The creative team behind Maverick Rock Taco has combined two themes – Mexican-motivated fare and American rock n’ roll. And the place does rock. This clash concept, straddling both sides of the border, is located on Montford Drive just off of Park Road.

The atmosphere at Maverick is very visually inviting. The main dining room walls are chock full with spectacular murals of legendary rock stars, each one hand air-brush painted. The inviting bar and additional seating are surrounded by rustic brick walls and colored lights above, along with the very fitting, hanging electric guitar. There’s as much rock as there is taco to this eatery. You don’t have to be a fan of the 60s and 70s to appreciate the place; however, it will whisk you back in time if you let it.  Throw on some old jeans and a hip shirt… OK, if it’s a work day, at least loosen the tie.

Just as they have accomplished an appealing look, Maverick’s menu has enticing offerings that are Mexican inspired, with a twist. There’s just enough choice to easily return several times and try something different; and allow the kitchen to maintain consistency. The menu changes, the current one being the Fall/Winter 2012 edition. Snacks & Apps include Chili-Lime-Tequila Wings, Corn Crusted Calamari, Oven-baked Nachos, along with Quesadillas; and Ceviche that combines Mako shark, calamari, shrimp, fresh coconut, rum and lime. In addition to several starters, there are soups and salad items throughout the menu marked with a “V,” for vegetarian style.

Main headings include Burritos, Clay Pot Enchiladas, Tortas (griddle-baked sandwiches) and Premium Plates, like Grilled Skirt Steak, and Roasted Chicken Mole. Oh yeah, and the highlight of the menu, tacos: 15 different Street Tacos. The cool thing is, you can order two tacos and a side, or just order any one or more tacos. They are cooked on a hot plancha grill and made with fresh corn tortillas, flour tortillas or Bibb lettuce (if you must).

Jalapeno Mahi Mahi, Adobe Spiced Chicken Tinga, Blackened Mako Shark, Fried Avocado, Crispy Whitefish and Guajillo Chili Roasted Pork are just a few of the many tacos offered. The sides to choose from include Mango Jicama Slaw, Mexican Street Corn, Mexican Veggies, Black Beans, Black Eye Pea Salad, Roquero Charro Beans, Poblano Green Rice and Spicy Cilantro Lime Fries. Whatever you decide to order, I highly recommend sharing an order of the fries; they were hot, crispy and deliciously flavored.
My initial visit was on a busy Friday evening, prime time. My party was seated at a comfortable booth in the main dining room, surrounded by rock legends. Within seconds the server was at our table and, music to my ears, introduced himself, asked if this was our first visit, and if it would be alright if he highlighted the menu for us! I take extreme pleasure in being warmly and professionally greeted at the table, and I am sure I’m not alone. It sets such a great tone for the entire dining experience. We ordered drinks and they arrived quickly. We ordered dinner and within a few minutes, our dishes were before us. Everyone enjoyed the tacos they ordered. My personal favorite was the Corn Crusted Calamari taco with jicama slaw, salsa roja and green chili ranch sauce; imaginative and well prepared. Also very tasty was the Chimichurri Skirt Steak taco with tomatillo-avocado salsa and pickled onions. I also enjoyed the Ahi Tuna taco with Asian slaw, cusabi and radish, although it doesn’t appear on the current menu.

The only disappointment on our table was the Chipotle BBQ Ribs. The meat was very dry and a little tough; they also were lacking in flavor. I didn’t get the chipotle. The piece of corn that arrived in addition to the rib plate was a bit overcooked. At the time, this was the summer menu; the ribs do not appear on the current menu, which is available on their website.

Highlights from other visits include the guacamole; the chunky classic was very good, with a wonderful texture and spicy, with quite the kick to it. The fresh corn tortillas did taste fresh. The Tortas, or toasted Mexican sandwiches, are a fine consideration; take the Dos Equis Braised Short Rib Torta. The tender, juicy beef was delicious. All the sandwiches include Poblano Rajas, Chihuahua cheese, pickled onions, mixed greens, Pico de Gallo, black beans and jalapeno crema. They also arrive with the tasty spicy cilantro fries. For a complete dinner, the Fall/Winter menu’s Premium Plates include Chile Relleno, Mahi Mahi Veracruz, Roasted Chicken Mole, Grilled Skirt Steak; and Fajitas in shrimp, chicken or steak. They are each served with Roquero Charro beans, Poblano green rice and Mexican Street Corn.

If late-night dining is your thing from time to time, Maverick’s bar is open until 2 a.m. daily and offers a late-night food menu. There are plenty of choices, including wings, chips and salsa, tacos, burritos and salads. There’s even a Chihuahua Hot Dog with jalapeno-cured bacon, avocado crema and cilantro – yum.

Sure, they have about a dozen thirst-quenching margaritas made with organic and local produce, herbs and aromatics; along with organic blue agave nectar. And they have several beers on tap. Maverick also has a splendid variety of beers by the can; more than 30 varieties.  Young’s Double Chocolate, Sierra Nevada Torpedo, Mama’s Little Yella Pills and Mother Earth Sunny Haze, to name a few.
I have to tell you about the jukebox. Well, it’s not a jukebox in the real sense; it’s more of a digital virtual jukebox. In the bar area is a large touch screen computer monitor hanging on the wall. The bartender explained to me that it’s a great system, as you can ask for just about any song ever recorded; even if the song isn’t technically rock n’ roll. I know that must be true, because on one visit we heard Tiptoe through the Tulips by Tiny Tim. Thankfully, most of the other selections chosen were great rock songs. All the guests may have great culinary taste; not necessarily when it comes to music.

I think Maverick Rock Taco has all the elements of being a long-term successful addition to the myriad of eateries and bars that make Montford Drive a culinary cornucopia. The culture of the staff is commendable, from opening the door as you enter or exit, to the servers and bartenders who maintain a warm, personable and professional manner. Although the kitchen needs to be a bit more careful on quality, the majority of dishes were very tasty, a good value, and timing was consistently very good. And most importantly, (I hope certain south Charlotte restaurateurs are reading this), a manager was regularly walking the floor and checking with guests. I will be back to Maverick for a casual, comfortable and visually appealing setting that offers tasty Mexican-inspired selections with a great big slice of American rock n’ roll.

Maverick Rock Taco
Three of four stars
1513 Montford Drive
Phone: 704-527-1400
Hours: Sunday to Thursday, 11 a.m. to 11 p.m.
Friday and Saturday, 11 a.m. to midnight
Details: Bar – open till 2 a.m. daily
www.xeniahospitality.com

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

Worst Scores

• China Express/Ming’s Restaurant, 315 S. Polk St., 28134 – 91
Violations included: Hand-washing sink used for storage; raw food stored above ready-to-eat food; food stored directly on cooler shelf; coolers and microwave need cleaning; food not kept cold enough; sauce containers stored on floor; items on cook line need replacement

• Persis Indian Grill, 14027 Conlan Circle, 28277 – 92
Violations included: No notice that clean plates needed for using buffet line; employees came in and started working without washing hands first; no paper towels at hand-washing sink; sanitizer not at correct strength; cooler not working properly; date marking not used correctly; flies in kitchen.

• China Buffet, 9931 Lee St., 28134 – 93.5
Violations included: Employee drinks not covered; no soap at hand-washing sink; hand-washing signs needed; prep cooler not keeping food cold enough; proper date marking not used; sanitizer not labeled correctly; general cleaning and repairs needed.

