Craveable Carolinas Spring 2019

The Structure CONCEPT

Area Coffee Shops’ Creative Spaces

SHOWCASE

Webb Custom Kitchen’s Marquee Dining

VIEW

Architecturally Significant Chicago

LANDMARK

Historical Hangar Becomes Beloved Brewery

Thermal Design Design-Creator of the world’s hottest pepper talks motivation and noble causes

Early Spring 2019

609 N. Main St. | Belmont, North Carolina

(704) 825-7005

@estiaskouzina

www.estiaskouzina.com

@estias_kouzina

TABLE

of CONTENTS 10

Adventuring With D-yo Design, Build, Munch!

12

Juicy Morsels

Thermal Design – The Carolina Reaper

16

Seats and Eats

Webb Custom Kitchen-A Marquee Experience

20

7th St. Market:

Incubating Dreams

by Doing Good and Eating Well

26

Profile of Passion Wine by Design

32

Getaway

22 28

FEATURES

ALSO IN THIS ISSUE

22

4

Coffee & Community Architecturally creative spaces for cuppas

28

Chicago Architecture and Design Destination

32

From the Editor

5

37

Contributors

Calendar

Brewery Takes Flight

6

A nearly century old hangar fulfills its original plan in its new life as a brewery

Figgedaboutit!

Queen City skyline views take cocktails to the next level

Drinks With Kate

38

Final Sentiment

What is Old is New Again

8

Beers With Bryan

Medal-Worthy Crafts EARLY SPRING 2019

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3

FROM

the EDITOR

Looking Up Take Hold of a Conscious Design Experience

I

n a society where a large population of us are looking down — at the street ahead because we are in a hurry, at our phones because we are so busy, at our social media feeds because we need to post to the world our every experience, every meal, every drink — this issue encourages us all to look up and take notice of the design in our space.

When is the last time you looked up at the doorway you are about to walk through and contemplated the design elements that surround it? How does it fit? What is the symmetry of its placement according to the building surrounding it? Are there design features that decorate the facade?

When was the last time you walked by an “This issue encourages old filling station and us all to look up and saw the potential of a take notice of the tea shop? Have you ever design in our space.” visited an old airplane hangar and thought it would make a great brewery or peeked in the windows of a dilapidated theater and envisioned a romantic restaurant?

Each time we order off the menu for dinner, we often take for granted that a chef and team of collaborators designed that menu to create a specific experience. The plates off which we eat are designed to enhance the food we are preparing to eat. The glasses from which we are about to drink are designed for that drink. Would you sip cabernet from a champagne flute? No. That is design.

This issue is all about design. It celebrates the absolute beauty that encompasses our experiences in ways that are not obvious. This is about slowing down, engaging in our environment and looking up.

Wendy 4 | Craveable Carolinas | ™

EARLY SPRING 2019

Stay in Touch

@CraveableMag

@CraveableMag

@CraveableMag

CONTRIBUTORS

Early Spring 2019 Vol. 2, No. 1 Publisher and Editor Wendy Dimitri Contributing Editor Michael J. Solender Creative Director Larry Preslar Ad Design Claire Denney Contributors Molly Halpin Sara Kendall Liz Logan Brianna Melanson Adrienne Montare Bryan M. Richards Michael J. Solender Nev Sylar Kate Bruce Terrigno Editing and Proofing John Nalley

Bryan M. Richards is a beer, food and travel writer. His work has appeared in Men’s Journal, Beer Advocate and just about anything with the word Charlotte in it. An Ohio transplant, Bryan finally gave up the lifelong disappointment of being a Browns fan to cheer for the Panthers.

Brianna Melanson is a Charlotte writer and photographer with a passion for supporting small businesses and local artists. She runs on strong coffee and Instagrammable food.

She’s always on a mission to find her next article on her ongoing adventure throughout the Carolinas.

Michael J. Solender travels the road less taken sharing wondrous cultural, culinary and historical discoveries with his readers.

Solender’s writing has been featured in the New York Times, Ocean Home Magazine, Southern Living, Travel Connect, SouthPark Magazine, Lake Norman Magazine and others.

Former news producer, television journalist and on-air personality, Kate Bruce Terrigno’s love for writing has always been a piece of her puzzle.

As a self-proclaimed foodie and a native New Yorker, she has done her fair share of research when it comes to food and drinks and the industry that surrounds them.

Nev Sylar is an artist and photographer in Rock Hill, South Carolina.

Though she loves her job as a photographer, her greatest love is being a mom to her three-year-old son, Max.

Delicious cuisines, urban places, and beautiful oceans get Sara Kendall on the move. She is just as passionate about photography as writing and you will find they are often paired together. Sara is a travel editor for World Bride magazine and Charlotte publications. Check out more of Sara’s travels at latitudecrossing.com.

Liz Logan is a freelance writer specializing in narrative nonfiction, a slow-paced MFA student, and a somewhat-sane mother of three. When free time is a thing, she enjoys yoga, perfecting vegan baking and running @restorationwaresvintage while her children and overly protective German Shepherd run around her.

Molly Halpin is a Charlotte based writer and photographer. Her love of people and history inspires her love of storytelling. She spends her weekends wandering through bookshelves and reading in cafes learning from the best.

Publication Design SPARK Publications SPARKpublications.com Editorial Please send story ideas and comments to wendy@craveablecarolinas.com Advertising Zoe Gillespie 859.607.4322 advertising@craveablecarolinas.com Founder of our predecessor magazine, Epicurean Charlotte Linda Seligman © 2019 Craveable Carolinas

The Structure CONCEPT

Area Coffee Shops’ Creative Spaces

SHOWCASE

Webb Custom Kitchen’s Marquee Dining

VIEW

Architecturally Significant Chicago

LANDMARK

Historical Hangar Becomes Beloved Brewery

Thermal Design Design-Creator of the world’s hottest pepper talks motivation and noble causes

Early Spring 2019

On the Cover

Carolina Reaper, the world’s hottest pepper, ready for picking.

Photo by Brianna Melanson

EARLY SPRING 2019

| craveablecarolinas.com |

5

DRINKS

with KATE

Figgedaboutit!

Queen City skyline views take cocktails to the next level

by Kate Terrigno

N

estled within the Mint Museum Uptown, our endeavor starts by entering 145,000 square feet of inspiring architecture and design, inside and out.

Stumble upon the second floor of the museum and enter Halcyon, an effortless

photography Brian Twitty Photography

farm-to-table restaurant featuring flavors from the Earth while offering the city of Charlotte as its backdrop. Raw wood chandeliers dimly light the space while the tall glass windows offer a bird’s-eye view of the Queen City.

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EARLY SPRING 2019

Just as the space encompasses us, the cocktails encourage us to stay for a while. Take their Figgedaboutit cocktail, which features local Muddy River Rum, homemade fig paste, apricot liqueur and

DRINKS WITH KATE

lemon. Halcyon’s cocktails take local flavor as the foundation and layer on artisanal zests to emphasize the overall design and taste.

If you want to take it to the next level, Halcyon does not disappoint. Order the Convicted Nut — conviction

bourbon served up in a glass box tableside, where the server uses hickory wood chips to smoke out the drink right in front of you.

As they remove the bourbon from the glass box, the smoke slowly emerges to fill the air around you. Slowly, as the air

starts to become clear again, the hints of black walnut bitters come through with each sip while the smell of the hickory slips away.

With each sip, you take in the stunning skyline views of Charlotte, seeing the city in a whole new light. You

EARLY SPRING 2019

Left: The Convicted Nut being smoked in its glass box.

Right: Figgedaboutit. NC Muddy River rum, fresh figs, apricot liqueur, and lemon.

can’t help but feel tranquil and calm, which is just what Halcyon means. Until next time... Cheers & Enjoy!

| craveablecarolinas.com |

7

BEERS

with BRYAN

Medal-Worthy Crafts Local brewers talk key elements that create world-class brews

by Bryan M. Richards

T

he Great American Beer Festival (GABF) is toasted by those in the craft beer community as the Olympics of craft beer. Each fall, breweries from around the country submit beers they

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EARLY SPRING 2019

deem award worthy. During this past GABF, Charlottearea breweries took home five medals — an unprecedented number for the city.

