uptown magazine january 2009

1uptownwww.uptownclt.com

uptownm a g a z i n e

janu

ary.

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January 09.indd 1 12/22/2008 5:12:25 PM

2 uptown www.uptownclt.com

704.332.4008. centrocityworks.com

NO ONE BRINGS YOU THE CITY LIKE CENTRO.

At Centro CityWorks, we’re proud to say that we have led Uptown Charlotte’s residential renaissance, from Gateway Lofts to 10th Street Towns to Trademark. After all, our company was born here. Our offices are right here in the center of the city, near the corner of Trade and Tryon.

We love Uptown. And, we’re committed to helping fulfill the vibrant urban vision that’s well on its way to transforming our city’s landscape.

That’s why we’re especially proud to offer Quarterside, our newest excitingneighborhood village –strategically located in the First Ward and adjacent to all the great entertainment and amenities that Uptown has to offer.

Quarterside is more than a terrific new community. It’s our way of showing our unbridled confidence in a remarkable city.*

We know there’s a lot more growth to come.

*Did you know that over 3,000,000 square feet of office space is currently being built to address the tightest vacancy rates in the country? We kid you not.

Prices at Quarterside begin in the $140,000s. We invite you to contact us.

Come talk with us. And let us show you why right now is perhaps the best time ever

to make your move Uptown.

Why now is the time to make your move Uptown.

CEN5152_QuartersideAd_UptownMag.indd 1 11/14/08 4:03:15 PM

We've undergone our own transformation and

we welcome you to come see what's different.

One thing that hasn't changed is our dedication

to individual care and natural looking results.

At Metrolina Plastic Surgery, we realize that change is inevitable.

FREE SEMINAR JANUARY 21ST 6:30-8:00pm

Find out about all the latest trends in

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attendees. Hors d'oeuvres will be served.

RSVP - Seating is limited. 704.541.7654

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METROLINA PLASTIC SURGERY UPTOWN MAGAZINE Full-page IFC Ad4-Color, January 09 issue, 8.5”x 10.875” full-bleedEYE DESIGN STUDIO/704.333.1440/12.11.08/Jason Robinson

January 09.indd 2 12/22/2008 5:12:26 PM


704.332.4008. centrocityworks.com

NO ONE BRINGS YOU THE CITY LIKE CENTRO.

At Centro CityWorks, we’re proud to say that we have led Uptown Charlotte’s residential renaissance, from Gateway Lofts to 10th Street Towns to Trademark. After all, our company was born here. Our offices are right here in the center of the city, near the corner of Trade and Tryon.

We love Uptown. And, we’re committed to helping fulfill the vibrant urban vision that’s well on its way to transforming our city’s landscape.

That’s why we’re especially proud to offer Quarterside, our newest excitingneighborhood village –strategically located in the First Ward and adjacent to all the great entertainment and amenities that Uptown has to offer.

Quarterside is more than a terrific new community. It’s our way of showing our unbridled confidence in a remarkable city.*

We know there’s a lot more growth to come.

*Did you know that over 3,000,000 square feet of office space is currently being built to address the tightest vacancy rates in the country? We kid you not.

Prices at Quarterside begin in the $140,000s. We invite you to contact us.

Come talk with us. And let us show you why right now is perhaps the best time ever

to make your move Uptown.

Why now is the time to make your move Uptown.

CEN5152_QuartersideAd_UptownMag.indd 1 11/14/08 4:03:15 PM

We've undergone our own transformation and

we welcome you to come see what's different.

One thing that hasn't changed is our dedication

to individual care and natural looking results.

At Metrolina Plastic Surgery, we realize that change is inevitable.

FREE SEMINAR JANUARY 21ST 6:30-8:00pm

Find out about all the latest trends in

breast enhancement, fat transfer, cosmetic labiaplasty & body contouring. Surgery incentive pricing for seminar

attendees. Hors d'oeuvres will be served.

RSVP - Seating is limited. 704.541.7654

redefine change

MetrolinaPlastic.com

Breast Enhancement

Body Contouring

Surgery after Weight Loss

Fat Transfer

Labiaplasty

Face

Skincare

Botox® Beginnings Incentive Pricing first week of each month

10620 Park Road Building 400, Suite 102 Charlotte, NC 28210Broc L. Pratt, M.D.

Edward J. Bednar, M.D.

ph

oto

s ©

iS

tockp

ho

to.c

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/Y

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_A

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METROLINA PLASTIC SURGERY UPTOWN MAGAZINE Full-page IFC Ad4-Color, January 09 issue, 8.5”x 10.875” full-bleedEYE DESIGN STUDIO/704.333.1440/12.11.08/Jason Robinson

January 09.indd 3 12/22/2008 5:12:27 PM


uptownm a g a z i n e

saving the economy one business at a time704.340.8130

Faced with the challenges of launching the Pure Power Orthotic in the Charlotte market with maximum exposure while on a limited budget , we had to be very careful with the media we selected. Uptown Magazine delivered our message effectively to the high in-come, educated , active adults we needed to target. The 2008 advertising campaign with Uptown Magazine proved to be a great invest-ment in our business and was such a huge success, we’ve signed on again for all 12 issues in 2009. Thank you Uptown!

~ Dr. Edward Shapiro

Our client, Healthy Home Market, a health food store in Historic South End, has found advertising in Uptown Magazine to be very effective. We’ve seen very good response to our ad offer, not only at the South End store but at the Lake Norman and Independence store locations. We particularly like the fact that copies of the magazine are mailed to Uptown residents.

~ Jim Burris - Burris Creative

I opened my dental practice in October of 2003. I tried various marketing strategies in different magazines and newspapers. However, when I began advertising with UPTOWN Magazine, I begin to see a huge influx of new patients in the uptown and surrounding areas. Patients always commented about my ads and how those very ads attracted them to our office. I think UPTOWN magazine is pivotal in any marketing cam-paign for those businesses located in the UPTOWN and surrounding areas, not to mention Charlotte in general. Kudos to UPTOWN magazine for the quality of their magazine and for the difference their maga-zine has made in our practice.

~ Stuart Williams, DDS

3030 South was in need of a media outlet to get our message out to a specific audience in Uptown Charlotte. Uptown magazine has proven to be the best possible way to do that. We have a limited budget and need to get the most bang for our bucks and we get that from Uptown. Zoe has been very patient with us in our quest for creative perfection and she is always providing us with market feedback that goes well above and beyond her job. We believe that Uptown Magazine is the only place to get our message across in a professional magazine to a very specific professional audience and Zoe is the only person to do that for us.

~ Cathy Speizman 3030 South

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January 09.indd 5 12/22/2008 5:12:28 PM


parksouthstation.com

704-323-7952

Tour 6 decoraTed model homes, open daily! • 1,747 to 4,500 square feet • 1 or 2 car attached garage

• 2 to 5 bedrooms and 2 1/2 to 3 1/2 baths with owner’s bedroom up or down • Bonus room, loft & rec rooms available

•Gated entrance with clubhouse, fitness center & Jr. olympic pool•1 mile from south park mall and lynx light rail station

Enjoy South Park Living!Townhomes From The $180’s.

Prices and offers subject to change without notice. See a sales representative for details.

Directions: i-77 to exit 5/Tyvola rd. Go east 2.6 mi. toward southpark mall. right on park rd. Go .5 mi. to right on archdale dr. Go 0.7 mi. to left into community on

park royal avenue. model homes ahead on right.

January 09.indd 6 12/22/2008 5:12:28 PM


parksouthstation.com

704-323-7952

Tour 6 decoraTed model homes, open daily! • 1,747 to 4,500 square feet • 1 or 2 car attached garage

• 2 to 5 bedrooms and 2 1/2 to 3 1/2 baths with owner’s bedroom up or down • Bonus room, loft & rec rooms available

•Gated entrance with clubhouse, fitness center & Jr. olympic pool•1 mile from south park mall and lynx light rail station

Enjoy South Park Living!Townhomes From The $180’s.

Prices and offers subject to change without notice. See a sales representative for details.

Directions: i-77 to exit 5/Tyvola rd. Go east 2.6 mi. toward southpark mall. right on park rd. Go .5 mi. to right on archdale dr. Go 0.7 mi. to left into community on

park royal avenue. model homes ahead on right.

January 09.indd 7 12/22/2008 5:12:28 PM


To call the new Epicentre theater and restaurant Mez just a new hot spot is like calling Mt. Everest just another hill. We attended the opening night festivities and were completely blown away. 3 story skyline views, fantastic food, and bars with plentiful beverages never more than a few steps away and that’s all outside the theaters. Once inside, the theaters have to be the nicest I’ve ever seen, some rows have loveseats and the rest wrap you in movie watching pleasure. Don’t miss out when the doors open for good.

afshin ghazi surrounded by mom and his daughter

enjoying mez

the view from the third floor bar

just before the movies begin

pictures: catchlight studio

January 09.indd 8 12/22/2008 5:12:34 PM


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The finest offerings from our Uptown retailers

Foot SolutionsMBT Physiological Footwear* Strengthens Core Muscles

* Burns Calories* Reduces stress on knee and hip jointsCheck out our MBT sale going on now!

Foot Solutions1235 East Boulevard704.335.4070Kenilworth Commons Shopping Center

Metropolitan Kitchen & BathZoli - Z2 Wall Mounted Vanity. Lattice Wood Countertop

with glass overlay. Includes bowl, countertop, stainless support & chrome hardware.

Metropolitan Kitchen & Bath1719 South Blvd.704.334.2002metropolitanbuilders.com

Call us!84,000 fans could be reading your advertisement right now.

Matt KokenesUptown [email protected]

Alpine Ski CenterHis and her’s Mountain Hardwear fleece.

Available in 6 colorsAlpine Ski Center1501 East BoulevardAcross from Kinko’s(704) 332.2824alpineskicenter.com

Nova’s BakeryAn award winning assortment of European style breads, pastries,

and coffee drinks- right in the heart of Plaza Midwood!

Nova’s Bakery1511 Central Avenuenovasbakery.com704.333.5566

Blossom ShopFlowers can enrich your life in so many ways! Visit one of our

three locations in Charlotte, and we’ll be happy to show you how.2242 Park Rd. 704.376.3526617 Providence Rd. 704.372.4447100 N. Tryon St.- 704.373.1090Shops at Founders Hallblossomshopflorist.com

Urban PetWe can order most foods at no charge!

Urban Pet4149 Park RoadPark Road Shopping Center(704) 644-7019urbanpetcharlotte.com

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Call us!84,000 fans could be reading your advertisement right now.

Matt KokenesUptown [email protected]

Urban PetWe can order most foods at no charge!

Urban Pet4149 Park RoadPark Road Shopping Center(704) 644-7019urbanpetcharlotte.com

January 09.indd 11 12/22/2008 5:12:46 PM


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uptown

North Carolina native Ryan Sumner is Creative Director of Fenix Fotography. Though Sumner’s been shooting in the Queen City professionally for years, he spent nearly a decade as a designer at the Levine Museum until he set up his studio last year in NoDa’s historic Highland Mill. Thismonth Ryan’s work appears in “Food,” “The Seen,” and “Conversation.”

