Question 1

Charlotte’s Ballantyne Fall and Holiday Teas + Whiskey Events Oct-Dec '26

Accepted Answer

The Ballantyne, a Luxury Collection Hotel in Charlotte, has announced some pretty cool holiday events. The lineup includes Halloween and holiday Afternoon Teas, plus monthly Whiskey Club tastings.
Themed Afternoon Tea Events
October 31 and November 1, 1:00–4:00 p.m.
Boo at The Ballantyne Afternoon Tea
Guests are invited to enter the mysteriously elegant world of Boo at The Ballantyne, a Halloween Afternoon Tea where culinary artistry meets supernatural sophistication. The experience features gothic-inspired sweets, savory bites, freshly baked scones with traditional accompaniments, and artisanal confections. Guests can pair their tea with sparkling wine or a signature spirit-infused cocktail for an afternoon of frightful fun and refined indulgence. Tickets are $70 for adults and $35 for children 12 and under, plus tax and service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
Every Weekend in November, including November 28 and 29, 1:00–4:00 p.m.
Harvest Afternoon Tea
The Ballantyne welcomes guests into its elegant lobby for a Thanksgiving-inspired tea experience offered each weekend throughout November. A selection of premium teas is accompanied by delicate finger sandwiches and an array of autumn-inspired sweets and savories, creating a warm setting for gathering with loved ones during the harvest season. Tickets are $70 for adults and $35 for children 12 and under, plus tax and a 24% service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
December 4–28, Thursdays through Sundays, excluding December 25, 1:00–4:00 p.m.
Holiday Afternoon Tea
Guests can experience the magic of the season in The Ballantyne’s festively decorated lobby, where live music and elegant holiday décor provide the backdrop for an afternoon of premium teas, finger sandwiches, and holiday-inspired sweets and savories. Whether continuing a family tradition, marking a special occasion, or simply enjoying a moment of seasonal luxury, the experience offers a memorable way to gather during the holidays. Tickets are $70 for adults and $45 for children 12 and under, plus tax and a 24% service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
Whiskey Club Events
Friday, October 2 at 6:30 PM
Whiskey Club Featuring “The Dalmore”
The Ballantyne’s October Whiskey Club is dedicated to The Dalmore, giving guests the chance to explore the distinctive character and craftsmanship of one of Scotland’s most celebrated Highland single malt Scotch whiskies. The evening includes a curated tasting accompanied by thoughtfully selected bites designed to complement each pour. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations are available through OpenTable or by calling 704-248-4330.
Friday, November 6 at 6:30 PM
Whiskey Club Featuring Wild Turkey
November’s Whiskey Club celebrates Wild Turkey&#8217;s bold spirit and unmistakable character. Guests will discover the heritage, craftsmanship, and distinctive flavors behind the iconic Kentucky whiskey through a curated tasting paired with thoughtfully selected bites. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations can be made through OpenTable or by calling 704-248-4330.
Friday, December 4 at 6:30 PM
Whiskey Club Featuring Angel’s Envy
The Ballantyne closes out its 2026 Whiskey Club series with an intimate tasting experience featuring a curated selection of Angel’s Envy bourbons. Guests can explore the origin, mastery, and bold character behind each expression while enjoying thoughtful culinary pairings with fellow bourbon enthusiasts. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations can be made through OpenTable or by calling 704-248-4330.
Press Release

Question 2

Crafted Culinary Experiences: Savor Charlotte Takes Place March 8-22

Accepted Answer

Savor Charlotte is a two-week celebration of the dynamic and creative culinary community who make the Queen City one of the most sought-after travel destinations in the Southeast. Taking place March 8-22, epicurean adventures include experiential hands-on classes and demonstrations, exclusive menus, special offers and more.
From a special cooking class at Taco Molino with Executive Chef / Owner Scott Wallen, the Amaro tasting dinner with Chef Tommy Vance at Little Mama’s Italian, and special discount at Biblio, to wine tastings at Dogwood Southern Table & Bar, cocktail classes at Billy Sunday or The Cocktailery, and a specialty barbeque flavored doughnut from Reigning Doughnuts, every Savor Charlotte activation is customized and unique to the culinary artists making them. Savor Charlotte will also include the kick-off of Black Food Truck Fridays in partnership with Black Business Owners of Charlotte (BBOC), which will take place on Friday, March 17 from 4-9 p.m.
Designed to raise awareness of Charlotte’s diverse gastronomic offerings, the Charlotte Regional Visitors Authority (CRVA) invited the city’s culinary curators to submit specials that reflect their signature taste and distinct charm. Savor Charlotte is intended to connect locals and visitors alike and inspire them to indulge in one-of-a-kind flavors not available anywhere else. With a focus on celebrating the culinary tastemakers helping to shape Charlotte, all are invited to partake during two weeks of delicious activations to explore the flavors of the city.
“We are passionate about honoring and recognizing Charlotte’s extremely innovative and dynamic culinary community,” said Tom Murray, Chief Executive Officer at the CRVA. “With 25% of visitor spending attributed to food & beverage, we know that Charlotte remains a city of culinary opportunity. We are excited to spotlight the talented individuals and local businesses bringing the city’s distinctiveness to life through creative programming for Savor Charlotte.”
Charlotte has an eclectic mix of epicurean adventures ranging from internationally inspired dishes to local farms and everything in between. From recently announced James Beard Award nominees to perpetually creative mixologists, Charlotte remains at the forefront of travelers’ minds as a must-visit culinary destination. Savor Charlotte is a testament to the inspirational work of those who define the flavor of the Queen City.
The Savor Charlotte journey is easy to navigate. As Charlotte’s industry trendsetters continue to confirm and add new details on a rolling basis, those interested in booking an exclusive Savor Charlotte offer can make reservations directly by clicking on each listing of the participating chefs, mixologists, restaurateurs, bakers, and more.

