Kindred

THIS BREAD

Blue Crab Gnocchi

Wagyu Beef Tartare

Speckled Trout

Smoked Duck Gumbo

Tagliatelle alla Bolognese

Pork Saltimbocca

Oyster Tartine

Chocolate Birthday Cake

Salted chocolate chip cookies with cinnamon ice cream

Background: Kindred was voted #7 on Bon Appetit magazine’s list of Best New Restaurants for 2015. Yep--Davidson, NC made the top ten list for the whole darn country. Husband and wife team Joe and Katy Kindred wanted to move back to Joe’s hometown after they met on the Chicago restaurant scene. 

Eat This: We’ve gotta come clean about our first visit. Back in August when we first ventured to the charming college town, we were less than impressed with Kindred. It wasn’t that we disliked it, we just didn’t get what the hype was about. Was it good? Yeah. Top ten in the country good? Calm down, bro.

But...maybe the problem was the hype and we needed to manage our expectations? Did they have an off night? Did we? With all of these super important life queries swirling through our heads, we decided to give it another shot before we reviewed it. We dined with our lovely friends Zander and Tamara. They are also: getting married this year and don’t care one bit about spoiling their appetites on bread before the meal. Twins!

Kindred specializes in small plates that rotate seasonally. Top picks this visit included the Wagyu Beef Tartare and the Tagliatelle alla Bolognese. The tartare was served with finely grated dried mushrooms and salty dried fish--absolute perfection. The Bolognese was a table favorite and we agreed it was like something your Italian grandmother would make, if you had one (if you do have one, will you share her with us?) Jason and Zander really loved the Pork Saltimbocca served with grits and red-eye gravy, but Tamara and I just wanted more bread. All the bread. Their bread is “milk bread” served in a round carafe with house cultured butter. The first loaf is free to the table, but you have to pay for additional loaves. Worth it.

Dessert: At dinner, we found out that Zander is kind of a health nut: he drinks bulletproof coffee every morning, engages in intermittent fasting, and eschews dessert. Tamara told us that her other half always acts super non-committal regarding dessert, until it is on the table, practically begging “EAT ME, ZANDER.” And, true to her word, Zander looked at the three of us like we were hungry barbarians when we suggested two desserts after we pretty much had eaten everything on the dinner menu. Then, when it was served he descended upon it like it was a death row meal (disclaimer: Zander is the thinnest of us all, so #judgementfreezone). What did we get, you ask? the Milk & Cookies (salted chocolate chip cookies with cinnamon ice cream) and the Chocolate Birthday Cake. The cookies and ice cream were pretty good, but the cake was the stand-out. On our last visit, we thought it tasted disappointingly similar to Baskin Robbins ice cream cake, but this time we were so glad we ordered it. Top notch.

Overall, we felt the food this time around was much more impressive than at our visit in August. We still aren’t sure it’s “top ten in the whole country good,” but it is definitely great food and easily among the top restaurants in Charlotte.  

Drink: Jason & Tamara each ordered the same girly cocktail (called the Santiago) and gave it high marks. We especially liked the aluminum straw that looked like a dental instrument.

Atmosphere: Kindred used to be a drug store, and they have maintained some original wood elements in the bar area (+ the dental-esque straws). The seating is both upstairs and down, and the kitchen is in the basement, so the servers certainly get a workout! The decor is charming, right down to the sign in the bathroom that says: “Employees must wash their hands...and moonwalk out of the bathroom.” The atmosphere at Kindred definitely feels special--perfect for date night or a fancy occasion.

Southern Hospitality: The service here is laid-back, but helpful. On both occasions, our waitresses have been more than happy to offer food and drink suggestions.

Frankie’s Notes: When you are planning a wedding, you become People Who Only Talk About Weddings--you can feel yourself doing it and yet you are powerless to stop it; Friends don’t let friends feel weird about ordering bread to-go; Dessert is casual until you turn into a T-Rex over some cake; Tamara is planning our honeymoon to Easter Island to see the alien statues; It’s normal to go through a stick of Kerrygold butter a week, right?

Ranking: 5 out of 5

Et Cetera:

131 N Main St.
Davidson, North Carolina 28036
Tuesday-Saturday: 11:00 – 2:30pm and 5:00-10:00pm

http://kindreddavidson.com/ 

 

FIG

Fresh Spaghetti & Blue Crab

Duck Egg Tartine

Ricotta Gnocchi with Pork Bolognese

Chicken al Mattone

Snowy Grouper with Blood Orange

Triggerfish with Braised Napa Cabbage

Buttered Rum Cake

Buttermilk Panna Cotta

Gingerbread Pain Perdu

Art!

Background: Mike Lata opened FIG (Food is Good) in Charleston in 2003. By 2009, he won his first James Beard Award and the accolades continue to roll in. FIG is now one of the older restaurants on the inexhaustible Charleston scene, which multiplies in delicious cuisine seemingly by the minute, but it remains a do-not-miss--at least for our impromptu double-date weekend with Danny & Nancy (Dancy). Lata is currently cheffing at his new restaurant, The Ordinary, but everything about FIG remains unbridled foodie perfection. 

Eat This: We couldn't get reservations at FIG for Saturday night, but we were prepared to wait it out at the bar. An hour and two cocktails later, we were seated at the community table where we made a new friend--Arthur! Arthur was a lovely dining companion who loves food as much as we do, so we just ordered pretty much everything and split it. We left full and happy due to the wonderful food and even better conversation. Arthur--this one's for you! 

Standouts--

Well, if you read our last post (ahem), you know that Jason's favorite dish of last year was the spaghetti with soft shell crab from FIG. This time, they had spaghetti with blue crab, and it was very similar. Jason proclaimed it good, though not quite as good as the iteration he had in the spring. 

My favorite dish here is by far and away the Ricotta Gnocchi with pork bolognese. This was the first dish I ever ordered here, and I can't stay away. The gnocchi are fluffy pillows and the sauce is delightfully savory. Don't skip this one! 

The other small plate we tried was the Duck Egg Tartine with oyster mushrooms and fromage blanc (that would be "white cheese" in french #sophisticated). This dish was Nancy's jam--it was just the right amount of salty, and who doesn't love a perfectly fried egg? 

For entrees, we tried the Chicken al Mattone, the Grey Triggerfish, and the Snowy Grouper. All of the mains were terrific and flavorful. Jason especially liked the chicken, which was perfectly cooked and served atop a Caesar salad. Chicken is either merely fine/edible or mind-blowing in its simple perfection---this one was the latter. 

Dessert: If you know anything about Javon you know we love dessert, so naturally we ordered one of everything. That night we had Buttermilk Panna Cotta with grapefruit, Gingerbread Pain Perdu, and Buttered Rum Cake. They were all delicious. Art admitted that he doesn't even like gingerbread, but even he couldn't stop eating this one. Jason's favorite was the rum cake.

Drink: The cocktails at FIG are always top notch. This time we tried the Witches Blossom, which was aptly described as a "lemon herbal smoke show" - scotch, pamplemousse rosé, strega, lemon. Whoa. 

Atmosphere: The atmosphere at FIG, while not terrible, is definitely a bit dated. It still holds the early 2000s "charm" from its opening days, and they clearly are aware, as this was the last night FIG was open before they closed for a remodel for a few weeks. How lucky are we that we got in before that? Uh, very. 

Southern Hospitality: The servers here have a tendency to be a little "too cool for you," or maybe that's just my insecurities showing. Bueller? Bueller? 

Frankie's Notes: There is nothing nicer than sitting at a community table and having the most unexpectedly lovely dining companion; What are the odds that the community table would be a bunch of mensches?; Shout out to Art for asking Danny the hard-hitting questions about #Dancy's future; Danny's ghost tours aren't what they are cracked up to be; When you go to Charleston and the food options are so exciting that you go home with a box of donuts and a stomachache. 

Rating: 5 out of 5 and 1 Michigan Pug

Et Cetera: 

232 Meeting St
Charleston, SC 29401
Monday-Thursday 5:30-10:30
Friday-Saturday 5:30-11:00
Closed Sunday

http://www.eatatfig.com/ 

 

Top Five Restaurants of 2015

We had a pretty darn good 2015, due in no small part to the things we stuffed our faces with. Without further ado, here are the top 5 places we ate this past year.

Jason

1. Funky Gourmet

Athens, Greece

(Snails with fresh black truffle pictured above). A 2 star Michelin experience worth every penny. Each dish was perfect its own little way.

