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 dueling pianists at Piano Man face off, vying for applause as they blaze through the biggest hits from the last hundred years. As they hit each note with perfection, audience members holler their requests and sing along with the pros, a fact the house prides itself on. When their requests hit the stage, guests can cheers with a host of tropical drinks, including the Malibu Painkiller—a euphoric combination of Malibu coconut, black, and sunshine blended with lemonade, OJ, and sprite—or the Entourage Margarita, with Avion tequila, raspberry liqueur, pineapple juice, and fresh-squeezed lime juice. To make sure they can remember the name of their favorite song, guests can soak up the cocktails with a menu of pub food classics such as burgers and wings.
Dave and Ester DeFehr founded Daveste' Vineyards in 2003, and, after several years preparing the land, turned their first harvest into 500 cases in 2006. Today, alongside winemaker Sara Wooten, Dave and Ester continue to take a minimalist approach to winemaking, limiting their production to some 1,500 cases per year. Despite its size, the DeFehr's output has resulted in award-winning varietals, as well as both dry and semi-sweet whites and reds. Visitors to the vineyard may test some of that selection inside the property's rustic, timber-frame tasting room, which doubles as a gallery for local artists.
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.
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).
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.