All Scores

28134

• BJ’s Warehouse, 11715 Carolina Place Pkwy.
Meat – 99
• BI-LO, 9101 Pineville-Matthews Road
Café – 94.5
• Bourbon Street Grill, 11025 Carolina Place Pkwy. – 96.5
• China Buffet, 9931 Lee St. – 93.5
• China Express/Ming’s Restaurant, 315 S. Polk St. – 91
• Longhorn Steakhouse, 10605 Centrum Pkwy. – 96
• McAlister’s Deli, 11025 Carolina Place Pkwy. – 96.5
• Sbarro Italian Eatery, 11025 Carolina Place Pkwy. – 98
• Starbucks, 9015 Pineville-Matthews Road – 97

28209

• 7-Eleven, 4401 Park Road – 98.5
• Harris Teeter, 4101 Park Road
Deli – 99.5
Produce – 100
• Harris Teeter, 5030 Park Road
Seafood/Meat – 99
• Hef’s Bar & Grill, 1600 E. Woodlawn Road – 98
• La Commercial Mexicana, 3609 South Blvd. – 97.5
• Monkey Joe’s, 1601 E. Woodlawn Road – 98.5
• Overseas Food Market, 4603 South Blvd. – 94
• Park Road Baptist Church cafeteria, 3900 Park Road – 97
• Subway, 4323 Park Road – 100

28210

• Cherry House Restaurant II, 7631 Sharon Lakes Road – 95.5
• D.D. Peckers Wing Shack, 10403 Park Road – 97.5
• Del Frisco’s Double Eagle Steakhouse, 4725 Piedmont Row Drive – 100
• Flavors, 5900 Quail Hollow Road – 95.5
• Genero’s Peruvian Rotisserie, 10405 Park Road – 96.5
• Keys of Carolina, 1715 Sharon Road – 97.5
• Monterrey Mexican Restaurant, 10707 Park Road – 96
• Nick’s Café, 6302 Fairview Road – 96

28211

• Earth Fare, 721 Governor Morrison St.
Meat/Seafood – 97
• Yama Asian Fusion, 720 Governor Morrison St. – 95

28226

• Bailey’s Sports Bar & Grille, 8500 Pineville-Matthews Road – 94
• Caribou Coffee, 7804 Fairview Road – 97.5
• Charlotte Country Day School cafeteria, 5936 Green Rea Road – 100
• Hungry Howie’s, 8334 Pineville-Matthews Road – 98
• Maria Bonita, 7741 Colony Road – 98.5
• Quick Wok, 8328 Pineville-Matthews Road – 97.5
• Thai House, 8706 Pineville-Matthews Road – 97

28270

• Arby’s, 9456 Monroe Road – 97.5
• Circle K, 9726 Monroe Road – 94
• Five Steps II, 1609 Sardis Road N. – 98.5
• Swiss Farms of Charlotte, 1431 Sardis Road N. – 96

28277

• Duckworth’s Grill & Taphouse, 14015 Conlan Circle – 95
• Harris Teeter, 10616 Providence Road
Produce – 99
• Harris Teeter, 7852 Rea Road
Produce – 98
• Kangaroo Express, 9620 Rea Road – 96
• Persis Indian Grill, 14027 Conlan Circle – 92
• Quiznos Sub, 8031 Ardrey Kell Road – 99.5
• Smoothie King, 9405 Bryant Farms Road – 98
• Starbucks, 9820 Rea Road – 98.5
• Target café, 7860 Rea Road – 97
• What’s Your Beef Butcher, 14021 Conlan Circle – 96.5

Chef Ron Ahlert is helping people with this cooking class

Chef Ron Ahlert is a south Charlottean and you can be extremely proud to call him your neighbor. We all want to live a life that contributes in a positive way to those around us; Ahlert exemplifies that desire and lives it daily as he raises the hopes and dreams of many of our neighbors who have experienced misfortune. Hundreds of folks from our area who were out of work, out of luck and leaning toward hopelessness discovered the life-changing event that can be found in the culinary world.

You see, Ahlert is executive director of the Community Culinary School of Charlotte. The school, a private non-profit 501-3(c) is celebrating its 15th anniversary this fall. It provides culinary arts training to adults who have had barriers to employment.  What was originally a one-room section of an unfinished warehouse with two students is now five offices, a conference room, a classroom that serves each class of up to 25 adult students and a complete institutional kitchen, from deep fryer to pizza oven. To date, more than 700 at-risk adults have graduated from the program.  Students go on to work in restaurants, country clubs, hospitals, bakeries and hotels throughout the Charlotte community.  There’s even a full-service catering division and food cart – both of which help fund the school and put students and alumni to work.

In a 14-week training session, students learn culinary arts, sanitation and safety protocol and job readiness skills that are necessary to obtain career-level jobs. Students who attend do not have the means to pay for their tuition.  Instead, they attend on a barter system, supporting the mission of Mecklenburg County’s Meals on Wheels provider, Friendship Trays, to “pay” their tuition. Through this Meals-on-Wheels program, students prepare more than 700 meals daily to feed Charlotte’s homebound and hungry. Congratulations to Ahlert, the entire staff and all who support this extremely successful endeavor. You can find more at www.communityculinary.org.

Another first on the way – Publix will open its first North Carolina location in Ballantyne. Publix Super Markets has signed a lease for a location at Providence Road West and Johnston Road, initiating a new division based in Charlotte. The grand opening date depends on several factors, including permitting and completion of the store’s construction; however, the opening is tentatively planned for early 2014. You may have noticed that the Ballantyne Harris Teeter at Ballantyne Commons Parkway and Johnston Road is undergoing a major expansion and upgrade. You don’t suppose it has anything to do with the new Publix that will open just down the road? I do know one thing for sure; we will all be grateful and appreciative recipients of even more high quality food options.

Happy Anniversary:

Happy 2nd - The Myers Park Mellow Mushroom on Selwyn Avenue opened two years ago, and business is great, thanks to meeting and exceeding guests expectations. Marc Kieffer, owner of the Myers Park Mellow Mushroom said, “We want to thank all of the pizza lovers who have made our store a success over the past two years. The celebration couldn’t happen without their support and loyalty.” Fans who want the latest slice of Mellow news should follow them on www.facebook.com/MellowMushroomMyersPark and on Twitter at @MMMyersPark.

Happy 5th – On Tuesday, Oct. 16, Passion8 Bistro celebrated its fifth anniversary. Owners Luca and Jessica Annunziata expressed their thanks; “Well friends, it is with all of your kindness and support over these five extraordinary years that has allowed us to continue to do what we consider an absolute blessing.  For a little brothel (at one time, long ago) in the middle of nowhere each day we are inspired. We support those who care as much as we do at providing outstanding quality products and beautiful ingredients.  This is what has distinguished us and what will continue to be our ethos.  Thank you for your patronage and voting with your dollar for what I believe is a revolution in food.” I couldn’t have said it better, Luca and Jessica. Congratulations on a well-deserved milestone. Make reservations at www.passion8bistro.com.

Happy 83rd – Eighty-three years ago, the Great Depression began and Mallard Creek Presbyterian Church had just completed the construction of their first Sunday school rooms.  Times were hard and the contractor had to be paid.  The deacons of the church organized a barbecue that included three or four pigs and a goat.  This year they expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of coleslaw, brew 400 gallons of coffee, and entertain close to 20,000 people.  Four drive-thru take-out lines will be taking orders of one sandwich up to extra-large group orders (just call ahead). The ‘granddaddy’ of all barbecues is Oct. 25 and worth the drive. Go to www.mallardcreekbbq.com

Another first! - Dean & Deluca in Phillips Place has reopened, following a complete renovation. The newly designed space now features the brand’s first full-service, in-store restaurant, appropriately named the Wine Room. It’s open for brunch, lunch and dinner. Formerly of Toscana and Luce, Executive Chef Andres Moncayo has been part of this location’s team for eight years. He oversees the store’s new menus, including the Wine Room; seasonal prepared foods and catering. The new dining room’s menu showcases the freshest ingredients from their own market, including tapas-style small plates, salads, panini, a selection of artisan cheeses and charcuterie. Offerings include Poached Pear and Valdeón Blue Salad; South American Ceviche; Seared Scallops with Lentil Salad; and Braised Cabernet Short Rib. The Wine Room offers more than 80 wines by the glass and 1,000 by the bottle (thus the name), all available in the store’s retail market to sip at home.
More info at www.deandeluca.com

Felling crabby? – Jonathan Leary, executive chef at Sullivan’s Steakhouse, and Bob Kalish, executive chef at Del Frisco’s Double Eagle Steakhouse, are pleased to announce the opening of the highly anticipated Stone Crab Claw Season.  From Wednesday, Oct. 17, until May 15, this seasonal delicacy will be offered at both establishments in south Charlotte, based on availability. The sweet, firm crab claw meat is not widely available outside of their native Florida. These delectable claws are flown fresh from the Florida Keys, one of the only regions where they are available.  Once harvested, the claws are cooked fresh on the boat, then promptly chilled, never frozen, and flown fresh to the restaurants. The claws are great to share as an appetizer or as your main entrée. Claws are cracked fresh to order and are served with a traditional tangy Dijon sauce and fresh hot towels. Stone crab claws are considered highly sustainable, as one claw is harvested from the crabs and the crab is then returned to the sea so it can regenerate the claw. Get to both locations via www.delfriscos.com.

