Reid’s Fine Foods has opened a second location, in Fort Mill, S.C., with the original at 2823 Selwyn Ave.
The gourmet shop is an expansion of its sister store, Young Plantations, at the intersection of U.S. 521 and S.C. 160.
The full-service market includes a butcher shop, a chef’s case offering prepared foods made fresh daily by Reid’s culinary team, a deli case, a wine department and the full line of Young Plantations items, including praline pecans.
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“We have a passion for great food and a tremendous desire to continue to invest in the community we call home” Reid’s owner Tom Coker said. “My hope is that this new store will help our customers have an amazing culinary experience without having to leave their neighborhood.”
•Reid’s Fine Foods
9762 Charlotte Highway
A new fall menu has arrived at 131 Main.
The highlights include glazed chicken slow-roasted over hickory with a choice of barbecue glaze or apricot horseradish and served with hand-cut fries, and a Sterling prime-rib sandwich slow roasted in-house and served with hot au jus, mayonnaise and hand-cut fries.
The restaurant’s fall favorite, classic peanut butter pie, also is back on the menu. New wines are on the reserve and the by-the-glass menu, as well.
1315 East Blvd.
9886 Rea Road
Harper’s Restaurant Group
Harper’s Restaurant Group has announced staff additions and promotions.
• Scott Wallen has been named executive chef at SouthPark’s Upstream and corporate chef for the group.
A graduate of the Culinary Institute of America, Wallen worked with the restaurant group for eight years at Upstream, leaving to work for the past three years at Wolfgang Puck’s Pizza Bar in Phillips Place, opening the store and traveling with the company to both California and Japan to open other concepts for them.
“Scott is a talented visionary and we are thrilled to have him back at the helm of the company, not only bringing his popular Asian Pacific style of cuisine to Upstream but overseeing and sharing his wealth of knowledge with the rest of the team at Mimosa Grill and Harper’s,” said Tom Sasser, president of Harper’s Restaurant Group.
• Thomas Marlow has replaced Jon Fortes at Mimosa Grill as executive chef. Marlow has been with the company since 2009, moving up the ladder from line cook to sous chef to chef de cuisine.
Marlow studied at Johnson & Wales University and has worked under chef Chris Hastings at Alabama’s Hot and Hot Fish Club and under master charcuterie Francois Vecchio in Palmer, Alaska, where he learned the art of salami making.
Marlow is now the head of Mimosa’s charcuterie program.
• Sarah Wrenn has joined Harper’s Restaurant Group as director of sales for the company’s One Catering division. Wrenn comes to the company from Reid’s Fine Foods, having previously worked for Fine Dining Group in Jackson Hole, Wy., and Brinkley Restaurants and Olivia Brinkley Events in London.
6902 Phillips Place
327 S. Tryon St.
The Secret Chocolatier
The Secret Chocolatier of Ballantyne will host An Evening of Chocolate: Autumn Comforts, beginning 8 p.m. Nov. 8.
Pastry chef Bill Dietz will prepare and plate three dessert courses using fresh seasonal ingredients.
“We look forward to kicking off autumn with a new dessert menu and treating our attendees to more wonderful creations,” said co-owner Robin Ciordia.
Cost is $50 for a table of two; reservations are required.
•The Secret Chocolatier
11318 N. Community House Road
The Melting Pot
The Melting Pot on Kings Drive in Charlotte is participating in the annual St. Jude Thanks and Giving campaign, a fundraiser for St. Jude Children’s Research Hospital.
Through Dec. 14, the restaurant will provide every guest who donates $10 to St. Jude with a Donate and Dine card worth $20 toward a future purchase of $50 or more. All donations during the promotion will be given to St. Jude.
The Melting Pot has partnered with St. Jude since 2003, raising more than $8 million for the hospital.
•The Melting Pot
901 S. Kings Drive
Miro Spanish Grille
Miro is open in Ballantyne’s Toringdon Market in the former Brigs location, next to Earth Fare.
The popular restaurant operated for 15 years at StoneCrest before making the move to Ballantyne.
Miro offers modern Spanish cuisine and a full tapas bar. The restaurant has been named Charlotte’s Best Spanish Restaurant by Charlotte Magazine for many years.
•Miro Spanish Grille
12239 N. Community House Road
The Ballantyne Hotel & Lodge
The Marie Antoinette Tea will be Nov. 5-8.
Teas inspired by Marie Antoinette will be served with mini tea sandwiches and sweets. Cost for each tea is $32 for adults and $16 for children age 5-12, plus tax and gratuity. Call for reservations.
The hotel’s Gallery Restaurant will host a Sbragia Family Vineyards Dinner at 7 p.m. Nov. 14. Four courses are paired with Sbragia wines for $85 per person. Call for reservations.
•The Ballantyne Hotel & Lodge
10000 Ballantyne Commons Parkway
Uptown’s Chima is honoring local servicemen on Veterans Day.
Veterans with military IDs can receive a complimentary rodizio with the purchase of another, Nov. 10-11.
Call or visit the website for reservations.
•Chima Brazilian Steakhouse
139 S. Tryon St.
On the Border
On the Border in south Charlotte offers all veterans and active-duty military a “Create Your Own Combo” meal free for Veteran’s Day on Nov. 11.
The meal includes a choice of options including enchiladas, tacos and tamales, all served with beans and Mexican rice, chips and salsa.
•On the Border
10710 Providence Road