2. Rose's Luxury

Washington, DC

(Vadouvan Curry). There's a lot of hype to Rose's, but it is one of the few places that actually lives up to the hype. If you're in DC , it's a must visit.

3. FIG

Charleston, SC

The best dish of the year goes to FIG - this soft shell crab pasta was one of the top things I've ever eaten!

4. Michael's Genuine

Miami, FL

Michael's was amazing, but this dessert was the best of 2015 - a smore ice cream pop with dark chocolate dipping sauce.

5. Momofuku Ssäm

New York, NY

I've been wanting to get the duck at Ssäm for roughly 5 years, so in 2015 my dream came true! Shout out to Vishnu and Andrew for helping us devour this guy. 

Yvonne

1. Funky Gourmet,

Athens, Greece

Everything about this meal was beyond any other dining experience I've had, and this dessert was so innovative and tasty. I couldn't stop freaking out about the fact that we were having our first night in Europe together, that Jason was running the marathon in two days, that we just got ENGAGED...and then I was served a potato filled with ice cream. All was right with the world. 

2. Eating House

Miami, FL

(Heirloom tomatoes with nuoc cham, peanuts, & coconut ice). This was pre-blog days, but it was definitely one of the meals that inspired us to start telling people about the specifics of the massive amount of calories we run off every week. This salad was molecular gastronomy done right--the coconut ice didn't detract from the fresh tomatoes and thai flavors, it only added. The different flavors and textures here were mind blowing, and I've spent a lot of time thinking about this dish since June (that's normal, right?). 

3. Momofuku Ssäm

New York, NY

When we were in New York (sadly, also pre-blog), we spent the whole weekend eating, to the point where I felt kind of sick on the plane ride home. We had breakfast, lunch, and two ice cream places before 2:00 Sunday afternoon--but when we ate this duck on Saturday, I was actually hungry, and not only is hunger the best sauce, the sauce that came with this duck was the best sauce. Also the mint and the chive pancakes (AKA scallion pancakes!). Oh yeah, and the duck. Ya dig? 

4.  Det Lille Apotek

Copenhagen, Denmark

We ate this meal hours after we landed in the magical fairyland of Copenhagen. The streets were like a doll's house come to life, the people were beautiful, the night was crisp and sparkling with Christmas lights...I was so in love with everything that night, especially my wonderful fiancé who brought me there (and the sure promise of danishes the in morning). Our cab driver recommended this spot, and told us it was the oldest restaurant in Copenhagen. Due to that, this restaurant may have been a bit touristy, but what we ate was authentic Danish/Nordic cuisine. The sampler included so many delicious meats and pickled vegetables, but the standout was the smoked herring with onions and capers with warm rye bread and butter. I ate this several more times on our visit, and it inspired me to eat like this all the time. That definitely hasn't happened yet, but one day I will recreate this meal and imagine I am back in my favorite place, future spot of Javon's summer home, circa 2036. 

5. Rose's Luxury

Washington, DC

Yes, the bread put this place over the edge onto my top 5 list. Like everything on their menu, Rose's rotates out the variety of bread and compound butter, and I am so glad that this was the iteration we got to try. I mean, you add potato to bread, and then make it taste even more like a potato? Shut your mouth. This list really made me come to terms with how much I love potatoes, and that I am much more long-winded than Jason. WHO KNEW?

Bonus Categories

Best Cocktail

Lidkoeb, Copenhagen, Denmark

This winter wonderland magic was from a bar in Copenhagen called Lidkoeb. I don't remember what the liquor was, what else was in it...just that it had this cute little powdered sugar dusted piece of a pine tree in it and it tasted like hygge and happiness. Signature wedding cocktail inspiration? Le duh. 

Best Non-Michelin Dessert

The Frieze, Miami, FL

The rum raisin ice cream from Frieze in Miami. This was the year I decided I loved this old lady flavor, owned it, and grossed out Jason with my adoration of it. Special consideration to the rum raisin at Bar Cocoa at The Ritz. (We didn't take a picture, so here's Ollie in his cone of shame)

Rose's Luxury

POTATO BREAD

Beef Ribeye Tartare

Fall Vegetable Panzanella

Pig's Ear Salad

Vadouvan Curry

Confit Goat

Charred Carrots with Harissa

Grilled Quail

Hand-Cut Chitarra with Caramelized Cauliflower

Off-Menu Truffle Pasta

Peruvian Chicken

Brisket

Eggplant Tarte Tartin

Coconut-milk Ice Cream with Toasted Coconut Granola

Chocolate Amazingness

Ice Creams

I'd wait all day for Potato Bread

The Truth

Background: Rose's Luxury opened in October, 2013 in the Capitol Hill district of Washington, D.C. by owner and chef Aaron Silverman, who previously worked with David Chang of Momofuku fame. Almost immediately after opening, Rose's became one of the hottest restaurants in DC. In 2014 it was listed by Bon Appetit as the hottest new restaurant in the country. The restaurant is so hot right now that side businesses that have been set up just to hold your place in the waiting line! There is a bar down the street that has a cocktail on the menu called 'Waiting for Rose's." 

Eat This: Here's the deal: there are only about 12 items on the menu at a time. You want to try everything on the menu, especially after you just waited 2 hours to have the privilege of eating here. In order to do that you need to either be super hungry or get a reservation for at least 6 people. So make sure before you go that you have a) 5 friends who like to eat good food and b) get there at least an hour and a half before they open to ensure you can get a table. PSA: If you don't have 5 friends you can pay Javon to come with you. You're welcome.

The menu changes regularly but slowly. Our waiter Patrick said that they rotate out a dish once or twice a month. It won't be uncommon for a returning customer to see familiar dishes for a few months. That being said, here's what we ate:

Bread: If Jesus knew that you could make bread this good he probably would have turned all the fish into these magical loaves. The loaf is a spin on a loaded baked potato: warm potato bread served with a bacon and chive butter. When you eat the bread it gives you confirmation that waiting in line for two hours was probably, no, definitely a good idea. 

"Cold" Small Plates: We started with Beef Ribeye Tartare with pickled ramps and crispy potatoes. We then had Fall Vegetable Panzanella salad.

"Warm & Grill" Small Plates: Charred Carrots served with harissa, housemade yogurt, & pearl onions; Pork Sausage served with habanero, peanuts, & lychee salad; and Grilled Quail with Brussels Sprouts, Caesar & apples.

"Other Goods": Crispy Pig's Ear Salad with mango & cabbage; Vadouvan Curry with sweet potato & caramelized banana; and Confit Goat with BBQ Sea Island red peas, rice ,& garlic breadcrumbs. These dishes really divided the table, what with 1.5 vegetarians and two culinary curmudgeons. Our server Patrick said the Pig's Ear Salad was his favorite thing on the menu, and Javon super enjoyed it--the mango brightened up the dish, and the overall effect was surprisingly light. The curry, though, was our favorite dish of the night. 

Pasta: Hand-Cut Chitarra with caramelized cauliflower & white wine soffritto; Penne "alla vodka" with squid & basil; and an off-menu bonus dish for our resident vegetarian: Truffle Pasta from the heavens.

Larger Dishes: They had two larger dishes, which were family style portions. The Smoked Brisket with white bread, horseradish & slaw was like your grandma's brisket, only 100x better. What really stole the show here was the Peruvian-Style Chicken with fried yuca, sweet potato ceviche, & plantains. The chicken might have been the best chicken we've ever had - extremely juicy with a perfect seasoning. It also came with three sauces, one of which was a spicy red mole sauce which was to die for. Jason almost made Yvonne stick the rest of that in her purse.

Dessert: The desserts were the only part of the menu that didn't completely floor us. We ordered all of the ones on the menu, and the standout was the Eggplant Tarte Tartin--we had never had an eggplant dessert! 

Drink: They have a selection of cocktails which looked good, but ultimately didn't tempt us. We knew were in for a long food night so we stayed with water and unsweet tea. 

Atmosphere: Rose's Luxury is located on 8th street near Capitol Hill, which is quickly becoming a hot food community. The interior was Southern Modern and extremely homey and welcoming. It felt from the moment you walked inside like you were eating somewhere special.

District Hospitality: The staff is overwhelmingly gracious. Any question or concern was handled with swift and upmost care. We mentioned to Patrick that we really liked Charleston for food, and he came back to us a few minutes later with a list from all the chefs, including Mr. Silverman, of the best places to go in Charleston and what to eat at each place. 

Frankie's Notes: Sometimes, you love food so much that it confuses your loved ones and almost makes them miss the Florida State game; Javon ate truffles twice in one month: #winning; Standing in line for food brings people together; Confession: we came here directly from standing in a line to eat at Milk Bar.

