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Why now is the time to make your move Uptown.
At Centro CityWorks, we’re proud to say that we have led Uptown Charlotte’s residential renaissance, from Gateway Lofts to 10th Street Towns to Trademark. After all, our company was born here. Our offices are right here in the center of the city, near the corner of Trade and Tryon. We love Uptown. And, we’re committed to helping fulfill the vibrant urban vision that’s well on its way to transforming our city’s landscape.
Prices at Quarterside begin in the $140,000s. We invite you to contact us. Come talk with us. And let us show you why right now is perhaps the best time ever to make your move Uptown.
That’s why we’re especially proud to offer Quarterside, our newest exciting neighborhood village – strategically located in the First Ward and adjacent to all the great entertainment and amenities that Uptown has to offer. Quarterside is more than a terrific new community. It’s our way of showing our unbridled confidence in a remarkable city.*
NO ONE BRINGS YOU THE CITY LIKE CENTRO.
We know there’s a lot more growth to come.
704.332.4008. centrocityworks.com 2 uptown www.uptownclt.com *Did you know that over 3,000,000 square feet of office space is currently being built to address the tightest vacancy rates in the country? We kid you not.
CEN5152_QuartersideAd_UptownMag.indd 1 January 09.indd 2
11/14/08 4:03:15 PM 12/22/2008 5:12:26 PM
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12/22/2008 5:12:27 PM
saving the economy one business at a time I opened my dental practice in October of 2003. I tried various marketing strategies in different magazines and newspapers. However, when I began advertising with UPTOWN Magazine, I saw a huge influx of new patients in the Uptown and surrounding areas. Patients always commented about my ads and how those very ads attracted them to our office. I think UPTOWN magazine is pivotal in any marketing campaign for those businesses located in the Uptown and surrounding areas, not to mention Charlotte in general. Kudos to UPTOWN magazine for the quality of their magazine and for the difference their magazine has made in our practice. ~ Stuart Williams, DDS
Our client, Home Economist Market, a health and specialty food store in the historic South End, has found advertising in Uptown Magazine to be wonderfully effective. We’ve seen very good response to our ad offer, not only at the South End store but at the Lake Norman and Independence store locations. We particularly like the that copies of the magazine are mailed to Uptown residents. ~ Jim Burris, Burris Creative
3030 South was in need of a media outlet to get our message out to a specific audience in Uptown Charlotte. Uptown magazine has proven to be the best possible way to do that. We have a limited budget and need to get the most bang for our bucks and we get that from Uptown. Zoë Balsamo has been very patient with us in our quest for creative perfection and she is always providing us with market feedback that goes well above and beyond her job as UPTOWN’s Director of Sales. We believe that Uptown Magazine is the only place to get our message across in a professional magazine to a very specific professional audience and Zoë is the only person to do that for us. ~ Cathy Speizman, 3030 South
Faced with the challenges of launching the Pure Power Orthotic in the Charlotte market with maximum exposure while on a limited budget, we had to be very careful with the media we selected. Uptown Magazine delivered our message effectively to the high income, educated, active adults we needed to target. The 2008 advertising campaign with Uptown proved to be a great investment for our business and was such a huge success that we’ve signed on again for all 12 issues in 2009. Thank you Uptown! ~ Dr. Edward Shapiro
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704.340.8130 12/23/2008 8:46:18 AM
Element at Craig Avenue Where modern architecture breaks away from condo living Only 4 units remaining
Rusty Gibbs 704.345.8209 email@example.com
cobaltdbs.com January 09.indd 5
Office 704.375.3408 1430 S Mint Street Suite 105A
12/23/2008 10:17:59 AM
Enjoy South Park Living! Townhomes From The $180’s.
Tour 6 decoraTed model homes, open daily! • 1,747 to 4,500 square feet • 1 or 2 car attached garage • 2 to 5 bedrooms and 2 1/2 to 3 1/2 baths with owner’s bedroom up or down • Bonus room, loft & rec rooms available •Gated entrance with clubhouse, fitness center & Jr. olympic pool •1 mile from south park mall and lynx light rail station
704-323-7952 Directions: i-77 to exit 5/Tyvola rd. Go east 2.6 mi. toward southpark mall. right on park rd. Go .5 mi. to right on archdale dr. Go 0.7 mi. to left into community on park royal avenue. model homes ahead on right. 6
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Prices and offers subject to change without notice. See a sales representative for details.
12/22/2008 5:12:28 PM
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12/22/2008 5:12:28 PM
pictures: catchlight studio
just before the movies begin
afshin ghazi surrounded by mom and his daughter
To call Mez, the new Epicentre theater and restaurant, just another new hot spot is like calling Mt. Everest just another hill. We attended the opening-night festivities and were completely blown away by the threestory skyline views, the fantastic food, and the plentiful beverages never more than a few steps away. And that’s just what’s outside the theaters. Inside, the theaters are the nicest we’ve ever seen. Some rows have loveseats. Other seats wrap you in movie-watching pleasure. Don’t miss out!
the view from the third floor bar
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12/23/2008 9:13:07 AM
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12/22/2008 5:12:35 PM
When your feet feel good You feel good
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Matt Kokenes Uptown Magazine 704.340.8170 firstname.lastname@example.org
Nova’s Bakery An award-winning assortment of European-style breads, pastries, and coffee drinks right in the heart of Plaza Midwood!
Blossom Shop Flowers can enrich your life in so many ways! Visit one of our three locations and we’ll show you how!
Urban Pet Offering a full-range of supplies for your favorite dog or cat. We can order most foods for no extra charge! Urban Pet 4149 Park Road Park Road Shopping Center 704.644.7019 urbanpetcharlotte.com
The finest offerings from our Uptown retailers
Alpine Ski Center His and hers Mountain Hardwear fleece.
Available in six colors! Alpine Ski Center 1501 East Boulevard Across from Kinko’s 704.332.2824 alpineskicenter.com
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Nova’s Bakery 1511 Central Avenue novasbakery.com 704.333.5566
2242 Park Rd. 704.376.3526 617 Providence Rd. 704.372.4447 100 N. Tryon Street- 704.373.1090 Shops at Founders Hall blossomshopflorist.com
Call us! 84,000 fans could be reading your advertisement right now.
12/23/2008 8:55:01 AM
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12/22/2008 5:12:46 PM
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12/22/2008 8:20:40 PM
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12/22/2008 8:21:01 PM
* North Carolina native Ryan Sumner is Creative Director of Fenix Fotography. Though Sumner’s been shooting in the Queen City professionally for years, he spent nearly a decade as a designer at the Levine Museum until he set up his studio last year in NoDa’s historic Highland Mill. This month Ryan’s work appears in “Food,” “The Seen,” and “Conversation.”
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Charlotte native Matt Kokenes is no stranger to the mediasales business in the Queen City. As the newest member of the Uptown team, Matt’s focus is on ensuring that our advertisers achieve outstanding results. This month Matt shows off his softer side by writing about his trip to the senior citizen center with his dog Dasha.
Celina Marann Mincey is an emerging artist in many forms. She is the editor of Central Speak, a community magazine. As a singer/songwriter, she is beginning to perform locally while completing an album in the studio. Capturing people with a lens as well as with words, Celina is a freelance photographer and dabbles in oil painting. This month Celina gets a hands on lesson in art history from Andreas Bechtler.
name: Little Shiva species: mutant here for: the smell of ink on paper interests: juxtaposition, transformation, mystery, clarity, the process of becoming, images, and design contributions to this issue: table of contents website: littleshiva.com
All the things Zoë Balsamo is, organized, fashionable and on time, are all the things our editor is not. That’s why as the Director of Sales she has made such a positive impact in such a short period of time. Zoë has made Plaza-Midwood her home and her new husband Sal has made an honest woman out of her. If you’re lucky enough to get a call or visit from Zoë, make sure you make the meeting---you’ll be glad you did.
Sheri Joseph is a true Uptown mama. If she isn’t chasing after her two young sons, Sheri is writing for our blog, working on her first book, volunteering, or hanging out with her husband, MJ. She is originally from Texas and knows the best Texas ribs and margaritas in town can be found at her house. When she’s not scouring the city for her next article she can be found at home eating bonbons with her children locked in a closet.
12/23/2008 9:04:33 AM
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Jim McGuire has been doing commercial and fashion photography as well as video since 1986. Clients include fashion designer Otilio Salazar, GQ and Modern Bride. His work has been printed in Japan, Italy, Venezuela, Turkey and Holland. Jim has lived in Plaza-Midwood since 1985 and is known for throwing outrageous parties like CARNEVIL. To top it all off, he’s a father, too! See Jim’s photography in this month’s fashion layout and online at jimmcguire.com.
Freelance writer Andy Graves spent his childhood and teenage years on a small, muddy dairy farm in upstate New York. He came by higher education in Helsinki, Finland; Baltimore, Maryland; Cork, Ireland; and Buffalo, New York. When pressed about what he does for a living, he will explain that he is a hobo. This is not as much a lie as he would have you believe. Feel free to scoff at his presumptuousness.
Born and raised in a small Connecticut town, Erica A de Flamand migrated south looking for warmer weather. A graphic designer by degree and do-gooder at heart, she spends equal time “creating” and working with special needs children in the world of equine therapy. She always has a camera and a dog by her side, and is known to drink too much coffee.
Charlotte’s only source for PPM Orthotics.
1315 East Blvd. Suite 260 | 704.632.9922 www.uptownclt.com
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12/23/2008 9:04:53 AM
* Marcus Walser isn’t a Charlotte native, but he may as well be–he’s lived in Charlotte for almost twenty years, and he’s spent most of it eating. When office work got the better of him, he enrolled at Johnson & Wales, where he’s a culinary arts student and editor of the school’s news rag. He resides in Dilworth but can be found Uptown, in Plaza-Midwood, North Davidson, or anywhere else good food can be found. Marcus takes us down Central for dim sum this month. 16
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Chris Wooten is a designer, artist, builder of tree houses, father, and avid traveler who is known for a neurotically meticulous attention to detail. Since the 1990s, Chris has been designing print and interactive solutions with zeal! Modry Design Studio was born after he hooked up with his partner in 2003. For now the company is firmly rooted in NoDa. If you want to talk design, stop by their studio or find them them online at ModryDesignStudio. com
Originally from Atlanta, Joey has made Charlotte his home for six years now. His ‘hood roots and current Uptown lifestyle allow him to relate to just about everyone As fashion editor of Uptown Joey gets to combine all of this into one fun package and each month he strives to bring you something fresh, fun, and inspiring. You can find Joey and his constant companion, Bamboo, at J Studio in South End.
