Uptown Magazine June 2010

uptown m a g a z i n e
june.10
THE GREEN ISSUE
June 10.indd 1 5/26/2010 9:10:34 AM

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June 10.indd 3 5/26/2010 9:10:39 AM

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June 10.indd 4 5/26/2010 9:10:42 AM
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we could have called it
uptown downtown
center city noda
plaza midwood
south end dilworth
eastover myers
park southpark
midtown elizabeth MAGAZINE
but you can say uptown in only one breath
covering in-town Charlotte since 2005

704.944.0551
m a g a z i n e
June 10.indd 8 5/26/2010 9:10:48 AM

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June 10.indd 9 5/26/2010 9:10:49 AM

the seen
pictures: catch light studio
george lanis
About 350 well-heeled Charlotteans

came out to celebrate the 10-year
anniversary of the founding of the
McColl Center for Visual Art. The three
founders, Hugh McColl Jr., Ed Shelton
and Stuart Dickson, were presented
with original artworks by local artist
Ashley Lathe. Dancers from the North
Carolina Dance Theatre entertained the
partygoers all within the confines of a
once burned-down church at the end
of North Tryon Street in uptown.
June 10.indd 10 5/26/2010 9:10:53 AM

June 10.indd 11 5/26/2010 9:10:57 AM

the seen
pictures: catch light studio
george lanis
The new NASCAR Hall of Fame is less

than a month old and is already getting
a workout. The most recent fundraiser
was for the Muscular Dystrophy
Association of the Carolinas. A silent
auction was held to raise money for
kids in North and South Carolina.
Good times for a good cause were the
goal of the night and they were easily
achieved.
June 10.indd 12 5/26/2010 9:11:01 AM

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June 10.indd 13 5/26/2010 9:11:02 AM

June 10.indd 14 5/26/2010 9:11:05 AM

June 10.indd 15 5/26/2010 9:11:10 AM

*
uptown
name: Little Shiva Shelly Shepard, Deciding to move Photographer Jim

an editor/writer, to Charlotte a few McGuire has trouble
species: mutant called The Charlotte months ago was defining himself in a
Observer home for an easy decision few words, plus it’s
here for: the smell of over 10 years, writing for Jessica Bitner. really weird to write
ink on paper headlines and copy Tired of the heat stuff about yourself
editing countless and humidity in as if you were another
interests: juxtaposi- front-page stories. Orlando, she has now person.
tion, transformation, Wanderlust has taken settled comfortably Basically Jim likes
mystery, clarity, the Shelly from teaching into the charming what he does and
process of becoming, English in Prague, Plaza Midwood he still gets excited
image and design to living in a hut in area. Working as an about going to work
Thailand. Account Executive everyday. He’s pretty
contributions to If not working, for Uptown Magazine, good about being on
this issue: table of chances are you’ll find Jessica is quickly time and doing what
contents her hiking. learning about all the he says he’s going to
Professionally, Shelly’s unique characteristics do. His wife Laura is
website: at home with a page of the Queen City. his rock.
littleshiva.com of words in front During race season, Jim’s photographs
of her, a mouse in you’ll find her appear in the fashion
hand and a deadline hanging at the local section of this month’s
looming. tracks promoting issue.
her clothing line for jimmcguire.com
female race fans.
June 10.indd 16 5/26/2010 9:11:25 AM

say more
with your smile!
Peter Reinhart is the A man about town

Chef on Assignment with his camera, CHELSEA COOLEY- Miss U.S.A. 2005
at Johnson & Wales George Lanis of
Dentistry by Dr. Shapiro
University, which Catch Light Studio has
means he does been photographing “I cannot tell you how very impressed we are with Dr.
whatever they ask people in his native Shapiro and his entire staff!” - Kate T.
him to do and goes Charlotte for years. “Thank you for all that you do! Your office and staff is
wherever they send From friends’ the best in the Carolina’s - I always look forward to my
him. He’s written weddings to parties to visits and you always make me smile!” - Matt K.
seven books on family photos for the
“I absolutely loved the experience and you made me feel
bread, pizza, food and holidays, his work is
like a family member. I was nervous, but it was over with right
culture. In partnership creative and diverse,
away.” - John B.
with Pierre Bader, he and he’s always
opened Pie Town,
an artisan pizzeria
looking to show you in
the best light. Check
Edward I. Shapiro, DDS
Latta Pavilion, Dilworth
on Trade Street. out catchlightonline.
And AS if he weren’t com for more. now accepting
busy enough, Peter cigna, united healthcare, delta premiere,
is also Uptown’s and met life insurance plans
Contributing Food general practice | sedation dentistry
Editor. cosmetic & restorative dentistry | neuromuscular dentistry
704.632.9922 www.ShapiroSmiles.com
June 10.indd 17 5/26/2010 9:11:26 AM

*
Emily Jones is a Sam Boykin has Bryan Reed is a man Charlotte native
student at Johnson lived in Charlotte of simple interests— Matt Kokenes is
& Wales University since the days among them, words, no stranger to the
majoring in Culinary when mullets and records, movies, and media-sales business
Arts. She enjoys skinny leather ties adjusting to life as a in the Queen City. He
reading, knitting, were in fashion. He grownup (whatever has been selling both
cooking, writing and was a reporter at that means). Since print and television for
jamming to music Creative Loafing graduating from UNC- almost seven years.
in her car. Originally for many years, and Chapel Hill’s School Through perseverance
from Ohio, she feels has written for a of Journalism and and intestinal
most at home when number of local and Mass Communication, fortitude, Matt has
surrounded by nature national publications, Bryan’s been living shown he has the
but has come to love including Men’s the dream, working as toughness to succeed
her new home in Journal, National the assistant editor of in this business.
the city. She hopes Geographic Charlotte-based music
to travel after she Adventure, Maxim, magazine Shuffle, and
graduates and take in Scientific American, freelancing for several
everything the world The Charlotte publications includ-
has to offer. Observer and ing Tiny Mix Tapes
Charlotte Magazine. and several weekly
He’s now happily newspapers across
married and the proud the Carolinas.
new dad of a little girl.
June 10.indd 18 5/26/2010 9:11:39 AM

June 10.indd 19 5/26/2010 9:11:40 AM

Publisher
out what they did wrong, and how they should be Todd Trimakas
punished. While I feel just the opposite should be
happening; that in light of this oil spill we should be Advertising
praising the oil industry for such a long history of Jessica Bitner
amazing efficiency and safety. How can we expect Matt Kokenes
any person or organization to be perfect, and 100 704.944.0551
percent safe? That seems to me to be completely
unrealistic. Executive Editor
I feel like we should instead turn the mirror on Shelly Shepard
ourselves and take responsibility for our complete
and utter dependence on oil. Sure we pump gas into Contributing
our cars and trucks at the average of 20-30 gallons a Editors
week, but we also fertilize our yards, pave our streets, Peter Reinhart (Food)
clothe ourselves, protect our food, carpet our houses,
paint our bedrooms, brush our teeth, shampoo our Contributors
hair, repel bugs, cover our cuts and bruises, color our Sam Boykin
lips, protect our heads and the list could go on and on. George Lanis
We cannot wake up in the morning without touching, Bryan Reed
breathing, drinking and eating oil each and every Little Shiva
Well, I don’t know how to break this to you, and day. If our dependence on oil wasn’t so overwhelming Emily Jones
I’ve started down a couple paths to try to soften the and complete, the BPs of the world would not be in
blow, but it just becomes too convoluted. So in this the Gulf, and we would not be watching with horror
case the direct way is best. as large tar balls wash ashore in the marshes of Photography
We are all responsible for a couple things that Louisiana. Jim McGuire
have been in the news lately. First, the massive oil And then there is coal, which produces 54 Todd Trimakas
spill in the Gulf. Every single one of the 42 gallons in percent of all the electricity in the United States. The George Lanis
each of the roughly 5,000 barrels leaking daily is our 29 miners who died were two miles underground
fault. And if that wasn’t enough, each of the 29 miners not because of a particularly dangerous hobby, or Cover Art
who died in early April in the coal mines of West because of an interest in caving, but because they Todd Trimakas
Virginia should weigh heavily on our shoulders. Both were extracting coal from the earth. They were in
of these incidents are a direct result of our collective pursuit of coal because we demand our Miller light Distribution
decisions. to be chilled to 40 degrees prior to enjoying, and Sean Chesney
Starting with the oil spill, and I looked up the because we want to watch the latest installment
numbers to be sure, as of 2009 there were 1.7 million of “Sex in the City” in high definition realism with Office
barrels of oil pumped from the Gulf every day. And 5.1 Dolby surround sound in a fully air conditioned 1600 Fulton Ave., #140
this oil spill that’s more than likely still going to be theater, and we expect nothing less. Charlotte, NC 28205
growing long after this magazine is delivered is With all this said, I’m not going to be walking Contact us at
only leaking three-tenths of 1 percent of the daily oil home or sweating in my office and this editorial info@uptownclt.com
production in the Gulf. In other words, even under was not produced on an old manual Smith Corona Uptown Magazine
these abominable conditions the oil companies typewriter. I am as much to blame as everyone else; is a trademark of
in the Gulf are still operating at a 99.7% rate of I just think we should be willing to shoulder our Uptown Publishing
effectiveness. Statistically insignificant, in most cases responsibility for these events that are destroying the inc., copyright 2009.
it probably wouldn’t even be worth mentioning. Heck, environment. All rights reserved.
a combination of progesterone and estrogen is only Uptown is printed
99.7% effective in stopping unwanted pregnancies ~Todd Trimakas monthly and
but we still call it birth control. So it is surprising that Publisher / Editor subscriptions are $25
most of the public is focusing on BP and figuring Todd@uptownclt.com annually and can be
purchased online at
uptownclt.com.
June 10.indd 20 5/26/2010 9:11:44 AM