Rating: 5 out of 5 + 2 Michigan Pugs

Et Cetera:

717 8th St. SE
Washington, DC
Monday - Saturday: 5:00pm - 10:00pm

http://www.rosesluxury.com/

 

Funky Gourmet

The greatest dish of all time

Dear Loyal Readers, 

We sincerely apologize for the break in regularly scheduled programming. However, the reasons for our absence  were solid and include but are not limited to: getting engaged, .5 of #Javon running a marathon, getting caught in Paris during the terrorist attacks, and celebrating the birth of our nation with turkey and pie. Luckily, we have been doing so much (so.much.) good eating over the last three weeks. Let's start in Greece, shall we? 

The view from our Airbnb didn't suck

Background:
Funky Gourmet was founded in 2009 by a pair of young Greek chefs, Georgianna Hiliadaki and Nikos Roussos, after they met at the Institute of Culinary Education in New York. They started a private chef business which turned into what is now Funky Gourmet. In 2012 the restaurant received its first Michelin Star; in 2014 it received its second.

Eat This:
You have three options: The 16 course Degustation Menu 1 for 130 euros, the 12 course Degustation Menu 2, or the 6 course Choice Menu for 90 euros. You can also upgrade any of these for 40 euros and get beer/wine pairings. For a two starred Michelin restaurant the prices are very reasonable, and you are probably only going to be in Athens once, so go for the gold (olympic pun!) and get the 16 course Degustation menu and live without regrets! #YOLO

Everything is special at a restaurant of this caliber--if you leave the table for any reason, they don't just refold your napkin, they give you a completely new one: HIGH CLASS STUFF, PEOPLE. This place was fancy and classy to the nth degree, and the best culinary experience either of us have ever had, and it's not our first Michelin rodeo. 

Salsify in the soil

Exacly like Lipton's french onion soup mix...kinda

This dish is delightfully salty caviar mousse served on a piece of petrified wood with crispy fried root chips atop. This course tasted like a light, high-class spin on chips and french onion dip. Starting the meal on such a high point really skyrocketed our expectations for the creative and flavorful dishes to come. Basically: we were giddy to eat fifteen more courses at this point. Carry on! 

Sea urchin with sea sponge

"HI, I'm bread, but I look like a sea sponge."

When I dip, you dip, we dip

The sea sponge was a tangy piece of bread served on a bed of oysters and seaweed, and you are instructed to dip the bread into the sea urchin eggs. This dish was light and fun to eat. 

Greek bottarga tartlet with white chocolate

I have dreams about the white chocolate on this tart

This was the first of several dishes that were a nod to traditional Greek cuisine. Bottarga, salted and cured fish roe, is a staple in the Greek diet. They serve the bottarga on a thin onion cracker with an even thinner layer of white chocolate on top of the fish. The sweet and savory combination is perfection, and it tastes almost like an everything bagel with cream cheese and lox. #jewfood. 

Taco

Taco Tuesday times one million

This dish was a small empanada-like bite filled with avocado and other magic ingredients. It was the first dish of the night that didn't blow us away, but we still enjoyed it. 

Picnic

Adorabllleeeee *squee*

I could look at this all day

Stop the world. This dish is everything: haute cuisine, fine dining, and the art of making food as fun as it is delicious. Just like everything at Funky Gourmet, this dish begins with the presentation. The servers place a tiny picnic blanket and a piece of petrified wood in front of you before they lay out all of the components: picnic baskets filled with tiny breadsticks shaped like baguettes with an aioli dipping sauce, a baby "BLT" made with bacon jelly, a hardboiled egg served with a vinegar potato chip, and a tiny bottle of vinegar to spray on the egg, a serving of cashews in an edible plastic bag, and a perfect meatball. This dish was so ridiculously fun to eat. We laughed and marveled our way through each little course, and delighted in watching the other diner's reactions as they were served their picnics. Yay, food! Update: After all of the fancy and world renowned restaurants we have eaten at since Funky Gourmet, this dish remains the clear favorite.

Coulouri bread and Cretan buttermilk

Like the best bagel of your life, basically

Another spin on a traditional Greek food--you will see the round coulouri bread everywhere on Athens' street corners and bakeries. The sweet soft cheese served with it was a lovely and light accompaniment. The way the lighter and heavier dishes are staggered is appreciated, and the portions are such that you are never too full, yet nothing is wasted. 

Pastisio

Ugh with the grass-fed butter poured over. Dying.

This bite-sized serving of Greek lasagna was rich and savory. It was served with a tableside pour of melted grass-fed butter. Opa, indeed. 

Snails

All snails should taste like this

This dish was Jason's favorite of the night, picnic notwithstanding. The snails were served in a bright and earthy pea sauce with crunchy cheese crisps peppered throughout. The best part, though? Freshly shaved black truffle grated tableside. The portion of truffles was very generous, and it made this dish so richly flavored and special. It's not every day you get to eat a pile of truffles on your snails.

Just a bowl of truffles as black as my soul

Catch of the Day Fricassee

Foam & fish

Fish & foam

The fish was served in a foamy, buttery sauce. This was probably one of our least favorites of the night, but it was still quite good, and the fish was cooked perfectly. 

Greek salad

Yes, this is a salad

This is one of Funky Gourmet's signature dishes, and it was easy to see why. They combine all of the flavors of a traditional Greek salad (cucumbers, tomatoes, onion, oil, and vinegar) into a light and fluffy sorbet. Blowin' ya mind with that molecular gastronomy. It was also a nice palate cleanser for the heavier meat dishes to come. 

The Silence of the Lamb, Parts One/Two

Part One: brainnnzzz

Part Two (with creepy alien hand)

Part One was lamb brains in a lamb brain sauce. It had the texture of liver - smooth and a little heavy. Part Two was a perfectly cooked lamb chop served over a bed of fragrant Rosemary. This was so good we forgot to take a picture of it beforehand and we had to stage it to make it look like we didn't devour it like velociraptors. This was probably the the best lamb we've ever tasted.

The Feta cheese that wished to be a beetroot

Cheese is in there!

This one was kind of a dud, only in the sense that we had high expectations and it basically just tasted like a block of feta cheese. The presentation was excellent, which made the cheese actually look like a beetroot, but overall it was not one of our favorites.

The Vegetable Dessert

So refreshing!

Ice cream inside of candied potato shell--what is life?

This was my favorite (other than the picnic). It consists of two parts. The first was a carrot sorbet, served in a carrot! It was earthy yet sweet. The other component really blew us away, though: they boil potatoes, scoop out the insides and turn it into potato ice cream. They then put the ice cream back into the little potatoes and candy the entire thing, ,so the result is that it looks like you are eating a baby potato, but the inside is crunchy, cold, and sweet. The presentation on this dish was fun, if superfluous (a bag of real potatoes on the side). 

Milk skin 'bracelet'

The second best thing I was given in a jewelry box this year

This dish was inspired by a traditional Greek pastry. It was a baklava-like circle of honey and walnuts, covered in a milk skin coating to hold it all together. It was then dusted with gold dust and served in a jewelry box which you opened yourself at the table. Super creative and delicious. 

Strawberry cheesecake

That strawberry is in a glass cage of emotions

Dessert is casually served with an actual tree

This was a hollowed out strawberry filled with strawberry sorbet and then covered with a cheesecake coating. This was Jason's favorite dessert, and he doesn't typically like cheesecake. The experience was elevated by the presentation, yet again. They serve this with a tiny white strawberry tree, and you get to pick the strawberry from the branch and eat it along with the dessert. So cool. As this dish was somehow made with corn (dear god, no), I had the "Bread and honey dessert," which was bread frozen into a sorbet, dotted with honey. More molecular gastronomy fun. 

The land of milk/honey/bread

Orange explosion

Omg what's in there

Orange lurks within

This was the grand finale. The dish comes out smoking from dry ice, and is served in a deep bowl filled with leaves. The effect is very jungle-esque. Within the bowl are two round orange-scented chocolates which you put in your mouth, without chewing, where they "explode" with a a sweet orange filling. 

Drink:
Neither of us drank, what with Jason facing down the marathon in two days coupled with some pretty serious jet lag. The other patrons who got the alcohol pairings seemed pretty happy, especially with the beer served with the picnic and the house made liquor served with the Milk skin bracelet. 

