Jason Ackerman 10/24/17 Jason Ackerman 10/24/17

Your Pie

Background:
Your Pie was opened in 2008 by Drew French, after he visited his wife's family in a small town outside of Naples, where he fell in love with the simple and delicious art of wood-fired pizza. Today, Your Pie is a franchise with tons of locations across the Southeast and Midwest. Charlotte's very own Your Pie opened in July 2017 in Southend, and we were honored to be included on the invite for their media preview day. There are so many create-your-own pizza places in Charlotte now, but we really felt that Your Pie distinguished itself with its food and service.

Eat This:
Obviously, the name of the game is the create-your-own pizza, but if you aren't feeling particularly inspired, Your Pie has created some topping combinations for you. Ankor Patel, the owner of the Southend franchise, recommends the Southern Heat--a blend of buffalo sauce, chicken, red onions, mozzarella, and jalapenos. The pizzas can be made on white or wheat crust, or even a 50/50 blend of white and wheat if you want to go healthy, but you don't want your pizza to taste 100% like cardboard. All of the veggie toppings used at each franchise are locally sourced, and the freshness really comes through in each pie.

Not feeling pizza? How about a panini, or a salad in bread bowl? Salad in a bread bowl is a game changer for me--like, I want to be healthy and have vegetables and fiber and things, but you know: CARBS. Talk about the best of both worlds.

The bowl is BREAD/image courtesy of the YourPieClt Instagram page

The best thing we tried, though? Their cheesy bread sticks. These reminded me of eating Papa John's at middle school sleepovers, and I freaking loved it.

Dessert:
Part of what makes Your Pie stand out from the other pizza places like it, is their gelato and sorbet offerings. It seems as though most pizza places offer a shrink-wrapped cookie or brownie, and that's it. While Your Pie offers those trusty staples as well, their gelato steals the show. We tried the blood orange sorbet, which was perfect for a sweltering July day. I can't wait to get back and try some of their other flavors soon.

Drink:
In addition to soft drinks, Your Pie offers a large selection of wine and beer, and they always offer beers that are local to the franchise area.

Atmosphere:
There is ample seating, if you are not taking your pizza to go. A fun local touch? This beautiful green wall created by Torri from The Savage Way

Pizza, love, and hoppiness//image courtesy of the YourPieClt Instagram page

"Make Your Own" Hospitality:
Sometimes, the service at create-your-own places is lacking, and of course, there is always the completely legitimate concern that the employees are skimping on the topping options. This is not the case at Your Pie--you can rest assured they will load up your pizza with a smile.

Frankie's Notes:
Salad in a bread bowl solves the timeless conundrum of: I don't want to die of malnutrition, but I'm freaking starving; Southern Heat is also the name of Frankie's basketball team; Cheesy bread sticks plus John Hughes movies equals pure nostalgic joy; Shrink-wrapped desserts by the register are kind of sad, but it doesn't mean I won't eat them; There is nothing like the stress of watching an employee neglect to put enough cheese on your order.

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.

Jason Ackerman 10/17/17 Jason Ackerman 10/17/17

Tea Fusion Cafe

Let's get exotic with our desserts, shall we?

Background:
Tea Fusion Cafe opened in 2016 in the University area of Charlotte. It's a popular hang among college students and Charlotte millennials who need their bubble tea fix. Other menu options include shaved ice cream, bahn mi, and a blended mango and chili powder/mango smoothie called a mangonada. If driving to the University area seems like too much of a hike, let us assure you that Tea Fusion is well worth the drive. Put on your favorite podcast, and get ready for the best Asian field trip this side of Super G Mart.

Eat This:
We always go for the bahn mi, although savory offerings also include a variety of small bites, including popcorn chicken, calamari, fried tofu, and edamame. When it comes to bahn mi, you have a choice of ten filling options, ranging from a simple fried egg to unagi (eel). Picture below is the M8--Bulgogi, or Korean barbecue beef. All of the sandwiches also include the traditional mix of pickled vegetables, including carrots, cucumber, cilantro, and daikon radish.

Dessert:
Although there is a dessert case filled with various cakes and macarons, we can only recommend the shaved ice cream. It is not easy to find shaved cream ice outside of a major city, and you would be silly not to jump on this opportunity. The only other place to get this delicacy in Charlotte, that we are aware of, is the pop-up Snow Fluff Shavery. If you know of any others we are missing, let us know in the comment section!

Shaved ice cream is made by freezing large cylinders of ice cream, and then shaving those cylinders into ribbons of deliciousness using a magical unicorn machine. The result is a light and creamy texture somewhere between traditional ice cream and a snow cone. The flavor options at Tea Fusion Cafe are green tea, strawberry, taro, and coconut, and we always go green tea or taro. Once you chose your flavor, then you can load up your ice cream with all of the traditional Asian toppings: red bean, sweetened condensed milk, mochi, popping boba, and a wide variety of fruits.

Green tea shaved ice with mochi, red bean, condensed milk, and strawberries

Taro shaved ice with popping boba//Photo courtesy of Charlotte Agenda — Taro shaved ice with popping boba//Photo courtesy of *Charlotte Agenda*

Drink:
The drink selection is one of the best things going at Tea Fusion Cafe. Their most popular option is their mason jar tea refresher, which is a blend of sweetened tea with a wide variety of mix-in options ranging from chopped fresh fruit to chia seeds and jellies. They also have all of the traditional bubble tea options, which you can get as simple milk tea, or blended up as a smoothie. Popular flavor options include Thai tea, green tea, taro, and avocado.

Mangonada//Photo courtesy of Charlotte Agenda — Mangonada//Photo courtesy of *Charlotte Agenda*

Bubble teas with boba and jellies//Photo courtesy of Yelp — Bubble teas with boba and jellies//Photo courtesy of *Yelp*

Atmosphere:
Check out that Ikea light fixture, though! I feel like I see that thing in so many restaurants these days. Tea Fusion is filled with comfy seating options, and even a highly sought after couch where you could comfortably sip your bubble tea for hours. There are lots of college kids here socializing and working on laptops, and it's the kind of place where you feel comfortable enough to stay a while after your meal.

Ever-popular Ikea light//Photo courtesy of Yelp — Ever-popular Ikea light//Photo courtesy of *Yelp*

Bubble Bubble Bubble Tea Hospitality:
Although Tea Fusion is a counter service cafe, the employees go out of their way to make you feel welcomed. They are very patient with customers taking a long time to navigate their menu, and they are quick to offer suggestions if you are unsure of what you're craving. The service is also super quick, and don't be discouraged if there is a long line—they keep it moving at a fast pace.

Frankie's Notes:
Cool Asian college kids will never let you get that prime couch spot; Why doesn't Super G Mart have shaved ice?; What kind of weird science makes popping boba pop?; I bet Ikea gave out those light fixtures as a free gift with purchase; If you are driving all the way to University, you should definitely make a quick stop at Ninety's Ice Cream, too.

Rating: 3 out of 5

Jason Ackerman 10/11/17 Jason Ackerman 10/11/17

Aliño Pizzeria

Background:
If you read our post on Barcelona Burger Bar, then you already know we are huge fans of Michal Bay's work (not to be confused with Transformers director Michael Bay--we are decidedly not fans of his work). After our awesome experience on the right side of the converted Mooresville mill (AKA the burger side) we were invited to head back on a recent night to check out the left side (AKA the pizza side). Aliño Pizzeria has been serving up authentic Neopolitan-stye pizza since February 2015, and the people are loving it. There are regularly lines out the door, although you won't wait long, as the staff has the process of getting you in and fed down to an art form.

How authentic is their pie? For starters, every week the restaurant gets shipments from Italy of San Marzano tomatoes, Buffalo Mozzarella, and "00" flour, a designation which means the flour is very finely ground. The pizzas are baked in custom wood-fire ovens for a mere 90 seconds. All of these steps are part of the process of making true Neopolitan pizza that has a signature soft and doughy crust with the perfect amount of chew. The ingredients used are of the highest quality, and it is evident that each pizza is made with a great amount of care.

Eat This:
We went with our friends Jess, Andrew, and Lorin, and splitting two pies turned out to be the perfect amount of food.

**Bellucci**

***Cremini mushrooms, caramelized Cipolline onion, fresh garlic, truffle oil (no sauce)***

**Sorrento**

***Pepperoni, San Marzano tomato sauce, fresh buffalo mozzarella, fresh basil, fresh garlic***

The pizzas were incredible. The crust is like nothing else I've ever had, and the toppings were all flavorful and oh so savory.

We also tried a caprese salad, and we were so glad we did. I have never tasted Buffalo mozzarella as fresh as this. The spicy greens and the late summer tomatoes drizzled with some high quality olive oil--ugh. I was just in heaven eating this salad. Which is really saying something when the pizza was so delicious. The caprese was the perfect accompaniment to our meal.

**Caprese Salad**

***Fresh, ripe tomatoes, buffalo mozzarella, fresh basil, extra virgin olive oil***

One of my favorite parts about Aliño was their sauce and condiment bar. As a gal who likes a lot of red sauce for dipping, this allowed me to get as many servings as I wanted without feeling embarrassed. Hooray!

Dessert:
As we mentioned on the Barcelona post, all of the gelato and the cannoli are made in house. There is also a wide variety of cakes from a local bakery, so no matter what you are craving at the end of your meal, Aliño has you covered.

**cannoli**

**Chocolate chip & pistachio**

Drink:
Like its sister restaurant Barcelona Burger, Alino has a large assortment of wine and beer, and the ever-popular freestyle Coke machine.

Atmosphere:
Whether you want to sit outside in Alino's covered patio area, or inside in the spacious dining area, you will be comfy and cozy.

Napoletano Hospitality:
Everyone at Alino is so friendly, and everyone always seems to be in a good mood. The folks at the counter who take the order are knowledgeable and efficient and the food runners are fast--seriously, the last time we were here our pizzas beat us to the table because we took so much time playing with the Freestyle Coke machine.

Frankie's Notes:
If they can make mozzarella from buffalo milk, imagine what they could make from pug milk; We covered Alino and Barcelona on episode one of the podcast, and you should definitely give it a listen here; Jason plus a Freestyle Coke machine = unbridled joy; If there is a condiment, sauce, or salsa bar, you can rest assured that I will come back with seven to nine varieties just for me; Don't touch my sauce.

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.

Jason Ackerman 10/5/17 Jason Ackerman 10/5/17

Restaurant Tim Raue

A block of the Berlin Wall is part of the decor

Background:

Tim Raue is broadly considered to be the best chef in Germany. He had a hard upbringing ; he was abused by his dad, and raised by his mom and grandmother who had little money. Raue joined a gang when he was young, he describes himself as angry and violent. After being unsuccessful at school, he was given three career paths at a vocational school --a gardener, painter, or chef. He chose chef, and it is lucky for us and the culinary world that he did. Raue was talented at school, but couldn't get hired because he was from the wrong part of town. He was given at chance at Chalet Suisse, where he honed his craft and learned the basics. He eventually wound up at Schloss Glienicke under the tutelage of Johannes Klapdohr. He first became a head Chef in 1998 at Kaiserstuben. In 2005, he was named "Rising Star of the Year,” while head chef at Swissotel, where he earned his first Michelin Star. He was also named Gault Millau Chef of the Year, the highest award for a chef in Germany.

Raue opened up his first restaurant in 2008 called Ma Tim Raue, which was heavily influenced by his previous trip to Asian a few years prior. He loves the ying and yang that Asian flavors bring to dishes. He opened up Restaurant Tim Raue in 2010, quickly earning two Michelin Stars and at one time the restaurant was as high as #36 in the world rankings. The restaurant is currently ranked #48 in the world.

Eat This:

We went to Tim Raue for lunch. We appreciated that you could order a tasting menu or a la carte, and you could mix and match these options for the table. Yvonne did a four course tasting, and I did the Signature six course tasting menu.

