Friday Night Lights

The picture in the pink sweater is the normal me. The other two are me at the beginning of a reaction. My eye is nearly swollen shut, my face is puffed out…I've been much worse but taking pictures of my face wasn't on my mind during those times. (This particular reaction kept increasing in intensity and I had to go to the hospital.) There is a new post written beneath the pictures.

Friday night Nathan and I went to see the Christmas tree lighting in South Park. It was cold and we were hungry and we really didn't feel like waiting for them to flip the switch so that we could say, "Ooh" with the rest of the crowd, so we went to McCormick & Schmicks for some oysters. We sat down at the bar and one of the bartenders immediately greeted us and I asked for a wine list. We said that we were in the mood for a red wine. I commented that I like my reds to jump out of the glass and slap me in the face, while Nathan likes his to be a bit mellower. Nathan said, not necessarily and I replied, "well you almost always prefer Merlots…but then again, you do like a good Zinfandel." So, obviously we didn't know what we wanted right away. We looked at the list and the bartender suggested BV Cabernet (Beaulieu Vineyards)and I said I'm not really a fan of theirs. So he waited, and waited…he actually made me feel rushed to make a decision. So, we threw an order out to him and then decided we might as well order a bottle…then, I realized we should taste it…I'm glad we did. The first wine I selected wasn't what we liked and it was pricier than what we ended up with. We tasted a couple of wines, I really liked Elements but Nathan liked Ménage à Trois better and it was lighter, which would go better with the oysters we were about to order.
The oysters came and they were good, small Chesapeake oysters but good nonetheless. We decided to split a wedge salad and handed my food allergy card over to the bartender. We explained that the blue cheese dressing might contain mustard flour or Dijon and if so, we would just prefer balsamic vinegar with blue cheese crumbles. He said, "vinaigrette?" I said, "if it's safe, sure." The bartender told us the kitchen could separate the salad and still give Nathan the blue cheese dressing. Nathan said, "they don't have to work that hard at it, we'll share it." The bartender assured him it wasn't a problem and he'd have them split it up so Nathan could still have the blue cheese dressing.
A little while passed and apparently, that bartender went off duty for the night, which left the other bartender on his own. Bartender 2 was doing fine by himself and when a little time had passed and our salad hadn't arrived, we asked him to check on it and he went back to get it. Bartender 2 placed our salads in front of us and they both had blue cheese dressing. We stopped him and told him I was allergic to the dressing, and mine should have had balsamic vinegar on it, so he took it back and brought me another salad that had a vinaigrette on it. He said it was in the window, he had merely grabbed the wrong one. I assumed that bartender 1 had checked to see that the vinaigrette was safe when he had checked and learned that the blue cheese was not.
Now, this is where we think we had a breakdown in communication. Nathan and I should have double checked to make sure that bartender 2 understood that the vinaigrette had to meet the criteria of my allergy card. Since bartender 1 was gone for the night, we couldn't ask him if he had checked the vinaigrette, so we should have had bartender 2 go double check it. We should have but we didn't. I paid for the mistake.
Oddly enough, the reaction didn't take place immediately. This is only the third time that this has happened to me where hours after eating I have had a reaction to the food I've eaten. We went home, watched TV for a while and went to bed. I woke up at 2 AM in the throes of an anaphylactic reaction. My wind pipe felt as if it were the diameter of a pen. I had broken out in hives all over my body, my eyes and mouth had swollen, and I was having asthma attacks.
I'm so tired of food being my enemy. My life hasn't always been this way. These allergies only came on about five years ago. Now, I can't eat like normal people and it's frustrating. I can't just go out and dip a chip into some salsa or queso and socialize eating free finger food at an event. I don't mean to whine or sound like, "woe is me" but this is a bitch of a condition and I envy those around me who are standing around balancing a miniature plate in one hand with a cocktail napkin and cocktail in the other. I can't pump up full of Benadryl, because I'd be in a coma.
So, next time you throw a cocktail party or an event…please have some plain cheese quesadillas with mild salsa and sour cream for me. I'd be ever so grateful!

Brio Tuscan Grille in South Park

Last weekend, we went to Brio Tuscan Grille in South Park. We were celebrating the birthday of a 16-year-old young man and had reserved a table for 16. The morning of our dinner, Nathan received a call from Brio to confirm our reservation and to ask us if we'd like the small, private dining room, or if we'd prefer being out in the main dining area with some tables put together. We chose the small dining room. I was very impressed with their asking which we wanted. I know they can't always give patrons the option but it is nice to know that when possible, there is a choice.