Charlotte native Matt Kokenes is no stranger to the media-sales business in the Queen City. As thenewest memberof the Uptown team,Matt’s focus is onensuring thatour advertisersachieve outstanding results. This month Matt shows off his softer side by writing about his trip to the senior citizen center with his dog Dasha.

Celina Marann Mincey is an emerg-ing artist in many forms. She is the edi-tor of Central Speak, a community magazine. As a singer/songwrit-er, she is beginning to perform locally while completing an album in the studio. Captur-ing people with a lens as well as with words, Celina is a freelance photographer and dabbles in oil paint-ing. This month Celina gets dirty with Bob Young of Hands On Charlotte.

name: Little Shiva

species: mutant

here for: the smell of ink on paper

interests: juxtaposi-tion, transformation,mystery, clarity, theprocess of becoming, images and design

contributions tothis issue: table ofcontents

website:littleshiva.com

All the things Zoë Balsamo is, orga-nized, fashionable and on time, are all the things our editor is not. That’s why as the Director of Sales she has made such a positive impact in such a short period of time. Zoë has made Plaza-Midwood her home and her new husband Sal has made an honest woman out of her. If you’re lucky enough to get a call or visit from Zoë, make sure you make the meeting--you’ll be glad you did.

Sheri Joseph is a true Uptown mama. If she isn’t chasing after her two young sons, Sheri is writing for our blog, working on her first book, volunteer-ing, or hanging out with her husband, MJ. She is originally from Texas and knows the best Texas ribs and margaritas in town can be found at her house. When she’s not scouring the city for her next article she can be found at home eating bon-bons with her children locked in a closet.

*

January 09.indd 14 12/22/2008 5:12:58 PM


For those who demand optimal performance from themselves.

Proven to increase strength & balance through Neuromuscular jaw alignment.

1315 East Blvd. Suite 260 | 704.632.9922

Charlotte’s only source for PPM Orthotics.

www.shapirosmiles.com

www.thepurepoweredge.com

Jim McGuire has been doing com-mercial and fashion photography as well as video since 1986. Clients include fashion designer Otilio Salazar, GQ and Mod-ern Bride. His work has been printed in Japan, Italy, Venezu-ela, Turkey and Hol-land. Jim has lived in Plaza-Midwood since 1985 and is known for throwing outrageous parties like CARN-EVIL. To top it all off, he’s a father, too! See Jim’s photography in this month’s fashion layout and online at jimmcguire.com.

Freelance writer Andy Graves spent his childhood and teenage years on a small, muddy dairy farm in upstate New York. He came by higher education in Helsinki, Finland; Baltimore, Maryland; Cork, Ireland; and Buffalo, New York. When pressed about what he does for a living, he will explain that he is a hobo. This is not as much a lie as he would have you believe. Feel free to invite him to dinner.

“Born and raised in a small Connecticut town, Erica A de Flamand migrated south looking for warmer weather. A graphic designer by degree and a do-good-er at heart, she spends equal time “creating” as she does working with special needs children in the world of equine therapy. She always has a camera and a dog by her side, and is known to drink too much coffee.”

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*

Marcus Walser isn’t a Charlotte native, but he may as well be – he’s lived in Charlotte for almost twenty years, and he’s spent most of it eating. When office work got the better of him, he enrolled at Johnson & Wales, where he’s a culinary arts student and editor of the school’s news rag. He resides in Dilworth but can be found uptown, in Plaza-Midwood, North Davidson or anywhere else good food can be found. Marcus takes us down Central for Dim Sum this month.

Chris Wooten is a designer, artist, builder of tree houses, father, and avid traveler who is known for a neurotically meticulous attention to detail. Since the 1990s, Chris has been designing print and interactive solutions with zeal! Modry Design Studio was born after he hooked up with his partner in 2003. For now the company is firmly rooted in NoDa. If you want to talk design, stop by their studio or find them them online at ModryDesignStudio.com

Originally from At-lanta, Joey has made Charlotte his home for six years now. His ‘hood roots and cur-rent Uptown lifestyle allow him to relate to just about everyone As fashion editor of Uptown Joey gets to combine all of this into one fun package and each month he strives to bring you something fresh, fun, and inspiring. You can find Joey and his constant companion, Bamboo, at J Studio in South End.

At one time a dancer, choreographer, and aspiring writer, one day Amanda Pagliarini woke up to find herself in a cubicle. Since relocating from DC two years ago, she has found a happy medium as the Sales Manager at Tribble Creative Group. In the off hours you can find her trotting around uptown with her boxer JJ or buried in her laptop working on the next great American novel.

January 09.indd 16 12/22/2008 5:13:05 PM


brought to you by:

wednesday january 28visulite theater

door at 7pm show at 8pm

free giveawaystickets online at visulite.com

or at alpine ski centermore info at uptownclt.com

the only showing in charlotte

urban realty scott lindsley

January 09.indd 17 12/23/2008 1:29:00 PM


lEttER FRoM thE EditoR Editor/PublisherTodd Trimakas

AdvertisingZoë BalsamoMatt Kokenes704.340.8130

Contributing Editors

Joey Hewell (Fashion)Peter Reinhart (Food)

Copy EditorAndy Graves

ContributorsSheri Joseph

Celina MinceyDavid MooreLittle Shiva

Chris WootenBryan Reed

Amanda PagliariniBelinda Smith-Sullivan

Erin Kasari

PhotographyRyan Sumner

Todd TrimakasJim McGuire

distributionSean Chesney

office1600 Fulton Ave., #140

Charlotte, NC 28205Contact us at

[email protected] Magazine is a trademark of Uptown

Publishing inc., copyright 2008. All rights reserved.

Uptown is printed monthly and subscrip-tions are $25 annually and can be purchased

online at uptownclt.com.

~Todd [email protected]

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January 09.indd 19 12/22/2008 5:13:11 PM


words: sheri joseph

Tim Groody is no slouch when it comes to heating up the food scene. In the kitchen at Uptown-faves Town and Sonoma, he’s on fire. If you’re big on the pig but haven’t dared prepare anything more complicated than a ham sandwich, Tim’s got some fresh takes on this old favorite.

uptown: Most home cooks are familiar with pork, but what mistakes are we making when it comes to cooking it?

tim: The biggest mistake people make when cooking pork is they overcook it. Home cooks and even some chefs still have a fear that trichinosis (a disease caused by undercooked pork) is still out there, but the truth is trichinosis is not really prevalent in pork any longer. It typically is in the fat of the meat, and most cuts now are pretty lean and the fat is cooked off, and pigs are in much cleaner environments now.

uptown: First off, where is the best tasting pork sold?tim: Go organic. The meat might be a little chewier, but the flavor is so much better than a lot of the pork products found in grocery stores. I try the farmers markets, and I really like Grateful Growers. The home cook can go online or get on their mailing list . You can get the cuts you want delivered right to your home.

uptown: When I think of the most common cuts of pork people are cooking up, I think of pork chops, the tenderloin, and ribs. Will you go through each one and tell us how we might prepare those for the best results?tim: Pork Chops: Do them on the grill. Marinate first with herbs and garlic a day ahead -- no acids or vinegars, which can make the meat mushy. Make sure your grill is clean and hot. You’ll get those grill

marks on there. (The ladies love the grill marks.) Keep the bone off the heat and keep the meat with the bone closest to the heat -- this prevents uneven cooking. Make sure you grill the fat layer as well, to render it up. You’ll do this about eight to ten minutes each side. The pork should be eaten medium, not overdone. Pan-roast your tenderloin. Pork tenderloin has three sides to it. You’ll start off with a hot pan, cooking all sides about four to five minutes each. Baste with butter and savory herbs. If you still think you want it cooked more, you can put it in the oven to finish it off, but just for a bit.Place ribs on a baking sheet and put a dry spice rub with salt and pepper on them. Bake in the oven on a lower heat, 275 to 300 degrees, for several hours. When they’re tender, put sauce on them and grill for about two to three minutes each side. Mop the sauce on them until it’s thick and crusty on the outside of the rib.

uptown: What sides pair well with pork? tim: I think grilling any of your seasonal vegetables is fairly easy and goes well. Try cooking vegetables together that are in season at the same time. They just taste better. Even though we can get out-of-season vegetables year-round now, I think there’s a reason that certain vegetables grow together during certain times of the year. You can find them at the farmers markets.

uptown: What would you suggest we drink with pork?tim: Pinot noir if you like wine. If you prefer beer, go darker. You can even marinate pork in a dark beer for a different twist.

You can reach Sheri at [email protected] more info go to www.uptownclt.com

food

the life

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Gucci

Fendi

Marc Jacobs

Jimmy Choo

Sean John

Christian Dior

Coach

Tom Ford

Roberto Cavalli

Chrome Hearts

Oakley

Allure Visionfeaturing exclusive and limited edition luxury sunglasses

127 N. Tryon Street • Suite 254 • In the Ivey’s Building • 704.887.9728 • www.allurevision.net

GRAND OPENING: New location at the Epicentre – 210 E. Trade Street!

styl

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the life

own sense of, er...style. While Sylvia loved Rodrigo’s caring nature and humorous

stories, she hated his hideous trio of squiggly mirrors and spider lamp with its freakish arms. Rodrigo, in turn, thought Sylvia’s glass fish and flowered clock hanging in the kitchen belonged with grandma. Sylvia did her best to follow the old adage, “If you can’t say anything nice, don’t say anything at all” -- until she realized that if she kept mum, Rodrigo’s scary spider lamp would become common property.

“I finally faced the reality that I might have to live with some of this stuff and realized I had to speak up,” said Sylvia. “We compromised pretty well because I figured I would have to give up some of my things he wasn’t crazy about.” Sylvia and Rodrigo ended up deciding to buy a completely new bedroom suite and sending several of Rodrigo’s beloved bachelor furnishings to a spare room. “We really compromised in the rooms where we spend the most time. In the living room, we used his leather couch and my wooden coffee-table pieces we both can be comfortable with.”

Finding a style both Sylvia and Rodrigo like posed a challenge, since Sylvia’s taste is traditional and Rodrigo prefers a modern look, but Sylvia says the mission style is a nice balance between the two. Ahhh, happily ever after.

You can reach Sheri at [email protected] more info go to www.uptownclt.com*Names have been changed to protect the newlyweds. Spider lamp?!! You can’t make this stuff up!