**Picked Ginger, cucumber and garlic, and red pepper marshmallows**

**Spicy Cashews**

**Dance for your spicy cashews**

When you arrive, they immediately start putting little dishes in front of you—eight in total, because this is the luckiest number in Chinese culture. These dishes included spicy cashews, pickled ginger, cucumber & garlic, red pepper marshmallows, and smoked trout. Our favorites were the spicy cashews. We were off to a, dare we say, spicy start.

**Wasabi Langoustine**

**We both ordered the Wasabi Langoustine, because this is Tim Raue's signature dish and my favorite dish in the entire world. We first tried this dish at** **In Situ** **in San Francisco, and we specifically wanted to come to Tim Raue to try this original.**
In many ways, Tim Raue is our Mecca, and this dish did not disappoint. The spiciness of the Wasabi mixed with the butteriness of the langoustine, as well as the sweet, spicy, and crunchy mango sauce beneath adds up to something incredible. It's perfection, and gave us more faith that there is a god. I almost ordered another one at the end—it's that good.

**PikePerch**

**with kamebishi soy ten year, leek, and ginger**
**Next up was the pikeperch. This was brought out in a steamed bamboo box and served over the ten year soy. After the wasabi langoustine, this dish seemed pretty average.**

**Suckling Pig**

**with Japanese mustard and pickled ginger.**
This was my second favorite after the wasabi langoustine. The pork was cooked perfectly and paired nicely with the spicy Japanese mustard—again, the ying and yang Raue loves. Pork is hard to cook right and is often served overcooked and tough. What made this nice was the crunchiness of the skin and the tenderness of the center.

**Dim Sum**

**Pork, green pepper, and mayonnaise**
**Raue is known for his modern take on dim sum. The pork dumplings were cooked perfectly and the green pepper added a nice flavor.**

**Chicken egg**

**with morning glory and black truffle.**
Talk about an explosion of flavor in your mouth! The delicate black truffle with the egg combines in your mouth like two lineman clashing at the line of scrimmage (sports reference). The presentation seemed to be almost a play on Dr. Suess' green eggs and ham.

**Peking Duck**

Raue's other signature dish is peking duck. He uses the entire duck, serving it in three separate dishes. The main dish is the fried duck breast with leeks, apple, and a duck feet sauce. The second dish is duck liver mousse with cucumber, leek and crispy skin. Finally, you are presented with a duck broth containing the tongue, heart, and gizzards.

**Duck Liver Mouse**

**If it ain't chocolate mouse, we'll take duck liver mouse**

**Duck Gizzards**

**Gizzards for dayzz**

**yuzu Cheesecake**

How cute is this little guy? A chocolate and caramel coated koi yuzu cheesecake with yuzu ice cream. The koi had a really nice crunch to offset the creaminess of the cheesecake. The yuzu ice cream added a nice acidity to compliment the dish as well.

Drink:
Tim Raue has an extensive wine list and cocktail list—over 1,200 wines in total. This was lunch, so we didn't partake in any alcoholic beverages; however, I did get a sparking grape juice from South Africa that was very nice. Yvonne enjoyed tea and coffee.

Atmosphere:
Tim Raue feels mid-century modern, with brown wood and different shades of blue chairs. Raue describes Berlin as a Blue city. I'm not sure what that means, but it seems super German. There is really interesting modern graffiti art and bird cages with fake birds. Yvonne's favorite piece of art was the painting of trash bags you see pictured below. This painting should not work in a dining room setting, and yet, it totally does. There are table clothes on the tables, but they don't cover the whole table, which I think plays to Raue's edgy style. For a nice restaurant, it has a really relaxed, comforting, approachable vibe.

The Chicken Egg was served with cute, colorful cuttlery (say that 3 times fast)

German Hospitality:
The wait staff couldn't have been nicer, but they definitely gave off the stern German vibe. Basically they didn't laugh at my jokes, and I don’t like that. Other than that the service was exactly what you would expect it to be for a restaurant of this caliber— everyone was knowledgable and the service was exceptional.

Frankie's Notes:
Frankie is an East Berlin pug with West Berlin dreams; We are only stocking our next kitchen with bright green plastic spoons; Is it weird I ate the koi's head first so it wouldn't suffer a painful death?; After four tasting menus in four days on this trip, all we ate after this were kebobs and salad—we're still professional eaters though.

German bird cages hang behind the reception desk.

Oh yeah, they served stuff in these cute things, too

Rating: 5 out of 5 + 1 Michigan Pug

Jason Ackerman 9/29/17 Jason Ackerman 9/29/17

Ollie's Bites: Charlotte's Best Sweet Spots

This article first appeared on Localeur's website--check them out for travel recommendations! Localeur features in-the-know locals giving food, drink, and recreation recommendations from all over the world!

Amelie’s (NoDa, Uptown, Park Road, Rock Hill, Caramel Commons & Atlanta)

Amelie’s is a Charlotte staple for homemade french treats and delicious coffees. Their claim to fame is their salted caramel brownie, but my heart belongs to the éclair (choose from vanilla or chocolate custard). This is a great spot to linger and read a book, or get some work done as you sip your café au lait. There are now several locations to choose from, and each one offers the same quaint vibe and full range of menu options.

Golden Cow Creamery (South End)

Golden Cow makes all of their ice cream in house, and it’s walkable from lots of South End breweries and dinner spots if you find yourself craving something sweet on a night out! Their offerings change regularly, but try to catch the Honeycomb or Dunkaroos flavors. Bonus: there is outdoor seating for those balmy southern nights.

Sunflour (Elizabeth & Dilworth)

You can’t go wrong at Sunflour--everything is made from scratch, and their baked goods are to die for. Kids of all ages love their cookies and cupcakes, while more mature palates might go for the almond croissants, vegan raspberry muffins, or the “fig newtons.” On the savory side, their cheddar biscuits are the stuff of Charlotte lore. Make sure you grab a matcha latté or a coffee, too--hot or iced. There are two locations of Sunflour--one in Dilworth and one in the Elizabeth neighborhood.

Two Scoops Creamery (Plaza Midwood & Lake Norman)

Image courtesy Charlotte Five — Image courtesy *Charlotte Five*

Check out this ice cream joint for 70+ flavors that rotate yearly and tons of toppings on deck. Crowd pleasing favorites include Cookie Monster, Crazy Cake, and the Midnight Snacker. And yes--they do offer a signature “two-scoop” cone in case you don’t like it when your ice cream flavors mingle. There is now a Lake Norman location in addition to the original Plaza Midwood spot.

Renaissance Patisserie (South End)

Photo courtesy Renaissance Patisserie website — Photo courtesy *Renaissance Patisserie* website

Located in South End, Renaissance Patisserie is the real deal for authentic french pastries. Chef Sylvain Rivet delivers impressively beautiful and delicious treats such as the tarte aux pommes or kouign-amann pastries. There is not much in the way of seating here, but it would be a great place to grab a loaf of bread (and several pastries ) to munch on for the duration of your trip to Charlotte.

Ninety’s (University Area)

Ninety’s, which is located in the University area, brings levity to the Charlotte dessert scene. Their offerings are not only fun, but tasty, too! They have frozen cookie dough pops (yes, cookie dough on a stick), macaron ice cream sandwiches, and their signature yum-ee bun, which is cold ice cream is sandwiched in a warm glazed donut with lots of options for flavors and customization.

Jason Ackerman 9/20/17 Jason Ackerman 9/20/17

Astrid & Gastón

Background:
Gastón Acurio, chef & owner of Astrid & Gastón, is considered the Godfather of Peruvian cuisine. 20 years ago he opened Astrid & Gastón and put Lima on the map as one of the best food cities in the world. He has mentored many famous chefs, including Virgilio Martínez of Central. The restaurant relocated to Casa Moreyra in San Isidoro in 2014, and Gastón Acurio took over as ahead chef in 2015. Gastón's wife, Astrid Gutsche, is the head pastry chef and walks around greeting guests throughout the night. Astrid & Gastón is currently ranked the 33rd best restaurant in the world.

Gastón Acurio is the godfather, capisce?

Eat this:
You can order a la carte or do a tasting menu here. We did the tasting menu, because that's how we roll.

**The Hostel's Bed with Ocean View**

***Empanada, alfajor, dashi and tartar***
First bites are important, and Astrid & Gastón did not disappoint. We started off with a crab alfajor (to die for!), an empanada made of seaweed and oyster, and a fruit log with some magic on top. We were instructed to each one in one bite, which Jason loves to do since he is the fastest eater of all time.

**Sea Bass Ham**

***Lard, avocado, and sweet potato bomb***
Something consistent through all of Lima is the excellent quality of fish due to their proximity to the ocean. This bite of sea bass was no exception. The crunch of the cracker, the smooth citrus of the avocado, and the freshness of the fish come together for the perfect Peruvian bite.

**19th Century Cebiche**

***Catch of the day and sour orange tiger's milk***
Ceviche (Cebiche) is the national dish of Peru. The orange citrus is the key to this dish, which is the perfect kiss of flavor after you have the first taste of the fish. If you don't drink it up like a soup then you aren't living your life right!

**Sea Urchin Salad**

***Soba noodles and nikkei aroma***
It's the token sea urchin dish! In Scallionpancake's opinion you can take all the sea urchin off every tasting menu because it's just not that good. We get it --it's expensive and we are supposed to lose our minds over it. But we don't like eating something that tastes like ocean water, even if it has really good noodles with it.

**Cured Bonito & Coquito Melon**

***Vinagreta from all bloods and herbs from our garden***
**This was the dish I like to call, "the good fish with colorful flowers." It was good quality fish covered in colorful flowers. Fin.**

**Bread**

**It's bread time! Hands down the best bread we had in Peru. The breads came with whipped butter, whipped avocado, whipped roasted red pepper spread, and a little container of the best lard ever.**
A Scallionpancake rule is don't serve your butter hard, because WTF is up with that. News flash: it's hard to spread a solid object with a butter knife. Astrid didn't disappoint us, and all the spreads were perfectly room temperature. The breads were all great, too. A few standouts were the potato and cheese, the olive roll, and the gooseberry bread.

**The Blushing Egg**

***Hidden on a fish cupe from Lima.***
**There isn't much to say about this one, other than we didn't like it. Let's move on.**

**Guinea Pig Pekinesse**

***The one of all the life***
Guinea pig, or cuy to the Peruvians, is a local delicacy. Astrid & Gastón's take on the cuy was to make it peking style, so it tasted like a crispy piece of duck. It came on a purple corn crepe and was meant to be eaten like a taco. Two bites of perfection.
It's time for a Scallionpancake life lesson: always try weird stuff when traveling, especially at nice restaurants. Would you eat a guinea pig in America? Probably not. But when a dish is a part of a local culture it's important to see what the fuss is all about. Because if you don't you would have missed out on this delicious guinea pig.

**Catch of the Day**

***According to the Sea***
**The fish of the day was sea bass, and it maybe the best sea bass we've ever had. The fish was cooked to perfection on a little bed of risotto. The perfect fish-lover's dish, for sure.**

**Confit Suckling Pig**

***Cacao, Peanuts, and Pibil Juice***
What made this dish outstanding was the flavor of the chocolate with the perfectly seared pork. Who knew that chocolate would mix so well with pork?! That's why Gastón is the Godfather. Of all the dishes we had in Peru, this was Jason's favorite.

Astrid's Desserts

**Sheep's Milk Ice Cream**

***with tangerine and mint ice***
Then god said, "let's the desserts came," and so they did. We started out with a sheep's milk ice cream with a tangerine and mint ice (Yvonne's favorite because it wasn't too sweet). Then came the caramel ice cream cone with a caramel "cloud," and it was declared very good by all parties (ahem, the two of us).
Just when we thought we were done, chocolates were handed out. At this point in the meal, Jason was so done from two tasting menus in one day that he almost fell asleep at the table, but he's just a touch classier than that so he kept his cool.