When we arrived, we realized we'd made the reservation for one too many and only needed 15 place settings. Our servers, Mandy and Phyllis had no problem with clearing away a seat, nor did they act miffed at one less cover from which to generate income.

I recognized Mandy from a couple of months earlier when we had eaten there at a table of 20 for a Charlotte Tweetup. I was glad to have her as our server again as I had been neglect in blogging about her good service from that earlier visit, plus she was already familiar with my allergy card. It's the ever-important list of ingredients that I am allergic to. Spices, foods and the warning that even touching my food with a contaminated hand or utensil can send me to the hospital, are all written on my allergy card.

Mandy and Phyllis gave us some time to look over the menu and select some appetizers as most of us already had a drink we'd brought to our table from the bar. They came back, we picked a few items, and Mandy asked me for my allergy card to take to the chef. Moments later, Chef Ben Hedges came out to talk to me about what would be safe for me to eat. Nathan and I always appreciate when a Chef does this and the other adults at the table were very impressed, too. Not all restaurants have a Chef who will take time away from the kitchen on a Saturday night to come out and talk to me.

I had been interested in a dish with lobster and crab but he was concerned about Old Bay seasoning being a problem. The last time I had dined at Brio, I enjoyed the Pasta Alla Vodka without the pancetta. Since we knew it was safe and could be made vegetarian style without the ham, I ordered it. So did two other adults (but with the ham).

The food came out and it was delicious! Everyone raved about each dish. Nathan had ordered a dish with beef tenderloins and mashed potatoes. He loved it! The other couple that had the Vodka pasta I ordered were thrilled with their choice.

Mandy and Phyllis did a great job. They were attentive without being obtrusive. Mandy was very on-the-ball with our drinks and in helping me select a wine with my dinner. When it was time for dessert, the only complaint any of us had was that there are too few selections of full sized desserts. They have these tiny tea cup sized portions and they can be a little unsatisfying.

I'm mad at myself for forgetting I had coupons out of the Citipass Coupon book for a free entrée with the purchase of an entrée! We could have saved the price of two because I went through the trouble of getting one coupon out of a friend's book! I can't believe I did that, considering how the economy is and so many of us are on a budget…I'm sure anyone else would feel the same. I'm still kicking myself. Sure, I still have the coupons for another time, but I'm not sure when we'll get back. As much as we enjoy Brio, it can be a bit pricey and we tend to reserve it for either special occasions or use it as a rare "splurge."

Overall, I highly recommend Brio. They take great care of me, someone who is NOT easy to feed because of my allergies, vegetarianism, and I'm rather picky when it comes to service. After spending 20+ years in food and beverage, I know how things should run in order to go smoothly. The staff at Brio always provides a great dining experience and the food is fantastic! A+

Bonefish Grill (Pineville)

Last Friday night we went to Bonefish Grill on Carmel and Pineville-Matthews Road. It's always been a favorite for us and on this particular night we had a good enough experience, I wanted to pass it along. We were seated right away without a reservation. We were there early, though it was only about 6:00, which for us is early to dine. Our server, Brad came over and asked if we'd been to Bonefish before and we told him we had been, many times. He spoke with us a while and we could tell he had a personality. We always enjoy having a server with some amount of personality but one that is still professional enough to know when to get back onto the subject of the menu, Brad was that guy. Bonefish is running a "Dinner for Two" for about $35 and it includes one appetizer, a salad each and an entrée. There are only a few choices but the selections are really good! Plus, they aren't scaled down portions of the meals either, these are full sized meals. We were actually going to just split an entrée but with such a great deal, we went ahead and got the dinner for two knowing we would have food to take home.

As usual, we had to explain my food allergies and give Brad my allergy card. We were impressed by how knowledgeable of the menu's ingredients he was, but he still went back with my card in hand to double check items and to show it to the chef. The Bang Bang shrimp's sauce was absolutely out of the question for me, it had some sort of chili pepper in it that burned Nathan's mouth. Brad had suggested we get the shrimp with the sauce on the side and brought me the Asian sauce, which turned out to be delicious. We both ordered the garden salads with vinaigrette and blue cheese crumbles dressing. It was so good, we practically licked our plates. We're both big fans of salads with pine nuts and these were generously sprinkled. For the entrees, I ordered the shrimp and scallops, Nathan got the chicken. I forgot the exact name of his dish but it was the only chicken offering on the "Dinner for 2" menu. It had a Marsala wine and gravy type of sauce on it and he loved it! I ordered the lemon butter for my sauce selection on the shrimp and scallops and there was just a hint of a smoky flavor, delicious!

