New eateries, fall menus and oyster roast top the list in Charlotte
Friday, Oct. 18, 2013

New eateries, fall menus and oyster roast top the list in Charlotte

    Jennifer Davick - P.F. CHANG’S
    Citrus Mustard Prawns and Harvest Vegetable Quinoa Fried Rice are new at SouthPark's P.F. Chang's.
    Mahi Mahi is on the menu at Ballantyne's new spot Stone Mountain Grill.
    Jennifer Davick - P.F. CHANG’S
    Citrus Mustard Prawns and Harvest Vegetable Quinoa Fried Rice are new at SouthPark's P.F. Chang's.
    Jerk Chicken Tacos is on the menu at Ballantyne's new spot Stone Mountain Grill.

Stone Mountain Grill

New in Ballantyne, Tom Lewison’s Stone Mountain Grill serves lunch and dinner in a mountain lodge setting. Located across Johnston Road from The Ballantyne Hotel, the spot offers wings, flat bread pizzas, wraps, salads, specialty tacos including firecracker shrimp, jerk chicken tacos and more. Burger choices include a pimento cheese burger, a sunrise burger with a sunny-side-up egg and a chipotle jack option. A look at entrees finds mahi mahi with mango salsa, smothered chicken, panko Parmesan crusted trout, BBQ ribs and steaks. A full bar and an outdoor patio complete with a fireplace and widescreen TVs.

•  Stone Mountain Grill

15719 John J. Delaney Blvd.

980-207-2326 .

HWY 55

Formerly Andy’s, HWY 55 Burgers, Shakes & Fries serves up drive-in favorites including burgers, shrimp plates, grilled pimento cheese and more. Chicken wings and tenders, cheesesteaks and shrimp po’boys are all here as is a kids’ menu with chicken tenders, burgers, hot dogs and grilled cheese. Kids’ items are served in a classic car and include a drink and fries. Menu items can be made into a meal deal with a drink and a side; choices include chili or gravy fries, a side salad and onion rings. Specialty drinks include Orangeade, their award winning sweet tea and a variety of shakes. HWY 55 is located in Weddington at Weddington Corners.

•  HWY 55 Burgers, Shakes & Fries

13645 Providence Road, Weddington

704-845-1617 .

Chef Alyssa’s Kitchen

South End’s newest cooking school, Chef Alyssa’s Kitchen, has recently added two holiday-themed cooking classes to their lineup. Thanksgiving sides will be taught on Nov. 14; participants will learn to make chai spiced carrots, Southern cornbread stuffing, green beans with wild mushrooms and more. Class is from 6:30 to 9 p.m.; cost is $60 per person. Holiday Treats and Desserts will be the focus on Dec. 11 with participants learning to make sweet potato gingerbread, a pear crisp with caramel sauce, candied pecans and chocolate-peppermint bark. Holiday Treats and Desserts is $55 per person and runs from 6:30 to 9 p.m. Register for classes at If you are looking for a team building exercise for work or a holiday gathering spot with a culinary twist call 704-817-7568 for details on how Chef Alyssa’s team can help out.

•  Chef Alyssa’s Kitchen

Atherton Market

2104 South Blvd.

704-817-7568 .

P.F. Chang’s

A fall menu has arrived at this SouthPark spot in Phillips Place. New are a Shanghai Waldorf salad, crispy Korean chicken wings, miso chicken and harvest vegetable quinoa fried rice topped with a sunny side egg. Citrus mustard prawns and Vietnamese noodles with steak and shrimp are also new. Two fall desserts have been added: pumpkin wontons filled with pumpkin and cream cheese then topped with vanilla and pumpkin sauce and caramel apple wontons filled with warm apples, cream cheese topped with cinnamon and caramel sauce. Fall drinks include an apple cinnamon martini and a ginger jalapeno mule.

•  P.F. Chang’s

6809-F Phillips Place Court

704-552-6644 .


Chipotle’s annual Halloween Boorito fundraising promotion is planned for Oct. 31. Costume wearing customers who visit Chipotle on Halloween from 4 p.m. to closing will pay only $3 for a burrito, bowl, salad or order of tacos. Proceeds from the event will benefit Chipotle’s Cultivate Foundation, which supports family farmers and their communities plus programs that educate children and farmers about sustainability. Check their website for locations.

•  Chipotle Mexican Grill

SouthPark: 4400 Sharon Road


Pineville: 7724 Pineville Matthews Road

980-225-5531 .


Godiva Chocolatier at SouthPark Mall is serving up fall treats. Pumpkin-pie shakes feature pumpkin flavor, white chocolate and cinnamon oat sprinkles. Other offerings include pumpkin spice truffles, marshmallow mousse ghosts, mandarin cherry hazelnut mooncakes and milk chocolate caramel shakes.

•  Godiva Chocolatier

4400 Sharon Road

704-366-1335 .

Georges Brasserie

SouthPark’s Georges Brasserie hosts Shucks, the annual oyster feast on 6 to 9 p.m. Oct. 23. Enjoy all-you-can-eat oysters from the West and East coast, casino, fried and Rockefeller oysters, hush puppies and crab cakes for $95 per person. Also included in the price are all you can drink Sancerre Rouge, Muscadet and white burgundy wines. An all-you-can-eat option (no drinks) is available for $65 per guest. Call to reserve your spot: 980-219-7409; payment is taken upon reservation. Tax and gratuity are not included.

•  Georges Brasserie

4620 Piedmont Row Drive

980-219-7409 .


On Oct. 23m Uptown’s Blue hosts a Cakebread Cellars Wine Dinner beginning with a reception at 6:30 p.m. A look at the menu finds wild striped bass with chanterelles, flat-iron steak and oxtail ragu over butternut squash and Swiss chard gratin and a selection of desserts from their pastry chef Francisco. Food and wine pairing is $95 per guest; reservations are required at 704-927-2583.

•  Blue Restaurant and Wine Bar

206 N. College St., 704-927-2583 .

Jenny Brantley is a freelance writer. Have restaurant news or a story idea for Jenny? Email her at

The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

Have a news tip? You can send it to a local news editor; email to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.

  Read more