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 wraparound wall mural features a moose lounging among the trees at The Friendly Moose, where staff serve a warm, friendly experience along with plates of hearty American cuisine. Diners can try a Carolina burger topped with chili and slaw for lunch, a 12-ounce rib eye, or poutine slathered in gravy and cheese for dinner, or coconut-cream pie for dessert.
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.
There’s nothing more quintessentially Irish than Guinness beer, a fact not lost on the chefs at Fitzgerald’s Irish Pub. Led by Deacon Ovall, recently featured on Fox Charlotte's Chef Spotlight, the kitchen staff pairs house-cured corned beef and cabbage with Guinness au jus, smothers flank-steak shepherd's pie with Guinness gravy, and batters fried cod fillets in Guinness batter. But the menu is nothing if not multifaceted, with offerings ranging from traditional Irish eats and hearty half-pound Black Angus burgers to nearly a dozen freshly tossed salads.
Diners can pair their upscale pub eats with a hearty selection of pours. Four of the eight draft beers on tap hail from Ireland itself, and the servers also mix up "Lucktinis," including the Spiced Leprechaun made with Bacardi Oakheart, sour-apple Schnapps, and pineapple juice. Big-screen TVs dazzle eyes as flights of Irish whiskey tantalize tongues. Every Wednesday at 9 p.m., rounds of trivia keep brains from forgetting little-known factoids, such as the name of George Washington’s least-favorite fruit.
Standing before a mural of the nighttime Charlotte skyline with "The Comedy Zone" imposed over a massive moon, nationally touring comics present finely honed humor. Within the NC Music Factory's sprawling entertainment complex, The Comedy Zone keeps punch lines rolling with its regularly stuffed calendar of established and up-and-coming jokesters. From table seats, visitors can wet their whistles with a bounty of domestic and imported beers, bottles of wine, four-straw margaritas, and savory cocktails and feast upon a menu of classic pub fare. Monthly open-mic nights test rookies' mettle, and armchair comics can sign up for classes where industry professionals ramp up joke-writing skills, obliterate stage fright, and share the secret noise that makes hecklers cry.
Within a two-story residential building lives Kennedy?s Premium Bar & Grill, where past a large outer deck, patrons will find three bars, 17 televisions, and a menu that sports American and Irish classics. Entrees include shepherd's pie, fish and chips, and chicken pasta, alongside hefty half-pound burgers, chicken sandwiches, and fried pickles. Meanwhile, a drink menu includes and a sprawling list of scotches, cordials, wines, and bottled and draft beers.