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.
Now that we've entered the year where two-thousand is pronounced twenty, we've officially reached the future. Stay on the cutting edge of foodnology with today’s deal: for $12 you get $30 worth of tapas, drinks, and more at the tech-savvy restaurant known to its fellow machines as T1 Tapas. This futuristic marriage of technology, humanity, and tasty cuisine is located just a short 17-mile robo-datctyl trip from downtown Charlotte.
In 2003, brothers Sammy and Marvin Young began selling slow-smoked meats from street corners to honor the memory and home-cooked recipes of their mother, Sadie. They insisted on smoking the meats in a 16-foot wood pit smoker instead of with gas or incense sticks, maximizing the flavor and tenderness of each sandwich and plate they served. This dedication to slow, old-fashioned barbecuing helped them gain a loyal following of foodies, who praised the brothers for their juicy brisket, succulent turkey legs, and fall-off-the-bone ribs. Thanks to their initial success, the duo's business has grown and now boasts a state-of-the-art food truck, which delivers smoky meats and comforting Southern sides and desserts to business lunchers and catered events throughout the Carolinas.
Chefs layer pizza crusts with a custom mix of toppings?including mushrooms, pepperoni slices, and barbecue sauce?before topping them off with a heap of cheese and popping them into the oven for a golden-brown finish. In addition to pizzas, the chefs tuck gyro meat into pitas, and smother buffalo chicken hoagies in melted cheese. The cozy eatery features a floor-to-ceiling mural of diners enjoying pizza on a deck overlooking a tree-lined lake?or diners can enjoy the real thing, by taking their meals alfresco on the sidewalk patio.
From its humble origins as a small, old-fashioned ice-cream parlor operating out of a renovated gas station in Burlington, Vermont, Ben and Jerry's now delights taste buds in locations across the U.S. and 25 countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, high quality ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Chocolate Fudge Brownie.
Fresh, seasonal flavors flow through the latin fusion specialties at Verde, from guacamole prepared table-side to sizzling fajitas steeped in homemade marinades. Made-in-house sauces, chipotle peppers, and a sprinkling of queso fresco add touches of spice and authenticity to each dish, served in a bright green dining room.