uptown magazine september 2009

8/14/2019 Uptown Magazine September 2009

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1uptownwww.eatinuptown.com


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2 uptown www.eatinuptown.com


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Townhomes with Garagesin Uptown & South Park!

From the $180s1 Mile from South Park Mall & Lynx Light Rail Station.Tour 6 Decorated Model Homes, Open Daily!

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(704) 643-7112Directions: I-77 to Exit 5/Tyvola Rd. Go East 2.6 mi. toward South Park Mall. Right onPark Rd. Go .5 mi. to right on Archdale Dr. Go 0.7 mi. to left into community on Park Royal Avenue. Model homes ahead on right.

Townhomes from the $190sIncredible 4th Ward Location! Spacious Townhome

Attached Garage and Bonus Room.Decorated Model Open Daily!

1,397 to 1,704 sq.ft. 2 to 4 bedrooms 2 to 3 baths 1 or 2-car garage Rec room Balcony Walk-in closets Full brick One block from Gold Rush Sto

(704) 334-0375Directions: From Uptown, take Tryon St. South to 6th St. Turn left and go 0Irwin Ave. Turn right to decorated model on left.

Model Hours:SunMon. 12-6, Tues.Sat. 10-6

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Welcoming Families Homefor Over 60 Years

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Sno-cones, sliders, and a 35-hour workweek were all reasons tocelebrate our third Uptown Cool Down,held Friday afternoon at NIX, on FifthStreet. The acoustic music outside wasthe cherry on top of a long week, andthe Firefly Sweet Tea Vodka sno-conesrounded the edges off everyones day,easing the transition into another glorious weekend.

the seen pictures: catchlight studio


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Skatells Jewelers hosted the kickoffparty for the 6th annual BallantyneCountry Club (BCC) Rally for the Cure,in support of the Susan G. KomenFoundation. Skatells creates a one-of-a-kind piece each year celebrating thelargest Rally for the Cure event in theUnited States. Last year the BCC raisedover $114,000 for the Foundation andhopes to surpass that amount this year. Events run from September 20 -26. For more info, visit bccrally.com.

the seen pictures: catchlight studio


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MAKE YOUR NEXT MOVE W I THEXPERI ENCE ON Y OUR SI DE

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uptown

Charlotte native

Matt Kokenes isno stranger to the

media-sales business

in the Queen City.

He has been selling

both print and

television for almost

seven years. Through

perseverance and

intestinal fortitude,

Matt has shown he

has the toughness

to succeed in this

business and wasrecently promoted

to Ad Director for

the magazine. Shake

Matts hand if you see

himhe deserves it,

plus he looks much

better in person.

A year and a half

ago John Zot wasfreezing his bollocks

off in Modesto,

California, trying

to fall asleep in a

Burlington Northern

boxcar. Through grace

and the generosity of

good people, he now

works in a kitchen,

studies the culinary

arts at Johnson &

Wales, and sleeps in

a warm bed. Tornbetween sanity and

the life of a vagabond,

he writes to quell the

call of the road.

Ryan Sumner is both Creative

Director and Owner

of Fenix Fotography,

a full-service photo

studio located in

Plaza-Midwood thats

dedicated to creating

compelling and artful

images for corporate,

advertising, fashion,

and weddings. The

studio also offers on

site studio work for

executive headshots.Ryan photographed

this months fashion

section. Click to

fenixfoto.com to find

out more.

*

Originally from

NY, Alessandra Salvatore has calledUptown Charlotte

home for a year

now. An avid writer

of articles, reviews,

and screenplays,

Alessandras other

addictions include

interior decorating,

red wine, and

swappingshe

recently created

SwapSassy.com,a website where

fashionistas can swap

clothing. When not

scoping the Charlotte

scene, you can find

her at home in the

company of her

husband, Greg, and

her fat cat, Marcus.

A man about town

with his camera,

George Lanis of Catch Light Studio

has been photograph-

ing people in his

native Charlotte for

years. From friends

weddings to parties to

family photos for the

holidays, his work is

creative and diverse,

and hes always look-

ing to show you in the

best light. Check outcatchlightonline.com

for more.


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I cannot tell you how very impressed we are with Dr. Shapiroand his entire staff! Thank you for all that you do!

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ss

What our clients have to say...

Freelance writer

Andy Graves spenthis childhood and

teenage years on a

small, muddy dairy

farm in upstate New

York. He came by

higher education in

Helsinki; Baltimore;

Cork, Ireland; and

Buffalo, New York.

When pressed about

what he does for a

living, he will explain

that he is a hobo. Hewanders aimlessly,

tells aimless stories,

and generally

commits one aimless

blunder after another.

To learn more about

the rambling, email

[email protected]

Peter Reinhart is theChef on Assignment

at Johnson & Wales

University, which

means he does

whatever they ask

him to do and goes

wherever they send

him. Hes written

seven books on

bread, pizza, food

and culture. His

pizzeria at Gateway

is set to open in early

September and if hewasnt busy enough

Peter is also Uptowns

Contributing

Food Editor. This

month Peter has a

conversation with thethree top food critics

in town.

Before she became

a personal chef, SueBartlett was a nurse,an artist, a writer,

and a mom. Shes

a Texas transplant

who discovered that

Charlotte is a great

place to put down

oots. When she

snt researching

at Uptowns best

estaurants or

planning lavish menus

or her clients, you canind her in her own

kitchen, cooking up

something fantastic

or her favorite diner,

her husband, Tom.


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uptown

Dawn Cauthen isa freelance writer,

former playwright

with Theatre

Charlotte, and an

aspiring screenwriter

with an MFA in

Creative Writing from

Queens University

of Charlotte. She

is a vegetarian

who enjoys finding

new restaurants to

frequent and enjoys

ethnic food. She isworking on her first

novel and enjoys all

forms of art including

bartending, cooking,

and photography (all

of which she does,

possibly all at the

same time).

name: Little Shiva

species: mutant

here for: the smell of ink on paper

interests : juxtaposi-tion, transformation,

mystery, clarity, the

process of becoming,

image and design

contributions to

this issue: table of contents

website:littleshiva.com

SIGNAL is a design,production, and

creative editorial

studio focused on

creating engaging

and entertaining

work for all forms of

moving images. Our

core team of Directors,

Designers, Animators,

and Producers

has substantial

experience in both

long and short-format

entertainment,sports, and live action

programming for

broadcast outlets such

as Speed Channel,

FOX, ESPN, ABC, Style

Network, National

Geographic, FUEL TV,

NASCAR, Lionsgate,

IFC, and more.

*

Originally from At-

lanta, Joey has madeCharlotte his home

for six years now. His

hood roots and cur-

rent Uptown lifestyle

allow him to relate to

just about everyone

As fashion editor of

Uptown Joey gets to

combine all of this

into one fun package

and each month he

strives to bring you

something fresh, fun,and inspiring. You

can find Joey and his

constant companion,

Bamboo, at J Studio in

South End.

A culinary graduate

of Johnson & Wales

University, NikkiSawyer Moore lovescooking and eating.

While she prefers not

to leave the kitchen,

she occasionally uses

her English degree

from Davidson College

to write about food.

Nikki recently re-

turned from a summer

in Charleston writing

and testing recipesfor Nathalie Dupree

and Charlestons The

Post and Courier. To

find out what shes

cooking this week,

check out Nikkis blog

at minced.wordpress.

com.


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Although a Hoosier at

heart, Jenn Burns is

currently loving the

blue skies and sun

of North Carolina as

she attends Davidson

College. She is

nearing the end of her

freshman year and

planning to create a

major in food. She

doesnt know where

she will end up or

what she will be

doing in the future,but is looking forward

to enjoying it and

hoping it will include

food and travel.

Chris Wooten is

a designer, artist,

builder of tree houses,

father, and avid

traveler who is known

for a neurotically

meticulous attention

to detail. Since the

1990s, Chris has

been designing

print and interactive

solutions with zeal!

Modry Design Studio

was born after he

hooked up with hispartner in 2003. For

now the company

is firmly rooted in

NoDa. If you want to

talk design, stop by

their studio or find

them them online at

ModryDesignStudio.

com


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LetteR fRoM the eDItoR

edi r/Publis rTodd Trimakas

Adv r isingMatt Kokenes704.944.0551

ex cu iv edi rAndy Graves

C n ribu ingedi r

Peter Reinhart (Foo

C n ribu rsAlessandra Salvator

Little ShivaSignal StudioNikki Moore

John ZoetJenn Burns

Dawn CauthenChris WootenSignal StudioSue BartlettJoey Hewell

P grap yRyan Sumner

Todd TrimakasGeorge Lanis

C v rRyan Sumner

Dis ribu i nSean Chesney

o ic1600 Fulton Ave

#140Charlotte, NC 2820

Contact us [email protected]

Uptown Magazine

is a trademark ofUptown Publishininc., copyright 200All rights reservedUptown is printedmonthly and sub-scriptions are $25

annually and can bpurchased online a

uptownclt.com.

Four years ago the first issue of Uptown Magazine was but a twinkle in my eye, I had left thebank, bought a camera, and put together a sampleof what the magazine was to become. With a fewconnections from friends of friends, I was able towrangle an interview with Arthur Gallagher, thepresident of Johnson & Wales. Walking up to thecampus in Gateway Village was a lot like my fi rstday in college. I was nervous, not sure of what I wassupposed to do, and excited all at the same time. Tomake it even better, I was ten minutes late.

Walking into the reception area for the presidentof the school I was warmly greeted by his assistant,and quickly ushered into his office. In the 30 minuteswe talked, Arthur quickly became Art, and anyapprehension I had quickly disappeared. At the timeJohnson & Wales had been in Charlotte for only a

year, and because of this our interview wasnt overwhen our conversation in his office ended. Like theproud father of a newborn, Art wanted to take me

on a tour of the campus. We visited classrooms andkitchens, where I was forced to eat delicious treats,ending with an entire meal that we both enjoyed.During the meal, Art pulled me aside and said Ishould meet someone. He introduced me to Chef Peter Reinhart, explaining that Peter was a nationallypublished author who could help with the magazine.

Fantastic, I said aloud, thinking that oneof two things would happen: either Peter and Iwould never touch base, or that if we did, I wouldbe exposed as a former banker with absolutelyno publishing, journalism, photography, or designexperience, and my business card would fall to thebottom of his circular filing cabinet.

Amazing then, and still amazing to me now,Peter and I did get together. Peter formed a writinggroup at Johnson & Wales, where he personally editseach members work and over the four years we haveknown one another, we have published numerousarticles from his students in Uptown , including mostof the articles in this months issue. With much pridewe have also served as a launching pad for a handfulof food writers who have moved on to nationalpublications. In the meantime, Peter has publishedanother book and is in discussions for a reality foodTV show based on his book American Pie: My Search

for the Perfect Pizza . (Peter will post updates on hisblog when things come together: peterreinhart.typepad.com.)

Peter and Art, thank you for believing in themagazine when I didnt, and thank you for givingUptown another much needed facet, from a foodiesperspective.

~Todd TrimakasPublisher / [email protected]

cover: Let Them Eat Cake , 2009by: fenix fotography | fenixfoto.com

facial make up: scott arnoldmodel: jennifer misenheimer


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words: alessandra salvatore

I love shopping for clothes, but I must admit thatI have a bit of an obsession with fashion acces-sories. It always amazes me how you could takeone fairly basic outfit and change your look in-stantly by adding those key pieces: a fierce pair

of heels, a statement necklace, a cocktail ring.Even the right bracelet changes my mood rightaround, taking an outfit that is just okay andpulling it together perfectly to make it a wow.The same goes for the guys: take a simple outfit

and add the right belt or chain--instant transformation. It can beeasy to find these great pieces if you shop in the right places, andluckily we have some gems right here in Uptown.

For a unique place that has amazing accessories for bothmen and women, look no further than Revolution. Located on thesecond floor of the Epicentre, the sprawling shop is home to aplethora of designer clothing and accessories. Theyve got a greatatmosphere, and their fun and down-to-earth staff will make youfeel right at home and help you find whatever it is that you arelooking for. You can score big here no matter what your personalstyle is, and they are always running great sales. Ladies, checkout the jewelry line here from Diana Warner. Her pieces seemas though theyve been hand-crafted just for you, and shes goteverything--funky earrings, beautiful necklaces, and gorgeousbracelets. My favorites were these cuffs (below), that have sayingssuch as future and hope, for $45. While youre browsing, makesure you check out the pieces from Mark Edge. I fell in love withthis antique gold and silver lariat, complete with a gorgeous purplegem (right), for $129.

Guys, listen up: youll want to check out Revolution too.Accessorizing is just as important for you---I know several of yourealize this already, but many of you dont. Having three olderbrothers, I understand. Something as simple as the right belt, likethis worn-in brown leather option by J. Lindenberg for $110, cantake your run-of-the-mill button-down-and-jeans outfit and kick it upten notches to a trendy ensemble that will set you apart from the

crowd. Not too much, but just enough. Chicks notice this. Im justsaying. Make sure you take a peek at the line of masculine cuffsfrom Cynthia Desser, ranging from $99 - $155.

Back to the ladies: another great place for show-stoppingpieces is Butterfly, located in the Bank of America building. Hereyou will find stunning necklaces, striking earrings, and elegantcocktail rings, to name a few, all at great price points. Most of their

jewelry is handmade, which means you are finding unique piecesthat you wont see anywhere else. I scored big with a sterling silvercocktail ring with mother-of-pearl stone for $35, and also found aone-of-a-kind two-tone lariat necklace that goes great with a formaldress for $39. If you are shopping for a gift, make sure you ask to

have it gift-wrapped--their fun ribbon and colors will make youhappy you did. While you are in the Bank of America building, headup to the second floor and browse around Ivy & Leo. Among theiradorable dresses, you can find some great necklaces here as well.

Im always intrigued when people tell me they dont knowhow to accessorize. Of course they do. I think that the real problemis that they just havent found the right places. Hopefully the abovewill inspire you. Happy shopping!

Reach Alessandra at [email protected]

For more info go to www.uptownclt.com

f a s

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reason #3 : calories dont count when you eat out why attend uptown restaurant week?

2009 uptown restaurant week || september 18-27 || 3 courses for $35 || eatinuptown.com


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Select sample sofas, tables, rugs, lighting, and

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Oh, Facebook. Whatever did we do with our hours beforewe began to dawdle them away on your existence? If youcurrently have a Facebook account you surely understand,and you probably fall into one of several categories: thelight users, who are not on that often and have one

profile pic and some wall posts. There are the socialusers, who have a few pics and a reasonable amount offriends, and log-on periodically to make plans or chat.There are the mad taggers, the camera-toting peepswho post pics faster than you can say cheese, and of

course, the serial status-updaters (i.e., 5:45p.m. : Monica is getting ready to eat

Mexican! 6:45 p.m. : Monica iseating the best Mexican

EVER!!7:45 p.m. :Monica has

IBS).

Sure, Facebooking can be fun, but lets explore itsups and downs. A positive experience may go somethinglike this: an old buddy finds you and adds you as afriend. You accept the request and visit her profile, maybewrite something on her wall. So good to hear from you!

You and the kids look fab! Youre in VA now? Im in NC!Lets catch up! Later that day she writes you a similar message and tags you in some great photos of goodtimes from college. She links you up with three of your

favorite people with whom youve lost contact, and you arenow planning a much needed girls reunion weekend. Inthe midst of this, your favorite cousin is messaging you,filling you in on the fam back home. Excellent!

Heres where it gets hairy: upon logging in, you are

taken to the Newsfeed. You learn that Mary just ate apound of mac n cheese and cant move, Roger fracturedhis arm playing Wii Bowling, you have 46 requests totake the Which Desperate Housewives Character Are

You? quiz, 34 pending requests to join my cause, anddiscover that 24 of your friends are fans of the I f*ckinghate mosquitos club. OMG, TMI! I wonder why we allhave A.D.D.? You move on to your homepage, only to besmacked in the face with five photos youve been taggedin from that glorious night where you were not onlyhammered, but somehow managed to form a bright redzit in the center of your forehead that apparently grewlarger with every shot you slugged. Why are your eyes halfclosed? And what the hell are you pointing and laughingat that no one else around you seems to notice? Where?Oh my God, tequila night. Its all coming back now. Un-tag!Un-tag! Lets hope that youve gotten rid of these for good,and that they dont wind up on some Japanese billboardad for Valtrex. (Note: An innocent U.S. familys photo reallydid wind up on a foreign billboard, and I recently alsoread that a man received an advertisement for Hot YoungSingles! accompanied by a stolen pic of his wife.)

If you are going to keep Facebooking, or if you have just crawled out from under your rock and are thinking ofstarting now, then take the following into consideration:(1.) Be careful of the pics that you post. Any questions,see above. (2.) Employers search Facebook. I personallyknow of one who did not hire that perfect candidate sheinterviewed after seeing her very racy profile pic. Unfair?Maybe. Does it happen? Definitely. (3.) Think before youupdate your status. While posting VEGAS FOR 5 DAYS!!!will make you look cool to some, to others you actually

just posted MY APARTMENT WILL BE VACANT FOR5 DAYS--COME GET MY NEW FLATSCREEN I POSTEDABOUR LAST WEEK!! Now whos LMFAO?

Overall, its interesting. We have no time for anything, yet take quizzes to discover our chocolatepersonality. We have eighty ways of communicating, yet

we lack communication. We dont like tabs being kept onus, yet we will openly illustrate everywhere we go, andfreely offer up personal info via 25 things about me. WhileFacebooking can be a guilty pleasure we can certainly allindulge, start to think about what else we could be doingwith our time. Plant a tree. Save a lonely animal from ashelter. Help someone in need. Just dont forget to update

your status so we know where you went.Reach Alessandra at [email protected] For more info go to www.uptownclt.com

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The Job Hunt. Nothing quite like it. If you are in theeye of this horrible storm, say it with me: IT SUCKS .And not just in the way of Im in a position whereI am currently unemployed and hate interviewing,but more in the way of, How the hell can I possibly

get my resume into the hands of someone whoactually has an opening? This frightening thoughtcould cause instant anxiety, and is exactly whatmade me let my guard down and answer an offerthat was a complete scam.

I possess a B.A. from a university. I have several years of profes-sional experience, and a list of references to back me. I thought I wasdoing well. But after spending hour after hour, night after night send-ing my resume out into the vast vacuum that is the internet, with noresponse, I started to go a little loopy. It was 2 oclock in the morning, Iwas vulnerable, Id had a few glasses of wine, and I lost my inhibitions.I responded to a job offer that popped up in my inbox. I showed upfor the interview still skeptical, but after meeting with the head of thecompany I started to believe it was legit. They were a marketing andevent planning company, and they raised money for several causes thathelped children. It would be a fun job, she explained, that is feel-good and fulfilling. It sounded great. This should have been my firstcue to run. But my mind swirled around late-night internet searches andretail jobs with horrendous hours, so I was in. I would show up Monday

c a r e e r

the life

and head out into the field with two other girls to an event that wouldgive me hands on training. Fabulous!

I arrive in business-casual attire--slacks and a pair of heels, with

a collared shirt. My trainers greet me, and immediately take note ofmy shoes. Oh, says one. I hope you brought sneakers. Yes, becausethats what I always bring my first day at a new job. And thanks for theheads up. We get in the car to head to our big event. The driver was

very bubbly, too bubbly for 9 a.m. Girl #2 was mellow, albeit very nice.Everything is going fine until we pull out onto the highway and the bub-bly one quickly accelerates both her car and her speech to 85 m.p.h. Outof nowhere, she produces a pen and piece of paper and places it in thecenter of her steering wheel. So tell me about yourself!

Lets see...I can tell you that this is the one time I really shouldhave listened to my mother and never gotten into a car with a stranger,and that Im really sorry I ate those eggs for breakfast. I hang on tightand do all I can to keep them down. Twenty minutes later we exit thehighway, and through one eye I spot a Lowes Home Improvement.Surely we have stopped to ask for directions? I suggest to Ms. Bubblesthat we better hurry, or else we will be late to the big event. Instead, sheparks and instructs me to help set up. I hop out and notice the other girl pulling items from the trunk: a folding table, some t-shirts, a fewwater bottles and some lunch carriers. Oh. Dear. Lord. This is hands-ontraining? Am I about to become one of those people that I run from?

Before I can say anything, Ms. Bubbles begins to harass her firstcostumers: some burly looking men needing some building materials.I think someone needs a t-shirt! she chirps. The men give her half aglance and keep on walking. Almost had em, she says. Here comesan elderly couple. Come on over and check out these water bottles! Youcan help the children! They keep on trucking. I was mortified.

Twenty minutes later Mrs. Bubbles tells me I need to be aggres-sive.

You know, this really isnt my thing... is my reply.She shoots me a hard glance. You dont want to help children?Um, last time I checked, helping was donating, not pushing t-

shirts onto innocent shoppers. But I back off. I decide Ill be responsibleand suck up my lapse in judgment for a day, and just run like hell theminute I got out of her car and never look back. I am no quitter. I willfinish what I started. Ten minutes later I was in the Lowes bathroom,dialing my husband. Pleeeeease come get me!

I cant! Im in meetings all morning. Wait, youre where? Doingwhat? He stopped laughing and hit the road.

I went back outside and played it cool, and waited for about fortymore minutes. I felt guilty for second, but then Mrs. Bubbles tried to lurechildren in with her nifty lunchsack and it was over for me. Finally, I sawhis car pull up. He slowed down and I made a run for it--he never evencame to a full stop.

What do you think youre doing? yelled Ms. Bubbles. Dont youwant to help the children? You are a horrible person!

Am I? I slammed the door and we were off.Reach Alessandra at [email protected] For more info go to www.uptownclt.com

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Whether its a simple car wash or paintless dent removal

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I found my niche. I have becomean ice cream freezer, perhaps oneof only a handful of people in thecountry who knows the ins andouts of freezing non-homogenizedice cream. I pour some liquid in amachine and make sure there is acardboard box to collect the finalproduct at the other endsoundssimple enough, right? Oh, did Imention that taste-testing is man-datory? To my surprise, this jobproved to be quite the challengingtask. From milk baths to acciden-tally turning the mix into butter,there always seemed to be disaster pending.

hei c e c r e a m


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e N

words: jenn burnspictures: fenix fotogra


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Ice cream has been myfavorite food for as long as Ican remember. When in a newlocation, my top priority is to try

the local ice cream. A Spring Break trip

introduced me to the soursop fruit flavor of the Caribbean islands of Turks andCaicos. During a tour of Italy I sampledmore than a few of the gelaterias ofRome. I saw one-dollar American icecream bars on every corner in Chinawhile there on a cultural tour, and justthis summer, while visiting friends inSan Francisco, I experienced saltedcaramel and balsamic strawberry ice

cream. I have had the worldsice cream. Could there be abetter job for me?This meant one thing to

I


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meunlimited creamy mouthfuls of paradise.Even better, believe it or not, the

creamery I worked for this last summer makes the best ice cream I have ever tasted.After searching the world for that elusive flavor

and texture, I found it right in my hometown,Indianapolis, at Traders Point Creamery.This small, family-owned farm is one of akind, a Mecca for dairy lovers where theresa passionate belief in grass-feeding cows toproduce milk for the very best organic dairyproducts.

I believe Trader Point Creamerys icecream is the shining star of the operation, as Iam sure an upcoming national competition willfully support. (Remember, you heard it herefirst!) Their ice cream is non-homogenized,meaning the fat in the milk has not beenbroken up into small particles. This is also

the reason why a person, rather than afully mechanized system, must oversee thefreezing process, as the product can easilyturn to butter during the freezing process.The finished ice cream is light, but coats your

mouth. Its creamy, but has substance. It tasteslike biting into a banana or blackberry, or sucking on a caramel, depending on the flavor.It can turn around any bad day and mend abroken heart.

The dairy guru of the farm, Fons, trainedme in the process and protocols of turningmix into ice cream. He is the man behind allof the creamerys recipes. When he began, thefarm produced only milk. Now, after just a few

years, the farm produces a well-known brandof yogurt and cheese. I love listening to hisstories of the creameries he has built from theground up, from Mongolia to Tanzania. On my


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first day we discussed his past experiences,and dreamt big for my future. I took precisenotes on everything we did from turning onthe freezer to turning off the light. I was asprepared as I was ever going to be for my firstday of flying solo. His final words were, Find

your own way of doing things, and dont worry.In the beginning, nothing went right. My

clothes were soaked from the spray producedby washing the implements. The mix-filledbuckets were so heavy that I had to lean themagainst my legs and then do a quick shufflefrom the massive refrigerator to my productionarea. My arms were shaking from the heavylifting. I had to invent a two-part process to

break down the batches into smaller quantitiesin order to lift them above my head into themachine. Always lift from the legs, not withthe backI learned the importance of thatthe hard way. I nearly fainted as the machinesheated up my small ice cream making lair.I was sweating bullets, struggling to keepthe machine full of mix. Yet, the final packingboxes were overflowing. The floor, thewalls, and I were coated with chocolate mix.

Somehow there waseven ice cream in myshoes.

Aside from mypersonal dilemmas,

I couldnt get thethickness rightitwas either soup or butter. The constantsplat, splat, splat oftoo-soft ice creamwas chiseling awayat my sanity. I feared Ihad ruined numerousgallons of ice cream,my career down thedrain. Most difficultof all was that once itstarted, the ice creammaking didnt stopuntil it was time for cleanup. Thankfully,each day was morecontrolled and cleaner

than the last, and noice cream ever had tobe trashed.

Each newflavor was achallenge. All flavorsmust come outsmooth and soft, butkeep their shapewhen they fall intothe tub. Caramel andchocolate can be abit harder becausethey are made withmore dry matter.

The ice cream-sorbet crossover can be almost likecustard, as thereis significantly lesscream in the mix,and therefore it ismore difficult to turnit into butter. As withso much in life, I was

trying to attain that perfect balance.Soon, it was a completely different world.

Friends I made would come by and chat asI packed the freezer full. I commandeered aradio so I could sing and dance as I washed

tools and fill tubs. Perhaps I was most proudthat I could walk out of work and not look likeI just showered in milk. Rather than strainingto keep up with my tasks, I was now able to getahead on clean up, set up for the next day, andrun tests such as how much air is being addedto the mix while the ice cream peacefully flows.

People came in and were mesmerizedby the perfect waved ribbon that flowed, andthey would whisper, Its beautiful. Outside andaway from work, it was like name dropping,but more powerful: I would casually slip intoconversations that I was the one producingeveryones favorite ice cream. People turnedin their tracks and deliver an onslaught ofquestions. Hey, I realized, I have a fan club!

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Leave it to theancient Greeksto have predictedwhats necessary tocreate the perfectburger experiencein 21st centuryNorth Carolina. Tobe fair, when thetoga-types twiggedto the four basicelementsearth,

wind, water, andfirethey werentconsidering thattheir philosophicalmusings wouldbe applied tosomething aspedestrian asa plate of food.They were moreinterested in sortingout the vagaries of the universe.


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eARthWINDfIReWAteR

} elements of an uptown burger experience


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But as a pedestrian in Uptown Charlotte,pounding the pavement for an exemplarymeal on a bun, I am indebted both to themand to Nick LaVecchia, who has united thesefour elementswith an essential fifthtocreate a dining experience Socrates woulddie for, had hemlock not gotten to him first.

Nick, who is not Greek but Italian, andas evidenced by histwo other wonderfully successful restaurants, LaVecchias Steaksand Seafood and Old Stone Steakhouseunderstands the five-basic-element theory and has run with it.

The beauty of Uptown living and dining is that virtuallyeverything is within walking distance. NIX Burger & Brew is noexception. Its address is 201 North Tryon Street, but dont bedeceived. The restaurant is really on Fifth Street, just around thecorner from the Capital Grille, and worlds away from the busyhustle and bustle of Tryon. As you walk to it, youll sense thatthe place has a certain backstreet earthiness generally not foundwhere the lights are brighter and the crowds are bigger. It hasthat hole-in-the-wall burger-joint feel of a place you discover by

accident and cant wait to go back to.But a hole in the wall it isnt. NIX is undeniably small, which

only adds charm to its brick-and-chrome, bare-bulb-and-steel-kegdcor that, in a bigger space, might seem industrial and cold. It hasintimate booths, open tables, and stools at the bar for comfortableseating options whether youre there alone, as a couple, or in agroup.

If you have a mind to leave four walls and air conditioningbehind, NIX offers sidewalk seating on Fifth Street, where youcan get back to the earth, Uptown style, and feel the wind on your

face while you watch thepassersby. My first visit toNIX was in early summer,when the weather was pleasant. I chose a table on the sidewalk.I felt like I had stepped into another culture where little bistrosopen onto the street and patrons regularly enhance their meals byeating in the fresh air beneath the night sky. I enjoyed watchingthe lights flicker on and listening to the sounds of the city at play.

When the Greeks proposed water as a basic element, Imimagining that they meant to say beer. Why else would NIX becalled Burger & Brew? Its beer selections range from the localCarolina Blonde to the usual domestics, like Budweiser, Coors andMiller, and then all the way to the other end of the beer universe,where brews with enticing names like Bells Two Hearted Ale,Seadog Blueberry, and Rogue Dead Guy are created. It is almostmore than a beer aficionado can stand. The beer selection alonewill keep me coming back. Thatand, of course, the amazingburgers.

NIX burgers are where the elements unite in perfectharmony. For a burger to be memorable, the meat itself must

be of the finest quality. For the meat to be good, the beasts thatprovide it must be well provided for. Although I cant certify thatNIX burgers come from happy cows, the beef certainly tastes likeit does.

Jim Morasso, managing partner of NIX, explained why theirburgers taste so good. The beef they use comes from the StockYards, purveyors to many of the big-name steak houses, and thebeef is ground to exact specifications. The basic burgers are madefrom 100 percent Choice Angus beef. For an additional $4 you cansubstitute American bison or Kobe beef. The burgers are juicy and

y attend uptown restaurant week?ason #27 : homemade and sushi should never be used in the same sentencetinuptown.comptember 18-27

previous and above: scenes from nix


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flavorful, as if the animals they came from had plenty of healthy

food from the earth, good water from clear streams, or, in the

case of the Kobe burgers, good beer, and lots of fresh air. Snake

River Ranch is the source of both the Kobe beef and American

bison. Both make excellent burgers. For the less carnivorous, the

restaurant also offers turkey- and veggie-burgers.If Rule No. 1 is to start with wonderful meat, then Rule No.

2 must be to cook it well.

For NIX that means fire.

As implied by the bright

neon flame outside the

door, the flickering flames

projected on the wall, and

the very recognizable logo,

NIX is a place where fire

rules. All NIX burgers are

flame grilled. Its apparent in their appearance, their look, and in

their taste. The burgers are beautifully charred on the outside and

cooked to a juicy, succulent medium on the inside. The first flavor

to hit the palate speaks of flame and open air; the second, earth

and water. The third, fourth, fifth flavors come from the incredible

toppings.

I asked Jim why NIX chose to flame grill. Its simple, he

said. It tastes like the backyard! I totally agree with that piece

of burger philosophy. The flame grilling revives memories of

childhood picnics and the carefree days of summer. Its a bite of

the Fourth of July.

NIX burgers run the topping gamut from the Classic

American Cheeseburger to the exotic and unexpected French

Onion Cheeseburger, with caramelized onions and Gruyere cheese.

The PittsBurger is a mouthful, piled high with crinkle fries, slaw,

bacon, cheddar, and Thousand Island dressing. For that after

the party burger binge, the Charlotte Late Night Burger has an

enticing combination of fried egg, bacon, chili, and homemade

pimento cheese. And if youre a child of the South, there is always

the Ham Burger, with a topping of Virginia ham, cheddar, and

barbecue sauce.

Man does not live by burgers alone. If that were not so,

why would the side dishes be so great? At NIX, the sides are

as outstanding as the burgers. Ive personally enjoyed, in one

mealand at the risk of popping a few buttonsboth the Bacon

& Bleu Cheese Crinkle Fries and the Sweet Potato Fries. For

something cool and crisp, both the Bleu Cheese and BaconColeslaw and the Cucumber Salad are excellent. As for starters, try

the fried pickles. They

are among the best

in town. According

to Jim, it all comes

down to the type

of pickle used. NIX

starts with Schwartz

Kosher Dills, pickled

fresh, not cooked, and

double coated before they hit the fryer. The fried pickles retain

their crunch, are beautifully garlicky, and with a coating thats

amazingly light and crisp.

Till now, I have neglected to name the fifth element to a

great meal. It is quintessence. Quintessence is hard to define and

quantify because it alludes to something not easily quantifiable

in the material world. It is the je ne sais quoi to the French,

or perhaps the American notion of ambience. But its ethereal

quality does not make it less of a factor in the dining experience.

For me, the fifth element is essential to a great evening out. It can

be something as seemingly inconsequential as the smile of the

host or hostess, the server who goes the extra mile, or the way

the food is arranged on the plate. Sometimes it is the people I dine

with, the mood of the other patrons, or my reason for being in that

place at that time. It is what unifies earth, wind, water, and fire,

and its alive and well at NIX each time I dine there.

Heres hoping that when you stop for a burger at NIX, you

too have your own full-course, five-element experience. Earth,

wind, fire, beer, and quintessencewhats not to like?

Reach Sue at suebart [email protected]


Although I cant certify that NIX burgerscome from happy cows, the beef certainly

tastes like it does.

U


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Heart


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So James Bazzelle doesnt look like your typical restaurantowner. He wears an oversized red Polo shirt with a black Gpatch piped in white across the left breast and a pair of baggydark blue jeans. Even though he later affirms that hes not ahuge University of Georgia fan, he still subtly pays homage tothe college from his hometown. The salt-and-pepper hairedBazzelle is a larger man and a tad imposing. He commandsattentionat least my attention, anyway.

words: dawn cauthenpictures: fenix fotography


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On an early-summer evening, he ambles through

the door and looks around to see if anything is out of place. He

talks to the manager-on-duty for updates on the happenings of the

evening. She points, he looks, and they smile. The two appear to

have a family-like bond, like relatives who actually like each other.

Shortly thereafter, Bazzelle inconspicuously checks tables, eyes

the big fluffy desserts atop the counter, and approves of what his

chefs are crafting on the grill behind the steamy glass partition. He

almost seems to be camouflaged, as if hes a patron, until he eases

behind the counter like he owns the place.This place is the eleven-year-old storefront restaurant aptly

named Merts Heart and Soul. Merts is one of the original store-

front restaurants in Charlottes new Uptown area and, according

to Bazzelle, former Bank of America CEO Hugh McColl even had

a hand in its creation. The eclectically decorated eatery sits at 214

North College Street, a stones throw from the corner of College

and Fifth Streets.

From the outside you cant really grasp the heart and soul

through the oversized glass windows. But once you swing open

the door, an ethereal heart and soul quality comes rushing at

you like DeAngelo Williams in the fourth quarter. James Bazzelle

wanted it this way. The father of four envisioned a family-style

establishment where his patrons could enjoy themselves and feel

like kicking their feet up and rubbing their bellies in satisfaction.

Except I wouldnt suggest actually kicking your feet up. This is a

respectable place that might even have a grandmother emerging

from the back to smack your ankles with a rolled up newspaper if

you did. In fact, it was Mertle Lockhart , James Bazzelles favor-

ite grandmother-like patron, for whom Merts Heart and Soul is

named.

Mrs. Lockhart would come in to my first restaurant during

the lunch buffet. She was a feisty woman who wore bright colors

and big jewelry. And she loved my cooking, Bazzelle reminisces.Mertle Lockhart was one of many patrons that loved James

Bazzelles cooking because it seems that James Bazzelle was born

to cook. He is from Athens, Georgia and discovered his love of

cookery after enrolling in a home economics class in high school.

From there, he attended Athens Vocational College, earned an As-

sociates Degree, and started his own catering business.

previous: red beans and rice // the wall of history at mertsabove: james bazzelle

O


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My parents never talked about college. Everyone mainly

worked in the local plant doing the same thing every day. I told my-

self that I wanted something different, he confesses. Relocating to

Charlotte in the early 1990s, James produced meals for Holiday Inn

and later had the idea to create his own dishes for his first restau-

rant, Georgia on Tryon. During its three-year run, Georgia on Tryon

served original recipes of healthy baked meats and tasty sides.

Along with his original healthy dishes, the iconic Shrimp and Grits

was one of the favorites on the menu. After learning that everyone

wasnt quite ready for his unconventional idea of wholesome-Low-

Country-meets-down-home-soul-food, Georgia on Tryon closed its

doors.

Bazzelle and his wife went back to the drawing board, draft-

ing a slightly different menu. He wanted to appeal to his former

customers, entice new patrons such as taste-driven meat-atarians

and dedicated vegetarians, and all the while incorporate more

health-conscious selections containing all of the flavor one expects

from true Southern cuisine. With this revamped philosophy, James

Bazzelle compromised with his followers and incorporated fried

chicken and fish. However, he didnt budge on using fresh vegeta-

bles and healthier cooking oils.

Im a vegetarian, and Bazzelles philosophy has served me

well. On even the most vegetarian-friendly menus I get headaches

searching for something thats healthy yet t asty. But Ive been

eating at Merts regularly for a year and a half and Im never frus-

trated.

On my first visit, before even perusing the menu, I thought Iwould have to concoct my own weird veggie plate as I always do

at restaurantsomitting this, modifying that, and making sure it

wasnt boiled in chicken broth. My entre order typically ends with

me apologizing for being difficult, the servers telling me its okay

while mentally stabbing themselves with their No. 2 pencil.

At Merts, I was able to order the actual Veggie Plate Dinner

with Okra and Tomatoes, Macaroni and Cheese, and Sweet Yams.

It took me twenty seconds flat to decide, and I modified nothing.

Minutes later, a smiling server scooted a modest plate in front of

me. Initially I thought, Is this it? That was before I learned that in

a society where bigger is thought to be better, Bazzelle decided to

discredit that myth by serving meals comparable to those served

years ago, before the appearance of super size menus. Healthy

food and healthy portions are his aim.

I wasted no time digging into my meal. The bowl of okra andtomatoes was first. I used my fork to scoot a small bit of both onto

my fork, not knowing what to expect. Okra is typically slimy and

cooked tomatoes are known to lose their density, but I was pleas-

antly surprised. The perfectly balanced flavors exploded in my

mouth. The hearty chunks of tomatoes complemented the slices

of okra in a way that no other vegetable can. The natural juice

created by this marriage was so delightful I requested a spoon to

scoop the remainder that hid in the bottom of the bowl.

The mac and cheese was next on the plate and it didnt dis-

appoint me. Ive tasted this dish prepared a variety of ways, from

versions with bread crumbs sitting on top to ones where pimentos

had been tossed in, and while Im sure there are other hidden in-

gredients added, the version at Merts seems as if it is made simply

from cheddar cheese and macaroni shells, baked to perfection.

Next, to top off the meal, was the bowl of yams. I purposely

saved it for last because this vegetable, at least for me, serves

double-duty as a flattering side item and an appealing dessert. The

butter and cinnamon, and what tastes like honey contrasted nicely

with the salted notes in the previous dishes. I scraped the bottom

of my bowl, and even dumped it over to get the last drip that hid in

the curve. I was deeply satisfied.

On my next visit the same week, I swapped the mac and

cheese for thick mashed potatoes and enjoyed them just as much.

I also bragged about the place to a friend and decided to treat him

to my new discovery. At the end of the meal, the friend sat across

the table from me and gnawed on his fingers, savoring the over-

sized chicken wings hed just devoured. He also finished off a bowl

of collard greens that were piled high with fresh chopped onions

and tomatoes.