June 10.indd 21 5/26/2010 9:11:45 AM
watercolor of the members of the gayngs
O
ver the past decade, From its origin, bandleader artists float through increasingly
defining the term Ryan Olson and friends from the porous stylistic borders, there’s
“indie rock” has electro-pop outfit Solid Gold set out bound to be cross-pollination. But
become increasingly to capture the soft-rocking R&B of it’s still noteworthy that megastars
troublesome. No 10cc’s 1975 hit “I’m Not In Love.” like Kanye West and Lady Gaga are
longer just the ragged, quirky and Eventually, the project expanded to sharing page space with blog-famous
nervous guitar-rock of yesteryear include members of experimental acts like Animal Collective and The
(though it certainly is still that), indie folk-rockers Megafaun; Ivan Howard, xx. But this is the world we live in.
rock is something of a blanket term front man of indie-rock popsmiths Jay-Z rocks out at Grizzly Bear shows
for anything perceived to be quirky The Rosebuds; soulful, woodsy and his wife’s sister Solange covers
or different. It’s not all rock, as the songwriter Justin Vernon of Bon Iver; the Dirty Projectors.
popularity of M.I.A. can attest, nor is underground rapper P.O.S.; and a On the opposite end, Chaz
it about obscurity, as chart-toppers legion of overqualified sidemen. Bundick, a 20-something from
such as MGMT and the Kings of Leon The album, “Relayted,” is Columbia, S.C., who records as Toro
prove. recorded entirely at a woozily slow Y Moi, outshone a deluge of similar
But whatever it is, and however (and clearly premeditated) 69 beats acts on his full-length debut, “Causers
we define it, indie rock seems to per minute. It sounds nothing like any of This,” simply by turning up his
have maintained one constant: of its contributors’ primary outlets. It mainstream pop influences. Yes, his
It is the opposite of commercial sounds like commercial pop, all the hazy laptop-pop arrangements are
pop. If commercial pop is slick and way down to the Auto-Tune. more insular and confined than any
manufactured, indie is rougher and Of course, if you’ve been Top 40 hit, but Bundick’s attention
more authentic. paying attention, Auto-Tune in indie to the smooth melodies and strong
But for something so defined rock isn’t entirely new. Imogen hooks of mid-’90s pop and R&B
by what it’s not, indie rock of late is Heap used the vocoder tool to cast makes his album a standout.
starting to sound an awful lot like herself in spectral harmony on Ultimately, it’s less a tectonic
commercial pop. It’s defying its own her 2005 single, “Hide And Seek.” shift than an acknowledgement
parameters once again. Bon Iver did likewise on “Woods” of where we are as a society. With
The debut album from from 2009’s “Blood Bank” EP. Also geographic, cultural and societal
Gayngs, a jumbo-sized collaborative in 2009, Discovery, a side project borders eliminated by the ubiquity
gathering of indie-music luminaries, shared between two bona-fide indie- of information at our fingertips, it
is ostensibly an indie rock band. rockers – Vampire Weekend’s Rotsam seems we’re all coming to realize
And at moments it sounds like one Batmanglij and Ra Ra Riot’s Wes that music can’t be antithetical to
–textured and imperfect. But mostly, Miles – released an album’s worth of itself, so the wall between indie and
it’s slick and schmaltzy. The singers synthesizer-driven, R&B-inspired and mainstream crumbles. All it takes is a
croon against backdrops of reverbed heavily Auto-Tuned pop songs. band like Gayngs to show us that it’s
harmonies and dense production. Of course, in a world where all “relayted,” after all.
gayngs leader ryan olson
words & pictures:

bryan reed
June 10.indd 22 5/26/2010 9:12:06 AM

1
The Sadies – “Darker Circles” (Yep Roc)
Studio album No. 8 finds the Canadian twang-rock veterans
crafting some of their most assured cuts to date. A careful
collision of country shuffle and hazy psychedelic rock lends
“Darker Circles” a vintage feel that recalls the chiming pop of The
Byrds and the harmonic mirages of The Mamas and The Papas
2
Harvey Milk – “A Small Turn Of Human Kindness”
(Hydra Head)
Harvey Milk has always made challenging music. The band’s
lethargic metal moves its mass in surprising directions and
swallows classic rock phrases like a tar pit. But this might
be Harvey Milk’s most challenging LP yet. Over 37 minutes,
1 2 3 4 Athens, Ga.’s, heaviest band lurches through dense, dark sludge.
Melodies trapped in suspended animation break free only
sporadically, into grand ’70s rock guitar heroics.
3
The National – “High Violet” (4AD)
On this, its fifth album, The National hasn’t taken any drastic
diversions. Its cinematic indie rock rides ringing chords and
agile rhythms to support vocalist Matt Berninger, whose morose
baritone is as bleary-eyed as Morrissey’s and dramatic as
Bono’s. And, like The Smiths and U2, The National seems less
concerned with writing songs than anthems.
>MUSIC
YahZarah – “The Ballad of Purple St. James”
(Nicolay Music)
A stark counterpoint to R&B chart-toppers, YahZarah favors
Intimate Relaytions
rock rhythms, and synth chords that complement instead of
overwhelming. We won’t use the dated term “neo-soul,” or
compare YahZarah to Erykah Badu (for whom she sang backup
gayngs and indie rock’s r&b boom until 2001). We could, but it wouldn’t be fair to the bold voice
YahZarah displays here.
5 6 7
Jeremy Jay – “Splash” (K) Zs – “New Slaves” Lost In The Trees – “All
Jeremy Jay is nearly always (The Social Registry) Alone In An Empty House”
pictured in slim, clean-cut suits “New Slaves” is something of (ANTI-)
and mod overcoats, with a an endurance test. Brooklyn The Chapel Hill folk-orchestra’s
mop of blondish hair swooping experimentalists Zs lay out 2008 album gets a facelift for
across his forehead. His dapper, sprawling works (the title track its ANTI- Records reissue. New
vintage aesthetic fits his music: stretches beyond 20 minutes), production qualities lend muscle
a mannered, no-frills style of littered with percussive clangor, to bandleader Ari Picker’s
guitar pop fueled by a voice as hash timbres and tense thoughtful compositions, while
unassuming and dispassionate as instrumental interplay. But the two new songs expand the band’s
it is soulful. challenge yields engrossing range with more focused pop
momentum. The band’s structures and a nod to Neutral
mingling of free improvisation Milk Hotel’s lo-fi on “A Room
and industrial insistence Where Your Paintings Hang.”
births something singular and
compelling.
June 10.indd 23 5/26/2010 9:12:20 AM

June 10.indd 24 5/26/2010 9:12:27 AM

LUXURIOUS TWO BEDROOM DEN HOME IN SOUGHT AFTER FOURTH WARD
ENJOY IMPRESSIVE VIEWS FROM YOUR PRIVATE BALCONY
TWO SECURED PARKING SPACES
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North College
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itself apart with elegant appointments
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Travertine floors and frameless shower
enclosure in the luxurious master
bath and tremendous walk-in closets.
Rich hardwood floors throughout the
formal living areas lead you from the
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den featuring transom doors and surround
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Enjoy breathtaking views of the Center
City skyline and Chapel Watch’s own
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or grill on your own built in gas grill on
the 183 square foot balcony. After a
wonderful evening, retire to your oversize
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the city will lull you to sleep.
$549,000
MLS # 915526
June 10.indd 25 5/26/2010 9:12:34 AM

i am driving down Independence Boulevard laughing
hysterically. Dan is in the passenger seat smiling cautiously,
and agreeing that, yes, even though he’s driven this car cross-
country, the bee sting quick acceleration never gets old. I nod
my head and catch my breath while the speedometer tickles
triple digits.
At Uptown Magazine we get hundreds of press releases
every day, with the vast majority lasting just long enough for
a finger to hit the “Delete” key. But this release caught my
attention. It was from someone named Khobi Brooklyn and
announced that a “Pure Electric Super Car” was coming to
Building and explains they are parked on the street. On the
street? Entourage, fireworks, press agents? Nope.
Walking past the Carillon, I see a guy sitting near the
park texting. And lo and behold, parked on the street, along
with everything else, surrounded by nothing but the curb, is a
$157,000 all-electric Tesla Roadster. Wow.
I capture a couple pics of the car and ask to see the
“engine.” The Tesla is a mid-engine roadster and all you can see
when popping the back hood is the top of its lithium ion (read:
laptop) batteries. And of course a week’s worth of dirty clothes
for Dan and Shaun. They are literally just driving the car around
Charlotte. When I saw it I thought it better be the Tesla or the East Coast, stopping in cities to talk with potential customers
someone’s press release was going to get an extra forcefully and the occasionally lucky media rep. Just a week’s worth of
executed “Delete.” It was, and Brooklyn offered a test drive T-shirts, underwear and shampoo. It’s more like a college road
of the only all-electric (read: no gas at all) high-performance trip than a press junket, except instead of Mom’s sedan, they
sports car on the market, the Tesla Roadster. The Tesla team are driving a car that does 0-60 in under four seconds without a
was going to be in Charlotte in the next couple of days and single drop of gasoline.
wanted to know whether I’d be interested in driving it. Hell yeah. I sign something I didn’t read, absolving Tesla of all
The typical manufacturers that come through town responsibility for my driving, and Dan hands me the keys.
offering rides in their cars carry with them a large production of Luckily I whitewater kayak and am used to folding my 6-foot-1
multiple sales reps, factory reps and press agents. Rolls Royce frame into tight spaces because the driver’s side seat is similar
flew through town and brought along eight cars, set up shop in in size to the cockpit of my whitewater boat. Tiny.
front of the Bobcats arena, and had an NFL football team-sized What follows is hard to describe: The engine cranks but
entourage. With Tesla, I thought it would be similar, so through there is no sound, no gasoline fumes, and no power steering.
e-mail I asked multiple times where they were going to camp The wheel is tiny in my hands, and is similar in size to the
out, and where we could meet up. They were a bit hesitant go-karts at Victory Lane. I pull out into traffic and jerk into my
about disclosing their location and talked about their schedule lane. “Instant on” is the term I would use. The accelerator feels
being in flux, so we could decide on a location when we spoke like it’s tied directly to the rear wheels, and there is no lag
over the phone the following week. OK? whatsoever.
Five days later I get an e-mail from Dan and his traveling At the on-ramp to Independence, we are stuck behind
partner, Shaun, about scheduling a time to meet to drive the car. a carbon fuel-based pickup truck from the ‘80s. But after the
The day after that I give Shaun a call and it sounds like Shaun is on-ramp we quickly join the flow of traffic. And I floor it. There
standing in the street somewhere in uptown and I ask whether is no tachometer, but instead a dial that displays wattage
I can schedule a time to drive the car. “Well,” he says, “I think use. I redline that, and with the engine quietly whining in the
the weather is supposed to be bad tomorrow, and we’re headed background we are thrown back in our seats. I think Dan is
up to Lexington over the weekend anyway, so how about now?” trying to tell me something but I’m laughing too hard to hear
Without hanging up, I grab my stuff, head out the door of the him. Amazing. U
office, and get the location of where they have the car displayed Reach Todd at Todd@uptownclt.com
to the public. He mentions a cross street near the Carillon For more info go to www.uptownclt.com
June 10.indd 26 5/26/2010 9:12:39 AM

