burger company (wesley heights)

price: $-$$
rating: * * *

1500 west morehead street
charlotte, nc 28208
704.332.7333
www.theburgercompany.com

i’ve already done a few reviews of burger joints in charlotte, and i still stand firm in my assertion that the liberty has the best burger in town; however, this sentiment has never stopped me from trying out another contender.  i mean, let’s be honest, burgers are a ubiquitous staple of the american diet, regardless of dietary restrictions.  i’ve tried so many different kinds of burgers: tofu burger, turkey burger, thai peanut and sriracha burger; mushroom burger, kobe beef burger, buffalo chicken burger, etc.  some are excellent, others not so much . . . but i always have a good time eating them!

burger company is in the trendy, up-and-coming neighborhood known as wesley heights, which is a stone’s throw from uptown charlotte.  the building itself is brick, modern, and new, with a cute outdoor patio space on west morehead.  the interior boasts high ceilings, cement floors, and a modern mixture of sports bar and diner/pub.

i know what you’re wondering . . . how’s the food?  it’s pretty good.  i wouldn’t say i was blown away, but burger company has its own unique take on its staple namesake, and they do it well.  the restaurant boasts that it “grinds its own meat daily”, and the ingredients taste fresh and well seasoned.  my chicken breast burger on a whole wheat bun was juicy and flavorful, and the seasoned fries were crispy and hot.

we love us some fried pickles, and while the ones at burger company are a bit on the salty side, they still manage to hit the right notes.

my two favorite items we tried at burger company were the sweet potato waffle fries and my husband’s meatloaf burger.

the waffle fries were crispy, sweet, and perfect.  the meatloaf burger had an amazing array flavors: savory, salty, and sweet.  i love a simple dish that hits many different notes, and this burger was quite close to meeting my lofty demands.

of course, following this meal, my heart had a serious discussion with me.  prior to this lecture with memyselfandi, my husband spent some time with the manager of burger company.  i love it when the manager of an establishment takes the time to talk to lowly food bloggers like us, and she was an absolute gem.  she shared that burger company has the occasional evening of live music, and they also offer free parking for panthers games, which is a definite plus.  the high ceilings and open space are great for boisterous parties and kids, so i strongly suggest it for family dinners.  the prices are also incredibly reasonable, and the food is clean and tasty.

i mean, what more could a burger buff ask for than a unique burger at a good price?

ingredients:

2 tablespoons e.v.o.o.
1 sweet onion, chopped
0.5 cup half and half (omit or substitute soy milk for vegans)
0.5 teaspoon garlic powder
0.5 teaspoon spanish paprika
1 tablespoon sugar
4 teaspoons curry powder
1 bunch cauliflower, chopped
2 cups yukon gold potatoes, peeled and diced
8 cups chicken or vegetable stock
chopped mint (fresh or dried)
salt to taste
pepper to taste
bacon as garnish, chopped and cooked through (opt.)

listening to: chicane – no ordinary morning

yesterday was the blessed/cursed day known as valentine’s day (depending on your perspective).  my husband and i fixed dinner together, and we had a great time coming up with a menu and tweaking it to our specific tastes.  of course, no husband and wife can put together something so intricate without a few, ahem, “disputes”, but they were all in good fun, and the memories made from last night are the real reasons why anyone goes through the trouble of buying into a holiday sponsored by hersheys.

this soup was a specific standout from last night, so i wanted to share it on the blog.  it was a great blend of flavors, and the sweetness of the onions combined so nicely with the cauliflower and the potatoes.  the curry was just perfect.  i know it’s not traditional to use pork in many indian dishes, but a garnish of bacon was a must for us, so i strongly suggest it to other meateaters!

we began by sauteeing the chopped onion in 2 tablespoons of e.v.o.o. on medium heat.  once the onions were translucent, we tossed in the cauliflower and the potatoes, along with 4 teaspoons of curry powder, 1 tablespoon of sugar, 0.5 teaspoon of spanish paprika, and 0.5 a teaspoon of garlic powder.  we also threw in a dash of salt and fresh black pepper (to taste).

after we let this saute for a minute or two, we covered the vegetables with 8 cups of chicken stock.  of course, veg/vegans can use vegetable stock, and it will still taste delicious.  we brought the soup to a boil and reduced the heat to low.  then, we covered the pot with its lid and let the soup simmer for 25 minutes.