**Ice Cream Cone**

***with caramel cloud***

Drink

**Strawberry & blackberry**

Astrid & Gastón had a wide variety of cocktails and mock-tails, which were a staple throughout Peru with their variety of fruits and vegetables. The mock-tail pictured above was strawberry and blackberry. They also have a 250+ wine list that is considered one of the best in Peru

Atmosphere
Astrid & Gastón has a wow factor, and definitely had the coolest space of the three fine dining restaurants we tried in Lima. It is located in Casa Moreyra, which is a hacienda built in the middle of the 18th century and is designated as a historical landmark. The decor is modern, with the work of contemporary Peruvian artists gracing the walls. The bar area is the main focus, with a two level Spanish courtyard and tree with streamers. The space is huge, with at least two other smaller bars and two main kitchens. Each room had its own unique feel and flare. It definitely felt like you were in a cool, trendy place.

San Isidoro Hospitality:
The wait staff here was, for the most part, good, but definitely not great. We had a few weird moments, including where the waiter made us, for no discernible reason, write down our passport number on our receipt, for which Jason just made up a random eight digit number. For a place of this standard you would expect the service to be much better.

Frankie's Notes:
Two tasting menus in a day keeps the doctor away--or perhaps makes the grim reaper show up twenty years too soon; Booking your hotel within walking distance of the best restaurants really makes the walk home much easier; Ice cream cones are good in every country; Our biggest regret is that we didn't order off menu for the chocolate bomba; We still have nightmares about not trying the chocolate bomba; No seriously we haven't slept in a month; Our dream house is a mansion with a top 50 restaurant inside; Passport numbers are for border control and website passwords only; J/K our password is food12345.

Rating: 5 out of 5

Jason Ackerman 9/13/17 Jason Ackerman 9/13/17

Ollie's Bites: Brunching in Charlotte

Essex

If you are looking for something different from the usual brunch fare, cozy and classy Essex is the spot for you. Located Uptown, Essex has dishes that span the globe, like the Georgian cheese bread khachapuri, which is a delicious boat-shaped piece of bread filled with melty cheese, two sunny side up eggs, drizzled with a touch of olive oil. Or the Korean steak and eggs with beef, fried egg, pork belly and a kimchi glaze. There is no shortage of traditional brunch fare, like a bagel platter (with a house-made bagel) or french toast.

Vivace

Image courtesy of Charlotte Agenda — Image courtesy of *Charlotte Agenda*

Vivace’s brunch game is so on point. Start with the bottomless mimosa and bloody mary bar--ideal for getting that ever-elusive extra-spicy bloody or the perfect ratio of champagne to orange juice (80/20, duh). For only $30, you can get the adult beverage of your choice plus two courses--one appetizer and one main course. The options for both courses are ample, and standouts include mussels, meatballs, and braised short rib hash. The high ceilings and large windows that overlook the Little Sugar Creek Greenway make Vivace a bright and cheery place to spend your weekend morning.

littleSpoon

Would you like a side of gangster rap with your brunch? What about giant coffee mugs that are essentially bowls? And instead of bacon, how about crispy pork belly? If any or all of these appeal to you, then littleSpoon will be your jam. Menu highlights include the #BEC (bacon, egg, and cheese sandwich), Korean brussels sprouts,cinnamon toast brulee, and oh dear lord--don’t neglect to order the bacon (LS Slab Bacon). Expect a wait on the weekends during prime brunch time, and servers with just a touch of hipster attitude, but fret not--the food is worth the wait.

The Asbury

Photo courtesy of Charlotte's Got a Lot — Photo courtesy of *Charlotte's Got a Lot*

The Asbury is inside of The Dunhill Hotel, which was opened in 1929. The Asbury itself has a reputation as an old-school Uptown dining spot, but the clientele spans all age ranges. This is a popular spot for a boozy brunch before a Sunday morning Panthers game, or to meet with friends to catch up over Maw Maw’s Cast Iron Biscuits with bacon jam (divine), or the Fried Chicken Sammy (a Southern classic). There is parking validation (up to two hours) if you park in the garage attached to the hotel.

Cafe Monte

Image courtesy of Charlotte Magazine — Image courtesy of *Charlotte Magazine*

If you are staying in the South Park area, Cafe Monte is the top choice for brunch. The menu offers accessible French cuisine like a croque monsieur or mussels and frites. For an appetizer, the brie en croute is a favorite. If you are looking for something more traditional, there are plenty of options: omelettes, eggs benedict, and belgian waffles. Wash it all down with a cappuccino or mimosa. PS--Charlotte recently passed the “brunch bill,” which means that you can order booze as early as 10 am on Sunday (it used to be noon). Travelers and locals alike: rejoice!

The Workman’s Friend

Bar by night, The Workman’s Friend in Plaza Midwood is an unlikely--and amazing-- spot for brunch. This is an Irish joint, so their menu offers some nods to the Emerald Isle, like grilled cheese made with Kerrygold cheddar, bangers and mash, and rasher egg toast. There is also a “Caffeinated Libations” menu with cocktails made with a local iced coffee available on draft. You have your choice of mood lighting here, too--the indoor seating is dim and intimate, and there is a large patio in the back if you want to catch some sun while you brunch.

Jason Ackerman 9/6/17 Jason Ackerman 9/6/17

Caffeinated Charlotte

This article also appeared in the September/October 2017 edition of Epicurean Charlotte magazine.

Whether it’s the beyond essential Monday morning cup or a leisurely Sunday afternoon iced concoction, there is nothing like good coffee. Charlotte is home to many great coffee houses, many of which are roasting their own beans or procuring beans from North Carolina roasters. Here are the top spots in your neighborhood that are perfect for grabbing a quick cup of coffee on the run, or for enjoying a leisurely afternoon catching up on work over a latté and a pastry.

The Spot:
HEX Coffee
Neighborhood:
South End
Caffeine Fix:
HEX stands out because they roast their own coffee beans and also for the unique technique they use to brew their coffee: the coffee shot. Through this method, which is essentially brewing coffee through an espresso machine, the coffee experts at HEX can ensure the flavor in each cup is rich and consistent. In addition to their hot coffee, there is cold brew on tap as well as seasonally rotating tap creations like a draft vanilla latté. Grab a bag of their beans to take home, and ask the awesome staff for tips on how to brew flavorful cups in your own kitchen.

Eats:
Grab some locally made Whisk and Wood pastries (often vegan and gluten-free), or a chocolate bar from Videri Chocolate Factory, based out of Raleigh.
Tip:
HEX shares a space with Good Bottle Co., which offers loads of local and craft beer. Hit up HEX in the morning and Good Bottle for a nightcap!

The Spot:
FABO
Neighborhood:
South Charlotte
Caffeine Fix:
The name FABO stands for “fabulous art buying opportunity,” and the café features and sells the work of local artists in addition to a wide array of coffee and espresso drinks. FABO is super friendly for those who need to spend a few hours nursing their coffee as they work on their laptops, or to book clubs looking for a place to gather. They even host local musicians and offer evening art and wine classes! FABO is open late and serves wine and beer on tap if you find yourself holed up in this cozy spot long enough that you want to switch from a latté to rosé.

Eats:
Grab a muffin or a scone from a local bakery to enjoy along with your coffee!
Tip:
Check out FABO on Thursdays: $6 glasses of wine all day long and trivia at 8pm!

The Spot:
Coco and the Director
Neighborhood:
Uptown
Caffeine Fix:
Coco and the Director is located in the recently renovated (and gorgeous) Marriott hotel, and every bit of this local gem feels special, from the stadium seating to the locally roasted coffee beans. Enjoy your coffee brewed from an aeropress, a pourover, or served up as a cold brew. Their dirty chai tea latté (chai tea mixed with milk and a shot of espresso) is the best iteration of this drink in Charlotte. It’s extra spicy, strong on the espresso, and not too sweet.

Eats:
If you are in the mood for something sweet, their homemade banana bread is to die for. If you are craving something more substantial, grab a sandwich made with their carved-to-order roasted meat of the day, like brisket or smoked pork shoulder.
Tip:
Coco offers fun evening activities like movie viewings and networking events. Check out their instagram for the lineup!

The Spot:
South End Grind
Neighborhood:
South End
Caffeine Fix:
Seattle native and Queens University graduate Freddie Nordhoff opened South End Grind in June 2017 at Urban MVMNT, a mixed-use space that combines strength and conditioning classes, spin, and now: great coffee. Nordhoff brews beans from local favorite roaster Pure Intentions, and serves up creative seasonal options like the Gym and Tonic, a mix of espresso, tonic water, and honey-lemon syrup poured over ice. If you are looking for a more traditional cup, you can get yours brewed from an aeropress or traditional drip.

Eats:
Grab some doughnuts from Move That Dough Baking Co. But arrive early if you want one with your morning joe--they tend to sell out very quickly.
Tip:
SEG sometimes offers pop-up events, like a recent collaboration with Two Scoops Creamery where you could enjoy a shot of espresso or cold brew over ice cream for a delicious affogato! Follow Southendgrindclt on Instagram for upcoming events.

The Spot:
Rush Espresso
Neighborhood:
Ballantyne & Uptown
Caffeine Fix:
Rush serves Di Bella coffee and espresso, and the flavor of each cup is rich and smooth. The menu offers some unique options, like the rarely seen iced cappuccino (expertly shaken with lots of foam), or the Café Viennesse, which combines espresso and whipped cream for a truly decadent pick-me-up. While the Uptown location of Rush is designed for morning commuters, the Ballantyne location urges you to stay a while. There is ample seating and a huge selection of breakfast and lunch items (both served all day), along with a dinner menu available after five pm. Rush Ballantyne also has a full bar menu with wine, beer on tap, and cocktails.

Eats:
For breakfast, you can’t go wrong with the bacon jam and eggs or the tomato crostini with whipped feta.
Tip:
Rush Ballantyne offers live music every Friday and Saturday night and open mic on Wednesday nights!

The Spot:
Central Coffee
Neighborhood:
Plaza Midwood & South End
Caffeine Fix:
Central Coffee brews each cup with beans from NC-based Joe Van Gogh, and the result is consistently smooth and rich coffee and espresso. Central is perhaps best known for serving up one of the city’s first and best cold brew coffees, and its full-bodied caffeine hit does not disappoint in the warmer months. For speciality drinks, they make several of their syrups in house, and nothing beats their spicy mocha in the winter--Central sources freshly ground local peppers and blends them into the chocolate espresso.

Eats:
The food at Central Coffee is so good, you may have a hard time choosing what to order. Standouts include homemade quiche, the best-ever zucchini bread, and a wide assortment of pastries including baklava and Greek biscotti.
Tip:
The original location has limited seating, and patrons are encouraged to share a table if they are sitting alone. If you are willing to share precious laptop real estate with another customer, grab a sign at the counter to place on your table to show that you are open to making new friends.

The Spot:
Smelly Cat
Neighborhood:
NoDa
Caffeine Fix:
Smelly Cat brews their own beans, and they have been a NoDa institution for nearly twenty years. Enjoy your super fresh cup as a pour over, or in an espresso drink--particularly high marks go to the dirty chai frappé and the sledgehammer, which is espresso blended with dark chocolate. All iced drinks are made with crushed ice, which immediately ups the deliciousness quotient of any cold beverage. There is plenty of indoor seating, as well as an outdoor seating area with a bowl of water if you want to stop by with your pup.

Eats:
Enjoy a slice of quiche, or breakfast sandwiches on house-made biscuits. There is also a variety of assorted pastries.
Tip:
Make sure to get your Instagram-friendly shot of the mural on the outside of the building--“drink coffee, be cool.” Bonus points if you sing Phoebe’s famous song from Friends while you snap and sip away.

Jason Ackerman 8/30/17 Jason Ackerman 8/30/17

Wu's Cajun Seafood

Background:
Wu's opened in Charlotte's South End neighborhood in June 2017, and is owned by the same restaurant group that owns Ink N Ivy, Oak Room, Hot Taco, Whiskey Warehouse, Brazwells, Slate, and All American Pub (where Scallionpancake met!), so they definitely know their way around the restaurant scene.

