South Charlotte

News from area restaurants

Blake Hartwick of Bonterra Dining
Blake Hartwick of Bonterra Dining BONTERRA

The Southern Gourmet

Crystal and Randy Provance, owners of The Southern Gourmet, recently unveiled Southern Garden Events, their newest venture.

The original business, Southern Gourmet, has been a busy café since 2006. To accommodate their growing catering business, the Provances recently opened a 2,500-square-foot event space, complete with an aviary and a fresh greenery named The Garden. The new venue is set up for celebrations of all sizes including weddings, showers and anniversary parties, accommodating 125 for sit-down service or 145 for cocktail service.

The varied catering menu includes pulled pork, pecan chicken, pastas, salads, homemade turkey meatloaf, sweet potato soufflé, baked macaroni and cheese, succotash and box lunches. Desserts are made daily in-house and include lemon crunch cake, Hershey’s chocolate cake and cupcakes.

The Southern Gourmet café serves lunch Tuesday through Friday beginning 11:30 a.m., featuring homemade hearty dishes including crab-cake burgers and Cuban sandwiches, paninis, salads and hamburgers. Desserts like banana pudding and Nutella pie are homemade and worth a look.

▪ The Southern Gourmet

Greylyn Business Park

9101 Monroe Road


Matthews Food Truck Friday

Matthews has announced that Food Truck Fridays will be held Friday nights in Stumptown Park.

The event will run 5-9 p.m. and feature a variety of food and dessert trucks, including burgers, Tex-Mex and cupcakes. Guests are encouraged to bring chairs and blankets to take advantage of live music throughout the evening. Food Truck Fridays will run through Oct. 30 unless other functions at the park already are planned. Visit for the complete event schedule.

Free parking is available throughout downtown during the event. Details: Carolina Commercial Kitchen,


The former Dilworth Billiards at 300 E. Tremont Ave. soon will be home to Cured, a specialty wine and cheese spot.

Owners Lexee Zutz and Meredith Mullins envision Cured as a neighborhood hangout where folks can stop in for a bite to eat and a glass of wine or a beer. Roughly 200 types of cheese will be on the menu, as well as charcuterie, when the spot opens late this summer.

▪ Cured

300 E. Tremont Ave.

The Flipside Café

Chef Jon and Amy Fortes’ second Flipside Café has opened in Rock Hill’s Old Town.

Known for the best brunch in town, the cafe also serves breakfast, lunch and dinner, all with a “Southern eclectic” feel: local ingredients, big servings and fair prices.

The brunch menu includes steak and eggs, cinnamon-crunch waffles, grits with pimento cheese and eggs Benedict. Lunch and dinner options are plentiful and include soups, salads, pasta Alfredo with roasted chicken, meatloaf sandwiches and sheperd’s pie.

The Flipside also offers craft beers and full-service catering. Check the website for daily specials and upcoming events.

▪ The Flipside Café

129 Caldwell St.

Rock Hill


3150 U.S. 21 North

Fort Mill


Piedmont Culinary Guild Back Porch Brunch

Piedmont Culinary Guild will host a Back Porch Brunch on May 3 in South End, at 2151 Hawkins St.

Join local chefs Zack Renner of Roosters, Miles Payne of Little Spoon, Blake Hartwick of Bonterra and others as they prepare foods utilizing local farmers and purveyors.

Bosky Acres Goat Cheese, Garnet Gals jellies and jams and Lucky Leaf Gardens are just a few of the participating vendors. Bob Peters of The Punch Room at The Ritz-Carlton will also be on hand to create cocktails featuring organic spirits. The event will run from noon-2:30 p.m.

Too Wet to Plow, an American folk group, will provide live music throughout the brunch. Tickets are $35 per person and can be purchased online at

The Asbury

The Asbury, in The Dunhill Hotel in uptown Charlotte, will host a Cava tasting April 26 with Vallformosa winemaker Oriol Domenech.

Cava, a Spanish sparkling wine will be paired with small bites by chef Chris Coleman. The event runs 5:30-6:30 p.m.; cost is $10 per person. Call for reservations.

On May 6, The Asbury will host a Feeding Hope Dinner to raise money for a greenhouse and community garden in a low-income area uptown through the New Leaf Foundation.

Paul Verica of Heritage in Waxhaw and Shane Ingram of FourSquare in Durham will join The Asbury’s Chris Coleman for the evening. Five courses, cash bar, a raffle and live music are included in the price of $110. Wine pairings can be added for $25. Make reservations at

New to The Asbury is Coleman’s five-course tasting menu. Offered at dinner nightly, the menu will rotate every few weeks, incorporating local produce and vendors and seasonal fare. Cost is $65 per person.

▪ The Asbury

235 N. Tryon


The Palm

The Palm in SouthPark’s Phillip’s Place has unveiled new spring features, available through May 31.

Included are a 22-ounce T-Bone steak for $57, a bone-in 20-ounce N.Y. strip for $54 and Alaskan king crab legs served with melted butter and lemon for $59. Also new are two seasonal cocktails: Goose at the Tee, made with Grey Goose, Domaine de Canton, simple syrup, lemon juice and basil, served on the rocks with a splash of club soda; and a Parisian Holiday with Cointreau, lime juice, blackberries, raspberries, mint leaves and club soda.

On May 8, The Palm will host a Stags’ Leap Wine Dinner beginning 6:30 p.m.

Enjoy a reception and four-course menu paired with Napa Valley’s Stags’ Leap wines for $175 per person, or $150 per person for 837 Club members. On the menu is a pan-seared lobster corncake served with crispy sweet potatoes and seven-vegetable slaw, a 14-ounce porcini charred N.Y. strip steak served with grilled asparagus, and Nova Scotia lobster butter and almond-crusted wild Alaskan halibut, served with cauliflower couscous.

Salad, shareable sides and an artisan cheese plate are included in the price per person. Price does not include tax or service charge.

Call or email Leigh Whicker for reservations:

▪ The Palm

6705-B Phillip’s Place Court


Ballantyne Village

Blackfinn Ameripub plans to open its second Charlotte-area location in Ballantyne Village early next year.

The restaurant will take the place of Villa Antonio, which is expected to operate a different concept, Gusto Pasta Bar, in a smaller space in the same development.

Expect the same menu as Blackfinn’s uptown outpost: American dishes including steaks, ribs, pastas, flatbreads, burgers, salads and more. Local craft beers and cocktails are also on the menu. Details:

An 11,000-square-foot Village Market plans to open at Ballantyne Village, offering a variety of retailers selling specialty foods. Plans are in the works for a chocolate shop, craft beer shop, Rush Espresso (relocating from its current location), fresh seafood and more to be open possibly in late fall.

Terrace Café is expanding its Ballantyne location, with plans to add 1,000 square feet and a banquet area.

▪ Ballantyne Village

14825 Ballantyne Village Way


Jenny Brantley is a freelance writer. Have a story idea for Jenny? Email her at jennifer