Charlotte · Hickory · Lincolnton · Myrtle Beach · Restaurants

Best of Restaurants: Cocktails

I’m not a big drinker, I’ll normally have one cocktail when I go out with friends for dinner.  So, if I say something’s good, you can take it to the bank.

Bourbon Peach Smash at Crafted Southern Speakeasy in Lincolnton, NC

 

Bloody Beast at Standard Oyster Company in Hickory

L’eveilleur from Aix en Provence in Charlotte

Watermelon Margarita from Margaritaville in Myrtle Beach

Watermelon Margarita

D.S.L. from Aria Tuscan Grill

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Charlotte · Restaurants

Fiamma Restaurant in Charlotte, NC

Restaurant Week Winter 2018!!  I’ve managed to hit 3 (or will) this week.  Chillfire in Denver, The Foundry in Denver and Fiamma in Charlotte.  Oh be still my heart!  Fiamma was so worth the wait.  I’ve had it on my wish list forever!  It is authentically Italian, probably some of the best I’ve had in this area.  Their fish is flown in daily from Europe and they hand make all of their pasta.

Fiamma is also open for lunch Monday through Saturday, so you can try it during the day if you can’t make it for Restaurant week or forget to make reservations at night.  You can easily make reservations online through Open Table, though, so don’t forget.  This place is hopping!

The service here is top-notch.  I found all of the staff to be kind, knowledgeable and prompt.  I felt cared for, but never bothered.  This is a true accomplishment during harried Restaurant week!

Let’s talk about the food.  YUMMM!

When you sit down, they bring out a plate of fresh bread and crunchy bread sticks to dip in this luscious and tangy pesto.  If I had a big bowl of that pesto and a hunk of bread, I think I’d be happy.  It was so good!

St. Germain Coctail: Prosecco, St. Germain liquor, on the rocks with lemon and lime.

Refreshing and crisp, this is my favorite cocktail ever.  Reminds me of a sweeter mojito.

APPETIZERS

Burratta – fresh creamy buffalo cheese served with arugula, roasted red pepper, grilled eggplant, and prosciutto di Parma

Calamari al Salto – sautéed fresh calamari, tomato, avocado in a white wine sauce

This was a perfect hearty warm salad.  The calamari was tender and not rubbery and provided a perfect canvas for the avocado and tomato to give it such flavor.  The girls were mostly impressed with the party hat on the lemon, though.

Delizia Del Contadina – mixed greens tossed with walnuts, pears, and Tuscan Pecorino cheese in a light balsamic dressing.

This was my first course, and it was lovely!  A basic salad, but sometimes that’s just exactly what I want, a simple salad, with fresh ingredients that are all perfect.  This hit all of the marks.

Then came this palate cleanser: orange sherbet.  I was charmed 🙂

MAIN COURSE

Veal Ossobuco (Fiamma’s Specialty) – braised veal shank served with a side of saffron risotto

This was the best dish of the night.  The veal was so tender it fell apart with a touch of the fork.  The sauce it was simmered in was so flavorful and rich, you could tell it had reduced for hours.  The one blight on the meal was the saffron risotto.  It was so salty, it was inedible.  No, we didn’t send it back.  Restaurant week is super busy and we were seriously enjoying everything else so much it became an afterthought.

Branzino – Mediterranean fish stuffed with fresh seafood and served with spinach, potatoes, and asparagus

Tagliolini alla Scoglio – homemade pasta sautéed with fresh seafood in garlic, red pepper flakes, white wine sauce

This was my selection.  It was incredibly hardy.  I couldn’t believe how much seafood it had, especially during restaurant week!  They truly don’t skimp on portions.  The wine sauce was light and really let the homemade pasta and seafood stand out as the stars.  I took most of it home and it was even better the next day.

Fussili Al Toscanaccio – sautéed with chicken, mushrooms, served in a vodka pink sauce with sundried tomatoes

I tasted a tiny bite of this dish, and it was packed with flavor and the chew on the pasta was perfect!  I rank it the second best dish of the night!

DESSERTS

Panna Cotta – cold Italian custard served with mixed berries

Tiramisu – layered coffee-soaked ladyfingers topped off with a mascarpone cream and cocoa

This dessert was creamy and light, not with an overwhelming coffee flavor.  I thought it was perfect, but my dining partner wanted the coffee to be more prevalent.

