Bonterra executive chef Blake Hartwick is focusing on incorporating local, seasonal ingredients procured from local farmers into his fall menu items. Hartwick is excited to showcase New Southern Cuisine with his fall menus. New starters include a fried green tomato BLT and crispy pork belly. Entrees on the fall menu: North Carolina monkfish osso bucco, shrimp and Byrd Mill grits, JD’s fried lobster tail and quick sear ahi tuna with foie gras.
•Bonterra Dining and Wine Room
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1829 Cleveland Ave., 704-333-9463
Block & Grinder
Join chef Ben Miles and Birdsong Brewery at Cotswold’s Block & Grinder for a Birdsong Brewery beer dinner at 7 p.m. Oct. 28. The menu has pumpkin gnocchi with sage brown butter served with St. Tuber Abbey, as well as pork roulade with bacon jam and caramelized onion paired with Lazy Bird Brown. Miles and a member of the Birdsong team will be on hand to discuss the food and brew selections. Cost for the dinner is $55 per person; call for reservations.
Local turkeys from Joyce Farms are available for Thanksgiving preorders at Block & Grinder. Two weight ranges are available for $5 per pound: 16-20lbs or 20-24lbs. Call or stop in to order.
•Block & Grinder
2935 Providence Road, 704-364-2100
Brio Italian at Piedmont Town Center is celebrating National Pasta Month with a new pasta promotion.
Through Oct. 31 get any pasta dish for half price with the purchase of any entrée of equal or greater value. Brio’s pasta offerings include fennel sausage and roasted tomato trecce pasta, pasta Brio with rigatoni and grilled chicken, pasta alla vodka, chicken pomodoro classico and more.
4720 Piedmont Row Drive, 704-571-4214
Maggiano’s of SouthPark hosts A Night of Murder and Mystery at 7 p.m. Oct. 24.
Follow the clues and try to figure out who the suspect is while enjoying a three-course family style Italian meal of baked ziti and sausage, four cheese ravioli and other dishes with a glass of wine or a beer. Cost is $65 per person; call for reservations.
4400 Sharon Road, 704-916-2300
Beth and Harry Donovan have opened Jayla’s Gluten Free Café in the Park Seneca Building.
The kitchen is certified by The National Foundation for Celiac Awareness and serves breakfast and lunch 7 a.m.-3 p.m., Monday through Friday. On the menu are wraps, paninis, pizza, salads and other gluten-free options. Best sellers include their breakfast savory muffin and a pesto panini for lunch. Jayla’s stocks gluten-free products for purchase such as bread, pizzas and spices, all from a North Carolina vendor.
•Jayla’s Gluten Free Café
1515 Mockingbird Lane, 980-219-7797
Uptown’s e2 Emeril’s Eatery is serving up new seasonal dishes. New lunch items include crawfish bread baguettes, brown sugar ham and egg, mac and cheese, spinach salad and fall vegetable pasta. Fall dinner entrees include Creole mustard-glazed short rib, wood oven-roasted grouper and Springer Mountain fried chicken breast.
135 Levine Avenue of the Arts, 704-414-4787
The Ballantyne Hotel and Lodge
Woodford Reserve’s master distiller Chris Morris has partnered with The Ballantyne Hotel and Lodge to create The Ballantyne Bourbon.
The hotel’s management team traveled to Kentucky to work with Woodford on the bourbon, which will be featured at a special release party and dinner at 6:30 p.m. Oct. 24. Rare selections from Woodford Reserve, specialty cocktails and The Ballantyne Bourbon will be on the pairing menu for $150 per guest. Woodford Reserve brand ambassador Kyle Morgan will be on hand for the evening. Reservations are required at 704-248-4100 or firstname.lastname@example.org.
•The Ballantyne Hotel and Lodge
10000 Ballantyne Commons Parkway, 704-248-4100
Late night happy hour is new at Uptown’s Fleming’s. Eight different menu items and drinks are featured every day until 10 p.m. for $9. Among the offerings: savory ahi tuna tacos, short rib empanadas and lobster lettuce wraps. Specialty cocktails priced at $9 each include a spiced mango smash with spiced rum, a bourbon peach martini and a chocolate lava milkshake with Maker’s Mark bourbon.
The late night menu will be offered in addition to Fleming’s regular happy hour menu, 5 items for $6 until 7 p.m.
A deconstructed porterhouse for two is also featured through Nov. 12 at Fleming’s. The 28 oz. porterhouse is paired with roasted cauliflower and crispy potatoes for $99 per couple. The promotion is available by special request.
•Fleming’s Prime Steakhouse & Wine Bar
210 E. Trade St., 704-333-4266
The Duke Mansion
Chef Harrison Booth of The Duke Mansion hosts a “Homeland”-themed Halloween party and fundraiser Oct. 25. Planned for the evening are butler passed hors d’oeuvres and gourmet food stations with soup, salad and sandwiches including coq au vin panini. A silent auction and live music from The Bad Daddies are included for $75 per person. Reservations can be made at 704-714-4445 or email@example.com.
•The Duke Mansion
400 Hermitage Road, 704-414-4400