Lovingly tended by proprietors and master winemakers Tommy and Amie Baudoin, the idyllic fields of Morgan Ridge Vineyards yield delicious, fruity batches of handcrafted vino. Six varieties of grapes sprout from the fertile grounds, including classics such as chardonnay and merlot and rarer fruits such as sangiovese and seyval blanc. Within the newly built winery, stout oak barrels house a harvest of 1,500 cases of wine per year, and a tasting room welcomes guests with warm, comfortable hospitality. Regular tours explore the vineyard’s rolling hills and neat rows of plants before retiring to the tasting room, where patrons sample the fruits of the Baudoin's labor by drinking their wines and trying on their work gloves.
The tree-topped slopes of the Uwharrie Mountains lead to the observation decks of Stony Mountain Vineyards, where the Furr family produces traditional European red and white wines. In addition to popular varietals such as cabernet sauvignon, syrah, sangiovese, chardonnay, and riesling, the winery produces spirited libations made from raspberries, strawberries, peaches, blackberries, and muscadines. Visitors intrigued by the fruity wines can visit the winery for wine tastings, informative tours, and a panoramic view of the Uwharrie Mountains.
Head chef Jon Martinson and owner-sommelier David Soper incorporate fresh local ingredients into a menu brimming with unique tapas, flatbread pizzas, and other seasonal bites. Warm up with an order of rosemary-brown-butter roasted nuts ($5), or submerge tooth divers in the Cajun sweet corn and crab dip ($6). For the main course, shareable small-portion tapas entice diners with a spectrum of unique tastes. Mussels perform tableside feats of strength with a topping of red curry dashi, coconut milk, and miso butter ($8), and grilled flank steak teams up with a locavore-pleasing Clover Farm mushroom and spring-onion bread pudding ($12). At lunch, Nanny’s margherita flatbread tut-tuts unruly hunger ($6), and a mouthwatering pulled-pork sandwich served on a soft bolillo roll dives playfully into tomatillo-ancho chili sauce ($10).
PRP Wine International's experts carefully select each bottle in their inventory from all corners of the globe and ship them directly to patrons’ doorsteps. They collect from vineyards in Germany, Hungary, Italy, and Australia as well as stockpiling an array of Spanish wines such as Vega del Geroa rioja, a maze of smoke and berries. Unique offerings include celebratory sparkling wines with gold flakes, and all are available through an online shop, private tastings conducted in clients' homes, or special tasting events.
Although wine is their specialty, PRP also deals wine-related gifts such as etched stemware, bottles, and personalized coasters. They can customize labels for special events such as weddings, birthdays, or a yacht's first bath, and they can seal bottles with a hand-dipped wax seal.
At an hour when many bars and restaurants are busy closing up shop, Dream Nightclub lights up as a beacon to nocturnal wanderers from across the city. Custom-designed graffiti murals, pulsing LED lights, and energetic dance beats greet patrons as soon as they enter the after-dark dancehall and performance venue. The 5,000-square-foot club features ample lounge seating for bottle service or dramatically lit staring contests, as well as two bars and a full-service kitchen that churns out plates laden with chicken wings and french fries as late as 2:30 a.m. on most nights. A QSC sound system floods the dance floor with Latin, techno, or hip-hop tunes depending on the day, although the club also hosts occasional DJ sets and regular jazz-band performances.
A new player on Charlotte's vibrant culinary scene, El Camino greets diners with a menu of fresh, scratch-made Tex-Mex dishes that are as innovative as they are family-friendly. Meals often start with the kitchen's signature guacamole, which contains traditional ingredients—hand-smashed avocados, fresh tomatoes, and cilantro—but with a creative addition of roasted peppers. Warm flour tortillas play triple duty; they envelop spinach and cheese to create quesadillas, hold unusual fixings, such as fried chicken or beef brisket, inside half a dozen taco varieties, and wrap themselves around nine kinds of overstuffed burritos. The El Camino kitchen prepares north-of-the-border specialties as well, including Cowboy Burgers topped with pepper jack cheese and a West Texas chili made with five varieties of peppers.