Unfortunately, something set my allergies off. It was a mild reaction and as soon as I felt my tongue and lips begin to tingle and itch, I took two allergy tablets. I know Brad was as careful as he possibly could have been and I assume the kitchen was as well. Sometimes, an ingredient can slip by that perhaps the cooks don't know is in a particular sauce or dressing. Or, cross contamination can take place…someone's hand touches food with paprika, mustard or something else that will set my allergies off. If the grill hasn't been cleaned off well enough and my food is cooked on it, other seasonings that haven't burned and cooked off will have an effect on me.

Before it was time for dessert, the reaction had subsided and we didn't need to pack up and leave early. We took home a slice of key lime pie, which was good but it tasted more like it had been made with Roses lime juice than real key limes. I could be wrong but it wasn't the best I've ever had, however it was certainly worth eating. Nathan got the strawberry shortcake torte (it has another name I'm sure) and he liked it very much.

Brad was worth requesting for our next visit, he was on the ball, knowledgeable and personable, which is exactly what we want in a server.

City Tavern, The Lodge, and Red Rocks

I've got some catching up to do on my dining experiences, it's been a while! I'll start with my most recent and work my way backward. (I'm also breaking up each post into it's own review for distribution reasons.)
This past week, before seeing the new Harry Potter movie, Nathan and I went to City Tavern in Stonecrest shopping center. We've eaten there numerous times, they have a few items on my list that are safe for me to eat and it's convenient to the theater. This particular night was extraordinary and I need to acknowledge the amazing service and food we shared.
First, we lucked out with our server, Fred Swinney. He's new to town and yet, he was as comfortable as could be with giving us the specials, taking our order, and listening. When it comes to my food allergies, LISTENING is so important, and he was obviously engaged in what we were saying, not just trying to hurry us along so he could snatch the card with my information and run back to the kitchen like standard chain restaurant servers do. The special that night was a sea bass dish and it sounded amazing. Since we were going to a movie after our meal, and didn't want to go into a food coma, we wanted to just split an appetizer and entrée. So, we asked him to see if the sea bass was safe for me. I also asked him to put in an order for their sea bake appetizer as I've had it before and never had a problem. Fred came back a few moments later and said that the chef would adjust and modify the recipe for me so that I could enjoy the special! We were grateful because we don't expect restaurants to always be so accommodating. A moment later, the Chef/Manager Andy Seiple came out to our table to tell me that the sea bake appetizer has some of the ingredients that I'm allergic to in it. At first, I said that it must be such small quantities that I hadn't noticed before if I'd had small reactions like itching or sneezing. He said he'd rather not take a chance, and Nathan and I both agreed that since lately, my allergies have been getting more sensitive, we didn't need to risk it. Andy went down the list of appetizers and many of them had either the spices or Dijon mustard, so I asked if they had a simple shrimp cocktail. Again, Andy was very gracious and said he would make me one. He even made some fresh cocktail sauce that wasn't too spicy.
The food at City Tavern that night was delicious. We were pleasantly surprised by the sweet, citrus sauce on the sea bass, vegetables and spinach. It was a complementary blend of flavors. Our server, Fred turned out to be a very interesting guy when we stopped to chat with him. He's recently moved here from Greensboro to attend Sign Language school. I am hearing impaired, so this was particularly interesting to me. He also DJ's at clubs and has already made the rounds at Forum, Tutto Mondo, and other popular spots.
We've always recommended City Tavern as a good spot for a drink and a bite, but after the stellar service Chef Andy and Fred gave us the other night, we're even bigger fans now! Next time you're in, ask for Fred Swinney. He's a good server and new in town, let's make him feel welcome!