after 25 minutes passed, we tasted the soup and added more salt or pepper to our taste before stirring in 0.5 cup of half and half.  we pureed the soup using an immersion blender, but a regular blender or food processor will work beautifully.  honestly, anyone who loves soup as much as i do should really invest in a good immersion blender.  it sucks rocks to ladle spoonful after spoonful into a cuisinart/blender, all while making a mess of your countertops and burning your hands in the same godforsaken moment.  i found a good immersion blender on amazon for under 30 bucks.  do yourself a favor.  trust me, you won’t regret it.

once the soup is pureed until smooth, spoon some into a bowl and garnish with dried or fresh mint, along with the bacon.  my cute husband put dots of half and half in our bowls and used a toothpick to make hearts . . . *cue the groans and the distant sounds of retching.  hey, i knew i picked a winner.  my momma didn’t raise no fool.

bon appetit!

providence cafe (myers park)

price: $$-$$$
rating: * * *

110 perrin place
charlotte, nc 28207
704.376.2008
www.providencecafe.com

i haven’t been to providence cafe in many years.  as a teenager, i fondly recall going there with my family after seeing my dad perform with the charlotte symphony orchestra.  we’d share a few appetizers and split some desserts after watching him play cello, and it would be a lucky night out for all five of us.

it’s a pretty standard restaurant, and it’s reliable and elegant.  honestly, i’m making it sound like a lexus sedan . . . a good car with a good reputation, but not nearly as exciting as its german competition?  haha.

providence cafe has been in myers park for many years, and its food caters to its location: lots of good meat and poultry dishes, and not so many vegetarian or avant garde choices.

the decor is clean and modern-lite, with an emphasis on both the utilization and absence of lighting fixtures (translation: a bit dark).

the service is usually done well.  this evening was no exception.  the prompt and amiable staff were ready and waiting to take care of us.

the chicken tortilla soup was . . . meh.  it was flavored adequately, but nothing special.

i did thoroughly enjoy our entree: the steak was perfectly cooked, and the swiss chard was delicious.  sometimes, i find that greens are over-salted at restaurants, and it’s always a pleasure to find the exceptions.  the texture of the polenta paired quite nicely with the chard, and the portabella mushrooms were wonderful.  all in all, a very lovely dish . . . one i will definitely try to imitate at home.

our dessert was in the same category as the soup: unremarkable.  not bad, just not so amazing.  i’ve always enjoyed the desserts at providence cafe, so i won’t assume that the “blondies” were any kind of standard bearer.  the cappuccino pie/cake combo is very good, and i remember having to fight for the last forkful when i went to providence cafe as a young girl.  opt for that dessert, and skip out on the blondies.

again, i don’t want to leave the impression i disliked the meal.  i had a lovely time.  the service and the restaurant were beautiful.  our entree was delicious.  this is a successful experience, in my opinion.

providence cafe was, and still is today, a solid restaurant with a warranted reputation.

ingredients:

6 bagels
1 small package smoked salmon
0.5 red onion, thinly sliced
1 lemon
2 teaspoons capers
1 teaspoon fresh dill
1 tub cream cheese

listening to: the beatles – come together

i had a moment when i first began putting this post together.  after spending some time googling info on jewish cuisine, i now feel pretty solid in categorizing it as a traditional ashkenazic jewish dish.  true, the term “lox” is more scandinavian in origin, but bagels with lox and schmear were really popularized in america by those of jewish origin.  sorry to go nerd on you, but i needed to be sure. 

this is such a terrific meal of oxymorons.  the flavors are simultaneously hearty and fresh.  the fish is salty, smoky, and fabulous . . . the cream cheese mellows everything out and the onions spice it all up.  the capers give it that final kick, and the lemon juice brings it all together.  oh, and don’t get me started on the dill.

to toast or not to toast?  i love a lightly toasted bagel.  go too far, and you’ll be cutting the roof of your mouth with bread.  a little bit of gold around the edges is my happy medium.

my personal choices in both bagels and cream cheese tend to be slightly health conscious: i go for whole wheat bagels and light cream cheese.  i don’t feel that making these healthy decisions detracts from the deliciousness, so i’m happy to make those swaps.

this meal is ridiculously easy: slice your bagel in half.  toast it.  put a “schmear” of cream cheese on the bagel.  now, top it with a few slices of smoked salmon, some slivers of red onion, a sprinkling of capers, and a dash of fresh dill.

for the final touch, i love to squeeze a few drops of fresh lemon juice onto the whole thing.

for breakfast, lunch, dinner or that much-needed snack, you can’t go wrong with this delicious dish!

bon appetit!