Jason winning the entire marathon (sort of)

Atmosphere:
Funky Gourmet is nestled in the heart of Athens, although don't expect your cab driver to be able to find it without some difficulty. There is minimal signage, and it feels like you are walking into someone's home. We sat in the upstairs dining room. The design is clean and modern, which was a cool contrast to the beautiful ancient buildings you can see below.

Sass

Grecian Hospitality:
The service was impeccable, which is no less than what you would expect from a Michelin Star experience. The servers were so patient, and would explain each dish to us happily a second time if we requested (which we definitely did due to complicated dishes and thick accents). The servers are all multi-lingual and will accommodate you no matter your native tongue or dietary preferences.  

26.2 & 6.2, respectively

Frankie's Notes:
Food is priority number one at the #javon wedding; Jason can almost walk normally again after 26.2; The next time we go abroad we hope to do it with less ISIS activity; We finally ate brains, but they weren't brains from a live monkey (yet); Now every time Jason gets up at Chipotle he expects hand-delivered fresh napkins. 

Rating: 5 out of 5 + 3 Michigan Pugs  

Et Cetera:  

13 Paramithias st.  
Salaminos & Keramikos, Greece 10435
Tuesday-Saturday: 7:30 pm-1:00 am 

http://www.funkygourmet.com

 

Rhubarb

Lobster Corn Dogs

Lyonnaise Salad

Moscow Mule

Hen of the Woods Mushrooms

Berber Pie

Goat Cheese Gnudi

Heritage Pork Meatballs

White Bean Soup

Inigo Montoya

Muscadine Glazed Duck Confit

The Owner's Son Wrote This Sign

Chili Braised Kale

Caramel and Vanilla Custard Apple

Figgy Toffee Pudding

Brown Butter Squash Cake

Background: Chef and owner John Fleer opened Rhubarb in 2013. Fleer is a three-time nominee for the James Beard “Best Chef in the Southeast Award,” and this restaurant plays a central role in the rapidly multiplying upscale Asheville dining scene.

Eat This: Literally everything. Okay, but if we have to narrow it down, let us direct you to these standouts:

• Start with the Rosemary Sea Salt Pecans. We know what you’re thinking: “Wait, what?! A huge menu of appetizers and you tell me to get the nuts? You cray.” But trust us, the nuts have the most exquisite flavor, and it changes from amazing to ethereal as they cool. The flavor is the nutty embodiment of Christmas and joy.
• Order the Berber Pie (Rhubarb Jam, Benton’s Prosciutto, Spiced Onions). Eating a hand pie makes you feel like a peasant, but in a good way. And yes, rhubarb is peppered all over the menu, from the foods to the cocktails. Cute! Skip the Frito Misto (fried pickled vegetables)--you can get something similar anywhere.
• For entrees, we highly recommend the Muscadine Duck Confit and the Goat Cheese Gnudi. The duck has so many different elements--duck ham, sweet potato cake, walnuts--and it all just works.The muscadine glaze is a great addition and a duly noted nod to local fare, as well as a nice change from the typical fruit pairings you see with duck. Surprisingly, our favorite dish was the Lyonnaise Salad. This was amped up from the traditional version with fried trout sardines--this dish was the ringer that impressed the whole table.

Dessert: The dessert menu had one clear winner, the Figgy Toffee Pudding. Oh lawd. We had never tried traditional sticky toffee pudding, but I am certain that the substitution of figs for dates was an upgrade. We tried a Brown Butter Squash Cake that did not impress--it was dry and lacked flavor.

Drink: A wide selection of craft cocktails that rotate as often as their seasonal food offerings. The night we were there they had an “Inigo Montoya” cocktail made with Hendrick’s gin and egg whites that was stellar.

Atmosphere: Rhubarb is adorable. It is the kind of place where you want to linger, and the vibe is modern farmhouse chic. The lighting is soft and there is an outdoor patio that must be killer in warmer months.

Southern Hospitality: There was team serving, which we feel sometimes does not go as well as the alternative. We had to ask for some items more than once, but overall the servers were knowledgable and polite with no major missteps.

Frankie’s Notes: Can they make nuts that taste like Hanukkah?; Seeds and North Carolina wine give muscadines a bad rap; “You killed my father, prepare to drink this delicious libation”; There should be more restaurants that resemble an Anthropologie; That classy Renaissance peasant feeling can be achieved with a turkey leg and/or a hand pie.

Rating: 4 out of 5

Et Cetera:
7 SW Pack SQ.
Asheville, NC 28801
Monday, Wednesday, Thursday 11:30 am to 9:30 pm
Friday 11:30 am to 10:30 pm
Saturday 10:30 am to 10:30 pm
Sunday 10:30 to 9:30 pm
Closed Tuesday

http://www.rhubarbasheville.com/ 

 

Lexington Barbecue

Chopped BBQ Plate

Pork Skins

Rolls

Menu

Background: Lexington Barbecue is a no frills, traditional southern BBQ establishment. They smoke their meat (pork shoulders only) over oak or hickory coals every day. When we saw the smokers working overtime when we pulled up, we knew we were in for something good. This place has consistently been ranked on "Best Of" lists for BBQ across the country, so don't just take our word for it--they are the real deal. 

Eat This: We were dying for good BBQ after being disappointed by the Lexington Barbecue Festival. Seriously, do not attend this festival if you are looking to go HAM (pig puns!) on some pork--you will be sorely disappointed. The festival is heavy on tchotchkes/the people of WalMart and light on the BBQ selection. So, we booked it out of there and Googled our way to Lexington Barbecue, heralded as the best of the best. 

Their signature dish is the chopped BBQ plate, which is unique in that it is very finely chopped. The flavor is rich and smokey, and you top it with the signature NC vinegar-based BBQ sauce. They also serve a coarse chopped option, which we would like to try next time. The platters come with rolls, coleslaw, and french fries. Yes, this is a meal of beige, but sometimes you just need some southern comfort food. Plus, this coleslaw is vinegar, not mayo, based, so there's your healthy veggie. Boom. Jason, who doesn't usually like coleslaw, gave it his stamp of approval. 

For a side, order the pork skins. They are huge and different from your typical bagged chicharrones--super crispy with lots of smoke flavor. While these are probably not something you want to eat regularly, it's definitely something to try when you're in the heart of BBQ country. 

Dessert: We actually did not try any (insert shock and awe here), but the menu includes a selection of pies and cobblers. 

Drink: There's no alcohol here, but you should be drinking sweet tea or Cheerwine, honey. #thesouth

Atmosphere: Do not come here expecting ambiance, because you're not going to get it. You're here to worship at the altar of smoked pig. Revel, bask. 

Southern Hospitality: You'll get this in spades. Sweet waiters and waitresses who serve you on the double. What more could you need? 

Frankie's Notes: It's a morally confusing week when you discover your love for Pumpernickel the Mini Pig via Instagram and eat a lot of pork; "I went to the Lexington BBQ Festival and all I got was this crappy t-shirt;" Actually, we got a fairly nice poster with a picture of a pig playing a fiddle; Sometimes, a plate of beige food is good for your soul; If you're in the south and you don't like sweet tea, you have to join the Witness Protection Program.

Ranking: 3 out of 5 

Et Cetera: 

100 Smokehouse Lane
Lexington, NC 27295
Monday-Saturday: 10 am-9:30 pm

http://www.lexbbq.com/

 

The Cellar at Duckworth's

Redrum & Cellar Smash

Tuna Tartare

The Cellar Burger

Campfire Almond S'more

Espresso Rubbed Lamb Carpaccio

Housemade Waffle Cones

Saffron Fettuccine

Background: Rob Duckworth expanded his Charlotte empire of Duckworth's to include a new concept: craft beers, cocktails, and more upscale cuisine from the usual bar fare. The Cellar is located in the basement of the Tryon Duckworth's and has a walk-in beer cooler and a separate kitchen from the upstairs restaurant. 

Order This: As The Cellar is close to Scallionpancake headquarters, this review has been a while in the making. We first visited The Cellar right after their opening in July, and we have been several times since. After our first visit, we would have recommended the Saffron Fettuccine heartily; after our third visit we would have told you to skip it (gummy pasta, overcooked octopus, blah). Even after our first visit, we would have told you to beware the House Made Waffle Cones (Ponzu Poke Tuna; Coconut Shrimp; Chicken Sriracha Honey)--the sweet/savory combination they are aiming for is lost in overly sugary cones and lackluster fillings. Conversely, we would recommend the Dried Garbanzo Bean Hummus and the Tuna Tartare for being consistently on-point. The tartare is served with guacamole and wonton crisps, and it's a well-done take on a favorite. Same goes for the hummus, but it's hard to screw up hummus (thanks, tahini!). The Cellar Burger was neither a win or a loss: we give it a solid: "meh." On our last visit, our dining companions enjoyed the Espresso Rubbed Lamb Carpaccio, and we like them so we will take their word on the matter as final (don't let us down, #Jarah). 