Now, for the bad experience I had at a place called, The Lodge. It's on Rea Road and Colony (where Rea actually turns into Colony), in the Harris Teeter shopping center. There's also a Mai Sushi, which I desperately wish now, we would have gone to instead. Nathan and I met up with a group of friends, that met at 6:00 in the evening, which is way too early for us. I'm still deep in my work at that hour and need time to clean up and get out the door. We got there about 7:00 and the group was still drinking and talking, there were dirty plates in front of some members of the group, multiple empty glasses in front of individual people, water cups that had never been touched had large water rings around them – the table was basically a mess. Nathan and I sat down at the corner of the table that was right at the entrance to where the servers passed in order to reach a wait station or to enter the kitchen. Our server as well as others walked by us many times, without acknowledging us. We were obviously trying to get attention by making eye contact, following someone's movements with our heads as they walked from one end of the room to another, etc. More than ten minutes of this went on until we finally, almost had to grab her and say, "hi! We just joined this group!" She said she'd get to us in a minute. She had menus in her hands but didn't give them to us and instead, walked all the way to the hostess stand at the front of the restaurant, deposited them there, then walked all the way back to our table, turned the corner and went behind the wall to the wait station. She went to other tables carrying one or two things at a time back and forth, still ignoring us until finally I caught her and asked for menus.
Eventually, she came back and we explained my food allergies, and pointed out one of the items I wanted to eat, she bolted off to the kitchen to see if it was safe. We could have saved her time if she would have LISTENED because we always give the server a few options to check out. "If appetizer A isn't safe, see if appetizer B is, if not check out C…order whichever one won't kill me. If none are safe, bring me a salad but first, check the dressing." Sure enough, she came back and the option wasn't safe for me. We gave her a couple more options to check on and she came back saying, "the spinach and artichoke dip should be safe." I said, "SHOULD BE?" She corrected herself and said, "well no, he (kitchen person) said it is ok for you to eat. So is the blue cheese dressing."
We ate and left and shortly after getting home, I started to feel the familiar itch of an allergic reaction. My eyes, mouth, lips, and throat all started to alert me that something I ate had not been safe. Either they didn't check the label closely enough, the word "SPICES" might have been on a label, or someone wasn't careful with cross contamination – but somehow, I ended up scratching my skin raw, I sat swollen lipped, asthma sneezing, runny nosed, itchy eyed, and miserable the rest of the night. Luckily, I didn't need a trip to the hospital.
We received the worst possible service (dirty glasses and dishes stayed on the table until finally, a server with some sense came over and helped us out by cleaning up for us), her attitude was such that we were interrupting her evening, plus someone in the kitchen did not take my life-threatening food allergies seriously. This is why I cannot stand places like The Lodge where the manager or cook won't come out and speak directly to me. I understand places get busy and I don't expect it every time but this place was not so busy that manager shouldn't have been doing their job and visiting tables as they're supposed to. The server should have let the manager or kitchen manager know about it so they could talk to me directly by making a table visit. Since I never saw a manager while we were there, I suppose that would have been impossible.

Next good review is of Red Rocks on Fairview and Providence road, in the Strawberry Hill shopping center. We've always had a good meal there but one night we had outstanding service from (it's been a while forgive me!) I think her name is Anne Marie? The Sous Chef, Jessie Cash came out and spoke to us, and really listened. He adapted a meal to accommodate my allergies, and told me that anytime I ever come in, just let them know and they'll make something special for me. For that reason alone, I highly recommend Red Rocks. If they're that service-oriented and willing to go the extra mile like that for a pain-in-the-neck guest like me, imagine how great they're going to treat an easygoing guest! The food is always great, we've never had a bad or mediocre meal there, their wine selection is solid and the bartenders know how to make a great, dirty vodka martini. If I actually used a rating system, I'd give five out of five to Red Rocks!

An Excellent Night at City Tavern Stonecrest!