Golds went to NoDa Brewing for Gordgeous

Pumpkin Ale in the Pumpkin/Squash or Pumpkin Spice Beer category and Wooden Robot Brewery for Resérve Dorée de Pêche (a sour golden ale aged in chardonnay barrels and

BEERS WITH BRYAN refermented on peaches) in the Fruited Wood- and BarrelAged Sour Beer category.

Less than six months after opening, Divine Barrel Brewing won a silver medal in the Historical Beer category for The BIG Lubelski (a smoky wheat).

Further, a pair of bronzes went to Triple C Brewing for their summery Zest-APeel and D9 Brewing for their salty and tart Brewer’s Day Off Gose brewed with cantaloupe and cucumber.

With so many local breweries taking home

how to use those ingredients.

“The BIG Lubelski is unique from the standpoint that it is brewed using just one malt. That is also wheat, which is also smoked. It also requires a five-step mash that is a real PITA but is well worth the effort.”

Whether it is skill, recipe design or ingredients, there is no doubt that capturing a medal at the nation’s premier beer competition is something to be proud of.

“Resérve Dorée de Pêche epitomizes what we strive to do at Wooden Robot,”

During this past GABF, Charlotte-area breweries took home five medals — an unprecedented number for the city. medals, one begins to wonder what makes a beer medal worthy. I had the chance to ask a few of the winning breweries that very question.

For D9, it is all about the ingredients.

“Following the success of our sour program in the market, and at previous GABF competitions, we felt that Brewer’s Day Off was unique and highquality enough to be a strong competitor against other world-class beers at the festival,” says Andrew Durstewitz, brewery CEO and co-founder. “The key to this beer is the type of salt we use, as well as our wild lactobacillus strain used in the gose and across our larger sour program.”

Ben Dolphens, co-founder and head brewer of Divine Barrel, explains that it is more than just ingredients — it is also understanding

says Dan Wade, president and head brewer. “We aged the beer for over three years in chardonnay barrels before refermenting on local peaches. Pêche perfectly captures the values of patience, terroir, and balance.”

It is not enough to only read about GABFwinning beers. It’s time you taste them yourself.

Triple C’s Zest-A-Peel and D9’s Brewer’s Day Off are available year-round. Divine Barrel’s The BIG Lubelski is available occasionally (consult their website for details). NoDa’s Gordgeous is offered during the fall.

Sadly, Wooden Robot’s Resérve Dorée de Pêche was a one-time offering ( for an idea of the beer’s greatness though, look for future releases of fruited sours from the brewery’s Resérve Series).

The Big Lubelski’s silver medal leans against a glass of its winning brew.

The Divine Barrel team poses with their medal.

The Wooden Robot team posing with their gold medal for the Reserve Dorée de Pêche.

EARLY SPRING 2019

| craveablecarolinas.com |

9

ADVENTURING

with D-YO

Design, Build, Munch!

Creating a sugar sweet masterpiece

by Wendy Dimitri

“W

hat 3D masterpiece would you build if you could build anything?” I ask D-yo one evening. The answer, typical of most boys his age: spaceship!

photography Nev Sylar Photography

What if it was something you would eat? “Cookies, candy and cake,” he answers with a slight question mark.

You bet!

Our quest in sugar construction takes us to Hey

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EARLY SPRING 2019

Sugar Shop in Rock Hill where the owner, Mary-Kate, has been designing custom sugar cookies and truffle cakes since 2015.

D-yo and his partner in adventure, Miss Valerie, brave

ADVENTURING WITH D-YO Mary-Kate shows Valerie some icing techniques on her evergreen cookie.

there?” asks D-yo, as he is already placing it into the scene.

“It’s all up to you two. It’s your vision; it’s your design.

The most important aspect of creating is to have fun,” MaryKate cheerfully responds.

Two little creative brains contemplate, and two sets of little busy hands work the landscape. Pretty soon, the build-out of our snowy woodland scene is complete.

the cold, rainy day to make their mark on the confectiondesign industry. Once inside the shop, however, there is no remembrance of the cold or the wet as a bubbly MaryKate and a delicious aroma of baking invites them into the warmth of this cozy space.

Two little creative brains contemplate, and two sets of little busy hands work the landscape.

Pretty soon, the build-out of our snowy woodland scene is complete.

Preliminary Design Mary-Kate has crafted D-yo and Miss Valerie’s preliminary design models — frogs, deer and evergreen trees — all ready to be dressed for winter and set upon their snowy landscape.

“Can we munch on this one and dress that one?” Valerie asks, as she’s

already sampling an evergreen.

No answer is possible because D-yo is already piping frosting straight to his mouth. And who could blame him? Mary-Kate makes her sugar cookie icing from scratch.

Construction Phase A quick decorating demonstration and we are back on track. D-yo and Miss Valerie, piping bags in hand, begin to add the jackets and scarves to the frogs, the snow to the evergreens, and the touches to bring the deer alive.

Enthralled with their innovative designs, the munching commences once again, as the cookies look too good not to eat.

Another short intervention from Mary-Kate wrangles the children back to construction as decorating the cookies is only one step in our design-build project.

A snowy landscape

made of a rice-crispy-treat cake, coconut snow, and a frosting ice pond awaits its woodland animals and evergreen trees, and the kids are contemplating their placements.

“Can a deer go here?” asks Miss Valerie.

“What about a frog right

Final Completion All of us stand back and smile at a sweet design reminiscent of a whimsical fantasy of magical characters coming alive in the wintertime forest.

Oohs and aahs and sweet smiles fill the room as we pack up our final construction and thank our lovely host. What a sweet adventure in sugar cookie architecture.

D-yo samples the best part of the job: the icing before the cookie.

EARLY SPRING 2019

| craveablecarolinas.com |

11

juicy MORSELS

Thermal Design Design-Creator of the world’s hottest pepper talks motivation and noble causes

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EARLY SPRING 2019

JUICY MORSELS

by Brianna Melanson

I

had the privilege of meeting Ed Currie, mastermind of the Carolina Reaper, at Springs Farm in Fort Mill.

This is the main organic farm PuckerButt Pepper Company uses to grow peppers, though they use many other farms in York County. He had been sorting peppers since 4 that morning, as usual. The hot pepper aroma greeted me as soon as I got under the roof. Not having a personal tolerance for eating hot peppers, I began to cough

“You get all the physiological reactions like sweating, snot coming out, and cramping.

But if you cut slices and eat them with your food, they’re really good.”

He commonly uses his Reaper sauces on tacos. I examined a Reaper in my hand, to feel the bumpy texture. That is as close as I will ever get to one. The outer coating will not burn you, but before you cut them open, you will want to wear gloves.

These peppers

The Carolina Reaper has caught national attention. Currie and his team use it to do good. Currie’s team will see how many Reapers they can eat before exploding. In 2018, they raised money for cancer research, ALS, hurricane relief, and more.

as my sinuses cleared.

Now that the world’s hottest pepper, the Carolina Reaper, has caught worldwide attention.

Currie and his team use it to do good. Currie’s team will see how many Reapers they can eat before exploding.

In 2018, they raised money for cancer research, ALS, hurricane relief, and more.

However, raising money for charity is the only instance they will voluntarily eat whole Reapers.

“Eating a whole one is not pleasant,” Currie says.

are changing lives just as peppers turned Currie’s life around. He left his overweight and unruly past behind because he was at risk for heart disease. His nickname, Smokin’ Ed, came before the fiery heat of his peppers. His college library is where he learned that hot peppers prevented heart disease to the populations around the equator.

Once Currie began eating Top: Currie and a team member sort peppers at Springs Farm in Fort Mill.

Right: Beautiful bright orange and yellow peppers hide the heat inside.

EARLY SPRING 2019

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13

JUICY MORSELS

them, he lost weight and regained his health. He could not get enough of the peppers and began growing them himself. The pain, ironically, releases endorphins and dopamine that make you feel amazing. This natural high is what Currie

has become addicted to. To share his love of peppers, he began the PuckerButt Pepper Company in downtown Fort Mill just before he won his first Guinness World Record for hottest pepper.