Question 3

Kindred owners new venture "milkbread" opening in Davidson

Accepted Answer

Joe and Katy Kindred announce their third restaurant, milkbread, slated to open Fall of this year. It&#8217;s opening in their hometown of Davidson, right down the road from where Kindred opened in 2015, milkbread is an all-day café with a menu, led by Chef Joe Kindred, offering milk bread donuts, crispy chicken, vegetable focused bowls, and salads. Coffee, espresso and non-alcoholic drinks will be served all day, with a rotating selection of small production independent wine and beer available into the evening.
When the pandemic started last March, the Kindred team was quick to rally with their community and pivot to develop a menu that traveled well, and met people where they were at, in need of comfort, optimism, and nostalgia. The biggest hits were milk bread donuts, crispy chicken sandwiches, and their socially distanced sommelier, a rotation of fun, small production independent wines, that were hard to find locally at the time, to learn about and enjoy at home. During the shutdown the Kindred team partnered up with local coffee brand Summit Coffee to serve the milk bread donuts to the community last spring through Summit’s takeover of an iconic drive-thru bank in Davidson, and now Joe and Katy are thrilled to give all these pandemic pivots a permanent home to be enjoyed daily. To continue their partnership, a private label house roast by Summit Coffee will be served at milkbread. The pandemic showed us what small businesses can do when they link arms and work together. In this spirit the Kindred team is also thrilled to be partnering with two other Charlotte born, community focused, small businesses: their friends at HEX Coffee for a special co-branded espresso roast, only available at milkbread, and their friends at Verdant Bread for their incredible sourdoughs.
The café will feature a clean, minimalistic design, led by Katy Kindred, with order at the counter service for dine-in, outdoor seating, and takeout, with delivery available. Slated to open later this year, milkbread will be located at 624 Jetton Street in Davidson, open 7 days a week, 7a-9p. 
Follow their progress on the @milkbread Instagram feed.

Question 4

Chef Mike Long Named Executive Chef at The Asbury at The Dunhill Hotel

Accepted Answer

“Matthew Krenz and Mike Long have worked tirelessly to make The Asbury the top dining destination in Uptown Charlotte.The Asbury was named one of the top five best restaurants in the city by Charlotte Magazine in 2018, and that article nodded to Chef Mike Long’s contributions. We have complete faith that our kitchen will continue to receive the same accolades and recognition under the leadership of Mike Long as we have under Chef Krenz. We are grateful for the leadership of both of these outstanding culinarians—and friends.”
&#8211;Dave Love, acting general manager of The Asbury and The Dunhill Hotel
Dave Love, acting general manager of The Asbury and The Dunhill Hotel, announced that Chef Mike Long will become Executive Chef and Culinary Director at The Asbury and The Dunhill Hotel, effective Nov. 10, 2018. The Asbury is one of the city’s top-rated lunch and dinner destinations, located on Tryon Street in Uptown Charlotte.
Executive Chef Mike Long will be responsible for The Asbury and the full-service dining and banquet services at The Dunhill Hotel. All rely on sustainable sourcing and will continue that practice.
Long replaces Chef Matthew Krenz. Long says he’s grateful for the influence of Chef Krenz. “Matt focused on the use of whole animal—and local, seasonal ingredients. It’s the way food should be,” says Long.
“Southern food speaks to me with its ingredients. We’re going to be focusing on the beautiful ingredients and letting them sing,” says Long as he looks forward. “That’s what my food is about. I don’t want to put anything in the way of celebrating these ingredients.”
Matthew Krenz is known for his dual role as chef and rancher. His family’s boutique beef ranch supplied beef to the restaurant. Chef Long will continue to serve Krenz Ranch beef at the restaurant.
Under Krenz’s leadership—and with Long serving as Chef de Cuisine—the restaurant and its “Modern + Southern” food was featured by USA Today, Food + Wine, and Vogue.
Krenz plans to stay home with his new daughter and celebrate parenthood. In 2017, Krenz was named North Carolina Chef of the Year by the North Carolina Restaurant and Lodging Association.
The Mike Long Timeline
Long grew up in Frederick, Maryland. His grandfather ran a dairy farm now managed by his uncle. As a child, days at the dairy gave Long an appreciation for farming and the land. In high school, he began washing dishes. When a cook didn’t show up one day, he stepped to the stove. Johnson & Wales lured him to Charlotte. He graduated with an Associate Degree in Culinary Arts in 2009. He did short stints at Las Ramblas (now closed) and The Lodge: A Sportsman’s Grill. He distinguished himself at Bonterra Dining & Wine Room where he began as a line cook and worked his way up over six years to sous chef with well-known Charlotte Chef Blake Hartwick. Long joined The Asbury in 2016 as Chef de Cuisine.
Diners have been enjoying specials created by Long since he began at The Asbury. Many will recognize him from involvement with the Collaborative Series Dinners where The Asbury invites guest chefs and makers to cook with their teams and share with guests about each course. Most importantly, Long led the development and roll out of the successful new fall menu while Krenz was away on paternity leave.
Miranda Brown will continue as pastry chef at The Asbury. She is currently the NCRLA Pastry Chef of the Year. Long will hire a new Chef de Cuisine.
Below: Fall Menu 2018 dishes on the menu under the direction of Chef Mike Long. Left: Rice Grits + Fall Vegetables with roasted mushroom, miso + corn broth, whipped ricotta, Asian greens. Right: Krenz Beef Blackboard with chili-roasted sweet potatoes, grilled shishito peppers, black garlic demi.

