South Charlotte

Vivace executive chef brings new menu

Vivace

Mike Suppa has joined midtown’s Vivace as its new executive chef.

Suppa previously served as executive sous chef at chef Todd English’s Olives, as well as executive chef at English’s Food Hall at The Plaza in New York City.

Suppa has revamped the Vivace menu for fall, adding a new primi/pasta lineup, salads and two new pizzas: the carne with meatballs and fennel sausage, and a veggie pizza with ricotta and artichokes.

Suppa kept a handful of customer favorites on the menu, including the caprese salad with oven-roasted tomatoes, four-cheese ravioli, pappardelle Bolgnese and the traditional dinner of three courses for $35.

Executive Pastry Chef Stephanie Nikolic has created a fall dessert menu. On the menu are pumpkin tiramisu, mascarpone cheesecake topped with charred pineapple, pink peppercorn caramel and mint and The Zeppoli, a custard like-dessert made with chocolate and apple butter.

Call or visit the website for reservations.

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Vivace

1100 Metropolitan Ave.

704-370-7755

www.vivacecharlotte.com

Passion 8

Beginning Dec. 1, Passion 8 in the Elizabeth neighborhood will serve Sunday brunch 11:30-2:30 p.m., complete with a build-your-own bloody Mary bar.

Beginning Dec. 2, Passion 8 will serve lunch 11 a.m.- 2 p.m. Monday-Friday.

On Dec. 10, the bistro will host Bubbles and Bites at 6 p.m., an evening of bubbles paired with chef’s menu selections.

Cost for the event is $18 per person; call for reservations..

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Passion 8

1523 Elizabeth Ave.

704-910-3161

www.thepassion8.com

Bistro Le Bon

Plaza Midwood’s Bistro Le Bon is now serving brunch 10 a.m.-2:30 p.m. Saturdays.

On the menu: Steak and eggs, shrimp and grits, omelets, French toast and more.

On Sundays, the bistro offers a brunch smorgasbord with a variety of dishes. Brioche French toast, Sunday roasts, freshly baked pastries and salads are examples from the buffet.

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Bistro Le Bon

1322 Central Ave.

704-333-4646

www.bistrolebon.com

Beef ‘N Bottle and Capital Grille

South End’s Beef ‘N Bottle and uptown’s Capital Grille have been named two of the country’s top 100 steakhouses by OpenTable diners.

According to OpenTable, the award “highlights restaurants that deliver a high-end dining experience that is singular and soothing all at once.”

Beef ‘N Bottle, on South Boulevard, has been serving steaks since 1958. New for the holiday season this year are gift cards, available for purchase on their website.

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Capital Grille

201 N. Tryon St.

704-348-1400

www.capitalgrille.com

• Beef ‘N Bottle

4538 South Blvd.

704-523-9977

www.beefandbottle.net

Tiki Hideaway and Grill

Tiki Hideaway and Grill plans to open in late November in ParkTowne Village at Park and Woodlawn roads.

The Polynesian restaurant is in the former Hef’s Bar & Grill location. Expect an island experience: screens showing scenes from the South Pacific, Polynesian artifacts, Tiki gods and an overall atmosphere of tropical surroundings.

Executive Chef Allen Evans, formerly of Global Restaurant in Ballantyne, is developing the menu, incorporating island fare, small plates and more.

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Tiki Hideaway and Grill

1600 E. Woodlawn

www.thetikihideaway.com

Dogwood Southern Table and Bar

Jon and Kim Dressler’s Dogwood Southern Table and Bar is open in SouthPark.

Expect Southern fare, with a very evident commitment to local and sustainable sourcing.

The farmers and regional purveyors that Executive Chef Scott Hollingsworth works with are highlighted on the menus.

The lunch menu features a Brasstown Farms cheeseburger, a brick-oven vegetable tart made with local produce and a blackened-catfish sandwich.

The dinner menu is varied, offering an assortment of oysters, snacks including bacon jam served with country bread and house potato chips and entrees such as gulf grouper and Heritage Farms pork loin.

In addition to lunch and dinner during the week, brunch is served 11:30 a.m. Sundays.

Bar Manager Brian Lorusso has assembled an amazing cocktail menu at Dogwood. The classics are made with regional ingredients such as the Negroni with Cardinal gin from the foothills of the Blue Ridge Mountains.

Bourbons and whiskeys are plentiful; make sure to check out the House Hootch selections, including the Blackberry Collins featuring Hendricks gin infused with blackberries.

The beer list is lengthy and showcases craft beer selections from both North and South Carolina, all of which can be enjoyed on the patio.

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Dogwood Southern Table and Bar

4905 Ashley Park Lane

704-910-4919

www.dogwoodsoutherntable.com

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