words & pictures:
todd trimakas
June 10.indd 27 5/26/2010 9:12:47 AM

SEX keeping it green in the bedroom
You’ve filled up both recycle bins, you’ve

replaced all your incandescent bulbs with energy-
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There are many earth-friendly ways to make
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want to go that extra mile for Mother Earth.
But if your toy buzzes and swirls
with the aid of a AA Energizer bunny, then
rechargeable vibrators are the way to go.
Some suggestions include the Aphrodite
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And then there is funfactory.de, based in
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June 10.indd 31 5/26/2010 9:13:08 AM

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popular, as well.
So whether you’re having a one-person party or entertaining
that lovely lady in your love shack, there are many ways to make sure
Mother Earth is protected while you get your rocks off.
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I walk briskly past
Johnson & Wales University. The entic-
ing aromas help to quicken my pace.
The bright-orange boxy cart catches my
eye as I pass fellow students walking
to class. As I stand in line I notice small
signs propped against the cart promis-
ing fresh ingredients. My appetite grows.
Once I order, I wait only briefly before a
warm white box is handed to me, then
I take a seat at a small table. Other
hungry customers quickly take my place,
eager to get a taste for themselves. As
the wind steals my napkins, I take my
first bite and force myself not to inhale
my lunch from Harvest Moon Grille,
Charlotte’s first artisan food cart.
p.e.l.t. sandwich - pancetta | egg salad | lettuce | tomato

words: emily e. jones
pictures: todd trimakas
June 10.indd 34 5/26/2010 9:13:13 AM

EAT
ONTHE
STREET
June 10.indd 35 5/26/2010 9:13:15 AM

meat lover’s salad
meat lover’s salad
June 10.indd 36 5/26/2010 9:13:17 AM

G rateful Growers Farm, which owns
and operates Harvest Moon, is famous for humanely raising its
own pigs and for having some of the best pork in the universe, so
I was surprised when Cassie Parsons, one of the farm’s founders
and head chef of The Harvest Moon Grille, steered me away from a
pork dish and toward a steak and mushroom quesadilla.
“It’s the best item on the menu today,” she encouraged.
The menu of the moment doesn’t always match the menu on
the website due to constant changes and what looks best at the
farmers markets that particular week or day.
It’s hard enough to find someone who actually looks at you
when you order your food, let alone takes the time to shake your
hand and describe where your food came from, so I was already
falling in love with this cart. When she’s not working the grill
inside the cart, Parsons is out front with a warm smile, greeting
every customer that comes to the window. So, while a young chef
named Adam manned the grill, Cassie explained where and how
my food had been grown. She told me that culinary students who
work for her visit local farmers markets, help pick out the food, and
participate in deciding what they’re going to make that week.
“One of the best parts of the cart is the connection it creates
for students, who are able to experience the simple joy of finding
good products and sharing them with the community through our
cart,” Parsons said.
A sticker on the bumper of the truck that pulls the cart reads,
“No farm, no food.”
“ Just because we work

in the middle of the city
“
doesn’t mean farm-fresh
food should be out of reach,
Parsons said.
June 10.indd 37 5/26/2010 9:13:19 AM

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It was just a simple bumper sticker, but loaded with implications.
Like any other business, the cart has to make money by selling a
product; this cart offers more than a simple meal. Everything has
been grown or sourced with care, and then cooked with the same
respect. According to Parsons, the animals are never pumped with
drugs or made to eat things unnatural to them. Vegetables and
other produce used in the Grille’s menu are kept far away from
chemicals or pesticides while being grown. The food you get from
the cart essentially comes straight from the earth to your plate, or,
as Parsons puts it, “No middle man necessary.”
My steak and mushroom quesadilla was handed to me in
a small white box. The powerful aroma jabbed me in the face
as I opened the box, with a woodsy scent from the mushrooms
perfuming the seasoned steak. The melted cheese enrobed
what Parsons described as “top round that has been brined for
three days, then braised slowly.” Along with the mushrooms and
caramelized onions, the ingredients blended together between
two golden-brown tortilla shells – an olfactory bomb that tasted as
good as it smelled.
Is this food trying to make a statement?
“Just because we work in the middle of the city doesn’t mean
farm-fresh food should be out of reach,” Parsons said.
Over coffee it became evident that Cassie Parsons is the
type of person who gives you a genuine smile and looks into your
eyes when she talks. She is confident, but not boastful, and is
the cart tucked away near trade & tryon

June 10.indd 39 5/26/2010 9:13:25 AM

cassie parsons
comfortable in her own skin. She speaks Grateful Growers Farm had been gestating
with passion and conviction and clearly one of the harvest moon grille’s crew in the back of Parsons’ mind for a number
loves her job. But this wasn’t always the of years.
case. She moved to Charlotte 14 years “All I wanted to do was make really
ago and worked as a chef at a high-end great food, eat well, and provide for my
steak restaurant, but, she soon realized friends.”
she wasn’t satisfied with the quality of She grabbed hold of that simple
food it was serving. It didn’t take long for concept and ran with it. After a lot of hard
her to see how rising food costs caused work she eventually got a grant from an
compromises in quality at most restaurants. organization that seemed thrilled by her
She decided she didn’t want to be a part of innovativeness. Parsons had cleared the
this cycle anymore so she started her own first obstacle, and with her partner, Natalie
organic garden to grow produce she could Veres, was able to start Grateful Growers.
sell to local chefs. While many of her friends And thus, the 10-acre farm they now enjoy,
thought it was a beautiful idea, the chefs in Lincoln County, was born in December
didn’t bite. Organic products weren’t yet 2004.
mainstream, and the extra cost couldn’t be In addition to the hogs they’re famous
justified. for, they also raise close to 500 ducks a year,
She decided she had to keep fighting, as well as a handful of chickens and turkeys
especially because of her concern about for personal use. They also grow about 40
the relentless loss of farmland. According pounds of shiitake mushrooms annually. In
to Parsons, in the past 19 years more than addition to Peres and Parsons, the staff on
half of North Carolina’s farmland, 9 million the farm includes one part-time employee
acres, has been paved over. The idea of the helping with farm work, a part-time
June 10.indd 40 5/26/2010 9:13:30 AM

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bookkeeper, a part-time sales associate, Parsons is delighted with the response, the imaginations, of everyday consumers,
and several volunteers who staff the tables especially because The Harvest Moon offering farm-fresh meals in a city
at farmers markets. Grille runs well with only one full-time environment. As our cities grow ever taller,
After a few years of selling their farm- and four part-time employees. She told businesses such as The Harvest Moon
raised pork, chicken and other products me, “This little cart has created a true Grille remind us that we all started with the
to chefs and farmers market patrons, they connection between the growers, the soil. “No farm, no food.” Indeed. U
decided, during the summer of 2009, to guests who get to enjoy their products, and Harvest Moon Grille on the streets
create The Harvest Moon Grille. From the employees.” Monday - Thursday - 11:30 a.m.-2:30 p.m.
Monday through Thursday, just a walk In so doing, The Harvest Moon
away from anywhere in uptown, they cook Grille has unintentionally become a Reach Emily at EEJ155@students.jwu.edu
and serve organic food, sourced from more symbol of possibility in Charlotte’s streets, For more info go to www.uptownclt.com
than a dozen farms and local businesses. stirring up the tastebuds, and perhaps
q
the next big thing
P 42
June 10.indd 42
eter Reinhart has been the Contributing Food Editor for Uptown Magazine since the first issue, mentoring
young food writers for publication in these pages and, occasionally, writing pieces of his own. He is a four-time
James Beard Award winner for his books and for his breads. He is also the Chef on Assignment for Johnson &
Wales University, which means he teaches and speaks at conferences and venues across the country as well as
in Charlotte at his home campus. One of the perks of his travels is that he sees important food trends forming before
the waves sweep the nation. We sat down with Peter recently after he returned from the International Association of Culinary
Professionals Annual Conference, held this year in Portland, Oregon. uu
uptown www.uptownclt.com
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strawberry smoothie from harvest moon Uptown: You get to travel all over the
country in your role as Chef on Assignment
for Johnson & Wales. What are you seeing
in the way of food trends that may be
coming our way?
PR: Different regions of the country tend
to pick up on various trends at their own
pace and with their own regional spin,
such as we saw with the organic and the
farm-to-table trends a few years ago. The
trends tend to start on the West Coast, then
slingshot to big cities like New York and
Chicago, and then radiate their way out
to other cities where chefs or savvy food
businesses make them their own. In the
south, Birmingham (Ala.) has recently been
very influential, as well as Charleston and
also Chapel Hill. Charlotte has also gotten
on board, albeit later than the leading food
towns, with its growing participation in the
Slow Food Movement as well as the growth
of local farmers markets and food growers.
But we’re in danger of missing what
promises to be the next big trend, perhaps
one of the most exciting developments
in years. I’m talking about the food cart
phenomenon.
Uptown: What on earth is the food cart