About The Asbury at The Dunhill Hotel:
The Asbury restaurant at The Dunhill Hotel is named in honor of Louis Asbury, Sr., the Charlotte architect who, in 1929, designed the Mayfair Manor (now The Dunhill Hotel). Placed adjacent to the hotel’s lobby, the hotel rebranded its restaurant in January 2014 to bear Asbury’s name and serve modern + Southern cuisine that honors the past, celebrates the seasons, and looks forward.
Located at 235 North Tryon Street in Uptown Charlotte, The Asbury is open seven days a week; 11 AM to 10 PM, Monday through Friday and 9 AM to 10 PM, Saturday + Sunday. Brunch is served on Saturdays + Sundays. Bar service at The Dunhill Hotel is available during restaurant hours.Visit www.TheAsbury.com or our media resources at www.DunhillHotel.com/Press-Room.
Press Release

Question 5

Could a Michelin Star be coming to Charlotte?

Accepted Answer

Charlotte &#8211; Chef Matthew Shepard answered my question about his goals and where he saw himself in the future without hesitation. &#8220;Michelin is in the States. There&#8217;s no reason they shouldn&#8217;t come to Charlotte. And I&#8217;d like to be the one that brings them here.&#8221;
Shepard is currently Executive Chef at the iconic McNinch House Restaurant (http://mcninchhouserestaurant.com/). Located in Charlotte&#8217;s historic Fourth Ward, the Queen Anne/Shingle style house has historical significance that&#8217;s relevant to Charlotte, North Carolina, and even the nation. Presidents, Vanderbilts, and other well known individuals have been guests of the McNinch family at their home. See more about the home&#8217;s history here.
After major renovations when she purchased the home in 1978, owner Ellen Davis opened the doors to the public, continuing the home&#8217;s reputation for hospitality in the form of McNinch House Restaurant. She and her staff have welcoming guests to their unique fine dining restaurant for 40 years!
Browse through the gallery below to see what an island of beauty, tranquility, and romance this place is. Notice the romantic feel throughout the house, including the tables and seating.

Joining a small group of media folks experiencing the McNinch House was a complete treat! We enjoyed a glass of champagne as we were led through the house by the inimitable Anthony &#8220;Wes&#8221; Wesley, McNinch House Wine Steward.
He pointed out architectural and historical details as we passed through first floor rooms. Upstairs is a private residence, so a no-go zone. The original dark woodwork, paneling, and ceiling beams are luscious. Most, if not all, of the gorgeous chandeliers and light fixtures are original. You can see reservoirs that originally held a ready supply of gas in many of them, but they&#8217;re now fitted with wiring. The place just oozes comfort and warmth.
After touring inside with Wes, Chef Shepard led us on an outside tour of the vegetable and flower gardens (see gallery) that he tends. The kitchen and dining rooms are both supplied by the gardens. I couldn&#8217;t help but smile at his enthusiasm. He talked about his garden at home and comparing different growing environments to produce the best results.
Sometimes at tastings, smaller portions of each course are served, while one full-sized portion is brought out for photographing. This approach is appreciated by most food writers as it&#8217;s overeating-friendly.
We were also lucky enough to have Wes, an incredibly knowledgeable Wine Steward describing the wines he paired with each course. All of the wines were excellent, but there were two I fell in love with. Here&#8217;s a list of the wines. See if you can guess which course each was paired with.

Coal Miner, Robinson Run Sweet Red 2013
Daou, Pessimist Red Blend
Cantine San Giorgio, Tiranno Malvasia Nera 2014
Chateau Julien, Royalty Red 2015
Michel Picard, Vouvray 2016
Carlos Serres, Rioja Tempranillo 2012
Cantine Paolini, Pino Grigio
Cap Royal, Bordeaux Sauvignon 2015

That said, this first course picture is the only image of a smaller tasting version I&#8217;m using in this article. Every image after this is of full-sized portions. It was a beautiful Spring Bounty Salad made with mixed greens, sliced Purple Asparagus, shaved White Asparagus, sliced Cucumber, and roasted Candy Stripe Beets topped with a Citrus-Herb Vinaigrette.

The English Pea Soup that followed was superb! Great texture and a slightly smokey/earthy flavor. I really couldn&#8217;t get over the flavor. Just fantastic. Chef made the soup with Potato Gaufrette, Buttermilk Crème Fraiche, and topped it with fresh greens and a Crab Mango Salad.

ONE ravioli as entrée? Yes. Order it! It&#8217;s actually a Raviolo &#8211; singular. A Duck Confit Raviolo made with house-made pasta, Parmesan and Leeks, Pickled Red Cabbage, and Carrots, surrounded by Truffle Cream. Chef purees ground mustard green stems and adds them to the pasta for a little flavor boost. Delicious!

Rosemary Dijon Crusted Rack of New Zealand Lamb has been on the McNinch House menu from the beginning. Same recipe. And there are no plans to change any of that for fear of an uprising. It&#8217;s definitely a favorite, served with Sweet Corn Risotto topped with Collard Greens. Don&#8217;t forget to include some of the Mint Chimichurri to each bite.

Not only was this Lemon Meringue Pie delicious, I loved that the flowers were made with Swiss Meringue rather than buttercream. Such a beautiful and light way to top the Lemon Custard in a Sable Crust.

