uptown magazine july 2008

1uptownwww.uptownclt.com

July Issue 08.indd 1 6/27/2008 12:00:27 PM

2 uptown www.uptownclt.com

hELEN aDAMS rEALTY

We Provide the Highest

Responsiveness. Consistency.Accountability. Reliability.

Level of Personal Service.

VISIT OUR WEBSITE TO SEE ALL OPEN HOUSES

helenadamsrealty.com1.866.534.9745OFFICES IN: ELIZABETH BALLANTYNE LAKE NORMAN

& SEARCH OVER 35,000 HOME LISTINGS!

UPTOWN

PLAZA VU From $190’sAll end-unit condos in the heart of Midwood

on The Plaza w/ 10-16 ft. ceilings.

SKYBRIDGE TERRACE From $100’sUrban condos with skybridge terraces

& amazing skyline & treetop views.

DILWORTH WALK From 200’s1 & 2 bedroom flats next to East Blvd. w/ 10 & 9 ft. ceilings, exceptional detail.

701 NORTH CHURCH From $500’sNew brick townhomes in 4th Ward

w/ private elevators & rooftop terraces.

ROYAL COURT From $200’sNew condos with all the upgrades in a

prime location, blocks to Uptown.

DILWORTH DILWORTH WESLEY HEIGHTS MIDWOOD

MASON OAKS From 500’sDistinctive & Charming single family homes from $500’s nestled among giant oak trees.

BELLE TERRE VILLAGE From $39513 townhomes, each with a unique

and spacious floor plan.

MIDWOOD COTSWOLD

COTSWOLD

ARTS DISTRICT

2416 Laburnum Ave. $535,000Christina Provett / MLS# 760459

CHANTILLY

729 8th St. $547,500James Scruggs / MLS# 758092

UPTOWN

230 S. Tryon St. #809 $452,000Kim Walton / MLS# 739289

UPTOWN

300 W. Fifth St. #731 $465,000David Abernethy / MLS# 742434

UPTOWN

UPTOWN

979 W. Hill St. #301 $320,000Charlie Adams / MLS# 768058

DILWORTH

Virtual Tour Virtual Tour

Virtual Tour

127 N. Tryon St. #307 $385,000Teresa Saber / MLS# 754576

UPTOWN

Virtual Tour

ELIZABETH

LAUREL RIDGE From $200’sAll brick townhomes in exceptional location. 7 floor plans with garages.

MIDWOOD

1418 Plaza Rd. $370,000Mya Bailey / MLS# 740649

UPTOWN MYERS PARK

416 Queens Rd. #21 $490,000Kymberly Belk / MLS# 758779

3509 Oakwood Ave. $484,500Caroline Jackson / MLS# 768622

371 W. 7th St. $509,000Chris Herron / MLS# 770316

5335 Sunbury Ln. $675,000Anne Brade / MLS# 770990

2033 Lyndhurst Ave. $718,900Sharon Blalock / MLS# 768447

Virtual Tour

MIDWOOD

1901 Peppercorn Ln. $1,145,000Buck Montague / MLS# 774681

EASTOVER

129 Middleton Dr. $820,000Ann Wood / MLS# 759511

DILWORTH

516 E. Tremont Ave. $724,900Nikki Peterson / MLS# 778159

ARTS DISTRICT

3004 Clemson Ave. $468,900James Scruggs / MLS# 771391

UPTOWN

405 W. 7th St. #506 $375,000Susan Nolton / MLS# 772078

2 0 0 7

Presented By: SHERYL HALLOW & The Skyline Charlotte Team | 704.909.8066 | [email protected]



hELEN aDAMS rEALTY

We Provide the Highest

Responsiveness. Consistency.Accountability. Reliability.

Level of Personal Service.


VISIT OUR WEBSITE TO SEE ALL OPEN HOUSES

helenadamsrealty.com1.866.534.9745OFFICES IN: ELIZABETH BALLANTYNE LAKE NORMAN

& SEARCH OVER 35,000 HOME LISTINGS!

UPTOWN

PLAZA VU From $190’sAll end-unit condos in the heart of Midwood

on The Plaza w/ 10-16 ft. ceilings.

SKYBRIDGE TERRACE From $100’sUrban condos with skybridge terraces

& amazing skyline & treetop views.

DILWORTH WALK From 200’s1 & 2 bedroom flats next to East Blvd. w/ 10 & 9 ft. ceilings, exceptional detail.

701 NORTH CHURCH From $500’sNew brick townhomes in 4th WardNew brick townhomes in 4th Ward

w/ private elevators & rooftop terraces.w/ private elevators & rooftop terraces.

ROYAL COURT From $200’sNew condos with all the upgrades in a New condos with all the upgrades in a

prime location, blocks to Uptown.prime location, blocks to Uptown.

DILWORTH DILWORTH WESLEY HEIGHTS MIDWOOD

MASON OAKS From 500’sDistinctive & Charming single family homes from $500’s nestled among giant oak trees.

BELLE TERRE VILLAGE From $39513 townhomes, each with a unique

and spacious floor plan.

MIDWOOD COTSWOLD

COTSWOLD

ARTS DISTRICT

2416 Laburnum Ave. $535,000Christina Provett / MLS# 760459

CHANTILLY

729 8th St. $547,500James Scruggs / MLS# 758092

UPTOWN

230 S. Tryon St. #809 $452,000Kim Walton / MLS# 739289

UPTOWN

300 W. Fifth St. #731 $465,000David Abernethy / MLS# 742434

UPTOWN

UPTOWN

979 W. Hill St. #301 $320,000Charlie Adams / MLS# 768058

DILWORTH

Virtual Tour Virtual Tour

Virtual Tour

127 N. Tryon St. #307 $385,000Teresa Saber / MLS# 754576

UPTOWN

Virtual Tour

ELIZABETH

LAUREL RIDGE From $200’sAll brick townhomes in exceptional location. 7 floor plans with garages.

MIDWOOD

1418 Plaza Rd. $370,000Mya Bailey / MLS# 740649

UPTOWN MYERS PARK

416 Queens Rd. #21 $490,000Kymberly Belk / MLS# 758779

3509 Oakwood Ave. $484,500Caroline Jackson / MLS# 768622

371 W. 7th St. $509,000Chris Herron / MLS# 770316

5335 Sunbury Ln. $675,000Anne Brade / MLS# 770990

2033 Lyndhurst Ave. $718,900Sharon Blalock / MLS# 768447

Virtual Tour

MIDWOOD

1901 Peppercorn Ln. $1,145,000Buck Montague / MLS# 774681

EASTOVER

129 Middleton Dr. $820,000Ann Wood / MLS# 759511

DILWORTH

516 E. Tremont Ave. $724,900Nikki Peterson / MLS# 778159

ARTS DISTRICT

3004 Clemson Ave. $468,900James Scruggs / MLS# 771391

UPTOWN

405 W. 7th St. #506 $375,000Susan Nolton / MLS# 772078

2 0 0 7



July Issue 08.indd 3July Issue 08.indd 3July Issue 08.indd 3July Issue 08.indd 3July Issue 08.indd 3July Issue 08.indd 3July Issue 08.indd 3 6/27/2008 12:00:30 PM6/27/2008 12:00:30 PM


as green as nature intended

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O N LY 6 R E M A I N I N G U N I T S



Specifications, pricing and availability are subject to change without notice. Illustrations are artist’s impression. Photography is representational. E. & O.E. Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF SELLER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE PUBLIC OFFERING STATEMENT REQUIRED BY CODE SECTION 47C-4-103 OF THE NORTH CAROLINA CONDOMINIUM ACT AND THE PROPERTY REPORT REQUIRED BY FEDERAL LAW. NEED NOT BE BUILT. Sales by Cottingham Chalk. 704-364-1700.

INSPIRATION +

VISION =

From the developers of Avenue Condominiums - launching the regeneration of Charlotte’s Third Ward - a stunning 27 story tower complete with first-class amenities, including a fabulous fitness center, stylish clubroom, beautiful outdoor terrace with pool, sun deck and fireplace and so much more. Make the first move. It all starts here.

HOMES FROM THE $180,000’S. MOVE IN EARLY 2009.

CONDOMINIUM SALES CENTER 222 SOUTH CHURCH STREET

704.930.2900 catalystcharlotte.com

SALES CENTER NOW OPEN.The ultimate choice for luxury living in Uptown Charlotte.

8-1040_Catalyst_UptownMag_Ad.indd 1 6/13/08 4:44:29 PM

Suite and Howl at the Moon have broken the seal on the EpiCentre with recent festivities. Both bars had their opening night parties recently, and if they’re any indicator of what the EpiCentre will have to offer, Charlotte has a lot of fun to look forward to at the corner of Trade and College.

l to r: marti mitchell & ann higgins

words: steve somloi

l to r: tiffany hutcher, meridith keeling & caycee beam

pittsburgh steeler jeff reed & alyce medeiros

todd baldwin, fiddle player. his rendition of “the devil went down to georgia” brought the house down



Specifications, pricing and availability are subject to change without notice. Illustrations are artist’s impression. Photography is representational. E. & O.E. Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF SELLER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE PUBLIC OFFERING STATEMENT REQUIRED BY CODE SECTION 47C-4-103 OF THE NORTH CAROLINA CONDOMINIUM ACT AND THE PROPERTY REPORT REQUIRED BY FEDERAL LAW. NEED NOT BE BUILT. Sales by Cottingham Chalk. 704-364-1700.

INSPIRATION +

VISION =

From the developers of Avenue Condominiums - launching the regeneration of Charlotte’s Third Ward - a stunning 27 story tower complete with first-class amenities, including a fabulous fitness center, stylish clubroom, beautiful outdoor terrace with pool, sun deck and fireplace and so much more. Make the first move. It all starts here.

HOMES FROM THE $180,000’S. MOVE IN EARLY 2009.

CONDOMINIUM SALES CENTER 222 SOUTH CHURCH STREET

704.930.2900 catalystcharlotte.com

SALES CENTER NOW OPEN.The ultimate choice for luxury living in Uptown Charlotte.

8-1040_Catalyst_UptownMag_Ad.indd 1 6/13/08 4:44:29 PMJuly Issue 08.indd 9 6/30/2008 9:29:56 AM


uptown

North Carolina native Ryan Sumner is Creative Director of Fenix Fotography. Though Sumner’s been shooting in the Queen City profession-ally 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 shared his fabulous shots of Jimmy King and The Penguin, as well as our pics for the “The Seen” and “The Life.”

COGNITION™ is a Brand Marketing + De-sign agency located in Plaza Midwood that blends strategic insight and creative aptitude. Instead of using Jedi mind tricks, they apply the disciplines of brand-ing and design to help clients influence cus-tomer perception and maximize marketing ROI. They love what they do and we love their design for this month’s cover. Want to expand the power of your marketing? Check them out at www.4cognition.com

Ceily Hamilton has been editing Uptown since 2005. She believes everybody makes mistakes.

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.

uptown

*


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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 words, Celina is a freelance photographer and dabbles in oil paint-ing. This month Celina split an order of fried pickles at The Pen-guin with co-owner Jimmy King.

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. To top it all off, he’s a father, too! See Jim’s photogra-phy in this month’s fashion layout and at jimmcguire.com.

Writer and Editor David A. Moorehas more than 15 years of journalism experience. In addi-tion to his work with “Elmwood Park” for Uptown Magazine, Moore has written for Atlanta Magazine and Creative Loafing, to name a few. He’s interviewed such personalities as John Travolta and Melissa Etheridge, among many others. In years past, he’s worked as an editor for such pub-lications as Jezebel, Q-Notes and Southern Voice.


Belinda Smith-Sullivan, a native of Chicago currently liv-ing in South Carolina, is a culinary student at Johnson & Wales. Her love of cooking provoked her to give up her corporate career to pursue a lifelong dream. When not attending class, she is busy working on her first cookbook. A commercially-rated pilot and flight instructor, she enjoys exploring the “off the beaten-path” culinary world. She has trav-eled extensively and has lived in France, Kenya and South Africa.

Kelly Gray, Charlotte-based travel and culinary journalist, has authored hundreds of articles on food, travel, and lifestyle for publications including travel site Johnny Jet, the Los Angeles Times, CEO Traveler, The Pilot, and Deep Magazine. Though Kelly believes travel is one of the four ba-sic food groups, she loves returning to her Plaza Midwood home to share sto-ries of the road.This month she shares her love affair with Montana.

Kate and JulieTrimakas havenever written a word or taken one picture, but have been the two most important contributors to the success of this maga-zine. Kate, for making sure that when the nos are outnumbering the yeses 100 to 1 and Daddy’s shoulders are barely above the dirt, a quick kiss and a hug brush all the worry away. And Julie for never, not once, questioning the sanity of putting this publica-tion together and giv-ing her husband 100% support from issue 1 through issue 36.

Chris Wooten is a de-signer, artist, builder of tree houses, father, and avid traveler who is known for a neuroti-cally meticulous atten-tion to detail. Since the 1990s, Chris has been designing print and interactive solu-tions 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. ModryDesignStudio.com

Charlotte native Matt Kokenes is no strangerto the media sales business in the Queen City. As thenewest memberof the team atUptown Magazine,Matt’s focus is onensuring thatour advertisersachieve outstanding results. Matt’s an avid gardener on week-ends; some say he has a serious green thumb. While his skills in the garden are remarkable, though , it’s helping grow businesses that he really enjoys.

*


URBAN LIVING NEWSLETTERBROUGHT TO YOU BY:

urban realtyCONGRATS UPTOWN MAGAZINE

Uptown living in Central Charlotte has changed greatly in the past 3 years – the 3 years since the birth

of UPTOWN MAGAZINE! I’d like to take this opportunity to say CONGRATS to Todd for all of his hard work and the success that has followed. I’ve been delighted to have had the chance to be a part of it and to take my enthusiasm for living in uptown Charlotte and for my love of this city itself and pass it on.

DEAR TODD: Thanks so much and I look forward to many more years of being a part of this great magazine! WORKING IN CENTER CITY “Charlotte Slow”Things have finally started picking back up after a number of months of slow going as a result of the national banking, mortgage, and real estate

CONTACT SCOTT LINDSLEY FOR ANY REAL ESTATE [email protected] // 704.906.1645

problems. We’ve gotten an influx of new listings and new buyers – things were never too slow, but they were what I like to call “Charlotte slow”. We were so used to an incredible market with rapid sales and appreciation, that a moderate and normal pace seems like crawling along. Many cities across the US would love to have the market we have right now.

My team of three now has listings ranging from $41,000 to $1,399,000 and everything in between. We’ve been moving these listings at a great pace – if you’d like to get your property sold, give me a call, we are happy to work with anyone and any type of property. We often are able to match our buyers and sellers before listing a property. For buyers you don’t have to pay our commission – the seller of the property does that – and in many cases we’ll even chip in for your closing costs – just ask!

On the next page you’ll find a handful of our current listings. You’ll see a fabulous uptown Penthouse, a custom new construction home in SouthEnd just 2 short blocks from the light-rail stop at East / West Boulevard, an apartment building in Dilworth built in 1925 and converted to condos, an amazing renovated home in Dilworth’s historic district, and an uptown townhouse in 4th Ward across from the park and includes a community pool.

special promotional section

It is still a great time to buy in Charlotte. Our last few newsletters that talked about pricing in center city got quite a response, it seems a lot of you thought living in uptown was far more expensive that it really is. Many of these (even in the lower brackets) are 2 bedroom units. Below are the listings, as of this writing, inside the loop:

Under $200,000 25$200,000 - $250,000 47$250,000 - $300,000 65$300,000 - $400,000 86$400,000 - $500,000 54$500,000 - $750,000 35$750,000 - $1,000,000 9$1,000,000 + 13

For those of you that aren’t familiar with this home, its time to get familiar with it. For the rest of you guess what – Urban Re-

alty has just listed it for sale! I’ve seen mention of this home online in blogs and everyone I know that if familiar with Dilworth and McDonald Avenue says this is their favorite of the new homes that have sprung up in the last few years. Liquid Design has created quite a presence in Charlotte for all types of properties and they’ve outdone themselves with this one. It blends craftsman and modern design (yea, really, it does work) with cedar siding mixed with solid concrete walls, curved metal roof, and ample front porch and double decks on the rear with seasonal skyline views. The Greene Residence has 3000 well laid out square feet for $950,000, 4 or 5 bedrooms, 3 baths, arched ceilings in 2nd floor rooms, heated bath floors, and many other surprises. With the great finishes and high quality, it isn’t a surprise to find out this was the builders own home. Give me a call if you’d like to the lucky new owners of this fantastic home.

SCOTT [email protected] // 704.906.1645

YES ITS REALLY FOR SALE!Greene Residence

INVESTORS CORNERBY SHAWN ISENHOUR // 704.492.4704



urban realty230 S. TRYON STREET

1900 SF, 2 bEdS, 2 baThS - amaziNg cuSTOm pENThOuSE! gREaT FEaTuRES iNcludE: dual FiREplacES wiTh hEavY maNTlES * TwO pRivaTE TERRacES, ONE iS 250 SF * baRREl vaulT cEiliNg aNd maRblE FlOOREd FOYER * FlOOR TO cEiliNg glaSS iN ThE liviNg aNd diNiNg ROOmS * cuSTOm wOOd paNElS iN ThE dEN, hallwaY, aNd FOYER * wET baR * $1,150,000

409 w. KiNgSTON avENuE

FaNTaSTic cuSTOm NEw hOmE iN EaSY walKiNg diSTaNcE TO lighT Rail OR lESS ThaN a milE walK TO ThE middlE OF upTOwN. 3150 SF, 2.5 STORiES, OR 4 bEdROOmS, 2.5 cuSTOm TilE baThS, FiRST FlOOR OFFicE wiTh paNElEd wallS aNd builT-iN bOOKShElvES, bEauTiFul aRchEd ENTRaNcES TO diNiNg ROOm, STacK-STONE FiREplacE wiTh cuSTOm ShElviNg iN ThE liviNg ROOm. gREaT hOmE aT $569,000

KiRKwOOd cOmmONS

livE iN dilwORTh STaRTiNg aT $129,000. 1 aNd 2 bEdROOm uNiTS – all uNdER $200,000. bEauTiFul haRdwOOd FlOORS, NEw TilE baThROOmS, NEw OR updaTEd KiTchENS, high cEiliNgS, Each uNiT haS a pRivaTE TERRacE, plENTY OF paRKiNg. YOu caN’T bEaT ThiS pRicE TO livE iN ONE OF chaRlOTTE’S mOST bEauTiFul iN-TOwN NEighbORhOOdS.

1640 dilwORTh ROad EaST

4500 SF, 2.5 STORiES, 5 bEdROOmS, 3.5 baThS, cOmplETElY cuSTOm hOmE. amaziNg paNElEd libRaRY OR OFFicE wiTh builT-iN bOOKShElvES aNd glaSS FRENch dOORS, hugE maSTER SuiTE wiTh ENORmOuS “TO diE FOR” clOSET, wET baR iN ThE liviNg ROOm, FiREplacES iN ThE liviNg aNd diNiNg ROOmS, lOTS OF OuTdOOR ENTERTaiNiNg SpacE iN gREaT/NEw laNdScapiNg. $1,399,000

425 w. 8Th STREET

gREaT pRicE aT $249,900 FOR 1050 SF aNd 2 bEdROOmS. cOmplEx haS a pOOl aNd iS acROSS FROm 4Th waRd paRK – uNbEaTablE lOcaTiON – walK TO EvERYThiNg. updaTEd TOp-TO-bOTTOm iNcludiNg ElEcTRic, plumbiNg, KiTchEN, baThS, FlOORiNg. ThiS iS a gROuNd FlOOR uNiT wiTh a laRgE pRivaTE paTiO.

FEATURED PROPERTIES FROM URBAN REALTY PREMIER PROPERTIES704.906.1645



This exciting new mixed-use development in the First

Ward is bounded by Sixth, McDowell and Seventh

streets. The residences are dramatic and open loft-style condos in three distinctive

buildings – Quad, Ledge and (coming soon) the 18-unit

Row. All within walking (not hiking) distance of the arena,

trolley and night clubs.Starting in the low

$200,000s

In the center of everything, just two blocks from Trade & Tryon square. These luxury

high-rise condos feature fl oor-to-ceiling windows and upscale amenities, including a seventh-fl oor pool terrace,

an exercise center – and Pierre Bader’s PRESS wine

bar and restaurant (note to busy self: in-the-building delivery is available, too).

Starting in the high $200,000s - $600,000+

Tucked into the historic neighborhood of Dilworth, TreHouse condos combine

the peaceful ambiance of an established residential area with open living spaces and cutting-edge features – all located just a Blackberry’s

throw from uptown’s energy and entertainment. It’s what

we cleverly like to call the best of both lifestyles.

Starting in the mid $100,000s

..about photography,graphic design, writing, or fashion...about photography,graphic design, writing, or fashion...about photography,Me. In fact, if you were to grade my feelings towards grammar they would tend towards a passionate dislike of the subject

(and not that it really matters, but

my penmanship is horrific, approaching the level of an 8-year-old). I did not own a camera, point-and-shoot or otherwise, had no previous experi-ence with any sort of page-layout software. I had worked for years at one of the largest, most stifling banking organizations in town. I did not talk to any experts in magazine publishing. Hell, I didn’t know any. In fact, I really didn’t talk to too many people about the idea at all, simply because I didn’t want anyone to dissuade me from put-ting something together.

What I did have was a little bit of money from selling an online cell phone business, some unemployment checks coming in from Uncle Sam, a couple of credit cards in good standing and, most importantly, a wife who married a banker and ended up with a magazine publisher, but loved me anyway. All of those things were very important, but in retrospect the most important was a pure and uncompromising hatred for my life in corporate America. I disliked everything: the phones, the clothes, the carpet on the cubes, the tiles on the ceiling. Even today I have a phobia of conference room tables, and an in-tense sleepiness comes over me when I walk past one. I had to get out, I had to make “it” work and the best idea I had for my “it” was starting a magazine.

That first year was impossible. Impossible in that it had little to no chance of working, highly likely that I could have fallen directly on my oversized forehead. Looking back, I can’t believe it did work, still can’t believe it did, that some folks actually bought advertising in a magazine that didn’t yet exist from someone who just walked in their front door. That was pretty much it, a trainload of no’s and a sprinkling of yeses to cover some of the costs of the first few issues. That and hand-ing out issues in tents set up at Trade and Tryon with a pallet worth of free ice cream, and personally delivering about 90,000 lbs of magazines in total, and writing and taking pictures, and laying out the magazine, and selling some more and, and, and…

Now the startup dust has settled and we’re only getting big-ger and better; we have 10-15 fantastic contributors every month, we’re in every room at the Westin, Omni and Blake hotels, in hundreds of relocation kits going out to parts unknown, and paying subscribers all the way out in California. Most importantly, we have fantastic readers such as you who pick up and enjoy the magazine every month, right here in our jewel of a city.

Thank you to everyone for making the first 3 years of Uptown Magazine a fantastic roller coaster of heart pumping, top-of-the-lungs screaming highs and want-to-crawl-back-into-bed lows. It’s all been worth every step.

Editor/PublisherTodd Trimakas

AdvertisingZoë BalsamoMatt Kokenes704.340.8130

Contributing Editors

Kelly Gray (Travel)Joey Hewell (Fashion)Peter Reinhart (Food)

Copy EditorCecilia Hamilton

ContributorsSheri Joseph

Celina MinceyDavid MooreLittle Shiva

Chris WootenBelinda Smith-Sullivan

COGNITION

PhotographyJim McGuireRyan Sumner

Todd Trimakas

DistributionSean Chesney

Office1111 Central Ave., #310

Charlotte, NC 28204Contact us at

[email protected] Magazine is a trademark of Uptown Publishing inc., copy-right 2008. All rights reserved. Uptown is printed monthly and subscriptions are $25 annually and can be purchased online at

uptownclt.com.

~Todd [email protected]

21uptownwww.uptownclt.com 704.332.4008. centrocityworks.com

This exciting new mixed-use development in the First

Ward is bounded by Sixth, McDowell and Seventh

streets. The residences are dramatic and open loft-style condos in three distinctive

buildings – Quad, Ledge and (coming soon) the 18-unit

Row. All within walking (not hiking) distance of the arena,

trolley and night clubs.Starting in the low

$200,000s

In the center of everything, just two blocks from Trade & Tryon square. These luxury

high-rise condos feature fl oor-to-ceiling windows and upscale amenities, including a seventh-fl oor pool terrace,

an exercise center – and Pierre Bader’s PRESS wine

bar and restaurant (note to busy self: in-the-building delivery is available, too).

Starting in the high $200,000s - $600,000+

Tucked into the historic neighborhood of Dilworth, TreHouse condos combine

the peaceful ambiance of an established residential area with open living spaces and cutting-edge features – all located just a Blackberry’s

throw from uptown’s energy and entertainment. It’s what

we cleverly like to call the best of both lifestyles.

Starting in the mid $100,000s

NO ONE BRINGS YOU THE CITY LIKE CENTRO.


words: sheri joseph

Dudes, bored with beer? Friends yawn when coming to your BBQ? Think wine is for wankers? Maybe it’s time you shake things up a bit with a couple of new cocktails. Your macho friends might balk, but they’ll stop making fun of you when they see the ladies swoon. No need to thank me later…

We checked in with two of CLT’s hottest bar queens to find out what’s in the mix. Casey Gogolin, catering manager of Aquavina, and Jen Williamson, official Red Bull Bulltender and award-winning bartender at Cans belly up...

The Pom Pom @ AquavinaSJ: Why should we mix the Pom Pom this summer?CG: It’s a really fresh drink, served very cold, and as long as you have the right ingredients, it will turn out well every time.SJ: What’s the recipe?CG: 2 parts PAMA pomegranate liqueur 1 part vodkaSplash of Triple SecIceLemon twistPour first 3 ingredients in a shaker with ice. Shake. Strain ice. Pour mixture in chilled glass. Rub Lemon peel twist around rim and drop in drink. Enjoy.

SJ: Is the PAMA important?CG: Yes! You can’t substitute this liqueur for something cheaper. This is made with real pomegranate juice--it even has the seeds at the bottom of the bottle. It gives the drink authentic flavor and [is] worth the extra money.

SJ: (Sipping delicious drink.) You’re right. It tastes like pomegranate, not pomegranate flavoring. Is it essential to have a shaker?CG: Yes, go ahead and get a shaker if you don’t have one. It’s good to have one in a well-stocked bar.

SJ: You said it was important to have the PAMA liqueur, but does it matter

what kind of vodka you use for mixed drinks?CG: Vodka, if mixed,

doesn’t need to be a premium brand, but keep

the good stuff on hand if you’re making a vodka drink like vodka

tonic or soda.

Want someone else to mix this drink for you? The wine room at Aquavina is open

evenings from 4-10 pm Monday-Saturday.

Vodka Fresco @ CansSJ: Why mix the Fresco this summer?

JW: It’s light, cold and different from anything else. It would be great made up in a batch. This can be made with gin, too.

SJ: What’s the recipe?JW: Equal parts simple syrup (sugar water) and lime juice (about 2 tablespoons each)2-3 slices of cucumber1-1 ½ shots of good vodka¼ cup sprite or club soda (depending on your taste)Lime wedgeIcePut first 4 ingredients in the bottom of the glass (so you can see how much the portion is). Put shaker bottom over glass and sort of toss back and forth to mix thoroughly. Squeeze lime wedge into drink.

Jen’s Summer Peach1 shot simple syrup

¼ cup diced peach1-1/2 shots rum (I like Tommy Bahama White Sand. It’s

high quality rum.)¼ cup Welch’s Tropical Passion 100% fruit juice¼ cup club sodaPut all ingredients in the bottom of a glass. Top with

ice. Cover glass with bottom of shaker and toss back and forth to mix. Enjoy!

SJ: What do you say to people who are having a party but are intimidated by mixing cocktails for each of their guests?JW: I tell them to try some cocktails like these. Mix them beforehand and serve them from a pitcher. Set up a basic bar with good vodka like Ketel One, Grey Goose or Level and mixers like tonic, soda or even a cranberry juice if you don’t want to mix drinks. But try these. People are always surprised at the way a festive drink can liven up a party, but it really can! I see it all the time. You can reach Sheri at: [email protected]

drin

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URBAN LIVING NEWSLETTERBROUGHT TO YOU BY:

urban realty

The growth of residential properties in center city is a relatively new phenomenon compared to the last few decades, but it wasn’t such an odd thing if you drop back to the 1920’s. The roaring 20’s brought growth and

change all over the US and Charlotte was not left out. People had been living downtown before that era, but mostly in single family homes or above business buildings.

With the growth of the city and a wave of new residents and

new business, a need arose which made multi-family living more typical in Charlotte. A building boom began in the 20’s that would rival the forest of cranes we have today. The numbers for the original building boom are pretty amazing: in 1920 there were 35 apartment buildings listed in Charlotte, in 1925 there were 59, and by 1929 there were 122. Keep in mind that the Charlotte city limits were barely a mile or so from The Square in any direction. The peak year of building was between 1927 and 1929. Thirty five of the new buildings were built during that two year period. Around half of the total number of apartment buildings were located in the core down-town area, although they were also found in all sectors, including Dilworth, Elizabeth and Myers Park. Most of these apartments were 4 unit “quad” buildings, though other larger projects were erected as well. Many of the quads can still be found throughout the city, but few of the other larger buildings remain.

One of the more amazing buildings that did survive can be found on Church Street in Fourth Ward. The Frederick is an won-derful example of higher end building of the era. It is located at 515 N. Church Street, and at 3 stories with 36 units was considered a

ContaCt SCott LindSLey for any reaL eState [email protected] // 704.906.1645

mid sized project. It was built by a local distributor of fine building materials and the craftsmanship and finishes of the building give away the original owners occupation. Touches like terra cotta tiles, tiled foyers, and fixtures were all of the finest available. The builder, W. Fred Casey, even lived in the building himself in unit 101 – larger than most with a fantastic ornate fireplace on the main level that is still in great shape today. The Frederick was converted to condos and renovated just a few years ago, and as units become available as renters move out, the owner has been releasing them for sale.

A couple have been sold already, and we are excited to announce another 5 have been released. Prices start at $185,000 and move to just under $300,000 with most in the mid-$200’s. Units are 1 and 2 bedroom and 1 or 2 story.

The building was meticulously renovated over the past few years – original ornate features have been carefully preserved with modern amenities added. All units have hex-tile bathrooms, hard-wood floors, huge windows, modern kitchens and high ceilings. A roof-top deck with fantastic skyline views was added during the renovations and the parking lot and all external doors are security enabled with electric code access and phone access to buzz in visi-tors. Historic pictures of Charlotte-past adorn the hallway walls and inside the building you’ll feel like you are in old Charlotte yet you have the ability to step out door into the bustle of a modern city. With The Square only 4 blocks away, you can’t beat the location. With only a handful of our original, beautiful, old buildings that have survived, the chance own a part of one of them is limited.

Give us a call today if you’d like to take a look at this beautiful historic building – we’d love to give you a tour!


Scott [email protected] // 704.906.1645

the fredericK: the originaL 1920’S Luxury apartmentS in uptownown a PieCe of CharLotte’S hiStory! with few examples of the original uptown boom left in Charlotte,

those that survive offer a fantastic opportunity to own a piece of history with all the modern updates you’d expect.

Since the buiLding iS a deSignated hiStoric LandmarK, property taxeS are cut in haLf

prices starting at $185,000!


GREAT LOCATION IN ELIZABETH!

Call J Mark Ferguson today at 704-334-0034.

Starbucks

Watertower

Elizabeth Lofts

Builder: Architect:

words: sheri josephpictures: fenix fotography

3 is a nice number when you’re talking about field goals, hat tricks, or Dale Earnhardt and gold, silver and bronze medals. As a celebration of Uptown’s 3rd anniversary, The Life is dedicating itself to the number 3.

3 Books You Should Read This SummerDanielle Steel not cutting it at the pool? There are other books besides the ones available in the checkout line at the Circle K. And don’t tell me

you’re gonna reread The Fountainhead again just to sound smart (we all know you didn’t read it the first time). If you haven’t entered a bookstore since you sold your college textbooks back, the friendly and well-read peeps at Park Road Books can help. Sally Brewster, a Charlotte literati and knowledge hound guides the way.

SJ: I’m tired of the same old stuff and the Oprah books are too damn depressing. Can you help a gal out?SB: We were all talking earlier about what 3 books people should read this summer and we all said we wish it were Uptown’s tenth anniversary, because there are so many books I could list, but I’ve narrowed it down to three different ones I think the hip and urban city dweller would enjoy.

SJ: OK, shoot. SB: Well, number one is David Sedaris’s new book, Engulfed in Flames. It’s hilarious. Easy to pick up and put down. If you haven’t read any of his stuff, he is the king of the pointedly absurd story. He is great for everyone but the faint of heart. You can read his books over and over again. His stories are like the ones told to you by your family every year, but a lot funnier.

SJ: Number 2?SB: The Condition by Jennifer Haigh. This is her third novel, just out. Its set in 1976 at a beach house and the family in the story finds out that the youngest daughter has Turner Syndrome, which is where the physical

body never matures. It’s character-driven and a book you can really lose yourself in. You become attached to the characters. This is not fluff, but a serious book you will want to escape to.

SJ: And number 3?SB: Soon I Will be Invincible by Austin Grossman. The author is a video game designer and he brings an interesting perspective to writing. It is his first novel. This is about evil genius Dr. Impossible who breaks out of prison and takes on the world’s superheroes like (Femme) Fatale…anyone with a great sense of humor and imagination will love it. I recommend it to older kids and then their parents pick it up and read it, too.

SJ: So if I’m on a plane and I want to pretend the person I’m sitting next to doesn’t exist, what would you recommend?SB: Definitely The Condition. You’ll be taken away by the novel’s characters.

SJ: What book will make me sound cool and “in the know” at a cocktail party?SB: Soon I Will be Invincible for sure.

SJ: And if you want to meet the poolside hottie, but are too shy?SB: Well, of course, Engulfed in Flames. You’ll laugh out

loud and the person next to you will want to know what it’s about.

SJ: Why should I find my summer reading selections at an indie bookstore?

SB: At our store, we have thrived because we offer great customer

service. We know our product because we’re voracious readers.

We also can get products faster than even Amazon. We’ve been around a long time and even watched customers who were coming in here as little kids grow up and bring in their children. Places like Park Road Books make Charlotte unique. You stay poor, but you always have something good to read!You can reach Sheri at: [email protected]

read

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GREAT LOCATION IN ELIZABETH!

15 Exclusive Townhomes. Discover livingin one of Charlotte’s most established neighborhoods.Enjoy walking or riding through a canopy of oak trees to local retail shops, coffee houses andrestaurants. Experience peaceful urban living in aninterstingly nostalgic and convenient neighborhoodof older Charlotte.

Call J Mark Ferguson today at 704-334-0034.

Priced from $259,000 to $419,000

Craftsman Style Homes in theHeart of Elizabeth.

Starbucks

Watertower

Elizabeth Lofts

Builder:Fidelity Construction, LLC

Architect:Michael O‘Brien

B5 B6 B7 B8

B4 B

3 B2 B

1

A7 A

6 A5 A

4 A3 A

2 A1

Site Plan

Ridgew

ay Avenue


Nancie Woods

Visit me at 218 North College Streetwww.ISellUptown.com

704.608.0964

OVER $60 Million Sold InCenter City

MY LISTINGS SELL!

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nancie july 08.qxp 6/25/2008 6:58 PM Page 3

words: sheri joseph

Tim Groody is no slouch when it comes to heating up the food scene. Whether he’s in the kitchen at Uptown faves Town or Sonoma, he’s on fire. If you’re big on the pig but haven’t ventured beyond a ham sandwich, Tim’s got a fresh take on this old favorite.

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

SJ: First off, where is the best tasting pork sold?TG: 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 and you can get the cuts you want delivered right to your home.

SJ: When I think of the most common cuts of pork people are cooking up, I think of the tenderloin, the pork chop and ribs. Will you go through each one and tell us how we might prepare those for the best results?TG: Pork Chops: Do them on the grill. Marinate it first with herbs and garlic a day ahead-no acids or vinegars (that 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 8-10 minutes each side. The pork should be eaten medium--not overdone.

Tenderloin: Pan-roast your tenderloin. Pork tenderloin has three sides to it. You’ll start off with a hot pan, cooking all sides about 4-5 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.

Ribs: Place them on a baking sheet and put a dry spice rub with salt and pepper on them. Bake in the oven on a lower heat 275-300F for several hours. When they’re tender, put sauce on them and grill for about 2-3 minutes each side. Mop the sauce on them until it’s thick and crusty on the outside of the rib.

SJ: What sides pair well with pork? TG: 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.

SJ: What would you suggest we drink with pork?TG: 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]

food

the life

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Nancie Woods

Visit me at 218 North College Streetwww.ISellUptown.com

704.608.0964

OVER $60 Million Sold InCenter City

MY LISTINGS SELL!

SOLD

IN L

ESS

THAN 7

DAYS!

2504

Cra

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nancie july 08.qxp 6/25/2008 6:58 PM Page 3



I’m having an affair. It’s been going on for a long time. For years I’ve been cheating on Charlotte. Every time I see the Uptown skyline in the distance, I fantasize about ranches. When walking through Freedom Park, I visualize glaciers. And every time I see one of Charlotte’s 8.2 million BMW 7 series, I crave the feel of a muddy truck beneath my feet. It’s time to confess. I may live in Charlotte, but I am in love with Montana. It began, innocently enough, several years ago when I began my first novel about a

Montana woman who revolutionizes the ranching industry. The book was to be full of cowboys and intrigue, betrayal and love, heroism and sprawling epic tales. I figured I’d write the great American novel, retire to Montana, and live happily ever after. Hey, Nicholas Sparks is worth millions thanks to his runaway hit “The Horse Whisperer,” which he supposedly researched at a dude ranch not terribly far from Billings. Once when working for Bill Smith Ford in Southern Pines, North Carolina, I nearly decided to sell my belongings, buy a truck,

and move to Montana cold turkey. Yes, the first time we met, Montana and me, I was already gone… lost deep within the heart of the Treasure State.I loved Bozeman, Billings, and Terry, Miles City and all the places in between on previous stops in Montana. Each I proclaimed my favorite. Then I found a big little place called Whitefish. At every place in Montana I always say, “Now THIS is my favorite place in Montana; no, THIS is my favorite!” But as Lisa Jones, my guide and expert on all things Montana,

pointed out, such statements are true only until you get to the next destination. The beauty of Montana is system overload; your breath catches and you know what people mean when they say their “cup runneth over.” Everywhere you look, the eye is overwhelmed with animation as only nature can create. Winter covers the mountains in snow, while summer leaves them shrouded in green with only the snowy caps to glisten. Fall bursts through with shocking color. u

~ A love affair

words & pictures: kelly gray


SSure enough, the scenery, general vibe, and people of Whitefish SSure enough, the scenery, general vibe, and people of Whitefish Searned my repetitive title as “all-time favorite place” in Montana. By Searned my repetitive title as “all-time favorite place” in Montana. By Sthe time I left after too short a visit, I was convinced of one of two Sthe time I left after too short a visit, I was convinced of one of two Sthings: either the townsfolk were aliens bent on assimilating me Sthings: either the townsfolk were aliens bent on assimilating me Sinto a Whitefish Borg Collective, or the quintessential all-American Sinto a Whitefish Borg Collective, or the quintessential all-American Swestern town still exists. You know the one I mean. It’s the town you Swestern town still exists. You know the one I mean. It’s the town you Sread about in distant stories, stories remembered with longing of an Sread about in distant stories, stories remembered with longing of an Seasier time that come to life again in places like Whitefish. Seasier time that come to life again in places like Whitefish. Su Take your boots off… sweet dreams await at STake your boots off… sweet dreams await at SSThe Duck InnSWhen you travel as often as I do, you become all too accus-SWhen you travel as often as I do, you become all too accus-Stomed to sleeping on the floor in airports. But on this trip, I was so Stomed to sleeping on the floor in airports. But on this trip, I was so Sexcited about going back to Montana that I caught nary a wink on Sexcited about going back to Montana that I caught nary a wink on Sthe outbound flights. I arrived under cover of darkness to Kalispell Sthe outbound flights. I arrived under cover of darkness to Kalispell Sand made the short trek to the Duck Inn in downtown Whitefish, Sand made the short trek to the Duck Inn in downtown Whitefish, Sanxious to go to sleep. I love rustic lodging, so easily found in places Sanxious to go to sleep. I love rustic lodging, so easily found in places Slike Montana, and the Duck didn’t disappoint… it’s cozy, and the colorful owner met me at the door even as the clock called for the midnight hour to come. There are just 15 guest rooms which can easily hold their own alongside many a luxury bed and breakfast. The honeymoon suites are for the seriously romantic; that mirror di-rectly opposite the hot tub is no accident. High thread-count sheets. Massive wooden bed. A gazillion pillows and an elegant coverlet. A

bottle of wine (and a good bottle to boot) in your room, courtesy of the owners. Massive flat-screen TV positioned above your very own fireplace. The whirlpool tub is more like a wading pool, and the Duck Inn sells Remedies Day Spa products in the lobby (which we’ll talk more about later). When you wake up the next day with a wrinkled face and hair matted to the side of your head because you’ve slept so well, someone will have made batter for waffles in the lobby. Once you’ve pried yourself out of bed, finished your waffles and coffee and gotten a ‘good morning’ from owners Richard and Sandy Zielke, it’s time to hit the road. Daylight is precious here, and there is much to see.

u Go, see, doThe midsummer months are hot in Whitefish, but the loveliest

of cool breezes is often blowing. A removable sweater or hoodie is imperative, depending on your day. The town is an alluring blend of mountain culture and physical activity. Shopping, cuisine, cycling, bars, and art galleries populate the main and surrounding streets, creating a bustling locale where everyone really does know each other’s names. I began my first

previous page clockwise: avalanche lake // the author on horseback // the train station in whitefish // a fel-low train in the glacier national parkbelow: entrance to glacier national park


415 N. Church Street #316Uptown Charlotte condo with 2 master bedrooms. 2 living rooms and full sized kitchen.$799,500

1421 Pecan AvenueRemodeled 4 bedroom home surrounded by vast old trees. Full basement, refin-ished hardwoods.$725,000

3251 Wamath Drive2 story newly built brick home. Over 5,300 sq. ft. Granite and marble counter-tops throughout.$1,325,000

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1920 Dilworth Road EastCharming 4 bedroom Dilworth home. Fabulous floor plan and renovated kitchen.$1,095,000

1132 Yale Place Completely renovated Myers Park home with finished basement. Gourmet kitchen, screened porch, and hardwood floors.$659,000

1227 Andover RoadNewly constructed home. Each bedroom features own bath. Master bedroom lo-cated on main.$1,550,000



day at Great North-ern Cycles, where we obtained leisure bikes for a ride around town.

Whitefish is bike friendly and has blazed a path several miles in length that provides an up-close and personal look at the area. Art lovers abound here, and the galleries are home to works by serious artists of wide ranging disciplines and price points. In the mood for a giant statue of a bear and her cubs? Two Medicine Gallery has one on the market for around $135,000 (a staff member said they were sure that was negotiable).

If gliding along the water in a sea kayak is more your speed, Whitefish Sea Kayaking will outfit you to paddle around scenic Whitefish Lake. Practically everyone here is either on the way to do something outside or returning from it. From fly-fishing to kayak-ing, horseback riding to hiking, it’s all about the outdoors here (and it shows).

Montana Coffee Traders has great coffee, but I was most impressed with their cuisine. Foodies know coffee shops aren’t traditionally known for good food (anyone ever had the trademark cardboard and sugar Starbucks meal? Eek!) But Montana Coffee Traders has a gourmet kitchen that serves up fresh sandwiches like goat cheese, roasted red pepper, and spinach on fresh bread with a side of wild grain rice salad. It was D-I-V-I-N-E. Whether you’re

going out on the lake, hiking, or horseback riding, a full belly is a good thing to have in Montana. Many of the activities are physical and require stamina. The better shape you’re in, the better time you’ll have.

u All aboard the train to Glacier National ParkThere will never be enough time to see everything in Glacier

National Park. It’s just too vast. The best thing to do is decide how much time you can spend in Montana and divide that number by three. Spend at least one third of your trip in the park. There are many ways to get there, and many ways to see the park. My favorite is by train, then by car and foot. Train travel has always been a superb way to travel and it’s still utterly fabulous. In fact, if you’re in Montana there’s practically no better way to experience the scenery than by train. Thanks to Amtrak, getting to and from Glacier National Park from Whitefish is easy and inexpensive. You can leave early in the morning, rent a car for the day and return that evening, or take the train and catch a ride back with a friend after a day of hiking. There are many ways to get to Glacier, but train is the most fun. Someone else does the driving, and the observation car provides panoramic views you just can’t capture by car. Well, unless you’re in a convertible. Lisa took me in her father’s “windy car” on the Going to the Sun Road to Glacier, and the views were as amazing. By train or convertible, along the way you’ll see why this national park is

above: the author with her new four-legged friends



one of the most photographed, most talked about, and most written about in the country, and, indeed, the world. We hiked to a place called Avalanche Lake. It’s quite a revelation. You’re hiking through the most beautiful wooded areas on earth, wondering if at some point you’ll hike right into another continent, and happen upon a majestic lake, lush new patch of forest, and one of hundreds of wa-terfalls. After leaving Avalanche Lake, we drove out to Two Medicine where we enjoyed yet another heart-stopping view of a spectacular lake against the backdrop of imperious mountains. It was at Two Medicine that I realized there would never truly be a favorite place in Montana, as they are all equally exceptional, and all my favorite places. If ever there was a sight to see before you die, it’s Glacier National Park.

u Giddy upI have been to ranches, and have always ridden horses. But

riding in an English saddle around a ring and riding up mountain trails with Montana scenery in the background is quite different. Horseback riding at Bar W Guest Ranch is, well, something special. Any place that has a pet goat who acts like the family dog gets my vote from the get go. At the Bar W, Carlos the goat is the welcome wagon. After giving Carlos a pat on the head, it’s time to ride one of many horses at the ranch. If you’re lucky and weather cooperates,

you’ll get to ride up to the lookout and see some incredible views. The ride is relaxing and easy and a lot of fun. Bar W has a lot more than just trail rides and is a full-service guest ranch. Ladies come from far and wide for their “Cowgirl Up” events each summer. Don’t leave without a fabulous Bar W t-shirt and a tour of the ranch from one of the cowboys.u Eat, Drink and Be Merry

After a long day riding horses, biking, hiking, sea kayaking—I could go on and on—it’s time for dinner. Attending a wine tasting dinner at The Boat Club is like what you’d find in any major city, but without the pretense. I enjoyed such delights as pepper crusted tuna, braised ribs with huckleberry, and seared bison tenderloin. Paired with appropriate wines from the incomparable Ridge Vine-yards (the Zinfandel Paso Robles cannot be beat), the evening was a vintner dinner to remember. The Boat Club is located in the Lodge at Whitefish Lake, another beautiful property which boasts incredible views of Whitefish Lake.

You’ve got a few more stops before you leave Whitefish, Montana. No trip to Montana would be complete without a visit to Remedies Day Spa. No ordinary spa, Remedies Day Spa is all about, well, food. Masks, exfoliators and moisturizers, lotions and creams and bath products are all made from some sort of food. When I lived in Manhattan I spent thousands on my skin at Mario Badescu Spa.



In Montana I spent less than a hundred dollars to achieve the same effect. The Remedies products smell so good, you really could just eat them. Made from scratch from local ingredients by local people, the best thing about the Remedies products is you’ll learn how to use them yourself at home.

What could be better after a spa treatment than a meal at the local haute gourmet restaurant? Not much, unless you stop in at The Loft Wine Bar beforehand. I attended a reception for the National Parks Conservation Association at The Loft Wine Bar before enjoy-ing dinner one evening.

This was one of highlights of the trip, for it was here we learned of the plight of Glacier National Park and what we can do as a nation to protect it. What we as travelers must constantly convey to lawmakers is that preservation of the beautiful lands of this country IS economic growth. Without the land, the people won’t come to see it. The Crown of the Continent is part of the geo-tourism map guide. Geo-tourism is tourism that sustains or enhances the geographi-cal character of a place. Even as I write this, mining companies are hard at work trying to put a mine near Glacier National Park, which would ruin the river system and make wretched its future and the future of Montana’s entire eco-system. Never before has it been so urgent that travelers support initiatives which preserve and con-serve our national parks.

Our final stops in Whitefish were culinary -- Tupelo Grille and Rising Sun Bistro. At Tupelo Grille I dined on decadent dishes of fresh fish and super rich crab and crawfish dip – ooh la la, how I miss New Orleans style cooking. At Rising Sun, the appetizers are the star of the show, and the “bistro blue cheese dressing” was one of the best blue cheese dressings I’ve ever tasted. Following dinner in Whitefish, don’t miss the dancing at the Great Northern.

All too soon, it was time to leave. Only a few short hours would see me on a plane back to the Queen City, and my Montana would again be far, far away. But a love this deep lasts forever… and when I start missing Montana, I’ll just put on a great Robin Rogers blues song and know it won’t be long before I am back there. You can reach Kelly at: [email protected] more info go to: www.uptownclt.com

duckinn.com visitmt.com (Whitefish Sea Kayaking)thedailyhabit.wordpress.com (Great Northern Cycles)barwguestranch.comlodgeatwhitefishlake.com tupelogrille.comtwomedicinegallery.comwhitefishwine.com (The Loft)nps.gov (Glacier National Park)npca.org (National Parks Conservation Association)ridgewine.com (Paso Robles Zinfandel)remediesdayspa.comcoffeetraders.com

u RESOuRCES

U


Life is Sweet



What do the Eiffel Tower, a musician, and a lobster tank have in common (no, this is not like one of those three-men-walk-into-a-bar jokes, so don’t try to come up with a clever punch line)? They are all sugar sculptures, created by a local chef to highlight the unique-ness of a hot new trend in restaurants. Imagine a bar or bistro dedicated to serving exquisitely prepared desserts that far exceed your expectations and imagination. A sort of candy store for adults, a place that takes you back to your childhood. This hottest new

craze in restaurant concepts is the dessert bar. The idea is all about showcasing desserts and making the

experience an event, and it’s catching on. Finale Dessert Company in Boston was the pioneer, opening the door for others such as ChikaLicious in New York, Sin Desserts in Chicago and Chocolate Pink Pastry Café in Atlanta. Charlotte’s very own Sugar Buzz was on the leading edge of the trend when it opened back in 2002 with award-winning Executive Pastry Chef Geoff Blount.

is Sweet

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Imagine a bar or bistro dedicated to serving exquisitely prepared desserts that far exceed Wdedicated to serving exquisitely prepared desserts that far exceed your expectations and imagination. A sort of candy store for adults, Wyour expectations and imagination. A sort of candy store for adults, a place that takes you back to your childhood. This hottest new Wa place that takes you back to your childhood. This hottest new WWWhat do the Eiffel Tower, a musician, and a lobster tank have in WWhat do the Eiffel Tower, a musician, and a lobster tank have in common (no, this is not like one of those three-men-walk-into-a-bar Wcommon (no, this is not like one of those three-men-walk-into-a-bar jokes, so don’t try to come up with a clever punch line)? They are Wjokes, so don’t try to come up with a clever punch line)? 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words: belinda smith-sullivan


Chef Blount, now Instructor of Hospital-Chef Blount, now Instructor of Hospital-Chefity Education at Central Piedmont Community College’s Harris

Chefity Education at Central Piedmont Community College’s Harris

ChefCampus, said, “Dessert bars are the new way to socialize. We like going out for a cocktail and a dessert. It’s new and we’ve done everything else.” Enter Salara. Located in Ballantyne Village in South Charlotte, Salara (Italian for “lounge”) is the brainchild of former banker Dan Stiefel. Entering Salara, I was immediately struck by the European influence on the restaurant’s décor and ambience. Salara’s look is the epitome of the minimalists’ dream of simple elegance. Huge, plush lounging chairs anchor the corner window and high, cushiony stools belly up to the bar. The main

dining tables and chairs are of the new counter height - taller than a standard table but lower than a bar counter. These were chosen with the intention of increasing seating accessibility and adding to customers’ comfort. Women make up the majority of Salara’s customer base, so Stiefel has even thought out the small details, like providing small hooks under the bar counter to hold handbags.

Arranged throughout the room are colorful sugar sculptures created by the Executive Pastry Chef of Salara, Bill Foltz, U.S. National Pastry Chef of the Year for 2006. Chef Foltz joined Salara in November 2007. He gets the inspiration for his creations “on a whim.” Once he knows where he wants to go, he creates as he goes along. He doesn’t start with serious expectations, but has trained himself to “just go with the flow.”

So what brought Chef Foltz, who was previously the Execu-

tive Pastry Chef at the four-star Sagamore Resort in Bolton Land-ing, New York, to South Charlotte and Salara? “I lived in Pinehurst, North Carolina for seven years and realized quickly that we really loved the south. I spent a year and a half trying to get back down here. Then one day Charlotte popped up and my family was very excited.”

Using the Cheesecake Factory as the business model for Salara’s neighborhood bistro-like concept, Stiefel and Foltz have incorporated small savory bites to round out their sweet menu, including plated and frozen desserts, crêpes, and many assorted pastries. The lunch menu at Salara is light and caters to the busi-ness crowd with limited time. Between the indoor and outdoor patio seating, the restaurant can easily accommodate over 100 guests. Live acoustic entertainment is offered some evenings.

desserts picturedpage 36 (clockwise) // almond fruit tart // chocolate marquis // red velvet torte // white chocolate orange semi-fredo citrus salad, micro cilantro //cheesecake sundae bar // tiramisu //

page 37 // cheesecake sundae bar //

page 40 // upclose and personal with the white chocolate orange semi-fredo citrus salad, micro cilantro // cheesecake sundae bar //


Stiefel, hoping to rapidly expand his concept, is looking at ad-ditional locations in Charlotte, including Uptown, and other spots throughout the Carolinas. He has plans to build a 6000-square-foot production facility for catering, weddings, and events.

There was a time when the local bakery played a major role in American lives and supplied most of our pastries and baked goods. Suddenly we began to see the closing of bakeries all over the U.S. “With the advent of one-stop shopping, supermarkets caused the demise of the neighborhood bakeries,” said Chef Sadruddin Abdullah, Pastry Professor at the Charlotte campus of Johnson & Wales University. According to Chef Abdullah, “While the mega-supermarkets can produce volume, they are no competi-tion for the level of quality and taste that can be realized from the products of the true pastry and baking artisans. The world is much smaller now and the globally savvy, more diverse consumer is well traveled and knowledgeable. They are familiar with European cafés and French patisseries. It is something that we once had and lost. So the American consumer is now realizing that while we gained the convenience of the one-stop shopping concept, we sacrificed the quality of superior desserts, pastries and breads. The dessert bar concept is not a trend at all, but a longing that the American consumer has been waiting to be fulfilled.”

As a result of all the bakery closings, the baking artisan, along with the art and techniques of baking, were almost lost.

The art of baking was historically passed down from generation to generation. When bakeries started closing, the bakers, along with their craft, began to disappear. As we enter this new phase of upscale dessert bars there have to be enough well trained profes-sionals to meet the demand. This is where culinary schools like Johnson & Wales, Central Piedmont Community College and the Art Institute come in. They can fill the gap with their ability to train and produce high caliber baking and pastry professionals with the necessary skills and techniques to branch out and open up more venues like Salara. “We know the market and the demand is there; it is about being able to deliver,” said Chef Abdullah.

When asked about his vision for Salara, Chef Foltz says “I want people to come here and wonder what’s going to happen next. I want them to understand that pastry is a culinary art. If we can get that message across, if they eat our food and are impressed by its artfulness and flavors, I think we have achieved our goal. We are serious about what we do and we enjoy doing it, but we want you to enjoy it, too!”You can reach Belinda at: [email protected] more info go to: www.uptownclt.com

Salara Dessert Lounge & Bistro located at 14825 John J. Delaney Drive, Suite 160. Hours are Sunday-Thursday: 11am-10 pmFriday & Saturday: 11am until midnight.704.369.5282

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His name evokes images of a rock star, a Vegas book-maker, an Elvis impersonator, or maybe even a game show host: Ladies and gentlemen, welcome your be-loved host…Jimmy King! The real Jimmy King of Char-lotte, NC, leads two lives and manages to encompass all of these personalities, but with none of the flamboyance. Jimmy is all business with quick, straight answers to any question or problem. By day, he is a bookmaker and a host, managing restaurant operations and welcom-ing patrons to The Penguin. By night he is a rocker, a member of three bands, and come many weekends he is on stage—not exactly impersonating, but hoping to pay tribute to—past rock greats. Uptown magazine sat down with Jimmy King to see what life is like for this Charlotte icon.

words: celina minceypictures: fenix fotography

jimmy king


King is a co-owner of one of Charlotte’s favorite restaurants--arguably one of the most recognizable Charlotte brands—The Penguin. As a face of the restaurant, lots of people around town recognize King, and he seems to take his popular status in stride.

“People holler out to me, say hello. I am real good at remembering faces, but it is difficult to

keep up with names. I live in this [The Penguin’s] neighborhood, love living here, so I generally just try to acknowledge everyone and be friendly.” King tries to avoid wearing his Penguin shirt everywhere he goes, a strategy made more difficult by his hectic schedule.

His day starts around 10:00 a.m., when he arrives at the restaurant to prepare for the lunch crowd. King’s responsibilities vary from day to day, which is something he likes about his job; he can count on always walking into something new. In general he pays bills, manages staff, and just as often can be found waiting and bussing tables when the need arises. On a good day he’s out by five, some days he’s there until seven, and a couple of nights a week he’s off to band practice with one of his groups. He plays bass for Jeff Clayton and the Mongrels and Drat. He plays guitar in “his” band (King was a member of the original surf rock band Big

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Swinging Hammers before they reorganized as Aqualads, which consists of Jeremy DeHart on bass, Colin Larocque on drums, and Greg Walsh on guitar). Between the three groups, King usually plays a few shows a month, mostly in town and sometimes in the greater Charlotte region.

A full-time day job and three side gigs. Why do you do it, Jimmy King?

“I’ve played guitar since I was a kid, picked one up about twelve, I guess. I don’t know how to do anything else.” King has no idea what got him started playing music, but he figures it must have just been his love of listening—to punk, mostly—

growing up. But he’s clear that it’s something that will continue to be a part of his life. I asked him what he has to say to naysayers who insist you have to grow up or give up your rock star dreams.

He doesn’t hesitate. “It’ll never happen. I do it for me, for fun. If it were to get to a point that I wasn’t enjoying it, that’d be one thing, but as long as I am, I’ll never quit.”

Besides, music is what led him to his venerable day job in the first place. He knew a bunch of guys through his music connections. They were all working what King describes as “regular jobs to get by,” but they wanted another place to hang out in the neighborhood.

“At the time, there was really only Thomas Street as far as having a beer, relaxing, getting a burger.” His partner Brian Rowe started speaking seriously about opening a bar, and as they talked about it, their vision of a chill, timeless place began to take form. With synchronistic timing, The Penguin became available. The original Penguin was a soda shop opened in 1954 by World War II veteran Jim Ballentine and his wife Jean. Through hard work, strict ethics and a love for the neighborhood, The Penguin expanded the dining room and added beer and curb service. The place boomed,



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a hip icon in the “Happy Days” of Charlotte’s 50s and 60s. The neighborhood went through its changes: a decline, a revitalization, and through it all Ballentine continued doing business his way. Eventually, the roof leaked and the jukebox broke, but the food was still good and The Penguin kept right on going. After running the joint for 47 years, the Ballentines decided it was time to retire, and closed the restaurant doors in 1999, just about the time a group of younger guys came along with dreams of opening their own joint.

The new owners (King and Rowe along with Greg Auten) wanted to keep some of the 50s vibe that evoked nostalgia, but also paid tribute to all that Jim Ballentine had stood for over the years. They also wanted to infuse some of the punk rock culture that had so influenced them growing up. It was important to all three of the owners that music history be a part of their establishment.

The rehab of the original Penguin ensued: preserving the original pine paneling, resurfacing the bar, returning the floor to a red and black checkerboard while keeping the essential layout, big portions and low prices. They added their own touches in the form of a complete bar, new menu items and a jukebox that plays every kind of music. One thing that did not change was the atmosphere Jim Ballentine had worked so hard to establish. Anyone who has ever been to The Penguin cannot dispute that if the restaurant does one thing, it attracts a diversity of customers. On any given afternoon there’ll be a mix of bankers having a late lunch, moms with strollers, teens, and thirty-somethings with spiked hair, body piercings, and lots of tattoos, and old-timers, all packed together in the cozily situated tables and booths and barstools. What’s the secret?

King says it’s a combination of welcoming service, good food and a timeless establishment.

“It’s got that ‘50s vibe, but it’s not Happy Days, it’s just laid back and invites everyone. Plus, we serve feel-good food at good prices. The satisfaction, for me, is making people happy. I love walking through the restaurant and seeing kids playing and grandpas remembering, just being around good people.”

Born in Miami, King grew up in Charlotte for the most part. He’s moved around a bit and had a four-year military stint, but has spent the majority of his time right here. Given that he interacts with a cross-section of Charlotte’s populace, I wanted to get his opinion on some Queen City issues. As is characteristic of King, his answers were brief and noncommittal and could all be summed up by “as long as the job is getting done.” Here are his opinions:

Public Transit: It’d be great to bring it down through this neighborhood [Plaza Midwood/Commonwealth].

Condo Development: There’s a big development [Morningside Village] going up across the street from me. Hopefully they won’t overdo it, but they probably will; people will do what they want. The high-rises Uptown are fine, don’t bother me.

Greenway: I keep seeing plans for the Greenway, and suddenly a new condo project goes up!

Baseball Stadium: Yeah, it’ll bring more stuff Uptown.Parking: We need more, but what are you going to do, there’s

only so much room.Big Name Concerts: They’re good.Art Krawls [Plaza Central Art Krawl]: They’re…interesting. It

does bring business into the neighborhood, and as long as everyone is enjoying them, I like ‘em.

Why should people live in Charlotte, or should they? Charlotte is the same as everywhere, it’s what you make it. It’s the scene that you develop, the scene you make because you’re the only one who can make you happy. You can’t wait around for someone else to create something for you because no one can make you happy—lord knows I’ve tried to do that for people, but it just can’t work.

So there you have it folks, THE Jimmy King. He thanks all of you for supporting The Penguin and assures that the restaurant will continue to serve its patrons in Penguin style. You can reach Celina at: [email protected]

For more info go to: www.uptownclt.comFor more on The Penguin, visit www.penguindrivein.com

U



UptownTeachTrain08x1a.qxd 6/17/08 5:12 AM Page 1


56 uptown www.uptownclt.comALL INTHE IMPOSSIBLY DIFFICULT ROAD TO STARTING YOUR OWN BUSINESS


It’s been said that money is the root of all evil, but none of us would get very far in life without at least some of it. After all, nothing in life is free. And it seems like the way different people earn a living is about as varied as all the currencies of the world. For some, money seems to come as easily as a Sunday morning, while others toil long hours at impossibly hard jobs just to scrape by.

As a teenager I learned what a dollar was worth by making pizzas and scrubbing spaghetti sauce from pitted aluminum pots at the family business. I was well aware of the fact that, unlike most of my friends at school, my dad didn’t commute to a corner office on the 29th floor somewhere Uptown but in-stead, every morning, he flipped on the lights at the restaurant and turned on the ovens, the stoves, and the grill. Floors were swept and mopped. Boxes of food were carted in through the back door from big white trucks while lettuce was chopped. Coffee was made.

words: m

att kokenes


Suffice it to say I know a lot about what it’s like to be a part of a small, independently owned—but admittedly, established—business. I have absolutely no experi-ence starting a business. I have never been my own boss.

So what is it like to make the transition from working for someone else to working for oneself, to abandon a ladder of bosses so tall that the top is up in the clouds, entirely out of view, and strike out on your own? What’s it like to leave the comfort of that

safe corporate gig with the cubicle, the id badge, and the company skybox at the Panthers game, and put it all on the line to do your own thing? Or, how does one avoid the traditional career path entirely and answer to “me and me only” from the get-go?

Banner Elk native Dave Collier can tell you. A designer in the Inves-tor Relations Department

previous page: collier in the throes of the dealclockwise from above: saturday skateboards // ink floyd, collier’s t-shirt company // dave’s fridge filled with pbr deliciousness



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at Wachovia for 3 years, Collier spent the majority of that time (8 months out of the year, he says) working on the company’s annual report. At times, he and his team leader worked directly with Ken Thompson on the project.

Now the 35-year-old husband and father makes a living selling skateboards and custom screen-printed t-shirt orders. As we sit and talk on an a supersized leather sofa in his 7200-square-foot, noticeably un-air conditioned warehouse space, I glance

around and see screen-printing equipment, an indoor skate park, and a fridge that’s apparently filled with Pabst Blue Ribbon beer. Collier wears an easy smile and projects a calmness that almost fools me into thinking that getting his business to this point must have been a walk in the park. Between sips of beer, he explains that Ink Floyd, the catchy name of his screen printing company, was initially formed to serve Saturday Skateboards, a separate business he started several years ago. “I was always a snowboard-er and a skateboarder since the mid 80s,” he said, “but since there’s no snow in Charlotte, the logical choice was to start a skateboard company.”

He learned the (in my opinion complicated and involved) process of screen-printing from a college buddy and found some used equipment for sale up in Banner Elk. Initially the equipment was operated in a 15’ by 15 ‘ shed in a friend’s back yard, with half of it housed in the shed and the rest in a spare bedroom in the house. For over a year he worked on mostly small, 1- and 2-color print jobs late at night, after coming home from a full day at the bank.

After months of $200—$500 jobs for churches and small businesses, a big break came with an order for 1000 1-color front, 5-color back T-shirts from a locally-based Internet heavyweight. Despite underbidding on this first large order, Ink Floyd worked the overtime needed to deliver on time and to a happy client.

“That was a key turning point for us,” said Collier, “and I was able to move to a 700-square-foot space over off Camden Road and leave Wachovia. At that time I realized that I needed to bring on help in order to grow the business. It’s tough when you get to that point and have to delegate to other people, and not be in total control of something you’ve run by yourself since day one.”

Right now, with Gary out selling large orders and Mark and Elijah running the screen-printing equipment, Collier has some time to thoughtfully answer my last few questions. “To someone thinking about starting their own business, I’d say, have a good plan, and stick to it. Imagine how hard it will be and multiply that times 10. And you really have to commit 100%. You’re all in or not at all. He paused to finish the Pabst, and his eyes brightened. “It’s like dropping in on that ramp back there. If you’re going to do it, do it

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“Imagine how hard it will be and multiply that times 10. And you really have to com-mit 100%. You’re all in or not at all.”


left: braised short ribsbelow: salmon with blood orange reduction



full on. Or things could get ugly.” “I guess most of all,” he continued, “Do something you’re

passionate about. You know, something you really love” “And one more thing”, he said, “don’t write off corporate

America just because you wanted out. Chances are you’ve built a skill set that will in many ways help you run your own business. And more than likely—hopefully, even—you’ll be doing business with corporate clients. It’s nice to know how they work and how to communicate with them. Don’t take that for granted.”

Co-owner of brand new Nolia Restaurant Pa-mela Marcotte has years of experience in the restaurant business, but only a little more than a month under her belt here in Charlotte. With partners, she opened and ran 3 successful restaurants in Brooklyn, NY. They ranged from upper-tier $30-and-up entrée type places to a hipster joint called Dumont Burger (not unlike the one over at Commonwealth and Plaza). Interestingly, she says, while all three were successful and continue to operate, Dumont Burger is still the most profitable.

The 38-year-old Durham native has the kind of natural beauty that requires no makeup, and she is disarmingly frank while thoughtfully explaining her concept. She tackled my (and probably many other locals’) first question methodically, and in

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stride. “What will we do to succeed in this location where sever-

al others haven’t?” she repeated. “Look, we know we have a stigma to overcome with this location. What I’ve realized about Charlotte, though, is that people are very loyal to their neighborhoods and tend to do business within them if possible. We’ve got a modern Southern menu (the braised short ribs and salmon with blood orange reduction are selling the best so far) that is perfect for both an afternoon drink on the patio in flip-flops or a special occasion. If

we can reach out to the residents of Elizabeth and Plaza Midwood and deliver an experience that is both simple and unique, it’ll work. Of course we’d love to have folks from all over Charlotte,” she added quickly.

Marcotte feels that going above and beyond to make the customer happy is what made her successful in New York. “Well, for example, whenever possible, we try to accommodate a special request; a customer wants a wine by the glass that we only sell by

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“But you’ve got to be really passionate about what you are doing to succeed in this business.”



clockwise from above: reaching quiet’s shop // the rawest of raw materials // the hand of an artist (eric)



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the bottle—we open the bot-tle up. That happy customer is worth her weight in gold.”

That philosophy, she said, is part of what will make her concept at Nolia successful.

She also stresses the fact that she is not a chef/owner like many people in the business, and believes that is a good thing. Not only is she not a formally trained chef, but she doesn’t even cook at home. “It lets you see the forest through the trees a lot of times. Pride doesn’t get in the way if the menu isn’t working and needs to be modified to make the business successful.”

As far as advice to others looking to start a business? After thinking for a moment, she stated emphatically, “Life is short, so don’t be afraid to take a chance. But you’ve got to be really pas-sionate about what you are doing to succeed in this business.”

And as she was pulled away from our conversation by more pressing matters, she shared one more quick bit of advice to would-be restaurant owners. “I’ve talked with more than a few people who dream of opening a restaurant when they retire. Bad idea, and I don’t think I need to spell this one out for you.” And with that, she was swept back into the rush of her business and as I watched her move deftly from one task to the next, I could see that she had youth on her side. Considering that 80% of restaurants will close their doors within the first 5 years, it’s plain to see that that mature nest egg is probably safer left over at Fidelity, and not wagered in this most cutthroat of industries.

An hour later, when I walk into the well, um, once again also noticeably un-air conditioned workshop over at Reaching Quiet, it’s apparent that owner Eric Boyd is putting out a fire. Not literally extinguishing a fire, but obviously handling a big time problem. Being within earshot of his end of an intense phone conversation, I almost consider coming back later to ask him questions. The interior of the shop is interesting enough to distract me from Boyd’s pacing, though, and it gives me time to size up the place for a few minutes before we talk. It reminds me a little of 8th grade shop class, only this place is obviously not swept up at the end of every period, and these guys aren’t making routered tie racks and step stools. About a half dozen work stations sup-port custom counter tops and sinks in various shapes, colors, and stages of completion.

Just when my curiosity about all this stuff really begins to crescendo, Boyd has wrapped up his conversation and we shake hands. He seems much younger than 33, and is doing an impressive job of moving past whatever it was he was just dealing with, wearing a tired but genuine smile.

“I studied architecture at UNCC,” Boyd explained, “but my business partner Mills and I are the kind of guys who work with our hands, who enjoy making things, understanding how things work.” The two earned money during school building cabinets and installing kitchens for sub-contractors. Boyd noticed time after time that the architects who were hired to design the jobs didn’t seem to care how the actual work was completed, how things were fabricated and installed, or how the finished product came to be. “They weren’t interested in anything beyond the blueprint. Even though I’m a trained architect, my goal is to know every aspect of this business. Eventually we’ll be a full-service architec-ture firm and we’ll know every layer of our company from top to bottom—or bottom to top, I guess.” He is now in noticeably better spirits.

Today Reaching Quiet makes custom items out of con-crete, including sinks, kitchen counters, desks, and even bars. They made the bar at the hip new ‘’Super Nikko” sushi restaurant on South Boulevard.

In the company’s early years, though, the two built and sold custom furniture. They sometimes designed the concepts them-selves, and sometimes worked on special orders, and then fabri-cated out of just about anything imaginable. “That model didn’t prove to be as fruitful as we had hoped, though, and we shifted gears and began making custom items from concrete.”

In a few months Reaching Quiet will move into a larger (air conditioned?) space that will house both a design showroom and offices. They’ve already won their industry’s only national award of distinction and they build orders for the city’s premier kitchen and bath designers. Amazingly, it’s all happened without ever borrowing a dime. No SBA loans, equity lines, or help from mom and dad. “One job paid for the next.” said Boyd. “Our day jobs also kept steady revenue coming in, and we were able to assemble all of our tools and equipment piece by piece.”

above: eric and mills in discussion



“What I would say to someone who wants to work for himself,” Boyd said, steadfastly and without hesitation, “is that you’ve got to believe in what you’re doing. Your clients need to see your passion for it if they’re going to be excited about—and ultimately pay money for—what you have to offer.”

At this point I feel comfortable enough to ask, tactfully, about the heated phone call I had walked in on. “We were off by exactly a foot on a counter we built for a client from NYC who has a summer home down here in the mountains.” A very rare—but very costly—mistake, he assures me. “To grow the business we’ve had to hire some new folks. There’s a learning curve, and every so often, a mistake can happen.”

“Can’t you just cut it to fit? You know, polish the end and make it work?” I suggest quickly, feeling a little like I might have saved the day. He patiently smiles and explains, “If it were a piece of stone we could re-cut it in one day. It takes two weeks to make a countertop like this, and this order will have to be entirely remade from scratch.”

Now as I sit in my very-much air-conditioned corner office (we here at Uptown jokingly call it the ‘Uptown Magazine World Headquarters’), and look over my notes, I notice many similarities between the 3 markedly different businesses and people that I’ve just met. All 3 said words like ‘passion,’ ‘drive,’ and ‘commitment’ over and over. I was floored by the fact that 2 of them worked day jobs for over a year and came home to long nights spent on what they really wanted to be doing. I guess that kind of work ethic is what it takes to be your own boss.

You know, it’s a little ironic that the night before these con-verations I had watched (for some strange reason) an episode of The Office. I rarely stray from my steady evening diet of the talking heads shows on MSNBC, or episodes of Family Guy.

Steve Carell drew a laugh or two, and the other nutty char-acters made such work seem easy and even kind of fun. Meetings and staplers, and water-cooler romances, all conducted under florescent lighting with the thermostat set, undoubtedly, at 72 degrees.

Yet, having talked to Dave Collier, Pam Marcotte, and Eric Boyd, it’s clear that there are those for whom that life simply won’t do. They have way too much to offer the rest of us when they can do what they love and get paid for it. The thing is, I bet a lot of us could follow our own dream of selling an idea or product or service; something you, yourself thought up and made. If you can imagine it, and want it bad enough, it can happen.

Next time you’re having a drink over at Nikko, take a close look at the bar. It didn’t come from some far away factory, or get shipped in from Japan. Nope, Eric and Mills made it in a dusty workshop over off Central Avenue right here in Charlotte.You can reach Matt at: [email protected] more information go to www.uptownclt.comEditor’s Note: Just prior to going to press Pamela Marcotte and Nolia parted ways, further exemplifying the dynamic nature of a new business.

U

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RYAN Wu IS LEANING ON THE RECEPTIONIST’S COuNTER in the Mercedes Benz/Smart Car Showroom on South Boulevard, glancing up at the large flat-screen TV in the corner. Underneath the set is a collection of comfortable-looking chairs, a coffeemaker and a couple of vending machines. It’s the spot where potential customers wait sometimes when business is brisk, or if they want to talk about a possible purchase with some modicum of privacy.

Today the area’s completely vacant, as is most of the show-room.

A wide-eyed newscaster with a sandblasted suntan, crispy blond hair and overly pink cosmetic accents appears on the screen as a spinning graphic of a Smart Car pops in over her right shoul-der. Ryan reaches for the remote and pumps up the sound.

“Police are still trying to determine who is responsible for hijacking two prominent Charlotteans while they were test-driving one of the new eco-friendly Smart Cars in Pineville, just south of Charlotte.

“The perpetrator has been described as a small-framed white man, balding and gray, probably in his early to mid-sixties. Bran-dishing a pistol, he ordered architect Marshall Steiner and artist Clarice Tuthill from the tiny car while they were driving it in nearby Jack Hughes Park.”

“He wasn’t that frightening,” Clarice says to the camera. “But he did have a gun. So we thought it best to let him have what he wanted.”

“So far, no trace of the automobile has been located and au-thorities suspect the perpetrator may have been able to disengage the car’s locater device. Police have issued this sketch of the man.”

A computer-generated image of a man looking somewhat like an unkempt John McCain who’d spent the last twenty years riding the rails appears on the screen.

ON THE OTHER SIDE OF TOWN in Charlotte’s Phillips Place Retail/Residential Development, Ryleigh Owens is standing in her mother’s kitchen preparing to place a ceramic sauce bowl in the dishwasher. It slips from her hand and crashes to the floor when she sees the drawing of the reported car-jacker.

“Shit!”She grabs her remote and presses the pause button, freezing

the image on the screen.“Mom!” She yells. “Get in here.”