Cheesecake – ricotta and mascarpone blended cheesecake, served with berry sauce and vanilla ice cream

So light and creamy, and not too sweet.  perfect with the berry drizzle.

Crema Tostada – warm vanilla custard topped with torched sugar, served with fresh berries
 This was my dessert, and despite the name, as you can see it is Creme Brulee.  Not very imaginative of me, but so good 🙂
Anessa’s Cappuccino

Hickory

Fourk in Hickory NC

Fourk was the last stop on our Girl Nosh Tour.  We had a crazy time getting there: a flat tire while traveling at 75 mph down the interstate and an hour late for our reservation.  Poor Kim waited for us at the bar 😦  But we made it and it was well worth the trouble.

Mad props to the staff.  They held our reservation for an hour and were very gracious when we finally arrived, not at all snarky.  I’ve been to other places where they’ll wait 15 minutes and give your reservation away, regardless of the circumstance, so this was a pleasant surprise, and certainly helped in turning the disastrous night around.  We sat down, breathed a sigh of relief and took a moment to look around.  The decor is the industrial/farm chic that is so popular right now.  It is very pleasant and current.  The servers are trained well and are kind, make excellent suggestions and are completely attentive to all needs.  The best service I’ve had in a very long time. But the food…that’s what makes this the perfect dining excursion.

“Daily Serving”

“Pinky Swear”

“Flaming Thai Shrimp”

“Ahi & Avocado”

“Sea ‘Pearl’ Scallop Rockefeller”

“Bruschetta”

“Baked Brie”

“French Onion Soup”

“Lobster Bisque”

“Rosemary and Lemon Chicken”

“Stuffed Chicken”

“Champagne Berry Cheesecake”

“Chocolate Cake”

So let’s talk about the food.  We each try to order different things so we can taste each other’s to form a really broad and enlightened opinion of a place.  Yeah, that’s the ticket.  The appetizers came out quickly and were so good we couldn’t wait for our food.  The scallops were cooked perfectly, but the best thing about that dish was the spinach mix served as a garnish.  So flavorful!  A surprise was the tuna and avocado. I’m not a big fan of raw fish, but this was a nice balance with the spiced crust on the seared tuna, the acidic sauce and the cool, creamy avocado made it a really outstanding dish.  The Thai shrimp were crispy with a spicy sweet sauce. The brie was a different presentation, being breaded and baked.  Buttery brie spread on bread slices, who wouldn’t love that?  Kim had to have her appetizer while she waited on us to fix our flat and get to her, so we didn’t get to sample the bruschetta, but she pronounced it the best she’d ever had, citing the balsamic drizzle as the element that tipped it over the edge.

I’ve heard it said that a simple soup is the true test of a cook’s abilities.  I’ve come to believe that.   The best soup I’ve ever made was simmered all day long, and that’s what these taste like.  Made with love, expertly.  We tried three this night.  The French onion Soup was very deeply flavored with beef stock and simmered onions.  The cheese atop the brioche is just icing on the cake.  It was a really good soup.  We also tried the butternut squash soup, I didn’t take a taste, so can’t personally comment but Megan said it was really good.  The winner of the night was the lobster bisque; it was velvety and packed a punch of flavor.  Also, seasoned perfectly.  I still think about that soup.

The main dishes were all just a fabulous as we’d hoped.  I have to say that I might have enjoyed the garnish more than the protein.  My charred brussels sprouts were a real treat.  Roasting them that way gives them such a depth of flavor.  My chicken was the airline chicken, which is where the breast is boneless but still has the drummette attached.  They then cleaned the bone so it looks fancy.  I appreciate the effort.  It was delicious!

If I had one (tiny) complaint about the experience it is dessert.  I had the small chocolate cake and it was dry and underwhelming.  I was disappointed.  My friends enjoyed the cheesecake and faired a bit better, but we all agreed next time we’d skip.  Upon questioning the waitress we learned that someone else made the desserts for them, so likely that is the problem.

Don’t let that deter you.  Go!  Lunch or dinner, both are great and very comfortable.  I can’t wait to get back.
Fourk Menu, Reviews, Photos, Location and Info - Zomato