...or they should. We had a not-so-great meal at Wu's. It was our first (and likely last) visit. Maybe our experience was a fluke, but it was so off-putting to our dining companions and to us that we cannot see returning any time soon.

Honestly, this is a bit difficult to write, as we rarely write negative reviews. However, after long and involved discussions at Scallionpancake headquarters, we decided that we want our readers to trust us, and it is difficult to trust a review blog that only publishes the glowingly positive. And, if Tom Cruise taught us anything in Vanilla Sky (and I believe he taught us so many things), it's that the sweet is never as sweet without the sour. Read on to see what went wrong at this Asian/Cajun fusion restaurant on one sultry August night, not too many moons ago.

It was as disastrous as Blanche and Stanley, minus the sexual tension

Eat This:
The menu is a mix of Asian and Cajun, with a healthy dose of seafood, a staple of both cuisines. We had heard good things about the seafood (specifically the boils), the gumbo ramen, and the Kung Pao cauliflower. So, we ordered these items, plus a few others.

**Fried Gator Roll**

***Tasso ham, cilantro, fresno chili, money sauce, green onion***

**Kung Pao Cauliflower**

***Fried, tossed, scallions, sesame, fresno chili***

These two appetizers were the highlight of our experience. They came out in a reasonable amount of time, though I think it can be argued that thirty minutes on a Tuesday night in a not-at-all crowded and overstaffed restaurant is not reasonable, we were honestly not fazed at this point. We were catching up with our good friends Daniela and Jonathan, and we were having a relaxed evening. The apps were solid--we really liked the gator roll, and it was our favorite dish of the entire night. The cauliflower had a bit too much breading and not enough spice for my taste, but everyone else at the table enjoyed it.

**Raw Oysters**

***Kimchi cocktail sauce, white wine gochujang mignonette, lemon wedge***

So, a word on what happened before these oysters coming out. Our poor waitress, who truly should shoulder very little blame in all of this, dropped her entire tray filled with our food as she tried to juggle setting up the tray stand and a ridiculously heavy tray of food. Previously, our hostess and the same waitress had dropped a fork and a menu, respectively, in this same spot. This area of the floor was clearly slippery and/or haunted. No one came by to dry it or wave some sage over it, which could have likely prevented Tray Drop 2017.

I just want to be clear. We were not at all upset with our waitress for dropping the tray. In fact, the three of us traded stories about dropping items in our food service days (the winner was Daniela, who honest to god spilled food on an infant, making him cry). I say three of us, as Jason has led a very cushioned life where he has not had to serve food to the citizens, and for this he is very blessed. We tried to make our waitress feel better about what happened, and told her it had happened to (most of) us before. We assured her it was no big deal and told her we were not in a hurry when she said the kitchen would re-fire our food.

What was weird, however, was that there were six tables sat in the dining room, and four tables sat outside, and our waitress was in charge of at least five of them. There were about six waitresses and a bartender on duty, and it was hard to understand why our waitress was the sole one harried and stressed out. It even took several minutes for someone to come over and help her with the tray of food on the floor. There were two waitresses standing around talking for most of the night, as we watched our waitress rushing around like mad. Team work makes the dream work, amiright?

After Tray Gate, our waitress brought out the raw oysters, as those were always due to come out on a separate tray. Then, a waitress came out (she did not identify herself as a manager, so I will assume she was a waitress and likely a shift supervisor or closer) and apologized for what had happened. We assured her we were not concerned with the tray drop and that these things happen. She said she would offer us all a round of drinks on the house to make up for our delayed food. We told her that as none of us had a drink, we didn't want one, but we would love some water refills. She said she would get us that, and that she would comp our meals.

Our regular waitress came back around with water, as the other waitress straight up disappeared, and after she left we realized that the oysters had not come with plates, oyster forks, or lemons. We didn't want to further stress our clearly very overwhelmed waitress, so I asked another server for these items. She blew me off and no one brought them. Eventually, I asked our waitress for them, and she brought them, though at this point the oysters were basically gone, as we were starving (we had been at the restaurant for an hour at this point).

Anyway, the oysters. There was no mignonette that I noticed--there was no flavor at all, not in the oysters or the "kimchi" cocktail sauce. That was 100% regular cocktail sauce. This was fine, as we like straight-up oysters and regular cocktail sauce, but it was not the dish the menu promised. We ate them all, because oysters are freaking expensive and again, starving.

Gumbo Ramen
Gumbo base, andouille, ramen noodles, crawfish, charred cabbage, kimchi marinated soft egg

No picture due to hunger-induced delirium.

Daniela: "I thought the gumbo was more of a noodle dish since there was little to no broth. The flavors were muddied to me, and it was almost gritty in texture."

**The "Wu" Boil with Crab Legs**

***Seasoned with our signature Wu's seasoning and served with corn, potatoes, and sausage***

Daniela: "The boil wasn't bad, although it's hard to mess up crab legs. The shrimp that was added as a peace offering was overcooked and chewy. There were two potatoes and no corn. The spiced butter on the side was pretty tasty."

Jonathan: "The boil and the gumbo made one hell of a mess."

Daniela & Jonathan: smiling through the pain

Chopped Kale
Peanut crusted fried goat cheese, carrot, fresno chili, red onion, crispy quinoa, miso-ginger vinaigrette

No picture because, well, at this point there was a mass of confusion and hunger. It was missing the quinoa. Decent salad, if a little overdressed/soggy. I ate it all, however.

**Buttermilk Fried Calamari**

***Kimchi, lemon butter, cilantro, jalapeno***

Came out ten minutes after everything above, even though it's technically an app and we are not sure what took so long in a basically empty restaurant. Didn't taste bad, according to Jason.

**Cajun Fried Crab Roll**

***Cajun seasoning, money sauce, spicy mayo, green onion, goat cheese, cilantro, fresno chili***

Anddd this came out ten more minutes after the calamari. Jason said this roll was good, but that he preferred the gator roll.

After our meal, our waitress came and took our plates. No one came by to say anything. We waited another forty minutes. We figured this was because they had told us they would comp our meals, but it's super awkward to just leave a restaurant without having a waitress, manager, or really anyone come over and say thank you, have a good night, would you like dessert, please come see us again, etc. We didn't know what to do. Eventually, our exhaustion won out, and we got up from the table and found the waitress who told us she would comp our meals and told her we were leaving. She said, "Did your waitress bring your a check?" (cue all of us thinking: but you said you were comping us?!), and we said no, we had not been brought anything or been addressed at all in the forty minutes since we had finished our food. She said, "Well, I said I would just comp your boils, but I guess you guys can just go." Sidebar, we only got one boil, not multiples. And um, okay. Don't have to tell us twice to leave at this point. We had arrived at 8:00pm and it was 10:00pm.

Our meal was comped, yes. However, we did not come to Wu's looking for a free meal. We came looking for good food and good service, which is what we always anticipate on a night out. We would have gladly taken the latter over the former. In the words of Jonathan: "It's annoying, because there are so many good places to eat in Charlotte, and we just wasted a night here."

No manager in sight. No business card offered to contact anyone. We did ask for one, but we didn't use it. We decided the blog could be our comment card. Daniela & Jonathan, however, did email the manager and never heard back. Update: Wu's marketing director did reach out in September, and offered us another dinner on them. We have not taken them up on that offer, however. Daniela & Jonathan never received a response to their email.

Dessert:
Yeah, no. Please take me home. I want to get off this ride.

But, because you know how much we love dessert, we tried to stop at Golden Cow on the way home, but they were closed because it was freaking 10 o'clock at night. Wahhh.

I went to sleep with gum in my mouth, and now there's gum in my hair

Drink:
As I said above, we all had waters. Daniela and Jonathan were doing a cleanse month, and Jason and I just like to stay hydrated. The water was very good, and we enjoyed drinking it whenever our cups were not empty (which did not happen often, unfortunately).

Atmosphere:
Uh, I am not going to lie. A horror show of over-the-top decor. The slow burn of a Tennessee Williams play dubbed into a Jackie Chan movie. Seppuku on the bayou. Am I beating a dead Asian-Cajun horse?

We were served Cajun justice, and it didn't have the campy joy of an 80's movie

Confused Fusion Hospitality:
Uh. See above.

Frankie's Notes:
FYI to Wu's: Seafood is one word, not two; Frankie considers himself very patient as he worked many hard years in the service industry, but unacceptable is unacceptable, and that's right from the pug's mouth; I am not going to lie, Daniela's story of dropping food on a baby made me feel a lot better about the time I dropped lemonade on a pregnant lady at her baby shower; That's a textbook example of schadenfreude; Shoutout to Cincinnati's Bonbonnerie Tea Room and the honest-to-god favorite job I've ever held, minus the lemonade incident of Aught Four; We want to take our waitress out for a drink, because she deserves it after the night she had--girl, it's not your fault!

Rating: 1 out of 5

Jason Ackerman 8/21/17 Jason Ackerman 8/21/17

Charlotte's Best Bites: Guest Post for Off the Eaten Path

Hey party people! Our post for this week is a guest post we wrote for our friend Chrissie Beth's blog, Off the Eaten Path! Click here to check it out!

Jason Ackerman 8/16/17 Jason Ackerman 8/16/17

The Barcelona Burger & Beer Garden

Once upon a time, in a beer hall in Mooresville

Background:
The Barcelona Burger and Beer Garden was opened in Mooresville in May of 2017 by Michal Bay, who also owns the wildly popular Aliño Pizzeria, which is located right next door. Basically, Bay is going to have all of your food desires covered in one square block. Bay developed the menu with chef, writer, and TV personality Jenny Brule, and together they have really hit all of the flavor bases on Barcelona's menu. When we were invited the other week to check out this relatively new spot, we jumped at the chance. All of our über-cool blog buddies had already told us how rad it was, so we couldn't wait to see for ourselves.

Eat This:
The offerings are hearty, healthy, and everything we tried was a full-on flavor bomb. My mouth is watering just thinking about all of it again! The main choices are between the burgers and the rotisserie chicken, and for vegetarians and/or people concerned with fiber and things, they offer a killer-sounding black bean and quinoa burger, as well as three yummy sounding salads.

Perhaps one of my favorite things about Barcelona is that all of their burger offerings are grass-fed, and their chicken is antibiotic and hormone free, which is always something I look for in the meat I buy at the grocery store, but it remains elusive when dining out. We wanted to try both a chicken dish and a burger, so we could be thorough and responsible food bloggers. Or heck, maybe a salad! Soup! However, when it came time to order, well...we both just wanted a burger. We each tried to talk the other into getting the chicken, but no dice. Neither of us would bend on our burger dreams. So, here are our two beautiful burgers, but I promise the chicken was seen and noted as looking most delicious. Get the chicken, people! Live your truth. Our truth just happened to be two burgers and fries, gosh darn it.

**Madrid burger**

***American cheese, caramelized onion, roasted tomato, spicy pepper sauce***

download (1).jpg — **Gibralter Burger**

***American cheese, avocado, peppadew peppers, lettuce, onion, salsa verde***

Bird's eye view (check out that side of Spanish beer cheese sauce and truffle sauce

Loving you is easy 'cause you're beautiful

That cheese melt though

America, America, God shed his grace on theeeeee

The whole spread

download (2).jpg — **Truffle Fries**

***Classic french fries topped with a creamy white truffle sauce***

Everything was to die for. The burgers were upscale, but they were still easy enough to eat with your hands (super important), and they tasted recognizable as a traditional, crave-able burger--sometimes I feel like fancy burgers, while tasty, are so fussy that they cross burger territory into something else entirely. The flavors were straightforward and not muddled.