Worth the drive – Located in Huntersville is a village where imagination, fantasy, and history burst to life; a magical realm where you forget about your daily cares and enjoy the magic of a time long ago.  The Carolina Renaissance Festival and Artisan Marketplace began in the Charlotte area in 1994, with 6 acres of village attractions.  The event has grown to become one of the largest Renaissance-themed events in the country, operating seven consecutive Saturdays and Sundays in October and November. The 22-acre tree-lined Renaissance Festival village is nestled amongst 245 acres of pristine forest.

In addition to the shows, music, crafts, and delight of getting lost in another time, you can indulge in a unique culinary experience.  Village kitchens cook up an endless feast of bread bowl stews, steak-on-a-stake, gourmet sausages and the festival’s famous giant roasted turkey legs.  For dessert, try the fresh crepes, cakes and cookies from the Monks Bakery, candy delights from the Chocolate Shoppe, Italian ice, gelato or a bag of cinnamon-roasted almonds.  Festival pubs offer a wide variety of craft beer, wine, honey mead and even Medieval Margaritas (not sure they had these back then). Go to www.royalfaires.com/carolina for details.

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

This is a nice sized establishment, with the kitchen down the middle, a sushi bar running down both sides and tables and chairs beyond to the walls. There are several tables on the patio to dine outside, as most of us love to do from time to time. The walls depict large Japanese art prints and there are a few television monitors to watch the game du jour.

On a busy Saturday evening, you may have a wait for a table and you may even find the bar seating full. Wait a few minutes and something will become available. An obvious draw, like any eatery, is the menu. In this case, for two reasons; first, the menu is extensive. You’ll find Appetizers; Ru San’s Original Sushi Rolls; Sushi; Sashimi, Temaki, Yakitori and Tempura; there are Chef’s Dinner Specials, Fried Rice; Yaki Sakana, Traditional Dinners and Noodles; there’s also a lunch-time sushi buffet. The second reason is prices even a college student would adore. Long before the term “dollar menu” was part of everyday fast-food marketing, Ru San’s was offering multiple menu items at two or three pieces starting at a buck.

I want to highlight several of the items that I tasted, as several were worthy of ordering again. I am separating the food from the service, as the two are more divergent than most any other dining establishment I know. A big part of the draw is a menu chock full of items for less than two bucks.  For instance, under Tempura, you can get two pieces of crab stick or chicken for $1; oysters, scallops or shitake mushrooms for $1.50; and tuna, sea bass or swordfish for $2. Cool little sides or starters or whatever you want them to be. The appetizers range from $5.95 to $9.25; except for the Grilled Teriyaki Rice Ball at $2; and it’s pretty tasty. There’s a nice Calamari Tempura maki roll with six pieces for just $3.50. All of the nigiri, a single piece of fish over rice, goes for one dollar each. It’s like ordering just one meatball at the Italian place, only here you can do just that – Oriental style.

The Angry Spider, one of the ‘original sushi rolls,’ was very good: fried soft shell crab, avocado, green leaf and sprinkled with seven spices and topped with spicy crab. Ru San’s created some very interesting items in the sushi listings. I was especially pleased with the Gone with the Wind: tuna, salmon, crab stick, cream cheese, cucumber, carrot and avocado. They take several small rolls and bind them together in a rectangular shape, like a thick piece of bread; it’s lightly fried and sliced like bread twice to create three beautiful pieces. It tastes as good as it looks, dipped in the accompanying spicy aioli sauce. The food wasn’t spectacular, but it was consistently good; unfortunately, the service is very inconsistent.

On the initial visit on a weekend evening, we were seated fairly quickly and ordered glasses of wine, which took several minutes longer than we thought it should take. We immediately ordered sushi rolls and after about 15 minutes passed, I asked our server how our order was doing. She politely informed us that it takes about 25 minutes for an order. All I could think of was that in all the restaurants I have experienced over the last few years for sushi rolls, I do not recall ever waiting 20 minutes or more. We did this time. The next round of sushi arrived in less time, but still more time than we thought acceptable.

Having worked in restaurants for 15 years, including my own for several of those years, I understand that a kitchen can get overwhelmed, a cook or a server doesn’t show up or cuts themselves and suddenly you are “in the weeds.” So I return for another visit and again my party is seated right away. On this occasion the service was better. It felt like it still took a little too long for our selections to arrive for each item ordered, compared to what we were used to at so many other sushi eateries. We enjoyed our selections even more than on the previous visit, especially Gone with the Wind.

The adage ‘third time’s the charm’ doesn’t always hold true. Again, on a weekend evening, we stopped in after 8 p.m. as the evening rush was ending. We decided to sit at the sushi bar in hopes service might be a bit faster; we were hungry. In short order, the server arrived and we ordered wine, beer, tempura and sushi. A few minutes later wine arrived. Five minutes later I asked about the Sapporo beer; he looked surprised and came right back with it. I was hoping for a glass as the bottle is 20 ounces; a bit large to drink from.

Several more minutes pass and I finally have a glass. A few minutes later, about 15 minutes after ordering, the tempura and one roll arrived. The restaurant had really quieted down by now. After 30 minutes passed I asked about our other sushi order and a few minutes later it finally arrived.

Unfortunately, we were not the only patrons experiencing a less than ideal dining experiences that evening. A guest sitting next to me had ordered a roll and shrimp fried rice. She finished the roll and after about 20 minutes of sitting there she began telling the sushi cooks standing before her to forget the order, it was taking too long. The server came over and she kept saying she didn’t want it; a couple of minutes later it arrived. I was hopeful a manager would stop to apologize, appease, maybe even ‘comp’ the item and not charge the guest. None of that happened.

Ru San’s appears to be a prime example of what can happen to a restaurant that has been open for several years and the business has stayed pretty busy. One word comes to mind: complacent. It is easy to believe that ‘… the patrons will continue to come in because they always have and we’ve been open so long…’ Personally, I do not ascribe to that philosophy. I think a great restaurateur treats every day they are open like it is the first day and the most important day; that every guest deserves the very best and to leave wanting to return soon and tell everyone they know what a great dining experience they had. It doesn’t matter whether it’s a hot dog stand or you’re serving prime filet mignon. The guest deserves the best meal possible.

In all the time I spent at Ru San’s, not once did I see a manager or anyone going around to check on guests, an essential element to running a good restaurant. I called and left a voice message to speak with a manger to answer some basic questions, like how long they have been open. No one returned my call. Although the food was good – not great – and the prices are very reasonable, the lack of service would keep me from returning. There are just too many other very good dining spots in south Charlotte, especially for sushi. I would recommend Cowfish, Jade, 18 Asian, Yama Asian Fusion; or the new How Do You Roll in Ballantyne that will create you a custom roll in about three minutes. Enjoy sushi on your time!