At one time a dancer, choreographer, and aspiring writer, one day Amanda Pagliarini woke up to find herself in a cubicle. Since relocating from DC two years ago, she has found a happy medium as the Sales Manager at Tribble Creative Group. In the off hours you can find her trotting around uptown with her boxer JJ or buried in her laptop working on the next great American novel.
12/23/2008 9:05:31 AM
the only showing in charlotte
wednesday january 28 visulite theater door at 7pm show at 8pm free giveaways tickets online at visulite.com or at alpine ski center more info at uptownclt.com brought to you by:
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12/22/2008 5:13:08 PM
Letter from the editor
Editor/Publisher Todd Trimakas Advertising Zoë Balsamo Matt Kokenes 704.340.8130
Prescience. Having the ability to predict the future. Foresight. Or the perception of being prescient. That was a previous job requirement. Not just for me, but for most folks grinding their way through corporate America. This was never as apparent as it was in the many job interviews I was subjected to, in which the test of my prescience was the challenge to answer a direct question: “Where do you see yourself in five years?” Typically I mentioned taking on more responsibility and moving my way solidly into middle management. I dreamed big. But what if I could go back five years to answer that question with the knowledge I have today? “I see myself voting for the first Black President of the United States and watching the three major American auto manufacturers plead for government support to avoid bankruptcy. I see myself waiting nervously while Wachovia teeters on the brink of insolvency, only to be purchased by a West Coast bank. I imagine watching helplessly as
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half my retirement savings is erased by the stock market.” It’s not hard to assume my interviewer would have shown her extreme displeasure by courteously showing me the door. Yet what if we really knew? What if we could predict what was going to happen five years down the road, or, hell, even just next year? What would it be like to know that January 15th I’d catch a cold, February 5th I’d eat meatloaf for dinner, and on March 3rd the ticket cops would finally come to tow my car? It sounds counterintuitive, but I would be bored to death. I’d despise knowing that the risks and rewards of my actions had been erased and that a detailed schedule was in place for me to peruse at my leisure. I actually like not knowing. In that spirit, this year I’ve decided to embrace the craziness of the coming year and, for once, tackle events as they come instead of praying for the time when I accomplish “this” or count the days until I come across the next “that.” At least I hope I can, anyway. Because as I write this, I think it sure would be nice to never have to change another poopy diaper, or wake up at 6 a.m. to “WAKE UP DADDY!!!” And I can hardly wait for the magical night when Kate cooks dinner for us. Despite all of this, I have a confession to make. Recently, I found that I wasn’t able to contain myself and delay finding out what the future holds. What I mean specifically is that on or about May 21, 2009, the boy-to-girl ratio in the Trimakas household will forever be changed. The ratio will escalate from the current two girls to every boy to an overwhelming three girls to every boy. It’ll be tough, but now I know that I’ll have plenty of ladies around to make sure I get everything right, both now and in the future.
~Todd Trimakas Editor Todd@uptownclt.com
Contributing Editors Joey Hewell (Fashion) Peter Reinhart (Food) Executive Editor Andy Graves Contributors Sheri Joseph Celina Mincey David Moore Little Shiva Chris Wooten Bryan Reed Amanda Pagliarini Belinda Smith-Sullivan Erin Kasari Photography Ryan Sumner Todd Trimakas Jim McGuire Distribution Sean Chesney Office 1600 Fulton Ave., #140 Charlotte, NC 28205 Contact us at email@example.com Uptown Magazine is a trademark of Uptown Publishing inc., copyright 2008. All rights reserved. Uptown is printed monthly and subscriptions are $25 annually and can be purchased online at uptownclt.com.
12/23/2008 9:11:06 AM
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12/22/2008 5:13:11 PM
words: sheri joseph
Tim Groody is no slouch when it comes to heating up the food scene. In the kitchen at Uptownfaves Town and Sonoma, he’s on fire. If you’re big on the pig but haven’t dared prepare anything more complicated than a ham sandwich, Tim’s got some fresh takes on this old favorite.
uptown: Most home cooks are familiar with pork, but what mistakes are we making when it comes to cooking it? tim: The biggest mistake people make when cooking pork is they overcook it. Home cooks and even some chefs still have a fear that trichinosis (a disease caused by undercooked pork) is still out there, but the truth is trichinosis is not really prevalent in pork any longer. It typically is in the fat of the meat, and most cuts now are pretty lean and the fat is cooked off, and pigs are in much cleaner environments now. uptown: First off, where is the best tasting pork sold? tim: Go organic. The meat might be a little chewier, but the flavor is so much better than a lot of the pork products found in grocery stores. I try the farmers markets, and I really like Grateful Growers. The home cook can go online or get on their mailing list . You can get the cuts you want delivered right to your home. uptown: When I think of the most common cuts of pork people are cooking up, I think of pork chops, the tenderloin, and ribs. Will you go through each one and tell us how we might prepare those for the best results? tim: Pork Chops: Do them on the grill. Marinate first with herbs and garlic a day ahead -- no acids or vinegars, which can make the meat mushy. Make sure your grill is clean and hot. You’ll get those grill
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marks on there. (The ladies love the grill marks.) Keep the bone off the heat and keep the meat with the bone closest to the heat -- this prevents uneven cooking. Make sure you grill the fat layer as well, to render it up. You’ll do this about eight to ten minutes each side. The pork should be eaten medium, not overdone. Pan-roast your tenderloin. Pork tenderloin has three sides to it. You’ll start off with a hot pan, cooking all sides about four to five minutes each. Baste with butter and savory herbs. If you still think you want it cooked more, you can put it in the oven to finish it off, but just for a bit. Place ribs on a baking sheet and put a dry spice rub with salt and pepper on them. Bake in the oven on a lower heat, 275 to 300 degrees, for several hours. When they’re tender, put sauce on them and grill for about two to three minutes each side. Mop the sauce on them until it’s thick and crusty on the outside of the rib. uptown: What sides pair well with pork? tim: I think grilling any of your seasonal vegetables is fairly easy and goes well. Try cooking vegetables together that are in season at the same time. They just taste better. Even though we can get outof-season vegetables year-round now, I think there’s a reason that certain vegetables grow together during certain times of the year. You can find them at the farmers markets. uptown: What would you suggest we drink with pork? tim: Pinot noir if you like wine. If you prefer beer, go darker. You can even marinate pork in a dark beer for a different twist. U
You can reach Sheri at firstname.lastname@example.org For more info go to www.uptownclt.com
12/22/2008 5:13:14 PM
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12/22/2008 5:13:16 PM
style the life Missy Luczak is a designer with the architecture firm Meyer Greeson Paullin Benson. She weighs in on the design debate of the sexes.
uptown: When you have a man involved (or not) in the decorating process, what are some typical criteria they will insist upon? missy: Nine times out of ten, the guy says he doesn’t want any pink or floral patterns.
uptown: How do you coordinate a man’s and a woman’s tastes if the woman loves girl stuff? missy: I try to get a feel for what they both really want in their space. For instance, in the bedroom, I will make it more tailored, streamlined--not fussy. I use softer fabrics that appeal to a woman but that a man wouldn’t mind sleeping in.
uptown: So if a gal adores lemon yellow or Pepto pink, you would---?
missy: I would mix pale colors with a chocolate brown or a pretty taupe. I like to throw in some neutrals to balance out the femininity of the light color. It’s all about balance and compromise.
uptown: OK, so how would you coordinate a foosball table and a nasty pleather Barcalounger from college?
missy: I just pray there’s an extra room in the house for all that shit. Seriously, I try to design around it as tastefully as possible. There is a client who had a ton of duck hunting decoys and we had to compromise on how many he could keep. We just pared it down; he didn’t have to get rid of everything. If there is a lot of stuff he wants to keep and there is space for a “man’s room” where we can put it all, nine times out of ten he’s happy with a little space of his own. The True Story Sylvia and Rodrigo* have been married for less than a month. Sylvia is a senior manager for a consulting firm and Rodrigo is journalist. Both owned their homes before marriage and had their 22
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own sense of, er...style. While Sylvia loved Rodrigo’s caring nature and humorous stories, she hated his hideous trio of squiggly mirrors and spider lamp with its freakish arms. Rodrigo, in turn, thought Sylvia’s glass fish and flowered clock hanging in the kitchen belonged with grandma. Sylvia did her best to follow the old adage, “If you can’t say anything nice, don’t say anything at all” -- until she realized that if she kept mum, Rodrigo’s scary spider lamp would become common property. “I finally faced the reality that I might have to live with some of this stuff and realized I had to speak up,” said Sylvia. “We compromised pretty well because I figured I would have to give up some of my things he wasn’t crazy about.” Sylvia and Rodrigo ended up deciding to buy a completely new bedroom suite and sending several of Rodrigo’s beloved bachelor furnishings to a spare room. “We really compromised in the rooms where we spend the most time. In the living room, we used his leather couch and my wooden coffee-table pieces we both can be comfortable with.” Finding a style both Sylvia and Rodrigo like posed a challenge, since Sylvia’s taste is traditional and Rodrigo prefers a modern look, but Sylvia says the mission style is a nice balance between the two. Ahhh, happily ever after. U You can reach Sheri at email@example.com For more info go to www.uptownclt.com *Names have been changed to protect the newlyweds. Spider lamp?!! You can’t make this stuff up!
