Escape Oxygen Bar breathes energy into Greenville with a bar that bestows all the luxuriant necessities of life: crisp air, mirthful meals, adult nectar, a dimly lit dance floor, and aromatic inhalables. An oxygen bar treatment ($5) enhances atmospheric ambience by blushing lungs with fragrant air, stimulating the mind until it can solve crossword puzzles written in Pig Latin. Tip back a top-shelf cocktail ($5) and dip low on the laser-lit dance floor, or win back your detachable third hand on one of two vast pool tables. The hookah bar ($5 per person) soothes smokers with an exotic inhalant that preps parched palates for socially agreeable dishes such as chicken wings ($5.50) or cheese fries ($4). The value of this Groupon cannot be used toward cover charges.
A visit to Habiba Mediterranean Restaurant begins with a puff of smoke. Seated on the patio, groups of friends share conversation and hookahs bubbling with a variety of flavors. Inside, these aromatic fumes give way to the appetizing aromas of traditional Moroccan, Lebanese, and Indian cuisine. Here, chefs slide ground lamb onto skewers and blend chickpeas into hummus using nothing but a stern gaze. Lamb shanks are slow roasted in a spice mix, and their refreshing tabouli salad combines bulghur wheat, parsley, tomato, mint, lemon, & olive oil. Bartenders pour wine and beer at a full bar paneled in glossy wood, which reflects walls awash with rich reds and greens.
Global Restaurant's Chef Bernard grew up along the sun-soaked shores of the southern French village of Nice, where his grandfather was a pastry chef and his father owned a fish shop. This rich familial and Francophilic culinary heritage inspired him to take chef apprenticeships in Paris, the United Kingdom, Russia, and upon globe-roving cruise ships. His travels infused an eclectic edge into his cooking, which still incorporates traditional meals, fusion concepts, and a French spirit. His journeys also yielded him more than recipes — during one of his cruises, he met his wife, Shannon, whose experience with the front end of the food-and-beverage industry led the pair to open their own restaurant in Charlotte.
Inside the duo's creation, Global Restaurant, electric blues and oranges brighten the space, and crisp tablecloths lay a canvas for dishes with inventive flavors and artistic presentations. Chef Bernard's specialties include cauliflower-goat-cheese sauce, boldly splashed across a seared sea bass, and date chutney and caramelized apples that dance across an all-natural duck.
The menu, which is in many ways a travelogue of Bernard and Shannon's journeys, has snagged the attention of the Charlotte Observer and of WCNC's Charlotte Today, which invited Bernard on air for a live cooking demo, where he seared some of his famous diver scallops atop the weatherman's greenscreen.
Featuring fresh and flavorful American food, Bask is a local favorite. No need to miss out on Bask just because you are avoiding fat or gluten. The restaurant has loads of options that can accommodate your dietary needs. Be sure to add a kick to your meal with a refreshment from the beer, wine or cocktail list. On warmer days, take advantage of Bask's outdoor seating. Need room for one more? Add another to your party — Bask is great for large groups.
It can be a bit of a mob scene on the weekends, so don't take a chance on getting seated — best to call ahead and make a reservation. No need to put on airs for a trip to Bask — the dress code and ambience at this restaurant are totally laid-back. If you're hoping to make a smashing impression at your next soiree, you can also have Bask cater for you. Dining out isn't your only option here — pickup is available, too.
Parking is available in the lot next door, as is valet. If the lot is full, street parking is also an option.
Prices tend towards the moderate side, with the average tab at Bask running under $30 per person. Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
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.
Nikko Japanese Restaurant and Sushi Bar is a sleek contemporary hotspot for sushi in Charlotte. Relish in a delicious appetizer like the Kalbi, char-grilled Korean style barbecue beef ribs with cucumber kimchi on the side. Get ready for the main course with traditional Miso Soup or go big with the King Crab Soup. Now, it’s time to take a venture with Nikko’s specialties. Try the Dancing Queen roll with steamed asparagus and spicy tuna, and you’ll be singing that song all night long. If you’re fancy and you know it, go for the VIP Roll with salmon, avocado and mango. Do you have your little black dress on? The Sexy Salmon Roll is for you, and you’ll want to text all your friends when you try the OMG Roll. Premium sake selections and fine liquor are available to add to your authentic yet contemporary Nikko experience. Tune in to Nikko’s website for daily drink specials. Make your reservation at Nikko Japanese Restaurant and Sushi Bar for a great night out.