phenomenon? Are you talking about taco
trucks?
PR: Taco trucks are a tiny tip of the
iceberg. I’m really talking about mobile food
trucks inside of retro-fitted carts, complete
with cooking gear, grills, ovens and the
like. These are movable feasts capable of
turning out a limited menu, but they do
it extremely well. Let me give you some
perspective. In Portland, Oregon, which
is probably the epicenter of the food cart
scene in the U.S., there are over 250 carts,
featuring every sort of food imaginable.
Wood-fired pizza trucks, Korean fusion
taco trucks (imagine a carne asada taco
garnished with kim chee – it’s fantastic!),
French fried potato trucks that also serve
poutine (the national potato dish of Canada
– crispy, twice-fried potatoes covered with
fresh cheese curds and brown gravy. Hey,
don’t knock it until you’ve tried it. Yes,
it’s a gut bomb but it sure tastes good!),
health food carts, wild and crazy food carts,
dessert trucks, smoothie carts, Cuban
June 10.indd 44 5/26/2010 9:13:40 AM

sandwich carts, crepe trucks, and on and few negative incidents around some of the like NoDa and, if we get the Center City
on. Portland has even designated empty taco trucks awhile back and that kind of year-round farmers market we’ve been
parking lots, licensing some of these food soured the authorities on the idea of food hearing about, it could be an ideal location
cart operators to permanently park there. carts in general. But the other side of the for something like a food cart court. Once
In other words, they’ve created a number coin is that these food carts are fabulous the city makes it easier for the start-up cart
of “food cart courts,” which become instant entrepreneur laboratories, maybe the operations to do business we could see all
festivals for anyone looking for fun and first step to a later incarnation as a true that latent creativity come to fruition.
fellow food freaks. During business hours brick and mortar restaurant. This is what
you see a lot of businessmen eating at the happened in Portland, as the food carts Uptown: Yes, but do you think it will
carts – it’s the new power lunch forum. there have become part of the cultural really happen?
identity for the city, highlighting the PR: Let me put it this way: If we don’t
Uptown: Sounds like fun – when are we creativity and diversity of the area. There’s do it first, Atlanta probably will and then
going to see those here? so much excitement and buzz about the we’ll just be playing catch-up, still waiting
PR: Well, currently we have one food cart carts there that some of the trucks move to for the next wave. I’m convinced that this
here that could be competitive in Portland. different locations every night and Twitter is the biggest wave, the one we’ve been
That’s the Harvest Moon Grille, which to their followers, who show up en masse, waiting for. It’s already happening in L.A.,
could hold its own anywhere, especially like a spontaneous rave or happening. We Chicago and New York City. In fact, some
with their amazing pork and grits <Editor’s have nothing like that here yet. of the brick and mortar restaurants in Los
Note: see page 34 in this issue for a story Angeles and New York are now reverse
about this cart.> The problem is that Uptown: Do you see something like that engineering it – they’re sending out their
the folks who issue permits are worried ever happening here? own food carts to capitalize on the interest
about crime and, probably, also about the PR: I’m not sure. In my six years living in and also to allow them to make some fun
unfair competitive advantage that low- Charlotte I’ve seen a growing interest in foods that they don’t do in their restaurants.
overhead carts present to what we call food and such, but we’re also somewhat I hope we catch this wave soon so I don’t
brick and mortar restaurants. It’s a delicate conservative and don’t really like to take have to go to Atlanta or one of those other
balance to make something like a food too many out-of-the-box chances. But I cities for my kim chee taco. I’m telling you,
cart scene work. There were probably a could see it happening in areas of town though, it’s worth the drive. U
the zesty zeus from harvest moon
June 10.indd 45 5/26/2010 9:13:42 AM

CHEFS ON A MISSION
Every chef, to one extent or

another, is on a mission – mostly
to feed people tasty food, to
make them happy. But in recent
times a number of chefs have
realized they can have a greater
impact and do something
fulfilling for themselves as well
as for those around them, and
maybe even for the planet.
Johnson & Wales
University, as well as other
culinary schools, is an incubator
for training the next generation
of socially responsible chefs. But,
in order to become one, it helps
to have met one. Two faculty
members at JWU, Robert Brener
and Paul Malcolm (though all
the instructors at JWU are on
board with them) have taken on
the challenge of modeling how
to make a difference in the world
for their students by heading up
two major green initiatives at the
school. One is the development
of a community garden to
provide some of the food cooked
at the school, and the other is
an important supporting project
for the garden – a composting
program that converts kitchen
scraps into a high-potency
natural fertilizer.
Uptown Magazine sat down
with the chefs to find out more
about what’s behind all the extra
work they’ve taken on. Here’s
what they had to say:
46 uptown
June 10.indd 46 5/26/2010 9:13:45 AM

words: peter reinhart
j&w compost // scenes from the garden
June 10.indd 47 5/26/2010 9:13:55 AM

the urban garden at j&w
Uptown: You both have pretty full Paul Malcolm: For the composting, we but we’re growing our garden on top of a
schedules – teaching, culinary coaching and recycled 5-gallon buckets from the baking concrete slab, next to the train tracks, in
team competitions, and families. Why did and pastry labs for two years and ran a a gravel parking lot. We have no water
you take on such big projects as composting successful composting program. During source on site yet, and we started with
and community gardening? What’s the fire those two years we proved that we could no funding. But we have established a
in your belly that’s compelling you to take also make it work in our culinary labs. sustainable water system by creating
this on? We remove 140 pounds of green matter planters that preserve water for the plants,
Robert Brener: My passion, and I think from eight culinary labs every week. What we’ve held fundraisers, and applied for and
it’s true for Paul, as well, comes from the makes it work is that we run it through the just received a state grant. Our greatest
desire to make a difference. We hope to combined efforts of our entire community of hurdle, however, is misconception. Many
create a better world for our young children students and faculty. During that time there do not understand the word “sustainable.”
¬ Paul’s kids, Griffin, Rory and Jillian, and certainly were those who posed serious Really, what we are simply trying to do is
my son, Nathan. Teaching in the College of questions of practicality and wondered raise a heightened awareness of the world,
Culinary Arts allows us to make an impact about acceptance by the student body, our world. After all, we rely on the earth for
on an eager audience comprised of future as well as the faculty. What we learned, everything, not just for good food.
leaders. To me, that’s pretty compelling in though, was that both groups – students and
itself! faculty – not only were intrigued, but wanted Uptown: These are pilot projects run
to do everything they could to make it a at a culinary school. What do you think
Uptown: What was the biggest challenge lasting, sustainable project for our campus. the implications are for those working in
in getting these projects off the ground? Brener: The challenges were many. Trying restaurants and food service businesses?
How did you get your colleagues and the to create a beautiful garden has enough How feasible are they and, in a larger
university to support you on this? obstacles in the best of circumstances, sense, what are you modeling in terms of
June 10.indd 48 5/26/2010 9:13:58 AM

paul malcolm
the ethical responsibilities of working chefs so we intend to

and even householders? conduct workshops
Brener: I worked in Munich, Germany, and provide green
where sustainable waste management has management
been in the kitchen for decades, and I also assistance to
lived and worked in Ireland, where most community gardens
foods were local. I recall having to let our who might be
duck sit overnight before butchery to allow interested. I’m
the meat to relax, and our amuse of lemon- also the adviser
essence goat cheese being delivered that to our student
day from three miles down the road. That’s organization known
fresh, local and sustainable. That’s the kind as The Co-op. It is
of vision that chefs can bring to a community a co-op style group
and it’s exciting to be a link in that chain. that has been the
So now, it’s important to enroll the next driving force behind
generation of culinary professionals into the project. They
carrying it deeper into their communities. have just completed
Malcolm: I grew up in Colorado, working a very successful
in restaurants since I was 12. Eating locally inaugural year
grown foods became a reality for me when culminating in their
the many kitchens that I worked in were green symposium
frequented by local foragers on a regular titled, “Gastro Green:
basis. The flavors and variety were so Sustainability in
bobby brener
much better than the commercial products the Food Service
provided by our vendors. Later, I moved to Industry.” We
Vermont to attend New England Culinary hope to continue
Institute and the lifestyle of the Vermonters programs like this
was incredibly appealing. If we didn’t know and to reach out to
where it came from, we usually didn’t eat Charlotte uptown in
it. Since moving to Charlotte, I’ve assisted the city’s efforts to
with several farm to fork dinners, some establish itself as a
of them held right in the fields where the green energy center.
produce was grown. So next, Bobby and I There are many
plan to incorporate the gardens into all of misconceptions about
the culinary labs and are currently working our project. If there
with the other colleges at Johnson & Wales is one statement
to use the garden as a community learning that conveys our
environment, utilizing the ideas created by Chef Alice Waters in her message, it’s that little
Edible School Yard program in Berkeley, Calif. things can make a
difference, for sure,
Uptown: If others want to follow in your footsteps, how can they get the but a life change
help and information they need to get the ball rolling? is also necessary
Brener: Anyone interested in getting involved should contact either me to make a real
or Paul, or contact Mecklenburg County Solid Waste Management. difference. U
Reach Peter at Peter.
Uptown: Is this just the tip of the iceberg? What future initiatives do Reinhart@jwu.edu
you see coming in terms of stewardship and green activities from the For more info go to
culinary community? What still needs to be done to make a difference, www.uptownclt.com
both locally and globally?
Brener: Uptown is, for us, just the beginning of the project. We hope Chef Robert “Bobby” Brener is an associate instructor at JWU,
to develop internships and apprenticeships on local farms in addition Reach Bobby at robert.brener@jwu.edu
to establishing a presence at local community gardens and farmers Chef Paul Malcolm is an assistant professor at JWU,
markets. Education and awareness are our most important goals, Reach Paul at paul.malcolm@jwu.edu
June 10.indd 49 5/26/2010 9:14:05 AM

