South Charlotte

Restaurant news: Specials and drinks top local menus

Friday Nights at The Duke Mansion

Stop in at the Duke Mansion, the historic bed and breakfast in Myers Park, for drinks and tastes from Executive Chef Harrison Booth on Aug. 5 and Sept. 16. Meet in the gardens or inside the mansion if the weather doesn't cooperate, from 5:30-7 p.m. Reservations required: 704-714-4448.

The Duke Mansion

400 Hermitage Road

Greco Fresh Grill

Newly opened in the Blakeney Shopping Center between Five Guys and Brixx, Greco serves Greek food. You will find hummus, tzatziki, pitas and gyros here. Gyro meat is prepared onsite; salads are prepared to order.

Greco Fresh Grill

9820 Rea Road


Cosmos Café

A summer steak special is worth a look at both locations of Cosmos Café. For $12, enjoy a 10-ounce rib-eye with two sides. There also are two-for-one tapas at both restaurants from 5-7 p.m. every day, including crostini and crab con queso.

Cosmos Café

300 N. College St.


8420 Rea Road


Johnny's Red Bowl

Johnny's Red Bowl is offering lunch deals: $5 Chinese lunch includes a choice of entrée, egg or spring roll, a side of rice and tea. Entrée choices include chicken and broccoli, Asian beef, sesame chicken and more. Sushi is also a special for lunch; $6 for a choice of two rolls from a list of 10, soup or salad and tea. Sushi roll choices include eel, vegetable, California roll and crunchy. Lunch is served from 11a.m.-3 p.m. Monday through Sunday.

Johnny's Red Bowl

10822 Providence Road


Encore Bistro

Encore is offering $5 deals for August. For kids, there is a $5 menu: entrée, side, drink and a sundae included, and a new grilled chicken entrée has been added. The bistro also is offering $5 appetizers in August: Encore spring rolls, wings and sesame tuna tapas.

Encore Bistro

9824 Rea Road


The Ballantyne Hotel and Lodge

The Wine Society of Ballantyne will be meeting at The Ballantyne Hotel and Lodge on Aug. 13 from 6-8 p.m. Australian wines will be served with complementing appetizers. Cost is $25 per person; reservations recommended: 704-248-4100 or

The Scotch Society of Ballantyne will meet at the hotel on Aug. 27 from 6-8 p.m. The meeting will celebrate the nuances of Laphroaig, Lagavulin and Lismore. Cost is $25 per person; call or email for reservations.

Ballantyne Hotel's cooking school will present Peak Season Local Products on Aug. 20 from 10:30 a.m.-1:30 p.m. Attendees will experience North Carolina's local bounty under the direction of Chef de Cuisine J. Kelly Morrow and Executive Sous Chef David Moore. Cost is $75; reservations required.

The Ballantyne Hotel

10000 Ballantyne Commons Parkway



Portofino's is coming to the Arboretum this fall, taking the space previously occupied by Avanti. The restaurant features original Italian dishes and pizza. Check the website for complete menu.


FS Food Group

Frank Scibelli's FS Food Group has hired Tim Groody as its new corporate executive chef. Groody is a native of Long Island, N.Y., and has had experience at both the Waldorf Astoria and Le Cirque in New York City. An opportunity at the Magnolia Grill in Durham brought Groody to North Carolina. Groody will be overseeing recipes, ingredients and menu development for FS Food Group's restaurants: Big Daddy's Burger Bar, Mama Ricotta's, Paco's Tacos and Tequila and Cantina 1511.