On the other hand, people who eat Currie’s hot peppers may not

The pain, ironically, releases endorphins and dopamine that make you feel amazing. This natural high is what Currie has become addicted to.

Pudae veliquo quame essit vit ut illupta tiamenitaque nam, saped molupta in consedi sin cum, odi dio ex eum, nonse sitem de eo

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EARLY SPRING 2019

JUICY MORSELS

have a pleasant experience.

Hence PuckerButt: the physical and vulgar aftermath of eating any of Currie’s hot peppers.

You won’t burn a hole in your intestines, but you will feel uncomfortable.

How do you make the pain go away? Do not drink milk. I repeat, do not drink milk! Opt for anything with citric acid such as lemon juice or grapefruit juice. It makes the pain go away faster. Then you can enjoy a soothing popsicle or ice cream.

Currie earned the title “mad scientist” by creating the Reaper and other peppers that never existed before. Now the company has seeds for over 3,000 varieties.

A wide assortment of sauces adorn the shelves at Puckerbutt’s retail store in Fort Mill.

The public can purchase Carolina Reaper sauces, pepper seeds and other spicy innovations at the shop or online. If contemplating a purchase, Currie suggests the best all-around sauce called “Voodoo Prince Death Mamba” (4 on the heat index). Though their “Bacon Me Crazy” or “Reaper Squeezins” could make for some great gag gifts.

Currie couldn’t express more about how grateful he is for South Carolina’s support. This store gives the quaint town of Fort Mill some sass, but he says there’s no where he would rather be.

Currie earned the title “mad scientist” by creating the Reaper and other peppers that never existed before. Now the company has seeds for over 3,000 varieties.

Huge crates of beautiful peppers of all shapes and colors surrounded us. You have no idea which ones are hot or mild just by looking at them. I thought a white pepper would be less hot than a red one, but Ed showed me that I could not be more wrong!

One of Currie’s spicy innovations using the Carolina Reaper heat on peanuts.

EARLY SPRING 2019

| craveablecarolinas.com |

15

SEATS

and EATS

A Marquee Experience Gastonia restaurant turns old cinema into a unique dining destination.

View from the original theater balcony turned dining space.

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EARLY SPRING 2019

SEATS AND EATS

by Sara Kendall

H

oused in a vintage cinema, Webb Custom Kitchen has upped the dining experience in downtown Gastonia and created a culinary destination for greater Charlotte. Masterfully restored, this restaurant showcases its grand theatrical past while integrating a modern design and dishing out American contemporary fare. Opening in 2016, not only has this restaurant seized the attention of locals, but it also landed in “The 100 Most Romantic Restaurants in America for 2018” from Open Table.

Back in the day, Gastonia was an economic powerhouse largely due to the growth of prosperous textile mills in this small Southern city.

Local golf pro J.F. Webb was a visionary who wanted to bring moving pictures to this mill town. Armed with the architectural design of

Hugh White, Webb built and opened the doors to his art deco movie house in 1927. He enjoyed considerable success until the Great Depression hit. Later, this cinema haunt became a teen club with a basketball court and a large indoor swing. It was eventually taken over by Gastonia, which placed city offices in the former movie house.

In 2015, Jim Morasso spearheaded a rehabilitation

Masterfully restored, this restaurant showcases its grand theatrical past while integrating a modern design and dishing out American contemporary fare.

Above: Architectural detail abounds as Morasso strived to keep as much of the original details as possible.

Left: Webb Custom Kitchen house-made cheesecake sits next to a historical period piece camera.

project to bring back to life this grand space. “It was a great collaboration with David Wagner from Wagner Murray of Charlotte,” says Morasso, owner of Webb Custom Kitchen. “Incorporating the building’s history and industrial workings while creating a contemporary use sums up our vision.”

What a beautiful collaboration it was. The creative team of Morasso and Wagner expertly maintained the building’s original EARLY SPRING 2019

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17

SEATS AND EATS house down again, this time as a much-desired epicurean destination. ”After a sixmonth renovation, Morasso opened the restaurant in January 2016 to begin the latest chapter of this historical building. The restaurant opening was greeted with a warm welcome from the Gastonia community and diners from beyond this city.

When you enter the restaurant doors, you will immediately feel like you have been transported into a different time, a grand reminiscence of the roaring 20s and the grand cinema days. The interior is a beautiful blend of a Broadway theater and an opera house along with strong influences from the Frank Sinatra era.

Sultry, subdued lighting illuminates overhead as Left: A historical photo of the community outside o the original theater (circa unknown) matched with the building today.

Below: Fried Green Tomatoes with sweet corn, crab, tomato, jalapeno, and dilled tartar sauce.

beauty while adding floorto-ceiling arches, intimate seating, and art deco lighting.

Rich, saturated colors and warm wood tones grace the venue while incorporating the texture of the exposed brick walls into their design aesthetics. What was once the stage has been transformed into a spectacular restaurant kitchen.

Over the years, the cinema’s interior had deteriorated, leaving little from its heyday.

One of the few original features is the proscenium, a plaster decorative frame around the movie screen.

During the renovation,

18 | Craveable Carolinas | ™

The Webb’s creative and imaginative rejuvenation is bringing the house down again, this time as a much-desired epicurean destination.

Morasso rolled up his sleeves to restore and hand paint the proscenium himself.

“Bringing the house EARLY SPRING 2019

down was once attributed to a great performance,” Wagner says. The Webb’s creative and imaginative rejuvenation is bringing the

bronze curved booths grace the venue. An oversized movie screen plays black and white Turner Classic Movies while songs from

SEATS AND EATS cinema’s past and present play gently in the background.

“A restaurant can be a powerful space,” says Morasso.

He has found his guests wanted to contribute to the rebirth of this grand space.

Gaston Day School donated two stage lights that currently flank the movie screen.

Locals have donated film

Custom Kitchen as a perfect home for the projector and sold it to Morasso. Bruce is a regular patron and visits his former theater artifact while he dines here. For the rest of us, we get to enjoy this rare cinematic find.

Perfectly placed throughout the multi-floor space, collectibles of days past

can be viewed. A variety of moving picture and still photography cameras are now decorative objects throughout the restaurant. In the highly sought-after balcony, diners can sit in either booths or tabletops surrounded by collectible Argentinian hat molds. The balcony provides an enviable view of the bustling kitchen and the

Perfectly placed throughout the multi-floor space, collectibles of days past can be viewed.

A variety of moving picture and still photography cameras are now decorative objects throughout the restaurant.

action on the lower level.

Central to his vision for Webb Custom Kitchen, Morasso sees community spirit as the essence of his venture. He is building strong community ties to Gastonia and the surrounding communities. Webb Custom Kitchen serves locally produced mixed greens from Webb Street School, a public school for students with cognitive impairments.

Wrapped in community spirit, delicious fare, and romantic ambiance, Morasso strives for Webb Custom Kitchen to become his guests’ favorite restaurant.

Join the many diners from near and far who have ventured into this unique dining destination. Webb Custom Kitchen is definitely worth a visit for both the enchanting ambiance and delectable food.

Above: Bronzed Norwegian Salmon over warm lobster potato salad, arugula, roasted shishito pepper-tomato butter sauce.

Right: One of the theater’s original projectors gifted to Webb Custom Kitchen by one of its guests.

carriers that were used in the early days of the theatre.

Another diner is planning to donate original movie tickets dating to the 1920s.

One of his patrons, Gale Bruce, had a cinema artifact perfectly suited for the restaurant — one of the theater’s original movie projectors. This one once made its home in Greta Garbo’s Stockholm apartment. In spite of its unique provenance, Bruce’s wife grew tired of bumping into the projector’s stand and asked her husband to sell it. Bruce saw Webb EARLY SPRING 2019

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19

PARTNER CONTENT

7th St. Market: Incubating Dreams

by Doing Good and Eating Well

by Liz Logan

S

ince its inception in 2011, the 7th Street Public Market has grown into a destination and small business hub. With food vendors like Pure Pizza and Orrman’s Cheese Shop, the market is thriving as a breakfast and lunch hot spot. However, with the help of its newest vendor, Greg Collier, the market hopes to transition into a destination for dinner.