RIVER KEEPERS
words: sam boykin
June 10.indd 50 5/26/2010 9:14:08 AM

A s I stroll down the Riverbend Access Area
toward Mountain Island Lake, the staticky crackle of the over-
head power lines is a reminder that there’s more here than
meets the eye. And what meets the eye is a picturesque and
serene stretch of water, bordered by green, lush hardwood
trees and pricey homes.
As I make my way down the gravel road closer to the
boat docks, another sound abruptly indicates that this is more
than just a pretty lake: An automated voice, emanating from
a speaker mounted next to a camera atop a pole, says that
Duke Energy, which owns the lake, is monitoring the area.
The Big Brother-like alert is to deter people from hanging out
in the parking lot and being a nuisance.
David Merryman, motoring toward the dock in a 16-foot
Sunbird, is a lone figure on the lake, which is still quiet and
calm on this warm Saturday morning in May. Merryman is
the Catawba Riverkeeper, and he is charged with protect-
ing the Catawba River and its 11 lakes, which originate in
the highlands of North Carolina’s Blue Ridge Mountains and
stretch out for almost 200 miles into the coastal plain of South
Carolina.
It’s a Herculean task, as Merryman and a handful of
others who make up the nonprofit Catawba River Foundation
are up against everything from explosive population growth,
rampant development and harmful industrial waste.
June 10.indd 51 5/26/2010 9:14:13 AM

I ’m here at Mountain Island Lake to spend a few hours with
Merryman and get a sense of what he does, and what it’s like to be
one of the more visible advocates of the region’s waterways.
Merryman backs the little Sunbird from the dock, and
we head east. It’s a beautiful day to be on the lake, especially
Mountain Island, which has several protected nature preserves
along its shoreline, including Latta Plantation and Rural Hill
Plantation, both in northwest Mecklenburg County.
Because much of the lake is protected, it’s not nearly as
developed or crowded as Lake Norman to the north, or Lake Wylie,
which straddles the North Carolina-South Carolina line.
In fact, as Merryman guns the engine and we speed along
the smooth, glassy water, it’s as if we’re leaving civilization behind.
The lake is the smallest of the three man-made lakes that border
Mecklenburg County. (Lake Norman and Lake Wylie are the other
two).
With approximately 3,281 acres of surface area and 61 miles
of shoreline, it’s one-tenth the size of Lake Norman. But Mountain
Island is truly the little lake that could, as it supplies drinking water
to more than three-quarters of a million people in the Charlotte,
Mount Holly and Gastonia area.
Although we’re only about 20 miles from uptown, the lake
feels remote and undisturbed. Lush, green trees – oak, hickory and
maple – line the shores, where thousands of creatures and insects
thrive.
As Merryman turns north, and we make our way around a
big bend and head upstream, an osprey makes a lazy arc overhead.
As if on cue, a dark monarch butterfly flutters inside the boat and
takes up residence in the back corner.
A few small fishing boats meander in the coves, hugging
the shoreline. A guy wearing a bright orange shirt, unbuttoned to
reveal a hairy, protruding belly, casts a line in the water and gives
previous: mountain island lake
us a lazy wave.
// duke energy’s riverbend
Then, an incongruous site: Eight smokestacks, jutting steam station
upward, stark and gray against the cloudless blue sky. As we get
closer, a clearing in the trees reveals Duke Energy’s Riverbend above: david merryman
Steam Station.
right: a fly fisherman on
The coal-fired power plant, built in 1929, is a big, ugly mountain island lake
industrial structure, and it looks utterly alien in this pristine
wilderness. The facility has giant intake valves that suck lake
water into the plant to cool the steam that drives the turbines. As
the plant burns coal, it accumulates big piles of ash, known as coal
ash ponds, which contain lots of nasty stuff like lead, arsenic and
mercury.
According to the EPA, two of the 44 most hazardous coal ash
ponds in the United States are at the Riverbend Station. Two others
on the hazard list are also at Duke Energy’s steam stations, one on
Lake Norman and the other on Lake Wylie.
Merryman says this is particularly troubling because these
ash ponds are adjacent to and discharge into lakes that provide
drinking water for more than a million people throughout the
Charlotte region.
This makes Merryman fighting mad, and he’s constantly
June 10.indd 52 5/26/2010 9:14:17 AM

June 10.indd 53 5/26/2010 9:14:19 AM

battling with Duke Energy and the federal government to take are already plans to develop homes along sections of the lake’s
necessary action. In March, he and other members of the Catawba fragile watershed. In fact, he says population growth is a bigger
Riverkeeper Foundation met with officials in Washington, D.C., threat to the lake than Duke Energy.
to request more stringent federal regulations. Meanwhile, he’s In 2008, the advocacy group American Rivers named the
keeping an eye on the EPA as it continues to debate the best way Catawba the most endangered river in the United States because of
to treat and dispose of coal ash. rampant development and poor water management.
And while it’s easy to portray Duke Energy as the evil “I would say the water quality is being mismanaged, but it’s
corporate giant polluting our water and air, Merryman is quick not even managed.”
to point out that plants like Riverbend Station are in operation And in February, The Southern Environmental Law Center, an
because of us. environmental advocacy organization, ranked the Catawba eighth
“It’s simple supply and demand economics,” he said. “We on its list of top 10 endangered areas in the South. The organization
all contribute to the problem, and we can all make a difference. It stated there was a lack of a coherent plan to protect the ecological
doesn’t have to be 68 degrees in your house all the time. Consume integrity of the river.
less.” Merryman is working hard to change that, which doesn’t
But Merryman is not about to let Duke Energy off the hook. always make him popular. Oftentimes he finds himself at public
“Duke is not doing anything to intentionally harm us. But they’re meetings full of developers and politicians, and he’s the lone voice
not being proactive to eliminate risk. They get so much from the fighting to stop a new lakefront community or push for stricter
Catawba, they could give a lot more back. But that would cut into regulations.
their bottom line.” “Being able to take a stand is a huge part of the job,” he said.
We take off again back toward the main channel, and behind “You can’t be pushed around. But I’ve learned to just breathe really
us, almost like a mirage, the Riverbend Station is swallowed by hard and let the flames come out of my nose and not my mouth. You
the trees, hidden from sight. By now more folks are on the water, won’t get anywhere that way.”
including a couple in a kayak, noiselessly slicing through the But Merryman is not alone in his fight. The Catawba
water. We also pass a big, beefy guy standing atop a board and Riverkeeper Foundation relies on volunteer groups like the
using a long paddle to steer and propel himself through the water. Covekeepers and Muddy Water Watchers to keep an eye out for
“We like to see people out here playing,” Merryman says. anything that might harm the lake and to report any violations to
“This lake is a wonderful resource.” the authorities.
Merryman, 27, is short and wiry, and while he at times may In fact, it was the Covekeepers who a few years ago spotted a
sound like a tree-hugging granola eater, he has the scientific homeowner completely leveling his backyard and bulldozing dozens
brainpower to back up his assertions. of trees on the property’s water buffer, which help prevent sediment
Born in Memphis, Tenn., he obtained a B.S. in biology with spills and runoff from polluting the lake. Moreover, the home was
a minor in chemistry from Gardner-Webb University. He later directly across from the Charlotte Public Water Intake facility.
earned an M.S. in applied ecology and conservation biology from The Covekeepers reported the violation, and the homeowner
Frostburg (Md.) State University. was fined and had to replant dozens of trees.
Prior to taking over as the Catawba Riverkeeper, a position As we head west, back toward the Riverbend Access Area,
he’s held two years, he worked as a chemist in an oil and organic we pass under the Highway 16 bridge, where bright yellow Eastern
extractions laboratory and as an AmeriCorps Fisheries Intern at Towhee birds flutter in the air. Finally we arrive where the lake
Yellowstone National Park. terminates, at the Mountain Island Dam and Hydroelectric Station.
It’s no surprise that his wife, Jen, is also passionate about Duke Energy built the Hydroelectric Station in 1924 as it created
conservation and the environment. While attending Johnson & the lake. The hydro station was built to meet the growing demand
Wales University, she organized a student group with a focus on for electricity by homeowners in the Carolinas, and that demand
the full food cycle. The group started an urban garden on the continues to grow exponentially.
Charlotte campus using self-irrigating planters made from 5-gallon And, for better or worse, the Catawba River keeps giving.
buckets and compost from the school’s kitchen scraps. And it gives in ways that most of us never think about, like when we
As we make our way south again toward Latta Plantation turn on the lights, fill a glass of water from the sink, flush the toilet or
Nature Preserve, Merryman is constantly scanning shoreline, luxuriate in a hot shower. And as the water goes down the drain, it
looking for water discoloration, land clearing and unusual algae ultimately makes its way back to the river, where the whole process
growth. “They’re all red flags,” he said. starts over again. The Catawba is one of Charlotte’s greatest gifts,
He points out Buzzard Rock outlook, a little observation deck an oasis, refuge and habitat.
built atop a big rock outcropping. Although the area has escaped “We’re all a part of it,” Merryman said. “The Catawba
the crowds of lakes Norman and Wylie, he says Buzzard Rock is the literally runs through all of us.” U
only spot on the entire lake where you can’t see a house. Reach Sam at samboykin4@gmail.com
But Merryman fears this won’t be the case for long, as there For more info go to www.uptownclt.com
June 10.indd 54 5/26/2010 9:14:20 AM