Missy Luczak is a designer with the architecture firm Meyer Greeson Paullin Benson. She weighs in on the design debate of the sexes.

uptown: When you have a man involved (or not) in the decorating process, what are some typical criteria they will insist upon? missy: Nine times out of ten, the guy says he doesn’t want any pink or floral patterns.

uptown: How do you coordinate a man’s and a woman’s tastes if the woman loves girl stuff?missy: I try to get a feel for what they both really want in their space. For instance, in the bedroom, I will make it more tailored, streamlined--not fussy. I use softer fabrics that appeal to a woman but that a man wouldn’t mind sleeping in.

uptown: So if a gal adores lemon yellow or Pepto pink, you would---?missy: I would mix pale colors with a chocolate brown or a pretty taupe. I like to throw in some neutrals to balance out the femininity of the light color. It’s all about balance and compromise.

uptown: OK, so how would you coordinate a foosball table and a nasty pleather Barcalounger from college? missy: I just pray there’s an extra room in the house for all that shit. Seriously, I try to design around it as tastefully as possible. There is a client who had a ton of duck hunting decoys and we had to compromise on how many he could keep. We just pared it down; he didn’t have to get rid of everything. If there is a lot of stuff he wants to keep and there is space for a “man’s room” where we can put it all, nine times out of ten he’s happy with a little space of his own. the true Story

Sylvia and Rodrigo* have been married for less than a month. Sylvia is a senior manager for a consulting firm and Rodrigo is journalist. Both owned their homes before marriage and had their

U

January 09.indd 22 12/22/2008 5:13:17 PM


Gucci

Fendi

Marc Jacobs

Jimmy Choo

Sean John

Christian Dior

Coach

Tom Ford

Roberto Cavalli

Chrome Hearts

Oakley

Allure Visionfeaturing exclusive and limited edition luxury sunglasses

127 N. Tryon Street • Suite 254 • In the Ivey’s Building • 704.887.9728 • www.allurevision.net

GRAND OPENING: New location at the Epicentre – 210 E. Trade Street!

January 09.indd 23 12/22/2008 5:13:17 PM


My friend Mary Ellen and her boy toy went with another couple on a weekend away recently. She’s a meat and potatoes (not to mention trans fats) kinda gal and she was charged with bringing the snacks. She and her man brought the usual fare: Oreos, Cheetos, Hershey bars, chips and hot dogs. The other couple seemed put off by

the purchases and brought their own organic alternatives. This was offensive to Mary Ellen and she called me after downing a few tequila shots. “Who does that B*&^% think she is? Is she trying to tell me she’s better than me because she eats organic Oreos? Gimme a break.” I realized that night that Mary Ellen hadn’t given me just a drunk dial; she gave me a story idea. Let’s say you’ve changed your McDonald’s-shake-chugging ways and converted to organic eating. You feel like your sister Amber did when she found the vision of the Blessed Virgin in the bathroom stall at Arby’s. Completely reborn. But not everyone gets your vibe. Stacie Wentz, of the Home Economist Market on South Boulevard, has been in the health food biz for 20 years and she helps us bridge the gap.

uptown: So let’s say you’ve decided to go completely organic and you want to share your passion with your friends. Do you have any suggestions?stacie: It’s kind of like religion. If a person is willing to try, you can offer them suggestions, but if they’re happy eating McDonald’s, don’t push it.

uptown: If you think your burger-eating, gun-toting, George-Bush-loving relatives might be open to trying an organic meal, what would you offer first?stacie: I would make a typical meal with organic meat, potatoes and vegetables--something they might usually like to eat. I think once people taste the organic products out there, they won’t turn back. What you taste when you eat organic food is the real flavor of the food, with no additives or hormones.

uptown: If you’ve been invited to a barbecue this summer and still want to eat organic, should you just bring your own food?stacie: Instead of bringing your own food, I would suggest you prepare something to share. Bring an organic meat to try and have the other guests taste it. You can explain the difference to people, but they’ll be able to taste it from the first bite.

uptown: What is the most accessible way for people to dip their toes into the organic food world?stacie: I think that local farmers’ markets are the best way to discover a whole new world of not only organic, but local, produce. They’re typically less expensive than grocery stores, the close growing location reduces your carbon footprint on the

etiq

uette

the life

words: sheri joseph

environment, and buying locally benefits the local economy. My favorite farmers’ market is on Yorkmont near the airport. There are all kinds of people there on an early Saturday morning. It’s very friendly and not intimidating.

uptown: Does the Home Economist sell local produce?stacie: We sell only local produce; a lot of our prepared foods are from local vendors--even our honey is local. Everything is here for people to sample out so they can taste how good it really is.

Reach Sheri at: [email protected] more info go to www.uptownclt.com

U

January 09.indd 24 12/22/2008 5:13:19 PM


Metropolitan Kitchen & Bath is located within Metropolitan Design on South in the Historic South End.

Call for an appointment today.

704.334.20021719 South Blvd., Suite 1Charlotte, NC 28203

[email protected]

H. Ludwig Saint Jean, DDS, MPH

2034 Randolph Rd, Suite 100 Charlotte, NC 28207

* *CWe Are Currently Accepting New Patients

To schedule an appointment today, call: 704-334-2538Email Us: [email protected]

Your Smile, A Window to Your Health

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January 09.indd 25 12/22/2008 5:13:21 PM


Last year I met a boy. He was gor-geous with a boyish charm that made him completely disarming. As if I couldn’t be made weaker, he had a boxer pup on his arm matching my own. I don’t know who felt it first, us or our dogs.

He told me he liked me. I told him about my boyfriend. He told me I shouldn’t have one. Soon enough I didn’t.

Just when I thought we were des-tined to walk off in the sunset together, dogs in tow, he tells me his ex wants him back and he’s giving it another shot.

Yep. For many reasons, most of them

perpetuated by him, I had a difficult time letting this one go. It was a short-lived fairy tale, so I was thrown off guard by the profound sadness I was feeling. Meeting some new people and strategic attempts at dodging his path got me over it. I got to a place where I could tell the story with laughter, chalking it up to bad timing and my fantastic luck.

Then I met her. I’m happy to say that as I’ve gotten older I have grown not only secure, but happy with who I am. There will always be someone better looking than me, funnier than me, better dressed than me, smarter than me, more successful than me. But there will never be another me. I can walk down the street without being afraid of who I might run into, I have the greatest friends in the world, and I am completely comfortable in my own skin. So how can it be that meeting this woman could make me question the me that I had come to love?

My first glimpses of her were when I stumbled across her public Facebook page. I was sitting in bed with my laptop on my knees casually perusing through the site,

when I realized who it was I was looking at. As I scrolled through her pictures, I felt as if I was being dragged across a razorblade.

Other than our blonde hair and blue eyes, we were very obviously nothing alike. She looked as if she was awakened every morning by doves singing in her window and when she walked out of the house, the wind blew ever so lovingly through her hair while bunny rabbits gathered at her feet. I, on the other hand, hit snooze for close to an hour, then hustle my way out the door begrudgingly and late. She would certainly never utter a four lettered word. I imag-ined that at times of exasperation she said things like “Oh my word,” with a giggle, while from me would come something to the tune of “What the fuck?”

She looked as if a cigarette had never touched her lips, and she most certainly met her daily quota of five fruits and veg-etables. My diet consists of Starbucks, pop-corn, and the occasional Marlboro. When I did finally meet her in person for the first time, she was lightly sipping a glass of white wine, while I slugged Miller Lites.

As I made my way back to my group of friends on the opposite side of the bar patio after our forced, polite introduction, I was plagued with insecurities. While my friends all pumped me up with the obliga-tory “You’re so much prettier than her” affirmations, I questioned what the hell he had seen in me if he had been with a girl like her.

A little over a month later the scripts flipped. During a packed Saturday night at Black Finn I felt a sharp peering over my shoulder followed by “That’s her.” I turned around and saw the Disney princess and her friends giving me a less-than-approving glare before pushing their way through the

crowd so I would be out of their sight. Given that I had done nothing to her, this interaction clearly demonstrated one thing: she was insecure.

I have always agreed with the notion that perception is reality. But maybe our perceptions are really just that--perception. I cannot comprehend for a moment how this white-wine sipping beauty could feel insecure when it comes to me, but in reality she might be astonished to hear that I’m insecure when it comes to her. If you were to ask either of us today, we’d probably tell you that in reality the guy in question wasn’t all he was cracked up to be anyway.

This entire exchange made me wonder how much of my reactions in life were based on my perception versus. based on a reality. Perhaps if we were all able to acknowledge that our perceptions might not be in line with reality, we might all treat each other more gently and with a bit more compassion. It brings me back to a quote that hung in one of my college classrooms that I read over and over: “Be kind, for everyone you meet is fighting a similar battle.”

The next time I see her, I will smile and put my sword down. If she doesn’t look too cute.

Reach Mandi at [email protected] more info go to www.uptownclt.com

U

words: amanda pagliarini

January 09.indd 26 12/22/2008 5:13:25 PM


January 09.indd 27 12/22/2008 5:13:28 PM


words: marcus walser

January 09.indd 28 12/22/2008 5:13:29 PM


dimsumDim sum is a case study in gelatin. It’s not real gelatin, the one formed by the denaturing of collagen in a braised dish--but that shiny, contrasting, creamy texture, that’s what we’re talking about here. It’s a starch and protein thing. Translucent dumpling wrappers and delicate steamed buns evoke it, and slow-cooked pork (and, in some instances, chicken feet) lends real gelatin to thicken fillings and soups. What is generally relegated to stocks and braises in Western cuisine is in dim sum the focus, a sensory testament to the marvelous powers of heat, moisture, and time.

January 09.indd 29 12/22/2008 5:13:31 PM


That said, in many of the items on a dim sum menu some element imposes itself on this gelatinized base. It might be the deep-fried exterior of a shrimp ball or a quick searing for taro cakes, but the contrast is always evident. Many of the tiny entrees have long preparation times or complex manual labor involved, and some dim sum restaurants serve as many as a hundred items on their weekend menus. To say that dim sum is labor-intensive is to understate the issue.

So why am I telling you all this? Because dim sum means “touch the heart,” and touched my heart it has. With the help and translation of Betty Lee, I was invited to spend

some time in Dim Sum, a Cantonese restaurant on Central Avenue. Lee is the best Chinese home cook I have ever met, if someone who cooks dishes for 80 people can be called a “home cook”. Dim Sum serves up some of the highest quality Chinese food available in the city. The restaurant is the product of a trio of experienced, talented chefs -- owner Kent Chan, barbecue chef Ming Wong, and dim sum chef Peter Pang have known each other for 30 years, since their adolescence in Hong Kong. The trio parted ways when they left Hong Kong but have since reconnected in Charlotte. The menu includes authentic Chinese fare side by side with more familiar

January 09.indd 30 12/22/2008 5:13:31 PM


January 09.indd 31 12/22/2008 5:13:32 PM


American Chinese dishes such as chop suey and fried rice.

Dim Sum’s kitchen looks unusual to an American cook. Wok stations and basket steamers replace the more familiar stoves and their associated ovens. Whole ducks hang on hooks in a seven-foot-tall barbecue oven. It’s completely open, without any racks. The ducks are slowly basted by their own fat as they cook over the

course of an hour or two. As we arrive, Pang is making turnip cake batter in a huge wok. This is a mishmash of daikon radish and rice flour that will be poured into a pan and steamed, and then cut into slices and pan-seared just before service. He adds dried shrimp as he explains to us the method of preparation. Lee tells me later that the Chinese words for “turnip” and “radish” are the same, which is why the turnip cake contains no turnips.

January 09.indd 32 12/22/2008 5:13:33 PM


January 09.indd 33 12/22/2008 5:13:34 PM


We won’t get to try these for another hour or two; they’ve got an extended visit to the steamer scheduled.