Ru San’s Japanese Sushi and Cuisine
Two of four stars
2440 Park Road
Phone: 704-374-0008
Hours: Lunch – Monday to Friday, 11:30 a.m. to 2:30 p.m.; Saturday, noon to 3 p.m.
Dinner – Monday to Thursday, 4:30 to 11 p.m.; Friday and Saturday, 4:30 p.m. to 12 a.m.
Sunday 3 to 11 p.m.
Details: Patio dining; take out.
www.rusanscharlotte.com

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

Put up your duke! – Your left one. In Australia, that would be your Molly. For a wonderful family of exquisite wines, you may use either hand to hold a glass of Molly Dooker.  Sarah and Sparky Marquis, both left-handed, have become Australian wine making luminaries since introducing us to Molly Dooker wines in 2006.
Twenty years in the making, these wines have made a huge splash among aficionados and critics alike. The grapes are grown on the southern coast of Australia, historically known to produce grapes that lend themselves to top-tasting vino.
Fruit weight may be a new term for you. Sparky and Sarah have created a way to measure the quality of their wines. A very objective way to measure the quality of wine, fruit weight refers to how far back on the tongue, and the palate, the smoothness and sensation of the wine reaches, once it’s past your lips.
You can try this at home or the restaurant with any red wine. Take a sip and be very conscious of how far back on your tongue you experience the silky sensation before you notice the overall structure of the intricacies of the wine.
Most importantly, several of the selections go for $25 or less and are available at many of the wine shops in south Charlotte. The Scooter is a merlot; The Maître D’ is a cabernet sauvignon; and The Boxer, a shiraz. My favorite, Two Left Feet, is a blend of shiraz, cabernet sauvignon and merlot. Learn more at www.mollydookerwines.com.
Hungry Howie’s – Hungry Howie’s Pizza has opened its seventh Charlotte area location in the Camfield Corners Shopping Center off Elm Lane in Ballantyne. Eric Fairbanks, owner and operator of eight of the 545-plus locations around the country, is a success story in his own right.
Immediately after graduating from college, he moved to Charlotte and purchased his first Hungry Howie’s franchise from an owner who opened it as an investment and wanted out. Eric’s eighth store is in Boone for all those hungry Appalachian State students. Hungry Howie’s is the Original Flavored Crust Pizza with eight crust flavor choices; Sesame, Butter Cheese, Ranch, Butter, Cajun, Garlic Herb, Onion and Original. You can even mix and match for a unique flavor. There are plenty of other menu items like wings, oven-baked subs and salads. The menu and hours are at www.hungryhowies.com.

Sake to me! – Yama Asian Fusion is offering exotic sakes, while they last. These six tastes of ambrosia are created in extremely limited quantities. If you’re a sake aficionado or want to become one, high-tail it over to Yama and ask for one of these five. #1: Born-Wing of Japan: Boasting a magnificent aroma; this sake was served at the State Dinner when former President Bill Clinton visited Japan in 1996. #2: Kokuryu 88; a limited production offering; typical nose of fermented rice, this is smooth and a little sweet on the palate when slightly chilled. #3: Born- Dreams Come True; fermented for five years in a very controlled temperature, many Japanese celebrities choose this sake to celebrate their achievements and it won first prize for aged sake in Japan’s National Liqueur Competition in 2003. #4: Daishichi-Myouka Rangyoku (just point to it); gorgeous and complex, this sake reaches perfection through a longer, more powerful process of maturation. #5: Juyondai” 14th generation; this sake is considered one of the best ever made and from a legendary brewery. #6: Born Hyozan – Iceberg; a pure, smooth and clean junmai daiginjo (a labor intensive brewing process), this Iceberg got the first prize at the international sake festival in Toronto. www.yamaasianfusion.com.
Tasting and teaching- The Gallery Restaurant, as part of the Ballantyne Hotel & Lodge, now has the great distinction of hosting a sitting U.S. president and family.  October Tastings at Gallery Restaurant & Bar offer a delicious way to taste, along with complementing appetizers. All tastings are $20 per person and begin at 6 p.m. On Oct. 12, the offering is Oktoberfest Beer and on Oct. 26 it’s Autumn Reds. You can attend Celebrate California’s Wine Crush Season on Oct. 20, 6 to 8 p.m., to celebrate the annual California Crush with Paso Robles. Gallery will feature Paso Robles wines paired with small bites, as well as educational elements.
The cost is $40 per person and space is limited. The Scotch Society of Ballantyne meets Oct. 27, 6 to 8 p.m., to explore the flavors of the boldest scotches from Gallery Restaurant & Bar’s collection.
The cost is $35 per person. This tasting is limited to 20 guests.
The great dishes at Gallery enjoyed by the first family are created by the same chefs who teach you at the Cooking School. Oct. 27, 10:30 a.m. to 1:30 p.m., the Cooking School focuses on barbecue and will feature how to prepare beef from local farm Baucom’s Best (excellent beef!) under the direction of Chef de Cuisine J. Kelly Morrow and Executive Sous Chef David Moore.
This is an engaging, educational and interactive class for epicureans of all levels. The cost for the session is $85 per person (plus 20 percent service charge).
All of the tasting and culinary events at the Gallery Restaurant & Bar require reservations and fill up fast.
Make advance reservations by calling 704-248-4100.  Get on the mailing list at www.gallery-restaurant.com.
Monday Night Football – Wolfgang Puck’s Pizza Bar offers NFL Football every Monday night. Guests will have perfect views from private booths or at the full 20-seat bar with four high-definition screens. To make every matchup memorable, the restaurant is offering newly created calzones (available only on Mondays during the games for $10 each), nearly two dozen signature pizzas (starting at $10) and a variety of bar specials on an extensive beer, cocktail and wine list that highlights regional wineries and local area craft beers. They recently began serving lunch. For reservations, go to www.wolfgangpuck.com.

Restaurant Scores? The weekly listing of local restaurant scores has disappeared from South Charlotte Weekly for the time. The Mecklenburg County Health Department has not updated its website of restaurant scores with any local restaurants since new health rating rules went into place. Scores will return to South Charlotte Weekly as soon as the county’s website is updated.

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

The Meat House, in Robinson Farms, has some new options for locals. That includes a new refrigerated case for freshly caught seafood like calamari, scallops, salmon, tuna and more.

With so many new dining venues having opened recently in the south Charlotte area, I feel compelled to check some of them out and report back to you regarding my culinary expeditions. Here’s a couple that are both inexpensive and very family friendly.

One hungry lunch time took me directly to JJ’s Red Hots. Great casual atmosphere with a set-up that is more than ready for high-volume business. You order at the counter, they give you a number and you find a seat. Shortly after sitting down, my chocolate milkshake arrived. It was as good as any hand-spun ‘the-real-thing’ milkshake can taste. And it went perfect with the dog that I ordered, arriving seconds later. It was the Char Heel – a perfectly cooked frankfurter with chili, slaw, diced onions and mustard. I will be back soon. Check it out at www.jjsredhots.com.

I also made a trip to the new American Roadside on Fairview Road for a burger and a cold beer. Here you have a choice of placing your order at the counter and taking a seat, or you can sit at the bar for full service. I chose the bar. American Roadside serves Sterling Silver Premium Beef, made to their specifications; they are fresh, made-to-order, great-tasting burgers that can be topped with a variety of goodies, so it is truly just the way you want it. I ordered a burger with sautéed onions and mushrooms with provolone cheese. I was very impressed; the meat was tender, juicy and had a great flavor. The toppings were prepared just right and the cheese was appropriately melted. Just as importantly, the soft bun was perfect! What a great value and yes, the draft beer was ice cold. See the menu and more at www.ameri canroadside.com.

Billed as an all American rock ‘n’ roll bar and restaurant, Maverick Rock Taco is located on Montford Drive where 15 North gave it a shot and missed. Maverick Rock Taco is the new concept Xenia Hospitality Group (Big View Diner, Ilios Noche and Nolen Kitchen) created to provide a culture of food with true authentic Mexican flavors. The decor is a mix of vintage and weathered reclaimed furnishings. Murals of legendary rock ‘n’ roll greats are featured throughout the main dining area, with an entire wall dedicated to the American Flag. Find out more on their Facebook page.

Taylor-made sushi – One of the newest and tastiest eateries to open in the Ballantyne area is How Do You Roll. This ingeniously delicious culinary concept began in Austin, Texas, in 2008 as the first fast-casual, custom sushi shop. This franchise, locally owned and operated, just opened in the Ballantyne Corners at North Community House and Ballantyne Commons Parkway. Having sampled the options the day before they opened, I can highly recommend you check them out. This is truly a build-your-own-sushi roll restaurant, offering a huge array of ingredients allowing you to create an almost unlimited number of distinctly different sushi rolls. Think of it as a buffet of ingredients on the other side of the glass and the master roller will create the roll with the items you choose, in mere seconds. They are super-fast. First, choose your wrap and rice; then choose your veggies, followed by the fresh protein (meats); then top it off with any and all toppings and sauces you want. Sit down or take it out, complete with chop sticks, soy sauce and wasabi. Learn more at www.howdoyouroll.com.

