Fig Tree Restaurant

It doesn’t get much better than an excellent meal served in a meticulously restored and converted craftsman style home. The only way to top this is to enjoy all of this in the company of a beautiful woman.

The occasion was a celebration of Mrs. G’s birthday. She requested Fig Tree as she remembered the warmth and attention to detail that is reflected in the embracing atmosphere of this magnificently restored 1913 historic home called Lucas House.

After being ushered to a cozy corner table we were served a most memorable meal that exceeded our expectations.

Mrs. G. began with an appetizer of seared sea scallop with blood orange and wilted arugula. The scallops were perfectly seared and the freshness resulted in a lovely sweetness. I opted for the special stuffed tart of the evening. The flawless crust stuffed with a rich duck confit, Brie and caramelized sherried onion. What a luxurious way to begin a fine meal. The house includes a complementary choice of soup this evening it was vegan mushroom and barley or salad. Mrs. G had the house salad served with a delightful herb dressing while I went for the Caesar Salad both quite nice.

Entrees followed, Mrs. G. selected a special of the evening. Sautéed Halibut topped with lobster and rich lobster sauce and asparagus. All to often a dish described as topped with lobster means that the kitchen waved a lobster near the plate and a miniscule bit of lobster at best appears on the plate. Pleasantly this was not the case here. The expertly prepared portion of halibut was topped with an entire poached lobster claw. Well seasoned, well balanced, a delightful dish. I selected the grilled Filet Mignon topped with Stilton cheese and mushroom duxelles with fingerling potato’s a veal demi -glace and asparagus. Melted Stilton merging with demi glace created the ultimate steak dipping sauce for my duxelle and Stilton topped filet. This dish can best be described in a word. Decadent.

To cap off the meal Mrs. G. and I shared two deserts. Smores Bread Pudding served with vanilla bean ice cream was very tasty and the Cinnamon Sugar Beignets served with coffee ice cream were nothing short of magnificent.

The entire evening, ambiance, impeccable service and an exquisite meal will linger in both of our memories and we both look forward to returning soon.

You can’t say No to Nonna’s

Life in Charlotte is grand. That being said, hey sometimes it has its moments when we have to settle for a bit less than what we fondly remember. Case in point, ordering a salad or a sub at a “deli” and watching in sad disbelief as some kid weighs and portion controls a hint of tasteless cheese passing for provolone or adds cold cuts that just had to have been produced by chef-boy-ardee.

Well its time to put a hit out on that old place, the real deal is here in the queens city. I speak of
Nonna’s Kitchen located at 828 E. Morehead Street, Charlotte. NC.

The place is too small because when word of mouth gets around they will be slammed. A long assembly line like counter greets you staffed by a large staff that creates what you order as you order it, nothing pre made and sitting around.

Watching my figure as I am, I opted for the Soprano Salad. This is a tomato-based salad with Chicken, Cappacola, Proscuitto, Provolone and roasted red peppers. Yeah, that’s right I deluded myself that this was a low call lunch. Basically it was the sandwich I really wanted without the bread. At least I cut out some carbs.

It was not just good. It was outstanding. First the base of the salad, the tomato’s are a very risky way to go in mid winter. Somehow they managed to get tomato’s that actually have taste now. This doesn’t happen unless three things are present. They know, they care and they execute. They do, they do and they did. The provolone had a hit of sharpness and that made it a delight. All of the meats were first rate and it was not just a tiny bite here and there. The cold cuts and the provolone were layered atop of the tomato’s making for both a very satisfying and delicious salad that was a fantastic lunch.

I look forward to returning soon and often. The menu offers more tasty sounding salads, hot sandwiches including Mary’s Meatball, Hoagies with options like Provolone, Mortadella, Sopressata, Capocolla and condiments like Pesto Mayo, Hot Pepper rings, and roasted red peppers.

The owner is from Philly; the cashier is from Long Island. These folks “get it”. Take it from the GodfatherOfLunch this is the Real Deal Italian Style.

Chowdown at Lulu Restaurant, Charlotte – A Blast

Saturday November1st was the first Charlotte Chowdown. We met at Lulu Restaurant on Central Avenue and it was a blast. We were an intimate group of eight, most of us Chowhounds some friends and S/O’s. We shared restaurant tips, best food memories, and food stories and just basically broke bread together.