The Yolk Uptown is the newest concept to grace the halls of the 7th Street Public Market. Collier, who got his start in the kitchen of a college hot wing restaurant and moved his way up through culinary school, hopes to bring the market’s mantra of “Do Good by Eating Well” all the way home.

His concept is new to Charlotte: a chef residency program. After struggling himself to find a job in his field in the greater Charlotte area before opening his pilot restaurant, Rock Hill’s The Yolk, Collier knows all too well the struggle of finding a job as a newly minted culinary graduate. Tie in the market’s mission to be

Uptown Yolk’s Wich’ Came First fried egg sandwich with pickled veggies.

Left: Fresh sushi roll from Bonsai Fusion.

Right: One of several delicious pizza options from Pure Pizza.

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EARLY SPRING 2019

a small business incubator and this is a perfect fit.

Collier plans to help liven up the dinner scene at the market by changing the concept of his restaurant in its entirety every 30 days by bringing in new chefs looking to be discovered.

These chefs will source food locally, will take on their own individual flair, and will host Investor Dinners to highlight their work to those who may be interested in a brickand-mortar partnership.

The Yolk Uptown hopes to be a jumping-off point for local chefs to start their own businesses and grow beyond the market.

Not Just Coffee is one of the market’s vendors that has achieved success through exposure and the opportunity to open within the 7th Street Public Market.

After getting its start for a few months at Area 15, James Yoder was approached by the market curator and asked to take the leap to move to what was then the shell of a market. The first business, and sometimes only business, in the market began to explode during the 2012 Democratic National Convention with a feature

PARTNER CONTENT

in New York Times Food & Dining section.

This is just the type of exposure the market hopes to provide for its vendors.

“With the concept of Do Good by Eating Well,” Executive Director, Chris Clouden says, “we hope to inspire people to support local in a variety of ways.

Many of our vendors source their goods locally,

Beautifully designed cuppa from Not Just Coffee.

“The support base and resources the 7th Street Market provides makes our growth possible,” says James Yoder. “They have been helpful and involved, creating events and allowing us marketing resources we may not have otherwise had access to.”

Clouden’s goal for the market is to support local in all aspects, allowing opportunities for small

“With the concept of Do Good

by Eating Well, we hope to inspire people to support local in a variety of ways. Many of our vendors source their goods locally, the market supports local business by allowing them a space to get their start and the public supports the entire cyclewith each visit.”

Executive Director Chris Clouden The Rainbow Acai Bowl at Rico’s Acai.

the market supports local business by allowing them a space to get their start and the public supports the entire cycle with each visit.

Many of our vendors grow beyond the market and end up with various locations throughout the city.”

Not Just Coffee now has five Charlotte locations and sources its dairy from Homeland Creamery, a farm just an hour and a half from the market. The coffee shop offers just the story 7th Street Public Market is hoping to create again

Classic Spaghetti and Meatballs from Zia Pia Imports.

business, but the support of the market has allowed them, as co-owner Miracle Yoder says, “to feel a sense of relief.”

businesses to grow organically, as in the case of Not Just Coffee, and the projected outcome of The Yolk Uptown. How can the public Do Good by Eating Well? By coming in and grabbing a locally sourced latte or meal, treating their palates to well-prepared food, and knowing their dollars are going into the pockets of hard-working and intentional small businesses that are making a difference in their communities.

EARLY SPRING 2019

| craveablecarolinas.com |

Savory crepes served at Hazelnut’s Crêperie.

and again. In its beginning stages, Not Just Coffee found the permit process and rent prices to be a challenge for a budding

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Coffee & Community Enthusiasts long for architecturally creative places to congregate with their cuppas 22 | Craveable Carolinas | ™

EARLY SPRING 2019

by Liz Logan photography Randy Rivera

C

offee shop culture has changed considerably over the last decade or so. We’ve transitioned from the underground world of Central Perk-esque establishments and into the brightly-lit, third-generation coffee wave rushing over us. We are no longer relegated to mediocre mass-produced grounds but are presented with an abundance of beautiful, quality coffee shops with which to form our allegiances.

Quality means different things to different people, of course. Some are content with the drip coffee of a chain shop or the multifaceted, super-sweet, caramel blended anything. Others (the demographic with which I align) are looking for coffee with a story, something to feel good about. That something that takes you out of the present and

as I lovingly call us, “elitists”) not only for a cup of skillfully poured, responsible coffee but also a relaxing, well-designed space that is creative and warm, begging you to stay for one more cup.

In the Carolinas, there is an ever-

However, Methodical Coffee, the Architectural Digest (AD) recipient for South Carolina’s Most Beautiful Coffee Shop, embodies these elements with a hint of something more. The entire design is the concept of Marco Suarez,

growing number of eye-catching spaces in which to grab your daily joe. In Charlotte, there’s Basal Coffee, with its minimalist, clean vibe and stoneware vessels. In Charleston, Second State Coffee’s storefront is a historic Charleston-style home, complete with natural lighting and whitewashed flooring. Raleigh is home to The Morning Times, a galley-style coffee shop reminiscent of an old-fashioned drugstore in the heart of downtown.

The trends in coffee shops — minimalism, light wood accents, industrial elements — are commonplace, almost expected, in most new shops.

a graphic designer and former Etsy employee, who was having a difficult time finding somewhere to meet up with friends in his hometown of Greenville.

His design concept came from the coffee itself. Greenville, he says, seemed to be “behind the times” when he opened in 2015. There were places where you could find a “10-pump-vanilla-sugarfree-latte” but no spaces in which the coffee was untainted. His project was a renaissance, a rebirth. He, along with some architect pals, set out to completely deconstruct both their downtown space and the coffee they would serve.

We are no longer relegated to mediocre mass-produced grounds but are presented with an abundance of beautiful, quality coffee shops with which to form our allegiances. into the land from which the coffee was pulled, all while being lulled by independent music in an eclectic and visually appealing environment.

This trend in sustainable and responsible coffee came about in the late 1990s, right around the time we were seeing coffee shops portrayed in media, typically with a stand-up-poetryvibe. With Consumer’s Choice Council’s 1999 report, “Sustainable Coffee at the Crossroads,” the concept of sustainable coffee (coffee verified by a third party as fair trade or organic or in compliance with the Rainforest Alliance) was brought to our mainstream ears and arguably began the conversation that would land us where we are today in the world of coffee.

Now, we see a different crossroads — the marriage of coffee and design. There is a desire among coffee enthusiasts (or

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23

COFFEE SHOPS Nestled in between Mast General Store and Bank of America, the space didn’t start out as much. The ceilings were too tall and then there was the less-than-pleasing lighting. But Suarez and his team saw endless potential.

They worked to build a mezzanine to make good use of the elevated ceilings, complete with ubiquitous subway tile, the word “Enjoy” inlaid just as you top the final stair. Looking out from this perch, you can peer down on the hustle of the baristas below or straight into the outside world, thanks to floor-to-ceiling windows that define the front of the shop, keeping the feel open, fluid and bright.

Found frequently within the shop is the hand of local artist Annie Koelle, whose floral designs adorn the stark white La Marzocco espresso machine along with the coffee bags of their signature coffee roasts. The logo, though

to Suarez’s grandfather, who used this type of wood for clockmaking. And then there are the cups. The nostalgic blue willow mugs immediately transported me to my grandmother’s china cabinet where we would carefully take down a blue willow mug and our parents would stand over us nervously while

in the artisan coffee realm. North Carolina’s award-winner, Trade and Lore in Charlotte, shares an upstairs space with Salud Cerveceria, doubling as two businesses running as one — sometimes three when the pizza kitchen is open. Though both have won the same title, the two shops share beauty

we sipped hot cocoa. These mugs have taken a long time to acquire and they break easily, given their fragile nature.

But they matter deeply to the purpose of Methodical, a space for people to connect not just to one another but to the overall atmosphere. When paired with the gold-embossed wallpaper of the back wall, lined with a raw-wood bar top, these mugs are practically begging to be photographed, giving Methodical a social media presence that has made it recognizable far beyond the Carolinas.

This minimalist aesthetic and concept is not the only one gaining renown

while contrasting in ambiance.

