As Charlotte prepares for its star turn on the world stage in September, 2012, when the Democratic Convention comes to town, area chefs are sharpening up their games, preparing to display the city's dining scene as cutting-edge and world-class.
Several hot national dining trends already are establishing beachheads on the Charlotte restaurant scene. Here's a run-down of what to look for in local eateries in 2012:
- Locavore menus: Chefs around town are intent upon sourcing ingredients locally in line with the new locavore and slow food movements, haunting farmers markets and urging local farmers to produce heirloom vegetables and fruits, organically raised meat, and locally produced cheeses, beers, and wines. While nearly every chef is involved in this trend, some take it to great lengths, in particular Cassie Parsons, chef and owner of the Harvest Moon Grille at the Dunhill Hotel. The pork featured on the menu comes from Parsons' own farm in Lincoln County and nearly everything else is acquired from independently owned farms located within 100 miles of the city. Other notable locavore establishments: Halcyon Flavors from the Earth in the new Mint Museum uptown, and Customshop on Elizabeth Avenue.
- Vegetarian menus: Vegetarians in Charlotte now have many more options than just a year or so ago, with most chefs offering a creative dish or two crafted from local, seasonal veggies. Fern, Flavors from the Garden - an all-vegetarian, fine dining spot - opened recently in Plaza-Midwood to great reviews. Luna's Living Kitchen offers vegan, organic, and raw dishes in the South End. Other restaurants, including Zink American Kitchen in South Park, now offer diners a Meatless Monday menu.
- All-night and late-night dining: Diners serving food 24 hours a day are a distinguishing feature of great cities and Charlotte lost most of hers over the last decade as the all-night mom-n-pops closed. But 2011 saw two new all-night diners open at either end of the Center City. Mattie's Diner, featuring Jersey specialties at great prices, sits across from the N.C. Music Factory. The Midnight Diner, featuring fried chicken and Southern favorites, sits at S. Tryon and Carson. Both are shiny, silver, and serve breakfast all the time.
- Food trucks and "rodeos": Charlotte was a bit late getting its food-truck culture going, but once the legal issues were sorted out, local chefs began to load up and hit the road, offering creative cuisine on the run at locations around town. Center City Partners-sponsored food truck "rodeos" in Uptown, the NC Music Factory, and South End raised public awareness of the trend. Favorite food truck foods include multi-cultural tacos, such as the pan-Asian offerings of Maki Taco, and wild-and-crazy cupcakes from trucks such as Cupcake Delirium.
- Upscale Thai and other ethnic cuisine: Charlotte has had popular Thai neighborhood restaurants for several years, but the newest spots such as Basil Thai in the Center City, and Deejai Thai in Myers Park, take the cuisine to new heights. The other ethnic cuisine making waves on the national culinary scene in 2012 is Peruvian. Charlotte is well-positioned here with several excellent Peruvian restaurants operated by natives around town. Machu Picchu on Independence Boulevard serves many classic dishes such as seviche; while others, including Mily & Lalo on North Sharon Amity, Pio Pio in Dilworth, and Genaro's Peruvian Chicken & Grill on Park Road focus on the marinated rotisserie chicken that is Peru's iconic dish. No roasted guinea pig - yet...
- Flurry of fois gras: The French delicacy will be banned come July. Look for a final flurry of dishes in the city's upscale establishments as chefs say a final farewell. Which Charlotte chef will miss it most? Perhaps Jim Alexander whose menus at Zebra frequently feature the glamorous goose liver in a wide variety of guises.
- Doughnuts turn trendy: Web content dedicated to doughnuts rose some 80 percent between 2010 and 2011, indicating a growing fascination with the sugary treats. North Carolina's own Krispy Kreme turns 75 in 2012, so look for some doughnut-focused treats on the dessert scene.
- Other trends: Food pundits suggest that diners in 2012 be on the lookout for exotic flavored popsicles; savory ice cream; gourmet meatballs; Vietnamese banh mi; Korean Bulgogi; lamb ribs; caneles; design-your-own french fries; pies both sweet and savory; and house-made marshmallows, pickles and chutneys. If you see any of these trends on Charlotte menus, leave a comment so we can investigate.
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