And those fries. Wow. They were perfectly crispy and equally good with or without the truffle or beer cheese sauce, although, let's be honest, a little sauce never goes unappreciated (they also offer a brown gravy option). Barceona also offers sweet potato *waffle* fries! I know. We were almost swayed by the waffle fry siren song, but ultimately decided to stick with OG white potato. Other side options include fried pickles, onion rings, baked mac and cheese, kale salad, roasted veggies, and Spanish chicken soup. I swear I almost got the kale salad. I had the intention. But then when I ordered, the phrase truffle fries tumbled out of my mouth, unbidden! I was bewitched by the truffle pig gods. They are always watching.

Dessert:
Barcelona offers tons of delicious looking dessert options, some of which are pictured below. However, as we had not yet visited Aliño, we popped over there for a cannoli and gelato, both of which are made in house. You can actually get the same cannolis over at Barcelona, but not the gelato, so it was worth the five step pilgrimage. Does that count as working up an appetite?

The cannoli and gelato, like everything else, exceeded expectations. The pistachio gelato was so nutty and fresh. As the gelato is made daily, the flavors will rotate. The sweet gal who helped us said her favorite was tiramisu, which they didn't have that night. Just one of many reasons why we will be back to Barcelona and Aliño soon!

Drink:
Bay told us that we had to try their El Jefe, a tempranillo wine that pairs beautifully with a wide variety of cuisine. This is also the wine they use in their sangria. I am just now getting (back) into red wine--for many years I abstained as it triggered my migraines. However, I tried a glass a few weeks ago with a delicious Italian meal (had to), and with just one glass I suffered no ill effects. Hoping this is a trend that sticks, because I truly love a good glass of red with a meal.

Jason, teetotaler that he is, enjoyed the ever-living heck out of this coke freestyle machine! Viva America!

The dream of every eight year old (and Jason)

Atmosphere:
Barcelona is so chill. The food hall vibe and long cafeteria-style tables make this a very relaxing environment. We saw many couples on double dates who were splitting a bottle of wine and chatting, and also lots of families with kids enjoying a quick bite. If you feel like sticking around with a beer or a glass of wine, there are lots of TVs (if there is an international soccer game on, they will be showing it) you can watch while you sip.

Mooresville Hospitality:
The gal we ordered from at the counter was beyond helpful, and told us all of the most popular menu items and was super patient as we had our "who is getting the chicken" debate. There were lots of employees helping to keep all of the tables wiped down and the condiment area clean. The cool folks in the kitchen even gave us a wave! So nice.

Frankie's Notes:
We don't always have fights at the ordering counter, but when we do they always end in the death of one more cow at our expense; I am writing this in a vegan café in Kansas City and feeling very guilty for the meat-eating sins of yester-week; Truffle pig gods actually rule everything around us, you just don't know because they are very secretive and good at their jobs; Frankie once applied to be a truffle pig, but they said flat-nose dogs are not helpful in that field; I wouldn't say Frankie handles rejection poorly, but he hasn't gotten off the couch in weeks; Oh wait, that's just how a twelve-year-old pug lives his life; Decorative bikes are cool and all, but I would really like to take that mint green Huffy for a spin around the block, you know?

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.

Jason Ackerman 8/10/17 Jason Ackerman 8/10/17

Bad Daddy's Burger Bar

Background:
Frank Scibelli, Charlotte restauranteur extraordinaire, opened the first Bad Daddy's on East Boulevard in 2007. In 2015, Scibelli sold the prolific local chain to Colorado-based restaurant group Good Times. There are already a ton in CO, and pretty soon there will likely be locations all over the country. If you have ever visited a Bad Daddy's then you likely are not wondering what all the hype is about--it's freaking delicious! For years, the OG location in Dilworth has been Scallionpancake's favorite place to grab a burger and tots. A few weeks ago, we were invited in to try some of Bad Daddy's finest so we could share them with you all. Read on to check out what we sampled!

Eat This:

**Fried Pickles**

***Served with traditional ranch dressing***

Bad Daddy's is known for their fried pickles. They are unusual in that they are long slices instead of chips like you see at most restaurants. The breading is slightly spicy and holds up well on the pickles. We had never tried these, and we loved them! Definitely a new go-to order now.

A patty melt is such a classic burger joint order, and this iteration does not disappoint. I ordered mine medium, and it was cooked perfectly--such a pleasant change from most burger places that overcook their patties. What puts this melt over the top is the inclusion of the sweet and savory caramelized onions.

We must take a moment, however, to talk about the side: TOTS. Hands down, Bad Daddy's has the very best tater tots in town. We will come back again and again just for these.

The Bad Ass Burger is the ultimate on Bad Daddy's menu. When you have the meat shakes and nothing else will do--you've gotta go Bad Ass. Jason switched out the buttermilk fried bacon for regular bacon because he really is the picture of health. This one simple swap basically makes the order a dry salad, calorie wise. The burger is juicy and savory, and satisfies that craving you get when you need a big fat burger and nothing else will do.

And again: tots = life. If you get the fruit on the side, well, we will need to talk about that, okay?

Oh yeah, and see that Bad Daddy's sauce? Dipping your tots into that goodness just takes everything to a whole 'nother level. Bad Daddy's sauce is made with mayonnaise, BBQ sauce, and a blend of spices. Seriously, so good. I dip my burger in it, the tots, my fork--basically everything in reach.

In addition to their speciality burger options, Bad Daddy's also offers create-your-own burgers, chili, and salads. When I don't feel like going full-on, I like to do a create-your-own salad with a grass-fed burger patty. Another thing I love about Bad Daddy's is that they are one of the few restaurants that offers grass-fed options and unusual protein options like buffalo burgers

Dessert:
We didn't get dessert because we were stuffed. However, Bad Daddy's offers soft serve with toppings that we have had before, and it's fabulous.

Way too full to even think about dessert

Drink:
I love love love the milkshakes at Bad Daddy's! I went with the Oreo shake, because that's a flipping American classic, you know?

If you aren't a five year old like me, Bad Daddy's also offers tons of local draft beers and a full bar.

Atmosphere:
We have been to this location in Dilworth, as well as one in Ballantyne. At both locations, the atmosphere is family-friendly and clean. When the weather is nice, we like to sit outside on the patio--there are lots of fans, so it's usually lovely in the Charlotte heat we get 9 months out of the year

Also, one of the best parts of the Dilworth location is the door to nowhere. Seriously, it's half connected to a wall, so instead of going through it, you can just walk right around it. It's a mystery to us, but we like to walk through it instead of around, just in case it turns into a magical door to Narnia someday.

Medium Rare Hospitality:
The servers at Bad Daddy's are always polite and efficient. We have never had any issues with service on any of our visits.

Frankie's Notes:
Maybe we would eat more salads if we used Bad Daddy's sauce as a dressing; What if exiting through the door to nowhere made all of the calories from tater tots disappear?; What is it about putting potatoes in a cylinder shape that makes them taste like unicorns prancing through fields of pugs?; How many different ways can you cut a pickle?; Jason and I prefer drinks made from Oreos to drinks made from grain alcohol; Bad Daddy's cured all my meat shakes, and it was glorious.

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.

Jason Ackerman 8/3/17 Jason Ackerman 8/3/17

Brixx Wood Fired Pizza

Background:
Brixx is well-known in the Charlotte area as a dependable spot for delicious wood fired pizzas, as well as pasta, salads, and sandwiches. In addition to North Carolina, Brixx is in ten other states, including our friends right across the border, South Carolina. Brixx kindly invited us out one afternoon a couple of weeks ago for their grand opening in the new Kinglsey neighborhood in Ft. Mill. Kingsley is seriously lovely--it is owned by the Springs family and the design and architecture calls to mind the rich history of textile factories in this area, the most prominent of which was owned by the Springs family themselves. Kingsley is a mixed-use development with shopping, housing, and several restaurants. The Kingsley Brixx is a standout lunch and dinner spot in this already bustling neighborhood.

Brixx recently added seven new sandwiches made on focaccia bread, the recipe for which was developed by James Beard Award winner Peter Reinhart, who is basically the supreme god of bread. Seriously, he has his own TED Talk on bread, so his expertise is definitely to be trusted. Check out everything we tried below!

Eat This:
In an effort to order outside of the box, we decided to try the Korean BBQ Meatballs for an appetizer. I truthfully did not have high expectations for these--they were Jason's idea, but they were winners! We devoured them in .25 seconds.

**Korean BBQ Meatballs**

***House made meatballs sautéed in Korean BBQ sauce with fresh pineapple, green onions, sesame seeds, and Sriracha***

Meatballs so good that Jason needed to catch his breath

Of course, we had to try one of their new sandwiches. Jason went with the muffuletta.

Fortunately, this new Brixx is super close to Jason's work, so we have both been back again already. Brixx Kingsley is quickly becoming our new favorite lunch spot in the Ft. Mill/Rock Hill area.

On one of these subsequent visits, I tried the new turkey sandwich. I had not been able to stop thinking about it after my blog buddy Stephanie (LifebyChipsAhoyt on Instagram) posted it--her picture made it look so good. And trust me--it's not just the picture. This is an amazing sandwich and now my go-to order at Brixx.

The dressing on this bad boy really makes it. Some turkey sandwiches can veer into the dry territory, but this one doesn't even come close thanks to the vinaigrette and the chutney. I think next time I might even ask for extra chutney on the side, because that's just who I am. Jason has had the mozzarella sandwich a couple of times when he visited with co-workers (no picture--guess he doesn't want to get too "blogg-y" around his work buds. Rude!), and that's his new fave.

And we can't forget the pizza! Everyone knows Brixx pizza is awesome, but did you know they offer regular and whole wheat crust, and that both of these options are vegan? They also offer vegan cheese if you want to make your whole pie vegan-friendly. I am a card-holding member of Cheese Lovers Anonymous though, so I went with the classic Margherita pizza.

The pizza was so good! Looking at it makes me want another one right now. Very few restaurants make their mozzarella in house, so this is a truly special pizza.

Dessert:
We didn't have dessert on our visits, but by perusing their menu, I see they have a S'MORES PIZZA! I am definitely getting this on our next trip. Have any of your tried that?! If so, please leave a comment describing it in great detail. Thanks in advance.

No dessert pizza, but check out this picture of Jason SMIZING! Tyra would be so proud.

Drink:
Brixx offers 24 craft beers on tap, most of them local. They also offer 14 different varieties of wine and speciality cocktails. We didn't drink on this visit, but since this location is open until 1 am six nights of the week, this would be a great place to grab an evening adult beverage.

Atmosphere:
This location of Brixx is much more bright and open than other locations we've visited--there are lots of windows that allow natural light in the dining area. There is also an outdoor seating area that seats sixty people, and it will be amazing once fall rolls around.

It was shady under there, but since the temperature outside was approximately 200 degrees farenheit, we sat inside.

Wood Fired Hospitality:
On all of our visits, not just the one where they were expecting us, the servers and hosts/hostesses were so welcoming and friendly. The food comes out super fast, which makes this a great choice for a lunch break during the work week.

Frankie's Notes:
A comically blue Carolina sky makes your feel like maybe you are living in The Truman Show; Jason orders his tomato and mozzarella sandwiches without tomato because he is a monster; Does Tyra offer an online course in smizing? If so, I would like to enroll ASAP; Ordering meatballs always feels like a gamble, but those tasted like they were made by your Korean Nona; "Grandma's Cooking"/Asian fusion would be a great concept for a restaurant; I will be getting a s'mores pizza for a lunch dessert in the near future; Lunch dessert is a highly underrated activity that I partake in regularly.

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.

Jason Ackerman 7/26/17 Jason Ackerman 7/26/17

Ollie's Bites: Top Sushi Spots in Charlotte

O-Ku

Interior of O-Ku//photo courtesy of O-Ku's Facebook page

Located in the ever-growing South End neighborhood, O-Ku is a great spot to meet friends for a drink and some fresher-than-fresh sushi. Must tries include the Green Eggs and Hamachi Hako, which is a boxed style sushi, and the Kiwi Kani roll which incorporates lump crab, avocado, and yes, kiwi, which is super fresh, creative, and delicious. Stop in Mondays and Wednesdays from 5-7pm for half off sushi rolls!