Basically, eating at The Cellar is food Russian roulette--it was a 4 in July and a 2 in October. This is not a game you want to play when the bill for two could easily be $70, if you're drinking. 

Dessert: We have only ordered one dessert, the Campfire Almond S'more. It was...cold--as in: no melt-y chocolate on a s'more?! Say it ain't so. Our waitress told us it was supposed to be served that way, but we were dubious. If that's indeed the intended serving style, it doesn't really work in practice. It was hard to eat and the flavors didn't meld at all. Did we eat it? Well, yeah, because we love chocolate and we're not quitters. But come on, guys. 

Drink: This is where The Cellar wins all day, every day. The beer and wine selection is huge, but more importantly the craft cocktails are incredible. Our favorite is the Cellar Smash, which is basically an alcoholic ginger slushie. You can hear the bartenders smashing the ginger for the drink, and doing all kinds of old-school cocktail mixology voodoo. Tip: sit at the bar and get the insider scoop on what's going in those drinks. Magic. If this were a libations-only blog, The Cellar gets a 5. 

Atmosphere: The feel is as speakeasy-esque as we've seen in Charlotte--that is, until we open our own speakeasy. You've got mood lighting, classy wood accents, and a quiet yet electric atmosphere. Very Gatsby.

Southern Hospitality: We have had service that runs the gamut from staid and old-school charm to borderline surly. Again, roulette. The server who tried to take a 3/4 finished Cellar Smash almost lost an arm. 

Frankie's Notes: Our speakeasy will be accessed from an underground tunnel; Venti Jason is going to open a school for gifted Octopi; Never (never) take a plate or a drink without asking if the eater is finished, if you value your appendages; "First, you take the mallow..."; Are there unicorn tears in a Cellar Smash? We are asking for a friend. 

Ranking: 2 out of 5

Et Cetera: 

330 N. Tryon St.
Charlotte, NC 28202
Sunday-Wednesday: 5pm-12am
Thursday-Saturday: 5pm-2am

http://thecellaratduckworths.com/ 

 

Danny's Midwood Challenge

Danny conquered the Midwood Challenge at the Diamond restaurant. For his bravery he received a t-shirt (they only had ladies smalls left so he got an IOU). Scallionpancake salutes you! 

 

Founding Farmers

Bread, Chips, Crisps

Trout Meuniere

Beignets

Roasted Tomato Soup

Founding Farmer's Breakfast

Latte

Whipped Blueberry Butter Buttermilk Pancakes

Background: Founding Farmers was, well, founded by in 2011 by The North Dakota Farmers Union to promote family farms. After years of successful marketing/managing at the original location, Dan Simons and Mike Vucurevich are now co-owners of this successful concept. Founding Farmers is faithful to the principle of farm to table; everything in their restaurants is sourced locally and nothing is frozen (except for the ice cream!). Yes --even the to-go cups are made from 100% recycled materials. The first location is located near George Washington University and now there are two additional locations in Tysons, VA and Potomac, MD.

 Order This:  If you are there for brunch we recommended either the Whipped Blueberry Butter Buttermilk Pancakes or the Founding Farmer's Breakfast. The pancakes were light and fluffy with a blueberry butter that would make Willy Wonka turn into an Umpa Lumpa. The Founding Farmer's Breakfast comes with two eggs, your choice of meat, and a side - but for three extra dollars you can get a bacon upgrade which comes with a speciality glaze of either black pepper maple, Texas BBQ sauce, hot sauce, or sweet & sour. FOR THE LOVE OF GOD GET THE BACON UPGRADE. If you don't you will probably regret that decision for the rest of your life. Also, a shout out to the hash browns--they looked like the ones you get a Waffle House, except they were 100 times better. If you go for dinner we highly recommend any of their pastas, which they make fresh everyday. We tried the sausage mushroom gnocchi which was amazing. Someone else in our party got the trout which was delicious as well. For an appetizer we got the "Bread, Chips, Crisps" which was a mountain of homemade chips and breads with four amazing sauces: romesco (red pepper based sauce), pimento cheese, green goddess (avocado + magic), and onion dip.

Dessert: Uncle Buck's Beignets. If you don't get these here then you can't blame anybody but yourself (Sorry Obama). These are maybe the best beignets ever imagined. They were warm, soft, and layered to perfection. They came with three different types of dipping sauces --raspberry, chocolate, and caramel. 

Drink: Founding Farmers has an extensive cocktail list that blends old school favorites with the new (Chelsea Handler Cocktail, anyone?). All the juices are hand-squeezed daily and, and they make fresh syrups twice a week for delicious non-alcoholic cocktails. We tried the Raspberry Rickie and the Blueberry Phosphate, both of which were excellent.

Atmosphere: This is a big, crowded place for the quality of food that they prepare. The decor is "sophisticated rural"--an aesthetic that will undoubtedly grow on you while you wait two hours to eat brunch. The best part are the white fluffy clouds suspended from the ceiling. Oh, and a sheep that looks right into your soul. 

Southern Hospitality: The host/hostess counter staff could have been a little kinder, but it was a stressful scene in there for Saturday brunch, so it's hard to blame them. Once we sat down, the service was quick and all-around impeccable. 

Frankie's Notes: It's not an arms race, it's Saturday brunch in DC; Founding Farmers was actually founded by farmers; They juiced Violet Beauregarde to make the blueberry butter; Life rule: you never buy the extended warranty, and you always upgrade your bacon; Waiting two hours to eat brunch is either a major testament to your love of food or indicative of a hole in your life that can only be filled by beignets. 

Ranking: 4 out of 5

Et Cetera:
1924 Pennsylvania Ave. NW
Washington, DC 20006
Breakfast: Monday - Friday 7:00am - 11:00am
Lunch & Dinner: Monday 11:00am - 10:00pm, Tuesday - Thursday 11:00am - 11:00pm, Friday 11:00am - 12:00am, Saturday 2:00pm - 12:00am, Sunday 2:00pm - 10:00pm.
Brunch: Saturday & Sunday 9:00am - 2:00pm and every holiday Monday

http://www.wearefoundingfarmers.com/ 

 

Shake Shack

ShackBurger, Shroom Burger, Fries, & Pumpkin Pie Custard

Background: The first Shake Shack was opened in 2004 in Madison Square Park in New York City. Founded by New York Restauranteur Danny Meyer (Famous for Eleven Madison Park & Union Square Cafe), Shake Shack now is a publicly traded company with locations in over 10 major metropolitan cities around the world.

Order This: You really can't go wrong with anything on the menu, but if it's your first time you have only two options: The SmokeShack or the 'Shroom Burger. The SmokeShack is the Jesus of the hamburgers, with cheese, smoked bacon, chopped cherry pepper and ShackSauce. The words here do not do justice to just how good this burger is. The biggest mistake is only ordering one - because you're guaranteed to want another but there is another hour long line to wait through. The other option is the 'Shroom Burger, which is a portobello mushroom filled with melted cheese and deep fried. The first bite of this beauty will have you starting your own hipster food blog with a title something like "Shroomnami" or "Shroomapotamus".

They are also known for their crinkle cut fries, which are really good but slightly overrated when some people call them "the best fries in the world." They are definitely extremely good, but they aren't the best you've ever had. I recommend ordering them with cheese on top. 

The hot dogs are good as well, but don't waste your time when you can have a SmokeShack or 'Shroom Burger.

Dessert: The other main reason besides the burgers to visit Shake Shack is their custard. They have chocolate and vanilla every day, along with a special flavor which they change once a week. The last time we were there they had a pumpkin pie flavor, which was amazing. I highly recommend getting a concrete (custard with mix-ins) with chocolate truffle cookie dough.

Drink: Brooklyn Brewery has crafted an exclusive beer for Shack Shake called the ShackMeister Ale. They also have numerous local brews on tap at each of their locations. 

Atmosphere: Nothing fancy, but all you need for some quality burger-eating time. 

Southern Hospitality: The service is super polite, but expect to wait a while as everything is made to order. 

Ollie's Notes: AHHHH BURGERS 

Ranking: 4 out of 5 

Et Cetera:

Check their website at www.shakeshack.com for the nearest location and hours.