Talking as he goes, Pang moves across the kitchen to a mixer, where he starts to make the dough for har gau, or shrimp dumplings. He dumps wheat starch, potato starch, and tapioca powder into the bowl and adds boiling water -- just the right amount, without any measuring or scaling. The water has to be boiling, he says, or the dough won’t come together. Western bakers call this “cleanup.”

This traditional Cantonese morning meal was derived in part from the need for merchants on the Silk Road to rest and eat. Service would begin in the roadside teahouses in the early morning and frequently extend only until mid-afternoon; many dim

sum restaurants in the United States, therefore, serve only in the morning, and some only on weekends. Charlotte’s Dim Sum is a little different. Though the weekend menu is a little more extensive, dim sum items can be ordered at any time of day, alongside an extensive menu of traditional and contemporary Chinese cuisine.

Watching Pang make dumpling wrappers is a revelatory experience. It’s not often I see something in the culinary arts that I know I could never duplicate, but here it is: should I stop now and dedicate my life to dumpling-craft, or accept that this is beyond my ken? Snip. WHAM. Scrape, scrape, scrape. Pang uses a special cleaver, lightly oiled and wrapped in a side towel after use, to remove precisely the amount of dough he needs for a single dumpling.

“It’s not very sharp,” he says to Lee. Using the flat of the blade, Pang smashes the ball of dough, forcing it into a nearly perfect circle. Each wrapper is slightly thinner on one side to compensate for the pleats that will seal the dumpling. He scrapes the wrapper from the cutting board. “Only wood will work.” Pang makes every dumpling skin this way. They’re never stored or frozen. For me, it would take ages, eons. But Pang has been doing this for 25 years, and he’s a little faster.

Next to us, a gaggle of prep cooks fill Pang’s dumplings with shrimp stuffing and seals them. This particular skin is used for only a handful of dim sum: har gau, the aforementioned shrimp stuffing, and shrimp and scallop dumplings. Different crimps are used when sealing the dumplings, to distinguish between them, and then they’re steamed until done. The skins are mottled white when the dumplings are removed from the steamer, but as they cool they become translucent -- there’s that gelatinization again. The whole process is done by hand. Nothing is automated and nothing is “bought-in,” that is, purchased fully prepared and merely cooked on-

site. As the assembled morsels are finished, my desperate call of “I’ve never had this! What is it?” is answered with a hail of foodstuffs: shrimp crêpes, deep-fried shrimp balls, crispy taro dumplings, turnip and taro cakes, and leek dumplings. All are delicious.

Before we break for lunch, Pang asks me a curious question. Can I make croissants? Well, of course I can make croissants; that’s first-year culinary-student fodder. I’d be happy to teach him. He demurs. “I just need the recipe, and then I can figure out how to make it.”

Lee and I are run out of the kitchen, plates piled with rice, broccoli, and steamed fish. “I’ll never eat all this,” I remark to her.

“Just eat the fish,” she advises. I do. It’s simply prepared, perfectly cooked and delicately flavored with ginger, scallions, a

touch of soy sauce, and the slightest splash of sizzling hot oil. It’s probably the best steamed fish I’ve ever had. And they serve it for family meal. It’s available on the menu. Ask for the steamed sea bass.

As we wrap up our lunch and, with it, our visit, a case of live lobster arrives. Pang and Wong, the barbecue chef, seem excited by this. Pang asks me if I know of “wok hay,” the breath of the wok. I don’t. He explains that wok stations in restaurant kitchens reach temperatures that would make Vulcan envious; temperatures of 1,400 degrees are not unheard of, and BTU levels are completely astronomical -- as much as 200,000 in some Hong Kong restaurants. “Wok hay” is the Cantonese term for the confluence of well-seasoned carbon steel, fresh ingredients, and incredible heat -- a kind of Maillard reaction on steroids -- which produces flavor and aromatic compounds unavailable to those of us cooking with the more modest gas. Not everything cooked in a wok receives this incendiary treatment, but these lobsters will, cooked briefly with scallions and ginger.

Pang laments his inability to elicit the wok’s spirit at home; his stove just doesn’t get hot enough, and he can’t produce dishes like the lobster with ginger and scallions without that heat. Lee and I make our way back to the car. The next day, I return to Dim Sum with the croissant recipe for Pang.

On the way home, I buy a carbon steel wok and a steamer basket. My dumplings are uneven.

Dim Sum - 2920 Central Ave (just outside of Plaza Midwood )704.569.1128You can reach Marcus at [email protected] more info go to www.uptownclt.com

U

he explains that wok stations in restaurant kitchens reach

temperatures that would make vulcan envious; temperatures of 1,400

degrees are not unheard of, and Btu levels are completely astronomical --

as much as 200,000 in some hong Kong restaurants.

January 09.indd 34 12/22/2008 5:13:34 PM


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In equal proportion to my love of travel is my loathing of being a tourist. I mean a camera-case-toting, loud-and-slow speak-ing, tennis-shoe-wearing, “hello”-and-”thank you”-in-the-local-language-knowing, Ameri-

can sense of the word tourist. I lean toward quiet, blended travel exploring local spots in typical towns, and my brother’s marriage to a woman from Ploiesti, Romania, provided the perfect opportunity to be an un-tourist.

words & pictures: celina mincey

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Tourists have no reason to go to Ploiesti. It’s located about an hour from Bucharest, which attracts visitors from around the world to take in its massive architecture and history. Going the other way, Ploiesti is about an hour from the city of Sinaia from where ski buffs and day trippers flock in air-conditioned buses, making an arc from Bucharest, a stop to see Peles Castle, on to Brasov (a German-built town that’s home to The Black Cathe-dral), and off to Bran Castle (better known as Dracula’s Castle) before getting back to the

big city in time for a late dinner. Ploiesti doesn’t make the itinerary, and neither does its history.

An industrial city, Ploiesti was one of the world’s leading oil extraction and refinery regions in the late 1800s. Between the two world wars, several major oil companies set up plants and the city’s refineries provided 80 percent of the petroleum processed in Romania. In World War II, Germany appropriated Ploiesti as its main source of oil and the U.S., in turn, conducted such massive air strikes that it became the most bombed city in Romania during the war. The city was captured in 1944 by the Soviets and the Communist regime nationalized the oil industry, which had been mostly privately owned. Romania did not regain its independence until the Revolution of 1989.

Today, Ploiesti is Romania’s ninth largest city with nearly 250,000 residents and continues to be a working city as evidenced by its exten-sive public transportation system. Its yellow bus fleet is one of the most modern in Eastern Europe and connects with trolley buses and trams to transport nearly 150,000 riders daily. The town supports the sec-ond largest railway center in the country and is home to the Oil & Gas University as well as the Ploiesti Philharmonic Orchestra.

I visited the small town of Baicoi outside of Ploiesti and the countryside—oh, the

views—would be reason enough to go. Imagine a stretch of pasture dropping to an endless valley filled with varying shades of green and spotted by sheep and cows being herded by men with sticks, all set against a backdrop of foothills, then rolling mountains, backed by snow-capped peaks in the distance. You sit on the hill and are transported.

All of this might not make a guidebook, but it does make Ploiesti a perfect place to visit if you want to experience actual Romanian life. In my case—I was the guest of a local family, on the inside of a big cultural event, and staying in Ploiesti itself—it was an ideal opportunity for some un-tourism. Now, before I go further, I must explain the generous hospi-tality of my guests. They were not going to let me get away with a week of bumbling around, deciphering local bus schedules and just seeing what I’d find. Many days were arranged with barbecues at grandma’s house, van taxis to some of the previously mentioned sites, food, wine, wine, food, and warm hosts. I visited the Zoican family, whose daughter Codruta is now my brother Benjamin’s wife.

The trip provided the opportunity to meander around a town not accustomed to seeing tourists, forcing me to reconcile my place in its history and allowing me to be inside homes, pastures, to participate in ceremonies, and to experience culture that a tourist normally wouldn’t have access to.

Let’s start with the food. Do not visit a Romanian family without your appetite and an eye ready to admire culinary beauty. Their idea of an appetizer is not your average meat and cheese and veggie dip. You think you are fancy when you roll up the cold cuts before arranging them on a tray? At each lunch, dinner, or barbecue, Course 1 consisted of exquisite serving plates overloaded with various meats, cheeses, and vegetables cut to look like flowers or other appealing shapes. Every-thing looks so good, you don’t know where to start, and you are afraid to start because it looks so pretty and you don’t want to mess it up.

At the wedding, we were each served a plate—knowing four more courses were to come. Next comes fish or soup, which precedes the main meat course, followed by dessert, which is not a dessert but a beautiful array of little cakes of various flavors and styles. I’d have a choco-late one, try a strawberry, then I’d have to eat a vanilla cake and I still hadn’t gotten to the coconut or pecan that my family was oohing about. I could go on and on, because that’s what we did in Romania—eat on and on.

The wedding reception began at 7 p.m., with the greeting of guests and general socializing. The band was playing, and dancing picked up by about 9 o’clock, by which time most everyone had arrived. Drinks flowed the whole evening: a light wine, homemade by Mr. Zoican, and gin, whiskey, and champagne. Early on, the musicians played a mix of traditional Romanian folk music during which huge circle dances would form.

Even the Americans could follow along some ap-proximation of the steps and move with the group for the very long songs. I worked up an appetite, but around 9:30, when the first course was served, I was still shocked that the whole gorgeous plate was just for me. My instinct was to take a few things and pass it.

previous page: peles castlebelow: romanian countryside

January 09.indd 40 12/22/2008 5:13:52 PM


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More dancing ensued, including the bride and groom’s first dance, parent dances, and more traditional folk dancing. Somewhere in there, the wait staff brought out Course 2, a lightly breaded fish with diced potatoes. Mid-bite, a hush fell over the room when Nina Predescu, a famous Romanian folk singer, entered. Predescu, a friend of the family, had agreed to perform at a private ceremony. We finished eating to be treated to her singing and the world-class fiddler who kept every-one dancing until at least midnight, when we had to further sustain ourselves with sarmale and măamăliga, both traditional foods. Sarmale is small cabbage rolls stuffed with rice and pork. Mamaliga, served as the side, is a cornmeal mush often known to Americans as polenta. Mamaliga has historically a staple in poor rural areas, is now consid-ered trendy.

The main course ,pork and chicken served with veggies and pota-toes, did not arrive until after 1 a.m. The final course, the wedding cake, was served at around 2:30 in the morning. But who was keeping track at this point? Needless to say, the Romanians know how to throw a party and feed you while you’re there!

Enough eating. Let’s go for a walk. I had to reassure our guests that we would survive on our own for at least one “free day,” assuring them we’d be able to secure transportation, get around town, experience Ploiesti, and arrive back at the hotel in one piece. My sister and I chose to head to the center, taking a six-lei (the equivalent to three dollars with tip) taxi to “centru” and walking around from there. On a sunny Friday afternoon, the town center was bustling, people of all ages were out, and there was a big festival set up in the square with groups of kids performing both folk and modern dance. On one corner was a McDonald’s and across the street was a massive Soviet-style building that wrapped around the en-tire block. Taxis and buses zoomed by on the wide main thoroughfares

and the interior common areas were filled with vendors and people milling about. We were on a mission to get our nails done—after all, the big day was coming up and we were unofficial bridesmaids (“Unofficial“ this custom doesn’t really exist in Romania.)