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Dining and Nightlife Guide
AMERICAN Bentley’s on 27 – $$$ Zen Asian Fusion – $ Einstein Brothers – $
201 S. College St. Fl. 27 704.343.9201 1716 Kenilworth Ave. 704.358.9688 $ - 201 S. Tryon St. 704.332.4015
Alexander Michael’s – $ (Charlotte Plaza Building) Einstein Brothers – $
401 W. 9th St. 704.332.6789 BLT Steak – $$$ BAKERY 1501 South Blvd. 704.333.4370
BlackFinn – $$ 201 E. Trade St. 704.547.2244 Java Passage – $
210 E. Trade St. 704.971.4440 Bonterra Restaurant – $$$ Cloud 9 Confections – $ 101 W. Worthington 704.277.6558
Camilles – $ 1829 Cleveland Ave. 704.333.9463 201 S. College St. Suite 270 704.334.7554 Jump N Joe’s Java Joint – $
1518 E. 3rd St. 704.342.4606 Carpe Diem – $$$ Great Harvest Bread – $ 105 E. Morehead St. 704.372.3217
Cedar Street Tavern – $ 1535 Elizabeth Ave. 704.377.7976 901 S. Kings Dr. 704.333.0431 La Tea Da’s – $
120 N. Cedar St. 704.333.3448 Coastal Kitchen & Bar – $$$ Amelie’s Bakery – $ 1942 E. 7th St. 704.372.9599
Champions – $ 222 E. 3rd St. 704.331.4360 2424 N. Davidson St. 704.376-1781 Nova’s Bakery – $
100 W. Trade St. - Marriott Hotel 704.333.9000 Custom Shop – $$$ Nova’s Bakery – $ 1511 Central Ave. 704.333.5566
Comet Grill – $ 1601 Elizabeth Ave. 704.333.3396 1511 Central Ave. 704.333.5566 PJ’s Coffee & Lounge - $
2224 Park Rd. 704.371.4300 Fig Tree – $$$ Panera Bread – $ 210 E. Trade St. (Epicentre) 704.688.0366
Cosmos Cafe – $ 1601 E. Seventh St. 704.332.3322 601 Providence Rd. 704.374.0581 Port City Java – $
300 N. College St. 704.372.3553 Lulu – $$ 214 N. Tryon St. (Hearst) 704.335.3335
Dressler’s – $$$ 1911 Central Ave. 704.376.2242 BARBEQUE SK Netcafe – $
The Metropolitan 704.909.6295 McNinch House – $$$ 1425 Elizabeth Ave. 704.334.1523
East Boulevard Grill – $ 511 N. Church St. 704.332.6159 Art’s Barbecue – $ Starbucks – $
1601 East Blvd. 704.332.2414 Mimosa Grill – $$ 900 E. Morehead St. 704.334.9424 545 Providence Rd. 704.372.1591
Ember Grille – $$$ 301 S. Tryon St. 704.343.0700 Jolina Tex Mex & BBQ – $ Starbucks – $
601 S. College St. WestinHotel 704.335.2064 Monticello – $$ 500 S. College St. 704.375.0994 101 S. Tryon St. 704.374.9519
Fenwick’s – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Mac’s Speed Shop – $ Tic Toc Coffee shop – $
511 Providence Rd. 704.333.2750 Pewter Rose Bistro – $$ 2511 South Blvd. 704.522.6227 512 N. Tryon St. 704.375.5750
Fox and Hound – $ 1820 South Blvd. 704.332.8149 Rib Palace – $
330 N. Tryon St. 704.333.4113 Ratcliffe on the Green – $$ 1300 Central Ave. 704.333.8841 DELI
French Quarter – $ 435 S. Tryon St. 704.358.9898
321 S. Church St. 704.377.7415 Zink – $$ BREAKFAST Adams 7th Street Market – $
John’s Country Kitchen – $ 201 N. Tryon St. 704.444.9001 401 Hawthorne Ln. 704.334.0001
1524 East Blvd. 704.370.1177 Art’s Barbecue – $ Art’s Barbecue – $
Lebowski’s Grill & Pub - $ ASIAN 900 E. Morehead St. 704.334.9424 900 E. Morehead St. 704.334.9424
1518 Central Ave. 704.333.9551 Coffee Cup – $ Blynk – $
Nix – $ 88 China Bistro – $ 914 S. Clarkson St. 704.375.8855 200 S. Tryon 704.522.3750
201 N. Tryon St. 704.347.2739 1620 E. 4th St. 704.335.0288 Einstein Brothers – $ Common Market – $
Pike’s Soda Shop – $ Basil Thai – $ 201 S. Tryon St. 704.332.4015 2007 Commonwealth Ave. 704.334-6209
1930 Camden Rd. 704.372.0097 210 N. Church St. 704.332.7212 Einstein Brothers – $ Dikadee’s Deli – $
Presto Bar and Grill – $ China King – $ 1501 South Blvd. 704.333.4370 1419 East Blvd. 704.333.3354
445 W. Trade St. 704.334.7088 128 Brevard Ct. 704.334-7770 IHOP – $ Dogwood Cafe – $
Providence Café – $ $ China Queen Buffet – $ 2715 E. Independence Blvd. 704.334.9502 138 Brevard Court 704.376.8353
829 Providence R d. 704.376.2008 127 N. Tryon St. Ste 3 704.377.1928 Monticello – $$ Fresco Cafe & Deli – $
Providence Road Sundries – $ China Saute – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 3642 Moultrie St. 704.376.5777
1522 Providence Rd. 704.366.4467 2214 Park Rd 704.333.1116 Owen’s Bagel & Deli – $ Grand Central Deli – $
Rock Bottom – $ Creation – $ 2041 South Blvd. 704.333.5385 101 N. Tryon St. 704.348.7032
401 N. Tryon St. 704.334.2739 1221-A The Plaza 704.372.2561 Tic Toc Coffeeshop – $ Great Harvest Bread Co. – $
Selwyn Pub – $ Cuisine Malaya – $ 512 N. Tryon St. 704.375.5750 901 S. Kings Dr. 704.333.0431
2801 Selwyn Ave. 704.333.3443 1411 Elizabeth Ave. 704.372.0766 Groucho’s Deli – $
Simmons Fourth Ward Restaurant – $ Dim Sum – $ BRITISH 201 N. Tryon St. 704.342.0030
516 N. Graham St. 704.334.6640 2920 Central Ave. 704.569.1128 Halfpenny’s – $
Something Classic Café – $ Eggroll King – $ Big Ben’s Pub – $ 30 Two First Union Ctr. 704.342.9697
715 Providence Rd. 704.347.3666 8907 Steelechase Dr. 704.372.6401 801 Providence R d. 704.334.6338 Jason’s Deli – $
South 21 – $ Emperor Chinese – $ 210 E. Trade (Epicentre) 704.688.1004
3101 E. Independence Blvd. 704.377.4509 337 S. Kings Dr. 704.333.2688 CAJUN & CREOLE Jersey Mike’s Subs – $
Stool Pigeons – $ Fortune Cookie – $ 128 S. Tryon St. 704.343.0006
214 N. Church St. 704.358.3788 208 East Independence Blvd. 704.377.1388 Boudreaux’s Louisiana Kitchen – $ Jersey Mikes Subs – $
The Gin Mill South End – $ Fujiyama – $ 501 E. 36th St. 704.331.9898 2001 E. 7th St. 704.375.1985
1411 S. Tryon St. 704.373.0782 320 S. Tryon St. 704.334.5158 Cajun Queen – $$ Jump N Joe’s Java Joint – $
The Graduate – $ Fuse Box – $ 1800 E 7th St. 704.377.9017 105 E. Morehead St. 704.372.3217
123 W. Trade St. 704.358.3024 227 W. Trade St. 704.376.8885 Laurel Market South – $
The Penguin – $ Ginbu 401 – $ C A R I B B E A N 1515 South Blvd. 704.334.2185
1921 Commonwealth Ave. 704.375.6959 401 Providence Rd. 704.372.2288 Leo’s Delicatessen – $
The Philosopher’s Stone – $ Great Wok – $ Anntony’s Caribbean Cafe – $ 1421 Elizabeth Ave. 704.375.2400
1958 E. Seventh St. 704.350.1331 718 W Trade St. Ste M 704.333.0080 2001 E. 7th St. 704.342.0749 Li’l Dino – $
The Pub – $ Hong Kong – $ Austin’s Caribbean Cuisine – $ 401 S. Tryon St. 704.342.0560
710 West Trade St. 704.333.9818 1713 Central Ave. 704.376.6818 345 S. Kings Dr. 704.331.8778 Matt’s Chicago Dog – $
Thomas Street Tavern – $ Indochine Asian Tapas Lounge - $ 425 S. Tryon St. 704.333.3650
1218 Thomas Ave. 704.376.1622 210 E. Trade St. 704.688.0078 CHINESE Owen’s Bagel & Deli – $
Tic Toc Coffeeshop – $ Koko – $ 2041 South Blvd. 704.333.5385
512 N. Tryon St. 704.375.5750 6609 Elfreda Rd. 704.338.6869 88 China Bistro – $ Philadelphia Deli – $
Union Grille – $ Monsoon Thai Cuisine – $ 1620 E. 4th St. 704.335.0288 1025 S. Kings Dr. 704.333.4489
222 E 3rd St. – Hilton Towers 2801 South Blvd. 704.523.6778 Vanloi Chinese Barbecue – $ Phil’s Tavern – $
704.331.4360 Orient Express – $ 3101 Central Ave. 704.566.8808 105 E. Fifth St. 704.347.0035
Vinnie’s Sardine – $ 3200 N Graham St. 704.332.6255 Wok Express – $ Rainbow Café – $
1714 South Blvd. 704-332-0006 Pho An Hoa – $ 601 S. Kings Dr. 704.375.1122 400 South Tryon 704.332.8918
Wild Wings - $ 4832 Central Ave. 704.537.2595 Reid’s – $
210 E. Trade St. 704.716.9464 Pho Hoa – $ COFFEE SHOPS 225 E. 7th St. 704.377.1312
Zack’s Hamburgers – $ 3000 Central Ave. 704.536.7110 Ri-Ra Irish Pub – $
4009 South Blvd. 704.525.1720 SOHO Bistro – $ Caribou Coffee – $ 208 N. Tryon St 704.333.5554
214 N Tryon St. 704.333.5189 100 N. Tryon St. 704.372.5507 Salvador Deli – $
AMERICAN MODERN Thai Taste – $ Dilworth Coffee – $ N. Davidson St. 704.334.2344
324 East Blvd. 704.332.0001 1235 East Blvd # B, 704.358.8003 Sammy’s Deli – $
131 Main – $$ Taipei Express – $ 330 S Tryon St, 704.334.4575 1113 Pecan Ave. 704.376.1956
1315 East Blvd. 704.343.0131 731 Providence Rd. 704.334.2288 Dilworth Playhouse Cafe – $
300 East – $$ Tin Tin Box & Noodles – $ 1427 South Blvd. 704.632.0336
300 East Blvd. 704.332.6507 101 N. Tryon St. 704.377.3223
June 10.indd 65 5/26/2010 9:14:53 AM