O-ku Sushi//photo courtesy of O-Ku's Facebook page

Ru Sans

Ru Sans in Dilworth is a Charlotte staple for quality sushi at a great price point. Don’t be deterred if there is a wait--it usually moves faster than what they quote. While you wait, enjoy a sake bomb at the bar and enjoy the cheers in your honor from all of the sushi chefs. My favorite roll is the Green Dragon, which has tempura shrimp and cucumber wrapped in avocado and roe. Yum!

The infamous sushi lunch buffet//photo courtesy of Trip Advisor

Bonsai Fusion

Sushi burrito!//Photo courtesy of Charlotte Agenda

If you find yourself Uptown for lunch, head over to 7th Street Market. Do not get distracted by the myriad options available in this fun eatery hall--you are here for the sushi, remember? The best deal at Bonsai is their signature lunch special--two rolls for $9! Also, check out the sushi burrito ($10) or the poke bowl. Their options are fresh, quick, and tasty!

Terminator roll//photo courtesy of Yelp — Terminator roll//photo courtesy of *Yelp*

Futo Buta

Although Futo Buta bills itself as more of a ramen shop than a sushi joint, their sushi is awesome! My favorite is the Salmon Belly Nigiri, which started as a special but is now a menu staple--it’s topped with a fabulous yuzu mayo tobiko roe. Other rolls are offered on special daily, and at this funky South End eatery, sushi can be an accompaniment to another dish like ramen or a rice bowl. Options abound!

Uni nigiri//photo courtesy of Yelp — Uni nigiri//photo courtesy of *Yelp*

Jason Ackerman 7/20/17 Jason Ackerman 7/20/17

Central

Background:
Central opened in 2008 in Miraflores, Lima and quickly rose to being ranked as the best restaurant in Peru. By 2014, it was named Best Restaurant in Latin America and remains number one today. Central currently ranks as the 5th best restaurant in the world. Virgilio Martinez also won International Chef of the Year in 2017. And lastly, Central is featured on Season Three of Netflix's, "Chef's Table." In the words of Ron Burgundy:

Central is run by Virgilio Martínez and his wife Pía León. Central serves a menu of items only found in Peru, and its goal is to show off the country's unique biodiversity. Peru experiences 30 of the 32 climates found on earth, and therefore boasts a wide variety of flora and fauna. Virgilio and his team travel the country looking for new ingredients he can bring back to Central.

Eat This:
You have two different tasting menus you can choose from--an 11 course menu and a 17 course menu. If are you are in Lima and have managed to get a reservation, you need to just go all out and get the 17 course menu, k? The 17 course menu is called Mater Elevations, and each course is based on a certain ecosystem and elevation unique to Peru. The menu takes you on a wild ride through the biodiversity of Peru, and a lot of this biodiversity includes some obscure ingredients us Gringos had never heard of. Don't fret if you have never heard of some of these items, just sit back and enjoy the adventure of Virgilio's unique take on Peruvian cuisine.

**Rock Molluscs**

***Sea snail, mussel, sargassum, limpet***

***-10 Meters***
The first six courses were all eaten by hand with no utensils. The first course started under the sea at -10 meters (that's -33 feet for those of you who failed 4th grade math). Sea snails and mussels were made into a black paste which you spread on the crispy seaweed crackers.

**Desert Plants**

***Huarango, cactus, sweet potato leaf, loche***

***180 Meters***
The second course took us to the desert where we enjoyed a bite of cactus, a lightly fried sweet potato nest, and then a sweet potato leaf coated in a mix of sweet spices. Our favorite part of this dish was the leaf--who knew a leaf could taste like such a decadent snack?

**Lofty Andes**

***Potato, tree tomato, alpaca, muna mint***

***3,500 Meters***
Next up, we traveled higher--up to the Andes, where we got to eat some potatoes with a delicious Alpaca sauce. Depending upon who you talk to, there are between 2,000 and 5,000 different types of potatoes grown in Peru.
The only problem with this dish is you wanted to eat more of the Alpaca sauce compared to the size of the potato (one small one each) you were given to dip in the sauce. Looking back, we probably should have put our fingers in that bad boy, but this was early in the meal and didn't want to lose decorum too early.

**Thick Stems**

***Olluco, chincho, onion, field mustard***

***3,500 Meters***
This little gem included a olluco, which is a purple tuber (no relation to a potato). They made a little latke out of the olluco and provided an elixir made of a little broth of chincho (native herb), onion, and field mustard to wash it down after.

**Water of nanay**

***Piranhas, cocona, achiote, huampo bark***

***680 Meters***
**This baby was all about the piranhas, which were served two ways. One version was served raw in a leaf and the other was a lightly fried piece of the piranha (skin attached).**
The waiter told us that this was one of their newest dishes on the menu, and yes, the piranha heads that make up the serving dish are real frozen piranhas! The piranha tasted pretty meaty in the raw form, almost like a flounder.

**Forest Cotton**

***Churo, gamitana, pacae, llanten***

***300 Meters***
Forest Cotton is one of the signature dishes of Central. It had three distinct bites. The first was white part of the cacao plant filed in the middle with cream. The next was the cacao leaf filed with Gamitana, which is a fish. Finally, it was washed down boiled juice from the Llanten plant.

**High Jungle**

***Macambo, cassava, copoazu, air potato***

***2800 Meters***
The bread course! If you know anything about scallionpancake, you need to know that we love bread more than Oprah. The main loaf (pictured on the right) was made from the cacao plant and came with a cacao spread as well as a burnt butter which blended right into the little dish it was served in. The middle was a little fried cassava cake, and the far left was a crunchy "air potato."

**Marine Soil**

**Sea urchin, pepino melon, razor clam, seaweed**
**0 Meters**
Finally a course where we knew all of the ingredients, and it was the token sea urchin dish. It seems like you have to serve sea urchin on your menu or you don't get invited to the Top 50 club. What made this one special was the razor clams, which mixed perfectly with the melon and sea urchin to take away some of the strong briny flavor of the sea urchin.

**Tree Skins**

**Avocado, huacatay, kanihua, macre**

**1200 Meters**
**The warm avocado paired with the herbs and crunchy kanihua made this dish one of our favorites. The flavor was simple, and the avocado was perfectly savory.**

**Land of Corn**

**Kculli, purple, chulpi, piscorunto**

**2010 Meters**
For those of you that know Yvonne, you know that she has a mental corn allergy/fear. We don't know the exact origin of the corn fear, but let's just say this was the Jerry Springer moment where Yvonne had to meet the corn head on. I don't know if it was Peru, Central, or the Lord up above, but Yvonne conquered her corn fear and ate the whole dish! Peru has over 50 varieties of corn, and this dish includes four types of corn made four ways. Our favorite was the fritter, which was basically the best hush puppy ever made.

**Colors of amazonia**

**Paiche, yacon, bellaco, lemongrass**

**450 Meters**
We're now in the Amazon. The pink slivers are paiche, a type of fish, which were slightly pickled. The rest is a bunch of straight up Amazonian magical plants and herbs.

**Coastal Harvest**

**Scallops, yellow chili pepper, borage, tumbo**

**20 Meters**
We've back by the coast, where we found ourselves eating scallops. These were the best scallops that we've ever tasted. hands down. The yellow chili pepper added a nice flavor to the little cracker made from tumbo, which is a Peruvian fruit.

**Sea Coral**

**Octopus, crab, squid, sea lettuce**

**-10 Meters**
**This one gave us flash backs to our trip to** **In Situ** in San Francisco, where we tried their take on this famous course. What makes this dish really cool is that it looks like the environment which you're eating - a little bed of sea coral. You have to dig down deep for the octopus and crab, but it's well worth the reward.

**Low Andes Mountains**

**Pork, black mashwa, panca chili pepper, kiwicha**
**1800 Meters**
We've made it to the end of the of the savory dishes, and this was really the only true "meat" course. The pork is pork belly, which was slow roasted for over 50 hours. It was dressed with a really nice, heavy Black Mashwa (Peruvian Plant) sauce. The seeds here are Kiwicha, which the internet considers a "Peruvian Superfood" that will cure pretty much any disease you have. Added bonus!

**Humid Green**

**Caigua, cushuro, sweet lemon, chaco clay**

**3700 Meters**
Desserts, desserts, desserts! If you've watched the *Chef's Table* episode on Central, then you'll remember Virgilio and his sister hand-picking tiny balls of algae (cushuro) from a lake high up in the Andes. Well here they are! The green ice is made from caigua, which is Peruvian vegetable. This was Yvonne's favorite dish of life.

Amazonian White

**Cacao, chirimoya, bahuaja nut, taperiba**

**400 Meters**
**A little chocolate ice cream Central style sounds good to us! The white shaved part is bahuaja nut, and the white ice cream is made from Chirimoya & taperiba, which are Andean Fruits.**

**medicinals & Plant Dyes**

**Congona, matico, malva, pilipili**

**3050 Meters**
We made it! We're at the end of our meal, and if you've eaten all this you need to go to the Shaman to help you digest everything you've eaten. Take a shot of the medicinal water made from various Peruvian herbs and have a few little chocolate bites before you take a look at the check and leave this magical land

Drink:
Central offers two drink pairings--one wine pairing and one juice pairing. We tried the juice pairing, because what other restaurant in the world offers a juice pairing? The juices ranged from random Amazon fruits like granadia, to lettuce and lime juice, to beetroot and muna mint. For Jason, who doesn't really enjoy drinking, this was his dream pairing. The table next to us got the wine pairing, which consisted of not just wine, but also a beer made especially for Central and a lot of fun liquors; however, we're not sure how you can walk out of a restaurant after drinking 10 glasses of anything.

Atmosphere:
As soon as you walked into Central the energy is palpable. It almost feels like the base camp of an expedition to an exotic locale. There are jars of all ingredients, flow charts, maps, and white boards filled with graphs. You are literally in a Peruvian culinary laboratory. There is an open kitchen, where guests can see what's being prepared. There is also a rooftop garden where a lot of the flowers and herbs are grown for the restaurant.

Part of the learning kitchen, where they train chefs from around the world how to make the menu.

Peruvian Hospitality:
The waiters were exceptional, always answering our questions (and believe me, we had questions!) and getting us whatever we needed at all times. At the end we asked for a tour of the restaurant, which the Maitre D' gladly provided, taking us through the kitchen, the garden, wine room, and of course the laboratory where they test out new ingredients.

The research room where they try out and test new ingredients

Frankie's Notes:
Literally knowing only 4% of the ingredients on the menu makes us feel cool; eating lunch at 1:30 and having the fortitude to not eat anything before that deserves an olympic medal; Yvonne can now officially consider corn as a friend, and not as a face-eating zombie enemy; Frankie would come down to South America, but he does not like that the toilets flush the opposite way; Eating at three of the top 30 restaurants in one week is pretty incredible, but something only professional eaters should try.

Rating: 5 out 5 + 3 Michigan Pugs

Jason Ackerman 7/13/17 Jason Ackerman 7/13/17

Maido

Background:
Maido is owned by Mitsuharu "Micha" Tsumura and is currently number eight on the "World's Fifty Best Restaurants" list, which is published by the British magazine Restaurant. The list is updated each year, and also includes rankings by region in addition to the main list. The rankings themselves are based on a composite score from previous year's chefs and restauranteurs, as well as restaurant critics. Maido is currently ranked eighth in the world ranking and number two for top Latin American restaurants. You can read more about Maido and other restaurants on the list here.

Main dining room ropes hanging down. When viewed from above, the ropes form the Japanese flag

Tsumura is a native Peruvian Nikkei who studied in Japan for a while before returning to Lima to open Maido, his first restaurant. Nikkei is a term that refers to Japanese emigrants, and Tsumura's menu reflects both parts of his background--his Japanese roots and his Peruvian upbringing. Tsumura is essentially a prodigy--he is easily among the youngest chefs on the top fifty list, and it's so cool that he has achieved so much success with Maido.