Our final course (dessert 2  🙂 ) was a Chocolate Cream Pie. The crust was buttery, but oh, that Chocolate Custard! And topping it all off with Chantilly cream was a given. I&#8217;m not usually a fan of chocolate cream pie because so many of them taste like chocolate pudding poured in to a crust. The texture and taste of Chef&#8217;s version were exceptional. It&#8217;s hard to put my finger on it, but there was something wonderful about that chocolate cream. It could be the espresso powder Chef adds to help bring out the chocolate flavor.

So, could a Michelin star be coming to the Charlotte? I believe it could, eventually, and Chef Matthew Shepard may just be the one that&#8217;ll bring it home. Based on this meal, and Chef&#8217;s drive to explore, create food that meets Michelin standards, and work toward becoming one of the best in the industry, I&#8217;d say it&#8217;s a real possibility.
Epicurean Notes:

There is one seating for dinner each evening. Three different menu types are offered in addition to dinner at the Chef&#8217;s table. See all options here.
Ellen Davis has collected quite a few dishes and other service pieces over the years. See the picture of Ellen in front of just two of the many cabinets of dishes in the gallery. No two tables are set identically. Each staff member decides what dishes, napkins, napkin rings, etc. to use on each table they set.
You can book private events at McNinch House, using from one room up to the entire restaurant. Marriage proposals have been known to happen here.
Watch for special events like wine dinners.
Take advantage of nice weather by getting to the McNinch House early and purchasing a bottle of wine to enjoy on the porch before dinner.
Tuesdays and Wednesdays are Wine or Cocktails in the Garden days. Spend some time enjoying the garden at special seating arranged on the front lawn and garden. Call and ask for details.

McNinch House Restaurant (http://mcninchhouserestaurant.com/)
511 N Church St
Charlotte, NC 28202
Phone: (704) 332-6159

Question 6

Catawba Brewing Unveils Cloud Cover Hazy IPA Series

Accepted Answer

Charlotte &#8211; Cloud Cover descends upon Catawba Brewing Co. (http://catawbabrewing.com/), as the brewery unveils a new series of specialty release Hazy IPAs in 4-pack 16oz cans. The first beer in the series, Rising Sun (7.8 percent ABV), is slated to make landfall on Saturday, April 14, exclusively at Catawba’s four tasting rooms. Brewed and canned at their 10-barrel Charlotte brewhouse, Rising Sun is extremely limited – not expected to last beyond its inaugural weekend.
Typical of the new breed of New England-style IPAs, Rising Sun is cloudy, intensely hopped, hugely flavorful, and less bitter than traditional West Coast IPAs. It showcases the juicy tropical fruit flavors and exotic fresh hop character that have made the style so revered among craft enthusiasts. The beer’s distinctive hazy orange glow is a product of brewing techniques and ingredients unique to the style, as is its soft, frothy mouthfeel.

Each release in the Cloud Cover Series is named for a historic weather event in the Carolinas. Rising Sun pays homage to an 800-ton Scottish warship of the same name that was swallowed by an Atlantic hurricane off the coast of South Carolina in the year 1700.
Rising Sun is brewed with flaked wheat and oats, hopped with El Dorado, Mosaic, Amarillo, and Citra. Tasting notes include apricot, citrus peel, honeydew, and papaya.
SMALL BATCH DRAFT-ONLY:
On Thursday, April 12, Catawba taps a Small Batch White IPA (4.8 percent ABV). Brewed with a generous portion of flaked wheat, this refreshing session beer was hopped with Simcoe, Azacca, and Amarillo. It was fermented with Belgian Wit ale yeast and finished with orange peel and coriander.
White IPA is Passport Beer #15 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available at all Catawba locations.
In Asheville tasting rooms, White IPA is a fundraiser beer for the Extension Master Gardener Volunteers of Buncombe County. And in Charlotte, Catawba will donate a portion of proceeds to the Charlotte Lab School. To learn more about these organizations and their release day events at the brewery, please visit Catawba’s Facebook location pages.
About Catawba Brewing Company
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte&#8217;s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com.
Release