We cut across the main square and started looking on side streets, searching for signs of a nail shop. In a second-story window, we saw first, in the universal language of pictures, the image of a hand with sculpted nails and a pair of scissors, and then the Romanian words manichiură and pedichiură. We entered through a heavy two-part steel door that opened into a dark hallway in one direction and a large con-crete stairwell in the other. It looked more like an abandoned warehouse than a place of business, but we were not dismayed. If everything looked just like it did at home, what would be the point of traveling? We took the stairs, heard women’s voices at the top, and entered through what seemed like a classroom door among a series of others along the hall. Inside was a bustling salon with hair in various stages of color and cut. The bustling came to a halt as a roomful of Romanians turned to stare at us.

“Uh, manichiură, pedichiură, is possible?” I held out my hands and indicate flaky, travel-neglected nails. Most of the people in the room

went back to their business after glancing in one woman’s direction with uncertain eyes.

She paused for a moment more before jump-ing into action: “Da, da,” she said, breathing a long sigh which I took to mean, “Okay, I can do this,” but which might mean, instead, “Ah, why are these stupid

Americans bothering me?” She ushered us into another small room and pointed for me to sit. My sister was left to linger in the doorway. Finally my sister was offered a chair, which looked as if it belongs to another stylist’s station. We shrugged, gestured, used lots of facial expressions and settled in. My feet were in warm water and my nails were being

below: scenes from benjamin and codruta’s wedding

January 09.indd 42 12/22/2008 5:13:58 PM


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filed. Some things don’t change much no matter the culture. When the second stylist entered, she sat across from my sister, looking annoyed, filing her own nails, and huffing to the point where my sister was sure she was committing some great disrespect by being in the client’s chair. She offered to get up. “No, no,”—she was waved back to the chair. The offended stylist decided to speak, a long Romanian phrase directed at my sister. We conferred in English. We had no clue until the lady, through a series of gestures, made it known that she wanted to know whether my sister would like to have her nails done.

“Da, da!” We were sure we had already communicated this, but such is the nature of foreign exchange. From that point, the second stylist softened (or was never hard, but just seemed so to us) and we started “explaining” that we were there for a wedding. I pantomimed a ring on my left ring finger and kissing.

“Ahhh!” The ladies were now interested and my stylist started removing her paint job from my index finger. I realized that she thought I was the one getting married and started again. It took about ten minutes. She understood me pointing at myself and saying “No,” but then she didn’t understand who it was that was to be wed. My sister dredged up the word for “children.” (On the spot, we couldn’t remember “brother,” “sister,” “marriage,” or anything from the language lessons we’d added to our iPod in preparation.) We managed to explain there are three children: me, my sister, and another, whose name is Benjamin.

“Benjamin, Codruta,” we said, making kissy faces.“Ahhhh, da, da.”“Benjamin, Americano…Codruta, Romanian, from Ploiesti.”“Ahhhh, da, da, da.”My non-bridal nail design resumed and the ladies were smil-

ing, happy, I presume, that we had placed our presence in their shop in their town. To test my theory, I asked, “Americans, here?” while pointing around the shop.

Her eyes grew wide, “Nooooo, ooohh, no, niciodată,”—which I guessed from its context, and later confirmed, means never.

In the end, we came out laughing, imagining already the stories we’d have to tell, and with shiny nails and toes lined with a reddish creamy substance around our cuticles. We wondered what it was and if it would come off. We scraped at it a bit. My stylist had pointed to the jar, asking, to which I had shrugged, indicating she should choose. To us, it looked like we had picked and torn at our nail linings all day. We later found out that it was a disinfectant specifically dyed red because the look is popular among older Romanian women. We’d be going to the wedding with a, well...traditional look.

The last stop of our walking adventure was at huge public market. Baskets and tables filled with fresh produce, meat, spices and some presumably edible things we’d never seen. I have the same experi-ence whenever I am traveling and encounter this form of commerce. It is so refreshing, seems so much more alive and less sterile than a fancy grocery store with fake lighting—not that I am ungrateful for the plethora of food choices and abundance available to me. It’s just that at these outdoor markets I feel as if I am picking the food from the ground myself, fresh, and as I barter for some apples it makes me think happily of the growing trend of farmers’ markets back in Charlotte.

The wedding itself was a formal traditional Romanian Orthodox

ceremony in a cavernous church that seemed older than the ground it stood upon. Codruta and Benjamin stood center on a podium facing the priest, flanked by their godparents and then the best man and the maid of honor. The parents formed a line behind them. The godparents have a very important role in a Romanian wedding. The couple must choose carefully, and it is a great honor and responsibility to accept the invitation. The godparents give a lot of time and money to the marriage proceedings, and they serve as counselors and guides to the new couple throughout their relationship.

For about an hour, all the wedding guests (somewhat less than the 200-plus people who attended the reception) stood and watched the proceedings of the priest and his attendant. The priest’s table was located between the couple and the altar, which was adorned and layered with gold and ornate painting. The table boasted its own array of shiny objects: candelabras, a cross, crowns, a cup and a gilded bible. As he performed the rites in Romanian, the priest sometimes intoned chants and sometimes spoke frankly with the bride and groom, even cracking a couple of jokes. Meanwhile, the wedding guests wandered about, taking pictures, whispering to each other occasionally, and seeing the ceremony from different angles. It was one of those cultural mo-ments. I had no idea exactly what was expected, what I was permitted to do, and what would be a faux pas. Meanwhile, my brother’s friends were urging me to scoot forward, get pictures, move to the back and get more pictures, and my aunt and uncle across the church were signaling with hand gestures to get more pictures. I tried to be discreet and snap away and play with the camera settings so the flash didn’t go off, hoping something in the dim church will still show up.

The ceremony was as fascinating as it was baffling, as I actu-ally had no idea what the priest was saying or what the various rituals signified. Definitely should have done a little more homework! Some of the major acts during the wedding are the crowns, the common cup, and the wedding party walking in a circle around the table. In the service of the crowning, the priest literally crowned both Ben and Codruta as the king and queen of their own little kingdom (their home or domes-tic church). The couple wears their crowns until the end of the entire wedding ceremony, symbolizing martyrdom, the idea that every true marriage involves immeasurable sacrifice on both sides. In the wedding at Cana, Jesus performed his first miracle and turned water into wine to give to the newlyweds. In the Orthodox ceremony, the couple drinks from a “common cup” of better life. The cup is a token of a harmonious life. By drinking, the couple accepts a mutual sharing of joys and sor-rows. Then, also representing the wedding at Cana, the pair takes their first steps as a married couple, and the priest leads them in the way they must walk.

While repacking my bags and squeezing in a few souvenirs, I couldn’t help thinking of other times I’ve traveled. I would walk by a church emptying itself of dressed-up people or down a vineyard lane imagining the backyard view, and wish, just wish, I could be on the in-side. My new Romanian family and their hometown of Ploiesti provided me that very opportunity.

You can reach Celina at [email protected] more info go to www.uptownclt.com

U

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BE Still My BEEPinG hEARt

words: sumanah khan

January 09.indd 46 12/22/2008 5:14:04 PM


I was in my study one day with my friend Kevin when I heard an unexpected beep. It stopped me short.

“Sshh…do you hear that?” I asked.“Hear what?” he responded.“The beeping. Don’t you hear the beeping?”“Ahhhh…no,” he responded. I gave the room a once over, trying to find the source. Then I

leaned my neck all the way down as far as I could get it, and tried to put my left ear to my chest. “Is it coming from in there?” I asked.

“In where?” “In there,” I said, pointing to my heart.“In where, Manah? Your left boob?!”Kevin was getting frustrated and I can understand his

reaction. He hasn’t been around many people who beep from the inside. My surgeon pressed a button and now my device will sound off with that same “beep” if there’s ever a problem. My device is a defibrillator.

Medtronic, the world’s largest medical technology company, manufactures the implantable cardioverter defibrillator (ICD). The device is usually implanted through an incision in the collarbone and rests just above your heart. One end of the leads is attached to the device, while the other is attached to your heart. If, God forbid, I develop an arrhythmia, it sends electronic shock signals from the ICD, via leads connected to my heart, “providing therapy” and zapping it back into a normal rhythm. It’s a vast understatement to say that being shocked hurts like hell.

This is not the first defibrillator I’ve had. In April 2006 I was diagnosed with heart failure, and had my first ICD was implanted

that May. Over the following year I got used to having it in me. I almost enjoyed it. I felt protected, and the fact that it was placed under the muscle gave me the appearance of having fantastic cleavage. I felt good. I was still alive and was awarded a free boob job in the process.

It was in February 2007, as I was coming out of the Christopher Street subway station in New York City, when I felt my first shock. My immediate thought was that I had run smack into the turnstile, except that I had left the turnstiles behind me. I couldn’t figure out what the source of the pain was. I must have looked confused because a sweet man walking beside me asked if I was okay.

“I think so,” I began to reply--and then it hit again, like a dropkick to the chest.

“No, “ said this time. “No, my pacemaker is firing,” and I grabbed his gloved hand.

We were in the stairwell as he gently brought me to the ground. Police arrived, paramedics were called, and the guy sat down next to me and didn’t let go of my hand until the medics showed up. A girl knelt down and fished through my purse to find my phone. She called my husband.

“Oh shit. I’m dying” I kept thinking. Sitting on that stairwell I kept wondering what could be

wrong with my heart. It only fires if it detects arrhythmia, right? Wrong. That day, my ICD had malfunctioned, but I didn’t know this then. Five shocks, many tears, and a completely unmedicated ride to the hospital later, I still thought I was dying. I was only two months away from celebrating one year of surviving heart failure.

January 09.indd 47 12/22/2008 5:14:05 PM


In the ER, the device shocked me two additional times. It was as if I was being electrocuted from within my own body. Finally the tech came and turned it off.

Two days later the ICD was removed, and a new one was put in. This time it was placed just under my skin, below my collarbone. The effect was that I went down one cup size and gained an extra boob. Don’t get me wrong, I have amazing surgeons who performed the surgery beautifully. They did everything to make me feel more comfortable and protected. Unfortunately, it’s hard to deal with the idea of having a foreign object in your body--especially one with the capacity to shock the hell out of you at any given moment.

I gave my new ICD a name, to make it seem less eerie. Nonetheless, I still find it pretty intrusive. I’m 28 years old and 102 pounds. I’m barely 5’1”. The size of the device prevents me from having full range of motion on my left side, and I feel residual pain from pinched nerves and scar tissue from both surgeries. I’ve grown used to the device being visible. In the beginning, when I was getting used to my new ICD, I cried every time I came out of the shower. I felt ugly and broken and exposed. I don’t think I realized how traumatized I was by the whole ordeal until I think back and try to write about it now. I still become flooded with panic every time I relive those shocks.

The worst part of it all is that we didn’t know what caused the malfunction. We had to wait for Medtronic to analyze the device and provide a summary of what went wrong. I didn’t learn what happened until a few months ago. A lead had fractured, they said. What does that mean? Why did it fracture? What caused it to break? None of these questions were answered until October2007.

