Owner Dalton Espaillat can be stubborn when it comes to what he allows in his kitchen at Three Amigos Mexican Grill and Cantina. He won’t permit premade sauces, or anything but the freshest vegetables and meats. He insists that the previous day’s rice, beans, and stove be discarded, and that new batches be whipped up in their stead. Dalton’s team of skilled chefs is more than happy to oblige, nimbly folding their ingredients into Mexican specialties lauded by reporters from CBS Charlotte as the best in town. The culinary team also specializes in traditional seafood dishes such as camarones a la diabla, loaded with plump shrimp. The kitchen staff extends their culinary expertise to a sweeping array of enchiladas—including the enchiladas poblanas with mole that reporters from Creative Loafing praised as “boldly complex” and “densely flavored.”
Come nightfall, the chefs turn their attention to a late-night menu of Dominican specialties, from empanadas to chimi burgers—ideal snacks after a long night of dancing or rustling oxen. Customers await their meals out in the lively dining room, clinking glasses of micheladas and freshly squeezed margaritas.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Toast Café’s dedication to top-notch service comes with a unique twist: Every server tends to every table in an effort to keep glasses filled and customer needs met. Meals are speedily fulfilled in the kitchen, as cooks crack pasteurized eggs into sizzling frying pans, whisk the golden yolks into classic flapjack batter, or prop uncracked shells up on high walls in an effort to re-create nursery rhymes. The café’s breakfast menu is populated with inventive offerings such as french toast stuffed with peanut butter and bananas, whereas lunchtime diners can dig into hearty selections including the meatloaf sandwich crowned with american cheese. The Davidson location also has a dinner menu each Wednesday through Saturday, featuring entrees such as walnut-crusted trout and chicken parmesan. Bartenders at both locations pour signature martinis and wines by the glass.
America’s Mattress of the Carolinas' show rooms brim with plush, pillow-top, and memory-foam mattresses that vary in firmness and coil structure to help any sleeper find a match. The staff invites clients to try out a nap or enchanted slumber upon one of the store's own brand of budget-friendly mattresses. The selection also includes Tempur-Pedic models and Serta models, such as the iComfort with gel-infused memory foam.
To accessorize their purchases, clients can peruse a selection of bedroom furnishings, memory-foam pillows, and mattress protectors that seal in a mattress's naturally smoky flavor. Clients can enlist the store's staff to help haul away old bedding and set up new purchases.
At the heart of Hawthorne's New York Pizza & Bar is a ball of dough. Over the past 10 years at seven locations, chefs use this dough to craft a seemingly infinite number of unique pies, including a special white pizza topped with ricotta cream sauce and mozzarella. But they also use it to create another kind of treat: garlic knots. These oven-baked bites are glazed with a seasoned garlic sauce, and since they're an appetizer, guests can start meals by munching on them instead of gnawing idly on the table. In addition to its main menu, Hawthorne's also boasts a lengthy gluten-free selection, which features many of the same entrees as well as a couple gluten-free beers.
Restaurateurs Jon and Kim Dressler have passed their name to a pair of eateries that carry themselves with a classy swagger, confidently hosting refined American dishes created by executive chef Scott Hollingsworth. Steak and seafood headline both dinner menus, and the Metro’s upscale luncheon appeases midday patrons looking to escape their cubicles and collect a few sandwich calories. Dressler's also offers on- and off-site catering for special events; the Metro location provides an outdoor patio with delicious views of the city’s gravy-drenched skyscrapers.