Question 7

Angeline's Now Open for Weekend Brunch and Weekday Lunch

Accepted Answer

Charlotte – Mornings in uptown just got sweeter – and more savory. Angeline&#8217;s, an Italian-influenced modern American restaurant and urban gathering place, is now open for brunch on Saturday and Sunday from 8 a.m. until 2:30 p.m. and lunch Monday through Friday from 11:30 a.m. until 2 p.m. The restaurant has been open for breakfast and dinner since Nov. 1, 2017.
&#8220;We&#8217;re excited to offer uptown residents and businesspeople a really special way and place to start their day,&#8221; said executive chef Robert Hoffman. &#8220;We hope to become the first place people think of when they&#8217;re meeting friends, clients or colleagues for a morning or afternoon meal, and we think we&#8217;re going to be a weekend destination for the local brunch crowd. We&#8217;ve got the standard crowd-pleasers, but we&#8217;ve added some inspired and surprising dishes, too.&#8221;
Angeline’s focus on locally sourced ingredients with an emphasis on wood-fired cooking is apparent in the brunch menu, just as it is at dinner. For instance, the chicken in the tarragon chicken salad sandwich is spit fire-roasted and served on house focaccia. Hearty, rustic offerings include eggs benedettina with a housemade English muffin, carbonara breakfast pizza and the classic Roman pasta dish cacio e pepe. The humble breakfast sandwich with scrambled eggs and bacon is taken up a notch with mixed greens, aged cheddar and a brioche bun. The brunch menu also includes hash with braised oxtail; a shrimp cocktail salad with poached prawns,frisée, bloody mary vin, miche crouton, picked chervil and dried lemon; and shrimp and grits with Anson Mills grits, roasted oyster mushrooms, loukaniko sausage and tomato-bacon jus.
The pastry selection changes daily and house granola is elevated by lavender-honey, yogurt and fresh berries. French toast gets a delicious twist: It&#8217;s made with banana bread and served with whipped sorghum butter, compressed strawberries and candied pecans.
Lead bartender Henry Schmulling ensures the drinks offered at brunch are equally inspired. House-pressed juices, including the Beets Me (red beets, carrot, parsley and horseradish), are among the inventive offerings. And it wouldn&#8217;t be brunch without Bloody Marys and mimosas. The House Bloody Mary is perfect for those craving the classic cocktail and The Hail Caesar features deconstructed Caesar salad Bloody Mary with anchovies, parmesan and Dijon mustard. Additional brunch cocktails include bellinis, rossinis (an alternative to the classic Bellini) and the Oaxacan Coffee with mezcal,‎ reposado tequila, demerara, mole bitters, Lico 43 and egg white foam.
At lunch, even pizzas and soups are taken from standard to extraordinary with unexpected ingredients. The Polpette e Mash Potato pizza includes lamb and pork meatballs with creamy mashed potatoes. A roasted winter squash soup comes with arugula, creamy burrata, saba and pepitas. Sandwiches are served with a choice of a side salad or fries. Choices range from a braised oxtail sandwich on a baguette to a vegetarian wrap with roasted cauliflower, olive tapenade and broccolini on a flour tortilla.
Pizzas range from the simple Margherita with fresh mozzarella and torn basil to the satisfying house sausage pizza made with Hen of the Woods mushrooms and cipollini onions. Pastas – all housemade – include Bucatini alla Vongole with Manila clams, soave, red chili and parsley. And perhaps the dish that best reflects Angeline&#8217;s Southern-meets-Italian sensibility is the hearty pumpkin agnolotti with ricotta, spiced pepitas, Hen of the Woods mushrooms and that Southern staple – collards.
Dessert offerings at lunch are hard to pass up. Zeppoles (little Italian doughnuts) are served with buttermilk ice cream and cinnamon sugar. Chocolate cake is reinvigorated with a smoked sea salt ganache. And pineapple cake comes with apricot lemon curd and lemon sorbet.
View the full menus at angelinescharlotte.com/menus. For more information or to book a reservation at Angeline’s, visit angelinescharlotte.com. For an inside look, follow the restaurant on Instagram and Facebook.
ABOUT ANGELINE&#8217;S
Angeline&#8217;s, a modern American, Italian-influenced restaurant, is located in the heart of uptown Charlotte. The menu, created by executive chef Robert Hoffman, offers seasonally driven, inventive cuisine with simple, flavorful and inspired compositions. Angeline&#8217;s is open for breakfast, lunch and dinner daily, with brunch on the weekends, and features a private dining space. For more information, please visit angelinescharlotte.com.
ABOUT KIMPTON RESTAURANTS
Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington, D.C. For more information, visit http://www.kimptonhotels.com/dine.
Details
Address: 303 S. Church St. Charlotte, N.C. 28202
Phone: (704) 445-2540
Angeline&#8217;s hours
Breakfast: Monday through Friday from 7 to 10 a.m.
Lunch: Monday through Friday from 11:30 to 2 p.m.
Brunch: Saturday and Sunday from 8 a.m. to 2:30 p.m.
Dinner: Sunday through Wednesday from 5 to 10 p.m.; Thursday through Saturday from 5 to 11 p.m.
Late Night Pizza: Thursday through Saturday from 11 p.m. to 12 a.m.
Bar: Sunday through Wednesday from 5 to11 p.m.; Thursday through Saturday from 5 p.m. to 12 a.m.
Release

Question 8

The Palm Charlotte Celebrates 20 Years of Service with Vintage Three-Course Menus

Accepted Answer

Charlotte – From Nov. 1 – 20, celebrate The Palm Charlotte’s 20th anniversary with exclusive, three-course lunch and dinner menus specially curated for the occasion. Serving previously-offered selections such as the Tomato and Onion Salad and Lobster Ravioli a la Vodka, The Palm’s nostalgic menu items are sure to bring back warm memories with exceptional company.
In honor of the restaurant’s opening year, The Palm Charlotte’s 20th anniversary lunch menu is available for $19.97 and features guests’ choice of Grilled Chicken Paillard with basil pesto, baby arugula, cherry tomatoes and grilled asparagus salad, Lobster Ravioli a la Vodka with a garlic crostini or Pan Seared Jumbo Scallops served with shaved, roasted fennel salad, tarragon buerre rouge and micro greens, in addition to a starter salad and dessert.
The three-course dinner menu, available for $69, offers guests their choice of Palm classics including a 14-ounce Prime New York Strip or 9-ounce Filet Mignon served Classic Oscar style, for an additional $12, or Lobster Oscar style topped with butter-poached Nova Scotia lobster meat, asparagus and béarnaise sauce, for an additional $15. The menu also includes a choice of starter, individual side and delectable dessert offerings.
The a la carte menus are also available for lunch and dinner. For more information and to make a reservation, please call The Palm Charlotte at (704) 552-7256 or visit thepalm.com.
 