South Charlotte arrives – Oodles of folks who have relocated to our neighborhood have been wishing for the one store they had back home or have shopped in, and desire to re-live the experience over and over. That opportunity is just around the corner. The Whole Foods Market is scheduled to have a Grand Opening at the new store in SouthPark on Aug. 29. For the un-indoctrinated, you can learn all about their philosophy and products, and sign up for updates at www.wholefoodsmarket.com. The new SouthPark location also has a Facebook page.

Chill out – Back in 1981, TCBY opened the country’s first frozen yogurt shop in Arkansas. Ballantyne Village will soon have its own TCBY in place of Kilwins (still miss them). Samuel Batt owns and operates 12 successful TCBY locations in the Carolinas with Ballantyne Village being his ninth in the Charlotte area. The Ballantyne Village opens in September. Learn more at www.tcby.com.

The age old question of “which came first…” has taken a new twist; “which came first, the egg or the heirloom egg?” Heirloom chicken breeds are those raised by farmers before the rise of industrialized agriculture. They were bred to be well-suited to local environmental conditions. In addition to having different colored shells, heirloom eggs have rich, distinctive flavors.

Pete & Gerry’s Organics, a leading cage-free egg producer with exclusive U.S. commercial rights to heirloom eggs laid by Ameraucana and Marans hens, is now offering its heirloom eggs at The Fresh Market stores throughout the U.S., including south Charlotte. Pete & Gerry’s Heirloom Eggs are characterized by pastel blue or chocolate-brown shell coloring. They are known for deep yellow yolks and very rich flavor. Learn more about Pete & Gerry’s Heirloom Eggs and explore recipes at the www.heirloom-eggs.com.

Fresh surf and turf – From dry-aged prime steaks to Kobe beef hot dogs, The Meat House in Robinson Farms has been pleasing south Charlotte residents by listening to what you want and providing what you ask for since April 2010. The products offered have changed based on what customers request, guaranteeing their success. Craft beers, fresh produce, milk and baked breads locally produced, along with wines, shrimp burgers and exotic meats like ostrich are all available. In fact, seventy percent of the products available at the Meat House are locally produced. You also will find a very cool new cooker and smoker; the Pit Barrel Cooker allows you to hang meat and smoke it as well as grill.

Most recently, you said you wanted ultra-fresh seafood and they listened, again. There is now a refrigerated case containing fresh catch; as the sign reads “Day Boat Fresh Fish – Freshest Fish in Charlotte.”  The seafood does look spectacular; want to make your own calamari at home? They have fresh squid tubes ready to slice and sauté or fry. The P.E.I mussels, petite Mass. Bay scallops and Scottish salmon all looked beautiful. For the weekends, the case is teeming with the freshest swordfish, sushi-grade tuna, cod, flounder, haddock or red grouper – if it’s very fresh and available, you will see it. The Meat House has evolved into a great outlet for great meats, local products and now fresh seafood. Find hours and more at www.themeathouse.com.

Happy 6th Anniversary: What would you say if I told you I wanted to open a gourmet dining experience venue, in a brand new corporate office area, with zero on-street visibility from a major road; and oh, by the way, the office buildings around the restaurant are so new there are no tenants; yet. That was six years ago, and today, Bernard and Shannon Brunet are celebrating six successful years. And yes, in a location where the food and entire dining experience has to be so great that people will find it and highly recommend it. Global Restaurant is just that restaurant and is located just off Johnston Road on Toringdon Way, by the Earth Fare. This is a dining destination offering a delectable array of dishes that are derived from around the world; thus the name.

Consider culinary works of art like the Shrimp “Ooo La La!!!” – flash fried and tossed in a sweet and sour papaya vinaigrette; or the Eggplant Spring Roll – served with a zesty lavender honey dip, daikon and cucumber salad. One more – the Berkshire Pork Belly – 24-hour braised, with purple and green haricot salad, tat soi and tarragon vinaigrette. And these are just a few of the appetizers! Of course the menu changes regularly. See the mouth-watering creations and make reservations at www.global-restaurant.com.

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

Fox and Hound’s Ballantyne location is at 15235 John J. Delaney Drive. See why our culinary expert says it’s worth a visit.

You can almost start to hear the cheering, and before you know it, one of America’s favorite sports, professional football, will take the field and fill millions of monitors.

Here in our neck of the woods, the Carolina Panthers will be the big buzz, especially this coming season.  I know; this isn’t a sports article. However, I also know we have a desire to watch great games on bigger screens with lots of people. And at the same time, enjoy some yummy food that goes great with ice cold beer.

Several dining establishments have opened and closed in the Ballantyne area the last few years. One restaurant has quietly held their own and maintained a steady business; the Fox and Hound in Ballantyne.  This sports bar and restaurant has been satisfying south Charlotte’s appetite for cheering on your favorite teams for more than 10 years.

Most evenings, and especially on the weekends, I often see folks waiting outside for a table. I thought it was finally time to check them out as a good location to watch a few games with a crowd of cheering fans. It was a Friday evening at prime time.

Knowing they would be busy, I had a guest in the party make a call around 6:45 p.m. to see if we could get a table. Sure enough, they took the request for 7:30 p.m. We arrived and were immediately seated at a comfortable roomy booth.

The place is deceiving; it looks a lot bigger on the inside than it appears from the parking lot. A large horseshoe-shaped bar is just beyond the entrance. To one side is a large cocktail area with multiple tall tables with bar stools. To the other side is an arrangement of tables surrounded by the booths, many appearing to comfortably seat a party of eight. And, of course, big flat screen television monitors.

You can easily see several screens from just about any seat in the house. The center booth, where we were seated, is directly across the dining room from the featured very large screen for the main game.

As soon as our party was seated a smiling server came over, introduced herself and welcomed us to the Fox and Hound. She proceeded to tell us about the specials that evening and I took pleasure in the simple courtesy of an appropriate and pleasing first contact after being warmly greeted and seated.

The menu is extensive, consisting of appetizers, salads and soups, sandwiches, burgers, pizzas, entrée’s, and desserts. Everyone should be able to find a couple of choices or more they would enjoy. Consider this a good destination when you or others just aren’t sure what to eat.

We all enjoyed the ultimate nachos and the chicken wings, once we decided on one of the nine sauces, including hot honey, spicy garlic and honey mustard barbecue. Unique items are always appreciated. Here are a couple of examples – freshly baked Bavarian pretzels; you get four giant twists served with a side of queso.

Another is the chili cheese dogs; three mini dogs topped with spicy chili and melted cheeses, and garnished with green onion. Great bar food!

The burgers were a big hit. They are seasoned, cooked to your liking and served on a toasted sesame seed bun with lettuce, tomato, red onion, pickles and crispy fries.

The Tavern was a favorite, with sautéed onions, applewood bacon, cheddar cheese and barbecue sauce. There are several enticing sandwiches, like the Black Forest – a giant Bavarian pretzel roll is topped with grilled turkey, applewood bacon, Monterey Jack cheese, lettuce, tomatoes and honey mustard dressing.

You might not think to come to the Fox and Hound for pizza, but if that’s what you crave at that moment, I suggest you think again. We really enjoyed the Basil Pesto pie – sweet basil pesto sauce is topped with mozzarella and feta cheeses, followed by mushrooms and char-grilled chicken. The crust was thin and cooked up nicely, and the topping tasted very good as well.

Unlike some sports bars offering pizza, Fox and Hound makes them fresh in-house to order. There also is a couple of flat bread choices, like the French Dip Flatbread, topped with creamy Alfredo sauce, London broil, caramelized onions, then onion straws and horseradish sauce. It even arrives with fresh au jus sauce, so dip away.

A couple of folks dining with me decided to go for an entrée. One chose the Top Sirloin – a 12-ounce USDA choice center cut sirloin, char-grilled to your preference and served with crispy fries and thin onion straws. The steak was delicious, tender and cooked properly.

I chose the Newcastle Fish & Chips – the distinctive Newcastle Brown Ale provides a tasty beer-battered fish that is fried golden brown and served with crispy fries, coleslaw and tartar sauce;   and malt vinegar, essential for dining on fish and chips. I enjoyed the selection very much and would gladly have it again. Jamaican Chicken and Grilled Salmon are a couple more of the eight options.

