New fish market opens in Ballantyne
Friday, Nov. 29, 2013

New fish market opens in Ballantyne

Newly revamped Jason’s Deli in Pineville offers a Muffaletta sandwich and a Nutty Mixed Up Salad.

Jason’s Deli

The interior of Jason’s Deli in Pineville has undergone a refresh to better serve their guests. The new look includes LED lighting, updated bathrooms, new guest seating arrangements and furniture, VOC (volatile organic compounds) free paint, local photographs on the walls and a mural depicting Jason’s early history.

Jason’s Deli has formed a new partnership with MD Anderson Cancer Center to raise money for cancer research. From now until October, 10 cents of every bottle of water sold at area Jason’s Delis will go to help the center’s research. Bandanas of different colors representing various cancers will be sold with $2 from each going to cancer research efforts. Available bandana colors are pink for breast cancer, orange for leukemia, blue for prostate, black for melanoma and white for lung cancer.

Two fall additions to Jason’s menu are the turkey cranwich: smoked turkey with cranberry relish, red onions and field greens on nine grain bread; and pumpkin coffee cake. Visit the website for a listing of Charlotte area locations.

•  Jason’s Deli

10610 Centrum Parkway

Pineville, 704-541-1228 .

Carolina Fish Market

Now open in Ballantyne, Carolina Fish Market sells wild caught, local seafood in the Cedar Walk area off of Marvin Road and Ardrey Kell. Fish and seafood caught off the Carolina coast and nearby states are featured, as well as other coastal areas. Fish mongers will be bringing fresh, organic grouper, red snapper, Mahi Mahi, oysters of all kinds and more to the shop daily. A look at current catch offerings finds cobia, wahoo fish from Florida, trigger fish, well fleet oysters from Cape Cod and swordfish from Charleston. Check the website for “current catch” offerings as they change almost daily. Look for recipes on the website and in the store to go along with your seafood purchase.

•  Carolina Fish Market

11034 Cedar Walk Lane

704-458-1011 .

The Duke Mansion

The Duke Mansion hosts High Tea and Holiday Shopping beginning at 2 p.m. on Dec. 8. Participants can shop beginning at 2 p.m. for holiday gifts from select Charlotte stores including Charlotte Local Honey, Jeffre Scott Apothecary, Stella and Dot, The Buttercup and more. Tea will be served at 3 p.m. and will include canapés, tea sandwiches, sweets and teas. Reservations are due by Dec. 3 to or 704-714-4445. Cost for the event: $35 for adults and $15 for children ages 5-12.

•  The Duke Mansion

400 Hermitage Road

704-714-4445 .

On the Border

On the Border at Providence Road and I-485 is serving brunch on Saturdays and Sundays from 10 a.m. - 2 p.m. Border Brunch features breakfast burritos, huevos rancheros, mimosas and more.

•  On the Border

10710 Providence Road

704-246-5989 .


Cotswold will soon have a Smashburger on Randolph Road. Stay tuned.


Cru Wine Shop of Ballantyne hosts an Animal First Rescue event from 4 to 6 p.m. Dec. 7. Dogs, puppies, cats and kittens will be available for adoption. Dec. 9 will feature a Christmas Wine class featuring sparkling and red wines. Class begins at 6:30 p.m., cost is $20 per person. Check the website for upcoming wine tastings and live music schedule.

•  Cru Wine Shop

12206 Copper Way

704-541-9463 .


A New Orleans tradition, Reveillon, will be celebrated at uptown’s e2 the month of December. Reveillon, based on the French word reveil (meaning waking), was originally a feast or long meal following midnight mass on Christmas Eve. The tradition is becoming more common in restaurants in New Orleans due to their French heritage. e2 is offering its take on it with a prix-fixe, three-course Reveillon dinner menu for $38. A look at the menu finds rabbit gumbo, oxtail country pate, paneed pork tenderloin, redfish court-bouillon, truffle-studded roasted chicken and warm brioche bread pudding.

•  E2 Emeril’s Eatery

135 Levine Avenue of the Arts

704-414-4787 .

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

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