Restaurant News & Reviews

February 27, 2014

Dining notes

Look for American regional cuisine with Mediterranean and Asian accents, as it’s described. A sampling: sweet potato biscuits with lobster and Neese’s country sausage gravy; coffee and mustard crusted pork; American Kobe beef short ribs with teriyaki lo mein.

Fahrenheit due March 3

 Chef/owner Rocco Whalen plans to open his second Fahrenheit March 3 atop the uptown SKYE Condominiums at 222 S. Caldwell St.

 Whalen’s original Fahrenheit is in Cleveland. Here, the restaurant will offer a glass-walled “sky bar” with views of the city from the 21st floor.

 Look for American regional cuisine with Mediterranean and Asian accents, as it’s described. A sampling: sweet potato biscuits with lobster and Neese’s country sausage gravy; coffee and mustard crusted pork; American Kobe beef short ribs with teriyaki lo mein.

 The chef also plans events, such as Food Network Cookbook Dinners (Whalen is something of a TV star), at which diners get a signed copy of the featured chef’s cookbook, and food truck events, and will be part of the Charlotte Wine & Food Weekend coming up, with a vintner dinner with Bure Family Wines.

Superhot burrito up

 Charlotte-based Salsarita’s now serves what it’s calling the “World’s Hottest Burrito,” employing the Fort Mill, S.C.-based PuckerButt Pepper Company’s Smokin’ Ed’s Carolina Reaper.

 That pepper is the Guinness World Record holder for “Hottest Chile Pepper” – calculated to be about 300 times hotter than a jalapeno.

 The burrito will be available at 11 Charlotte-area locations for a six-week trial period. It’s made with grilled chicken, black beans, rice, corn salsa, tomatoes, cilantro and 1 teaspoon of Smokin’ Ed’s Carolina Reaper pepper mash, and goes for $12.99. Half of each sale will benefit Dove’s Nest, part of Charlotte Rescue Mission, whose goal is to help at-risk women make major life changes.

 Going to try it? Report back!

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