The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon: for $20, you get $40 worth of cosmopolitan cuisine at Global Restaurant.
Global Restaurant mingles an artful array of fine-dining fare in a contemporary backdrop. Chef Bernard uses locally sourced ingredients to handcraft an eclectic menu of globally inspired cuisine prepped with a French flair, like a sandwich served in a beret. Diners dive into the chef’s signature lamb dish, pulled shoulder and seared loin spattered with tarragon lamb jus and resting atop french beans and baby potatoes ($33). Homemade potato gnocchi ($22) gives the humble potato a much-deserved starring role, and the diver scallop crudo beckons diners with sweet mango salsa, arugula, and prerecorded siren calls ($15).
A selection of house-made desserts such as the white- and dark-chocolate mousse ($8.50) positively reinforces your body’s craving for sweets. Diners can savor each delicious mouthful amid a casual ambiance featuring clean lines, cobalt-blue walls and dressed-down water glasses.
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.