Sandwich Club – $ Open Kitchen – $ Sullivan’s – $$$ Quiznos Sub – $
525 N. Tryon St. 704.334.0133 1318 W. Morehead St. 704.375.7449 1928 South Blvd. 704.335.8228 127 N. Tryon St. 704.374.9921
Sandwich Club – $ Pasta & Provisions – $ The Corner Pub – $ Quizno’s – $
435 S. Tryon St. 704.344.1975 1528 Providence Rd. 704.364.2622 335 N. Graham St. 704.376.2720 320 S. Tryon St. – Latta Arcade 704.372.8922
Substation II - $ Portofino’s Italian – $$ Roly Poly Sandwiches – $
1601 South Blvd 704-332-3100 3124 Eastway Dr. 704.568.7933 PIZZA 317 S. Church St. 704.332.6375
1941 E. 7th St. 704-358-8100 Primo Ristorante – $$ Sbarro – $
116 Middleton Dr. 704.334.3346 Brixx – $ 101 S. Tryon St. 704.332.5005
DESSERT Cafe Siena – $$ 225 East 6th St. 704.347.2749 Simply Subs – $
230 N. College St. 704.602.2750 Donato’s Pizza - $ 212 S. Tryon St. 704.333.0503
Crave the Dessert Bar – $ Salute Ristorante – $$ 718-A West Trade St 704.714.4743 Smoothie King – $
501 W. 5th St. 704.277.9993 613 Providence Rd 704.342.9767 Domino’s Pizza – $ Epicentre - 210 Trade St. 704.979.6911
Dairy Queen – $ Terra – $$ 343 S. Kings Dr. 704.331.9847 Smoothie King – $
1431 Central Ave. 704.377.4294 545-B Providence Rd. 704.332.1886 Fuel Pizza – $ One Wachovia Center 704.374.0200
Dolce Ristorante – $$ Villa Francesca 214 N. Tryon St. 704.350.1680 Spoons – $
1710 Kenilworth Ave. 704.332.7525 321 Caldwell St. 704.333.7447 Fuel Pizza – $ 415 Hawthorne Ln. 704.376.0874
Luce Ristorante – $$ Volare – $$ 1501 Central Ave. 704.376.3835 Woody’s Chicago Style – $
214 N. Tryon St. – Hearst Plaza 704.344.9222 1523 Elizabeth Ave. 704.370.0208 Hawthorne’s NY 320 S. Tryon St. - Latta Arcade 704.334.0010
Monticello – $$ Zio Authentic Italian – $$ 1701 E. 7th St. 704.358.9339 Zack’s Hamburgers – $
235 N. Tryon St.– Dunhill Hotel 704.342.1193 116 Middleton Dr. 704.344.0100 Latta Pizza – $ 4009 South Blvd. 704.525.1720
320 S. Tryon St. 704.333.4015
ECLECTIC L AT I N Papa John’s Pizza – $ S E A F O O D
1620 E. 4th St. 704.375.7272
The Melting Pot – $$$ Cuban Pete’s – $ Picasso’s – $ Aquavina – $$$
901 S. Kings Dr. Stuite 140-B 704.334.4400 1308 The Plaza 704.910.5233 214 N. Church St. 704.331.0133 435 S. Tryon St. 704.377.9911
Therapy Cafe – $ Pie Town – $$ Cabo Fish Taco – $
401 N. Tryon St. 704.333.1353 M E AT & T H R E E 710 W. Trade St. 704.379.7555 3201 N. Davidson St. 704.332.8868
The Fig Tree – $$ Pizza Hut – $ Capital Grille – $$$
1601 E. 7th St. 704.332.3322 Dish – $ 901 S. Kings Dr. 704.377.7006 201 N. Tryon St. 704.348.1400
1220 Thomas Ave. 704.344.0343 Rudino’s Pizza & Grinders – $ Fig Tree –$$$
FRENCH Mert’s Heart & Soul – $ 2000 South Blvd. - Atherton Mill 704.333.3124 1601 E. Seventh St. 704.332.3322
214 N. College St. 704.342.4222 UNO Chicago Grill – $ LaVecchia’s – $$$
Terra – $$ Blue – $$$ 401 S. Tryon St. 704.373.0085 225 E. 6th St. 704.370.6776
545-B Providence Rd. 704.332.1886 214 N. Tryon St. 704.927.2583 Villa Francesca McCormick & Schmick’s – $$$
Intermezzo Pizzeria & Café – $ 321 Caldwell St. 704.333.7447 200 South Tryon St. 704.377.0201
GREEK 1427 E. 10th Street 704.347.2626 Zio Authentic Italian – $ Outback Steakhouse – $$
116 Middleton Dr. 704.344.0100 1412 East Blvd. 704.333.0505
Greek Isles – $$ MEXICAN
200 E. Bland St. 704.444.9000 QUICK BITES SOUTHERN & SOUL
Little Village Grill – $ Cabo Fish Taco – $
710-G W. Trade St. 704.347.2184 3201 N. Davidson St. 704.332.8868 Bojangles’ – $ Lupie’s Cafe – $
Showmars – $ Johnny Burrito – $ 310 E Trade St. 704.335.1804 2718 Monroe Rd. 704.374.1232
214 N. Tryon St. 704.333.5833 301 S. Tryon St. 704.371.4448 Boston Market – $ Mert’s Heart and Soul – $
La Paz – $$ 829 Providence Rd. 704.344.0016 214 N. College St 704.342.4222
INDIAN 1910 South Blvd. 704.372.4168 Burger King – $ Price’s Chicken Coop – $
Phat Burrito – $ 310 E. Trade St. 704.334.3312 1614 Camden Rd. 704.333.9866
Copper – $$ 1537 Camden Rd. 704.332.7428 Chick-fil-A – $ Savannah Red – $$
311 East Blvd. 704.333.0063 Salsarita’s – $ 101 S. Tryon St. 704.344.0222 100 W. Trade St. 704.333.9000
Maharani – $ 101 S. Tryon St. 704.342.0950 Chicks Restaurant – $ Marriott City Center
901 S. Kings Dr. 704.370.2824 320 S. Tryon St. – Latta Arcade 704.358.8212
MIDDLE EASTERN Church’s – $ S P A N I S H
I TA L I A N 1735 W. Trade St. 704.332.2438
Kabob Grill – $ Dairy Queen – $ Sole Spanish Grille – $$$
Carrabba’s Italian Grill – $$ 1235-B East Blvd. 704.371.8984 1431 Central Ave. 704.377.4294 1608 East blvd.. 704.343.9890
1520 South Blvd. 704.377.2458 Metropolitan – $ Domino’s Pizza – $
Coco Osteria – $$ 138 Brevard Ct. 704.333.5175 343 S. Kings Dr. 704.331.9847 S T E A K H O U S E
214 N. Tryon St.–Hearst Plaza 704.344.8878 Fuel Pizza – $
Dolce Ristorante – $$ OUTDOOR DINING 214 N. Tryon St. 704.350.1680 Beef & Bottle – $$$
1710 Kenilworth Ave. 704.332.7525 Fuel Pizza – $ 4538 South Blvd. 704.523.9977
Fig Tree – $$$ Big Ben’s Pub – $$ 1501 Central Ave. 704.376.3835 Capital Grille – $$$
1601 E. 7th St. 704.332.3322 801 Providence Rd. 704.334.6338 Green’s Lunch – $ 201 N. Tryon St. 704.348.1400
Hawthorne’s NY Pizza – $ Cans Bar – $ 309 W. 4th St. 704.332.1786 Chima – $$$
1701 E. 7th St. 704.358.9339 500 W. 5th St. 704.940.0200 Mr. K’s – $ 139 S. Tryon St. 980.225.5000
Intermezzo Pizzeria & Café – $ East Boulevard Grill – $ 2107 South Blvd. 704.375.4318 Flemings - $$$
1427 E. 10th St. 704.347.2626 1601 East Blvd. 704.332.2414 Papa John’s Pizza – $ 210 E. Trade St. 704.333.4266
Luce Ristorante & Bar – $$$ Ember Grille – $$$ 1620 E. 4th St 704.375.7272 LaVecchia’s – $$$
214 N. Tryon St. – Hearst Plaza 704.344.9222 601 S. College St. - Westin Hotel 704.335.2064 Pasta & Provisions – $ 225 E. 6th St. 704.370.6776
Mama Ricotta’s – $$ Ri-Ra Irish Pub – $ 1528 Providence Rd. 704.364.2622 Longhorn Steakhouse – $$
601 S. Kings Dr. 704.343.0148 208 N. Tryon St 704.333.5554 Pita Pit – $ 700 E. Morehead St. 704.332.2300
214 N. Tryon St. 704.333.5856
June 10.indd 66 5/26/2010 9:14:53 AM

