Thursday, November 20, 2014

Bubbles and Bordeaux

D'Vine Wine Cafe hosts "Bubbles & Bordeaux" Dec. 4 for $49.99. On the menu: Sauternes with foie gras "rocher" (think of Ferrero Rocher candies, then think foie gras); Vieux Manoir Red Bordeaux with duck confit, sweet potato waffle and cranberry chutney;
Delamotte Brut Champagne with pear frangipane tart, and more. 14815 John J. Delaney Drive; 704-369-5050.

Heritage celebrates 1 year with tasting menu

Heritage Food & Drink in Waxhaw celebrates its first year with a tasting menu from chef-owner Paul Verica, offered Tuesdays-Thursdays through the end of the year. The menu features some of the dishes the place opened with, says Verica.

Options include the pretty beet salad above (with walnuts, goat cheese, parsley and balsamic), sunchoke chips, pulled pork in a jar (with grits, collards and a topping of crispy onions), short rib with house pasta, N.C. shrimp with black rice and Asian greens and more. Three courses for $33, four for $40; 704-843-5236 or email info@heritagefoodanddrink.com; 201 W. South Main St. in Waxhaw.

Wednesday, November 19, 2014

5Church, Chicken Salad Chick plan 2nd locations

Chicken Salad Chick plans to open a second Charlotte location Dec. 16, in the Bank of America Plaza uptown at 101 S. Tryon St. Owners Julie Beville and Michelle Singleton plan 10 Charlotte locations, according to the Alabama chain's press release, and founder Stacy Brown's company has sold 100 franchises, from Florida to Texas.

5Church's owners plan to open a second location in Charleston this summer, at the corner of Market and East Bay streets. While the Charlotte one's named for its location at Fifth and Church streets, this one earns its moniker by being sited in a former church. Look for "neo-Victorian" decor and Sun Tsu's "The Art of War" lettered on the ceiling -- both signature details of the original.

Friday, November 14, 2014

Wondering where to eat in Charlotte on Thanksgiving?

If you're not cooking, take a look at this list of Charlotte restaurants that will be open, and get your reservations in. It's a bigger list than usual this year.




(I love this image, and I think it may come from cool educational site www.raucousroyals.com, though I'm having trouble being sure. Happy to recredit if someone else knows...)

Dine out (well, buy out), do good

Common Grounds Farm Stand hosts its sixth annual Cornucopia on Nov. 22: It's a fundraiser for the Urban Ministry Center, with free admission, live music from Wicked Powers and a vendor village, ranging from artists to food makers, plus the Plated Palette food truck, and a raffle for family-meal dishes from Chef Alyssa's Kitchen, Block & Grinder, Bonterra, The Asbury, 300 East, the Tin Kitchen, Hot Box Street Food, Harper's Restaurants and the Moffett Restaurant Group (that comprises Barrington's, Good Food on Montford and Stagioni). The Farm Stand will also be selling frozen family-size dinners, soups, chilis, baked goods, cheeses, dips and more. The event runs 9 a.m.-1:30 p.m. at 119 Huntley Place.

Thursday, November 13, 2014

'BeerGiving' at Flying Saucer

BeerGiving at Flying Saucer Draught Emporium on Nov. 22 means Thanksgiving dinner -- with deep-fried turkey, green bean casserole, stuffing and more -- plus 10 specialty beers on tap (including Founders Backwoods Bastard and Stone's Hibiscusicity). 11 a.m.-2 a.m. (yes); 9605 N. Tryon St.

Wednesday, November 12, 2014

Bits and crumbs: Brunch, Bloodies, bubbly

Starting in December, Passion8 will serve weekday lunch 11 a.m. to 2 p.m. and Sunday brunch 11:30 a.m. to 2:30 p.m., including a build-your-own Bloody Mary bar. Also coming up: A tasting of bubblies (half a dozen, from Prosecco to Cava and more) and tidbits, at 6 p.m. Dec. 10 for $18. 1523 Elizabeth Ave.; 704-910-3161; www.thepassion8.com.

Vivace’s fall menu, from new executive chef Mike Suppa (who's logged high-profile time with star chef Todd English), includes all new first-course and pasta dishes except for two stalwarts, and Suppa calls the grilled octopus with fingerling potatoes and green goddess dressing "a standout." Second courses are all new but for the veal saltimbocca; they range from skate wing Milanese to braised lamb shank with saffron risotto to tomato-braised swordfish with Tuscan white beans. Check out the whole lineup here. 1100 Metropolitan Ave.; 704-370-7755.

Among dishes on the newest menu at McCormick & Schmick (two locations): blue crab and corn chowder; bouillabaisse; ginger-pear-glazed wild salmon; miso-seared scallops and more.