At that time, Medtronic recalled four models of their Sprint Fidelis lead wires. My good friend and therapist called me a few days later, expressing his concern after reading about the recall in The New York Times. He encouraged me to look into it and see if my original ICD was implanted along with one of the recalled leads. I Googled “Medtronic Recall” and, lo and behold, there it was: “Sprint Fidelis Wire Model 6949: recalled.”

“Funny, that sounds like the leads I have in me now.”No later than five minutes after my little discovery did one of

those low-budget law-office commercials come on TV. Words in red flashed on the screen: “Attention all patients with Medtronic Defibrillators.”

You have got to be kidding me.Two days later I received an email from a law firm

specializing in class-action lawsuits. They found my email address online, through “thepacemakerclub.com.” I joined this group when I left the hospital because I wanted to be in touch with other patients who have had the same experiences as me.

At this point I was already suffering from enough anxiety. Really, to get shocked a bunch of times for no reason and then have to go all the way back to Square One of recovery, except this time even more traumatized and paranoid than before--it just isn’t right. No amount of Xanax in the world could cure my anxiety. And this is the way I had to find out, through Google and a cheap

commercial? How lame. I didn’t receive a letter of condolences from Medtronic until weeks later. It was addressed: “Dear Medtronic Heart Device Patient.”

They didn’t even use my name? Come On! In the letter the company apologized for any “difficulties”

they may have caused me and my family. Difficulties? You call unprecedented panic attacks on the subway, numerous trips to the ER, bouts of depression, a constant fear of triggering a shock while sleeping, two surgeries, large amounts of medication, and a continuous fear of receiving shocks at any given moment a “difficulty”? I’m thinking more “irreversible trauma” than “difficulty.” But thanks for the letter.

A few days later I went into see my surgeon for a device check. We talked about the recall and he confirmed that, yes, I do in fact have recalled leads implanted in me now. I’ve learned that both wires, the old one as well as the new one, have been recalled.

So what now? What were my options? Removing the wires was too risky, and removing the entire device was not warranted by my cardiologist because it’s too early for a replacement. My only real option was to have my surgeon program my ICD to warn me at the first hint of any kind of malfunction.

“Sumanah, can you hear this?”“Yes,” I replied, as I heard a series of beeps that sounded like

a softer version of my mom’s alarm clock. “This is the sound you’re going to hear if your ICD at all

picks up on any kind of problem with your lead wires. The alarm is programmed to sound off at 10:10 a.m. at the first sign of a problem.” For example, if on Friday January 30th my ICD senses a problem with one of the wires, the alarm inside me will sound off at 10:10 the following morning. There is an alarm, and it’s inside me. And the thought of it actually going off one morning at 10:10 not only scares the crap out of me, but I also find it extremely creepy. People tell me I’m bionic; I tell them to find another way to make me feel better.

Can you imagine how many times I’ve woken up in a panic, thinking that I heard a beep? I knock everything over trying to reach for my clock and make sure that it’s not in fact 10:10 a.m. I never thought that I would ever dislike a time of day so much. Or a particular sound. Sometimes it’s the smoke detector. Sometimes it’s my husband’s cell phone. But usually it’s in my head. I’m a heart patient who hears non-existent beeps. Seriously, I didn’t work hard in life only to grow up and have my mind inundated with paranoia and phantom noises all day long.

These are my thoughts when I’m pissed off or feeling down. This is not to take anything away from my anger. I believe I have the right to be pissed off. But, it doesn’t mean that I live in it. Through all of the “difficulties,” I like to come out happier. What really triggered this piece is the silly little letter I received from Medtronic, and then of course the more recent beeping that scared me that day in my study. It turned out to be the speakers to my iPod.You can reach Sumanah at: [email protected] more info go to www.uptownclt.com

U

January 09.indd 48 12/22/2008 5:14:06 PM


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conversation

Andreas Bechtler grew up in Switzerland, where his parents were patrons of the arts. In his teens, Bechtler painted beside important, respected artists and worked under mentors of great skill and acclaim. His entire life he has been surrounded by paintings, sculptures, and photographs given to his family by artists they had befriended. Some of these artists are household names. Bechtler established his adult life in America, mostly in North Carolina, and continued practicing, supporting, and cultivating the work of fellow artists. In doing so, he built a personal collection, pieces of which have special meaning in the Bechtler family. Bechtler’s collection contains an original Andy Warhol. He didn’t obtain it at a fancy art auction or by paying highest dollar. Warhol created it for him—it’s that kind of personal. Bechtler says he collects art “not to know the art, but to know the artists.”

words: celina mincey

andreas Bechtler

January 09.indd 51 12/22/2008 5:14:08 PM


Now Bechtler wants the world to have

a chance to know the artists in his family’s collection. He inherited half of it, along with what he feels is a

responsibility to share it. Sotheby’s assessed the some 1,300 pieces of art deserving of a standalone exhibit and attached a large price tag to its value. But for Bechtler, the dollar amount or status of the collection doesn’t matter; he focuses on expressing his intimate connection to the art so that others feel free to develop their own relationships with it. He had planned to build a small museum on his property at Mountain Island Lake. He envisioned creating a getaway, an art haven where people could take a day or weekend trip to enjoy the serenity of the woods and the lake, and really spend some time with the art. Through several serendipitous events, the Italian architect Mario Botta, a colleague and friend

of friends, came to North Carolina and designed the museum for free. Bechtler still has the

model of the Botta

plan. But Charlotte’s movers

and shakers had other plans. Directors of the Cultural Facilities Master Plan approached Bechtler with

the idea that his collection should become the core of a cultural partnership between major museums and new multifaceted arts complex Uptown. Unsure at first, and hesitant to give up creative control, he was convinced that they would support his vision for the project. They even agreed to give Botta the job of designing the new space.

“I had to grow into this. I wanted it to be in a quiet setting for scholars, volunteers, and art lovers. But I was glad for the interest and am happy to be able to contribute to this city that has been so good to me.” He speaks of his contribution in such a nonchalant way; it would be easy to think Bechtler is talking about sponsoring a bake sale. Bechtler truly believes he is merely a “custodian of this artwork,” and that it’s his job to ensure its future. Not that he thinks this makes him special. “We are all caretakers of something on this earth for a while. From that standpoint, it’s easy for me to give it away.”

Easy? Bechtler is donating an art collection valued at well over $20 million to the public trust, meaning no one, including himself, can ever own it. It will forever belong to the people. That’s

not all. It’s costly to build a museum from scratch and expensive to operate the first couple of years. Bechtler has pledged to fund any operating shortfalls for the first five years of its existence. It’s important for Charlotte that we have individuals willing to create things that will last for generations: buildings that become icons, ideas that become eminent cultural institutions. Think about the New York Public Library. It was created through an unprecedented act of private philanthropy for public good; now we can’t imagine the

city without it. Bechtler was modest about the naming of the space, but he finally conceded that “The Bechtler Art Museum” best described the family collection that will propel Charlotte’s cultural scene to a level that could rival the attraction of the city’s sports venues.

This collection has never before been available to the public. It contains works by Pablo Picasso, Alberto Giacometti, Andy Warhol, Joan Miro, Edgar Degas, Barbara Hepworth, Max Ernst, and Jean Tinguely, among others. France’s Minister of Culture has already come for a private viewing of the collection’s major sculpture. There are people, lots of them, who will travel far to see art just as there are people who travel across the country to

previous page (l to r): edgar degas woman drying herself after the bath | andreas bechtler | alfred manessier in the flames that consumesthis page (from the top): andy warhol of the bechtler family | pablo picasso woman in a hat

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watch the Super Bowl. And it will all be right here for the citizens of Charlotte to visit at their leisure. The renowned work stands on its own merits. It’s moving and beautiful, and while it might be enough for some visitors to view it and move on, talking to Bechtler you understand that this museum isn’t about just showing off famous pieces. It will be designed to reflect the stories of the artists. Bechtler describes small, intimate enclaves that will display not only an impressive piece by an artist, but media such as films and informational placards that will tell, for example, the artist’s place in history and connections to other featured artists. The museum will contain interesting artifacts from Bechtler’s collection, such as journals, notes, sketchbooks and other personal mementoes.

Bechtler loves America because of the “freedom it affords. Here, if you have a vision, you can do it.” In reference to his building a cultural institution, I agree with his assessment. Bechtler is quick to correct me. “Well, this is different. All I’ve done is pick up these wonderful opportunities that keep coming as if on a conveyor belt.”

I suggest his energy for the project pulls that conveyor, and Bechtler’s curator and long-time friend Michael Godfrey agrees. He insists that Bechtler’s tremendous vision is the driving force behind the project. Firebird is an example. The giant sculpture by Niki de Saint Phalle that will grace the museum’s courtyard is especially exciting to Bechtler. “Can you imagine?” Bechtler asks from the

edge of his seat. “A giant chicken to draw people in. You can’t help but look at it. I mean, even the construction crew raved about it.”

Godfrey elaborates, “This is what I mean. He had the idea to use this wild sculpture. It represents his unique ingenuity. He takes art as a very serious matter. Not serious in the way of being heavy, but whimsical.” I think I understand. Firebird is an amazing piece of art. A scholar could probably spend weeks analyzing its lines and movements and what statements they make. For all those who’ve never read an art book, the chicken is just as alluring.

“You can see the thing from afar and can’t help but smile. You walk in to get a closer look, and without knowing it you are standing in the plaza entrance to the museum.” Bechtler’s whimsical enthusiasm seems to be the way he’ll invite the everyday person to enjoy his highbrow collection. And it’s this opportunity that Bechtler is most grateful for. “If this is giving back to Charlotte, if it helps the city culturally…this city has been great to me.”

