Presto Bar and Grill spurns frozen and canned foods, instead offering the freshest meats, seafood, and vegetables, artfully presented and crafted with personal attention. Presto Grill's menu is headlined by the Angus burger, a sumptuous half-pound of fresh ground chuck that's char-grilled and tucked in a toasted kaiser roll ($7.75). Pizza purveyors use their jeweler's loupes to inspect the blemish-less spinach-cheese pizza, made in-house with mozzarella, feta, and parmesan cheese ($9.95 for 10"). Those in an aquatic state of mind can nosh on the seafood jambalaya, a mixture of shrimp, scallops, and calamari sautéed in a piquant Cajun tomato-cream sauce ($16.95). Finish by indulging in one of Presto's alluring desserts, such as the tuxedo truffle mousse ($6) and its attendant white-and-dark-chocolate icing, which can be quickly applied as an emergency wedding tuxedo. Sit underneath the red umbrellas dotting Presto Bar and Grill's exquisite rooftop patio, which affords scenic views of the Charlotte skyline, or conquer the Internet on the restaurant's WiFi. With free nearby parking, diners can easily rumble in on coal-powered moto-ottomans.
Savory small plates, including mac ?n? cheese and sliders made with locally farmed and organic Angus beef, pave the way to Crave Dessert Bar's main attraction?decadent desserts. The bar's sweet treats, which earned it Charlotte's best location for To Die For Desserts in 2012 by Elevate Lifestyle Magazine, include carrot and walnut cupcakes and chocolate fondue with seasonal fruits and marshmallows. Chocolate-swirled cheesecake rests atop a fudge-brown crust, and the red velvet cake, cream-cheese frosting, and toasted pecans of the Scarlet Letter layer cake pay homage to the only foods Nathaniel Hawthorne ate while writing The Scarlett Letter.
To complement the tapas and desserts? flavors, diners can puff on hookahs in more than 16 fruit varieties, including peach and watermelon. Bartenders craft more than 40 signature cocktails, which make the bar?s photographs and canvases by local artists more and more appealing as evenings progress. The loft's hardwood floors, exposed brick, and comfy chairs and couches accommodate guests until 2 a.m. Tuesday?Sunday, and after 8 p.m. on Fridays and Saturdays, the bar transforms into a 21+ hot spot.
Queen City Segway Tours offers two-hour tours of downtown Charlotte aboard easy-to-maneuver Segways. Each Segway is equipped with high-speed microprocessors, solid-state gyroscopes, and powerful electric motors that keep riders of all ages balanced as they discover their Seg-legs. Cruise past sights such as the Wells Fargo Cultural Campus, Bank of America Stadium, Frazier Park, the Irwin Creek Greenway, and the historic Fourth Ward District, or customize your own route through the city's lesser-known lava pits and leopard-infested labyrinths. Tours are led by a knowledgeable and entertaining tour guide, and with group sizes limited to a maximum of six, you'll never have to worry about lagging behind. Whether you're visiting the Queen City for a day, or you've lived in its trees all your life, an expedition from Queen City Segway Tours is an exciting way to see Charlotte.
Pie Town approaches each pizza as a work of crusted art, with local ingredients weaving in and out of each pie like the woodwinds in a cheese-based concerto. Pie Town uses both classic and 12-grain crusts as doughy circumferences for its pizza creations. Pie Town's pies are cooked for less than three minutes in the 800-degree heat of the restaurant's oven. When pizzas are done cooking, they are immediately brought to the table for inspection by the customer's taste buds. Acclaimed pizzas on Pie Town's dinner menu include the margherita ($12), which employs mozzarella cheese from the Chapel Hill Creamery, and the Bacon and Egg ($13), where the eggs cook atop the piping hot pizza like magnifying-glassed ants on a bacon-and-arugula sidewalk. An assortment of traditional toppings ($2 each), such as pepperoni and Italian sausage, are also available as slingshot ammunition. Pie Town also serves a selection of appetizers ($5–$6), salads ($6–$7), and desserts such as gelato du jour or chocolate fondue with strawberries, marshmallows, and Rice Krispies treats ($7).
Each tender patty of a Roadside burger is constructed of Sterling Silver premium grain-fed beef, aged for a minimum of 21 days to maximize tenderness. Signature burgers include the Roadside Rally, which tops a double cheeseburger with chili, slaw, onions, and mustard, and the Route 66, which blankets a double burger in pepper jack cheese, bacon, and barbecue sauce. But the eco-conscious burgers are only the beginning of Roadside's green pledge. To complement exposed brick and nostalgic advertising signs, Roadside outfits each restaurant with sustainable bamboo floors, recycled countertops and chairs, and picnic tables whittled from the driftwood of naturally floating picnic tables. The walls are decorated with reclaimed barn siding, while the names of diners who have successfully completed the eatery's famous quadruple Roadstar cheeseburger challenge decorate the virtual walls of their online shrine. Below hanging lights like scoops of vanilla ice cream, diners slurp up creamy milkshakes, such as Oreo and cremesicle, and two-hand signature burgers with slaw or chili, and a portion of those profits are donated to American Roadside charities, which helps children and families in need. On May 28, American Roadside celebrates National Hamburger Day with a contest that includes a new Harley-Davidson as a prize. After finishing off a hot Philly cheesesteak, patrons can add a boost to their evening with a glass of wine or beer, or add a boost to everyone's evening by drinking the biodiesel fuel crafted from Roadside's recycled fry oil.
Through the wide entrance of Onoki Sushi Bar, visitors are greeted into the dining room's bright colors and clean lines that allow the food to take the spotlight. Servers present menus that feature traditional rolls and specialty rolls such as the Dazed & Confused that's lined with shrimp tempura and topped with tuna, salmon, and a yellowtail bandana. During lunch, stop in for a nine-piece chef's choice sashimi lunch or another special combination and refresh with a glass of the house beer.