12/22/2008 5:13:17 PM
Gucci Fendi Marc Jacobs Jimmy Choo Sean John Christian Dior Coach Tom Ford Roberto Cavalli Chrome Hearts Oakley
Allure Vision featuring exclusive and limited edition luxury sunglasses
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GRAND OPENING: New location at the Epicentre – 210 E. Trade Street! January 09.indd 23
12/22/2008 5:13:17 PM
My friend Mary Ellen and her boy toy went with another couple on a weekend away recently. She’s a meat and potatoes (not to mention trans fats) kinda gal and she was charged with bringing the snacks. She and her man brought the usual fare: Oreos, Cheetos, Hershey bars, chips and hot dogs. The other couple seemed put off by the purchases and brought their own organic alternatives. This was offensive to Mary Ellen and she called me after downing a few tequila shots. “Who does that B*&^% think she is? Is she trying to tell me she’s better than me because she eats organic Oreos? Gimme a break.” I realized that night that Mary Ellen hadn’t given me just a drunk dial; she gave me a story idea. Let’s say you’ve changed your McDonald’s-shakechugging ways and converted to organic eating. You feel like your sister Amber did when she found the vision of the Blessed Virgin in the bathroom stall at Arby’s. Completely reborn. But not everyone gets your vibe. Stacie Wentz, of the Home Economist Market on South Boulevard, has been in the health food biz for 20 years and she helps us bridge the gap.
uptown: So let’s say you’ve decided to go completely organic and you want to share your passion with your friends. Do you have any suggestions? stacie: It’s kind of like religion. If a person is willing to try, you can offer them suggestions, but if they’re happy eating McDonald’s, don’t push it.
uptown: If you think your burger-eating, gun-toting, George-Bushloving relatives might be open to trying an organic meal, what would you offer first? stacie: I would make a typical meal with organic meat, potatoes and vegetables--something they might usually like to eat. I think once people taste the organic products out there, they won’t turn back. What you taste when you eat organic food is the real flavor of the food, with no additives or hormones.
uptown: If you’ve been invited to a barbecue this summer and still want to eat organic, should you just bring your own food?
stacie: Instead of bringing your own food, I would suggest you prepare something to share. Bring an organic meat to try and have the other guests taste it. You can explain the difference to people, but they’ll be able to taste it from the first bite.
uptown: What is the most accessible way for people to dip their toes into the organic food world?
stacie: I think that local farmers’ markets are the best way
environment, and buying locally benefits the local economy. My favorite farmers’ market is on Yorkmont near the airport. There are all kinds of people there on an early Saturday morning. It’s very friendly and not intimidating.
uptown: Does the Home Economist sell local produce? stacie: We sell only local produce; a lot of our prepared foods are from local vendors--even our honey is local. Everything is here for people to sample out so they can taste how good it really is. U Reach Sheri at: firstname.lastname@example.org For more info go to www.uptownclt.com
to discover a whole new world of not only organic, but local, produce. They’re typically less expensive than grocery stores, the close growing location reduces your carbon footprint on the 24
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words: sheri joseph
12/22/2008 5:13:19 PM
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Call for an appointment today.
704.334.2002 1719 South Blvd., Suite 1 Charlotte, NC 28203 email@example.com www.metropolitanbuilders.com
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12/22/2008 5:13:21 PM
Last year I met a boy. He was gorgeous with a boyish charm that made him completely disarming. As if I couldn’t be made weaker, he had a boxer pup on his arm matching my own. I don’t know who felt it first, us or our dogs. He told me he liked me. I told him about my boyfriend. He told me I shouldn’t have one. Soon enough I didn’t. Just when I thought we were destined to walk off in the sunset together, dogs in tow, he tells me his ex wants him back and he’s giving it another shot. Yep. For many reasons, most of them perpetuated by him, I had a difficult time letting this one go. It was a short-lived fairy tale, so I was thrown off guard by the profound sadness I was feeling. Meeting some new people and strategic attempts at dodging his path got me over it. I got to a place where I could tell the story with laughter, chalking it up to bad timing and my fantastic luck. Then I met her. I’m happy to say that as I’ve gotten older I have grown not only secure, but happy with who I am. There will always be someone better looking than me, funnier than me, better dressed than me, smarter than me, more successful than me. But there will never be another me. I can walk down the street without being afraid of who I might run into, I have the greatest friends in the world, and I am completely comfortable in my own skin. So how can it be that meeting this woman could make me question the me that I had come to love? My first glimpses of her were when I stumbled across her public Facebook page. I was sitting in bed with my laptop on my knees casually perusing through the site,
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when I realized who it was I was looking at. As I scrolled through her pictures, I felt as if I was being dragged across a razorblade. Other than our blonde hair and blue eyes, we were very obviously nothing alike. She looked as if she was awakened every morning by doves singing in her window and when she walked out of the house, the wind blew ever so lovingly through her hair while bunny rabbits gathered at her feet. I, on the other hand, hit snooze for close to an hour, then hustle my way out the door begrudgingly and late. She would certainly never utter a four lettered word. I imagined that at times of exasperation she said things like “Oh my word,” with a giggle, while from me would come something to the tune of “What the fuck?” She looked as if a cigarette had never touched her lips, and she most certainly met her daily quota of five fruits and vegetables. My diet consists of Starbucks, popcorn, and the occasional Marlboro. When I did finally meet her in person for the first time, she was lightly sipping a glass of white wine, while I slugged Miller Lites. As I made my way back to my group of friends on the opposite side of the bar patio after our forced, polite introduction, I was plagued with insecurities. While my friends all pumped me up with the obligatory “You’re so much prettier than her” affirmations, I questioned what the hell he had seen in me if he had been with a girl like her. A little over a month later the scripts flipped. During a packed Saturday night at Black Finn I felt a sharp peering over my shoulder followed by “That’s her.” I turned around and saw the Disney princess and her friends giving me a less-than-approving glare before pushing their way through the
crowd so I would be out of their sight. Given that I had done nothing to her, this interaction clearly demonstrated one thing: she was insecure. I have always agreed with the notion that perception is reality. But maybe our perceptions are really just that--perception. I cannot comprehend for a moment how this white-wine sipping beauty could feel insecure when it comes to me, but in reality she might be astonished to hear that I’m insecure when it comes to her. If you were to ask either of us today, we’d probably tell you that in reality the guy in question wasn’t all he was cracked up to be anyway. This entire exchange made me wonder how much of my reactions in life were based on my perception versus. based on a reality. Perhaps if we were all able to acknowledge that our perceptions might not be in line with reality, we might all treat each other more gently and with a bit more compassion. It brings me back to a quote that hung in one of my college classrooms that I read over and over: “Be kind, for everyone you meet is fighting a similar battle.” The next time I see her, I will smile and put my sword down. If she doesn’t look too cute. U Reach Mandi at firstname.lastname@example.org For more info go to www.uptownclt.com
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words: marcus walser
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dimsum Dim sum is a case study in gelatin. It’s not real gelatin, the one formed by the denaturing of collagen in a braised dish--but that shiny, contrasting, creamy texture, that’s what we’re talking about here. It’s a starch and protein thing. Translucent dumpling wrappers and delicate steamed buns evoke it, and slow-cooked pork (and, in some instances, chicken feet) lends real gelatin to thicken fillings and soups. What is generally relegated to stocks and braises in Western cuisine is in dim sum the focus, a sensory testament to the marvelous powers of heat, moisture, and time.
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That said, in many of the items on a dim sum menu some element imposes itself on this gelatinized base. It might be the deep-fried exterior of a shrimp ball or a quick searing for taro cakes, but the contrast is always evident. Many of the tiny entrees have long preparation times or complex manual labor involved, and some dim sum restaurants serve as many as a hundred items on their weekend menus. To say that dim sum is labor-intensive is to understate the issue. So why am I telling you all this? Because dim sum means “touch the heart,” and touched my heart it has. With the help and translation of Betty Lee, I was invited to spend
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some time in Dim Sum, a Cantonese restaurant on Central Avenue. Lee is the best Chinese home cook I have ever met, if someone who cooks dishes for 80 people can be called a “home cook”. Dim Sum serves up some of the highest quality Chinese food available in the city. The restaurant is the product of a trio of experienced, talented chefs -- owner Kent Chan, barbecue chef Ming Wong, and dim sum chef Peter Pang have known each other for 30 years, since their adolescence in Hong Kong. The trio parted ways when they left Hong Kong but have since reconnected in Charlotte. The menu includes authentic Chinese fare side by side with more familiar
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American Chinese dishes such as chop suey and fried rice. Dim Sum’s kitchen looks unusual to an American cook. Wok stations and basket steamers replace the more familiar stoves and their associated ovens. Whole ducks hang on hooks in a seven-foot-tall barbecue oven. It’s completely open, without any racks. The ducks are slowly basted by their own fat as they cook over the
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course of an hour or two. As we arrive, Pang is making turnip cake batter in a huge wok. This is a mishmash of daikon radish and rice flour that will be poured into a pan and steamed, and then cut into slices and pan-seared just before service. He adds dried shrimp as he explains to us the method of preparation. Lee tells me later that the Chinese words for “turnip” and “radish” are the same, which is why the turnip cake contains no turnips.
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We won’t get to try these for another hour or two; they’ve got an extended visit to the steamer scheduled. Talking as he goes, Pang moves across the kitchen to a mixer, where he starts to make the dough for har gau, or shrimp dumplings. He dumps wheat starch, potato starch, and tapioca powder into the bowl and adds boiling water -- just the right amount, without any measuring or scaling. The water has to be boiling, he says, or the dough won’t come together. Western bakers call this “cleanup.” This traditional Cantonese morning meal was derived in part from the need for merchants on the Silk Road to rest and eat. Service would begin in the roadside teahouses in the early morning and frequently extend only until mid-afternoon; many dim
site. As the assembled morsels are finished, my desperate call of “I’ve never had this! What is it?” is answered with a hail of foodstuffs: shrimp crêpes, deep-fried shrimp balls, crispy taro dumplings, turnip and taro cakes, and leek dumplings. All are delicious. Before we break for lunch, Pang asks me a curious question. Can I make croissants? Well, of course I can make croissants; that’s first-year culinary-student fodder. I’d be happy to teach him. He demurs. “I just need the recipe, and then I can figure out how to make it.” Lee and I are run out of the kitchen, plates piled with rice, broccoli, and steamed fish. “I’ll never eat all this,” I remark to her. “Just eat the fish,” she advises. I do. It’s simply prepared, perfectly cooked and delicately flavored with ginger, scallions, a
He explains that wok stations in restaurant kitchens reach temperatures that would make Vulcan envious; temperatures of 1,400 degrees are not unheard of, and BTU levels are completely astronomical -as much as 200,000 in some Hong Kong restaurants. sum restaurants in the United States, therefore, serve only in the morning, and some only on weekends. Charlotte’s Dim Sum is a little different. Though the weekend menu is a little more extensive, dim sum items can be ordered at any time of day, alongside an extensive menu of traditional and contemporary Chinese cuisine. Watching Pang make dumpling wrappers is a revelatory experience. It’s not often I see something in the culinary arts that I know I could never duplicate, but here it is: should I stop now and dedicate my life to dumpling-craft, or accept that this is beyond my ken? Snip. WHAM. Scrape, scrape, scrape. Pang uses a special cleaver, lightly oiled and wrapped in a side towel after use, to remove precisely the amount of dough he needs for a single dumpling. “It’s not very sharp,” he says to Lee. Using the flat of the blade, Pang smashes the ball of dough, forcing it into a nearly perfect circle. Each wrapper is slightly thinner on one side to compensate for the pleats that will seal the dumpling. He scrapes the wrapper from the cutting board. “Only wood will work.” Pang makes every dumpling skin this way. They’re never stored or frozen. For me, it would take ages, eons. But Pang has been doing this for 25 years, and he’s a little faster. Next to us, a gaggle of prep cooks fill Pang’s dumplings with shrimp stuffing and seals them. This particular skin is used for only a handful of dim sum: har gau, the aforementioned shrimp stuffing, and shrimp and scallop dumplings. Different crimps are used when sealing the dumplings, to distinguish between them, and then they’re steamed until done. The skins are mottled white when the dumplings are removed from the steamer, but as they cool they become translucent -- there’s that gelatinization again. The whole process is done by hand. Nothing is automated and nothing is “bought-in,” that is, purchased fully prepared and merely cooked on34
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touch of soy sauce, and the slightest splash of sizzling hot oil. It’s probably the best steamed fish I’ve ever had. And they serve it for family meal. It’s available on the menu. Ask for the steamed sea bass. As we wrap up our lunch and, with it, our visit, a case of live lobster arrives. Pang and Wong, the barbecue chef, seem excited by this. Pang asks me if I know of “wok hay,” the breath of the wok. I don’t. He explains that wok stations in restaurant kitchens reach temperatures that would make Vulcan envious; temperatures of 1,400 degrees are not unheard of, and BTU levels are completely astronomical -- as much as 200,000 in some Hong Kong restaurants. “Wok hay” is the Cantonese term for the confluence of well-seasoned carbon steel, fresh ingredients, and incredible heat -- a kind of Maillard reaction on steroids -- which produces flavor and aromatic compounds unavailable to those of us cooking with the more modest gas. Not everything cooked in a wok receives this incendiary treatment, but these lobsters will, cooked briefly with scallions and ginger. Pang laments his inability to elicit the wok’s spirit at home; his stove just doesn’t get hot enough, and he can’t produce dishes like the lobster with ginger and scallions without that heat. Lee and I make our way back to the car. The next day, I return to Dim Sum with the croissant recipe for Pang. On the way home, I buy a carbon steel wok and a steamer basket. My dumplings are uneven. U
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words & pictures: celina mincey
In equal proportion to my love of travel is my loathing of being a tourist. I mean a camera-case-toting, loud-and-slow speaking, tennis-shoe-wearing, “hello”-and-”thank you”-in-the-local-language-knowing, Ameri-
can sense of the word tourist. I lean toward quiet, blended travel exploring local spots in typical towns, and my brother’s marriage to a woman from Ploiesti, Romania, provided the perfect opportunity to be an un-tourist.