I ask what makes art so important to him in the first place. “Ahhh,” Bechtler closes his eyes and looks like he’s settling

into a comfortable old armchair. “4 U 2 B Art,” he spells out. “Life is art. If you can be your original self, that’s exactly what life is all about.”You can reach Celina at: [email protected] more info go to www.uptownclt.com

U

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Dining and Nightlife GuideA M E R I C A N

alexander Michael’s – $ 401 W. 9th St. 704.332.6789Brevard court sundries – $ 145 Brevard Court 704.342.4700camilles – $ 1518 E. 3rd St. 704.342.4606cans – $ 500 W. 5th St. 704.940.0200cedar street tavern – $ 120 N. Cedar St. 704.333.3448 champions – $ 100 W. Trade St. - Marriott Hotel 704.333.9000comet Grill – $ 2224 Park Rd. 704.371.4300cosmos cafe – $300 N. College St. 704.372.3553dogwood cafe – $ 138 Brevard Court 704.376.8353east Boulevard Grill – $ 1601 East Blvd. 704.332.2414ember Grille – $$$601 S. College St. WestinHotel 704.335.2064Fenwick’s – $ 511 Providence Rd. 704.333.2750Fox and hound – $330 N. Tryon St. 704.333.4113French Quarter – $ 321 S. Church St. 704.377.7415the Graduate – $ 1308 E. The Plaza 704.332.8566John’s country Kitchen – $1518 Central Ave. 704.333.9551Pike’s soda shop – $1930 Camden Rd. 704.372.0097Presto Bar and Grill – $445 W. Trade St. 704.334.7088Providence café – $ $ 829 Providence R d. 704.376.2008Providence road sundries – $1522 Providence Rd. 704.366.4467rock Bottom – $ 401 N. Tryon St. 704.334.2739selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443simmons Fourth Ward restaurant – $516 N. Graham St. 704.334.6640something classic café – $715 Providence Rd. 704.347.3666south 21 – $ 3101 E. Independence Blvd. 704.377.4509southend Brewery – $$ 2100 South Blvd. 704.358.4677stool Pigeons – $ 214 N. Church St. 704.358.3788the Gin Mill south end – $1411 S. Tryon St. 704.373.0782the Graduate – $ 123 W. Trade St. 704.358.3024the Penguin – $ 1921 Commonwealth Ave. 704.375.6959the Philosopher’s stone – $1958 E. Seventh St. 704.350.1331the Pub – $ 710 West Trade St. 704.333.9818thomas street tavern – $ 1218 Thomas Ave. 704.376.1622 tic toc coffeeshop – $ 512 N. Tryon St. 704.375.5750Union Grille – $ 222 E 3rd St. – Hilton Towers 704.331.4360vinnie’s sardine – $ 1714 South Blvd. 704-332-0006Zack’s hamburgers – $ 4009 South Blvd. 704.525.1720

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131 Main – $$ 1315 East Blvd. 704.343.0131300 east – $$ 300 East Blvd. 704.332.6507

Bentley’s on 27 – $$$ 201 S. College St. Fl. 27 704.343.9201(Charlotte Plaza Building)Bonterra restaurant – $$$ 1829 Cleveland Ave. 704.333.9463carpe diem – $$$ 1535 Elizabeth Ave. 704.377.7976city tavern – $$1514 East Blvd. 704.343.2489city tavern – $$ 214 N. Tryon St. 704.334.6688custom shop – $$$ 1601 Elizabeth Ave. 704.333.3396Fig tree – $$$ 1601 E. Seventh St. 704.332.3322harry & Jeans 201 S. Tryon St. 704.333.4300lulu – $$ 1911 Central Ave. 704.376.2242Mcninch house – $$$ 511 N. Church St. 704.332.6159Mimosa Grill – $$ 301 S. Tryon St. 704.343.0700Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193Pewter rose Bistro – $$ 1820 South Blvd. 704.332.8149ratcliffe on the Green – $$ 435 S. Tryon St. 704.358.9898taverna 100 – $$$ 100 N. Tryon St. – Founder’s Hall 704.344.0515Zown restaurant – $$ 710 W. Trade St. 704.379.7555Zink – $$ 201 N. Tryon St. 704.444.9001

A S I A N

88 china Bistro – $ 1620 E. 4th St. 704.335.0288cherry Blossom – $ 2001 E. 7th St. 704.376.0880china King – $ 128 Brevard Ct. 704.334-7770 china Queen Buffet – $ 127 N. Tryon St. Ste 3 704.377.1928china saute – $ 2214 Park Rd 704.333.1116creation – $ 1221-A The Plaza 704.372.2561cuisine Malaya – $ 1411 Elizabeth Ave. 704.372.0766dim sum – $ 2920 Central Ave. 704.569.1128eggroll King – $ 8907 Steelechase Dr. 704.372.6401emperor chinese – $ 337 S. Kings Dr. 704.333.2688Fortune cookie – $ 208 East Independence Blvd. 704.377.1388Fujiyama – $ 320 S. Tryon St. 704.334.5158 Fuse Box – $ 227 W. Trade St. 704.376.8885 Ginbu 401 – $ 401 Providence Rd. 704.372.2288Great Wok – $ 718 W Trade St. Ste M 704.333.0080ho ho china Bistro – $ 1742 Lombardy Cir. 704.376.0807hong Kong – $ 1713 Central Ave. 704.376.6818Koko – $ 6609 Elfreda Rd. 704.338.6869Monsoon thai cuisine – $ 2801 South Blvd. 704.523.6778orient express – $ 3200 N Graham St. 704.332.6255Pho an hoa – $ 4832 Central Ave. 704.537.2595Pho hoa – $ 3000 Central Ave. 704.536.7110soho Bistro – $ 214 N Tryon St. 704.333.5189

thai taste – $ 324 East Blvd. 704.332.0001taipei express – $ 731 Providence Rd. 704.334.2288tin tin Box & noodles – $ 101 N. Tryon St. 704.377.3223Zen asian Fusion – $ 1716 Kenilworth Ave. 704.358.9688

B A K E R Y

cloud 9 confections – $ 201 S. College St. Suite 270 704.334.7554Great harvest Bread – $ 901 S. Kings Dr. 704.333.0431Marguerite’s Bakery – $ 2424 N. Davidson St. 704.675.5756nova’s Bakery – $ 1511 Central Ave. 704.333.5566Panera Bread – $ 601 Providence Rd. 704.374.0581

B A R B E Q U E

art’s Barbecue – $ 900 E. Morehead St. 704.334.9424Jolina tex Mex & BBQ – $ 500 S. College St. 704.375.0994Mac’s speed shop – $ 2511 South Blvd. 704.522.6227rib Palace – $ 1300 Central Ave. 704.333.8841

B R E A K F A S T

art’s Barbecue – $ 900 E. Morehead St. 704.334.9424coffee cup – $ 914 S. Clarkson St. 704.375.8855einstein Brothers – $ 201 S. Tryon St. 704.332.4015einstein Brothers – $ 1501 South Blvd. 704.333.4370ihoP – $ 2715 E. Independence Blvd. 704.334.9502Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193owen’s Bagel & deli – $2041 South Blvd. 704.333.5385tic toc coffeeshop – $ 512 N. Tryon St. 704.375.5750

B R I T I S H

Big Ben’s Pub – $ 801 Providence R d. 704.334.6338

C A J U N & C R E O L E Boudreaux’s louisiana Kitchen – $ 501 E. 36th St. 704.331.9898cajun Queen – $$ 1800 E 7th St. 704.377.9017

C A R I B B E A N

anntony’s caribbean cafe – $ 2001 E. 7th St. 704.342.0749austin’s caribbean cuisine – $ 345 S. Kings Dr. 704.331.8778

C H I N E S E

88 china Bistro – $ 1620 E. 4th St. 704.335.0288vanloi chinese Barbecue – $3101 Central Ave. 704.566.8808Wok express – $ 601 S. Kings Dr. 704.375.1122

C O F F E E S H O P S

caribou coffee – $ 100 N. Tryon St. 704.372.5507

dilworth coffee – $1235 East Blvd # B, 704.358.8003330 S Tryon St, 704.334.4575 dilworth Playhouse cafe – $1427 South Blvd. 704.632.0336einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015 einstein Brothers – $ 1501 South Blvd. 704.333.4370Java Passage – $ 101 W. Worthington 704.277.6558Jump n Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217la tea da’s – $ 1942 E. 7th St. 704.372.9599nova’s Bakery – $ 1511 Central Ave. 704.333.5566sK netcafe – $ 1425 Elizabeth Ave. 704.334.1523starbucks – $ 545 Providence Rd. 704.372.1591starbucks – $ 101 S. Tryon St. 704.374.9519tic toc coffeeshop – $ 512 N. Tryon St. 704.375.5750

D E L I

adams 7th street Market – $ 401 Hawthorne Ln. 704.334.0001art’s Barbecue – $ 900 E. Morehead St. 704.334.9424common Market – $ 2007 Commonwealth Ave. 704.334-6209dikadee’s deli – $ 1419 East Blvd. 704.333.3354dogwood cafe – $ 138 Brevard Court 704.376.8353Fresco cafe & deli – $ 3642 Moultrie St. 704.376.5777Grand central deli – $ 101 N. Tryon St. 704.348.7032Great harvest Bread co. – $901 S. Kings Dr. 704.333.0431Groucho’s deli – $ 201 N. Tryon St. 704.342.0030halfpenny’s – $ 30 Two First Union Ctr. 704.342.9697Jersey Mike’s subs – $ 128 S. Tryon St. 704.343.0006Jersey Mike’s subs – $ 1408 East Blvd. 704.295.9155Jersey Mikes subs – $ 2001 E. 7th St. 704.375.1985Jump n Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217laurel Market south – $ 1515 South Blvd. 704.334.2185leo’s delicatessen – $ 1421 Elizabeth Ave. 704.375.2400li’l dino – $ 401 S. Tryon St. 704.342.0560Matt’s chicago dog – $ 425 S. Tryon St. 704.333.3650owen’s Bagel & deli – $ 2041 South Blvd. 704.333.5385Panera Bread – $ 601 Providence Rd. 704.374.0581Philadelphia deli – $ 1025 S. Kings Dr. 704.333.4489Phil’s tavern – $ 105 E. Fifth St. 704.347.0035rainbow café – $ 400 South Tryon 704.332.8918reid’s – $ 225 E. 7th St. 704.377.1312ri-ra irish Pub – $ 208 N. Tryon St 704.333.5554salvador deli – $ N. Davidson St. 704.334.2344sammy’s deli – $ 1113 Pecan Ave. 704.376.1956

January 09.indd 63 12/22/2008 5:14:32 PM


Dining and Nightlife Guidesandwich club – $ 525 N. Tryon St. 704.334.0133sandwich club – $ 435 S. Tryon St. 704.344.1975substation ii - $ 1601 South Blvd 704-332-3100 1941 E. 7th St. 704-358-8100

D E S S E R T

Ben & Jerry’s – $ 507 Providence Rd. 704.333.1003dairy Queen – $ 1431 Central Ave. 704.377.4294dolce ristorante – $$ 1710 Kenilworth Ave. 704.332.7525luce ristorante – $$ 214 N. Tryon St. – Hearst Plaza 704.344.9222Monticello – $$ 235 N. Tryon St.– Dunhill Hotel 704.342.1193

E C L E C T I C

the Melting Pot – $$$ 901 S. Kings Dr. Stuite 140-B 704.548.2431therapy cafe – $ 401 N. Tryon St. 704.333.1353the Fig tree – $$ 1601 E. 7th St. 704.332.3322

F R E N C H

terra – $$545-B Providence Rd. 704.332.1886

G R E E K

Greek isles – $$ 200 E. Bland St. 704.444.9000showmars – $ 2004 East 7th St. 704.376.0565showmars – $ 214 N. Tryon St. 704.333.5833

I N D I A N

copper – $$311 East Blvd. 704.333.0063Maharani – $ 901 S. Kings Dr. 704.370.2824suruchi’s – $129 W. Trade St. 704.372.7333

