naan that comes with the butter chicken, the pita bread used in the shawarma, the tortilla chips with the huevos rancheros, and the bagel that comes with their lox platter. Scallionpancake loves bread more than Oprah does, hand to God. Homemade bread?! 

Oprah: I feel you

Butter Chicken

Chicken marinated in Indian spices, herb tomato sauce, micro cilantro, garlic naan

The salad offerings are a favorite--we have heard great things about the Warm Brussels Sprout Caesar, but we always end up with the Kale & Apple salad. 

Kale & Apple Salad

Kale, radicchio, and spinach blend, granny smith apples, candied pecans, goat gouda, and apple cider vinaigrette

Shawarma Pita

House-made pocket pita, shawarma, harissa, tahini, grilled onion and tomato, Mediterranean mix

This is Jason's new favorite dish --and check out those crispy waffle fries!

Essex also runs a mean brunch game. We liked everything we have tried, with the exception of the omelette pictured below, which was rather thin and dry. 

Huevos Rancheros

House-made corn and flour tortilla, tomatillo salsa, queso fresco, black beans, topped with a sunny side up egg, sour cream, and cilantro

Mediterranean Omelette

Parsley, cilantro, green onion, feta, and tomato confit/served with Essex home fries

Khachapuri

Cheese-filled naan with sunny side up egg

Nova Scotia Bagel

House-made fresh bagel, cream cheese, house smoked salmon, capers, onions, tomato//served with Essex home fries

Dessert:
Okay, so last fall and winter Essex served a dessert called the Golden Apple, and I think of it to this day. It was an apple enrobed in caramel and then white chocolate sauce was poured over it tableside. TO. DIE. FOR. I am not sure why they haven’t brought it back for this season?! Come on, Essex! We also more recently ordered a pistachio chocolate mousse dome that was excellent.

Elusive, beautiful/photo courtesy of Trip Advisor

pistachio chocolate mousse dome

Drink:
Cocktails are on point at Essex--try the Queen Scarlett made with gin, green chartreuse, strawberry puree, lemon juice, agave, and muddled basil. They also offer several cocktails on tap, including a Moscow Mule. 

Gimlet/photo courtesy of Charlotte Agenda

Atmosphere:
Essex is unique in that there are several different sections to the restaurant, and they all have different vibes. There is a sizable outdoor patio that overlooks all of the hustle of Uptown Charlotte, a sun patio, a dark cozy bar, and oversized cushiony booths--you can sit wherever fits your mood and the vibe of your party. Warning--you are very unlikely to catch a street parking spot on Tryon, but you can get your parking validated if you park in the garage off of Church street.

Bar/photo courtesy of Open Table

Uptown Hospitality:
The service at Essex has always been great, and we have visited multiple times. Also, the food comes out super quickly. My only complaint is that they only carry a sriracha-type hot sauce and no “Louisiana style” hot sauce, and this pains me to my very core.

Frankie’s Notes:
Willy Wonka had the golden ticket, but in the winter of 2016 I had the golden apple, and that was significantly more important to me; Who is Queen Scarlett? Did she die in the library with a wrench?; Trade and Tryon gets weird sometimes, and I love that; You can wave to the Halal truck man from the patio of Essex; Nothing breaks my heart as thoroughly as insufficient hot sauce options.

No freaking Frank's Red Hot?!

Rating: 4 out of 5

 

Stoke

In all her glory 

Background:
I can't imagine being a guest at the Marriott City Center and coming down to grab a bite to eat and seeing the grandeur that is Stoke. This beats the heck out of an airport HoJo’s, to say the least.

Stoke and the coffee shop CoCo and the Director are both a part of the Marriott’s recent renovation that included their guest rooms as well. And man, what a renovation! The head chef here is Chris Coleman, formerly of McNinch House and The Asbury. Even though The Dunhill is dead to us (due to their part in a major wedding snafu that I will not blast them on the internet for...well, anymore than I just did), that’s still a pretty impressive resume.

Eat This:
Stoke is true to their stated mission of changing their menu seasonally. I love this, as so many restaurants say they do this, but nothing ever seems to rotate out.  That said, here are a few of our favorites from visits throughout last summer, fall, and this winter. We personally can't wait for the mac and cheese to come back!

Pretzel Brioche with rotating trio of butters and spreads

You've gotta start here--don't argue!

Wood Roasted Avocado Toast
salsa verde, arugula

Oooh we're getting healthy now!

Pimento Cheese
buttercup & blue, wood-roasted chiles

Southern manna 

Beets
sunflower granola, orange-infused UAV ricotta

Beets by Dre

Chicken Liver Pate
Peanuts & muscadine jelly

Peanut butter liver time

Trout

Here fishy, fishy

Sticky Pork Shank
Chili-sorghum glaze, peanuts, benne

Don't forget to eat the leftover glaze like an animal!

BBQ Carrots
Carrot top pesto

Bunny food

NY Strip Steak

Simple & delicious 

Carolina Gold Rice Grits
63 degree egg, aged white cheddar

Put an egg on it!

Mac & Cheese

Jason's fave!

Dessert:
Um, let’s talk giant donut. If you haven’t been to Stoke yet, I have no doubt you have seen this beauty on Instagram. Behold: Giant Donut of Your Dreams. This baby is filled with one pound of diplomat cream and an entire heath bar. Favorite donut moment (of many)? When our party of four decimated this guy, and the party of four sitting next to us only managed to finish a meager quarter. Hah! Serious amateurs in the world of binge eating! Joke’s on them!

Great Big Donut Filled with Love
Filled with one pound of diplomat cream and a crumbled Heath bar

Oh, here you are again!

Drink:
The cocktails are my favorite thing about this place, and now that you have read the above, you know that’s saying something. The menu includes “pressed” cocktails, which are served in a coffee press! My favorites? The Barrio (El Jimador Anejo, dubonnet rouge, xocolatl bitters) and the Aged Green Point (Redemption Rye, yellow chartreuse, punt e mes, angostura bitters).

No drinks in this shot, but itsn't that the cutest couple you ever did see?

Atmosphere:
It is ridiculously cool it here--from the open concept kitchen to the hanging sculptures, it just feels very upscale without being at all stuffy. I love watching the wood fire oven and food prep while we eat. We never feel weird about going to a hotel to eat--nay, we feel fancy and footloose!

The atmosphere on the night we went during the riots and the SWAT team joined dinner. 

Hotelier Hospitality:
The service here is top notch, from the hostess stand to the servers. Sometimes they bring out the food all at once instead of pacing it with the starters and the main courses, but otherwise the staff is on point and super personable.

Frankie’s Notes:
Marriott > The Dunhill and I am not yet ready to talk about what happened at the latter; But seriously don’t stay there; People who try to go easy on a giant donut because they think it might negatively impact their cholesterol are big losers, okay?; OKAY?!!; I would like to order room service from Stoke while in a hotel bed watching Bravo; A french press ups sophistication quotient 47-54%; The airport HoJo’s: forever in our hearts.

Rating: 4 out of 5