 

King Daddy's

Korean Fried Chicken/Pumpkin Waffle/Whipped Cream

Poutine with Lamb Gravy

Baller Side Salad

Heirloom Chicken/Belgian Waffle/Peanut Butter

Background: Owners John and Julie Stehling opened King Daddy's in West Asheville during the spring of 2014 after the success of their first restaurant, Early Girl Eatery in downtown Asheville. 

Order This: This is mostly a chicken and waffle joint, but the options and customizations available will blow your mind. First, you pick a chicken. You can choose between Fried, sub-genres of fried (Korean, Habanero Sweet Potato, Gluten Free, Fried Chicken Livers), grilled, or, the clear winner: Heirloom, which is lightly breaded and sautéed in a cast iron skillet. This chicken takes a little longer than the other ones, but it is so worth it. You can also choose between white/dark and leg/breast/thigh for most options. Then, stop: waffle time. All are served with maple syrup or sorghum, and the best options here are the Pumpkin and classic Belgian Waffles. The Cracklin Waffle (pork cracklin in the batter) is the only one I have tried that I wouldn't order again, but this could be personal preference. But don't stop there! Top your waffle with dessert-y things, like peanut butter, banana, chocolate chips, strawberries, caramel, ice cream...the world is your oyster.

Their other entrée items look amazing, like the Lamb Burger or the all-day breakfast items (Fried Pie: Aged Country Ham, Poached Egg and Brie Style Cheese in a Flaky Crust, Waffle Benny), but the pull of the chicken and waffles is too strong. The veggie sides and appetizers are decent, but I wouldn't fill up on them--save room for the mains and dessert. The pictured Poutine didn't wow us, despite being made with lamb gravy. The only caveat is that their side salad is the best I've ever had--who puts avocado on a side salad? Legit. 

Dessert: The desserts are worthy of a trip on their own. Highest recommendation to the Chocolate Mayo Cake and the Banana Pudding (with cubes of pound cake). I have it on good authority that these go smashingly with tequila shots and three rounds of Clue. 

Drink: There's a large beer selection and creative cocktails like the Sorghum Old-Fashioned or the Sherry Cobbler (Amontillado Sherry, Orange, Sugar), but for some reason when I come here all I want is a glass of milk, which I never get elsewhere. It goes with the waffle, I swear. Try it--the combo is worth the strange looks you will get when you order. 

Atmosphere: Their seating area is on the small side, but it is so cozy inside. Bonus, their retro branding and cool chicken logo translates into a mean t-shirt. 

Southern Hospitality: The (hipster) service here is decent, if a bit on the slow side.

Frankie's Notes: Chicken & Waffles will never jump the shark; Side salads that don't cheap out; Ms. Scarlet, in the mountain house, with a lime wedge; Adults ordering milk: it's fine; There should be affirmative action in the Asheville food scene for the non-tragically hip set. 

Parking: There is a lot in the back, but it is shared with a Crossfit, so don't park in those spots. They will tow your car with their bare (bear) hands. 

Ranking: 3 out of 5

Et Cetera: 

444 Haywood Road
Asheville, NC 28806
Sunday-Thursday: 9am-10pm
Friday-Saturday: 9am-11pm

http://www.ashevillekingdaddy.com/ 

 

The Summit Room

Cheese Plate

Blueberry Hand Pie with Buttermilk Whipped Cream

House Fries

Shrimp Bahn Mi Sliders

Denali Cocktail

Potato Gnocchi

Sriracha Deviled Eggs

Lobster Nachos

Cheddar Scones

Background: The Summit room is off of East Boulevard in Dilworth, connected to another restaurant, The MayoBird. This location used to house a Caribou/Bruegger's, and it's an understatement to say that this change was a major upgrade. North Carolina native Deedee Mills owns both restaurants--The Mayobird is a lunchtime/coffee shop affair, and The Summit Room is their upscale dinner spot. Per our waitress and their website, the owner decided to open up the other half of the restaurant and name it The Summit Room after she climbed to the top of Mount Kilimanjaro. Dang, girl. 

Order This: When we sit down at a restaurant, we survey the menu and discuss our non-negotiable items, just like any two normal adults out to eat for the last time ever. There are spreadsheets and old school accountant visors involved, obviously. My must-have here was the Potato Gnocchi (Mushroom  "tea" cream, herbs, roasted mushrooms, porcini dust, fresh cheese, blistered tomato relish, baby mustard greens). Take a minute and let that soak in. We split this one, but I already know that next time I won't even share. That was the only large plate we ordered, but also we split lots of small plates. We tried The Tomato Stack Salad and the Roasted Grape Salad--these were good, but not earth-shattering. You know, like salad tends to be. On to more important things: Sriracha Deviled Eggs (Peppadew Relish & Ghost Pepper Syrup), Lobster Nachos, Shrimp Bahn Mi Sliders, and a much-hyped Cheese Plate. The eggs were tasty, but not as spicy as we would have expected. The lobster nachos were well-liked, if a bit anemic on the portion and amount of lobster. Table favorite award goes to the Bahn Mi Sliders, they smashed and grilled the shrimp, which was a nice touch. The Cheese Plate did indeed live up to the hype, there were lots of accouterments like apple butter, spicy mustard, and honeycomb. 

Dessert: Our dinner companions were shocked that we wanted dessert, and it was not the first time they had met us or dined with us...strange. Hopefully we will get them to come to the dark side and order dessert on the reg from now on. The Blueberry Hand Pie with Buttermilk Whipped Cream and Vanilla Sauterne Reduction...oh my wow. I would say there are no words, but there are, and the point is you just really need to stop whatever you're doing and go order this. The pie was huge (for those with big hands?), the crust was flakey and doughy, and, in sum, this was a highlight of the evening. 

Drink: The craft cocktails here are where it's at. They have seven cocktails named after mountains, "The Seven Summits." We tried the Denali, made with Apple Pie Moonshine and North Carolina honey, and the Mount Vinson, made with Tito's vodka, vanilla bean syrup, and ginger beer. They also have seven more speciality cocktails that are twists on old favorites, like a Chocolate Old Fashioned. Their water and soft drinks are served in cool aluminum cups with the good, small, chewable ice. You know what I mean. 

Atmosphere: We sat outside on the patio, which was to-die-for cute: warm lighting, comfy seats, and a very relaxing vibe. 

Southern Hospitality: Everyone was so helpful and sweet, from the hostess to the manager. The only hiccup was when I asked for more bread and the waiter told me that he likes to tell his customers to pace themselves because there is more food coming...yeah. It's not my first time at a restaurant, bro. And these were cheddar scones, so of course I wanted seconds. It's only natural. 

Frankie's Notes: Climbing mountains and opening multiple restaurants like a boss lady; See-through green visors and the kind of ice you get at golf courses and bowling alleys; Ordering salads even when you know it's going to suck; Going out with three and a half Jews who order the pork/shellfish combo; Pies that fit in your hand, if you have really big hands; Being food shamed by a waiter but overcoming it with cheese bread and butter. 

Parking: There is a an ample parking lot attached to the restaurant. Easy peasy. 

Ranking: 4 out of 5

Et Cetera: 

1531 East Boulevard
Charlotte, NC 28203
Monday-Saturday: 5:00 until ? 

http://www.thesummitrm.com/ 

 

BLT

Filet Mignon

Gruyére Popovers

Chocolate Peanut Butter Mousse

Crab Cake

Ricotta Gnudi

Chicken Liver Paté

Grilled Double-Cut Bacon

New York Strip Steak

Tuna Tartare

Peach & Blueberry Crisp

Background: BLT is a "boutique chain" of 15 steakhouses located mostly in North America (I see you, Seoul!). The main Chef at the Charlotte location is Ben Miles, who was previously at Table in Ballantyne.

Order This: We have a simple philosophy at scallionpancake: order steak at a steak restaurant. Don't try to get cute and order a salmon filet (although I am sure it is excellent) or a salad. Don't be that bro, bro! When in Rome, act like a carnivorous Roman and order a steak. That being said, we highly recommend either the New York Strip or the Filet Mignon. Both of these cuts were seasoned and cooked perfectly (perfectly rare, the other chief component to the above philosophy). We tried a variety of appetizers and sides including the Tuna Tartare, Crab Cakes, BBQ Potatoes, Ricotta Gnudi, and the Grilled Double-Cut Bacon. All of them were fabulous, but the standout of the bunch was the BBQ Potatoes. They smashed fingerling potatoes, deep fried them, and then sprinkled bbq seasoning over them. Or, the real winner, besides the steak, may have been the amuse-bouche: Chicken Liver Pate´ and Grilled Toast Points. They also give you, fo' free, the most giant, delicious Gruyére Popovers. Both of these are worth putting in your purse and taking home for later consumption. 