The lunch began with a few treats compliments of the Chef Marc Jacksina. We toasted each other with a festive peach Bellini and then got to sample an item that will be on the new fall menu, A pizza with duck confit, caramelized onion, barbecue sauce and cheese. It was fantastic. Some folks dined on quiche, others eggs Benedict I stayed with the duck theme and opted for the duck confit hash. I loved the crispness of the duck and the egg poached on top made for a lovely rich yolk sauce.

I believe a good time was had by all and all agreed we should have another Chowdown. We discussed Dim Sum restaurant as a possible next venue, but hey nothing is written in stone. Would you like to be part of the next Charlotte Chowdown? Where do you think it should be held? The event did prove one thing food lovers are a fun bunch of folk to hang out with.

Nolia for Brunch- Reaching Potential

I heard that Nolia is now serving brunch on both Saturday and Sunday. I just had to give it a whirl. This place is coming alive and had a pretty good crowd. The bleak white surroundings have been replaced with lots of fantastic art hanging all over this very beautifully restored old home. Mrs G. had a very nice Mushroom and spinach quiche. The Godfather could not resist the Damn Yankee omelet as he is one. That's yankee not an omelet, just to be clear. This omelet is filled with swiss cheese and some damn good real NY Pastrami. Served with excellent home fries, it did not disappoint. You can just feel the growth that has occurred. The atmosphere is inviting, the menu has evolved. The brunch offers several Benedict's that sound very tempting. The dinner and lunch menu's both sound outstanding as well. I will be checking out these meals soon. I sensed the potential the first time I was here and now they are becoming that something special that I knew they could.

Pie Town - what a pity

I have been looking forward to trying the pizza at Pietown. I tried going the first night they opened and the long line and the two-hour wait kept me away. I could not wait anymore and picked up four pies for Mrs. G. a couple of friends and me. The four pies cost over $67. I can deal with that for great pizza but Godfather is very sad it feels like a close friend has been whacked. I wanted to love this place. I expected so much and I got gotz, nada zero, zilch. The crust that had been billed as world class has no class. No crunch, no crispness, no flavor. Tasted a bit like the inside of a chimney. The list of toppings is impressive but the amounts used are not generous. I literally could not taste the cheese. It's a sad day in Charlotte for GFL and all of the Queen City pizza lovers. Where can you get better you ask? GFL recommends Louisa's Brick Oven Pizza, Cafe Intermezzo and Luigi's

Nolia Revisited

Last night I attended a Grand Opening party at Nolia. When I last dined at Nolia I enjoyed the food but found the walls stark and rather boring. I am pleased to report that the atmosphere has been transformed by the addition of artwork displayed through the restaurant. All from local Charlotte artists. It definitely adds a unique personality to the restaurant, which is housed in a beautifully restored craftsman style home. I snacked on some excellent house smoked salmon a delicious fried green tomato canapé, some top notch Hummus and Tabouli. I believe this marriage of pleasing decor and excellent cuisine takes Nolia to the next level. I look forward to returning soon for dinner, lunch or the tempting sounding weekend brunch.

Breakfast to brag about in Charlotte

Mrs. G. and I went to Big Daddy's Burger Bar on East Blvd. this AM for breakfast that's right BREAKFAST.
I am fussy about my eggs being done right. Hard to believe huh? That’s the classic way to interview a cook is to have him or her prepare an egg.
Well, I found out the chef had a brief stint cooking at the White House for 'W" and he was asked by the chef to prepare an omelet, scrambled eggs and poach an egg. Very Cool.

My wife's omelet with Brie and tomato was fantastic and my soft scrambled eggs were absolute perfection. Up until now no one could make scrambled eggs for me better than me, well these were the best scrambled eggs I have ever eaten. Mrs. G. had hers with fresh fruit and I had the sausage and potatoes. That’s why she is the cute one.

Breakfast is a new weekend thing at Big Daddy's Burger Bar - Saturday and Sunday AM only. It was strange to see the place less than packed but word of breakfast is just sneaking out. The lines they have at lunch will be forming for breakfast soon. Sadly Charlotte does not have many quality breakfast options. When word starts to spread about breakfast this good you better be their at 8AM when they open to get a good table.