About The Palm
Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, the menu also includes The Palm’s renowned Italian fare including Chicken Parmigiana, Veal Martini and Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. The Palm is still owned by the same two families. Celebrating its 90th year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, please go to thepalm.com.
Release

Question 9

Angeline's and Merchant & Trade opening Nov. 1st

Accepted Answer

Charlotte – Visitors and Charlotteans will have two new hotspots to enjoy when Angeline’s, an Italian-influenced modern American restaurant, and Merchant & Trade, a 19th floor rooftop bar and lounge atop Kimpton Tryon Park Hotel, open in the heart of uptown Charlotte on Wednesday, November 1.
Executive chef Robert Hoffman, most recently of SaltRock Southwest Kitchen, a Kimpton restaurant in Sedona, AZ, helms the culinary programs of both Angeline’s and Merchant & Trade. A Chicago-native, Hoffman mastered his craft in top kitchens across the Windy City and has held chef-level positions at Michelin-starred restaurants. Hoffman is supported by pastry chef Chelsea Ecdao and lead bartender Henry Schmulling. Andrew Carlson, another Kimpton alum, serves as food and beverage director and leads the team that will bring Angeline’s and Merchant & Trade to life.
ANGELINE’S:
At Angeline’s, which seats 134 and faces 3rd Street across the street from Romare Bearden Park, guests will find a welcoming vibe, unfussy yet knowledgeable service, organic and sustainable ingredients and a trend-forward beverage program. The restaurant’s focus is rustic, locally sourced ingredients with an emphasis on wood-fired cooking. The restaurant opens up onto patio dining with the city’s linear park, which connects Romare Bearden Park to Tryon Street, as a backdrop.
Chef Hoffman’s dinner menu includes Carpaccio with 21 day dry-aged ribeye, mustard greens, Caesar dressing and shaved pecorino; Braised Oxtail Strozzapreti with taleggio fonduta and sauce arrabiatta; Wood Fire Roasted Branzino with roasted red pepper coulis, olive tapenade, roasted cauliflower, salmon roe; and Bucatini alla Vongole with Manila clams, soave, red chili and parsley, as well as sides including Anson Mills Polenta, Charred Broccolini and Roasted Cauliflower. For those craving something sweet, pastry chef Chelsea Ecdao offers choices including Zeppoles with buttermilk ice cream and cinnamon sugar and Pineapple Cake served with apricot lemon curd, compressed pineapple and lemon sorbet. Guests can expect an elevated experience throughout the entire meal, with craft coffee and espresso, daily house-made bread and pasta as well as house-made salumi and fromaggi.
Complementing the culinary offerings, Angeline’s bar program, led by Henry Schmulling, also takes its inspiration from Italy. The curated beverage list features grappa, Italian craft beers and amaros along with craft cocktails and artisan American spirits and beer, including local brews. The inventive cocktail lineup includes the Cold Storage with vodka, Cointreau Orange Liqueur, Dubbonet Blanc, simple syrup and fresh lemon juice garnished with a dehydrated orange slice.
The approachable look of the 2,774-square-foot restaurant matches its menu. Some elements are built on a grand scale: A full-height “wine wall” shows off the restaurant’s extensive Italian wine selection. Others, like the 18-seat bar, are cozy and intimate. The vibe is relaxed and convivial (there’s a communal table and a fireplace) with artisanal touches, such as polished copper and whiskey-colored ombre glass chandeliers and beer taps suspended from the ceiling. Angeline’s design was concepted by acclaimed restaurant design firm The Johnson Studio at Cooper Carry, which has the reputation for producing some of the nation’s most forward-thinking restaurant designs.

Led by general manager Dan McCormick, the restaurant will be open for breakfast and dinner and includes a private dining room, with a seated capacity of 36. Breakfast will feature biscotti, brioches, frittatas, French toast, fresh-squeezed and fresh-pressed juices, organic coffee and more.
Breakfast is served weekdays from 6:30 to 10 a.m. and dinner is served Sunday through Wednesday from 5 to 10 p.m., and Thursday through Saturday from 5 to 11 p.m., with lunch and brunch service to be offered in the coming weeks. Valet parking, located on Church Street, is available for dinner service. View the full menus at angelinescharlotte.com/menus. For more information or to book a reservation at Angeline’s, visit angelinescharlotte.com. For an inside look, follow the restaurant on Instagram and Facebook.
MERCHANT & TRADE:
Merchant & Trade, with its stunning city views, is likely to become the city’s most celebrated nightlife and special event destination. The 4,500-square-foot space, on the 19th floor of Kimpton Tryon Park Hotel at the corner of 3rd and Church Streets, will be home to a lively social scene, handcrafted cocktails and a music program featuring DJs and bands most Thursday, Friday and Saturday evenings, all curated by social programming manager Samuel Bunch.
A stone fireplace, fire and water features and lush greenery, along with cozy lounge furniture, create an unparalleled atmosphere for al fresco socializing. The bar is situated to offer guests unobstructed views of Romare Bearden Park and BB&T Ballpark. The large, open floorplan is designed to also accommodate space for private events, whether a small get-together or a party that fills the full rooftop. The sky-high refuge also offers an intimate and private VIP lounge space for groups up to 20.