Checking things out as we wait outside--eagerly early for our reservation

Eat This:
The meal started with an assortment of "snacks" before leading to the larger courses. The first course of fine dining is so often my favorite, as I feel the chefs really try to wow with the early dishes, and the tiny bites pack so much flavor. Maido was no exception!

**Snacks**

***Seaweed tempura***
***sweet potato cream, squid fermented in beetroot, lime gel***

***Sushi rice cracker, avocado, trout belly, ponzu gel***

***Aji negro chawanmushi***

Two of our favorite bites from the whole meal

We were instructed to eat the two bites and then drink the custard. This was a top course for both of us. Every little bite and sip was perfection.

**Poda Cebiche**

***Sarandaja cream, mackeral, shallots, limo pepper, chulpi corn, nikkei leche de tigre***
We only had fancy ceviche like this during our trip--we ran out of time for a good old fashioned hole-in-the-wall place, but can't say we are mad about it. The ceviche at Maido was mouthwatering in its tangy savoriness.

**Dim Sum**

***Squid and sea snail cau cau, camotillo cream, crispy white quinoa***
The fifty best restaurants list notes this course as a standout dish on the Maido menu. Can't say we disagree! So many textures from the pureed fish, the squid and snail dumpling, and the crispy quinoa.

The money shot (in food blogger terminology...not in other worlds)

Why the fish is so fresh: this is two blocks from the restaurant. Lima is so pretty!

download (5).jpg — **Cassava Soba**

***Cassava soba, tenkatsu, vongole dashi***
**For this dish, you were instructed to eat the noodles and then drink the dashi. So savory and delicious. Lots of umami happening here.**

download (6).jpg — **Sudado**

***Catch of the day, sudado reduction, seaweed***
**The broth was poured in table-side. Loved this one!**

download (7).jpg — **Beef Short Rib 50 Hours**

***Camotillo potato cream, crispy rice, cushuro, purple corn chowder, black garlic***
**Yes, this meat was really cooked for fifty hours. It just fell apart when you put your fork in it. This was Jason's favorite course!**

download (8).jpg — **Sea Urchin Rice**

***Chiclayo rice, Atico sea urchins, avocado cream, wan yi, baby corn***
**This tasted like a risotto and all of the different textures played so well together.**
**Whew! There you have it! We were so full and happy. But wait--don't forget dessert!**

Whew! There you have it! We were so full and happy. But wait--don't forget dessert!

Dessert:

download (9).jpg — **Reef**

***Tofu cheesecake ice cream, bread sand, sweet potato, appel with wakame, camu camu, taperiba, and burgundy grape tapiocas, soy milk***
This was a game changer. We especially loved the crispy cocoa decoration and all of the textures. Taperiba is a Peruvian fruit--all of the fruits in Peru are ridiculously fresh and tasty, and I wish we could get all of them in the states!

**Mussel**

***Granadilla with mandarin sorbet, mucilage foam, cacao nibs, lucuma ice ceam, raspberries***
That's a little chocolate shell made to look like a cacao pod, filled with the lucuma ice cream! Wow. Lucuma is another Peruvian fruit. You can usually find it in the states in powdered form. The desserts at Maido were the best of all three restaurants from our trip that were on the top fifty list. We are still thinking about them!

The prettiest, tastiest dessert of the whole trip.

Drink:
The signature drink of Peru is the Pisco Sour, and they are everywhere. This was our first meal of the trip, so we enjoyed our first Pisco at Maido! It definitely spoiled us for other Pisco Sours on our trip, because it was excellent. Pisco is a brandy liquor that is fermented from grapes. To the pisco, they add fresh lemon juice, simple syrup, egg whites, and bitters. It is stronnggg and super tasty--not too sweet.

Jason enjoyed a cold-pressed juice--fresh juices are so prevalent in Peru!

Atmosphere:
The vibe at Maido was so exciting--there was not any music playing, but the constant buzz from the kitchen and sushi bar provided its own soundtrack. We sat at the sushi bar, which is something we love to do--we got to see a lot of action. We watched one of the chefs plate maybe 50 of the egg nigiri dish--it was such a delicate process to keep the yolk from breaking. Whenever any new party enters the restaurant, all of the chefs and serves yell "Maido"--which means "welcome" in Japanese. We had constant smiles on our faces throughout our dining experience. The overall mood was elegant but not at all stuffy.

Ropes hanging down into the dining room, viewed from above

Japanese Peruvian Hospitality:
The staff could not have been more gracious and lovely. They provided the sort of top notch service you except in a restaurant of this caliber.

Also, they were nice enough to let us behind the sushi bar at the end of the meal for a group shot. And guess what else? The man himself, owner Tsumura, happened to be in the restaurant during our lunch and came by to say hello! We felt so hashtag blessed, guys.

The Lovers Statue in El Parque del Amor, or The Love Park

Really exciting art near Maido. Can I keep him?!

Frankie's Notes:
Frankie really wishes he could have been here for this meal, but he can't take long flights due to his dislike of airplane food; This was one of two tasting menus we ate in one day; We really do not recommend that the average person eat such a staggering amount of rich food in a twelve hour period; We, however, are professional eaters--your mileage may vary/try this at your own risk; We also ate some street meat and street fruits on this trip against doctor recommendation; Our bacterial biome is very rich and hardy now; MAIDO!

Rating: 5 out of 5 + two Michigan Pugs

Jason Ackerman 7/5/17 Jason Ackerman 7/5/17

Ollie's Bites: Date Night in Charlotte

Hello, Loyal Scallionpancake Readers!

Welcome to a new series on the blog--Ollie's Bites. All of the articles featured here are also featured on the super cool travel website Localeur, for which Scallionpancake recently started writing. You should download the Localeur app posthaste, and use it to get insider recommendations from locals whenever you travel to a new place. Localeur is in tons of cities around the world and is growing daily. It's a damn fine concept, as getting recommendations from trusted locals is a hallmark of meaningful travel, in our humble opinion. Even though many of our readers are local, we like to think our recommendations are good for Charlotte natives or those just passing through. We hope you enjoy!

Here's the first installment--Date Night in Charlotte:

Growler’s Pourhouse

Image courtesy of QC Exclusive — Image courtesy of *QC Exclusive*

Start your night out at this NoDa neighborhood bar, which is a super chill spot for hipsters and mere mortals alike to grab a drink before dinner. In addition to a wide range of local craft beers and cocktails, you would be remiss if you didn’t order a round of oyster shots to get your night started on the right note. Feeling hangry while you wait for dinner? Never fear--there’s complimentary popcorn for you to nosh on.

Stick those babies in a shot glass and drink up!//image courtesy of Charlotte Five — Stick those babies in a shot glass and drink up!//image courtesy of *Charlotte Five*

Haberdish

Before heading to Growler’s, definitely put your name on the waitlist for this super popular southern eatery. Use the Nowait app, if you would rather avoid the half-block schlep. Can’t miss items include the mac and cheese (don’t you dare neglect to add the spicy chicken skin on top) and the sweet potato dumplings. Colleen Hughes is the master mixologist behind the cocktails here, and the quality and creativity of her drink menu has rightfully earned her a fair amount of local fame. Thus, you should have a drink. Heck, maybe have two. There’s not a bad one in the bunch, guaranteed.

Popbar

Us Charlotteans are beyond excited to get our first location of this New York gem. Do you like gelato? Obviously. Would you like it even better on a stick? Of course you would. The options for customization are endless--you can get your pop dipped (full dip, half dip, or a drizzle) in white, milk, or dark chocolate, and then covered with as many toppings as your heart desires. Don’t despair if there’s a line out the door--it moves fast, promise!

The Comedy Zone

After walking the previous three spots, it’s time to take a quick drive just one neighborhood over for some entertainment. The Comedy Zone is open seven days a week, and they pull pretty big names; I’ve seen Bob Saget and Margaret Cho here, and both were magical. Is the offering an open mic on the night you’re in town? Well, congratulations--you’ve just hit the jackpot. Charlotte has some awesome local comedic talent, but it is a truth universally acknowledged that awkward stand up is sometimes even more delightful than quality stand up.

8.2.0

Image courtesy of d3 Studio — Image courtesy of *d3 Studio*

Just a short walk away from The Comedy Zone, you will find this funky little joint that’s just right for a nightcap and some fun to keep your energy up into the wee hours. Highlights include the karaoke room, arcade games, or the sorta-secret speakeasy library (hint: push the bookshelf!). I highly recommend a boba cocktail and some french fries (with all the dipping sauces) for a late-night snack.

Jason Ackerman 6/29/17 Jason Ackerman 6/29/17

Soul Gastrolounge

Background:
Soul Gastrolounge is the crowning jewel of Plaza Midwood. Soul is owned by Lesa & Andy Kastanas, who also own The Diamond. What makes Soul so special, other than their creative cocktails, unique tapas, and a peacock on the wall? Well, it just so happens that Soul is the spot of Scallionpancake's first date. We started with pork belly watermelon tacos and ended with a kiss in the CVS parking lot (and then, ya know, a wedding)--so Soul holds a special place in our hearts. What makes Soul worth waiting two-plus hours for on a Saturday night? Check it out!

Check out that huge peacock!//image courtesy of Charlotte Magazine

Eat This:

Soul is a tapas joint, so we always get a lil' bit of everything. Our favorite menu items are often the specials, and we never neglect to order the sushi roll of the day. Soul's most notable dish is the Asian Glazed Pork Belly Taco, which is a perfectly cooked cube of pork belly with a piece of watermelon, rolled up in a flour tortilla. We don't often order this, but it's definitely a dish you should give a try on your first visit.

IMG_0813 (1).jpg — **roll of the day**

**We love the roll of the day...can you tell?**

**Shrimp ceviche**

**In coconut milk and lime, with plantain chips**

**Ahi tuna skewers**

**With sesame and soy drizzle**

**chimichurri beef skewers**

**With chimichurri sauce**

**grilled caesar**

**Garlic-oil romaine, toasted sourdough crouton**

Dessert:
Soul offers rotating dessert specials, and they are always awesome. On one of our earliest visits, we had a fig hand pie that I am still thinking about!

Sometimes, though, we head on over to Jason's favorite place of all time--Fu Man Chu Cupcakes.

Jason's mothership//image courtesy of Charlotte Agenda — Jason's mothership//image courtesy of *Charlotte Agenda*

Drinks:
Soul's cocktail menu is, on its own, a reason to visit the restaurant and brave the crowds. The menu changes seasonally, and I always want to try literally every option they offer. I often leave Soul a little on the tipsy side just for this reason.

Atmosphere:
Soul is the ideal spot for a date--it's romantically lit, and loud enough to cover any weird silences. Also, the people watching is almost as central to the experience as the food. We often run into people we know at Soul, and, this is one of many reasons why you should sit at the bar. The bar is going to be your best bet for eating and imbibing relatively quickly, and, as one of the buds we ran into at Soul pointed out--sitting at the bar offers a glimpse into the changing vibe of Soul throughout the night. Hint--it gets younger and rowdier as the night goes on. Not that Javon can stick around for much of this portion of the night, as we usually turn into pumpkins around 10:00 when we come home, have tea and watch The History Channel.

Oh--and fun fact! The billboard currently up just around the corner from Soul by artist Scott Partridge is a replica (with slight variations) of the print that we commissioned for our wedding. It's pretty surreal to see what's above your bed also on a billboard. The one above our bed has little versions of us and the two pugs though, duh.

Above our bed--check out us and the pugs, bottom left!

Javon's First Date Hospitality:
The service is great--all of our servers have been able to navigate the chaos of how busy they can get and the close quarters of the tables to ensure that we always have a special dining experience here.