What was once an actual poetry bar (the irony is not lost on me) is now an open space complete with a lounge, handmade community-style wooden tables illuminated with large brass pendant lights and a luchador mural by Brett Twokat that offer a stark contrast to Methodical’s modern whitewash appeal. Bright colors paired with wooden accents give the lounge, designed by Salud Cerveceria co-founder Dairelyn Glunt, a living-room feel. Small teal chairs ignite the lounge with childlike fun and excitement without taking up too much

There were places where you could find a “10-pumpvanilla-sugar-freelatte” but no spaces in which the coffee was untainted. pairing well, contrasts the peaceful floral design with its Tesla/old-schoolscience inspired vibe. Suarez says what he likes most about this logo is that it “looks like a symbol for a cult,” something they’ve almost inadvertently created.

Elements like marble, which Suarez chose specifically because of its propensity for natural wear like chips and scratches, as well as the tables of ambrosia maple, a material not common for commercial spaces, add to the illusion that Methodical has been around much longer than its three-plus years.

A unique aspect of ambrosia maple is that it contains these natural streaks and little holes that are actually caused by bugs boring into the wood, their natural waste creating streaks and discoloration that is quite pleasing to the eye.

There are generational elements tied in as well. The tables were a nod

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COFFEE SHOPS space. Succulents lining the windowsill and tapestry-style footstools add depth and color along dark navy walls offset by painted white exposed brick.

Just off to the side is a small space used as a rotating gallery, which is curated

by Jamie Jollie, one of the handymen behind the space. Art is switched out every six weeks and is booked for well over a year in advance. Charlotte’s art scene is growing tremendously, and the gallery section allows the community to be involved in a tangible way.

Everything in this space is intentional, from the bathroom and stairwell

the seating areas are more framed illustrations of rappers and basketball players, two things about which her husband and co-owner, Jason, is passionate. Her goal in the décor, she says, is “exactly what it is.” Glunt had hoped to pair friendliness and coziness, creating space for her Wine Down Wednesdays through the Cerveceria and a space for friends to meet up and work during the day. By forgoing neutrals for bright colors, Glunt’s personality is evident in the décor of this fun, yet serene, environment.

Though the Cerveceria is operated by the Glunts, they partnered with

already in place and Pitman, with her love for botanicals, positioned a pot of ivy to grow around the exposed metal beams, slowly entwining itself as both plant and business grow. Subway tiles — one of the few design elements shared with their fellow Carolina recipient — line the bar behind the tap handles for cold brew coffee and tea, as well as housebrewed and guest tap beers. Sitting at the bar with friendly baristas, plants abounding, and lovely little glassware unique to each beverage gives a feeling of home, of being in your own kitchen, chatting with those closest to you.

Pitman is the owner of Trade and Lore in Asheville which, though it has a much more subdued ambiance, has the same sense of community and openness.

Artists can often be seen grabbing up the best sunlight while families sit at long tables over their carefully crafted

A sense of community is key to creating an award-winning environment paired, of course, with ethically sourced and skillfully created beverages.

walls lined with pages from a SpanishEnglish dictionary, to a beautifully framed illustration of Biggie Smalls overlooking the neon sign declaring, “Hoy Se Bebe.” The yellow undertones of the paper are a vintage-inspired touch, with hints of Glunt’s Dominican heritage showing throughout.

Around the perimeter just above

Lindsey Pitman of Daily Press, which previously sat just a block away in the Evening Muse venue. Jason had been a regular at her craft coffee bar and was blown away by her ability to create both quality beverages and community.

When they opened their space, they knew they wanted Pitman involved.

The skylight just above the bar was

beverages. Pitman has put a bit of herself into each of these establishments, her open and welcoming personality shining through, giving each of these brilliant spaces astute attention to detail for creation of coffee, kinship and creativity.

The evolution of the coffee industry has played a significant role in these two shops, despite it being manifested so differently. A sense of community is key to creating an award-winning environment paired, of course, with ethically sourced and skillfully created beverages. These shops have been able to seamlessly create cult followings, the same group of folks hanging out with laptops during working days and for wine after-hours. Connection is the overarching design element that has allowed these coffee shops to become more than what either of the creative teams had anticipated but both thankfully becoming what Glunt said: exactly what they are.

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PROFILE

of PASSION

Wine by Design

Curating a winning wine-by-the-glass list embodies all the elements of great design

by Michael J. Solender

S

tyle, timelessness, utility, and delight: here is how wine-by-the-glass is done at one of Charlotte’s most stylish restaurants.

William Farquharson, beverage manager at the Kimpton Tryon Park Hotel, knows his way around the wine cellar.

One clear way Farquharson looks to enhance the guest experience at Angeline’s, the Uptown hotel’s contemporarystyled Northern Italian restaurant, is to curate special wine offerings. Through this, he encourages diners to explore new-to-them varietals chosen to complement menu choices and, ultimately offer a delightful experience.

“There’s an old adage that says, ‘Wherever you’re eating, drink from what’s found there,’” says Farquharson.

“It makes sense to pair our menu with predominantly Italian wines that so nicely complement our cuisine. The Italians have been doing this for thousands of years, and while our wine-by-the-glass list is not yet 100 percent Italian, that is ultimately our goal.”

Farquharson’s interest in wine started while attending East Carolina University studying Hospitality Management and blossomed while working at The Broadmoor Hotel in Colorado Springs where he received certification as a sommelier. Returning to Charlotte to start a family,

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Farquharson, 31, spent four years at The Palm in SouthPark before joining the team at the Kimpton Tryon Park.

Designing a wine-by-theglass list is considerably more involved than many diners may realize. Offerings must simultaneously complement the menu, deliver a variety of style characteristics and flavor profiles, appeal to both men and women, offer accessible pricing, be consistently available, and work economically for the restaurant.

I wanted to get a peek EARLY SPRING 2019

behind the curtain at the process and sat down with Farquharson as my guide.

Michael J. Solender: Your current list has six sparkling, five white, and nine reds by the glass. How did you come upon this construction?

William Farquharson: What we want to accomplish is have something Italian, or full Italian, by-the-glass list and be able to represent the great varieties that are similar (to Californians and what people may be more familiar with).

Like chardonnay. A lot of

people don’t think chardonnay can come from Italy. But chardonnay is pretty much grown everywhere, so we want to have that style and open people’s ideas to enjoying something that might be in a different style than what they are used to, and bridge that gap.

We have a good number of sparklers because everybody loves bubbles. They are a great aperitif and palate cleanser.

They help your senses get ready to enjoy food. Sparkling is just a great thing to have before you switch to a still wine, white or red. The effervescence and acidity — it’s very pleasing overall on the palate.

I want our wine-by-theglass list to be inviting and encourage the diner to experiment in a way they might not when committing to a full bottle purchase.

A wonderful red I like to recommend for dinner service is the Rocca delle Macie Chianti Classico, Sangiovese.

It goes perfect with the chicken Parmesan. The chicken is pounded out, and it comes with a focaccia bread crumb, a little fried mozzarella, and a little bit of pasta as well. The Parmesan cheese and mozzarella that’s on it is very well complemented with the sangiovese.

Stylistically, the sangiovese is going to be mediumbodied, easy drinking, not overly heavy on the tannic structure. There’s a little bit of ripe, red fruit in it, which

PROFILE OF PASSION

I want our wine-by-the-glass list to be inviting and encourage the diner to experiment in a way they might not when committing to a full bottle purchase.

simply allows the diner to taste the wine and not overpower the dish they’re enjoying.

MJS: As far as list design, what type of palate range do you need to cover?

WF: The biggest challenge I have to try to resonate with the guests is either a dry wine or a sweet wine. By technical standards, most wines are dry. There are some that are either off dry that tend to the sweet side, very similar to a lot of rieslings, they’re kind of in the off dry to sweet range.

Another important element is fruit character. Many people associate wine with fruit. If you’re talking about between a full-bodied and a light-bodied red wine, on the nose you’re smelling a lot of the fruit character, that’s a lot of ripe red fruits or black fruits like plums, cherries, blackberries.

On the dry side are the nonfruit elements that are found in the Old-World wines, such as those you get in France and Italy and sometimes Spain.

