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Restaurant news: There are plenty of specials to go around

Villa Antonio

Jose Trevino has been named executive chef at Villa Antonio. Trevino has worked under Seth Kingsbury at Pazzo's in Chapel Hill and many other prestigious, James Beard award-winning chefs, including Wolfgang Puck.

Prior to being promoted at Villa Antonio, Trevino was their sous chef, working alongside former executive chef Steve Roth. Both chefs share a passion for Italian cuisine as well as French, Pan-Asian and American contemporary cuisines.

Villa Antonio has three private party rooms, each seating up to 35 guests. The largest room holds up to 70 guests; call or e-mail Erica Berryhill, event coordinator, 704-369-5060 or erica@villaantonio.com.

Villa Antonio

14825 Ballantyne Village Way; 704-369-5060

www.villaantonio.com

Nolen Kitchen

It's happy hour all day on Mondays at Nolen. Every Monday at the bar, you can enjoy a variety of dips served with pita, half orders of Nolen buffalo wings, three-cheese grilled cheese, Kobe beef sliders and risotto fritters all for $3. Monday nights all domestic beers are $1.50.

Nolen Kitchen

2839 Selwyn Ave.; 704-372-1424

www.nolenkitchen.com

Encore Bistro and Bar

Encore's menu has been updated with new appetizers, entrees, pizzas and brunch items. Pacific Rim pizza and roasted chicken Marsala are just a few of your choices. Brunch at Encore is on Sundays from 11a.m. to 2 p.m.; diners can order from both the brunch and lunch menus. Encore also offers many gluten-free options. ONEHOPE Wines are featured this holiday season. The winery donates 50 percent of its profits to partner charities supporting autism and breast cancer awareness. Encore is now accepting reservations for the holiday season. Its private party room can hold up to 36 guests.

Encore Bistro and Bar

9824 Rea Road; 704-341-3651

www.encorebistro.com

Bonefish Grill

While supplies last, Maker's 46 is available at Bonefish Grill in limited quantities. The bourbon is handcrafted from natural grains and wood and has a creamy, seared-oak flavor. Bonefish is offering a number of entrée specials through Jan. 17. Wagyu beef and ginger dumplings, Norwegian salmon and lobster thermidor dorado are among the highlighted items.

Bonefish Grill

7520 Pineville Matthews Road; 704-541-6659

www.bonefishgrill.com

131 Main

The 131 Main Event is happening right now. For $59 per couple, you get an appetizer, salad, choice of entrée, dessert and a bottle of wine. Reservations can be made on the restaurant's website or by calling.

131 Main

9886 Rea Road; 704-544-0131

www.131-main.com

Taco Mac

Taco Mac together with Charlotte Magazine is hosting a Beer Tasting tonight. The event runs from 6-7:30 p.m. and includes samples of holiday/winter beers and light appetizers. Cost of the event is $30 per person. Attendees will also receive a one-year subscription to Charlotte Magazine.

Taco Mac

4625 Piedmont Row Drive; 704-972-0503

www.tacomac.com

Gallery Restaurant

No Place Like Home for the Hollandaise is this month's cooking school class at Gallery. Learn how to prepare hearty sauces and a three-course meal. Cost is $65 per person and includes a continental breakfast, fresh squeezed juices, mimosas and Bloody Marys. Reservations are required, 704-248-4100. Santa Claus is coming to brunch at the Ballantyne Resort on Dec. 12. The event runs from 10 a.m. to 2 p.m. and includes breakfast items, a carving station and desserts. Make sure to bring your camera for photos with Santa. The cost is $39.95 for adults and $19.95 for children. Reservations are required, 704-248-4100.

Gallery Restaurant

10000 Ballantyne Commons Parkway; 704-248-4100

www.gallery-restaurant.com

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