Morton’s – $$$ Dilworth Billiards
227 W.Trade St.- Carillon bldg. 704.333.2602 300 E. Tremont Ave. 704.333.3021
Outback Steakhouse – $$ Dixie’s Tavern
1412 East Blvd. 704.333.2602 301 E. 7th St. 704.374.1700
Ruth’s Chris – $$$ DoubleDoor Inn
222 S. Tryon St. 704.338.9444 218 E. Independence Blvd. 704.376.1446
Sullivan’s – $$$ Ed’s Tavern
1928 South Blvd. 704.335.8228 2200 Park Rd. 704.335.0033
Evening Muse
S U S H I 3227 N. Davidson St. 704.376.3737
Fox and Hound – $
Enso – $$ 330 N. Tryon St. 704.333.4113 bored?
210 E. Trade St. 704.716.3676 Hartigans Pub – $
Fujo Uptown Bistro – $$ 601 S. Ceder St. 704.347.1841
301 S. College St 704.954.0087 Hawthorne’s NY Pizza – $
KO Sushi – $$ 1701 E. 7th St. 704.358.9339
230 S. Tryon St. 704.372.7757 Howl at the Moon – $
Nikko – $$ 210 E. Trade St. 704.936.4695
1300-F South Blvd. 704.370.0100 Jillian’s SouthEnd – $
Pisces – $$ 300 E. Bland Street 704.376.4386
1100 E. Metropolitan Ave. 704.334.0009 Loft 1523 – $$
Room 112 – $$ 1523 Elizabeth Ave. 704.333.5898
112 S. Tryon St. 704.335.7112 Madison’s – $$
Ru-San’s Sushi – $$ 115 Fifth St. 704.299.0580
2440 Park Rd. 704.374.0008 Morehead Tavern – $
300 East Morehead St. 704.334.2655
T A P A S Mortimers -$
210 E. Trade St. 704.334.2655
Arpa Tapas – $$$ 704.372.7792 Phil’s Tavern – $
121 W. Trade St. 105 E. Fifth St. 704.347.0035
Cosmos Cafe – $$ 704.372.3553 Picasso’s – $
300 N. College St. 214 N. Church St. 704.331.0133
V E G E T A R I A N
Pravda – $$
300 N. College St. 704.375.8765
follow us on facebook, we’ll entertain you
Presto Bar and Grill – $ uptown magazine
Blynk – $ 445 W. Trade St. 704.334.7088
200 S. Tryon 704.522.3750 Ri-Ra Irish Pub – $
Dish – $ 208 N. Tryon St 704.333.5554
1220 Thomas Ave. 704.344.0343 Selwyn Pub – $
Something Classic Café – $ 2801 Selwyn Ave. 704.333.3443
715 Providence Rd. 704.347.3666 Stool Pigeons – $
214 N. Church St. 704.358.3788
V I E T N A M E S E Suite – $
210 E. Trade St. 704.999.7934
Pho An Hoa – $ The Attic – $
4832 Central Ave. 704.537.2595 200 N. Tryon St. 704.358.4244
The Corner Pub – $
B A R S 335 N. Graham St. 704.376.2720
The Forum – $$
Amos SouthEnd – $ 300 N. College St. 704.375.8765
1423 S. Tryon St. 704.377.6874 The Gin Mill – $
Apostrophe Lounge – $$ 1411 S. Tryon St. 704.373.0782
1400 S. Tryon St. 704.371.7079 The Penguin – $
BAR Charlotte – $ 1921 Commonwealth Ave. 704.375.6959
300 N. College St. 704.342.2557 The Pub – $
Big Ben’s Pub – $$ 710 West Trade St. 704.333.9818
801 Providence Rd. 704.334.6338 Thomas Street Tavern – $
Buckhead Saloon – $ 1218 Thomas St. 704.376.1622
201 E. 5th St. 704.370.0687 Tilt – $$
Cans Bar – $ 127 W. Trade St. 704.347.4870
500 W. 5th St. 704.940.0200 Town Tavern – $
Cedar Street Tavern – $ 200 N. Tryon
120 N. Cedar St. 704.333.3448 Tremont Music Hall – $
Connolly’s on 5th – $ 400 W Tremont Ave. 704.343.9494
115 E. 5th St. 704.358.9070 Tutto Mondo – $
Cosmos – $$ 1820 South Blvd. 704.332.8149
300 N. College St. 704.375.8765 Tyber Creek Pub – $
Coyote Ugly – $ 1933 South Blvd. 704.343.2727
521 N. College St. 704.347.6869 Vinnie’s Sardine – $
Crave the Dessert Bar – $ 1714 South Blvd. 704.332.0006
501 W. 5th St. 704.277.9993 Whiskey River – $
Dilworth Bar & Grille 210 E. Trade St. 704.749.1097
911 E. Morehead St. 704.377.3808 Wild Wings - $
210 E. Trade St. 704.716.9464
June 10.indd 67 5/26/2010 9:14:54 AM

5/26/2010 9:14:58 AM June 10.indd 68
interview:
featured properties:
28th Ro
• NoDa / Arts District
• High-end finishes and kitchens
• Below market rates @ 3.89%
• Seller pays ALL closing costs
• Starting at $155,000
The Frederick
• Historic property
• 1/2 off property taxes
• Owner financing
• Fourth Ward / Uptown
Southend Towns
• Heart of the entertainment district
• Adjacent to light-rail
• 3 beds, 3.5 baths, garage for $249,000
• New All brick townhomes
• Zoned for Live / Work
Trinity Towns
• 1 block to rail, dining, entertainment
• In the heart of South End
• New brick 2 bed / 2 bath townhomes
• IKEA kitchens
This advertisement was paid for by Scott Lindsley - Realtor®. To contact Scott directly call 704.906.1645
or visit www.NewCondosCharlotte.com to find your dream condo in Uptown Charlotte!

Uptown Magazine June 2010

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Uptown Magazine June 2010

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uptown m a g a z i n e

THE GREEN ISSUE

June 10.indd 1 5/26/2010 9:10:34 AM

UP TO $3000 IN FREE RENT AVAILABLE CALL 704.332.5022 TO LEARN MORE

June 10.indd 2 5/26/2010 9:10:39 AM

SOCIAL SPACES PRIVATE PL ACES

now leasing // 888.890.3 794

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June 10.indd 3 5/26/2010 9:10:39 AM

Priced from the $200’s Unit

June 10.indd 5 5/26/2010 9:10:42 AM

June 10.indd 7 5/26/2010 9:10:47 AM

but you can say uptown in only one breath

covering in-town Charlotte since 2005

June 10.indd 8 5/26/2010 9:10:48 AM

From the $190’s • 1,747 to 4,500 sq.ft.

For More Information, Visit RyanHomesUM.com www.uptownclt.com uptown 9

June 10.indd 9 5/26/2010 9:10:49 AM

About 350 well-heeled Charlotteans

June 10.indd 10 5/26/2010 9:10:53 AM

June 10.indd 11 5/26/2010 9:10:57 AM

The new NASCAR Hall of Fame is less

June 10.indd 12 5/26/2010 9:11:01 AM

OPEN HOUSE 2-5 PM, OR BY APPOINTMENT

June 10.indd 13 5/26/2010 9:11:02 AM

June 10.indd 14 5/26/2010 9:11:05 AM

June 10.indd 15 5/26/2010 9:11:10 AM

name: Little Shiva Shelly Shepard, Deciding to move Photographer Jim

June 10.indd 16 5/26/2010 9:11:25 AM

Peter Reinhart is the A man about town

June 10.indd 17 5/26/2010 9:11:26 AM

June 10.indd 18 5/26/2010 9:11:39 AM

June 10.indd 19 5/26/2010 9:11:40 AM

June 10.indd 20 5/26/2010 9:11:44 AM

gayngs leader ryan olson

words & pictures:

June 10.indd 22 5/26/2010 9:12:06 AM

June 10.indd 23 5/26/2010 9:12:20 AM

June 10.indd 24 5/26/2010 9:12:27 AM

June 10.indd 25 5/26/2010 9:12:34 AM

June 10.indd 26 5/26/2010 9:12:39 AM

June 10.indd 27 5/26/2010 9:12:47 AM

You’ve filled up both recycle bins, you’ve

June 10.indd 28 5/26/2010 9:12:50 AM

June 10.indd 29 5/26/2010 9:12:55 AM

June 10.indd 30 5/26/2010 9:13:02 AM

June 10.indd 31 5/26/2010 9:13:08 AM

June 10.indd 32 5/26/2010 9:13:08 AM

Only 4 Units Remain!

Located conveniently near the corner

June 10.indd 33 5/26/2010 9:13:10 AM

p.e.l.t. sandwich - pancetta | egg salad | lettuce | tomato

June 10.indd 34 5/26/2010 9:13:13 AM

June 10.indd 35 5/26/2010 9:13:15 AM

meat lover’s salad

June 10.indd 36 5/26/2010 9:13:17 AM

“ Just because we work

June 10.indd 37 5/26/2010 9:13:19 AM

Visit Energy Cafe for a

Tues. 11:30am - 6:30pm | Sat. 9am – 2pm

2104 South Boulevard in the South End

www.facebook.com/athertonmillandmarket 101 S. Tryon Street • Bank of America Plaza

Serving until 2am

June 10.indd 38 5/26/2010 9:13:21 AM