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Charlotte Restaurants: Feb. 6-Feb. 12

Renee Wright's photo
Charlotte Restaurant Examiner

Oysters, champagne, doughnuts and other foods of love fill the week leading up to Valentine's Day at Charlotte restaurants.

Monday, Feb. 6:

  • The 6-course Hill Family Estate Wine Dinner at the Fig Tree on 7th St. features Sautéed Wild Striped Bass, Duck Confit and Apple Stuffed Quail, Braised Short Rib over Pimento Cheese Risotto, and a Grilled Lamb Chop over Garlic Potato Beignet. Ryan Hill, son of the vineyard's founders, will host. 7 pm. $75. 704-332-3322 
Tuesday, Feb. 7:
  • The latest Beer Education session at Growler Pourhouse in NoDa features an oyster and beer pairing, with oysters from a NC Harkers Island oyster farm teaming up with local beers. 7 pm. Free. Reservations: 704-910-6566
     
  • Aria hosts its own wine dinner featuring Hill Family Estate wines and Ryan Hill. The 5-course menu includes Fire Roasted Spiny Lobster Tail, Black Trumpet and Chili Crusted Tuna Loin, Venison Chop, and a Roman Style Suckling Pig with figs and ancient grain polenta. 6:30-9:30 pm. $69. Reservations: 704-376-8880 or email briana@sonomarestaurants.net
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Wednesday, Feb. 8:
  • Osso in the NC Music Factory presents Carnivale Masquerade Amore, a Lore Emilio event. $60 VIP tickets include an authentic Venetian dinner at 6:30 pm. Prepared by Executive Chef Gene Briggs (this is the sister restaurant of Blue), the menu includes Bigoli pasta in lobster sauce and Pekin duck breast cooked under a brick. General admission ($35) includes canapes, custom masks, Prosecco toast, sculpture gallery and more, beginning at 7:30 pm. Attire is come as you are; masks are provided. Proceeds benefit Charlotte Symphony for Opera Carolina. Tickets available online at www.loreemelio.com or by calling 704-376-1054.
Thursday, Feb. 9:
  • Blue Restaurant has a NODA Brewing Company Beer and Food Pairing on tap, featuring an eclectic 5-course menu of crisp pork belly, Indian pierogies, and a ground lamb burger topped with grilled red onion marmalade. See the full menu here. Chef Jaime Lynch, formerly of Barrington's and soon to be at the helm of the new 5Church uptown, is the evening's special guest. 6:30 pm. $44.95. 704-927-2583
Friday, Feb. 10:
  • Ballantyne Hotel hosts a Champagne & Truffle Pairing Tasting in the Gallery Bar. 6 pm. $30. Reservations required: 704-248-4100
     
  • If you have a birthday in February bring your friends to the Whisky River Birthday Club, Friday, Feb. 10, from 7-10 pm for a free party with complimentary appetizer buffet and birthday cake, $2 Miller Lite and Coors Light bottles, $3 wells, $4 Birthday shots. Doors open at 5 pm. Free cover. Email party@whiskyrivercharlotte.com or text 980-333-3923 to get on the list.
Saturday, Feb. 11:
  • The Liberty will have chef and author John Malik in house for a 4-course dinner featuring dishes from his latest novel, Doughnuts for Amy, such as grilled zucchini with roasted red pepper sauce, roasted Maple Leaf duck breast, braised beef short rib, and, of course, a Malted Milk and Vanilla Bean Doughnut with a dark chocolate and espresso glaze, each course paired with wine or beer. Chef Malik, former chef at 33 Liberty Restaurant in Greenville, SC, will also read excerpts from his book. 7 pm. $40. Reservations: 704-332-8830
     
  • Atherton Market hosts another underground private dinner created by chefs David Quintana and Adam Duke, this one incorporating aphrodisiac ingredients. The innovative menu includes oysters on the halfshell with foie gras snow, braised local grass-fed Beef Cheek with country ham custard, slow cooked Scottish Salmon with whipped orange blossom, and braised Wagyu Short Rib with figs and wild mushrooms, finishing up with the Hunka Hunka Burnin’ Love trio:  Bananas Foster, Smores, and Passion Fruit Baked Alaska. All courses are accompanied by wine selections. 6 pm. $65 all inclusive. To reserve your seat, send an email to athertonmarket@gmail.com  
  • Two cooking classes take place this Saturday: Chef Tom Condron at The Liberty guides you through the preparation of an intimate dinner for two in his Cooking for the One You Love class, a 4-course menu with beer and wine pairings. 10 am-noon. $35. Reservations: 704-332-8829
     
  • At Upstream, investigate the capabilities of the Dutch Oven with recipes for chowder, cioppino, hot pots, and stews. $40. Reservations: 704-556-7730.  
Sunday, Feb. 12:
  • The Wine Vault and Aria Tuscan Grill & Champagne Lounge team up for "National Champagne Lover Come Out of the Closet Day" celebrating the love of bubbly. The educational class in Aria's upstairs Bubbbble Lounge is hosted by Arthur Silvente and includes tastes of six Duval-Leroy wines. A 3-course $30 menu is also available. 5pm. Reservations: 704-548-9463
Have restaurant news you'd like see on these pages? Send me an email at restaurantexaminer@gmail.com
 
For more info on events and attractions in Charlotte and the Carolinas, visit www.CarolinasBest.com
Chef John Malik, author of "Doughnuts for Amy," is in town this week at The Liberty.
Chef John Malik, author of "Doughnuts for Amy," is in town this week at The Liberty.
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, Charlotte Restaurant Examiner

With 15 years of experience covering restaurants in Charlotte and the Carolinas, and two regional guidebooks under her belt, Renee Wright examines the dining scene with enthusiasm plus a deep knowledge of food trends and outstanding local eating ops. You can reach Renee with suggestions, comments...

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