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ourists have no reason to go to Ploiesti. It’s views—would be reason enough to go. Imagine a stretch of pasture located about an hour from Bucharest, which dropping to an endless valley filled with varying shades of green and attracts visitors from around the world to spotted by sheep and cows being herded by men with sticks, all set take in its massive architecture and history. against a backdrop of foothills, then rolling mountains, backed by snowGoing the other way, Ploiesti is about an hour capped peaks in the distance. You sit on the hill and are transported. from the city of Sinaia from where ski buffs All of this might not make a guidebook, but it does make Ploiesti and day trippers flock in air-conditioned a perfect place to visit if you want to experience actual Romanian life. In buses, making an arc from Bucharest, a stop my case—I was the guest of a local family, on the inside of a big cultural to see Peles Castle, on to Brasov (a Germanevent, and staying in Ploiesti itself—it was an ideal opportunity for some built town that’s home to The Black Catheun-tourism. Now, before I go further, I must explain the generous hospidral), and off to Bran Castle (better known as tality of my guests. They were not going to let me get away with a week Dracula’s Castle) before getting back to the of bumbling around, deciphering local bus schedules and just seeing big city in time for a late dinner. Ploiesti doesn’t make the itinerary, and what I’d find. Many days were arranged with barbecues at grandma’s neither does its history. house, van taxis to some of the previously mentioned sites, food, wine, An industrial city, Ploiesti was one of the world’s leading oil wine, food, and warm hosts. I visited the Zoican family, whose daughter extraction and refinery regions in the late 1800s. Between the two world Codruta is now my brother Benjamin’s wife. wars, several major oil companies set up plants and the city’s refineries The trip provided the opportunity to meander around a town not provided 80 percent of the petroleum processed in Romania. In World accustomed to seeing tourists, forcing me to reconcile my place in its War II, Germany appropriated Ploiesti as its main source of oil and the history and allowing me to be inside homes, pastures, to participate in U.S., in turn, conducted such massive air strikes that it became the most ceremonies, and to experience culture that a tourist normally wouldn’t bombed city in Romania during the war. The city was captured in 1944 have access to. by the Soviets and the Communist regime nationalized the oil industry, Let’s start with the food. Do not visit a Romanian family without which had been mostly privately owned. Romania did not regain its your appetite and an eye ready to admire culinary beauty. Their idea of independence until the Revolution of 1989. an appetizer is not your average meat and cheese and veggie dip. You Today, Ploiesti is Romania’s ninth largest city with nearly 250,000 think you are fancy when you roll up the cold cuts before arranging residents and continues to be a working city as evidenced by its extenthem on a tray? At each lunch, dinner, or barbecue, Course 1 consisted sive public transportation system. Its yellow bus fleet is one of the most of exquisite serving plates overloaded with various meats, cheeses, and modern in Eastern Europe and connects with trolley buses and trams vegetables cut to look like flowers or other appealing shapes. Everyto transport nearly 150,000 riders daily. The town supports the secthing looks so good, you don’t know where to start, and you are afraid to ond largest railway center in the country and is home to the Oil & Gas start because it looks so pretty and you don’t want to mess it up. University as well as the Ploiesti Philharmonic At the wedding, we were each served a plate— Orchestra. knowing four more courses were to come. Next comes fish I visited the small town of Baicoi outside or soup, which precedes the main meat course, followed previous page: peles castle of Ploiesti and the countryside—oh, the by dessert, which is not a dessert but a beautiful array of below: romanian countryside little cakes of various flavors and styles. I’d have a chocolate one, try a strawberry, then I’d have to eat a vanilla cake and I still hadn’t gotten to the coconut or pecan that my family was oohing about. I could go on and on, because that’s what we did in Romania—eat on and on. The wedding reception began at 7 p.m., with the greeting of guests and general socializing. The band was playing, and dancing picked up by about 9 o’clock, by which time most everyone had arrived. Drinks flowed the whole evening: a light wine, homemade by Mr. Zoican, and gin, whiskey, and champagne. Early on, the musicians played a mix of traditional Romanian folk music during which huge circle dances would form. Even the Americans could follow along some approximation of the steps and move with the group for the very long songs. I worked up an appetite, but around 9:30, when the first course was served, I was still shocked that the whole gorgeous plate was just for me. My instinct was to take a few things and pass it. 40
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More dancing ensued, including the bride and groom’s first dance, and the interior common areas were filled with vendors and people parent dances, and more traditional folk dancing. Somewhere in there, milling about. We were on a mission to get our nails done—after all, the the wait staff brought out Course 2, a lightly breaded fish with diced big day was coming up and we were unofficial bridesmaids (“Unofficial“ potatoes. Mid-bite, a hush fell over the room when Nina Predescu, a this custom doesn’t really exist in Romania.) famous Romanian folk singer, entered. Predescu, a friend of the family, We cut across the main square and started looking on side had agreed to perform at a private ceremony. We finished eating to streets, searching for signs of a nail shop. In a second-story window, be treated to her singing and the world-class fiddler who kept everywe saw first, in the universal language of pictures, the image of a hand one dancing until at least midnight, when we had to further sustain with sculpted nails and a pair of scissors, and then the Romanian words manichiură and pedichiură. We entered through a heavy two-part steel ourselves with sarmale and măamăliga, both traditional foods. Sarmale is small cabbage rolls stuffed with rice and pork. Mamaliga, served as door that opened into a dark hallway in one direction and a large conthe side, is a cornmeal mush often known to Americans as polenta. crete stairwell in the other. It looked more like an abandoned warehouse Mamaliga has historically a staple in poor rural areas, is now considthan a place of business, but we were not dismayed. If everything looked ered trendy. just like it did at home, what would be the point of traveling? We took The main course ,pork and chicken served with veggies and potathe stairs, heard women’s voices at the top, and entered through what toes, did not arrive until after 1 a.m. The final course, the wedding cake, seemed like a classroom door among a series of others along the hall. was served at around 2:30 in the morning. But who was keeping track at Inside was a bustling salon with hair in various stages of color and cut. this point? Needless to say, the Romanians know how to throw a party The bustling came to a halt as a roomful of Romanians turned to stare and feed you while you’re there! at us. Enough eating. Let’s go for a walk. I had to reassure our guests “Uh, manichiură, pedichiură, is possible?” I held out my hands and that we would survive on our own for at least one “free day,” assuring indicate flaky, travel-neglected nails. Most of the people in the room them we’d be able to secure transportation, get went back to their business after glancing in one around town, experience Ploiesti, and arrive back woman’s direction with uncertain eyes. at the hotel in one piece. My sister and I chose to She paused for a moment more before jumpbelow: scenes from benjamin head to the center, taking a six-lei (the equivalent to ing into action: “Da, da,” she said, breathing a long and codruta’s wedding three dollars with tip) taxi to “centru” and walking sigh which I took to mean, “Okay, I can do this,” but around from there. On a sunny Friday afternoon, which might mean, instead, “Ah, why are these stupid the town center was bustling, people of all ages were out, and there was Americans bothering me?” She ushered us into another small room and a big festival set up in the square with groups of kids performing both pointed for me to sit. My sister was left to linger in the doorway. Finally folk and modern dance. On one corner was a McDonald’s and across the my sister was offered a chair, which looked as if it belongs to another street was a massive Soviet-style building that wrapped around the enstylist’s station. We shrugged, gestured, used lots of facial expressions tire block. Taxis and buses zoomed by on the wide main thoroughfares and settled in. My feet were in warm water and my nails were being
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filed. Some things don’t change much no matter the culture. When the second stylist entered, she sat across from my sister, looking annoyed, filing her own nails, and huffing to the point where my sister was sure she was committing some great disrespect by being in the client’s chair. She offered to get up. “No, no,”—she was waved back to the chair. The offended stylist decided to speak, a long Romanian phrase directed at my sister. We conferred in English. We had no clue until the lady, through a series of gestures, made it known that she wanted to know whether my sister would like to have her nails done. “Da, da!” We were sure we had already communicated this, but such is the nature of foreign exchange. From that point, the second stylist softened (or was never hard, but just seemed so to us) and we started “explaining” that we were there for a wedding. I pantomimed a ring on my left ring finger and kissing. “Ahhh!” The ladies were now interested and my stylist started removing her paint job from my index finger. I realized that she thought I was the one getting married and started again. It took about ten minutes. She understood me pointing at myself and saying “No,” but then she didn’t understand who it was that was to be wed. My sister dredged up the word for “children.” (On the spot, we couldn’t remember “brother,” “sister,” “marriage,” or anything from the language lessons we’d added to our iPod in preparation.) We managed to explain there are three children: me, my sister, and another, whose name is Benjamin. “Benjamin, Codruta,” we said, making kissy faces. “Ahhhh, da, da.” “Benjamin, Americano…Codruta, Romanian, from Ploiesti.” “Ahhhh, da, da, da.” My non-bridal nail design resumed and the ladies were smiling, happy, I presume, that we had placed our presence in their shop in their town. To test my theory, I asked, “Americans, here?” while pointing around the shop. Her eyes grew wide, “Nooooo, ooohh, no, niciodată,”—which I guessed from its context, and later confirmed, means never. In the end, we came out laughing, imagining already the stories we’d have to tell, and with shiny nails and toes lined with a reddish creamy substance around our cuticles. We wondered what it was and if it would come off. We scraped at it a bit. My stylist had pointed to the jar, asking, to which I had shrugged, indicating she should choose. To us, it looked like we had picked and torn at our nail linings all day. We later found out that it was a disinfectant specifically dyed red because the look is popular among older Romanian women. We’d be going to the wedding with a, well...traditional look. The last stop of our walking adventure was at huge public market. Baskets and tables filled with fresh produce, meat, spices and some presumably edible things we’d never seen. I have the same experience whenever I am traveling and encounter this form of commerce. It is so refreshing, seems so much more alive and less sterile than a fancy grocery store with fake lighting—not that I am ungrateful for the plethora of food choices and abundance available to me. It’s just that at these outdoor markets I feel as if I am picking the food from the ground myself, fresh, and as I barter for some apples it makes me think happily of the growing trend of farmers’ markets back in Charlotte. The wedding itself was a formal traditional Romanian Orthodox 44