I T A L I A N

carrabba’s italian Grill – $$ 1520 South Blvd. 704.377.2458coco osteria – $$ 214 N. Tryon St.–Hearst Plaza 704.344.8878dolce ristorante – $$ 1710 Kenilworth Ave. 704.332.7525Fig tree – $$$1601 E. 7th St. 704.332.3322Frankie’s italian Grille – $$ 800 E. Morehead St. 704.358.8004hawthorne’s nY Pizza – $ 1701 E. 7th St. 704.358.9339intermezzo Pizzeria & café – $1427 E. 10th St. 704.347.2626little italy – $2221 Central Ave. 704.375.1625

luce ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222Mama ricotta’s – $$ 601 S. Kings Dr. 704.343.0148open Kitchen – $ 1318 W. Morehead St. 704.375.7449Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622Portofino’s italian – $$ 3124 Eastway Dr. 704.568.7933Primo ristorante – $$ 116 Middleton Dr. 704.334.3346cafe siena – $$ 230 N. College St. 704.602.2750salute ristorante – $$ 613 Providence Rd 704.342.9767terra – $$ 545-B Providence Rd. 704.332.1886villa Francesca 321 Caldwell St. 704.333.7447volare – $$1523 Elizabeth Ave. 704.370.0208Zio authentic italian – $$ 116 Middleton Dr. 704.344.0100

L A T I N

cloud 9 confections – $ 201 S. College St. 704.334.7554latorre’s – $$ 118 W. 5th St. 704.377.4448coffee cup – $ 914 S. Clarkson St. 704.375.8855

M E A T & T H R E E

dish – $1220 Thomas Ave. 704.344.0343Mert’s heart & soul – $ 214 N. College St. 704.342.4222Blue – $$$214 N. Tryon St. 704.927.2583intermezzo Pizzeria & café – $1427 E. 10th Street 704.347.2626

M E X I C A N

cabo Fish taco – $ 3201 N. Davidson St. 704.332.8868Johnny Burrito – $ 301 S. Tryon St. 704.371.4448la Paz – $$ 1910 South Blvd. 704.372.4168Phat Burrito – $ 1537 Camden Rd. 704.332.7428salsarita’s – $ 101 S. Tryon St. 704.342.0950taqueria la Unica – $ 2801 Central Ave. 704.347.5115

M I D D L E E A S T E R N

Kabob Grill – $ 1235-B East Blvd. 704.371.8984

O U T D O O R D I N I N G

Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338 cans Bar – $500 W. 5th St. 704.940.0200

east Boulevard Grill – $ 1601 East Blvd. 704.332.2414ember Grille – $$$ 601 S. College St. - Westin Hotel 704.335.2064ri-ra irish Pub – $ 208 N. Tryon St 704.333.5554sullivan’s – $$$ 1928 South Blvd. 704.335.8228the corner Pub – $ 335 N. Graham St. 704.376.2720

P I Z Z A

Brixx – $225 East 6th St. 704.347.2749donato’s Pizza - $718-A West Trade St 704.714.4743domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847Fuel Pizza – $ 214 N. Tryon St. 704.350.1680Fuel Pizza – $ 1501 Central Ave. 704.376.3835hawthorne’s nY 1701 E. 7th St. 704.358.9339 italian village Pizza1225 East Blvd 704.332.2880latta Pizza – $ 320 S. Tryon St. 704.333.4015Papa John’s Pizza – $ 1620 E. 4th St. 704.375.7272Picasso’s – $ 214 N. Church St. 704.331.0133 Pizza hut – $ 901 S. Kings Dr. 704.377.7006rudino’s Pizza & Grinders – $ 2000 South Blvd. - Atherton Mill 704.333.3124Uno chicago Grill – $ 401 S. Tryon St. 704.373.0085villa Francesca 321 Caldwell St. 704.333.7447Zio authentic italian – $ 116 Middleton Dr. 704.344.0100

Q U I C K B I T E S

Bojangles’ – $310 E Trade St. 704.335.1804Boston Market – $ 829 Providence Rd. 704.344.0016Burger King – $ 310 E. Trade St. 704.334.3312chick-fil-a – $ 101 S. Tryon St. 704.344.0222chicks restaurant – $ 320 S. Tryon St. – Latta Arcade 704.358.8212church’s – $ 1735 W. Trade St. 704.332.2438dairy Queen – $ 1431 Central Ave. 704.377.4294domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847Fuel Pizza – $ 214 N. Tryon St. 704.350.1680Fuel Pizza – $ 1501 Central Ave. 704.376.3835Green’s lunch – $ 309 W. 4th St. 704.332.1786Mr. K’s – $ 2107 South Blvd. 704.375.4318Papa John’s Pizza – $ 1620 E. 4th St 704.375.7272

Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622Pita Pit – $ 214 N. Tryon St. 704.333.5856Quiznos sub – $ 127 N. Tryon St. 704.374.9921Quizno’s – $ 320 S. Tryon St. – Latta Arcade 704.372.8922roly Poly sandwiches – $ 317 S. Church St. 704.332.6375sbarro – $ 101 S. Tryon St. 704.332.5005simply subs – $ 212 S. Tryon St. 704.333.0503smoothie King – $ Epicentre - 210 Trade St. 704.979.6911smoothie King – $ One Wachovia Center 704.374.0200spoons – $ 415 Hawthorne Ln. 704.376.0874Woody’s chicago style – $320 S. Tryon St. - Latta Arcade 704.334.0010Zack’s hamburgers – $ 4009 South Blvd. 704.525.1720

S E A F O O D

aquavina – $$$ 435 S. Tryon St. 704.377.9911cabo Fish taco – $ 3201 N. Davidson St. 704.332.8868capital Grille – $$$ 201 N. Tryon St. 704.348.1400Fig tree –$$$1601 E. Seventh St. 704.332.3322 GW Fins – $$525 N. Tryon S 704.716.3467lavecchia’s – $$$ 225 E. 6th St. 704.370.6776Mccormick & schmick’s – $$$ 200 South Tryon St. 704.377.0201Mcintosh’s – $$$ 1812 South Blvd. 704.342.1088outback steakhouse – $$ 1412 East Blvd. 704.333.2602

S O U T H E R N & S O U L

lupie’s cafe – $ 2718 Monroe Rd. 704.374.1232Mert’s heart and soul – $214 N. College St 704.342.4222 Price’s chicken coop – $ 1614 Camden Rd. 704.333.9866savannah red – $$ 100 W. Trade St. 704.333.9000Marriott City Center

S P A N I S H

arpa tapas – $$$ 121 W. Trade St. 704.372.7792sole spanish Grille – $$$ 1608 East blvd.. 704.343.9890

S T E A K H O U S E

Beef & Bottle – $$$ 4538 South Blvd. 704.523.9977capital Grille – $$$ 201 N. Tryon St. 704.348.1400

January 09.indd 64 12/22/2008 5:14:32 PM


lavecchia’s – $$$ 225 E. 6th St. 704.370.6776longhorn steakhouse – $$ 700 E. Morehead St. 704.332.2300Mcintosh’s – $$$ 1812 South Blvd. 704.342.1088Morton’s – $$$ 227 W.Trade St.- Carillon bldg. 704.333.2602outback steakhouse – $$ 1412 East Blvd. 704.333.2602ruth’s chris – $$$ 222 S. Tryon St. 704.338.9444sullivan’s – $$$ 1928 South Blvd. 704.335.8228

S U S H I

cosmos cafe – $$ 300 N. College St. 704.372.3553Fujo Uptown Bistro – $$ 301 S. College St 704.954.0087Ko sushi – $$ 230 S. Tryon St. 704.372.7757nikko – $$ 1300-F South Blvd. 704.370.0100restaurant i – $$ 1524 East Blvd. 704.333.8118ru-san’s sushi – $$ 2440 Park Rd. 704.374.0008

T A P A S

arpa tapas – $$$ 704.372.7792 121 W. Trade St. cosmos cafe – $$ 704.372.3553 300 N. College St. town restaurant – $$ 710 W Trade St. 704.379.7555

V E G E T A R I A N

dish – $ 704.344.03431220 Thomas Ave.something classic café – $715 Providence Rd. 704.347.3666

V I E T N A M E S E

Pho an hoa – $ 4832 Central Ave. 704.537.2595

B A R S

Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338alley cat – $ 300 N. College St. 704.375.8765amos southend – $ 1423 S. Tryon St. 704.377.6874Bar charlotte – $ 300 N. College St. 704.342.2557Brick & Barrel – $ 200 N. Tryon St. 704.370.2808Buckhead saloon – $ 201 E. 5th St. 704.370.0687cans Bar – $ 500 W. 5th St. 704.940.0200cedar street tavern – $ 120 N. Cedar St. 704.333.3448connolly’s on 5th – $ 115 E. 5th St. 704.358.9070cosmos – $$ 300 N. College St. 704.375.8765coyote Ugly – $ 521 N. College St. 704.347.6869crush – $ 300 E. Stonewall St. 704.377.1010dilworth Bar & Grille 911 E. Morehead St. 704.377.3808

dilworth Billiards 300 E. Tremont Ave. 704.333.3021dixie’s tavern 301 E. 7th St. 704.374.1700doubledoor inn 218 E. Independence Blvd. 704.376.1446ed’s tavern 2200 Park Rd. 704.335.0033evening Muse 3227 N. Davidson St. 704.376.3737Fox and hound – $ 330 N. Tryon St. 704.333.4113the Graduate – $ 1308 E. The Plaza 704.332.8566Grand central deli – $ 101 N. Tryon St. 704.348.7032hartigans Pub – $ 601 S. Ceder St. 704.347.1841hawthorne’s nY Pizza – $ 1701 E. 7th St. 704.358.9339howl at the Moon – $ 210 E. Trade St. 704.936.4695Jillian’s southend – $ 300 E. Bland Street 704.376.4386loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898Madison’s – $$ 115 Fifth St. 704.299.0580Morehead tavern – $ 300 East Morehead St. 704.334.2655Phil’s tavern – $ 105 E. Fifth St. 704.347.0035Picasso’s – $ 214 N. Church St. 704.331.0133Pravda – $$ 300 N. College St. 704.375.8765Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088ri-ra irish Pub – $ 208 N. Tryon St 704.333.5554selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443southend Brewery – $$ 2100 South Blvd. 704.358.4677stool Pigeons – $ 214 N. Church St. 704.358.3788suite – $ 210 E. Trade St. 704.999.7934the attic – $ 200 N. Tryon St. 704.358.4244the corner Pub – $ 335 N. Graham St. 704.376.2720the Forum – $$ 300 N. College St. 704.375.8765the Gin Mill – $ 1411 S. Tryon St. 704.373.0782the Graduate – $ 123 W. Trade St. 704.358.3024the Penguin – $ 1921 Commonwealth Ave. 704.375.6959the Pub – $ 710 West Trade St. 704.333.9818thomas street tavern – $ 1218 Thomas St. 704.376.1622tilt – $$ 127 W. Trade St. 704.347.4870tremont Music hall – $ 400 W Tremont Ave. 704.343.9494tutto Mondo – $ 1820 South Blvd. 704.332.8149tyber creek Pub – $ 1933 South Blvd. 704.343.2727vinnie’s sardine – $ 1714 South Blvd. 704.332.0006visulite theater – $ 1615 Elizabeth Ave. 704.358.9250Whiskey river – $ 210 E. Trade St. 704.749.1097

Dining and Nightlife Guide

January 09.indd 65 12/22/2008 5:14:33 PM


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You may also find us at:

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