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Restaurant news: Plenty of new menus on local foodscape

P.F. Chang's China Bistro

A new happy hour menu is offered daily from 3-6 p.m. at P.F. Chang's. There are six new dim sum choices including edamame, pork and leek and lemongrass chicken. Kogi Asian tacos in four varieties also have been added: traditional beef, spicy shrimp, red cooked pork and mahi mahi. Thirsty? Try the new Mandarin champagne cocktail.

P.F. Chang's

6809 Philips Place Court

704-552-6644

www.pfchangs.com

Riccio's

Check out this Italian restaurant's website for deals now through March 28. You can view and print coupons like buy one pasta specialty get one free, and buy one entrée get another half-off. Like pizza? Print the coupon for two New York-style pizzas (two toppings each) for $19.99 - take-out or delivery only.

Riccio's Pizza Villa

9213 Baybrook Lane

704-542-5111

www.ricciospizzavilla.com

Gallery

The new winter menu has arrived at Gallery and includes starters like parsnip soup, small plates such as seared sea scallops and entrees like salmon with sweet potato fingerlings in a honey pecan glaze and lemon sole Nantucket Bay scallops. A new dessert is also on the menu: white chocolate banana s'mores.

A couples cooking class will be offered 10:30 a.m.-2:30 p.m. Feb. 5. Participants will learn to fine tune their culinary skills and prepare a four-course dinner for two. Chef J. Kelly Morrow and Executive Sous Chef David Moore will be teaching the course. All epicurean levels are invited; cost is $75 per couple. Reservations are required: call 704-248-4100.

The Wine Society of Ballantyne will meet at the Ballantyne Hotel and Lodge from 6-8 p.m. on Feb. 5. Enjoy sparkling wines for $25 per person. Space is limited and reservations are recommended: 704-248-4100.

Gallery Restaurant and Bar

10000 Ballantyne Commons Parkway

704-248-4100

www.gallery-restaurant.com

The Palm

Four courses for $49.95 are on tap at The Palm through March 31. The menu includes a starter selection, an entrée, family style sides and dessert. Choose from lobster bisque, assorted salads, a 4-ounce filet, a 12-ounce prime top sirloin or jumbo lump crab cakes and The Palm's signature vegetable and potato sides. For dessert, choose from New York cheesecake or crème brulee.

The Palm

6705-B Philips Place Court

704-552-7256

www.thepalm.com

Waldhorn

Schnitzel Fest has arrived. Thursday through Sunday dinner at Waldhorn offers a wide variety of schnitzel dishes for reasonable prices. There is traditional Weinerschnitzel: breaded veal cutlets served with french fries and vegetables for $16.95; Sahneschnitzel: sautéed pork cutlets with creamy ham and four-cheese gratinee and spaetzle for $15.95; and Curryschnitzel: almond-crusted pork cutlets with yellow curry cream sauce, rice and vegetables for $14.95. Waldhorn is now accepting reservations for Valentine's Day.

Waldhorn

12101 Lancaster Highway

704-540-7047

www.waldhorn.us

Creole's Louisiana Kitchen

Creole's has added 10 menu items to its list for the winter season. Items include: jalapeno sausage cheese bread, pecan-crusted catfish and alligator seafood chili. Every time you eat at Creole's, make sure to enter its contest for a trip for two to the New Orleans Jazz Fest 2011. The winner will be announced at the Mardi Gras party March 5.

Creole's Louisiana Kitchen

15015 John J Delaney Drive

704-544-5213

www.creoleskitchen.com

Encore Bistro

Encore will host a wine tasting at 7 p.m. Feb. 1. Wines from Crios Winery of Mendoza, Argentina, will be featured, including Crios Torrontes, Crios Chardonnay, Crios Malbec and Crios Syrah and Bonarda Blend. The tasting is $20 per person and includes menu selections such as steak tar-tar with each wine. Reservations are required: 704-341-3651.

From Feb. 1-March 1, Encore is hosting an e-mail photo contest. Patrons can take photos of themselves and their friends while dining and drinking at Encore and e-mail the images to Encore at encore@encorebistro.com. The restaurant will post the photos on Facebook for "like" votes. The top three prizes for the contest are: first place, happy-hour party for up to six guests; second place, lunch for a month; and third place, Encore Bar Bucks.

Encore Bistro and Bar

9824 Rea Road

704-341-3651

www.encorebistro.com

Paco's Tacos and Tequila

Robb Walsh, Tex-Mex connoisseur and cookbook author, will be at Paco's on Feb. 9 for a promotional dinner. Walsh, a James Beard award winner, consulted for the restaurant and traveled with owner Frank Scibelli through Texas prior to the eatery's opening. Cost of the local-ingredient dinner is $40, with proceeds going to the FS Food Group Scholarship at Johnson & Wales University.

Paco's Tacos and Tequila

6401 Morrison Boulevard

704-716-8226

www.pacostacosandtequila.com

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