Frankie's Notes:
Kissing in the CVS parking lot is classy as hell, and don't let anyone tell you otherwise; So is kissing on the first date, when the feeling is right; We have Scallionpancake stickers all over the Plaza now--check us out!; Sometimes, after dining in P.M. we like to head over to Common Market so that we may be stared at judgmentally by hipsters; I love the Goldfish at the Common Market, because the serving is solid, even when they are a little stale; Jason is the one who stole the letters out of the Comida sign--shh, don't tell; Just kidding it was Ollie; Just kidding x2, don't prosecute us.

Rating: 5 out of 5

Jason Ackerman 6/21/17 Jason Ackerman 6/21/17

Baku

Background:
Baku, which originally opened in 2013, went under new ownership in late 2016. New owners Birdie Yang and Janine Lu also own Yama Asian Fusion in SouthPark and Yama Izakaya in Plaza Midwood. Scallionpancake came here on a media night to try some offerings from the new chef (who was formerly at Bistro la Bon), and then we came back again with our bestest friend Lorin (AKA Hamiltoe) for a more detailed look at their menu.

On media night, we met their fabulous PR manager Bruce Hensley, who also manages restaurant week in Charlotte. Did you know that the bi -yearly restaurant week results in an 8.2 million dollar economic impact for the city? Holy food service, Batman! Bruce was great, and he gave us lots of cool insider info, like that owner Yang is a Level Two Sake Sommelier, and that the fish Baku uses in their sushi is flown in daily from New York and Hawaii (original origin: Japan). I also learned that Bruce's daughter is getting married soon at the Foundation for the Carolinas, which is where Scallionpancake tied the knot! So, we obviously chatted wedding details for most of the night.

Here are some shots of the interior of the restaurant...

Eat This:
There is not a thing I tried on the menu that I wouldn't recommend, but here are some favorites...

Calamari

Wagyu Beef Tartare with house made potato chips

Spicy Hamachi Rice Crispy Treat

Enoki Mushrooms

Kurobuta Pork Belly Skewer

Assortment of sushi rolls

Mostly salmon and a little bit of tuna for the J man

Dessert:
The desserts at Baku are all made in house (more on that below), and we loved both that we tried.

Beignets

Chocolate Lava Cake

Drink:
Baku's sake collection is beyond impressive--they have the most extensive collection in the state with 75-80 different varieties on their menu permanently, and then they also offer 10-15 rotating sakes on special. They even offer a bottle that is 1K! Yeah, save that one for an *extra* special night (like, maybe when you win the lottery). We enjoyed some budget friendly cold sake, and it was light and refreshing for summer.

Atmosphere:
Baku is a great date night spot, as it is romantically lit and feels a little fancy, but not so much so that you feel the need to get dressed to the nines. It works perfectly as a mid-week spot to catch up with your spouse and do something a little more elevated than a usual weeknight dinner.

We would sit outside, but Jason hates bugs and weather

Asian Fusion Hospitality:
The service we received was impeccable, and not just on media night. It was just as solid when we returned for a repeat visit. Our waiter checked in on us frequently and had a great sense of humor.

Frankie's Notes:
Restaurant week is like Christmas in January/July for Charlotteans; You can get tipsy on Natty Light, or you can get tipsy on a 1K bottle of sake--this is America, guys, and the choice is yours; That is, if you believe that the American Dream still exists; Not trying to get heavy, just questioning the possibility of social mobility in 2017 and the disappearing middle class; On a lighter note, Jason has a physical inability to not order pork belly when he sees it on a menu; Hamiltoe requested to take the above sheep home, and was brutally rebuffed; I casually questioned whether the chocolate lava cake was made in house prior to ordering it, and while I was in the bathroom Jason and Lorin told on me to the waiter and said that I vocalized my doubt re: the origin of the cake and shamed me; I don't know why I go out with them at all; Just kidding, they are my favorites!

Rating: 4 out of 5

Disclaimer: One of the meals above 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.

Jason Ackerman 6/14/17 Jason Ackerman 6/14/17

Selwyn Pub

This article also appeared in the May/June 2017 edition of Epicurean Charlotte magazine.

A cold beer, Bee Sting wings, and lounging in the sunshine on a sunny Carolina afternoon? That’s just what the doctor ordered--Doc Foster, that is. Regulars of Selwyn Avenue Pub will know Jim Foster as Doc, the co-owner of Myers Park’s number-one neighborhood destination for gathering with friends to eat, drink, and cheer on a Duke vs Carolina game. It’s no happy accident that Selwyn Avenue Pub is the premier destination for those searching for a grown up bar in Charlotte. Doc and and his father, Jim Foster Sr., also known as “Coach,” credit their long-lasting success with listening to their customers since they opened the pub in 1990. As Doc puts it, “We have stayed in business for 27 years because we listen to our customers--we want people to feel welcome and comfortable. What you see here is the result of 27 years of improv with audience participation.”

The results of customer input can be seen everywhere from the menu (customers asked for the Ahi Tuna Wrap that’s now one of their best selling items), to the enclosed TVs on the patio (a customer suggested the alcove for housing the TVs back in the early 90s when no other bars had outdoor televisions). The customers are the heart and soul of Selwyn Pub and play a central part in its identity. “We want people to feel welcome here, and to feel comfortable,” Doc says, and he believes it’s impossible to become stale in the restaurant business unless “you become tone deaf” to your customers’ demands. Doc has watched many fads in the Charlotte dining scene come and go, but he and Coach maintain a steady focus on a business model that cultivates longevity and customer loyalty. The equation is simple, says Doc: “If you want to hang out in Myers Park with a lot of nice people, we’re it.”

There is a comfortable familiarity about Selwyn Pub that resonates with its customers, but Doc never stops innovating. Case in point? A brand new retractable awning (AKA the “Selwyn Pubadrome”) was recently installed to replicate the beloved oak tree that had to come down in November of 2015. Doc knows how important the tree was to so many of his customers, and he did everything he could to salvage it. The tree, he notes, had more “check-ups” than his own children. Ultimately, however, all of the experts Doc consulted agreed that the tree could not be saved, and the soil was not amenable to planting a fresh tree in that spot. Doc spent many hours searching for a viable replacement that could replicate the feel of the tree, if not the exact look. The new awning provides many qualities the tree provided-- the sun shines through when the awning is out and allows in some warmth, but it will block heavy rain and much of the blistering heat of the sun’s rays in the height of summer. The awning stands tall at 11 feet high, so it never feels suffocating, and it maintains the patio’s open and breezy feel . Doc feels that the awning “keeps the spirit of the tree” in that the patio remains a comfortable gathering spot for the Myers Park community, and he knows his customers will be relieved to not have to cover their beers and race inside when a summer rainstorm blows in. Along with the awning, the outdoor heaters and comfy new seat cushions will ensure that Selwyn Pub remains a year-round destination (yes, all year--even on Christmas and “snow days”).

Once you are comfortable and climate-controlled no matter the weather, it’s time to focus on food, and diners know Selwyn as a reliable spot for quality pub food. The focus, Doc says, is on “shareable items, because they support our main purpose--people come here to meet their friends.” The food, like the pub itself is “communal” and Doc and his father know that customers crave simple and high quality menu items, so their focus is straightforward: “Buy absolutely the best ingredients and don’t screw it up.” What does this mean in practice? Angus chuck beef for hamburgers, fresh not frozen hand-breaded chicken tenders, sashimi grade Ahi tuna, and Boar’s Head meat products. Their most popular item, according to everyone from the rich and famous of Charlotte to the Myers Park teenage set, cast a unanimous vote: that pizza. With unlimited free toppings and a thin and crispy crust, you really can’t go wrong with a Selwyn Avenue Pub pizza.

Doc is the first to admit that the menu is a bit schizophrenic, but it’s merely the result of listening to customers’ demands over 27 years. Initially, Doc and Coach, who are of Irish heritage, had the idea of opening up “a little Irish pub in the neighborhood.” They quickly found, however, that as much as people enjoy Irish food here and there, or as a novelty on March 17th, most customers don’t crave that type of food on a day to day basis while they watch the game with a beer. So, true to their mission, they switched up their menu to what the customers craved. And while it’s mostly wings and pizza, sometimes it’s that fancy tuna wrap that’s now a bestseller, or anything else a customer might suggest in the near future. Selwyn is unpretentious quality at affordable prices. What to wash it down with, beyond the beer, of course? “Many people” Doc says, “are surprised at our wine menu--it is a wide selection of high quality wines at pub prices.” The drink options range from ciders to cocktails to a refreshing Sauvignon Blanc.

If you’re looking to peruse a menu online, though, you won’t have any luck; “the customers” Doc says, “are our social network.” One of Doc’s daughters did hook up the pub with a Snapchat Geofilter, but that’s as far their media presence goes. This philosophy meshes with one of the challenges Doc often finds himself pondering in his other gig, where he is a tenured professor of Law and Ethics at Queens University’s McColl School of Business. He notes that for all of the social media savvy today’s students demonstrate, they sometimes struggle with talking to one another face to face, and he believes that Selwyn Avenue Pub provides that place of social connection. Selwyn Avenue Pub harkens back to an earlier time of the village green, where people would gather together to discuss local issues and politics face to face, and not over Facebook or text; “People come here primarily because they want to socialize with their friends and meet new people, and we provide that comforting and inviting place for them to do that.” Doc believes that people crave that gathering place in their community, and Selwyn Avenue Pub is more than pleased to provide that space for the Myers Park and Charlotte community.

Did you see Selwyn Pub on Southern Charm?! — Did you see Selwyn Pub on *Southern Charm*?!

The only snafu? The notorious parking situation: “We proudly acknowledge that we’ve got the worst parking in the state,” Doc says with a laugh, but he notes that the upside is that everyone who manages to get here is “paying us the greatest compliment--they had to go through a lot to get here” he jokes. But seriously--take an Uber or hitch a ride with a friend and get down to Selwyn Avenue Pub ASAP to enjoy a few of those quintessential sunny southern afternoons this summer. And don’t waste any time, as Doc notes, “your friends are already here.”

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Rating: 3 out of 5

Bellucci

Sorrento

Caprese Salad

Chocolate raspberry Cake

cannoli

gelato

Picked Ginger, cucumber and garlic, and red pepper marshmallows

Spicy Cashews

Wasabi Langoustine

PikePerch

Suckling Pig

Dim Sum

Chicken egg

Peking Duck

Duck Liver Mouse

Duck Gizzards

yuzu Cheesecake

Rating: 5 out of 5 + 1 Michigan Pug

The Hostel's Bed with Ocean View

Sea Bass Ham

19th Century Cebiche

Sea Urchin Salad

Cured Bonito & Coquito Melon

Bread

The Blushing Egg

Guinea Pig Pekinesse

Catch of the Day

Confit Suckling Pig

Sheep's Milk Ice Cream

Ice Cream Cone

Various Chocolates

Strawberry & blackberry

Rating: 5 out of 5

Fried Gator Roll

Kung Pao Cauliflower

Raw Oysters

The "Wu" Boil with Crab Legs

Buttermilk Fried Calamari

Cajun Fried Crab Roll

Rating: 1 out of 5

Madrid burger

Gibralter Burger

Truffle Fries

cannoli

gelato

Fried Pickles

Nick's Patty Melt

Bad Ass Burger

Oreo Milkshake

Korean BBQ Meatballs

Brixx Muffuletta

Turkey & Pecan-Cranberry Chutney

Margherita Pizza

Rock Molluscs

Desert Plants

Lofty Andes

Thick Stems

Water of nanay

Forest Cotton

High Jungle

Marine Soil

Tree Skins

Land of Corn

Colors of amazonia

Coastal Harvest

Sea Coral

Low Andes Mountains

Humid Green

Amazonian White

medicinals & Plant Dyes

Rating: 5 out 5 + 3 Michigan Pugs

Snacks

Poda Cebiche

Dim Sum

Choripan

Nigiri

Lapas Cebiche

Catacaos de Camarones

Cassava Soba