Flavor profiles here may include cedar, tobacco, and earthiness in the reds and mineral, clay, and rock in the whites.

When creating a wine-bythe-glass list, we want wines that will go with the menu in a few different ways. We want them to be able to pair with several options on the menu. And, of course, we consult with chef (executive chef, Robert Hoffman).

I also don’t want to

overwhelm — guests or servers. Twenty is about the right number for us. We have a tap system that allows us to have some unique offerings and maintain the quality of our wine. We also offer a generous 6-ounce pour.

MJS: How do you work with your distributors on list design?

WF: We rotate wines on our list quarterly. I meet with up to 15 wine reps and give them criteria from a style, price and accessibility standpoint.

While it sounds like a fun job, and it is of course, it is a lot of work to go through the various portfolios and tastings and try and come up with what will resonate with guests.

I certainly love to help guests choose new and different wines to try, though many guests look for familiar names.

A well-curated list should take that into consideration.

Taittinger is well known for Champagne, Stemmari, (pinot grigio) is known as well.

Michael Trujillo is known.

They have a lot of different wines that they produce, from a lot of different regions.

And they can go from the more entry price point to a high-end Brunellos.

For reds, you have the Rocca delle Macie, from Chianti Classico, which is a great producer there. DAOU from Paso Robles is starting to become very popular, especially because of cabernet, so they do an amazing job there. And

then, we have La Flor, by Paul Hobbs, which is extremely well-known in California.

He is known more so for his extremely large cult wines, but, as really a passion project, and outside, goes down to Argentina and produces a malbec.

MJS: What are some of your favorite by-the-glass offerings and best values on your list at Angeline’s?

WF: A very popular red is our Abbona Barolo. It’s hard to find a by-the-glass pour for a Barolo (due to price).

Ours is $22 a glass. The bottle on the list is $89. For most Barolos, you’re looking in mid-$100 to beyond, so this is a great value we can offer.

It’s got the tannic structure.

It’s not too rustic. It’s light enough that it’ll go with a lot of the dishes, and it’s young enough that it’s able to pair

with something that’s heavier, like our Bistecca, 21-day dry aged rib-eye. It’s able to still cut through that fat of the steak.

With our Italian whites, the Gavi di Gavi (Michele Chiarlo) is a hidden gem. It’s light and crisp and pairs so well with everything from salads to fish to pasta.

MJS: What do you want your guests to know about your wine-by-the-glass list?

WF: We know our market.

Being in uptown Charlotte, there’s a lot of banks around.

Charlotte has a lot of medical, and there’s a lot of finance in this town. We want our guests to know you can dine with us and to have something that is pocket friendly, and experiment with wines with which they can have a little bit of fun. We’re here to help navigate — have some fun and experiment.

RUNNING OUT OF ROOM FOR YOUR VINO?

Let Kate find your perfect villa, complete with wine cellar!

KATE BRUCE TERRIGNO

REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021

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27

Brewery Takes Flight

A nearly century old hangar fulfills its original plan in its new life as a brewery

by Molly Halpin

“B

eing from Columbia, I’ve known this building for a really long time,” says Roger Loughney, the resident jack-of-all-trades at Hunter-Gatherer Brewery in Columbia, South Carolina, as he gestures to the 13,000-square-foot Curtiss-Wright Hangar looming over us. He remembered how “the windows were busted out and there was a plane inside that you could barely see.” Today,

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photography Brianna Melanson

the building is one of only six hangars built by Curtiss-Wright left in the country and is the only one in its original state.

The referenced plane was a World War II-era B-25 bomber that was pulled out of Lake Greenwood before it was restored.

Though it will never fly again, it remains on display at the airport. After the plane was moved to its new home, the building was revived at the hands of a group of

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developers, including aviation historian Scott Linaberry, who claims his “ignorant tenacity” was the final push needed to finally accomplish what many others had tried, but never managed to complete.

This undertaking included replacing 1,644 panes of glass and finding the perfect solution to restoring the delicate, almost 90-year-old brick in a way that did not do any damage and complied

HUNTER GATHERER

with the historical society’s guidelines.

Local historians, pilots, and Columbia natives were all overjoyed to finally see the impressive piece of history restored. The hangar was brought back to its original glory and ready for someone to give it new purpose.

Enter Hunter-Gatherer Brewery.

Aside from the obvious fact that wide open space is necessary to host the large brewing equipment required to make beer, the historic building offers a perfect match for the traditional brewing for which Hunter-Gatherer is known.

H-G’s founder and brewmaster, Kevin Varner, “doesn’t like the newest, greatest thing; he likes what was being made a hundred years ago,” Loughney notes.

“That is why, when this building became available, this is where he wanted to be.”

Hunter-Gatherer Brewery has also been a staple in South Carolina since

1995. H-G is known for their traditional English-style ales, which are some of only a few beers worldwide made with Gale’s classic English yeast strain. Varner found his love for craft beer in Scotland and, after taking time to learn the craft at Hale’s Ales in Seattle, he started brewing his own beer and opened the HunterGatherer alehouse on Main Street in Columbia. It was one of the first brewpubs to appear as part of budding craft brewery culture at the time. In January 2018, H-G opened their new larger-scale brewery and hangout at the CurtissWright Hangar to create opportunities for expansion and wider distribution.

This important and long overdue next step has challenged HunterGatherer’s emphasis on history and A historical marker explains the origins of the hangar turned brewery.

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HUNTER GATHERER strict traditional brewing process since unexpected combinations and innovative flavors have taken over the craft beer market. The history and appearance of the Curtiss-Wright Hangar, however, provides a space for tradition.

Local Columbians and tourists alike come to see the historical airplane hangar that houses such a new cultural staple like a craft brewery. When I arrived, I was invited to wander and check everything out while I waited for them to finish up work on their new-to-them bottling line before the interview. Walking around Hunter-Gatherer’s expansive openair brewery, you will find beer on tap, witness every aspect of the brewing process, and discover evidence of the building’s past around every corner.

According to a documentary made by South Carolina ETV, the official dedication of the airport and opening ceremony drew crowds of around 15,000 to 20,000 people. The airport was petitioned for and opened thanks to Mayor L.B. Owens, for whom it is still named, on the premise that the budding aviation industry would bring people together, boost tourism in Columbia, and create jobs.

The hangar was then constructed by the newly allied Wright brothers, who are credited with creating the first flying Left: Patrons of Hunter-Gatherer can see the brewery area just as well as all the seating area.

Below: An outdoor area allows guests front row seating to the planes that still use the airport.

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EARLY SPRING 2019

machine, and Glenn Curtiss, who is known for creating flight-training programs.

The two entities, after competing for years over patents, decided they would be more successful and make more money if they worked together.

The hangar has a place in the hearts of many Columbians. Scott Fleming, the operations manager at Hunter-Gatherer, said that one day an older gentleman came in while they were getting ready to open and asked if he could take some pictures.

The man then went on to say that his father was a pilot that operated out of the airport in the 30s and that he would come with his mother to drop his father off every morning and pick him up every evening after work.

“It was cool to hear a firsthand account of what the building used to be,” Fleming says.

The Curtiss-Wright Hangar has had a history with breaking boundaries, overcoming challenges, and bringing people together since its beginning, and its new tenant is no different. Hunter-Gatherer was afforded an opportunity to give patrons an unusual brewery experience. “A lot of times, you don’t see the brewery, or you see it through a small window in a door,” Loughney says. “This space is unique in that it’s all right there for everybody to see.”

Putting up walls to close in the space or hide the brewery from the patrons was not an option because they wanted to keep the hangar as historically accurate as possible. “Visually, you want to see windows on all four sides and just how

HUNTER GATHERER big it is,” Loughney said, pausing until a plane landing at the airport is out of earshot. “It was done purposefully to keep a giant space, so people would still feel like they are in a hangar.”

Just like Mayor Owens’ original plan for the hangar, Hunter-Gatherer Brewery aims to be a place that brings people together. Part of the impressive structure are the eight massive sliding doors that Loughney gladly opened for us to show how well they bring the brewery to the outside. “It’s what makes people want to be here. It’s like a big tent and kind

of feels like it’s a big party,” he adds. “At breweries, people always want to be outside with their friends, kids, and dogs.”