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ceremony in a cavernous church that seemed older than the ground it stood upon. Codruta and Benjamin stood center on a podium facing the priest, flanked by their godparents and then the best man and the maid of honor. The parents formed a line behind them. The godparents have a very important role in a Romanian wedding. The couple must choose carefully, and it is a great honor and responsibility to accept the invitation. The godparents give a lot of time and money to the marriage proceedings, and they serve as counselors and guides to the new couple throughout their relationship. For about an hour, all the wedding guests (somewhat less than the 200-plus people who attended the reception) stood and watched the proceedings of the priest and his attendant. The priest’s table was located between the couple and the altar, which was adorned and layered with gold and ornate painting. The table boasted its own array of shiny objects: candelabras, a cross, crowns, a cup and a gilded bible. As he performed the rites in Romanian, the priest sometimes intoned chants and sometimes spoke frankly with the bride and groom, even cracking a couple of jokes. Meanwhile, the wedding guests wandered about, taking pictures, whispering to each other occasionally, and seeing the ceremony from different angles. It was one of those cultural moments. I had no idea exactly what was expected, what I was permitted to do, and what would be a faux pas. Meanwhile, my brother’s friends were urging me to scoot forward, get pictures, move to the back and get more pictures, and my aunt and uncle across the church were signaling with hand gestures to get more pictures. I tried to be discreet and snap away and play with the camera settings so the flash didn’t go off, hoping something in the dim church will still show up. The ceremony was as fascinating as it was baffling, as I actually had no idea what the priest was saying or what the various rituals signified. Definitely should have done a little more homework! Some of the major acts during the wedding are the crowns, the common cup, and the wedding party walking in a circle around the table. In the service of the crowning, the priest literally crowned both Ben and Codruta as the king and queen of their own little kingdom (their home or domestic church). The couple wears their crowns until the end of the entire wedding ceremony, symbolizing martyrdom, the idea that every true marriage involves immeasurable sacrifice on both sides. In the wedding at Cana, Jesus performed his first miracle and turned water into wine to give to the newlyweds. In the Orthodox ceremony, the couple drinks from a “common cup” of better life. The cup is a token of a harmonious life. By drinking, the couple accepts a mutual sharing of joys and sorrows. Then, also representing the wedding at Cana, the pair takes their first steps as a married couple, and the priest leads them in the way they must walk. While repacking my bags and squeezing in a few souvenirs, I couldn’t help thinking of other times I’ve traveled. I would walk by a church emptying itself of dressed-up people or down a vineyard lane imagining the backyard view, and wish, just wish, I could be on the inside. My new Romanian family and their hometown of Ploiesti provided me that very opportunity. U
You can reach Celina at firstname.lastname@example.org For more info go to www.uptownclt.com
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I was in my study one day with my friend Kevin when I heard an unexpected beep. It stopped me short. “Sshh…do you hear that?” I asked. “Hear what?” he responded. “The beeping. Don’t you hear the beeping?” “Ahhhh…no,” he responded. I gave the room a once over, trying to find the source. Then I leaned my neck all the way down as far as I could get it, and tried to put my left ear to my chest. “Is it coming from in there?” I asked. “In where?” “In there,” I said, pointing to my heart. “In where, Manah? Your left boob?!” Kevin was getting frustrated and I can understand his reaction. He hasn’t been around many people who beep from the inside. My surgeon pressed a button and now my device will sound off with that same “beep” if there’s ever a problem. My device is a defibrillator. Medtronic, the world’s largest medical technology company, manufactures the implantable cardioverter defibrillator (ICD). The device is usually implanted through an incision in the collarbone and rests just above your heart. One end of the leads is attached to the device, while the other is attached to your heart. If, God forbid, I develop an arrhythmia, it sends electronic shock signals from the ICD, via leads connected to my heart, “providing therapy” and zapping it back into a normal rhythm. It’s a vast understatement to say that being shocked hurts like hell. This is not the first defibrillator I’ve had. In April 2006 I was diagnosed with heart failure, and had my first ICD was implanted
that May. Over the following year I got used to having it in me. I almost enjoyed it. I felt protected, and the fact that it was placed under the muscle gave me the appearance of having fantastic cleavage. I felt good. I was still alive and was awarded a free boob job in the process. It was in February 2007, as I was coming out of the Christopher Street subway station in New York City, when I felt my first shock. My immediate thought was that I had run smack into the turnstile, except that I had left the turnstiles behind me. I couldn’t figure out what the source of the pain was. I must have looked confused because a sweet man walking beside me asked if I was okay. “I think so,” I began to reply--and then it hit again, like a dropkick to the chest. “No, “ said this time. “No, my pacemaker is firing,” and I grabbed his gloved hand. We were in the stairwell as he gently brought me to the ground. Police arrived, paramedics were called, and the guy sat down next to me and didn’t let go of my hand until the medics showed up. A girl knelt down and fished through my purse to find my phone. She called my husband. “Oh shit. I’m dying” I kept thinking. Sitting on that stairwell I kept wondering what could be wrong with my heart. It only fires if it detects arrhythmia, right? Wrong. That day, my ICD had malfunctioned, but I didn’t know this then. Five shocks, many tears, and a completely unmedicated ride to the hospital later, I still thought I was dying. I was only two months away from celebrating one year of surviving heart failure. www.uptownclt.com
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In the ER, the device shocked me two additional times. It was as if I was being electrocuted from within my own body. Finally the tech came and turned it off. Two days later the ICD was removed, and a new one was put in. This time it was placed just under my skin, below my collarbone. The effect was that I went down one cup size and gained an extra boob. Don’t get me wrong, I have amazing surgeons who performed the surgery beautifully. They did everything to make me feel more comfortable and protected. Unfortunately, it’s hard to deal with the idea of having a foreign object in your body--especially one with the capacity to shock the hell out of you at any given moment. I gave my new ICD a name, to make it seem less eerie. Nonetheless, I still find it pretty intrusive. I’m 28 years old and 102 pounds. I’m barely 5’1”. The size of the device prevents me from having full range of motion on my left side, and I feel residual pain from pinched nerves and scar tissue from both surgeries. I’ve grown used to the device being visible. In the beginning, when I was getting used to my new ICD, I cried every time I came out of the shower. I felt ugly and broken and exposed. I don’t think I realized how traumatized I was by the whole ordeal until I think back and try to write about it now. I still become flooded with panic every time I relive those shocks. The worst part of it all is that we didn’t know what caused the malfunction. We had to wait for Medtronic to analyze the device and provide a summary of what went wrong. I didn’t learn what happened until a few months ago. A lead had fractured, they said. What does that mean? Why did it fracture? What caused it to break? None of these questions were answered until October2007. At that time, Medtronic recalled four models of their Sprint Fidelis lead wires. My good friend and therapist called me a few days later, expressing his concern after reading about the recall in The New York Times. He encouraged me to look into it and see if my original ICD was implanted along with one of the recalled leads. I Googled “Medtronic Recall” and, lo and behold, there it was: “Sprint Fidelis Wire Model 6949: recalled.” “Funny, that sounds like the leads I have in me now.” No later than five minutes after my little discovery did one of those low-budget law-office commercials come on TV. Words in red flashed on the screen: “Attention all patients with Medtronic Defibrillators.” You have got to be kidding me. Two days later I received an email from a law firm specializing in class-action lawsuits. They found my email address online, through “thepacemakerclub.com.” I joined this group when I left the hospital because I wanted to be in touch with other patients who have had the same experiences as me. At this point I was already suffering from enough anxiety. Really, to get shocked a bunch of times for no reason and then have to go all the way back to Square One of recovery, except this time even more traumatized and paranoid than before--it just isn’t right. No amount of Xanax in the world could cure my anxiety. And this is the way I had to find out, through Google and a cheap 48
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commercial? How lame. I didn’t receive a letter of condolences from Medtronic until weeks later. It was addressed: “Dear Medtronic Heart Device Patient.” They didn’t even use my name? Come On! In the letter the company apologized for any “difficulties” they may have caused me and my family. Difficulties? You call unprecedented panic attacks on the subway, numerous trips to the ER, bouts of depression, a constant fear of triggering a shock while sleeping, two surgeries, large amounts of medication, and a continuous fear of receiving shocks at any given moment a “difficulty”? I’m thinking more “irreversible trauma” than “difficulty.” But thanks for the letter. A few days later I went into see my surgeon for a device check. We talked about the recall and he confirmed that, yes, I do in fact have recalled leads implanted in me now. I’ve learned that both wires, the old one as well as the new one, have been recalled. So what now? What were my options? Removing the wires was too risky, and removing the entire device was not warranted by my cardiologist because it’s too early for a replacement. My only real option was to have my surgeon program my ICD to warn me at the first hint of any kind of malfunction. “Sumanah, can you hear this?” “Yes,” I replied, as I heard a series of beeps that sounded like a softer version of my mom’s alarm clock. “This is the sound you’re going to hear if your ICD at all picks up on any kind of problem with your lead wires. The alarm is programmed to sound off at 10:10 a.m. at the first sign of a problem.” For example, if on Friday January 30th my ICD senses a problem with one of the wires, the alarm inside me will sound off at 10:10 the following morning. There is an alarm, and it’s inside me. And the thought of it actually going off one morning at 10:10 not only scares the crap out of me, but I also find it extremely creepy. People tell me I’m bionic; I tell them to find another way to make me feel better. Can you imagine how many times I’ve woken up in a panic, thinking that I heard a beep? I knock everything over trying to reach for my clock and make sure that it’s not in fact 10:10 a.m. I never thought that I would ever dislike a time of day so much. Or a particular sound. Sometimes it’s the smoke detector. Sometimes it’s my husband’s cell phone. But usually it’s in my head. I’m a heart patient who hears non-existent beeps. Seriously, I didn’t work hard in life only to grow up and have my mind inundated with paranoia and phantom noises all day long. These are my thoughts when I’m pissed off or feeling down. This is not to take anything away from my anger. I believe I have the right to be pissed off. But, it doesn’t mean that I live in it. Through all of the “difficulties,” I like to come out happier. What really triggered this piece is the silly little letter I received from Medtronic, and then of course the more recent beeping that scared me that day in my study. It turned out to be the speakers to my iPod. U You can reach Sumanah at: email@example.com For more info go to www.uptownclt.com
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conversation Andreas Bechtler grew up in Switzerland, where his parents were patrons of the arts. In his teens, Bechtler painted beside important, respected artists and worked under mentors of great skill and acclaim. His entire life he has been surrounded by paintings, sculptures, and photographs given to his family by artists they had befriended. Some of these artists are household names. Bechtler established his adult life in America, mostly in North Carolina, and continued practicing, supporting, and cultivating the work of fellow artists. In doing so, he built a personal collection, pieces of which have special meaning in the Bechtler family. Bechtler’s collection contains an original Andy Warhol. He didn’t obtain it at a fancy art auction or by paying highest dollar. Warhol created it for him—it’s that kind of personal. Bechtler says he collects art “not to know the art, but to know the artists.”