bricktops (southpark)

price: $$-$$$
rating: * * *

6401 morrison boulevard #1b
charlotte, nc 28211
704.364.6255
www.bricktops.com

since we began going to bricktops a few years ago, we’ve had some highs and a few lows . . . but we keep going back because the fish tacos are great and the service is immaculate.  this is a classic case of a restaurant with good (but not fabulous) food winning us over with their attention to detail and the fact that some evil slavedriver must be out back with a whip and snarl for the server that fails to refill a water glass promptly.

it’s usually pretty packed with patrons, and the contemporary vibe of the restaurant is clean and chic.  since it’s a pretty large establishment, the noise never seems to overcome the space, so it’s a great place for a date or a working meal.

now, for the food: it’s mostly good.  i say “mostly” because i’ve had the occasional issue with the amount of sodium and the fact that some meat items tend to be overcooked.  they can really kill it with the salt.  for instance, i DO NOT recommend the smoked salmon flatbread, for that very reason.  it was such a letdown, because i LOVE smoked salmon anything.  bagels with lox and a schmear are one of my favorite breakfast meals.  it looks pretty, too.  oh well.  maybe it was the capers, but i eat capers pretty regularly, and i don’t feel they kill a dish with salt . . . i think bricktops should have opted for a less salty, more creamy kind of cheese.  the combination left my mouth dry after three bites.

i do love their fish tacos . . . nice and simple, with a great combo of salty, sweet, and savory.  ask for extra limes!  a hint of fresh lime juice really makes these taste even better.  their frites are delicious . . . but then i haven’t really met a fried potato i didn’t like.

my husband enjoyed his platter of ribs.  the meat was tender and well-flavored.

again, this is a really great restaurant if you’re looking for something reliably good with great service.  don’t go expecting to be wowed by the food, but go for a nice night out that is sure to please just about everyone . . . even that snooty friend of yours with a penchant for complaining! 

ingredients:

1 dozen hard-boiled eggs
0.75 to 1 cup duke’s sandwich relish
1 tablespoon french’s yellow mustard
1.5 teaspoons sriracha sauce
0.5 teaspoon curry powder
2 teaspoons ketchup
handful chopped parsley
paprika for garnish
salt to taste
pepper to taste

listening to: ac/dc – you shook me all night long

~ by victor ahdieh, guest blogger

are you in the mood for quick comfort food?  palate, prepare yourself.  these deviled eggs are unstoppable.  for many of us, deviled eggs exist in a forgotten corner of our minds, but i challenge you to bring back a taste of the traditional with this fast, easy recipe.  it doesn’t have to take all afternoon to make delicious deviled eggs anymore.

how? save yourself a lot of headache and hassle by buying pre-boiled eggs.  they are packaged and placed next to all the other eggs in your local grocery store.

use one of your favorite knives to cut each egg in half, slicing down the middle from top to bottom.

use a teaspoon to neatly scoop out the yolk into a mixing bowl.

smash the egg yolks with the back of a fork until they are crumbled.  throw in the curry powder, the ketchup, the sriracha sauce (which is, btw, the best hot sauce EVER), the ketchup, and the french’s yellow mustard . . . but wait!  there’s more.  now, it is time to mix in the special ingredient: duke’s sandwich relish.  thus, an intricate tapestry of taste unfolds.  we’ve tried all different kinds of mayo/relish combos, and this is definitely the best.  if you can’t find it, you can use regular mayo and sweet pickle relish.

if you’re in the mood for unpretentious food, you owe it to yourself to try this recipe and indulge your taste buds.  this dish will satisfy everyone’s tastes and it is perfect for dinner parties because the recipe compliments almost any main entree.  these deviled eggs will take center stage.

bon appetit!

dolce ristorante (dilworth)

price: $$-$$$
rating: * * *

1710 kenilworth avenue
charlotte, nc 28203
704.332.7525
www.dolceristorante.net

sometimes, a gal just needs her pasta.

with all the low-carb, no-carb, atkins, south beach, sadfaced diets we’re inundated with, it’s easy to look at a plate of pasta like it’s the enemy.

thankfully, i’m apt to overlook this fault when it comes to dolce.  i’ve tried pasta from many different places locally, and i long ago decided to award the crown of “best pasta in charlotte” to dolce.  their pasta amatriciana is one of the best meals in the city, bar none . . . and be sure to add eggplant to the dish, because there are few things tastier than eggplant and pancetta mixed in a spicy tomato sauce.

dolce is situated in a small shopping center perpendicular to the annoying harris teeter in dilworth.  i say “annoying” because it’s too small and lacks many ingredients i like to cook with, so it drives me bonkers.  i know they’re currently renovating, but i typically avoid it unless trader joe’s is closed or i wish to purchase meat locally (trader joe’s and food lion don’t cut it in the meat department).  dolce is small and unassuming in its little corner, but don’t let the location fool you — it’s usually slammed full on weekend evenings.  apparently, pasta is not the enemy of many charlotteans, and dolce is reaping the benefits of this fact.