This past week, before seeing the new Harry Potter movie, Nathan and I went to City Tavern in Stonecrest shopping center. We've eaten there numerous times, they have a few items on my list that are safe for me to eat and it's convenient to the theater. This particular night was extraordinary and I need to acknowledge the amazing service and food we shared.
First, we lucked out with our server, Fred Swinney. He's new to town and yet, he was as comfortable as could be with giving us the specials, taking our order, and listening. When it comes to my food allergies, LISTENING is so important, and he was obviously engaged in what we were saying, not just trying to hurry us along so he could snatch the card with my information and run back to the kitchen like standard chain restaurant servers do. The special that night was a sea bass dish and it sounded amazing. Since we were going to a movie after our meal, and didn't want to go into a food coma, we wanted to just split an appetizer and entrée. So, we asked him to see if the sea bass was safe for me. I also asked him to put in an order for their sea bake appetizer as I've had it before and never had a problem. Fred came back a few moments later and said that the chef would adjust and modify the recipe for me so that I could enjoy the special! We were grateful because we don't expect restaurants to always be so accommodating. A moment later, the Chef/Manager Andy Seiple came out to our table to tell me that the sea bake appetizer has some of the ingredients that I'm allergic to in it. At first, I said that it must be such small quantities that I hadn't noticed before if I'd had small reactions like itching or sneezing. He said he'd rather not take a chance, and Nathan and I both agreed that since lately, my allergies have been getting more sensitive, we didn't need to risk it. Andy went down the list of appetizers and many of them had either the spices or Dijon mustard, so I asked if they had a simple shrimp cocktail. Again, Andy was very gracious and said he would make me one. He even made some fresh cocktail sauce that wasn't too spicy.
The food at City Tavern that night was delicious. We were pleasantly surprised by the sweet, citrus sauce on the sea bass, vegetables and spinach. It was a complementary blend of flavors. Our server, Fred turned out to be a very interesting guy when we stopped to chat with him. He's recently moved here from Greensboro to attend Sign Language school. I am hearing impaired, so this was particularly interesting to me. He also DJ's at clubs and has already made the rounds at Forum, Tutto Mondo, and other popular spots.
We've always recommended City Tavern as a good spot for a drink and a bite, but after the stellar service Chef Andy and Fred gave us the other night, we're even bigger fans now! Next time you're in, ask for Fred Swinney. He's a good server and new in town, let's make him feel welcome!

The Lodge ~ Bad Service AND They Poisoned Me!

I need to share the bad experience I had at a place called, The Lodge. It's on Rea Road and Colony (where Rea actually turns into Colony), in the Harris Teeter shopping center. There's also a Mai Sushi, which I desperately wish now, we would have gone to instead. Nathan and I met up with a Twitter group, which met at 6:00 in the evening, which is way too early for us. I'm still deep in my work at that hour and need time to clean up and get out the door. We got there about 7:00 and the group was still drinking and talking, there were dirty plates in front of some members of the group, multiple empty glasses in front of individual people, water cups that had never been touched had large water rings around them – the table was basically a mess. Nathan and I sat down at the corner of the table that was right at the entrance to where the servers passed in order to reach a wait station or to enter the kitchen. Our server as well as others walked by us many times, without acknowledging us. We were obviously trying to get attention by making eye contact, following someone's movements with our heads as they walked from one end of the room to another, etc. More than ten minutes of this went on until we finally, almost had to grab her and say, "hi! We just joined this group!" She said she'd get to us in a minute. She had menus in her hands but didn't give them to us and instead, walked all the way to the hostess stand at the front of the restaurant, deposited them there, then walked all the way back to our table, turned the corner and went behind the wall to the wait station. She went to other tables carrying one or two things at a time back and forth, still ignoring us until finally I caught her and asked for menus.
Eventually, she came back and we explained my food allergies, and pointed out one of the items I wanted to eat, she bolted off to the kitchen to see if it was safe. We could have saved her time if she would have LISTENED because we always give the server a few options to check out. "If appetizer A isn't safe, see if appetizer B is, if not check out C…order whichever one won't kill me. If none are safe, bring me a salad but first, check the dressing." Sure enough, she came back and the option wasn't safe for me. We gave her a couple more options to check on and she came back saying, "the spinach and artichoke dip should be safe." I said, "SHOULD BE?" She corrected herself and said, "well no, he (kitchen person) said it is ok for you to eat. So is the blue cheese dressing."
We ate and left and shortly after getting home, I started to feel the familiar itch of an allergic reaction. My eyes, mouth, lips, and throat all started to alert me that something I ate had not been safe. Either they didn't check the label closely enough, the word "SPICES" might have been on a label, or someone wasn't careful with cross contamination – but somehow, I ended up scratching my skin raw, I sat swollen lipped, asthma sneezing, runny nosed, itchy eyed, and miserable the rest of the night. Luckily, I didn't need a trip to the hospital.
We received the worst possible service (dirty glasses and dishes stayed on the table until finally, a server with some sense came over and helped us out by cleaning up for us), her attitude was such that we were interrupting her evening, plus someone in the kitchen did not take my life-threatening food allergies seriously. This is why I cannot stand places like The Lodge where the manager or cook won't come out and speak directly to me. I understand places get busy and I don't expect it every time but this place was not so busy that manager shouldn't have been doing their job and visiting tables as they're supposed to. The server should have let the manager or kitchen manager know about it so they could talk to me directly by making a table visit. Since I never saw a manager while we were there, I suppose that would have been impossible.