Over the last eighteen months, having frequented Merts

Heart and Soul regularly and gotten to know the modest health

activist behind the scenes, Ive developed a new appreciation for

James Bazzelle and his quest for a healthier life for his custom-

ers. Ive also become one of his biggest fans. This isnt a man who

wanted to become famous by fattening his patrons while fluffing

his pockets. For eleven years, James Bazzelle has relentlessly dedi-

cated himself to Merts Heart and Soul, and to the city of Charlotte,

in attempts to undo the harmful stereotypes of fatty Southern cook-ing. Not many are aware of the subtle battle he is fighting on our

behalf. As a witness to this mission, I assure you that he continues

to greatly exceed expectations.

Reach Dawn at [email protected]


Merts Heart and Soul located at 214 North College Street, oper-

ates Monday through Fr iday, 11 a.m. to 9 p.m., and Saturday and

Sunday, 9 a.m. to 9 p.m. For more information about the restaurant,

visit mertsuptown.com or call 704.342.4222.

y attend uptown restaurant week?ason #88 : so someone else will clean up the kitchentinuptown.comptember 18-27

U


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Dark green, with large and bumpy spikes, four watermelon-sized durian fruits sit in a cardboardox near the stores entrance.

Even in the city of banking, NASCAR, and Southernharm, there are stores that carry a fruit whosemell is so obnoxious its forbidden in hotels andn public transportation in parts of Southeast

Asia. A delicacy in Asia, their pungent aroma isescribed even by fans as that of a rotting corpse.

The fruit has yet to win over many American pal-tes. While my normally tolerant husband hasanned me from bringing one of these fragrant

melons home, I find some comfort in the fact thathis oddity is available for purchase right here in

Charlotte.


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Two such places are the International Super-market and the much larger New Century

Market, located on the corner of North TryonStreet and Sugar Creek Road, in the Asian Cor-ner Mall. The mall that houses the two grocerystores is, while large, easy to miss, as the stripof stores that includes two Asian markets setfar off the street, across a span of pothole-pocked parking lot that appears to have beenpelted with meteors. As your car bottomsout while you drive in cross the parking lot,remember that this is all part of the adventure.

And be forewarned: entering these stores islike entering a whole new world.

A friend who accompanied me to themarkets related how impressed she was withan episode of Top Chef where one of thecontestants skinned an eel. With a yell, sheheld up a package containing long, snake-likepieces of meat from the refrigerated meatsection of the store. These, she proudly

previous and above: scenes from theinternational supermarket


54/68


declared, are the eels after they have beenskinned. Sensing her excitement, I was reluc-tant to direct her attention to the label whichread bull pizzle. But it had to be done. Shewas an Asian market virgin, and this was aclassic rookie mistake.

Lets be clearthis is not your lo-cal Teeter. There is a Cantonese saying thatgoes: Anything that walks,swims, crawls, or flies

with its back to heaven isedible. For those whodeem this a boastful exag-geration, give yourself fiveminutes in the New Centurymeat department. Alligator feet are sandwiched be-tween chicken feet and honeycomb tripe, and

youll be hard pressed to find a rib eye here.New Centurys seafood section has tanks of

live eels, frogs, lobsters, and fish, giving newmeaning to the notion of choosing ones dinner.

In the frozen foods section at theInternational Market there are packages ofbeetles, bearing a strong resemblance to thecockroaches of my Florida youth, frozen neatlyin Styrofoam containers. A bag that appears tocontain fried chitlins is fish maw, or fried fish

intestines, a popular Asian snack. Instead ofchicken eggs, you are more likely to see largeduck eggs, thousand year old eggs, and tiny,

speckled quail eggs. Look a little closer atthat package to your right and youll see driedminnows, black pinpricks for eyes, preservedfor now but ready to be fried or rehydrated for cooking.

The produce section offers some famil-iarity with basics such as red bell peppers, bokchoy, and cilantro. But these are overshad-

owed by exotic veg-etables and fruits, like

yama-imo, a Japanese yam, packed in saw-dust, that resembles anoversized yellow carrot.There are freshwater chestnuts so refreshingand flavorful that you wil

never buy canned ones again. The selection ofmushrooms is wide-ranging, including such

varieties as enoki, oyster, and maitakeand

Anything that walks, swims, crawls, or flieswith its back to heaven is edible.

left: frozen mangda na (rice beetles)below: colored eggs


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that doesnt includethe myriad driedmushrooms andother fungi. Neither store does a good

job identifying their produce, which can befrustrating. However,Ive found that typing afew descriptive wordsabout the productalong with Asianmarket into Googlebefore heading tothe store will usuallysolve any identificationproblems.

Dont expectto find bread. Riceflour replaces WhiteLily, and entire aislesfeature a gamut ofnoodles, such as soba,buckwheat, pancit,and wonton. Freshnoodles, wound uplike yarn balls, conjureup steaming plates oflo mein or Singaporestreet noodles. Rice,from jasmine to sushi,can be bought in bagsof five to fifty pounds.

What else will you find? Soy sauce,in what seems likea thousand brands,is lined up next to anequally large selec-tion of fish saucesand cooking wines.Star anise, Szechuanpeppercorns, and five

spice powder, muchcheaper than at your local grocery store,come in small foilpackages or austerelooking bottles. Driedteas, some for menand some for women,promise relaxation or the healing of ailments

and come in a variety of styles. Things maybe a little dusty, and its always a good idea tocheck the expiration dates when you can findthem, but there is an authenticity to all of thisthat makes you feel as though youve traveled

around the world. Adding to this feeling, bothAsian markets contain an international sectionthat includes Latin American, African, andIndian products.

When I was growing up, atrip to a major city wasnot complete without a

visit to its local China-town. I loved walkinginto these neighborhoods

and seeing the signs switch from English toAsian characters, the yelling of hawkers ina foreign tongue, the bustle of thousands ofpeople that seemed to magically appear andswarm the streets, and the enticing smells thatwafted from the stores filled with glazed duckswith their heads still attached. It was like visit-ing another country and, pressing close to myfather, I remember feeling both terrified andenchanted.

I experienced that same feeling when Ientered these markets in Charlotte for the firsttime. My initial visit to New Century Marketwas sparked by the need to find authenticingredientsspecifically, preserved radishfor a dish called Dan Dan noodles. Fromthe moment I stepped through the door, asmy clothes absorbed that indescribable, yetdistinctly Asian market aroma, I found myselfin sensory overload. I spent more than anhour trying to find my ingredients, all the whiledistracted by the steamed buns, the tamarind,and live eels twirling around each other in ablack and constantly moving mass.

On a subsequent visit I was introduced tothe smaller International Supermarket by BettyLee, a patient guide and fabulous Chinese cookhere in Charlotte (her thirteen-course Chinese

New Year dinners are legendary). With her guidance, I was able to focus and start to ap-preciate the rich diversity of Asian food and theincredible resourcefulness of Asian cooks. Myappreciation has only deepened on ensuing

visits as Ive learned more, tried new things,and grown comfortable in what is truly a worldoutside my comfort zone.

International Supermarket and NewCentury are far from being the only Asian mar-


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Although I adore breakfast food, I rarely eat an actual break-fast. In the morning I crave only the most inelegant, unappeal-ing pairing a culinarian could ever conjure: coffee and ciga-rettes. Until my smokers rights have been finally annihilated, Iwill continue savoring them both in respectable quantities. As a cook, whose duty it is to appease the appetites of others, Ihave found only two things that whet my own appetite for solidsubstance in the morning. The primary culprit is the sweet siz-zling smell of smoked pork, expelling its porcine perfume fromany and all equipment used to cook bacon. It is the almightiestof meats in my opinion, worthy of its own spot in the founda-tion of a properly balanced food pyramid.

Madness in the Melting Pot

words: john zot


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soup, or grab a side of Caesar dressing, and that

he wasnt trying to cop a feel. Scotty must have

worked in a hellacious, way-too-busy weekend

joint before we worked together, because no

matter what the restaurant looked like at 6:30on Friday night, hed start getting jittery. At the

first sight of tables showing up, he always--and

I mean always --remarked, Here they come

boys, as if the Roman legions had just finished

conquering Europe and we were the unfortunate

cooks sentenced to feed them all. Scotty, if you

ever read this, I know its cool and I love you, you

kooky old bastard.

