Ever Andalo
3116 N. Davidson St.
704-910-6543, everandalo.com
Ever Andalo feels like a neighborhood trattoria and moves at the pace of one. The Focaccia comes with a flight of three olive oils and a tasting guide that describes each one—but the pasta, made in-house, steals the show. 


Charlotte, Nc May 6th, 2022 Photos At Yunta Photographed In Charlotte, Nc On May 6th 2022. Photo By Peter Taylor

Photo by Peter Taylor.

Yunta
2201 South Blvd., Ste. 130
980-495-2253, yuntanikkei.com
The team behind Viva Chicken merges Peruvian and Japanese cuisines in a sleek, upscale atmosphere. Don’t leave without trying the Parmesano Maki, a sushi roll with Japanese fried shrimp, scallops, avocado, lime, and Nikkei butter, topped with shaved Parmesan.


Charlotte, Nc January 14th 2022 Interior And Food At Resident Culture In South End. Photographed In Charlotte, Nc On January 14th 2021. Photo By Peter Taylor

Photo by Peter Taylor.

El Toro Bruto
332 W. Bland St.
704-728-8822, eltorobruto.com
Los Angeles native Hector González-Mora consistently sold out of 500-plus breakfast tacos in less than an hour at his former pop-up, Chilito. Now you can get your fix at El Toro Bruto, his counter-service booth, inside Resident Culture South End, which serves all-day tacos, quesadillas, and platters of loaded nachos. 


Charlotte, North Carolina July 14th, 2022 : Chef Robin And The Omakase At Prime Fish. Featuring Raw Octo, Hamachi Tsukuri, Oh Toro (fatty Tuna), Hon Sakuramasu, Ebodai Photographed By Peter Taylor In Charlotte, Nc. July 14, 2022.

Chef Robin shaves Spanish truffles over seared A5 Miyazaki Wagyu, a premium beef imported from Japan. Photo by Peter Taylor.

Omakase Experience
2907 Providence Road, Ste. 101
704-754-4315, omakaseclt.com
Omakase means “trust the chef,” so bring an adventurous palate to this 16-course meal. Executive Chef Robin Anthony procures more than 90% of his fish through a market in Tokyo, and the meal starts with lighter fish and gets oilier with each course—similar to a sommelier’s progression from whites to full-bodied reds during a wine dinner. The $300-per-person price tag might sound excessive, but when you see the ingredients, knife skills, and precision that go into plating this meal, it all makes sense. 





Source link