Red Rocks ~ A Great Place to Dine!

This good review is well over due, it's of Red Rocks on Fairview and Providence road, in the Strawberry Hill shopping center. We've always had a good meal there but one night we had outstanding service from (it's been a while forgive me!) I think her name is Anne Marie? The Sous Chef, Jessie Cash came out and spoke to us, and really listened. He adapted a meal to accommodate my allergies, and told me that anytime I ever come in, just let them know and they'll make something special for me. For that reason alone, I highly recommend Red Rocks. If they're that service-oriented and willing to go the extra mile like that for a pain-in-the-neck guest like me, imagine how great they're going to treat an easygoing guest! The food is always great, we've never had a bad or mediocre meal there, their wine selection is solid and the bartenders know how to make a great, dirty vodka martini. If I actually used a rating system, I'd give five out of five to Red Rocks!

When Service Stinks, It Smells Like Wild Dog...

Thought I'd include this bad experience I had written about in a previous blog from last year.

Bad experiences I have had occurred at Wild Wing Cafe one night (Ardsley Plaza, Charlotte, NC) when we ordered nachos with NO jalapenos and told the server I am allergic to them. A different guy brought out the platter and each cheesy chip had a jalapeno sitting on it. We told him I am allergic to them and sent it back only to have the same one returned with the jalapenos picked off! We could still see the indentation from them on the cheese AND some droplets of jalapeno juice were still on the chips! Now, it wouldn't have KILLED me to eat them but I would have become tremendously uncomfortable with hives, swollen and runny eyes, asthma coughing and of course, the need to give myself a shot, which I hate to do.
Another bad experience was at the Fox and Hound in Winston-Salem, NC. I handed my allergy card to the waitress and asked her to check with the kitchen staff if the tartar sauce was safe for me to eat. I rarely eat fried foods but the Fish & Chips sounded good. She came back a little while later saying, "they don't know, so you better just not order it." SAY WHAT? I got up and asked for the manager on duty to come speak to me. I handed him my card and asked him to check the label of the tartar sauce and see if it was safe for me. (Often contains mustard powder or mustard flour.) He checked, I couldn't eat it. But to have to go through the hassle of demanding service like that is bollocks! Hello? Is anybody listening? CUSTOMER SERVICE IS NOT A REQUEST, IT IS AN EXPECTATION! I have more than 20 years of food and beverage service under my belt and know this is not the way good business is conducted.

Blue Restaurant and Bar, Uptown Charlotte, NC

My most recent experience at Blue was after the Second Harvest Food Bank's Awards Banquet for their "Canstruction" competition, at the Convention Center, Uptown. Local architects and builders created sculptures out of nothing but food products, which were really amazing to see!
Well, at the banquet, there was NOTHING safe for me to eat. (Due to my crazy food allergies that came on just a few years ago, I have to be REALLY careful about what I eat.) Everything had either some sort of mustard sauce or paprika splashed all over it, which would have made me blow up and need a trip to the hospital...yuck! Bad choice. Other options were meat products, which I don't eat. So, I stood there nibbling dry crackers and sipping a glass of wine while everyone else gorged. Nathan said, "We gotta' feed you!" We walked back to the parking garage, took his car around the block and started to drive around Uptown. Neither of us wanted pizza or pasta, so Fuel and Brixx was eliminated. The evening was getting started into "club scene," so sushi at Cosmo's was nixed, we could have gone with one of the big name steak houses; but they usually have only two choices for me. A shell fish of some sort, or a grilled slice of fish, which is often prepared as blandly as possible. I wanted something tasty. We looked at each other and both said, "Blue."

Since it has been a while between this blog and our visit, I'm only going to comment on what I REALLY remember perfectly. (I promise to be quicker with other reviews!) Our server was excellent and I don't remember his name, so I will have to investigate.
A few years ago, Nathan made a laminated allergy card for me and it lists all of the seasonings I'm allergic to, as well as the warning to be aware that cross-contamination of utensils, gloves and other food handling need to be closely observed, when preparing my food. Everywhere we go, managers, servers and chefs LOVE the card. I want him to patent and sell them.
I've gotten so tired of telling servers about my allergies and whipping out the card, that I let Nathan do it when we're out together. (After all, I have to handle it all the times he's NOT around, don't I?)
As we had our drinks, