When James Hughes, Steven Ramsey, and Matthew Connors moved to Florida together, they fished and lounged on the beach all day and worked at restaurants and bars all night. After returning to the Carolinas, the trio opened Sharkey's Raw Bar & Grill to capture the spirit of their favorite beachside pastime and the infectious energy of the area?s bustling nightlife. The private chef for the Masters golf tournament for five years, executive chef Steven steams, grills, and fries some of the ocean?s tastiest catches, including shrimp, oysters, crab, and fish. His menu also unfolds with crab-cake sandwiches, 10-ounce rib-eye steaks, and gator bites most popular with vengeful pirates with hooks for hands.
A second-place-award winner in the 2011 National Bartending Competition, Matthew manages a full stock of liquor that washes down each bite. Diners can dig in at the outdoor seating area or in the spacious 125-seat dining room, which evokes an oceanic feel with a large mural of octopi, sharks, fish, and a sunbathing Poseidon. Along with their fresh seafood, Sharkey's Raw Bar & Grill entices guests with live music every Friday and Saturday night.
Far more than a mere bar, Tavern 24 treats its guests to a relaxed, cozy atmosphere full of cold beers, hearty pub cuisine, sports on the TV, and a family-friendly environment. Guests sink their teeth into gourmet Angus-beef burgers, thin-crust pizzas, or plates of steak and grilled salmon, or sip margaritas, wine, and tasty craft beer on tap.
Many dance companies approach ballet from a modern angle. Caroline Calouche prefers a more perpendicular one. When the stage is not enough space for her visions of macabre masquerade balls or surreal dreamscapes, she takes to the air above it, outfitted with a cirque's worth of aerial harnesses and accouterments. Her dancers are just as likely to pirouette down a 20-foot skein of golden silk as across a hardwood floor. Pairs of lovers might hang precariously from the frame of a hollow cube or perform a gravity-defying pas de deux on the double lyra—their suspension above the earth either an expression of freedom or a prison of their own making. Like identifying an elderly smoker's gender over the phone, the airborne element leaves plenty of room for interpretation.
By marrying the storytelling ability of floor-bound choreography with the gravity-defying tricks of circus arts, Caroline Calouche & Co. unleashes the full potential of aerial dance. The company's productions are free to venture to strange new places. For example, in past shows, women have risen from their graves to haunt their murderous husbands. Likewise, the sounds of Moby and Blue Man Group are more likely to be heard than Debussy.
Audience members who want to plqy the ropes and silks for themselves can learn to do so during the dance company's aerial-dance classes, along with a tight curriculum of ballet, contemporary, and stretching and strengthening courses. For all its global influences and aerial showmanship, Caroline Calouche & Co. keeps its feet rooted in the local community with outreach programs for all ages, ethnicities, and social groups.
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.
As Tommy, one of Howl at the Moon’s piano players, explains on the club’s website, “Every night…we try and throw a party, regardless of whether it’s a Tuesday night or a Saturday night.” The bar’s trademark dueling pianos serve as the epicenter of these nightly celebrations; patrons submit their favorite songs on slips of paper for the pianists and backing musicians to recreate. If the website’s playlist is any indication, the bands can handle popular songs from all genres and eras, from Bon Jovi’s “Livin’ on a Prayer” to Kanye West’s “All of the Lights.” The performances are spirited: colorful lights splash upon a stage where servers, guests, and chairs that have somehow developed mobility all dance along to the music.
Fueling the celebration is the bar’s indulgent selection of drinks. Servers stand over patrons to plunge jello injectors into their mouths, and revelers grab colorful straws to help drain 86-ounce booze buckets filled with sangria or other fruity libations. Pomegranate liqueur and honey-infused whiskey sweeten specialty cocktails, and local beers add depth to coolers stocked with Stella Artois and Dos Equis.
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.