don’t fill up too much on the complimentary white cannellini bean salad and bread . . . i know it’s hard, but save your cursed carbs allotment for the pasta!!

my husband’s favorite dish at dolce is the penne with chicken.  the sauce is creamy with just a hint of tomato, and it’s hearty and satisfying.  truly, since the chef at dolce makes all of the pasta fresh in-house, you can’t go wrong with any pasta dish.  if you’re a vegetarian, the pummarola is an excellent option, as is the manicotti.

alas, not everything about dolce is as perfect as its pasta.  the restaurant’s size can be a problem.  i find it cozy, but on really popular nights, it can be a bit stressful.  for instance, it’s possible to reach your arm across the aisle and steal food right off of your neighbor’s plate, and, if you back up your chair to leave/go to the restroom, you might just piss off the person behind you, so beware.  also, i’ve tried several of their straight meat dishes (like veal scallopini), and i find them a bit underwhelming.  stick with the pasta and you’ll be set.  seriously.

so, if you’re looking to stick it to the dr. atkins for dinner, give dolce a try!  i promise you won’t regret it (much).

ingredients:

3 to 4 boneless skinless chicken breasts (preferably free range)
2 russet potatoes, peeled
0.5 large vidalia (sweet) onion, cut into chunks
0.75 cup mayonnaise (i prefer duke’s sandwich relish)
1 tablespoon plain yellow mustard
3 kosher dill pickle slivers, finely diced
pepper
salt
lightly toasted pita bread or barbari

listening to: andy – khoshkela bayad beraghsand

i love it when i’m gifted the same recipe in multiple ways . . . it means i can combine everything i liked about each into one recipe to rule them all (pardon my nerdiness—i’ve recently reinvigorated my love for tolkien).

let me begin by saying that i’m not actually a fan of mayonnaise; in fact, until tabi (one of my besties) began forcing me to eat it on many atypical things (like pizza), i avoided it much like a trip to the dentist.  i don’t know what it is about mayo that forever singed my memory, but it’s been a task to bring myself to reintroduce it into my cooking, and recipes like this one really make me grateful for tabi and her love of mayonnaise.

salad olivieh is actually the persian version (look, ma – i rhymed!) of a russian recipe.  in my mind, it’s one of the best ways to prepare chicken salad that i’ve ever encountered.  my incomparable mother-in-law will throw just about anything into the mix: apples, olives, almonds, eggs, relish, celery, etc.  any of those ingredients are delicious, but i strongly suggest that you master the tried and true original.  with some warm barbari or pita bread and a light salad, you will have an amazing dinner in virtually no time at all.

i begin by cutting the chicken breasts and the peeled potatoes into equal sized, 1 inch cubes.  boil a pot of lightly salted water on the stove and gently add the chicken and potato cubes into it.  let them cook for approximately 15 minutes . . . you want the potato cubes to be fork-tender.  drain them and throw them back into their cooking pot to help remove as much of the water as possible.  now, toss them into a food processor and chop them until they are minced but not completely pulverized.  chicken mush is a no-no.  there should still be separate and distinct pieces of chicken and potato.  empty the chicken and potato mixture into a large mixing bowl.

now, take the vidalia onion chunks and pulverize them in the food processor.  unlike the chicken, the onions should be as fine as possible.  mush is good, in this case.  throw the onion puree atop the chicken/potatoes before proceeding onto the next step.

add 0.75 cup of mayo (again, i really do think duke’s sandwich relish is the best), 1 tablespoon of yellow mustard, the finely diced pickles (kosher dill style, stay the eff away from the bread and butter variety, s’il vous plait), and mix everything together!

finally, give it a taste!  i like adding a bit of pepper, but this is entirely up to you.

serve it alongside some toasted bread.  my personal favorite is persian barbari, but pita will work in a pinch.

bon appetit!

barrington’s restaurant (southpark)

price: $$$
rating: * * * *

7822 fairview road
charlotte, nc 28226
704.364.5755
www.barringtonsrestaurant.com

~ by victor ahdieh, guest blogger

are you in the mood for a taste of the good life? skip “the usual” dinner order and hunt for something unique instead – grab a friend or have a decadent date with yourself at barrington’s. this bistro offers an exciting menu with inspired cuisine fusing the classics with contemporary elements ideal for modern palates.