At the Hunter-Gatherer hangar location, there are many places to enjoy the history and the beer. A rooftop patio provides a view of the runway, the two bar areas allow for a front-row seat to the brewing process, and two outdoor patio spaces create that space for kids and dogs to play.

Next time you’re in Columbia, step into Hunter-Gatherer Brewery, embrace the history and raise a glass to nearly a century of those who have touched this space.

Notable Repurposed Metro Charlotte Breweries Cavendish Brewery in Gastonia also boasts “Old World beers” and calls a repurposed building home. The brewery revitalized a building that was previously occupied by a used-car dealership.

Heist Brewery, known for their small batch Belgian beers, set up shop at the old Highland Mills in NoDa. In its time, it was the largest mill in Charlotte and produced gingham, not cotton, unlike many of the other mills operating around the same time.

Catawba Brewing is known for their innovative and interesting flavors. Their fourth location, and third brewery, opened in Charlotte in 2017. The 10,000-square-foot facility near Plaza Midwood was an old Kellogg’s factory.

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GETAWAY

Chicago Architecture and Design Destination City’s vibrant architecture tells a story worth sharing

by Wendy Dimitri

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The 3 Arts Club of Chicago, built in 1915, a home for women in the three areas of art: music, painting, and drama becomes the RH Showroom, Cafe, and Pantry.

CHICAGO

Hopewell Brewing Lincoln Square

Theater on the Lake Lincoln Park

LAKE MICHIGAN

Restoration Hardware Gold Coast

Frank Lloyd Wright House Oak Park

Robey Hotel Wicker Park

Architectural Tour Chicago River

Soldier Field Museum Campus

C

hicago is both an architectural Mecca and marvel. Old dances with new in the downtown Loop and its outlying neighborhoods.

No matter the time period, buildings not only complement each other, they talk to each other.

A column on an older skyscraper will match the architectural detail on a new one. A sconce on one building lines up perfectly with a statue on another.

Environmental surroundings mirror themselves in the building façades and within their landscape.

It is home to skyscrapers and high-rises; three-flats, bungalows, and Victorian-era houses. It is the home of Frank Lloyd Wright and the birth of Prairie Style architecture.

Architecturally speaking, it’s a wonder. Not only because of beauty, but also because of logistics.

Chicago was a swamp. It sits on the shores of Lake Michigan and the Chicago River runs right through it. Underneath Chicago is unsteady land and the river moves the infrastructure as it moves through the city. Lake Michigan creates hot summers, blustery winds and harsh winters. And yet Chicago once boasted the tallest building and some of the oldest as well.

Here is our take on an architecture and design trip to Chicago.

RESTORATION HARDWARE AND THE THREE ARTS CLUB AND CAFÉ GOLD COAST

When I first called Zurich Esposito, Executive Director for the Chicago Chapter of the American Institute of Architects and asked him for an itinerary recommendation for my architecture trip, I explained that I needed the itinerary to be specific to food and drink. He thought for a minute and giggled a little.

“I don’t know if this is what you have in mind, but Restoration Hardware moved into the Gold Coast and completely revamped

The over-grown, open-air courtyard becomes the beautiful 3 Arts Cafe. The original fountain serves as the focal point. An ornate chandelier draws your attention upward to the peak of the iron and glass dome.

the former Three Arts Club headquarters, which was originally Three Arts Club, an 1800s women’s art student dormitory.”

I told him that a retail establishment, especially one as well-known as RH, did not exactly fit the mission of the magazine and this particular story.

“It’s really beautiful though,” he pleaded. “Plus, they have a little café there. One of my favorite things to do it get a glass of champagne from the café and walk the rooms. You’ll be in awe.”

I said that if I could get champagne, I

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33

GETAWAY

Clockwise from left: Classic Burrata; 3 Arts Club Cafe in the enclosed courtyard; Chicago skyline, original architectural drawings of what is now the Robey Hotel; Andy Weber, AIA, points out the detailed ceiling stenciling.

could probably make this work.

The date was set, and I was going champagne shopping with Zurich.

It is true, there is a little refreshment pantry there. There is also the most beautiful courtyard restaurant I have ever seen.

Chicago is not a city where outdoor courtyard seating makes sense. About eight months out of the year, the weather is unpleasant at best, and can be extreme on both sides: sweltering in the summer and beyond frigid in the winter.

This is where architectural firm Booth Hansen beyond impresses. They worked with Backen and Gillam Architects who led the project to design a glass and wrought iron steel dome that was inserted and secured over the top of the original students’ outdoor courtyard, making the space a four-season paradise. In the middle of the space stands the original

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fountain, in working order. Tables and chairs sit upon the original landscape pavers that the ladies enjoyed, and greenery in vines and trees bring the outside in.

A wine bar with cobblestone and paver floors, crystal chandeliers and a 10,000-pound rock service table sit adjacent to the courtyard seating. Andy Weber, AIA, Principal with Booth Hansen, explained to me that this beautiful room was formerly the women’s tea room and to secure the table RH added, the floor underneath the table had to be completely restructured to handle the weight.

We did make it to the café for our champagne, which is a little bar built into an alcove that was once probably a butler’s pantry or maybe just a closet. It sits just to the right of the restaurant kitchen, which, in all time periods, was always a kitchen.

While there is nothing unique to report on the café itself, the true brilliance of its purpose and location is that it is right in front of the showroom for RH’s living room and items of its office collections.

Members of the community, students, and work-at-home professionals gather in

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these living spaces with refreshments from the café. As a result, when you walk into the living room and office showroom on the main floor, you actually see people using the showroom pieces like you would at home.

What RH did was create a living, breathing showroom within a building where women once studied, worked and lived. It was incredible to see.

Champagne in hand, we followed Weber through all the rooms of the building.

We stand by 5-foot-tall fireplaces that warmed the dormitory and its residents.

We learn about the restoration of the hand-stenciling designs that border the walls of the main floor and the restoration of the glass windows and doors that surround the outside of the building.

Being a building with historical status protection, standard replacement of seemingly common materials like doors and windows are not at all an option.

As we walked, Weber pointed out the floors and how different flooring defined the original rooms. Here are the pavers that define the courtyard, the hard tiles that made up the former cafeteria, the hardwoods

What was once the resident ladies’ tea room becomes this beautiful cafe area with elaborate chandeliers and a 10,000 pound stone service table.

of living spaces, all still intact to maintain the integrity of the original building.

The upstairs levels were the original sleeping quarters for the art students.

Drawings from that time period show over 100 rooms. Weber showed us where wood

outlines in the floor, the original wood wall partitions that created the individual dorms for the ladies, still outlined the sleeping quarters. Too secured beneath the floor and into the structure of building, they could not be removed; only cut to floor level and finished as one would typical wood floors.

In another brilliant move by RH, these levels are the showrooms for their bedroom collections; where people actually slept.

At one point, I asked Weber about some

architectural standards, LEED accreditation, energy efficiency statuses on the building.

He smiled sweetly as he answered.

“Our main goal was to restore an incredibly beautiful building, a piece of Chicago history, with precision, respect, and the absolute highest quality of care that we could deliver.”

He continues, “There is no other in the world. Others, even RH, have tried to copy this in different cities, major cities, and they cannot. This building was always a residence.

Souls still live here. It cannot be duplicated.”

Heading back to the main level and to where lunch awaits, Weber points out

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GETAWAY a bronze sculpture, one of many spread throughout the building. However, this one was placed in a high-stature alcove with strategically placed lighting.

“This sculpture, Phoenix, was created by a former Three Arts School student, Priscilla Pattison (1919-2013). We made sure it was the first thing a visitor sees when entering on this level.”

Unbelievably awed and equally starving, all I could think of as we made our way down was getting into the tearoom come wine bar and eating everything I could.

Not only gorgeous, but delicious, too.

Comfort melt sandwiches and steak fries complement small plates of bruschetta and luscious classics like shrimp cocktail.

An extensive wine list made lingering

over courses that much more delightful.