Dessert: The Peach and Blueberry Crisp stole the show here. They prepare their crisp with a large amount of cinnamon and granola and less fruit, which is the way God intended. We also sampled their Peanut Butter Chocolate Mousse, which was excellent as well. And don't forget the amuse-bouche dessert--tiny, round bites of brownie heaven. Is it still an amuse-bouche at the end of the meal? Don't care, fo' free. 

Drink: Their cocktail and wine list is very expensive--er, extensive. Jason had the Uptown Tea Party (tea-infused cognac, lemon, and housemade ginger beer), which he enjoyed. The birthday boy in the group had a few Shades of Pink (hanger mandarin, aperol, peyschaud's bitter, grapefruit, and prosecco), because real men drink pink drinks. All the cocktails were delicious--as they should be for $14-18 each.

Atmosphere: The restaurant is located inside the Ritz Carlton, but it doesn't feel stuffy or like you're walking into a vault filled with money. BLT has a cozy, modern vibe going for it, making it very easy to linger over dessert and coffee. 

Southern Hospitality: Our waiter was exceedingly nice (and funny). He handled all of our questions, foul language, and inappropriate humor with ease--in addition to giving great recommendations on the best dishes on the menu. The fire alarm went off midway through dinner, but the BLT staff handled it smoothly and didn't allow that event to negatively impact our experience. 

Frankie's Notes: Don't you dare order a salad here; Popovers are the new black; Don't put food in your purse, unless you have a really big purse; When waiters think the girly drink is mine, not Jason's; False fire alarms can add a level of adrenaline and intrigue to dinner; You only turn 273 in dog years once, Matt--happy birthday!

Parking: It's Uptown so good luck. The Ritz has a valet service and there is street parking off of College Street.

Ranking: 5 out of 5

Et Cetera: 

110 N College St
Charlotte, NC 28202
Monday-Friday: 7:00-2:30, 5:30-10:00
Saturday: 7:00-12:00, 5:30-11:00
Sunday: 11:00-2:00

http://www.e2hospitality.com/blt-steak-charlotte/ 

 

Ajbani

Hearty Veggie with Chickpeas over Couscous

Lamb Birouats with Harissa Yogurt Sauce

Candied Onion & Raisin Salad

Eggplant Zaalouk

Beef Tajine with Prunes and Almonds

Rubbed Chicken & Apricot Over Couscous

Background: Fez native Hamaza Seqqat opened Ajbani in Plaza Midwood this July, where he and Johnson and Wales graduate Chef Craig Linthicum are serving up traditional Moroccan cuisine. 

Order This: Moroccan cuisine is centered around couscous and tajine (slow cooked stew) dishes. We got the Rubbed Chicken and Apricot, served over couscous and vegetables, and the Beef Tajine with Prunes and Almonds. The beef tajine was the standout of the two meat dishes--the meat is marinated and slow cooked with caramelized onions, honey prunes, and toasted almonds. We also tried a vegetarian dish, the Hearty Veggie with Chickpeas over couscous. The vegetable dish and the chicken dish were almost indistinguishable, save the chicken, of course. Both had the same aromatic spices like saffron and tumeric, similar vegetables and dried fruits. While they were both good, we probably would stick with just one dish in the couscous category in the future so that we could order more varied items from the appetizers and accompaniments. Their Lamb Briouats were delicious--they are a light and savory fried puff pastry served with their Harissa Yogurt Sauce. The other appetizer we tried was the Eggplant Zaalouk, which is roasted eggplant dip with tomato, garlic, and cilantro, served with pita bread. This dip is more like a chutney--large pieces of chilled, marinated eggplant. It was good, but the pita served with it was subpar--and a little stale. For the sides, we got the Candied Onion & Raisin salad (onions candied with apricots, raisins, date sugar, rosewater, and slivered almonds), and more Harissa yogurt sauce. The salad was excellent on its own, or on top of any of the other dishes. Highly recommend. 

Dessert: Baklava, baklava, baklava. We were too full to eat this right away (see the obscene amount of food depicted above), so we saved it for another hour where we unabashedly broke it out at Thomas Street Tavern over drinks. This was by far my favorite dish from Ajbani, and if that's wrong, I don't wanna be right. The baklava is heavy on the rosewater and honey, light on the nuts. The portion is huge, and five of us split it without feeling deprived. 

Drink: Their drink selection is small, and no alcohol is served. It's just water, soft drinks, and bottled tea. We were wanting some traditional Moroccan mint tea in a bad way. However, we did have the drink of the fall with our baklava at Thomas Street Tavern: Smith & Forge hard cider with a shot of Goldschlager. Doooo it. 

Atmosphere: Ajbani is technically take-out only right now, but they do have a few tables inside and outside if you want to eat there, which we did. The decor is minimal as the space is small, but it does have some cool Moroccan tile and other accents. 

Northern African Hospitality: The guy working the counter was very helpful in giving us recommendations and checked in on us, even though there is no table service. This place is located in a shopping center that doesn't exactly scream fine cuisine, but the food is legit and every one of their five tables was filled with families dining.  

Frankie's Notes: I swear we were eating with three other people that night; except two of them didn't show up; basically we ate a lot; carrying and eating your dessert at a second location; Jason wants a Moroccan tile bathroom; super cute hipster Midwood/Noda families are the new prototype; don't judge a restaurant by its shopping center. 

Parking: Parking can get a little crowded, but it seems like you can also park next door near Three Amigos, official paper signs discouraging you notwithstanding. User assumes all risk. 

Ranking: 3 out of 5

*Update* Closed as of August 2016 as the owners search for a larger, full-service restaurant

Et Cetera:

2903-C Central Ave
Charlotte, NC 28205
Tuesday - Sunday: 4:00pm - 10:00pm
Closed Monday

http://ajbanirestaurant.com/

 

Biscuit Head

Pulled Pork Biscuit

Jam & Butter Bar

The finish line is a biscuit

These 75 people have to eat biscuits before you

OG Biscuit, Local Pork Sausage Gravy, Home Fries of the Day

Background: Ancient astronaut theorists suggest that aliens landed in Asheville during 2013 and shared with chefs and co-owners Jason & Carolyn Roy the secrets to the best biscuits in the world. They now have two locations in Asheville and plan to open up a third in Greenville, SC in 2016. 

Order this: The pulled pork biscuit with jalapeno pimento cheese, bacon, a poached egg, and maple syrup. There are no words for how great this tastes, and it's without a doubt yet another gift from the aliens--right after they finished Stonehenge, duh. If you're not a carnivore, then try the fried green tomato biscuit with brie, tomato, two poached eggs, and a smoked tomato hollandaise sauce. Also, PSA: while we aren't typically the biggest fans of gravy, their local pork sausage gravy can and should be eaten with a spoon. They have an entire bar filled with a wide assortment of butters, jams, and hot sauces. Definitely eat those with a spoon, too. Top two: cherry amaretto jam and banana habanero hot sauce.

Dessert: They have biscuit donuts, and while they're good, they're not the best thing going here--save room for the OG biscuits (with extra-extra jam), and the Bacon of the Day. 

Drink: They have a wide variety of gourmet coffees, teas, freshly-squeezed juices, and mimosas. We didn't do any early morning drinking, but on our next visit we're going to try the sake Bloody Mary with house-made pickles.

Atmosphere: Be prepared to wait. When we got there around 9:30am on a Sunday, the wait was a line about 30 minutes out the door. You order at the counter and they give you a number, at which time you stake out a table and hoard up on jams and butters like your life depends on it (after 30-45 minutes of thinking about biscuits it basically does). 

Southern Hospitality: The service is awesome--even though the wait is out the door, they don't make you feel rushed when you finally make it to the counter. This trip, we wanted to stock up on condiments and t-shirts, and they were very patient as we figured out what they had/what we wanted. They also bring around samples as you wait outside. 

Frankie's Notes: Aliens painted the Sistine Chapel; gravy flights are a thing; tip of the cap to our vegetarian friends; knowing your vegetarian friends will never know the distinct joy of a Bacon of the Day (BotD); successfully carrying 7 tiny paper cups of jam at one time; waiting outside in a line to eat biscuits reflects the deepest and most central part of our shared humanity.  

Ollie's Note: Habaneros can improve the experience of eating a banana 112%.

Parking: They have a lot behind the restaurant which normally costs money, but they will give you a validation ticket once you order. Otherwise, you are left to forage for street parking. 

