Temperatures in Charlotte have finally started to dip a bit, and fall menu additions and events are seemingly popping up all over town! Here’s a quick rundown:
First up, Good Food on Montford. This neighborhood go to on the Park/Woodlawn corridor has added Moroccan spiced Springer chicken sausage with pickled pepper tabbouleh and green herb Tahini as well as Kuri squash soup with curry creme fraiche, crispy halloumi and fried Brussel sprouts for the fall season.
Kuri Squash Soup
Bruce Moffett’s quaint Barrington’s (perfect for a date night) off of Fairview Road in SouthPark has newly added North Carolina trout with sweet potato grits, kale, caramelized onions, sweet potato chips and warm bacon vinaigrette to the menu. Also new is an Arugula Salad with butternut squash, apples, gingerbread croutons, honey roasted walnuts, apple butter and apple cider vinaigrette.
Sea Scallops with Butternut Squash Cavatelli
WP Kitchen + Bar, of Phillips Place in SouthPark is now offering squash soup with roasted pumpkin, cardamom cream and pumpkin oil as well as poached pear and stracciatella with prosciutto, maple-hazelnut vinaigrette, pomegranate, watercress and sourdough. Feeling the need to go a bit heavier with the chill in the air? Try their Trofie Pasta: braised lamb, tomato, roasted sweet onions, porcini mushroom and cured egg yolk. Pictured: crispy Brussel sprouts with cippolini onions, crispy pancetta & Bacon vinaigrette.
Crispy Brussel Sprouts
Ruth’s Chris is toasting fall with a Burly Wine dinner on Friday, November 3 with Burly Winery founder Hank McCrorie. On the menu? Butternut squash bisque with candied capicola, King salmon Puttanesca, porcini rubbed broiled bistro over creamy orzo, blistered baby carrots and black berry demi and a trio of cheesecakes. Cost of $115 per person includes wine pairings. Reservations are required at 704-556-1115.
Bruce Moffett’s Stagioni of Myers Park is hosting a fun Kitchen Collab dinner on Wednesday, November 8. Chef Drew Dodd will be joined in the kitchen by James Beard Award-winning chef Eric Ferguson of Oregon. Together they will prepare a fantastic menu for evening featuring Stagioni staples and faves and additions from Chef Eric. Menu will be priced a la carte and Italian wine pairings will be available for an additional cost.
Chef Drew Dodd
Chef Blake Hartwick of Elizabeth’s Bonterra will host a five course wine dinner featuring Ramey Wine Cellars on Thursday, November 9. A peek at the seasonal menu finds shrimp and scallop dumplings, smoked duck breast and bison short rib with melted leeks, cabernet fondue and Ashe County crispy cheese curds. Cost of $85 per person includes wine pairings; reservations are required at 704-333-9463.
Chef Blake Hartwick
Not at all about fall but worth a mention: one of the Queen City’s favorite spots for Mexican fare, Cantina 1511 will soon open its third location here, this time Uptown in the former Blue Restaurant and Bar spot in the Hearst Tower (206 N. College Street). Cool and different about this location? The street level indoor/outdoor patio. Perfect to enjoy their brunch menu served every day of the week until 3 p.m.
NOTE: Photos courtesy of restaurants and winery.