Sullivan’sSullivan’s has paired with the National Breast Cancer Foundation to raise funds for breast cancer research. A four-course “pink menu” for $39.95 will be offered throughout October, with $5 from each order going to the NBCF. A sampling from the menu: wild mushroom bisque or choice of salads for starters, filet mignon, roasted chicken, Cajun dusted salmon filet or crab stuffed shrimp as entrée choices and horse radish mashed potatoes, broccoli with garlic and sweet potato casserole and many other side options. Dessert selections include New York style cheesecake, bananas foster bread pudding, warm chocolate brownie cake and key lime pie. Call for reservations; for information about The National Breast Cancer Foundation visit www.nbcf.org.• Sullivan’s 1928 South Blvd. 704-335-8228 www.sullivanssteakhouse.com.ZinkZink is now serving a Sunday brunch buffet 11 a.m.-2 p.m. Pastries, fresh fruit displays and salads are all included, as well as an herb crusted prime rib of beef served with horseradish, cedar plank roasted Scottish salmon, scrambled eggs, breakfast meats, biscuits and gravy, grits and mac and cheese. Small plates are also on the menu: eggs benedict, Zink omelets, a Sunday vegetable frittata, organic pancakes and more. Zink Pastry Chef Jennifer Cubbillios will prepare an assortment of house made desserts every Sunday. Zink will have Charlotte jazz musician Bill Hanna performing at their Sunday brunches. Cost for brunch: $18.95 for adults and $10 for kids 3-10.• Zink. American Kitchen 4310 Sharon Road 704-909-5500 www.zinkamericankitchen.com.Taco MacTaco Mac, known for their Buffalo wings and vast beer selection, has been named one of the top 12 sports bars in America by ESPN. Four groups are competing, with three sports bars in each. The winner of each group moves on to the final four. Stay tuned for details when the winner is announced.• Taco Mac 4625 Piedmont Row Drive 704-972-0503 8700 Sam Furr Road Huntersville 704-897-1315 www.tacomac.com.BrigsBrigs of Ballantyne is serving up seasonal specials and meats from Brookwood Farms in Chatham County throughout October. Brookwood is one of the few farms left in the country that still smokes their meat; no liquid smoke or gas burners are used in the cooking process. For breakfast, Brigs is featuring pumpkin pancakes topped with whipped cream, or a pulled pork benedict with house made blackberry-chipotle sauce. Coming in for lunch? Try their smoked BBQ chicken or pork sandwiches with a side of sweet potato fries. • Brigs 12239 N. Community House Road 704-544-0074 www.brigs.com.GalleryGallery is offering a number of autumn tastings this fall. Tastings in the Gallery bar are $20 per person and begin at 6 p.m. Oktoberfest beers on Oct. 12, Autumn Reds on Oct. 26.Oct. 20 from 6 to 8 p.m. celebrate California’s annual crush with Paso Robles. Learn about and sample Paso Robles wines and small bites for $40 per person. Oct. 27 BBQ cooking school features Baucom’s Farm Beef 10:30-1:30 p.m. Cost is $85 per person plus tax and 20 percent service charge. Reservations, 704-248-4100. • Gallery Restaurant 10000 Ballantyne Commons Way 704-248-4100 www.gallery-restaurant.com.Terrace CaféTerrace has unveiled a new fall menu featuring American Southern Cuisine. Highlights from the menu include fried alligator in a Cajun breading with a spicy Thai chili and Creole tartar sauce, a Georgia Peach Salad with fresh peaches, arugula, toasted almonds and goat cheese, Lobster BLT Rolls and BBQ Calamari.Terrace’s Chef Thomas Kerns will be teaching a culinary class at Uptown’s Flex and Fit health club 6:30 p.m. Oct. 17. Sign up at www.flexandfit.com to learn how to make healthy meals quickly while enjoying wine pairings. • Terrace Café Southpark: 4625 Piedmont Row Drive 704-554-6177 Ballantyne: 14815 Ballantyne Village Way 704-369-5190 www.terracecafecharlotte.com.131 Main131 Main in Dilworth is getting ready to reopen following major renovations. Stay tuned for opening day details.• 131 Main 1315 East Blvd. 704-343-0131 www.131-main.com.
Monday, Oct. 08, 2012
New fall menus include southern cuisine
Are you ready for fried alligator in a Cajun breading?
Jenny Brantley is a freelance writer. Have restaurant news or a story idea for Jenny? Email her at firstname.lastname@example.org.
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