Merchant & Trade’s culinary menu features an array of American small plates, many perfect for sharing. Signature bites include Blue Crab Rolls with carrots, celery, fennel, avocado mousse, citrus aioli and potato chips; Pork Belly Lettuce Wraps with kimchi, rice, braised pork belly and mung bean sprouts; and General Tso’s Roasted Cauliflower with Napa cabbage and charred scallions. A Double Pimento Cheese Burger, Red Miso Chicken Wings and Ceviche will also be in the lineup.
The bar program will focus on boutique spirits, house-made mixers and will incorporate locally-sourced produce into the cocktails. Offerings include innovative cocktail service, classic cocktails and festive, large-format cocktails. Lead bartender Henry Schmulling has created a selection of inspired signature cocktails including The Peanut Butter Falcon with High West Double Rye Whiskey, Cynar Amaro, Licor 43 Vanilla Liqueur and peanut butter/molasses candy syrup garnished with a Mary Jane Taffy Candy. Beer will be available in bottles as well as on tap, with the latter including a large selection of Charlotte-based craft beer.
Charlie Janke serves as general manager and Brian Kenney supports Robert Hoffman as chef de cuisine.
Merchant & Trade is open Monday to Wednesday from 4:30 p.m. to midnight and Thursday to Saturday from 4:30 p.m. to 2 a.m. Valet parking is located on Church Street. For more information or to book a reservation visit merchantandtrade.com. Get social with the 19th floor rooftop bar and lounge on Instagram and Facebook.
ABOUT ANGELINE’S
Angeline’s, a modern American, Italian-influenced restaurant, is located in the heart of uptown Charlotte. The menu, created by executive chef Robert Hoffman, offers seasonally driven, inventive cuisine with simple, flavorful and inspired compositions. Angeline’s will be open for breakfast and dinner daily, with lunch and brunch to be added at a later date, and features a private dining space. For more information, please visit angelinescharlotte.com.
ABOUT MERCHANT & TRADE
Merchant & Trade, a 19th floor rooftop bar, lounge and event space, offers a lively social scene, social bites, expertly crafted cocktails, curated music and urban sophistication. For more information, please visit merchantandtrade.com.
ABOUT KIMPTON RESTAURANTS
Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington, D.C. For more information, visit www.KimptonHotels.com/dine.
Release

Question 10

The Dunhill Hotel Wins Best Historic Small Inn/Hotel In the Country

Accepted Answer

Charlotte &#8211; A 60-room historic hotel built in 1929 was named Best Historic Small Inn/Hotel (under 75 guest rooms). The Dunhill Hotel in Uptown Charlotte was proclaimed the winner before an audience of more than 200 invited media, industry leaders, owners, senior management, and representatives of the finest historic hotels from across America and from around the world.
Every year, the Historic Hotels Awards of Excellence honor, encourage, and recognize the most exemplary historic hotels, hoteliers, and leadership practices. The Historic Hotels Awards of Excellence are presented to historic hotels and hoteliers demonstrating innovative leadership, stewardship, and contribution to furthering the recognition, preservation, and celebration of these preeminent historic hotels and their histories. Nineteen hotels from around the globe were recognized in various categories from a pool of more than 200 nominees.
 
&#8220;This honor is reflective of our entire team’s efforts to provide memorable guest experiences. This recognition is a credit to our amazing team—from housekeeping and engineering to front desk and bellmen, sales and marketing to the culinary and service teams at our award-winning restaurant, The Asbury, and our lobby bar,&#8221; John Beatty says. &#8220;We are fortunate. Every day, we have the privilege of inviting guests into the &#8216;living room&#8217; of Uptown Charlotte.&#8221;
The Dunhill Hotel is operated by Summit Hospitality Group, LTD. in Raleigh, N.C.
“The winners of the 2017 Historic Hotels Awards of Excellence represent more than 231 years of history and include the finest iconic and legendary historic hotels from across the United States of America and from around the world,” said Lawrence Horwitz, Executive Director of Historic Hotels of America and Historic Hotels Worldwide. “We applaud these magnificent historic hotels and their hoteliers for their dedication, passion, stewardship and success in preserving these treasures and their stories for future generations of travelers.”
The Dunhill Hotel is Charlotte&#8217;s only historic hotel. A popular wedding, business and leisure destination, the venue thrives as a gateway to the city&#8217;s thriving art museums and galleries, live performances and cultural experiences. The hotel is located at 237 North Tryon Street. Its restaurant, The Asbury, is considered one of the city&#8217;s finest. https://www.dunhillhotel.com/
Historic Hotels of America® is the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across America. The Dunhill Hotel was one of the program’s first boutique establishments. http://www.historichotels.org/
Release