Then there was Rick, Tricky-Rick, as

I called him, or even Silent P (as in Prick),

as he sometimes introduced himself. During

the summers Rick came in to work the dinner

rush in a pub out West that I once referred to

as my home away from home. In t he winter,

he worked in the kitchen at the ski lodge so he

could snowboard for free. Rick rolled in at 3:00

p.m. to set up and work the cold side, which

took the first hit from customers at around

5:30. In his two-and-a-half hours of relative

downtime amidst the trickle of tickets for happy

hour customers wanting nachos, Rick cleaned

and restocked his line cooler and steam table

in an immaculate fashion. Im O.C.D. when it

comes to prepping my mise en place prior to

service, but this kid took it to a level for which

psychoanalysts havent yet developed a term.

Right before the dinner rush hit, when his line

was less than a smudge away from perfection,

he covered every visible inch of stainless-steel

with a double layer of plastic wrap, making

sure to keep it cling and wrinkle free. Then

wed get hit--sling this, sling that, do our thing,

feed the masses, have a laugh, wind down, and,

finally close. After the ceremonial post-rush/

pre-clean smoke, Rick would come in, switch

out his cooler containers, stock a little more if

necessary, put the lids on, rip off the plastic

wrap, and within ten minutes be in his streetclothes clocking out.

Idiosyncrasies might not quite account for

the nature of a pastry chef I knew named Claire.

Perhaps it was an infrequent quirk at some

point in her career but by the time I worked

with her, she had a full-fledged propensity

toward sexual aggression. Never before and not

since have I felt so vulnerable around a female.


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My only guess is that at some point she realized

that the only way to fight a certain type of fire

is by burning the hell out of it. In an industry

full of foul-mouthed man-boys trapped in a

mostly steel box for hours on end, the kitchencan be a precarious place for an attractive girl.

Not for Claire. She was the first girl who groped,

spanked, and snickered at me so viciously that

I felt violated. She was so aggressive that I

never once thought about initiating any type of

flirtatious behavior. I had a healthy fear of being

humiliated by her reaction. A friend and fellow

line cook once justified my fear when he made

the mistake of walking up behind her, grabbing

her hips and uttering a few choice phrases too

raunchy for print. If youve ever seen a small

dog mount a larger dog then youll have an

easy time picturing what happened. After a

vicious bump backwards, while he was holding

himself and moaning, she took him by a fistful

of hair, bent him over the closest countertop,

and proceeded to hump him--the way dogs do--

shouting, Is that how you like it! That poor guy

was too embarrassed to blush. He just turned

white, ghost white, and never messed with

her again. Claire, however untactfully or even

unlawfully, gave me a new appreciation for

women in the commercial kitchen, and, point of

fact, the girl could outright bake. Years later, I

still crave her spiced applesauce cake.

Cooks: my brand, my people, my

preference. The twisted societal microcosm of

the commercial kitchen claims the full gamut

of personalities and personality disorders:

from crackpots, crazies, and junkies to saints,

sages, and even a few ordinary citizens. The

fast-paced, stressful swelter of the line and

the antithetical saunter required to rock it

(i.e., to prepare food efficiently and effectively)

produce a breed of body and soul like no other.

We generally operate like a large dysfunctional

family, bound not by love but by a common

duty, purpose, and passion: to cook a damn fineproduct, present it in the most pleasing way

possible, and hurry the hell up because the

customers waiting. Idiosyncrasies are welcome

and even encouraged. You can be as strange as

they come, so long as you can hold your own

when--Here they come boys--its time to cook.

Reach John at [email protected]


U


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Dining and Nightlife GuideA M E R I C A N

Alexander Michaels $ 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. 704.333.3448Champions $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 704.335.2064Fenwicks $ 511 Providence Rd. 704.333.2750Fox and Hound $330 N. Tryon St. 704.333.4113French Quarter $

321 S. Church St. 704.377.7415Johns Country Kitchen $1518 Central Ave. 704.333.9551Nix $201 N. Tryon St. 704.347.2739Pikes Soda Shop $1930 Camden Rd. 704.372.0097Presto Bar and Grill $445 W. Trade St. 704.334.7088Providence Caf $ $829 Providence R d. 704.376.2008Providence Road Sundries $1522 Providence Rd. 704.366.4467Rock Bottom $ 401 N. Tryon St. 704.334.2739Selwyn Pub $ 2801 Selwyn Ave. 704.333.3443Simmons Fourth Ward Restaurant $516 N. Graham St. 704.334.6640Something Classic Caf $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 Philosophers Stone $1958 E. Seventh St. 704.350.1331The Pub $ 710 West Trade St. 704.333.9818

Thomas Street Tavern $ 1218 Thomas Ave. 704.376.1622Tic Toc Coffeeshop $ 512 N. Tryon St. 704.375.5750Union Grille $ 222 E 3rd St. Hilton Towers704.331.4360Vinnies Sardine $ 1714 South Blvd. 704-332-0006Zacks 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

Bentleys 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. 704.358.9898

Taverna 100 $$$100 N. Tryon St. Founders Hall 704.344.0515Town Restaurant $$ 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. 704.335.0288Basil Thai $ 210 N. Church St. 704.332.7212China King $ 128 Brevard Ct. 704.334-7770China 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. 704.334.5158Fuse Box $ 227 W. Trade St. 704.376.8885Ginbu 401 $401 Providence Rd. 704.372.2288

Great Wok $ 718 W Trade St. Ste M 704.333.0080Ho Ho China Bistro $ 1742 Lombardy Cir. 704.376.0807Hong Kong $ 1713 Central Ave. 704.376.6818Koko $6609 Elfreda Rd. 704.338.6869Monsoon Thai Cuisine $ 2801 South Blvd. 704.523.6778Orient Express $ 3200 N Graham St. 704.332.6255Pho An Hoa $ 4832 Central Ave. 704.537.2595Pho Hoa $3000 Central Ave. 704.536.7110SOHO Bistro $214 N Tryon St. 704.333.5189

Thai Taste $ 324 East Blvd. 704.332.0001Taipei Express $ 731 Providence Rd. 704.334.2288Tin Tin Box & Noodles $ 101 N. Tryon St. 704.377.3223Zen Asian Fusion $ 1716 Kenilwor th 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. 704.333.0431Marguerites Bakery $2424 N. Davidson St. 704.675.5756Novas Bakery $ 1511 Central Ave. 704.333.5566Panera Bread $ 601 Providence Rd. 704.374.0581

B A R B E Q U E

Arts Barbecue $ 900 E. Morehead St. 704.334.9424Jolina Tex Mex & BBQ $ 500 S. College St. 704.375.0994Macs Speed Shop $

2511 South Blvd. 704.522.6227Rib Palace $1300 Central Ave. 704.333.8841

B R E A K F A S T

Arts 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 704.342.1193Owens 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 Bens Pub $ 801 Providence R d. 704.334.6338

C A J U N & C R E O L E Boudreauxs 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

Anntonys Caribbean Cafe $ 2001 E. 7th St. 704.342.0749Austins Caribbean Cuisine $ 345 S. Kings Dr. 704.331.8778

C H I N E S E

88 China Bistro $1620 E. 4th St. 704.335.0288Vanloi Chinese Barbecue $3101 Central Ave. 704.566.8808Wok Express $601 S. Kings Dr. 704.375.1122

C O F F E E S H O P S

Caribou Coffee $ 100 N. Tryon St. 704.372.5507

Dilworth Coffee $1235 East Blvd # B, 704.330 S Tryon St, 704.Dilworth Playhouse Cafe $1427 South Blvd. 704.Einstein Brothers $ $ - 201 S. Tryon St. 704Einstein Brothers $ 1501 South Blvd. 704.Java Passage $ 101 W. Worthington 704.2Jump N Joes Java Joint $105 E. Morehead St. 704.3La Tea Das $1942 E. 7th St. 704.Novas Bakery $ 1511 Central Ave. 704.3PJs Coffee & Lounge - $210 E. Trade St. ( Epicentre) 704Port City Java $ 214 N. Tryon St. (Hearst) 704.SK Netcafe $ 1425 Elizabeth Ave. 704.3Starbucks $ 545 Providence Rd. 704.Starbucks $101 S. Tryon St. 704.Tic Toc Coffee shop $512 N. Tryon St. 704.