Tessa Owens dashes in to the kitchen. “What did you break now, Ryleigh?”

Ryleigh points at the television screen. “Look.”Tessa turns her gaze from the shattered bowl to the drawing

of the man on the TV.“Mom...doesn’t he look like...”Tessa rubs her hand across her face and peers hard at the

screen.“It could be anybody Ryleigh, It’s a drawing.”“I know, mom. But you can’t deny it. He does look an awful

lot like your brother Raymond. It’s been years since you’ve seen him, though. Why would he be coming around now?”

“About 40 years ago my brother Raymond was as sane and happy as anybody,” Tessa recalls. “But it was after he came back from Vietnam. He was never the same again. A few years later Mom and Dad had him committed to Dorothea Dix Hospital up in Raleigh. I went to visit him some, but as the years went by it seemed as though he didn’t know who any of us were anymore. Then your grandparents passed away and, well, we all sort of just moved on without Raymond. We didn’t think about him anymore. At least, not until he escaped.”

“When was that?”“About 1995. I heard he had been seen at Elmwood Cem-

etery, hanging out around Mom and Dad’s graves.”“Who told you that?”“Back then there were a few different attendants who moni-

tored the grounds around the clock. One of the men – he called himself Putnam, I believe – would spend time talking to some of the drifters that made their way through the cemetery. He got to know them and would listen to their stories. He stopped me one day when I was putting flowers on the grave on Dad’s birthday and told me the story. By then though, it had been six months since he’d seen Raymond, so god knows where he ended up after that. By now, I didn’t even know if he was still alive.”

“If it is him, mom, shouldn’t we try and help him?”

MARSHALL STEINER REACHES FOR HIS PHONE and dials Ryan Wu’s cell number. Since it’s the middle of the business day, he fully expects to get voice mail, so he’s already mulled over what kind of message he’s going to leave. It catches him off guard when Ryan answers.

“This is Ryan Wu.”“Huh?”“This is Ryan Wu, how can I help you?”

When Worlds Collide

words: david moore


“Ryan? Oh, hey – I figured I’d get your voice mail. It’s Mar-shall Steiner. Any word on the car?”

“Marshall!” Ryan replies enthusiastically. “No, man. Not a peep. But we got a whole bunch more new ones in this morning. Wanna come down and test drive another one?

“Are you kidding me? After what happened I didn’t think you would want us anywhere near your lot.”

Ryan chuckles slightly. “It’s not like it was your fault. You guys came down here to buy a car. Not get held up at gunpoint.”

“I still feel really bad about the whole thing, Ryan. Both of us do.”

“Don’t,” Ryan interjects. “It’s okay.“I hear what you’re saying – but we’d still like to make it up

to you. Clarice is having a gallery exhibit tomorrow and there’s a reception with food and drinks beforehand at her apartment in Gateway. We’d like you to come.”

“I read about that exhibit,” says Ryan. “Other-worldly psychic X-files kinda’ stuff.”

“That’s Clarice for you.”“Right up my alley. I’ll be there.”

MATTHEW O’CONNOR AND NIESHA CAMPBELL press the buzzer on the door of Clarice’s apartment building.

“Hello?” A voice crackles over the intercom system.“Uh...hi. It’s Matthew and Niesha for Clarice.”“Hey guys. It’s Clarice. Long time no see. Come on up. Fourth

floor, apartment 431.”The two head for the elevator, where they run into Marshall

standing with a handsome Asian man who’s wearing a black suit and a thin black tie.

“Marshall! Niesha squeals. “You look great. Who’s the good-looking jazz musician?”

Marshall laughs. “He does have that retro look going on, huh?”

Niesha nods approvingly.“Ryan Wu, this is Niesha Campbell and Matthew O’Connor.

Long time friends I don’t get to see enough.”“Nice to meet both of you,” Ryan says, extending his hand to

Niesha and then Matthew.”You guys here for Clarice’s reception and exhibit?”“Yeah. A little late as usual, but we wouldn’t miss it for the

world,” says Matthew.

A few minutes later the four find themselves squashed into Clarice’s smallish apartment amidst a crowd of about 60.

“Clarice!” Marshall shouts over the music and conversation. “Sorry we’re late. Big crowd, huh?”

“This is just the start of the evening,” she says happily. “We’re about to move it downstairs to the gallery space.”

“Where’s Saul?”“He’s already down there, making sure all the last-minute

details are taken care of.”

Clarice waves to Ryan. “Smart Car show back up yet? She asks, in an elevated voice.

“No. Not yet!”“Sorry about that, Ryan.”“No worries, Clarice. I already told Marshall insurance will

cover it. I’m just looking to get you guys back out to the dealership and you in a Smart Car.”

“Sounds good, Ryan.’ Clarice waves again as she is pushed by the moving crowd in to the hallway. “See you downstairs.”SAuL IS ADJuSTING A DIRECTIONAL LIGHT onto a portrait Clarice has entitled “Old Man in Blue.” Marshall touches Saul on the shoulder and he turns around abruptly.

“Marshall. Hey, man. How you been?’“Alright buddy. That’s you in the picture there?“I suppose. You should probably talk to Clarice about that.”“Okay...but that looks like you standing by that ethereal old

dude in the panhandler’s outfit.”Marshall turns to Ryan.“Ryan, this is Clarice’s significant other, Saul. He was trapped

in an old mine with a ghost a few months ago.”Saul balks uncomfortably at Marshall’s suggestion, “Not so

sure about all that,” he says slowly, “but I did help Clarice out with the show. Nice to meet you.”

Ryan thrusts his hand forward.“Good to meet you. I actually saw a news report about your

experience in the mine a few months back. Did it freak you out?”Saul shifts uncomfortably and manages an equally discon-

certed laugh.“It was...a different experience,” he says.

OuTSIDE ON TRADE STREET a crowd is gathering around an unfolding scene: a balding, silver-haired man is attempting to crunch a red and silver Smart Car into a tiny space at the end of the block. He pulls it forward and then back, slamming it in to the car in front and behind.

“What is all that noise?” Asks Ryan.“Let’s go find out,” Marshall replies, pulling Ryan towards the

front of the space.They manage to make it out of the front door just as the

small, wiry man Marshall had encountered a few days earlier dashes past them on the sidewalk.

“Hey!” Marshall shouts. “It’s him. That’s the guy who stuck us up in the park.”

Ryan tugs on Marshall’s sleeve and points towards the cor-ner.

“What?”“I think we found the Smart Car.”Clarice sticks her head out the door.“What’s going on?”Marshall and Ryan nod at the car.“Oh my god!”

You can reach David at: [email protected]

U

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 – $$$601 S. College St. WestinHotel 704.335.2064Fenwick’s – $511 Providence Rd. 704.333.2750Fox and Hound – $330 N. Tryon St. 704.333.4113French Quarter – $321 S. Church St. 704.377.7415The graduate – $1308 E. The Plaza 704.332.8566john’s Country kitchen – $1518 Central Ave. 704.333.9551Pike’s Soda Shop – $2121 Shamrock Dr. 704.568.1636Presto Bar and grill – $445 W. Trade St. 704.334.7088Providence Café – $ $ 829 Providence R d. 704.376.2008Providence Road Sundries – $1522 Providence Rd. 704.366.4467Rock Bottom – $ 401 N. Tryon St. 704.334.2739Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443Simmons Fourth Ward Restaurant – $Simmons Fourth Ward Restaurant – $Simmons Fourth Ward Restaurant516 N. Graham St. 704.334.6640Something Classic Café – $715 Providence Rd. 704.347.3666South 21 – $3101 E. Independence Blvd. 704.377.4509Southend Brewery – $$ 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 Towers704.331.4360Vinnie’s Sardine – $ 1714 South Blvd. 704-332-0006Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720

A M E R I C A N M O D E R N

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. - Carillon building704.376.8885 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. 704.536.7110Restaurant i – $$ 1524 East Blvd. 704.333.8118

SOHO Bistro – $ 214 N Tryon St. 704.333.5189Thai 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. 704.375.0994mACS BBQ – $ 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. 704.342.0749

Austin’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 C O F F E E S H O P S

Caribou Coffee – $ 100 N. Tryon St. 704.372.5507Dilworth Playhouse Cafe – $1427 South Blvd. 704.632.0336Einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015Einstein Brothers – $$ - 201 S. Tryon St.Einstein Brothers – $$ - 201 S. Tryon St.

1501 South Blvd. 704.333.4370java Passage – $ 2135 Southend Dr. 704.343.3000java Passage – $ Inside the design center 704.343.3000jump 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 St208 N. Tryon St 704.333.5554 704.333.5554Salvador Deli – $ N. Davidson St. 704.334.2344704.334.2344

Dining and Nightlife GuideSammy’s Deli – $Sammy’s Deli – $ 1113 Pecan Ave. 704.376.1956Sandwich Club – $ 525 N. Tryon St. 704.334.0133Sandwich Club – $ 435 S. Tryon St. 704.344.1975

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 – $$ 800 E. Morehead St. 704.358.8004Hawthorne’s ny Pizza – $ 1701 E. 7th St. 704.358.9339intermezzo Pizzeria & Café – $1427 E. 10th St. 704.347.2626Little italy – $2221 Central Ave. 704.375.1625Luce Ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222

mama Ricotta’s – $$ ama Ricotta’s – $$ 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 – $$ 545-B Providence Rd. 704.332.1886Volare – $$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 – $$ 801 Providence Rd. 704.334.6338 Cans Bar – $500 W. 5th St. 704.940.0200East Boulevard grill – $ 1601 East Blvd. 704.332.2414Ember grille – $$$ 601 S. College St. - Westin Hotel 704.335.2064

Ri-Ra irish Pub – $rish 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. 704.347.2749Domino’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 Latta Pizza – $ 320 S. Tryon St. 704.333.4015moondogs – $ 3228 N. Davidson St. 704.377.2422Papa 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. 704.373.0085Zio 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. 704.332.1786mcDonald’s – $ 700 S. Kings Dr. 704.395.2966mcDonald’s – $ 200 S. College St. 704.333.4478mr. k’s – $ 2107 South Blvd. 704.375.4318Papa john’s Pizza – $ 1620 E. 4th St 704.375.7272Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622Pita Pit – $ 214 N. Tryon St. 704.333.5856

Quiznos Sub – $Quiznos 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. 704.333.0503Spoons – $ 415 Hawthorne Ln. 704.376.0874Subway – $ 101 N. Tryon St. 704.338.9866Subway – $626 N. Graham St. 704.632.1675Subway – $201 N. Tryon St. 704.333.3302Wendy’s – $211 N. College St. 704.376.8577Woody’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 704.342.4222Price’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

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.227 W.Trade St.- Carillon bldg.227 W.Trade St.- 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. 704.370.0100Ru-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. 704.377.1010

Dilworth Bar & grille911 E. Morehead St. 704.377.3808Dixie’s Tavern301 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. 704.358.9339jillian’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. 704.358.3788The Attic – $ 200 N. Tryon St. 704.358.4244The Breakfast Club – $ 225 N. Caldwell St. 704.374.1982The 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. 704.358.9250

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Merrifield SouthEnd ad 0108 1/18/08 3:42 PM Page 1


uptown magazine july 2008

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