Question 11

Dilworth Tasting Room announces new chef; expands menu

Accepted Answer

Brett Levan, formerly of The Mirage in Las Vegas and The Umstead’s Herons in Cary, has joined Owner/Sommelier Jaffer Kovic at Dilworth Tasting Room (DTR). Levan is the new executive chef at the neighborhood hangout which was recently recognized by Zagat&#8217;s on their 10 Most Notable Restaurants in Charlotte list.
Levan is a culinary adventurer who’s both imaginative and a leader in the kitchen. He represented Halcyon Flavors from the Earth in a competition at James Beard House in New York in 2012. (Creative Loafing named Halcyon the best new restaurant of the year when it opened in 2010.) And he realized a lifelong dream when he got to work as chef de partie at the Michelin-starred Dovetail in New York.
“Bringing Brett on to lead our kitchen really elevates our menu,” Kovic said. “We still like the idea of keeping things simple with a menu made up of snacks, small bites, incredible cheese and salumi plates, sandwiches, salads and sweets. But Brett has developed some really creative twists on familiar dishes.”
Before graduating from Johnson & Wales – as a member of the second graduating class from the Charlotte campus – Levan earned an associate’s degree in hospitality management and culinary arts from Marshall University in Huntington, W.Va.
After graduating from Johnson & Wales, he headed for Las Vegas, where he worked at the famed Mirage Hotel and Casino, eventually becoming sous chef at Mirage’s Japonaise restaurant. He returned to North Carolina to work in the kitchen of Herons, the signature restaurant of Cary’s luxury Umstead Hotel and Spa, which is open for breakfast, lunch and dinner.
He helped open both The Liberty and Halcyon in Charlotte and most recently served as chef de cuisine at Passion8 in Charlotte’s Elizabeth neighborhood.
A few of the new dishes Levan has developed for DTR include:
Warm focaccia and spreads
Margherita panini
Shaved speck and cheese panini
Espana flat bread
Expanded offerings of bruschetta
“Jaffer has been great to work with,” said Levan. “He’s got a sense of humor, which is evident on our wine and beer list. He’s got Bud Light along with all these other small-production craft beers. I’ve had a lot of creative freedom in the kitchen and have loved thinking about which wines or beers our new dishes pair best with. It’s great to be part of a true neighborhood hangout.”
Wines at DTR range from $30 to $130 a bottle. Prices by the glass range from $10 to $25 and include a rotating stock of seven whites and seven reds from around the world. “Something fun will always be poured daily,” Kovic said.
Beer lovers will find plenty to love about DTR. Beers come from as nearby as Highland Brewing and Duck Rabbit Brewing in North Carolina and as far away as Traquair in Scotland and Belgium’s Delirium Tremens.
To see DTR’s full menu, visit here.
Address: 300 E. Tremont St. Charlotte, N.C. 28203
Phone: 704.595.3337
Hours:
Monday – Thursday 4 p.m. – 10 p.m.
Friday – Saturday 1p.m. – 11 p.m.
Sunday 1 p.m. – 8 p.m.
Website: www.dilworthtr.com
Get social with DTR on facebook; Twitter: @dilworthtr and Instagram: @dilworth_tasting_room.
Release

Question 12

Chef Rodrigo Velazco new Chef de Cuisine at Charlotte's EVOKE

Accepted Answer

Charlotte – Located in the Uptown neighborhood, Charlotte’s award-winning dining destination, EVOKE, 555 S. McDowell Street, is thrilled to announce Rodrigo Velazco as Chef de Cuisine. A native of Caracas, Venezuela, with an unparalleled culinary background, Chef Velazco will fuse his South American roots with a deep passion for locally seasoned ingredients and American Nouveau style to create a revamped spring menu at the contemporary steakhouse.
“I look forward to the experience &#8211; sharing our knowledge, hospitality and quality ingredients to create unforgettable moments. For us, it’s about creating personal connections between our chefs and diners,” says Chef Rodrigo Velazco. “My focus for EVOKE is on blending taste and emotions with savory flavors; flavors that travel with our guests beyond the walls of our dining room.”
Chef Velazco joins EVOKE from upscale Charlotte restaurant, Vivace, where he served as executive chef, allowing him to truly immerse himself into the city’s thriving dining scene. Prior to moving to Charlotte, Chef Velazco gained extensive experience working under James Beard award-nominated Chef Phil Bryant at Miami hot-spot, The Local Craft Food and Drink, and Michelin star Chef Danny Grant at 1826, as well as serving as sous chef for “Top Chef” contestant Jeff McInnis. During his tenure at The Local Craft Food and Drink, known for continuous – almost daily – changes to the menu, Chef Velazco brought his deep knowledge of culinary operations, techniques and plating esthetics to set the standards in the execution of new dishes, focusing on consistency in flavor balance. He also served as sous chef at Miami dining destination Yardbird Southern Table and Bar, which was named one of Bon Appétit’s “50 Best New Restaurants,” and nationally recognized for engaging service, classic and refined Southern cuisine and top-notch hospitality.
To make a reservation or for more information, visit www.evokerestaurant.com or call 980-237-5354.
About Evoke
With seven awards in its first year of business including Best Steakhouse, Best New Restaurant, and named one of Charlotte Magazine’s Top Ten Restaurants, Evoke takes pride in creative cuisine in a unique, modern atmosphere accented by floor to ceiling windows. Executive Chef Rodrigo Velazco focuses on prime and dry-aged steaks, house-made pastas and innovative, raw seafood crudos, all complemented with a selection from the extensive wine, craft whiskey and craft beer lists. Guests are also able to earn reward points by simply dining at Evoke. For more information, visit www.evokerestaurant.com or call 980-237-5354.
About Le Méridien Charlotte
Le Méridien Charlotte, the newest hotel in Uptown, introduces a premier global brand with a blend of contemporary culture and European heritage to Charlotte. By creating a culturally-refined, meaningful and stimulating atmosphere, the hotel appeals to creative-minded guests seeking a new perspective in each destination they visit. The hotel recently completed a multi-million dollar transformation, providing guests with the most up-to-date and luxurious rooms, spaces and amenities. As part of a dual-hotel complex, Le Méridien Charlotte’s guests benefit from an expansive area, which features 300 well-appointed guestrooms and suites, and over 55,000 square feet of flexible meeting space, including five ballrooms and 29 meeting rooms, ideal for business meetings and functions up to 1,800 guests. Whether looking for relaxation, activity or cuisine, the hotel is replete with options. Guests may enjoy Evoke, the hotel’s award-winning new-age steakhouse, and Longitude Bar, a full fitness facility with state-of-the-art equipment, as well as indoor and outdoor pools. For more information, please call 704-372-9610.
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