Andreas Bechtler www.uptownclt.com words: celinauptown mincey
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Now Bechtler wants the world to have a chance to know the artists in his family’s collection. He inherited half of it, along with what he feels is a responsibility to share it. Sotheby’s assessed the some 1,300 pieces of art deserving of a standalone exhibit and attached a large price tag to its value. But for Bechtler, the dollar amount or status of the collection doesn’t matter; he focuses on expressing his intimate connection to the art so that others feel free to develop their own relationships with it. He had planned to build a small museum on his property at Mountain Island Lake. He envisioned creating a getaway, an art haven where people could take a day or weekend trip to enjoy the serenity of the woods and the lake, and really spend some time with the art. Through several serendipitous events, the Italian architect Mario Botta, a colleague and friend of friends, came to North Carolina and designed the museum for free. Bechtler still has the model of the Botta
plan. But Charlotte’s movers and shakers had other plans. Directors of the Cultural Facilities Master Plan approached Bechtler with the idea that his collection should become the core of a cultural partnership between major museums and new multifaceted arts complex Uptown. Unsure at first, and hesitant to give up creative control, he was convinced that they would support his vision for the project. They even agreed to give Botta the job of designing the new space. “I had to grow into this. I wanted it to be in a quiet setting for scholars, volunteers, and art lovers. But I was glad for the interest and am happy to be able to contribute to this city that has been so good to me.” He speaks of his contribution in such a nonchalant way; it would be easy to think Bechtler is talking about sponsoring a bake sale. Bechtler truly believes he is merely a “custodian of this artwork,” and that it’s his job to ensure its future. Not that he thinks this makes him special. “We are all caretakers of something on this earth for a while. From that standpoint, it’s easy for me to give it away.” Easy? Bechtler is donating an art collection valued at well over $20 million to the public trust, meaning no one, including himself, can ever own it. It will forever belong to the people. That’s not all. It’s costly to build a museum from scratch and expensive to operate the first couple of years. Bechtler has pledged to fund any operating shortfalls for the first five years of its existence. It’s important for Charlotte that we have individuals willing to create things that will last for generations: buildings that become icons, ideas that become eminent cultural institutions. Think about the New York Public Library. It was created through an unprecedented act of private philanthropy for public good; now we can’t imagine the city without it. Bechtler was modest about the naming of the space, but he finally conceded that “The Bechtler Art Museum” best described the family collection that will propel Charlotte’s cultural scene to a level that could rival the attraction of the city’s sports venues. This collection has never before been available to the public. It contains works by Pablo Picasso, Alberto Giacometti, Andy Warhol, Joan Miro, Edgar Degas, Barbara Hepworth, Max Ernst, and Jean Tinguely, among others. France’s Minister of Culture has already come for a private viewing of the collection’s major sculpture. There are people, lots of them, who will travel far to see art just as there are people who travel across the country to previous page (l to r): edgar degas woman drying herself after the bath | andreas bechtler | alfred manessier in the flames that consumes this page (from the top): andy warhol of the bechtler family | pablo picasso woman in a hat
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watch the Super Bowl. And it will all be right here for the citizens of Charlotte to visit at their leisure. The renowned work stands on its own merits. It’s moving and beautiful, and while it might be enough for some visitors to view it and move on, talking to Bechtler you understand that this museum isn’t about just showing off famous pieces. It will be designed to reflect the stories of the artists. Bechtler describes small, intimate enclaves that will display not only an impressive piece by an artist, but media such as films and informational placards that will tell, for example, the artist’s place in history and connections to other featured artists. The museum will contain interesting artifacts from Bechtler’s collection, such as journals, notes, sketchbooks and other personal mementoes. Bechtler loves America because of the “freedom it affords. Here, if you have a vision, you can do it.” In reference to his building a cultural institution, I agree with his assessment. Bechtler is quick to correct me. “Well, this is different. All I’ve done is pick up these wonderful opportunities that keep coming as if on a conveyor belt.” I suggest his energy for the project pulls that conveyor, and Bechtler’s curator and long-time friend Michael Godfrey agrees. He insists that Bechtler’s tremendous vision is the driving force behind the project. Firebird is an example. The giant sculpture by Niki de Saint Phalle that will grace the museum’s courtyard is especially exciting to Bechtler. “Can you imagine?” Bechtler asks from the
edge of his seat. “A giant chicken to draw people in. You can’t help but look at it. I mean, even the construction crew raved about it.” Godfrey elaborates, “This is what I mean. He had the idea to use this wild sculpture. It represents his unique ingenuity. He takes art as a very serious matter. Not serious in the way of being heavy, but whimsical.” I think I understand. Firebird is an amazing piece of art. A scholar could probably spend weeks analyzing its lines and movements and what statements they make. For all those who’ve never read an art book, the chicken is just as alluring. “You can see the thing from afar and can’t help but smile. You walk in to get a closer look, and without knowing it you are standing in the plaza entrance to the museum.” Bechtler’s whimsical enthusiasm seems to be the way he’ll invite the everyday person to enjoy his highbrow collection. And it’s this opportunity that Bechtler is most grateful for. “If this is giving back to Charlotte, if it helps the city culturally…this city has been great to me.” I ask what makes art so important to him in the first place. “Ahhh,” Bechtler closes his eyes and looks like he’s settling into a comfortable old armchair. “4 U 2 B Art,” he spells out. “Life is art. If you can be your original self, that’s exactly what life is all about.” U You can reach Celina at: email@example.com For more info go to www.uptownclt.com
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Dining and Nightlife Guide AMERICAN Alexander Michael’s – $ 401 W. 9th St. 704.332.6789 Brevard Court Sundries – $ 145 Brevard Court 704.342.4700 Camilles – $ 1518 E. 3rd St. 704.342.4606 Cans – $ 500 W. 5th St. 704.940.0200 Cedar Street Tavern – $ 120 N. Cedar St. 704.333.3448 Champions – $ 100 W. Trade St. - Marriott Hotel 704.333.9000 Comet Grill – $ 2224 Park Rd. 704.371.4300 Cosmos Cafe – $ 300 N. College St. 704.372.3553 Dogwood Cafe – $ 138 Brevard Court 704.376.8353 East Boulevard Grill – $ 1601 East Blvd. 704.332.2414 Ember Grille – $$$ 601 S. College St. WestinHotel 704.335.2064 Fenwick’s – $ 511 Providence Rd. 704.333.2750 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 French Quarter – $ 321 S. Church St. 704.377.7415 The Graduate – $ 1308 E. The Plaza 704.332.8566 John’s Country Kitchen – $ 1518 Central Ave. 704.333.9551 Pike’s Soda Shop – $ 1930 Camden Rd. 704.372.0097 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Providence Café – $ $ 829 Providence R d. 704.376.2008 Providence Road Sundries – $ 1522 Providence Rd. 704.366.4467 Rock Bottom – $ 401 N. Tryon St. 704.334.2739 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Simmons Fourth Ward Restaurant – $ 516 N. Graham St. 704.334.6640 Something Classic Café – $ 715 Providence Rd. 704.347.3666 South 21 – $ 3101 E. Independence Blvd. 704.377.4509 Southend Brewery – $$ 2100 South Blvd. 704.358.4677 Stool Pigeons – $ 214 N. Church St. 704.358.3788 The Gin Mill South End – $ 1411 S. Tryon St. 704.373.0782 The Graduate – $ 123 W. Trade St. 704.358.3024 The Penguin – $ 1921 Commonwealth Ave. 704.375.6959 The Philosopher’s Stone – $ 1958 E. Seventh St. 704.350.1331 The Pub – $ 710 West Trade St. 704.333.9818 Thomas Street Tavern – $ 1218 Thomas Ave. 704.376.1622 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750 Union Grille – $ 222 E 3rd St. – Hilton Towers 704.331.4360 Vinnie’s Sardine – $ 1714 South Blvd. 704-332-0006 Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720
AMERICAN MODERN 131 Main – $$ 1315 East Blvd. 300 East – $$ 300 East Blvd.
