South Charlotte

Ballantyne lodge hires new executive pastry chef

Executive Pastry Chef Benjamin Kallenbach at The Ballantyne.
Executive Pastry Chef Benjamin Kallenbach at The Ballantyne. BISSELL CO.

The Ballantyne Hotel and Lodge

The Ballantyne has appointed Benjamin Kallenbach executive pastry chef.

Prior to joining the hotel’s culinary team chef Kallenbach worked for The Ritz-Carlton, most recently at The Ritz-Carlton Grand Cayman. As executive pastry chef, Kallenbach will oversee the pastry team at the hotel as well as the desserts and artisan breads at Gallery Restaurant.

Peter Grills, general manager at The Ballantyne says, “Ben’s international background offers the ideal foundation for us to strengthen our pastry offerings, both in terms of preparation and presentation. We are excited for guests to experience what we have in store on the dessert front.”

▪ Easter Tea will be served at The Ballantyne April 1-4, 1-5 p.m. Harney & Sons Teas, savories and confections are included in the cost of $36 for adults and $18 for children. Guests can choose to add a Yellow Bubbles Champagne Cocktail for $8 or a Lemon Chiffon Cocktail for $10. Reserve at 704-248-4100.

The Ballantyne will host their annual Easter brunch on April 5, 11 a.m.-3 p.m. Fresh salads, carving stations, entrees and breakfast items along with desserts will be served.

Cost is $75 per person, $35 for children ages 5-12 and free for kids 4 and under; tax and service charge are not included. Bring your camera as the Easter Bunny will be making an appearance. Reservations are required at 704-248-4100.

▪ The Ballantyne Hotel and Lodge

10000 Ballantyne Commons Way, 704-248-4000

BLT Steak

Uptown’s BLT Steak, in The Ritz-Carlton, has launched a new craft dinner series.

Chef Ben Miles will host the series featuring a four course prix-fixe menu paired with local craft beers the last Friday of every other month. Local expert beverage craftsmen will also be on hand to answer questions.

March 27, the event will partner with Triple C Brewing Company. On the menu are a hop- basted NY Strip paired with Triple C Baby Maker IPA and a Caramel Pot de Crème and a chocolate dipped pretzel paired with Triple C’s Chocolate Covered Pretzel Stout. Cost for the evening is $75 per person. Future craft dinner partners are as follows: May 29, Mother Earth Brewing; July 31, The Unknown Brewing Co.; and Sept. 25, The Olde Mecklenburg Brewery. Reserve at 704-972-4380.

BLT Steak will be open Easter Sunday for breakfast, 7-11 a.m. and for brunch, 11a.m.-2 p.m. On the a la carte menu are Eggs Benedict, buttermilk pancakes, omelets, sandwiches, steak and frites, salads and more. Call to reserve your spot.

▪ BLT Steak

110 N. College St., 704-972-4380


Morton’s Uptown will feature a special dinner menu featuring steak and lobster for $55 for Easter. Dinner hours are 3-9 p.m. Easter Sunday. Call for reservations at 704-333-2602.

▪ Morton’s

227 W. Trade St., 704-333-2602

The Capital Grille

The Capital Grille Uptown will serve a prix fixe brunch on Easter, 11 a.m.-3 p.m. Brunch classics and specials such as lobster frittata will be available. Call to reserve at 704-348-1400.

▪ The Capital Grille

201 N. Tryon St., 704-348-1400

The Ember Grille

The Ember Grille, in The Westin Hotel Uptown, will host annual Easter brunch buffet April 5.

On the menu: omelets, fresh seafood, a carving table with prime rib and leg of lamb, a deviled egg bar, artisanal cheeses, flat breads and children’s buffet. Cost is $54 for adults and $24 for kids ages 6-12. Children 5 and younger are free. Call to reserve your spot.

▪ The Ember Grille

601 S. College St., 704-375-2600

Georges Brasserie

Saturday brunch is new at Georges Brasserie at Piedmont Town Center, served 11:30 a.m.- 2:30 p.m.

The menu features bottomless mimosas, shrimp and grits, beignets and more. Sundays stop in for their brunch buffet 10:30 a.m.-2:30 p.m. Adults are $25 and children under 12 are $12. Kids under 3 eat free.