Very pleased with my first visit to the Fox and Hound, I looked forward to returning. Even though it was mid-week, the place was still busy for dinner. In fact, the lounge side of the bar was hosting a large private party for a company enjoying a special occasion.

I decide to order the Half Rack of Baby Back Ribs, a Fox Fave – slow-smoked, hickory-flavored ribs served with crispy fries and Texas toast. Unfortunately, when the dinner arrived, the ribs were barely room temperature. Fair to say that someone wasn’t paying attention in the kitchen; they were obviously not heated through for serving. I checked with my guest, for confirmation, and they agreed that the ribs were almost cold.

Shortly after being served, as on other visits, the server stopped by to check on us. My guest couldn’t help but say something; the server apologized, and said a manager would be right over. Sure enough, a few seconds later, the manager was at our table. Upon being informed of the lack of heat, she immediately requested that they be allowed to make an entirely new order.

The manager was extremely sorry, stating how proud they are of the slow cooked ribs. It was obvious she was sincerely apologetic and wanted to make it right. A few minutes later the manager brought me a new dinner with piping hot ribs. They were tender, scrumptious and really hot. She stopped back a couple of times to make sure I was truly satisfied, and I was.

At the end of the meal we received the check, and I noticed that the baby back rib dinner was credited and there was no charge. I would have been happy to pay for them, as they really did properly correct the issue, and with passion. I consider the fact that the manager took the item off the check an unexpected delight. That really is the way to run a restaurant! The only thing more difficult than getting it right is correcting a mistake above the guests expectations, and that is exactly what was accomplished.

Here are a few fun facts that may further entice you to check out the Fox and Hound. They have about 100 different beers to quench your thirst, with 32 of them on tap!

The place seats up to 200 people and stays open 365 days a year, offering the full menu from 11 a.m. until 2 a.m. daily (the only exception is closing early on Christmas Eve). I look forward to my next visit to the Fox and Hound and taking in some delicious eats at a very good value and watching a great game.

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@the charlotteweekly.com.

Fox and Hound
*** of four stars
15235 John J. Delaney Drive
Phone: 704-544-8902
Hours:  11 a.m. to 2 a.m. daily
Details: Reservations are accepted; large parties.
Visit: www.foxandhound.com

Bye-Bye Kilwins – I am always saddened when any eatery closes, even if it’s just an ice cream shop; especially when it appears to be having a successful run over several years. I walked up to the door just a few days ago and it was closed, much to my surprise. I learned that the last day of business was June 24. Of course, Kilwins is no run-of-the-mill ice creamery. They offer chocolates, confections, truffles, crèmes, candy, caramels and fudge, much of it made by hand on site. It was a decadent treat to stop in after dinner and get a scrumptious hot fudge Sunday with whipped cream and a cherry. I can’t help but wonder what happened. Kilwins is a very successful company with excellent product and thriving franchise stores just beyond Charlotte and around the country. For ice cream, I will search out other options in south Charlotte. When it comes to gourmet hand-made chocolate treats, there are thankfully three excellent choices that come to mind – The Secret Chocolatier on Providence Road, Petit Philippe on Selwyn Avenue and Think Chocolate on North Community House Road. I wish each of these hard-working artisans continued success!

Newer to the Neighborhood 

If you’ve just got to have a hot dog for lunch, then our culinary expert says you should probably go check out the new JJ’s Red Hots on East Boulevard. The location uses American ingredients on their chargrilled products. But if you’re not in the mood for hot dogs, you can always relax with a cold beer. Photos courtesy of JJ’s Red Hots

Don’t Dis the Dog! – That’s the rallying cry of the brand new JJ’s Red Hots that appropriately opened on July 4. JJ’s Red Hots proclaims they are the premier purveyor of handcrafted chargrilled hot dogs and sausages in south Charlotte. You’ll say ‘hot dog!’ when you check out this newly renovated space on East Boulevard that includes a take-out window and one of the largest roof decks around. The smokehouse hot dogs from Sahlen’s Packing Company in Buffalo, N.Y., are chargrilled over an open flame. Other quality American ingredients include Weber’s Mustard, Mt. Olive Pickles and Martin’s Famous Potato Rolls. JJ’s features made-from- scratch sides and toppings, and beer and wine are available. I look forward to learning which wine goes best with a particular red hot specialty. For more information, visit www.jjredhots.com.

Chee-burgy – American Roadside has opened a SouthPark location on Fairview Road; you can’t miss the bright red canopy. This is Rich LaVecchia’s second American Roadside to open following one Uptown a few months ago. American Roadside prides itself on being “a tribute to the American roadside hamburger stands of the past.” The restaurant features hamburgers made with premium beef, wings, salads, chicken sandwiches and more. Find out all about it at www.americanroadside.com.

Wolfgang Pucks Pizza/Bar – The restaurateur extraordinaire is back in south Charlotte; after faltering with a Wolfgang Puck Express a few years ago in the Promenade on Providence. Wolfgang has come back to our neighborhood with a corporate-owned pizza joint, located in Phillips Place directly across from The Palm restaurant. A full bar, several signature pizzas and much more; small tastes, like calamari or pan-roasted mussels. There are several salads, as in the roasted baby beet with arugula, Carolina goat cheese, Marcona almonds aged balsamic. Choose from a few pasta dishes or even a bone-in strip steak. Reservations are accepted, and I highly recommend calling one in. I arrived one evening with guests who had made a reservation and we were immediately seated at a comfortable booth; even as many walked in and were told an hour wait, the bar, also packed, or the empty patio, as it was about 100 degrees that day. Check out the entire menu and make reservations at www.-wolfgangpuck.com.

Just Beyond the Neighborhood

Make the quick trip to Pineville for the new Quaker Steak & Lube. It beats driving all the way to Concord for the restaurant’s wings and more. Photo courtesy of Quaker Steak and Lube

No oil changes here – Quaker Steak & Lube has opened in Pineville in the Centrum shopping center. The new eatery has seating for 375 people, including a patio and two bars. “The Lube concept is a unique blend of outstanding service, award-winning food to include Best Wings USA and the most unique décor in the restaurant industry.  Our super-charged events and promotions are what separate this concept from the rest of our competitors. ” said John Longstreet, CEO of Quaker Steak & Lube. For example, the Pineville Lube will hold super-charged events all week including Kids Eat Free Mondays, All-You-Can-Eat Wings every Tuesday, All-You-Can-Eat Breaded Boneless Wings every Wednesday, Bike Nites on Thursday, weekend entertainment and Car Cruise-Ins on Sunday.

The décor is worth the experience if you’re at all into fast rides and racing. The Pineville Lube includes spinning motorcycles hanging from the ceiling, a 1978 Sting Ray 25th Silver Anniversary Edition Car, the #31 Caterpillar NASCAR and a Corvette hanging in the Vette Room.  The Brickyard patio, a Quaker Steak & Lube signature feature, includes its own full-service bar.  Guests can watch their favorite teams on the state-of-the-art 70-inch LEDs and 50-inch plasmas throughout the restaurant. They even dedicated a wall to local company “Dennis Carpenter Ford Restoration Parts” which features custom and rare automotive memorabilia. The diverse menu and more can be found at www.quakersteakandlube.com.

Indian Land – Quickly becoming ‘south Ballantyne,’ this area just across the state border is exploding with retail and restaurants. In front of the Wal-Mart on Charlotte Highway (521 South), there is now a strip of stores, including three eateries. Marco’s Pizza, Shane’s Rib Shack and a Krispy Kreme Donuts with drive-thru. Marco’s has a grand-opening special – a large two-topping pie for $9.99; there’s no limit, but it is for a limited time. I picked one up the other evening, with pepperoni and mushrooms, and thought it was pretty good pizza. Learn more and order online at www.marcos.com.  For more info on Shane’s BBQ, chicken, ribs and custom catering go to www.-shanesribshack.com

Happy Anniversary 

Go celebrate Mexquite Mexican Eatery’s four-year anniversary with them at the stores on Ardrey Kell at route 521. Photo courtesy of Mexquite Mexican Eatery

Tortas – The term for grilled Mexican sandwiches is this dining spot’s specialty. Each made to order; they start with fresh baked white or wheat telera bread, your choice of meat, and then add cheese, mayo, field greens, tomatoes, jalapenos and avocado. Examples of the meat choices include mesquite grilled steak, roasted pork loin and grilled chicken breast. Mexquite Mexican Eatery celebrates four years in business this month; an excellent indication they are doing it right and offering delicious food at a good value. The fast casual Mexican restaurant is located among the stores on Ardrey Kell at route 521. Taco salads, grilled quesadillas and burritos are other options. You can find the full menu at www.mymexquite.com.