From that first phone call with Zurich, I had no idea what a marvel experience I was about to have, nor could I have imagined it would be the focus of this getaway piece. However, its beauty is astounding, and the concept is brilliant.

And, the dining experience? It is the only one you can have in the world.

Not to Be Missed Soldier Field— Home of the Chicago Bears Museum Campus Ben Wood and Carlos Zapata Built in 1924, Soldier Field is one of the only professional football stadium to achieve landmark status, and then lose it. True to the nature of the Chicago mindset “old can become new again” rather than demolish and rebuild, the designers were charged with putting a stadium—inside of a stadium, which they did.

It lost its landmark status, but the fans are happy. It is a must experience.

Hopewell Brewing Lincoln Square Range Design A dilapidated storefront became a crisp, clean and modern neighborhood favorite. Not only a popular gathering place for neighborhood residents, it is also a working brewery with a distribution list throughout the city.

Custom-made barstools, designed by the firm, encircle a hardwood bar top and outlying perimeter counter seating. Walls are adorned with blond wood panels that alternate depth to create texture. There is a hexagon theme in the tile and footrests that give the bottom space a different dimension. Floor-to-ceiling glass storefront windows bring the neighborhood vibe into the brewery.

Robey Hotel Wicker Park Antunovich Associates Originally built as an office building, the Robey Hotel has been transformed into a multi-use space with a patisserie-style café on the street level, a full-service restaurant on the second level and a rooftop bar with

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EARLY SPRING 2019

the most impressive 180-degree view of Chicago’s skyline.

Remnants of office building features, like the postal chutes, are still a part of the building.

The hallways display the original blueprints from when the building was built in 1929.

The Theater on the Lake Lincoln Park Kaufman O’Neil Architecture The Theater on the Lake is a transformation of a sanitorium first built in 1920. The successor of two open air “floating hospitals” for TB patients now becomes a special lakefront experience, with a restaurant and bar as well as event and office space. All this and unadulterated views of Lake Michigan.

Timeless Tours Chicago River Architectural Tour Chicago River Take an open-air boat down the Chicago River and learn about the buildings that line the river. Tour guides discuss architectural style, building engineering, and identify unique aspects of some of the most iconic buildings in the city.

Frank Lloyd Wright Home and Studio Oak Park A guided tour takes you into the home, studio and mind of the father of Prairie Style architecture.

Frank Lloyd Wright is arguably one of the most iconic architects of all time. His architecture style is admired worldwide.

Also referred to as his experimental laboratory, The FLW Home and Studio is not to be missed.

CALENDAR

FEBRUARY FEBRUARY 22-MARCH 3

Southern Spring Home and Garden Show The Park Road Expo Center Opens 10:00am each day

FEBRUARY 22

The Whiskey Club of Ballantyne, Ballantyne Hotel George Dickel Whiskey Friday 6:30-8:30pm; Reservations Required, $65/person Explore the nuances of American and World Whiskies served with small plates. The event is open to the public and space is limited. Make your reservation by calling (704) 248-4100. theballantynehotel.com

MARCH MARCH 9

Beer, Bourbon & BBQ Festival – Mac & Cheese Edition AvidxChange Music Factory 12:00 pm - 6:00 pm 60+ Beers, 40+ Bourbons + Lots of BBQ Charlotte’s favorite smoked meat onslaught is back! Come see what over 225,000 people nationwide have enjoyed. The 13th Annual festival will feature a Mac & Cheese pavilion for VIP tickets holders this year and general admission ticket holders will receive a sample glass for beer and bourbon. beerandbourbon.com/ charlotte-nc/show

APRIL

MARCH 16

Charlotte Goes Green St. Patrick’s Day Festival and Parade

APRIL 24-27

Charlotte Wine & Food Weekend

Uptown 10:00-6:00pm The St. Patrick’s Day Festival will feature Irish music and dance performances, plus over 60 vendors that include Irish and Celtic items and unique arts and crafts. A plethora of food and beverage vendors will be on site to satisfy your cravings. charlottestpatsday.com

Time: Various Location: Charlotte’s Hottest Restaurants and Event Venues

MARCH 13

Charlotte Taste of the Nation The Brewers Building, 4001 Yancey 7:00-9:00pm (VIP: 6:00pm) Ensure that no kid goes hungry, whether in Charlotte or across the nation, by joining the city’s finest chefs, sommeliers and mixologists for Charlotte’s Taste of the Nation, a remarkable night in support of No Kid Hungry’s work to end childhood hunger in America. Guests will mix, mingle, and enjoy food and drink prepared by top chefs and mixologists. nokidhungry.org/charlotte

Charlotte Wine & Food Weekend brings together leading wine makers and chefs from around the world to celebrate and advance public knowledge of and appreciation for great wine and food, while making significant contributions to charitable organizations that benefit children and their families in the Charlotte community. charlottewineandfood.org

APRIL 25-28

Tuck-Fest

Location: US National Whitewater Center

Tuck Fest is a multi-day festival that celebrates the outdoor lifestyle through food and drink, as well as competitions, exhibitions, demos, and live music at the U.S. National Whitewater Center. usnwc.org

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final SENTIMENT

What is Old is New Again

by Adrienne Montare, FAIA, LEED AP, Executive Director, South Carolina Chapter of the American Institute of Architects

A

s you have seen in the pages of this issue, some of the most exciting new places in towns across the Carolinas are not sparkling new buildings containing all the bells and whistles of new technology (though they often do). Instead, old and sometimes neglected structures are given a new life, a new purpose — and they are just as happy to take their place in the hearts and memories of their visitors as their young neighbors.

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Adaptive reuse, the process of taking an old building and fixing it up for a new purpose, has been around since the 19th century. In cities throughout Europe, architects realized they didn’t have to tear down historic structures whose use was no longer needed or valued, but they could save them, clean them up and add modern amenities fit for current times. Clients loved this because it could — though not always — save them the cost of demolishing the old building and replacing it with all-new materials. Historians and urban designers loved it because the building remained in its place within its context and protected the memories of those who used it. The public loved it as well. They were presented with a new way of looking at an old place and allowed to enjoy its new use while acknowledging the investment being made in the community.

For the architect, and their courageous clients, it’s a labor of love. Restoring,

EARLY SPRING 2019

renovating and rehabilitating an old building can be a long, costly and frustrating affair.

No one knows what lurks behind decades-old walls. No computer file exists of the old

As smaller cities embrace the concept of adaptive reuse, it gives them an opportunity to capitalize on resources already existing in their communities — and everyone benefits.

floor plan. Nothing is up to code, and often very little of the existing shell can be utilized.

After the cobwebs have been dusted away and the lights have been turned back on, it’s anyone’s guess what can be salvaged and what needs to be replaced.

But when it is all figured out, and the team has created a design strategy, the path forward can be exhilarating.

There is the opportunity to take advantage of historic tax credits and sustainable design rating systems like LEED, while reconnecting the structure to its site. Adaptive reuse goes far beyond giving an old building a new life.

As smaller cities embrace the concept of adaptive reuse, it gives them an opportunity to capitalize on resources already existing in their communities — and everyone benefits.

Architecture is preserved, history is kept alive, and streets are reactivated. Adaptive reuse architects and their clients are showing us how it can be done.

Ona Law Realizing clients’ business values and goals in and outside of the legal arena.

Terrence F. Ona, Esq.

Corporate, Non-profit, Intellectual Property, Employment Legal Advocate Practicing in North Carolina, District of Columbia and Chicago

Ona Law 202-322-9184 tfona@onalaw.com

DRINK WELL. E AT UP. DO GOOD.

A P R I L 2 4 -2 7

FOUR D AY S OF G R E AT TA S T E .

BENEFITTING FIVE CHILDREN’S CHARITIES

Oenophiles of all kinds – from casual sippers and samplers to serious connoisseurs and collectors – will have four days to celebrate the nectar of the gods at the Charlotte Wine & Food Weekend. Attendees will not just be imbibing the world’s finest wines, savoring the creations of the area’s top chefs, hobnobbing with renowned vintners and somms, adding to their wine knowledge, and bidding on fantastic one-of-a-kind items, they will also be helping area children.

For more information and to purchase tickets CHARLOTTEWINEANDFOOD.ORG