Easter Sunday Georges will serve a brunch buffet 10 a.m.-6 p.m. On the buffet: breakfast meats, custom omelets, fresh seafood, carving stations, salads, pastries. Georges will also offer small plates on Easter such as beignets and Benedicts; the Easter Bunny will also be on hand for photos. Drink specials will be offered throughout the day such as bottomless mimosas for $12. Price is $39 for adults, $12 for kids and complimentary for children under 6. Call for reservations.

▪ Georges Brasserie

4620 Piedmont Row Drive, 980-219-7409

Del Frisco’s

Del Frisco’s of Piedmont Town Center in SouthPark will celebrate Easter Sunday all day April 5.

The steakhouse will be open 11 a.m.-9 p.m. and feature their full dinner menu. A highlight is their “Prime Pair” menu: an 8 oz. filet paired with a choice of crab cakes, scallops or shrimp plus a salad and a side for $55. A children’s menu will also be available for $15. For reservations call 704-552-5502.

▪ Del Frisco’s

4725 Piedmont Row Drive, 704-552-5502


SouthPark’s Maggiano’s will serve Easter Sunday Brunch 10:30 a.m.-2:30 p.m.

On the menu are a variety of brunch items including scrambled eggs and French toast, assorted pastries and breads, fresh fruit, an omelet station and entrees like baked ziti with sausage and chicken parmesan. A carving station will feature Sicilian glazed ham and char-crusted roasted turkey breast. Assorted desserts are also included in the price of $45 for adults and $20 for kids ages 5-11. Children 4 and under eat free. Reservations are required at 704-916-2300.

▪ Maggiano’s

4400 Sharon Road, 704-916-2300

Block & Grinder

Block & Grinder will be serving their full Sunday brunch menu for Easter on April 5, 10 a.m.-3 p.m. Highlights include an omelet feature, Challah French Toast, Duck Hash, B & G Benedict and scratch-made in house, freshly baked cinnamon rolls. Call for reservations at 704-364-2100.

▪ Block & Grinder

2935 Providence Road, 704-364-2100

Leroy Fox

Cotswold’s Leroy Fox will be open and serving brunch on Easter Sunday. Omelets, chicken and waffles, Foxing fried chicken, salads and sandwiches are all on the menu. Take advantage of their patio with $3 mimosas and $4 bloody Marys.

▪ Leroy Fox

705 Sharon Amity Road, 704-366-3232

Red Rocks

Red Rocks Café at Strawberry Hill will serve their annual Easter brunch buffet from 10 a.m.-4 p.m.

On the menu: prime rib, ham, fried chicken, eggs, salads, deviled eggs, fresh fruit and desserts. Cost is $29 for adults and $12 for kids. Please note buffet items are subject to change. Reservations are required at 704-892-9999. Last seating will be at 3pm with full menu available for dinner following the buffet.

▪ Red Rocks

4223-B Providence Road, 704-364-0402


Blakeney’s Bravo Cucina Italiana will serve an Easter brunch buffet 9-11 a.m on March 28.

Cost of $11.95 for adults and $5.95 for kids includes buffet with eggs, breakfast meats, French toast and more plus a visit from the Easter Bunny. Bravo’s regular brunch menu will be available after 11am. Call for reservations.

▪ Bravo

9824 Rea Road, 704-543-6902


Easter brunch will be served at Pineville’s Trio from 10 a.m.-2:30 p.m. On the a la carte menu: Cajun shrimp and grits, buttermilk fried chicken, lobster ravioli, sandwiches, quiche, salads and more. A children’s menu will offer pancakes, pasta, grilled cheese, chicken fingers and pizza.

▪ Trio

10709 McMullen Creek Parkway, 704-541-8000

The Waldhorn

The Waldhorn, Pineville’s German restaurant will serve an Easter brunch and dinner. Brunch runs 11 a.m.-2:30 p.m. and is an all you can eat buffet, dinner from 4-8 p.m. and is a la carte. Brunch buffet is $18.95 for adults and $8.95 for kids ages 5-12. Call to reserve.

▪ The Waldhorn

12101 Lancaster Highway, Pineville 704-540-7047

Villa Antonio

Ballantyne’s Villa Antonio will serve Easter brunch 10 a.m.-3 p.m. Omelet, carving and pasta stations, traditional brunch favorites and Italian dishes are all on the menu.

Cost for the brunch is $25.95 for adults and $12.95 for kids 10 and younger.

▪ Villa Antonio

14825 Ballantyne Village Way, 704-369-5060

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