Culinary Calendar

Eat like a Queen – The semi-annual Queen’s Feast: Charlotte Restaurant Week will return for its Summer 2012 engagement beginning Friday, July 20, through July 29. This summer’s promotion features a record 107 participating restaurants in seven counties.  At least 40 of these wonderful dining establishments reside in the south Charlotte area. Charlotte Restaurant Week is a metro-area promotion during which upscale restaurants offer a prix fixe, three-course (or more) dinner for $30 per person (not including tax and gratuity). Reservations during Queen’s Feast are strongly recommended; reservation links and contact information for all participating restaurants can be found at www.charlotterestaurantweek.com.

Free cooking class – It’s always a treat when you can pick up a new technique or recipe, and the opportunity is available again this month thanks to the Fresh Market. This Saturday, July 21, at both south Charlotte Fresh Markets, local chefs will lead a free, step-by-step cooking presentation. Guests are invited to drop in any time during the event, 3 to 6 p.m., and learn how to prepare steak with caramelized ale onions and bacon BBQ glaze; along with summer herbed orzo salad. The recipes are online at www.freshmarket.com.

Questions, comments, south Charlotte restaurant openings, closings and food news, email -culinary@thecharlotteweekly.com.

Rooster’s Wood Fired Kitchen has a little bit of everything, and everything is pretty good. See why our restaurant critic says you need to run down to 6801 Morrison Blvd. Photo courtesy of Rooster’s

Chef Jim Noble simply had to name it Rooster’s. After all, the wall in the main dining room is covered with stuffed roosters… with a couple of pheasants thrown in for good measure.

OK, maybe the name came first. In any event, this is definitely one dining establishment worth crowing about. The eclectic menu of this always-busy eatery is as unique as the layout itself.

The centerpiece is the open kitchen; as observable as it gets. Everything is made from scratch and prepared right before your eyes. Especially if you sit in one of the bar stools along the perimeter on either side of the cooking area. You get to see how every dish comes together.

To the right of the kitchen is the bar and cocktail area, along with long bar-height tables to accommodate one, a couple or 10. This design allows for a large number of people to be seated in a smaller space without feeling crowded, even as the place fills up, which is a daily occurrence.

Photo courtesy of Rooster’s

To the other side of the kitchen is the main dining room with the wall of roosters (and pheasants). Booths and tables, very comfortable, can accommodate the reservations. At lunch and dinner, the dining room is full – every day. And that’s why there are tables in the atrium area just beyond the main dining room. Walk across the atrium and you’re in the second dining room, kind of a rectangle, with its own bar; perfect for a smaller semi-private party.

The first time I enjoyed Rooster’s was for lunch. It was about 11:45 a.m. and thanks to the tall tables I was able to sit immediately and watch for my guest. I was instantly greeted warmly and professionally by a server, with a “welcome to Rooster’s;” he introduced himself by name and informed me that he would be taking care of us. I am always appreciative when I hear this salutation, or any variation; it never gets tiring. I said my guest would be here shortly, and he said, most sincerely, that was fine, no hurry.

I decided to try the Rooster’s Chicken Salad. It arrived on multi-grain bread and a very large side of fries. The chicken salad was excellent. Freshly roasted chicken meat was 90 percent of the ingredients, with just enough accoutrements to bind it slightly. This is one of the best chicken salad sandwiches I have tasted. And it was massive; I could have saved half, but it was so good I ate the whole thing. Other lunch sandwich selections include grilled chicken with pancetta and provolone; spit-roasted bbq pork with slaw; and Karen’s grilled pimento cheese.

Photo courtesy of Rooster’s

Lunch entrees are tantalizing, as in the open-faced meatloaf with shiitake, cream and haricot verts. And for the liver aficionado, you can indulge in fried chicken livers with a seared Anson Mills polenta cake. Of course there are plenty of salad choices as well. The entrée salads offer more interesting options; one offers scallops, arugula, pea shoots, avocado and corn with a buttermilk lime dressing. How about a fried oyster salad, with mesclun greens, bacon and balsamic dressing? Yours for the asking.

Sharing the lunch and dinner menu are the wood-fired pizzas. Simplistic and delicious, a theme of the menus is exemplified with the pies. Each of the following is a separate pizza – wild mushrooms; roasted chicken; mozzarella and tomato; house pepperoni; or salami and cheese. A thin, tasty crust, premium toppings and all infused with a wonderful smokiness. I enjoyed the mushroom pie one evening as part of dinner; you find that many of the selections are small plates, either for sharing or building a meal.

My second visit was a weekday evening, around 6:30 p.m. The majority of tables were full. The reservation for my party was honored right on time. Unfortunately, my guests got tied up in traffic and were quite a bit late.  Again, the gentleman serving my table was polite, professional and understanding. He went out of his way to make sure I understood it was not a concern. The diverse dinner menu is defined by 15 categories, like antipasti, cured, cheeses, spit-fire roasted, and pastas, among others. That evening I enjoyed tasting several items, and each one was very good.

I highly recommend the onion soup; which leads me to remind you that the menu is modest; meaning it doesn’t boast about each selection with artsy phraseology.  The servers are extremely knowledgeable regarding the menu, including the extensive wine list. It is actually a scrumptious traditional rendition of French onion soup. It arrives piping hot with perfectly melted cheese. The broth itself is exquisite, with deep, rich flavor from the stock they make.

What a great number of selections for sharing. Take the bresaola. I did and truly enjoyed it with a friend one evening, a perfect accompaniment to one of the numerous craft beers that are offered. The bresaola, or Italian air-cured Italian beef, is a delicious example of tasty charcuterie. House-cured salmon or duck are other options, along with chicken liver mousse.

The menu is very seasonal, changing with the availability of fresh, locally grown and raised premium quality products. Hopefully the menu maintains the spit-fire roasted selections. Each one tender and juicy, with a superb flavor profile; a half or quarter natural chicken, a quarter or half BBQ chicken, Carolina BBQ pork shoulder and Rooster’s smoked wings are yummy options. I highly recommend the beef short rib; deep rich slow-cooked flavor, tender and succulent says it all. You can also go for any of the grilled meat considerations, from a hanger steak or New York strip to duck breast or a steak burger. I had the burger, and though the menu doesn’t state it, the server will tell you that it comes with fries; the burger was a very tasty decision.

If you’re into pasta, there’s mac and cheese; gnocchi with pesto, tomato confit and ricotta; and spaghetti with tomato sauce, basil and parmigiana for the asking. Grilled and seared fish also are available in the form of salmon, shrimp or sea scallops. From the garden offerings are the freshest available veggies, locally grown. Pan-fried corn, fried onion rings, fire-roasted beets, or margaux’s succotash is ready to accompany your main dish or just by itself.

It’s easy to understand why the bar area stays busy, with its own long slender tables for standing away from the bar and still being able to sit and enjoy a bite along with that adult beverage. The wine list is extensive, with at least 30 by the glass and more than 100 by the bottle. If beer is your preference, check out a bottle of ‘big boss bad penny brown’ or ‘mother earth dark cloud dunkel;’ just a couple of the several local Carolina craft beers. Additionally, you can quench that thirst with a micro-brew, as in the ‘terrapin moo-hoo milk stout’ or maybe a cold ‘victory seasonal Yakima glory ale.’

Rooster’s is a dining experience that a great number of folks have come to love. The atmosphere is casual and allows for a three-piece suit as comfortably as your favorite jeans. The staff and servers are as friendly and courteous as it gets. The servers have what I would refer to as a pleasing crispness to them; they are always on their game with every interaction with the guest. Consciously or unconsciously, diners are drawn to that level of professionalism. Ask a server for a wine or beer recommendation; once they know your preferences, they are quick to suggest and if it’s wine, to have you taste. I have been delightfully appreciative each time I have tried something new.