indulge your taste buds at a restaurant that will impress just about any foodie. you are instantly greeted at the front door of this cozy eatery with simmering, sautéing, and sizzling sounds resonating from the kitchen – an animated sight visible directly across the copper-plated bar top. the décor has pastoral charm that delivers refined yet relaxed ambiance. although you may want to save this place for special occasions due to the cost, this is the place where traditional surroundings and luxury meet. the servers are savvy & smooth, but the ambiance and service are outdone by the outstanding cuisine.

the chef digs deep for the season’s best finds when designing the menu. i promise you a one-of-a-kind culinary package at barrington’s. the chef finds a concept that interests him and creates an entrée with his own glamorous twist.

start out your experience at barrington’s by spreading roasted garlic over baguette. the surprisingly sweet garlic spreads over bread like warm butter.

the blackberry compote stars in a lovely foie gras with toasted parsnips and mache on toast. this dish features flavors that are smooth, sweet, and complex.

the integrity of ingredients are kept intact in the rigatoni with sweet italian sausage and spicy tomato sauce. this hearty, filling dish is topped with parmesan cheese and fresh parsley flakes.

spiked with such flavors as sweet, salty, and tangy notes, the apple cider vinegar brined pork tenderloin with toasted parsnips and wilted field greens will leave you asking for more.

the moist texture and delicately seasoned taste of the braised lamb shank with potato latkes and sweet potato hash is salty and savory.

culinary fantasies are brought to life in this gourmet restaurant.

ingredients:

5 andouille sausage links, sliced
6 boneless, skinless chicken tenderloins, cut into cubes
1 large vidalia onion, diced
1 green bell pepper, diced
3 stalks of celery, diced
1 tablespoon e.v.o.o.
1 tablespoon butter
2 teaspoons old bay seasoning
1 bag frozen baby okra
2 tablespoons all-purpose flour
1 can tomato paste
3 bay leaves
1 teaspoon dried thyme
0.5 teaspoon dried oregano
6 cups chicken/fish stock
salt to taste
pepper to taste
hot sauce to taste (optional)

listening to: adele – one and only

traditionally, a gumbo includes some form of seafood and a large dose of spice.  i love adding shrimp to this version, and turning up the heat would also be more than welcome, but some of my closest friends/family are averse to both heat and ocean dwellers, so this recipe has been tailored to suit loved ones.  ah, is there a better reason?

i believe that the best gumbo begins with the best roux (pronounced roo) – a flour and oil based thickening agent.  the roux for this gumbo starts with the a twist . . . i first begin by sautéing the cubed chicken tenderloins with the andouille sausage at medium heat in a large saucepan with a lid.  the fat from the andouille will cook out and flavor the chicken as well as the roux.  cook the chicken and the andouille all the way through before proceeding.

remove the chicken and the andouille from the pan and leave behind the rendered fat before adding 1 tablespoon of e.v.o.o. and 1 tablespoon of butter.  once the butter has melted, add 2 tablespoons of all-purpose flour and lower the heat to medium low.  you must cook the roux for at least twenty minutes, or your gumbo will have a pasty, flour-y kind of flavor.  you are waiting for the roux to develop a beautiful amber color.  it’s important to stir the roux frequently or it may burn and you will have to start over.  once the roux has achieved the desired color and consistency, add one small (6 to 8 ounce) can of tomato paste.

now, toss in the diced celery, green peppers, and onions along with 2 teaspoons of old bay seasoning.  cook the vegetables until they begin to wilt (approximately 10 minutes) on medium heat.

add 6 cups of chicken or fish stock to the pot and mix everything together thoroughly before adding 3 bay leaves, 1 teaspoon of dried thyme, and 0.5 teaspoon of dried oregano.  bring the gumbo to a boil.

if you’ve ever cooked with okra, you know what a blessing and a disaster this little vegetable can be.  unless it’s fried (which is heavenly, by the way), okra makes most dishes . . . slimy.  don’t get me wrong, the okra still tastes delicious, but its consistency usually elicits some kind of frown from dinner guests, so i’ve found a clever way to avoid the polite rejection of a second helping: baby okra.  they do not need to be sliced, and they are far less slimy than their adult counterparts.  my favorite kind of baby okra is purchased at a middle eastern market.  i simply rinse the frozen okra in a colander before adding them to the gumbo.

cook the gumbo for at least an hour on low heat.  add salt, pepper, and hot sauce to taste before serving the dish over your favorite rice.

i don’t know why i love to make gumbo when it’s hot outside, as it really is an excellent dish for a cold winter’s night, but it can still be a big hit in july if it’s done well.  i’ll let you be the judge of that! 

bon appetit!