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Bentley’s on 27 – $$$ 201 S. College St. Fl. 27 704.343.9201 (Charlotte Plaza Building) Bonterra Restaurant – $$$ 1829 Cleveland Ave. 704.333.9463 Carpe Diem – $$$ 1535 Elizabeth Ave. 704.377.7976 City Tavern – $$ 1514 East Blvd. 704.343.2489 City Tavern – $$ 214 N. Tryon St. 704.334.6688 Custom Shop – $$$ 1601 Elizabeth Ave. 704.333.3396 Fig Tree – $$$ 1601 E. Seventh St. 704.332.3322 Harry & Jeans 201 S. Tryon St. 704.333.4300 Lulu – $$ 1911 Central Ave. 704.376.2242 McNinch House – $$$ 511 N. Church St. 704.332.6159 Mimosa Grill – $$ 301 S. Tryon St. 704.343.0700 Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Pewter Rose Bistro – $$ 1820 South Blvd. 704.332.8149 Ratcliffe on the Green – $$ 435 S. Tryon St. 704.358.9898 Taverna 100 – $$$ 100 N. Tryon St. – Founder’s Hall 704.344.0515 Zown Restaurant – $$ 710 W. Trade St. 704.379.7555 Zink – $$ 201 N. Tryon St. 704.444.9001
ASIAN 88 China Bistro – $ 1620 E. 4th St. 704.335.0288 Cherry Blossom – $ 2001 E. 7th St. 704.376.0880 China King – $ 128 Brevard Ct. 704.334-7770 China Queen Buffet – $ 127 N. Tryon St. Ste 3 704.377.1928 China Saute – $ 2214 Park Rd 704.333.1116 Creation – $ 1221-A The Plaza 704.372.2561 Cuisine Malaya – $ 1411 Elizabeth Ave. 704.372.0766 Dim Sum – $ 2920 Central Ave. 704.569.1128 Eggroll King – $ 8907 Steelechase Dr. 704.372.6401 Emperor Chinese – $ 337 S. Kings Dr. 704.333.2688 Fortune Cookie – $ 208 East Independence Blvd. 704.377.1388 Fujiyama – $ 320 S. Tryon St. 704.334.5158 Fuse Box – $ 227 W. Trade St. 704.376.8885 Ginbu 401 – $ 401 Providence Rd. 704.372.2288 Great Wok – $ 718 W Trade St. Ste M 704.333.0080 Ho Ho China Bistro – $ 1742 Lombardy Cir. 704.376.0807 Hong Kong – $ 1713 Central Ave. 704.376.6818 Koko – $ 6609 Elfreda Rd. 704.338.6869 Monsoon Thai Cuisine – $ 2801 South Blvd. 704.523.6778 Orient Express – $ 3200 N Graham St. 704.332.6255 Pho An Hoa – $ 4832 Central Ave. 704.537.2595 Pho Hoa – $ 3000 Central Ave. 704.536.7110 SOHO Bistro – $ 214 N Tryon St. 704.333.5189
Thai Taste – $ 324 East Blvd. 704.332.0001 Taipei Express – $ 731 Providence Rd. 704.334.2288 Tin Tin Box & Noodles – $ 101 N. Tryon St. 704.377.3223 Zen Asian Fusion – $ 1716 Kenilworth Ave. 704.358.9688
BAKERY Cloud 9 Confections – $ 201 S. College St. Suite 270 Great Harvest Bread – $ 901 S. Kings Dr. Marguerite’s Bakery – $ 2424 N. Davidson St. Nova’s Bakery – $ 1511 Central Ave. Panera Bread – $ 601 Providence Rd.
704.334.7554 704.333.0431 704.675.5756 704.333.5566 704.374.0581
BARBEQUE Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Jolina Tex Mex & BBQ – $ 500 S. College St. 704.375.0994 Mac’s Speed Shop – $ 2511 South Blvd. 704.522.6227 Rib Palace – $ 1300 Central Ave. 704.333.8841
BREAKFAST Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855 Einstein Brothers – $ 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 IHOP – $ 2715 E. Independence Blvd. 704.334.9502 Monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Owen’s Bagel & Deli – $ 2041 South Blvd. 704.333.5385 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750
BRITISH Big Ben’s Pub – $ 801 Providence R d.
CAJUN & CREOLE Boudreaux’s Louisiana Kitchen – $ 501 E. 36th St. 704.331.9898 Cajun Queen – $$ 1800 E 7th St. 704.377.9017
C A R I B B E A N Anntony’s Caribbean Cafe – $ 2001 E. 7th St. 704.342.0749 Austin’s Caribbean Cuisine – $ 345 S. Kings Dr. 704.331.8778
CHINESE 88 China Bistro – $ 1620 E. 4th St. 704.335.0288 Vanloi Chinese Barbecue – $ 3101 Central Ave. 704.566.8808 Wok Express – $ 601 S. Kings Dr. 704.375.1122
COFFEESHOPS Caribou Coffee – $ 100 N. Tryon St.
Dilworth Coffee – $ 1235 East Blvd # B, 704.358.8003 330 S Tryon St, 704.334.4575 Dilworth Playhouse Cafe – $ 1427 South Blvd. 704.632.0336 Einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015 Einstein Brothers – $ 1501 South Blvd. 704.333.4370 Java Passage – $ 101 W. Worthington 704.277.6558 Jump N Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217 La Tea Da’s – $ 1942 E. 7th St. 704.372.9599 Nova’s Bakery – $ 1511 Central Ave. 704.333.5566 SK Netcafe – $ 1425 Elizabeth Ave. 704.334.1523 Starbucks – $ 545 Providence Rd. 704.372.1591 Starbucks – $ 101 S. Tryon St. 704.374.9519 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750
DELI Adams 7th Street Market – $ 401 Hawthorne Ln. 704.334.0001 Art’s Barbecue – $ 900 E. Morehead St. 704.334.9424 Common Market – $ 2007 Commonwealth Ave. 704.334-6209 Dikadee’s Deli – $ 1419 East Blvd. 704.333.3354 Dogwood Cafe – $ 138 Brevard Court 704.376.8353 Fresco Cafe & Deli – $ 3642 Moultrie St. 704.376.5777 Grand Central Deli – $ 101 N. Tryon St. 704.348.7032 Great Harvest Bread Co. – $ 901 S. Kings Dr. 704.333.0431 Groucho’s Deli – $ 201 N. Tryon St. 704.342.0030 Halfpenny’s – $ 30 Two First Union Ctr. 704.342.9697 Jersey Mike’s Subs – $ 128 S. Tryon St. 704.343.0006 Jersey Mike’s Subs – $ 1408 East Blvd. 704.295.9155 Jersey Mikes Subs – $ 2001 E. 7th St. 704.375.1985 Jump N Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217 Laurel Market South – $ 1515 South Blvd. 704.334.2185 Leo’s Delicatessen – $ 1421 Elizabeth Ave. 704.375.2400 Li’l Dino – $ 401 S. Tryon St. 704.342.0560 Matt’s Chicago Dog – $ 425 S. Tryon St. 704.333.3650 Owen’s Bagel & Deli – $ 2041 South Blvd. 704.333.5385 Panera Bread – $ 601 Providence Rd. 704.374.0581 Philadelphia Deli – $ 1025 S. Kings Dr. 704.333.4489 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Rainbow Café – $ 400 South Tryon 704.332.8918 Reid’s – $ 225 E. 7th St. 704.377.1312 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Salvador Deli – $ N. Davidson St. 704.334.2344 Sammy’s Deli – $ 1113 Pecan Ave. 704.376.1956
12/22/2008 5:14:32 PM
Dining and Nightlife Guide Sandwich Club – $ 525 N. Tryon St. Sandwich Club – $ 435 S. Tryon St. Substation II - $ 1601 South Blvd 1941 E. 7th St.
704.334.0133 704.344.1975 704-332-3100 704-358-8100
DESSERT Ben & Jerry’s – $ 507 Providence Rd. 704.333.1003 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Dolce Ristorante – $$ 1710 Kenilworth Ave. 704.332.7525 Luce Ristorante – $$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Monticello – $$ 235 N. Tryon St.– Dunhill Hotel 704.342.1193
ECLECTIC The Melting Pot – $$$ 901 S. Kings Dr. Stuite 140-B 704.548.2431 Therapy Cafe – $ 401 N. Tryon St. 704.333.1353 The Fig Tree – $$ 1601 E. 7th St. 704.332.3322
FRENCH Terra – $$ 545-B Providence Rd.
GREEK Greek Isles – $$ 200 E. Bland St. Showmars – $ 2004 East 7th St. Showmars – $ 214 N. Tryon St.
704.444.9000 704.376.0565 704.333.5833
INDIAN Copper – $$ 311 East Blvd. Maharani – $ 901 S. Kings Dr. Suruchi’s – $ 129 W. Trade St.
704.333.0063 704.370.2824 704.372.7333
Carrabba’s Italian Grill – $$ 1520 South Blvd. 704.377.2458 Coco Osteria – $$ 214 N. Tryon St.–Hearst Plaza 704.344.8878 Dolce Ristorante – $$ 1710 Kenilworth Ave. 704.332.7525 Fig Tree – $$$ 1601 E. 7th St. 704.332.3322 Frankie’s Italian Grille – $$ 800 E. Morehead St. 704.358.8004 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Intermezzo Pizzeria & Café – $ 1427 E. 10th St. 704.347.2626 Little Italy – $ 2221 Central Ave. 704.375.1625
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L AT I N Cloud 9 Confections – $ 201 S. College St. 704.334.7554 Latorre’s – $$ 118 W. 5th St. 704.377.4448 Coffee Cup – $ 914 S. Clarkson St. 704.375.8855
M E AT & T H R E E Dish – $ 1220 Thomas Ave. 704.344.0343 Mert’s Heart & Soul – $ 214 N. College St. 704.342.4222 Blue – $$$ 214 N. Tryon St. 704.927.2583 Intermezzo Pizzeria & Café – $ 1427 E. 10th Street 704.347.2626
I TA L I A N
Luce Ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222 Mama Ricotta’s – $$ 601 S. Kings Dr. 704.343.0148 Open Kitchen – $ 1318 W. Morehead St. 704.375.7449 Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622 Portofino’s Italian – $$ 3124 Eastway Dr. 704.568.7933 Primo Ristorante – $$ 116 Middleton Dr. 704.334.3346 Cafe Siena – $$ 230 N. College St. 704.602.2750 Salute Ristorante – $$ 613 Providence Rd 704.342.9767 Terra – $$ 704.332.1886 545-B Providence Rd. Villa Francesca 321 Caldwell St. 704.333.7447 Volare – $$ 1523 Elizabeth Ave. 704.370.0208 Zio Authentic Italian – $$ 116 Middleton Dr. 704.344.0100
Cabo Fish Taco – $ 3201 N. Davidson St. Johnny Burrito – $ 301 S. Tryon St. La Paz – $$ 1910 South Blvd. Phat Burrito – $ 1537 Camden Rd. Salsarita’s – $ 101 S. Tryon St. Taqueria La Unica – $ 2801 Central Ave.