So successful is Rooster’s that a second one recently opened Uptown. A pleasing look, tremendous service and dynamite food; I have just one recommendation. As comfortable as the booths and tables are, the bar stools around the open kitchen and in the tall table area are simply not comfortable. Yes, they are contoured; however they are still hard-wood seats without backs. To sit there after about 30 minutes can become uncomfortable. I know they are not looking to rush folks in and out. So consider changing out the utilitarian bar stools for something more comfortable. Otherwise, please don’t change a thing.

Questions, comments, south Charlotte restaurant openings, closings and food news, email culinary@thecharlotteweekly.com.

Rooster’s Wood Fired Kitchen

3.5 of four stars

6801 Morrison Blvd.

Phone: 704-367-9463

Hours: Open daily at 11:30 a.m.

Details: Patio dining, curbside delivery

Visit: www.roosterskitchen.com

Spotlight on talent: Toscana is one of Charlotte’s Top Ten Restaurants rated by Zagat in 2011. Located in Specialty Shops on the Par, this is a south Charlotte icon of great Italian fare. Mezzanotte, on Providence Road, offers authentic ingredient Neapolitan-style pizza baked in a strictly wood-fired oven, providing us with some of the best pies in south Charlotte. And then there’s Luce and Malabar uptown, and now Trattoria Antica in Waxhaw, just south of us on Providence Road. These are the current successes of Augusto Conte. Augusto was born in Naples and worked in restaurants in Italy from the age of 10. In his early 20s he moved to Connecticut where he worked for an Italian restaurant. In 1993 he met his wife, Christine – they were married in 1995 and they moved to Charlotte to open his first restaurant, Conte’s.

In 1998, Augusto had the opportunity to move his restaurant to a more desirable location, so he closed Conte’s and opened Toscana. Augusto’s approach to his restaurants is to offer quality food and great service in an inviting environment. He rarely advertises; his restaurants have gained popularity through word of mouth and with the right people, like the tremendous talents of Gabriele Grigolon. Gabriele is executive chef for the Conte Restaurant Group who also was raised in Italy. Augusto has opened eight restaurants over time in the Charlotte area, with five currently operating, all very successfully. He finds it important to always be changing and evolving – since the world around us is always changing – and in order to stay relevant his restaurants must do the same. Learn more at www.­conterestaurantgroup.com.

Looking for something tasty and healthy for lunch? Check out Crunch in the SouthPark Mall food court. There’s 13 salads on the menu, along with a bunch of other picks. Photo courtesy of Crunch

Newer to the Neighborhood

One PB&J Sushi Roll please? The birth of Crunch Salads began with entrepreneur Manoj “Mo” Pandoria’s desire for convenient healthy meal options. Pandoria craved healthier alternatives when he had to make frequent visits to monitor his business The Brow Bar, located inside SouthPark Mall. Pandoria enlisted his good friend Scott Cline, who first made his mark in the Charlotte scene as a chef at Toscana (that name sounds familiar), to make this project a reality. The two have partnered on Crunch, which is now open in the SouthPark Mall food court.

“We have spent close to a year developing our menu and believe Charlotte will embrace our concept and the delicious, nutritious options we offer,” Pandoria said. Cline added, “We’re not taking any shortcuts with Crunch. Our menu features top-notch ingredients and fresh produce.”

The extensive menu boasts 13 salads, seven unique wraps and five flatbread options and is designed to meet the needs of diners wanting convenient, quality, nutritious options including vegetarian, vegan or gluten-free. Patrons also can create their own salads by picking four ingredients with the option of adding additional premium toppings (edamame, portobello mushrooms and avocado) and proteins (chicken, turkey, pork, shrimp or tilapia).

The children’s portion of the menu includes a PB&J Sushi Roll (peanut butter and jelly spread on a whole-wheat tortilla; rolled, sliced and served); Nutella Berry (Nutella hazelnut spread and fresh strawberries spread on a whole-wheat tortilla, sliced and served); Baked chicken strips (all white-meat chicken strips baked to golden brown) and Mexican Grilled Cheese (fresh whole-wheat tortilla grilled with cheese). The entire menu can be seen at www.­crunchsalads.com.

Culinary Calendar

Dine Out For Kids: Communities In Schools of Charlotte-Mecklenburg (CIS) will hold its 13th annual Dine Out For Kids on Tuesday, June 19.  Dine Out For Kids is a community-wide event that offers area restaurants and their patrons an opportunity to demonstrate their commitment to helping at-risk children stay in school and achieve in life. Last year, 99 percent of students enrolled in the CIS program stayed in school. Participating restaurants will donate a portion of the day’s gross sales on June 19 to Communities In Schools. With more than 75 restaurant locations joining the event this year, Dine Out For Kids is on track to dish up great food and fun for the many local restaurant patrons who will be dining all day to benefit children in need within our community. Many of the eateries are right here in south Charlotte; for example: Bad Daddy’s Burger Bar; Brio Tuscan Grille; Harper’s Restaurant; McAlister’s Deli; Paco’s Tacos & Tequila; Pewter Rose Bistro;  Sonny’s Real Pit Bar-B-Q and Zink. The full list is posted at www.­cischarlotte.org.

Draw me some butter! At The Palm, until Aug. 31, you can delight in these succulent lobster dinner choices featuring a 4-pound Jumbo Nova Scotia Lobster with melted butter and lemon. Lobster for You is Surf and Turf for one (single cut Filet Mignon and 6-ounce Nova Scotia lobster tail) or a half 4-pound Jumbo Nova Scotia Lobster with choice of starter & side for $54.90. Lobster for two is a 4-pound Jumbo Nova Scotia Lobster, split for two with choice of two starters and two sides. Starters include Classic Caesar Salad, Lobster Bisque or Baby Arugula Salad. Sides include a Signature Individual Vegetable or Potato Sides. It’s all for two for $99. Make reservations at www.thepalm.com.

Romarsi Pesto is something you’ll hopefully soon be able to buy at the Whole Foods near SouthPark. It’s worth the trip. Photo courtesy of Romarsi Pesto

Presto! It’s Pesto!! Mix a scrumptious authentic family recipe with a long-time dream and good old-fashioned hard work, and what do you get? The fast-growing gourmet pesto company Romarsi. Like her mother before her, Mary has been whipping up the family’s secret pesto recipe with garden-fresh basil for years. Her children, family and friends would always ask for seconds! In November 2007, Mary and Bob Silvestri officially launched Romarsi Pesto in New Jersey and began selling the product at farmers markets; and soon thereafter, local grocers such as Whole Foods. Next to its savory, authentic flavor, what makes Romarsi extraordinary in the pesto market is that it is sold frozen. That way you are getting completely natural ingredients – no preservatives, no artificial anything! This is some of the best pesto you’ll taste; far superior to the product in jars. I’ve tried the Romarsi Pesto on pasta, and on homemade pizza; it is really superb. Even worth sending for via the website. Hopefully, the soon-to-open south Charlotte Whole Foods will stock the pesto. For more information on Romarsi Pesto and store locations visit www.romarsi.com. Containers can be purchased online and shipped anywhere in the U.S.

Culinary Correspondence

I recently received the following email: “Hello! In quickly reading through the Culinary Corner in the May 18-24 issue of South Charlotte Weekly, I couldn’t help but notice that two very common menu items were spelled incorrectly: “Cesar” salad instead of Caesar and “Rueben” instead of Reuben. It’s annoying and sad when words are mis-spelled in menus (which happens too often), but these mistakes shouldn’t have been made in a restaurant column. A bit more copy editing/proof-reading, please! Sincerely, Linda”

Linda did inform me in a subsequent email that she does freelance copy editing and proofreading as a sideline. This was my email reply: Linda, Thanks very much for taking the time to read the Culinary Corner, and especially for the email. You are absolutely right and I take full responsibility. I agree that regardless of the restaurants mistakes, the Culinary Corner should be free of such errors. I can promise you I will be more diligent going forward. So all of you restaurateurs serving the infamous sandwich or salad; check those menus! One more thing; according to Webster.com, the word is spelled “misspelled.”

Questions, comments, south Charlotte restaurant openings, closings and food news, email ­culinary@thecharlotteweekly.com.