South Charlotte

Charlotte’s Reid’s Fine Foods open second location, in Fort Mill

Reid’s

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.

“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.”

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Reid’s Fine Foods

9762 Charlotte Highway

Fort Mill

803-802-5603

www.reids.com

131 Main

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.

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131 Main

Dilworth

1315 East Blvd.

704-343-0131

Blakeney

9886 Rea Road

704-544-0131

www.131-Main.com

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.



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Upstream

6902 Phillips Place

704-556-7730

www.upstreamseafood.com

Mimosa Grill

327 S. Tryon St.

704-343-0700

www.mimosagrill.com

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.

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The Secret Chocolatier

11318 N. Community House Road

704-323-8178

www.thesecretchocolatier.com

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.

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The Melting Pot

901 S. Kings Drive

704-334-4400

www.meltingpot.com

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.

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Miro Spanish Grille

12239 N. Community House Road

704-540-7374

www.mirospanishgrille.com

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.

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The Ballantyne Hotel & Lodge

10000 Ballantyne Commons Parkway

704-248-4000

www.theballantynehotel.com

Chima

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.

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Chima Brazilian Steakhouse

139 S. Tryon St.

704-601-4141

www.chimasteakhouse.com

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.

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On the Border

10710 Providence Road

704-246-5989

www.ontheborder.com

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