704.332.8868 704.371.4448 704.372.4168 704.332.7428 704.342.0950 704.347.5115
MIDDLE EASTERN Kabob Grill – $ 1235-B East Blvd.
OUTDOOR DINING Big Ben’s Pub – $$ 801 Providence Rd. Cans Bar – $ 500 W. 5th St.
East Boulevard Grill – $ 1601 East Blvd. 704.332.2414 Ember Grille – $$$ 601 S. College St. - Westin Hotel 704.335.2064 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Sullivan’s – $$$ 1928 South Blvd. 704.335.8228 The Corner Pub – $ 335 N. Graham St. 704.376.2720
PIZZA Brixx – $ 225 East 6th St. 704.347.2749 Donato’s Pizza - $ 718-A West Trade St 704.714.4743 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Hawthorne’s NY 1701 E. 7th St. 704.358.9339 Italian Village Pizza 1225 East Blvd 704.332.2880 Latta Pizza – $ 320 S. Tryon St. 704.333.4015 Papa John’s Pizza – $ 1620 E. 4th St. 704.375.7272 Picasso’s – $ 214 N. Church St. 704.331.0133 Pizza Hut – $ 901 S. Kings Dr. 704.377.7006 Rudino’s Pizza & Grinders – $ 2000 South Blvd. - Atherton Mill 704.333.3124 UNO Chicago Grill – $ 704.373.0085 401 S. Tryon St. Villa Francesca 321 Caldwell St. 704.333.7447 Zio Authentic Italian – $ 116 Middleton Dr. 704.344.0100
QUICK BITES Bojangles’ – $ 310 E Trade St. 704.335.1804 Boston Market – $ 829 Providence Rd. 704.344.0016 Burger King – $ 310 E. Trade St. 704.334.3312 Chick-fil-A – $ 101 S. Tryon St. 704.344.0222 Chicks Restaurant – $ 320 S. Tryon St. – Latta Arcade 704.358.8212 Church’s – $ 1735 W. Trade St. 704.332.2438 Dairy Queen – $ 1431 Central Ave. 704.377.4294 Domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847 Fuel Pizza – $ 214 N. Tryon St. 704.350.1680 Fuel Pizza – $ 1501 Central Ave. 704.376.3835 Green’s Lunch – $ 309 W. 4th St. 704.332.1786 Mr. K’s – $ 2107 South Blvd. 704.375.4318 Papa John’s Pizza – $ 1620 E. 4th St 704.375.7272
Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622 Pita Pit – $ 214 N. Tryon St. 704.333.5856 Quiznos Sub – $ 127 N. Tryon St. 704.374.9921 Quizno’s – $ 320 S. Tryon St. – Latta Arcade 704.372.8922 Roly Poly Sandwiches – $ 317 S. Church St. 704.332.6375 Sbarro – $ 101 S. Tryon St. 704.332.5005 Simply Subs – $ 212 S. Tryon St. 704.333.0503 Smoothie King – $ Epicentre - 210 Trade St. 704.979.6911 Smoothie King – $ One Wachovia Center 704.374.0200 Spoons – $ 415 Hawthorne Ln. 704.376.0874 Woody’s Chicago Style – $ 320 S. Tryon St. - Latta Arcade 704.334.0010 Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720
S E A F O O D Aquavina – $$$ 435 S. Tryon St. 704.377.9911 Cabo Fish Taco – $ 3201 N. Davidson St. 704.332.8868 Capital Grille – $$$ 201 N. Tryon St. 704.348.1400 Fig Tree –$$$ 1601 E. Seventh St. 704.332.3322 GW Fins – $$ 525 N. Tryon S 704.716.3467 LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 McCormick & Schmick’s – $$$ 200 South Tryon St. 704.377.0201 McIntosh’s – $$$ 1812 South Blvd. 704.342.1088 Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602
SOUTHERN & SOUL Lupie’s Cafe – $ 2718 Monroe Rd. 704.374.1232 Mert’s Heart and Soul – $ 214 N. College St 704.342.4222 Price’s Chicken Coop – $ 1614 Camden Rd. 704.333.9866 Savannah Red – $$ 100 W. Trade St. 704.333.9000 Marriott City Center
S P A N I S H Arpa Tapas – $$$ 121 W. Trade St. 704.372.7792 Sole Spanish Grille – $$$ 1608 East blvd.. 704.343.9890
S T E A K H O U S E Beef & Bottle – $$$ 4538 South Blvd. Capital Grille – $$$ 201 N. Tryon St.
12/22/2008 5:14:32 PM
Dining and Nightlife Guide LaVecchia’s – $$$ 225 E. 6th St. 704.370.6776 Longhorn Steakhouse – $$ 700 E. Morehead St. 704.332.2300 McIntosh’s – $$$ 1812 South Blvd. 704.342.1088 Morton’s – $$$ 227 W.Trade St.- Carillon bldg. 704.333.2602 Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602 Ruth’s Chris – $$$ 222 S. Tryon St. 704.338.9444 Sullivan’s – $$$ 1928 South Blvd. 704.335.8228
S U S H I Cosmos Cafe – $$ 300 N. College St. Fujo Uptown Bistro – $$ 301 S. College St KO Sushi – $$ 230 S. Tryon St. Nikko – $$ 1300-F South Blvd. Restaurant i – $$ 1524 East Blvd. Ru-San’s Sushi – $$ 2440 Park Rd.
704.372.3553 704.954.0087 704.372.7757 704.370.0100 704.333.8118 704.374.0008
T A P A S Arpa Tapas – $$$ 121 W. Trade St. Cosmos Cafe – $$ 300 N. College St. Town Restaurant – $$ 710 W Trade St.
704.372.7792 704.372.3553 704.379.7555
V E G E T A R I A N Dish – $ 704.344.0343 1220 Thomas Ave. Something Classic Café – $ 715 Providence Rd. 704.347.3666
V I E T N A M E S E Pho An Hoa – $ 4832 Central Ave.
B A R S Big Ben’s Pub – $$ 801 Providence Rd. Alley Cat – $ 300 N. College St. Amos SouthEnd – $ 1423 S. Tryon St. BAR Charlotte – $ 300 N. College St. Brick & Barrel – $ 200 N. Tryon St. Buckhead Saloon – $ 201 E. 5th St. Cans Bar – $ 500 W. 5th St. Cedar Street Tavern – $ 120 N. Cedar St. Connolly’s on 5th – $ 115 E. 5th St. Cosmos – $$ 300 N. College St. Coyote Ugly – $ 521 N. College St. Crush – $ 300 E. Stonewall St. Dilworth Bar & Grille 911 E. Morehead St.
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704.334.6338 704.375.8765 704.377.6874 704.342.2557 704.370.2808 704.370.0687 704.940.0200 704.333.3448 704.358.9070 704.375.8765 704.347.6869 704.377.1010 704.377.3808
Dilworth Billiards 300 E. Tremont Ave. 704.333.3021 Dixie’s Tavern 301 E. 7th St. 704.374.1700 DoubleDoor Inn 218 E. Independence Blvd. 704.376.1446 Ed’s Tavern 2200 Park Rd. 704.335.0033 Evening Muse 3227 N. Davidson St. 704.376.3737 Fox and Hound – $ 330 N. Tryon St. 704.333.4113 The Graduate – $ 1308 E. The Plaza 704.332.8566 Grand Central Deli – $ 101 N. Tryon St. 704.348.7032 Hartigans Pub – $ 601 S. Ceder St. 704.347.1841 Hawthorne’s NY Pizza – $ 1701 E. 7th St. 704.358.9339 Howl at the Moon – $ 210 E. Trade St. 704.936.4695 Jillian’s SouthEnd – $ 300 E. Bland Street 704.376.4386 Loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898 Madison’s – $$ 115 Fifth St. 704.299.0580 Morehead Tavern – $ 300 East Morehead St. 704.334.2655 Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035 Picasso’s – $ 214 N. Church St. 704.331.0133 Pravda – $$ 300 N. College St. 704.375.8765 Presto Bar and Grill – $ 445 W. Trade St. 704.334.7088 Ri-Ra Irish Pub – $ 208 N. Tryon St 704.333.5554 Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443 Southend Brewery – $$ 2100 South Blvd. 704.358.4677 Stool Pigeons – $ 214 N. Church St. 704.358.3788 Suite – $ 210 E. Trade St. 704.999.7934 The Attic – $ 200 N. Tryon St. 704.358.4244 The Corner Pub – $ 335 N. Graham St. 704.376.2720 The Forum – $$ 300 N. College St. 704.375.8765 The Gin Mill – $ 1411 S. Tryon St. 704.373.0782 The Graduate – $ 123 W. Trade St. 704.358.3024 The Penguin – $ 1921 Commonwealth Ave. 704.375.6959 The Pub – $ 710 West Trade St. 704.333.9818 Thomas Street Tavern – $ 1218 Thomas St. 704.376.1622 Tilt – $$ 127 W. Trade St. 704.347.4870 Tremont Music Hall – $ 400 W Tremont Ave. 704.343.9494 Tutto Mondo – $ 1820 South Blvd. 704.332.8149 Tyber Creek Pub – $ 1933 South Blvd. 704.343.2727 Vinnie’s Sardine – $ 1714 South Blvd. 704.332.0006 Visulite Theater – $ 1615 Elizabeth Ave. 704.358.9250 Whiskey River – $ 210 E. Trade St. 704.749.1097 www.uptownclt.com
12/22/2008 5:14:33 PM
high end fourth ward property just sold in december
s d o o ic e W
n a N
SELLING CENTER CITY SINCE 2000
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Visit me at 218 North College Street allentate.com/nancie.woods 704.608.0964 12/23/2008 9:20:11 AM
More cute than a toad More loyal than a boyfriend What's not to love?
South End Veterinary Clinic A dogs walk from Dilworth, South End, Uptown and Myers Park
2135 Southend Dr. Suite 106 704.632.8012 You may also find us at: Ballantyne Veterinary Hospital - 704.926.7000 Stonecrest Veterinary Clinic - 704.752.9787 www.uptownclt.com
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12/22/2008 5:14:39 PM
January 09.indd 68
12/22/2008 5:14:39 PM