South Charlotte

News from area restaurants

Andrew and Liz Porter with their daughter, Quinn. The couple plan to open Doc Porter’s Distillery, a grain-to-glass distilling operation featuring a grain mill in-house and incorporating local ingredients, in Charlotte’s South End this summer.
Andrew and Liz Porter with their daughter, Quinn. The couple plan to open Doc Porter’s Distillery, a grain-to-glass distilling operation featuring a grain mill in-house and incorporating local ingredients, in Charlotte’s South End this summer. COURTESY OF LIZ PORTER

Doc Porter’s

Andrew and Liz Porter plan to open Doc Porter’s Distillery in Charlotte’s South End this summer.

The venue will be a true grain-to-glass operation, featuring a grain mill in-house and incorporating local ingredients. Doc Porter’s will offer tours of its facilities, allowing patrons to see spirit-making process up close.

As a hobby, Andrew Porter studied the beer-brewing process at Clemson University and originally thought he’d open a brewery.

A process engineer by day, he tried his hand at distilling and the science behind it and was hooked. Liz is the marketing professional, working with her husband and often with their young daughter, Quinn, in tow.

Named after Andrew’s grandfather, radiologist Dr. Richard Porter, Doc Porter’s plans to offer a 100 percent whole-wheat vodka made from North Carolina wheat. According Liz, the wheat gives the vodka a very smooth flavor.

Once the vodka is launched, the Porters will begin distilling a barrel-aged whiskey. Also in the works is an original gin recipe.

Details available at or on Instagram @DocPortersDistillery and Twitter @DocPorters. Check the website to sign up for email updates and view tour information as it becomes available.

▪ Doc Porter’s

232 E. Peterson Drive


Chef Alyssa’s Kitchen

Chef Alyssa Gorelick of Chef Alyssa’s Kitchen in Atherton Market in South End has announced her May schedule of healthy cooking classes.

May 10 will be in honor of mothers everywhere, focusing on Mother’s Day brunch. May 15 features date-night Sicilian cooking; May 20 is Paleo cooking cooking; and May 27 will be a Spring Harvest class.

Visit the website to register and get further details.

▪ Chef Alyssa’s Kitchen

2104 South Blvd.


Renaissance Patisserie

Renaissance Patisserie, a bakery featuring scratch-made French pastries, plans to open in May in South End.

Think traditional French fare, including fruit tarts and chocolate mousse, all made in-house. Plans are for a number of gluten-free options.

The bakery currently can be found at farmers markets in Charlotte, Greensboro and Gastonia.

▪ Renaissance Patisserie

2809 South Blvd.


Coastal Kitchen & Bar

Hilton Center City’s Coastal Kitchen & Bar will host a Kentucky Derby Bourbon Dinner on May 1 featuring Woodford Reserve bourbon.

The uptown Charlotte spot will offer a Kentucky-themed dinner menu, bourbon tasting, hat fittings and games beginning 6:30 p.m., said Clark Wade, the hotel’s Director of Food and Beverage.

“I grew up in Kentucky and looked forward to the Derby every year. This dinner will bring the flavors of Kentucky to Charlotte and combine them with the excitement of the Derby,” Wade said.

The menu is duck prosciutto to start, followed by “Bacon and Eggs” – braised pork belly with scallops and a quail egg served with maple cherry reduction – Kentucky striped bass, and Derby pie served with a bourbon apple stack and a bourbon ball for dessert.

Tickets are $80 per person, age 21 or older; call for reservations.

Check out @hiltonctrcity on Instagram for a chance to win two seats at the bourbon dinner by sharing a photo of yourself in your best Derby hat, tagged #kyderbyinclt.

▪ Coastal Kitchen & Bar at Hilton Center City

222 E. 3rd St.


Leroy Fox

Cotswold’s Leroy Fox in the Providence Village Shopping Center will host the third annual Foxy Derby Fundraiser on May 2, benefiting the Ronald McDonald House of Charlotte.

Diann Gallagher of WCNC will be emcee. The event includes a best-dressed competition for the best Derby outfit, a Kentucky-inspired raffle and live music by Hunter’s Travesty on the patio.

Ronald McDonald House of Charlotte volunteers will be on hand throughout the evening to answer questions about the nonprofit.

Tickets available at the door.

▪ Leroy Fox

705 S. Sharon Amity Road



Bonterra Dining and Wine Room will host a James Beard Celebrity Chef Tour Dinner on May 27, benefitting the James Beard Foundation.

Local chefs Blake Hartwick of Bonterra, Jon Fortes of The Flipside Café, Paul Verica of Heritage Food and Drink, Jay Pierce of Rock Salt, Luca Annunziata of Passion 8 and Bryan Skelding of The Greenbrier will prepare the evening’s seven-course menu, served with wine pairings.

Guests will have a chance to mingle with Charlotte’s top culinary talent while sampling some of the area’s best flavors.

“We are excited to showcase the talent of the chefs in the area,” Hartwick said. “I’m honored to have so much talent cooking in my kitchen and to be able to create an experience to remember.”

For menu details and to make reservations, call or visit

▪ Bonterra

1829 Cleveland Ave.


5 Church

Chef Jamie Lynch of uptown’s 5 Church has unveiled a new spring menu.

Entrees include grilled Maine lobster with fingerling potatoes, pan-roasted N.C. tile fish, N.C. flounder and brined grilled pork tenderloin.

Pastry chef Hannah Niekirk has some new desserts for spring. Check out her lemon brulee tart, seared brown butter pound cake, coconut lime mousse and strawberry poppy seed cake with toasted orange and mascarpone rosewater mousse.

Complete menus can be viewed online. Call or visit the website for reservations.

▪ 5 Church

127 N. Tryon St.


BLT Steak

Uptown’s BLT Steak, in the Ritz-Carlton, is serving brunch Sundays complete with tableside beverage service, live jazz and new menu items.

Chef de Cuisine Ben Miles serves homemade granola with yogurt and local berries, a “fit” burrito made with egg whites, the BLT popover with ham, egg and spinach, and more.

Order a beverage from the bar cart with customizable drinks like mimosas, bellinis and bloody Marys. Make a drink and choose from toppings including celery, olives, limes and house-made pickles. The Rodney Shelton Group will perform jazz Sundays during brunch from 11 a.m.-2 p.m. Call for reservations.

▪ BLT Steak

110 N. College St.



Uptown’s Cowbell Burger and Whiskey Bar is now serving Sunday brunch from 10 a.m.-2:30 p.m. A number of breakfast items are featured on the menu including Eggs and Prime – two eggs any way with prime rib for $14 –breakfast casserole; “Frank’s Benny,” Cowbell’s version of eggs Benedict; and chicken biscuits with pimento cheese.

Burgers, sandwiches and salads also are offered, as are mimosas and bloody Marys. A menu for children offers silver-dollar pancakes, breakfast taco and Fruit Loops as well as other cereals.

▪ Cowbell Burger and Whiskey Bar

201 N. Tryon St.


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