Ranking: 4 out of 5

Et Cetera:

733 Haywood Rd.
Asheville, NC 28806
Tuesday - Friday 7:00 am - 2:00 pm
Saturday - Sunday 8:00 am - 3:00 pm

 

White Duck Taco

Buffalo Chicken Taco

Mole Duck Taco

Korean Bulgogi Taco

Lump Crab Salad Taco

Watermelon with Lime

Background: Husband and wife team Laura Reuss and Ben Mixson opened the original White Duck Taco Shop in the River Arts District of Asheville in 2011 and have been serving great tacos and other Mexican-style treats ever since. They have recently opened new locations in downtown Asheville, Johnson City, TN, and Folly Beach, SC to meet increasing demand. Columbia, SC is the next up to get their own pato blanco (come to Charlotte next, please?)

Order this: The Buffalo Chicken Taco. Admittedly, this is kind of a a basic, non-authentic choice--but this taco is basic done right: slightly spicy, fresh, and delightfully simple. We also sampled the Mole Duck, the Korean BBQ, and the Lump Crab taco - all of which were fabulous and could stand up to the Buffalo Chicken Taco in a street fight, although they would all lose. If our stomachs could have mustered it we could have easily tried every taco on the menu and not been disappointed.

Dessert: The desserts are made in-house and sounded great (Coconut Macaroon Pie with Salted Caramel...gah), but we were, for once, too full for dessert. Also, going back up to the counter to order dessert seemed really taxing at the time. See below. 

Drink: The margaritas were amazing. Just make sure if you have more than two to bring a designated driver.

Atmosphere:  The River Arts District location is super hipster and chill, but not in the bad way where you ponder existential concerns, like why you own zero fedoras. There is ample outdoor picnic table seating, and limited indoor seating. Sit outside, if weather allows; all the cool kids were doing it. 

Southern Hospitality: The counter-servers are also Asheville-level cool, as well as friendly and accommodating--they gladly made a substitution for my corn fear (seriously, tacos taste so much better on flour tortillas, what are the rest of you doing?)

Frankie's Notes: How many more weeks until Pumpkin Spice Tacos?; having to get up again to order dessert is a great diet plan; only owning WASP-y hats; gazing out at the cool kids' tables; corn will destroy your whole life.

Parking: Ample street parking at the River Arts District location. The downtown location is undoubtedly more difficult. 

Ranking: 4 out of 5

Et Cetera: 

1 Roberts St. (River Arts District) 
Asheville, NC 28801
Monday-Saturday 11:30-9:00 pm 

 

Evoke

Peruvian Ceviche

Angus Flat Iron Steak

Sorbet Trio

Teres Major

Background: Inside of the Meridien Hotel in Uptown's Second Ward, Chefs Oscar LaFuente and Robert Reinken crafted a steakhouse menu with modern twists. Evoke opened in December 2014 in the newly updated hotel--formerly The Blake. The internet tells me that this was once a place of ruination and sadness, like a tall Motel 6. Knowing that, this place looks especially classy.

Order this: We came here for restaurant week, so our review is limited to that menu. However, Evoke is a great place to come for restaurant week, as their steak offerings typically range from $40-90. The highlight of the appetizer menu was the Peruvian Ceviche, served with habanero, red onion, and sweet potato chips. In all honesty, the lure of this dish was one of the reasons we chose this place (for Jason, ceviche is only second to calamari), and it did not disappoint.

For entrees, we each tried the two steak offerings--Angus Flat Iron served with yukon potatoes and crispy mushrooms, and the Teres Major served with caramelized onion puree and summer vegetables. No one at our table knew what Teres Major was, prior to some heavy Googling where we also learned about many Latin American mountain ranges. Anyway, it's a very tender, filet-esque cut of beef and is, apparently, delicious. Everything was spot-on, and portion sizes were perfect. We definitely want to come back to try the dry-aged steaks.

Dessert: Okay, so we really chose this menu for the ceviche and the promise of Citrus Honey Ricotta with seasonal berries and almond ricotta. It was perfection and the portion size of this was woefully inadequate for someone who enjoys slipping into a diabetic coma after dinner. Jason had a momentary lapse in judgment and ordered the gelato option, and those were just smeh. There is no picture of my ricotta because I ate it like a wild animal.

Drink: Great wine and beer selection and some really creative cocktails made with infused vodkas.

Atmosphere: The decor here is very 60s mod and accented with bold yellow throughout. There is a less than seamless transition from hotel lobby to restaurant when you first walk in, but it is very hip and fun, as far as hotel lobbies go. Beware form over function: I saw several people bump their heads on low-hanging light fixtures. #awkwarddatemoment.

Southern Hospitality: I do not know if they were team serving or if the wait staff was disorganized. Either way, this resulted in overly attentive service.  

Frankie’s Notes: Jason should have a blog just for calamari; cuts of meat you think are maybe types of fish; Googling at dinner; running into things on a date; stage 5 clinger servers.

Parking: Street parking or valet.

Et Cetera: 

555 S. McDowell St.
Charlotte, NC 28204
6:00 am-11:00 pm daily

http://www.evokerestaurant.com/

 

Customshop

BBQ Octopus

Yellowfin Crudo

Beef Carpaccio

Background: Chef and owner Trey Wilson has created a cozy and elegant dining spot in the Elizabeth neighborhood. 

Order this: The menu changes often according to season and availability, but some staples we enjoyed included the Beef Carpaccio (with fresh horseradish and shaved celery) and the Yellow Fin Tuna Crudo with lemon, jalapeno, and a generous amount of tangerine aioli. The real winner was the BBQ octopus; the presentation is impressive (one large...tentacle) and it is served with hot smoked potatoes, black garlic vinaigrette, and aioli. Regrets: the squid ink linguine looked amazing and I wish we would have tried it—next time.

Dessert: The dessert menu was, at the time of our visit, basic and sad (brownie sundae, etc.), so we skipped it. They need to step up their dessert game to match their impressive main offerings.

Drink: Extensive wine menu and cocktails.

Atmosphere: Customshop is perfect for a date night—soft lighting, candles, and a relaxing and upscale feel.  

Southern Hospitality: The service is formal but not stuffy, and servers are knowledgeable about menu offerings.

Frankie’s Notes:  large tentacles; shoutout to the person who hit the trolley with their car; desserts that make you think you're at Applebee's; candles = romance city 

Parking: Street parking, or one of the lots across the street/behind the restaurant. Better yet--take the new trolley! 

Rating: 4 out of 5

Et Cetera:

1601 Elizabeth Avenue Charlotte, NC 28204
Open Tuesday-Thursday 5:00-10:00
Friday-Saturday 51:00-11:00
Sunday 5:00-9:00
Closed Monday

http://www.customshopfood.com

 

Local Loaf

Homemade Poptart & Steak Sandwich

Chicken and the Egg Sandwich

Chocolate Chip & Blueberry Pancakes

Background: Local Loaf opened in May 2013 and is located inside of 7th Street Market. Chef Adam Spears makes innovative sandwiches and other entrees using freshly baked artisan breads.

Order this: Charlotte Agenda recently named their BLT one of the best sandwiches in Uptown. Their version puts a uniquely southern spin on the classic: pimento cheese, popcorn shoots, and tomatoes of the fried and green variety. Other sandwiches to try include the Chicken and the Egg (hand breaded chicken tenders, Cheerwine sauce, biscuit), and the Steak and Egg (with marinated skirt steak and scrambled eggs). 

From the bakery case, you have to try the homemade pop tarts and the muffins (mostly the tops—duh).

Dessert: Anything from the bakery case will do (see above)…or you could go next door to Cloud 9 for any of their fabulous confections. You should at least go and stare at the case while you wait.  

Atmosphere:  7th Street Market is almost always bustling, but it is usually not difficult to find a seat somewhere. While it can get noisy here, it’s still a comfortable place to sit and eat, drink coffee, and people watch.

Southern Hospitality: Service is counter-service, and it is, well, serviceable.

Frankie’s Notes: Sandwiches served on cool wooden boards; southern cheese spreads; pop tarts for grownups; people watching as an Olympic sport; why do they even make muffin bottoms?

Parking: Street parking or in the 7th street garage, which you can get validated inside.

Rating: 3 out of 5

Et Cetera:

7th Street Public Market
224 East 7th Street
Charlotte, NC 28202
Tuesday-Friday 7:00-4:00
Saturday & Sunday 8:30-4:00
Closed Monday

http://www.localloafcharlotte.com/