D E L I

Adams 7th Street Market $401 Hawthorne Ln. 704.3Arts Barbecue $ 900 E. Morehead St. 704.3Blynk $ 200 S. Tryon 704.Common Market $ 2007 Commonwealth Ave. 704.3Dikadees Deli $ 1419 East Blvd. 704.3Dogwood Cafe $ 138 Brevard Court 704.Fresco Cafe & Deli $3642 Moultrie St. 704.Grand Central Deli $101 N. Tryon St. 704.Great Harvest Bread Co. $901 S. Kings Dr. 704.Grouchos Deli $ 201 N. Tryon St. 704.Halfpennys $ 30 Two First Union Ctr. 704.3Jersey Mikes Subs $ 128 S. Tryon St. 704.Jersey Mikes Subs $ 2001 E. 7th St. 704.Jump N Joes Java Joint $ 105 E. Morehead St. 704.3Laurel Market South $ 1515 South Blvd. 704.Leos Delicatessen $1421 Elizabeth Ave. 704.3Lil Dino $ 401 S. Tryon St. 704.

Matts Chicago Dog $425 S. Tryon St. 704.Owens Bagel & Deli $ 2041 South Blvd. 704.Philadelphia Deli $ 1025 S. Kings Dr. 704.Phils Tavern $105 E. Fifth St. 704.Rainbow Caf $ 400 South Tryon 704.Reids $ 225 E. 7th St. 704Ri-Ra Irish Pub $ 208 N. Tryon St 704.Salvador Deli $N. Davidson St. 704.Sammys Deli $ 1113 Pecan Ave. 704.3


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Dining and Nightlife Guideandwich Club $ 25 N. Tryon St. 704.334.0133andwich Club $ 35 S. Tryon St. 704.344.1975ubstation II - $601 South Blvd 704-332-3100941 E. 7th St. 704-358-8100

D E S S E R T

rave the Dessert Bar $01 W. 5th St. 704.277.9993

Dairy Queen $ 431 Central Ave. 704.377.4294

Dolce Ristorante $$ 710 Kenilwor th Ave. 704.332.7525uce Ristorante $$14 N. Tryon St . Hearst Plaza 704.344.9222

Monticello $$ 35 N. Tryon St. Dunhill Hotel 704.342.1193

E C L E C T I C

he Melting Pot $$$ 01 S. Kings Dr. Stuite 140-B 704.548.2431herapy Cafe $ 01 N. Tryon St. 704.333.1353he Fig Tree $$601 E. 7th St. 704.332.3322

R E N C H

erra $$45-B Providence Rd. 704.332.1886

G R E E K

Greek Isles $$00 E. Bland St. 704.444.9000ittle Village Grill $ 10-G W. Trade St. 704.347.2184howmars $

14 N. Tryon St. 704.333.5833

N D I A N

opper $$11 East Blvd. 704.333.0063

Maharani $ 01 S. Kings Dr. 704.370.2824uruchis $29 W. Trade St. 704.372.7333

T A L I A N

arrabbas Italian Grill $$520 South Blvd. 704.377.2458oco Osteria $$

14 N. Tryon St. Hearst Plaza 704.344.8878Dolce Ristorante $$ 710 Kenilwor th Ave. 704.332.7525ig Tree $$$601 E. 7th St. 704.332.3322rankies Italian Grille $$ 00 E. Morehead St. 704.358.8004

Hawthornes NY Pizza $ 701 E. 7th St. 704.358.9339ntermezzo Pizzeria & Caf $427 E. 10th St. 704.347.2626ittle Italy $221 Central Ave. 704.375.1625

Luce Ristorante & Bar $$$ 214 N. Tryon St. Hearst Plaza 704.344.9222Mama Ricottas $$601 S. Kings Dr. 704.343.0148Open Kitchen $1318 W. Morehead St. 704.375.7449Pasta & Provisions $ 1528 Providence Rd. 704.364.2622Portofinos Italian $$ 3124 Eastway Dr. 704.568.7933Primo Ristorante $$116 Middleton Dr. 704.334.3346Cafe Siena $$230 N. College St. 704.602.2750Salute Ristorante $$ 613 Providence Rd 704.342.9767Terra $$545-B Providence Rd. 704.332.1886Villa Francesca321 Caldwell St. 704.333.7447Volare $$1523 Elizabeth Ave. 704.370.0208Zio Authentic Italian $$116 Middleton Dr. 704.344.0100

L A T I N

Cloud 9 Confections $201 S. College St. 704.334.7554Latorres $$ 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. 704.344.0343Merts Heart & Soul $214 N. College St. 704.342.4222Blue $$$214 N. Tryon St. 704.927.2583

Intermezzo Pizzeria & Caf $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. 704.332.7428Salsaritas $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 Bens Pub $$ 801 Providence Rd. 704.334.6338Cans Bar $500 W. 5th St. 704.940.0200

East Boulevard Grill $1601 East Blvd. 704.332.2414Ember Grille $$$ 601 S. College St. - Westin Hotel 704.335.2064Ri-Ra Irish Pub $ 208 N. Tryon St 704.333.5554Sullivans $$$ 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. 704.347.2749Donatos Pizza - $718-A West Trade St 704.714.4743Dominos Pizza $343 S. Kings Dr. 704.331.9847Fuel Pizza $ 214 N. Tryon St. 704.350.1680Fuel Pizza $ 1501 Central Ave. 704.376.3835Hawthornes NY 1701 E. 7th St. 704.358.9339Latta Pizza $ 320 S. Tryon St. 704.333.4015Papa Johns Pizza $ 1620 E. 4th St. 704.375.7272Picassos $ 214 N. Church St. 704.331.0133Pie Town $$ 710 W. Trade St. 704.379.7555Pizza Hut $ 901 S. Kings Dr. 704.377.7006Rudinos Pizza & Grinders $2000 South Blvd. - Atherton Mill 704.333.3124UNO Chicago Grill $ 401 S. Tryon St. 704.373.0085Villa Francesca321 Caldwell St. 704.333.7447Zio Authentic Italian $

116 Middleton Dr. 704.344.0100

Q U I C K B I T E S

Bojangles $310 E Trade St. 704.335.1804Boston Market $ 829 Providence Rd. 704.344.0016Burger King $ 310 E. Trade St. 704.334.3312Chick-fil-A $101 S. Tryon St. 704.344.0222Chicks Restaurant $ 320 S. Tryon St. Latta Arcade 704.358.8212Churchs $1735 W. Trade St. 704.332.2438Dairy Queen $1431 Central Ave. 704.377.4294Dominos Pizza $ 343 S. Kings Dr. 704.331.9847Fuel Pizza $ 214 N. Tryon St. 704.350.1680Fuel Pizza $ 1501 Central Ave. 704.376.3835Greens Lunch $ 309 W. 4th St. 704.332.1786Mr. Ks $ 2107 South Blvd. 704.375.4318Papa Johns Pizza $ 1620 E. 4th St 704.375.7272

Pasta & Provisions $ 1528 Providence Rd. 704.364.2622Pita Pit $ 214 N. Tryon St. 704.333.5856Quiznos Sub $ 127 N. Tryon St. 704.374.9921Quiznos $ 320 S. Tryon St. Latta Arcade 704.372.8922Roly Poly Sandwiches $ 317 S. Church St. 704.332.6375Sbarro $ 101 S. Tryon St. 704.332.5005Simply Subs $ 212 S. Tryon St. 704.333.0503Smoothie King $Epicentre - 210 Trade St. 704.979.6911Smoothie King $One Wachovia Center 704.374.0200Spoons $415 Hawthorne Ln. 704.376.0874Woodys Chicago Style $320 S. Tryon St. - Latta Arcade 704.334.0010Zacks 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 $$$1601 E. Seventh St. 704.332.3322GW Fins $$525 N. Tryon S 704.716.3467LaVecchias $$$ 225 E. 6th St. 704.370.6776McCormick & Schmicks $$$ 200 South Tryon St. 704.377.0201McIntoshs $$$

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

Lupies Cafe $ 2718 Monroe Rd. 704.374.1232Merts Heart and Soul $214 N. College St 704.342.4222 Prices Chicken Coop

uptown magazine september 2009

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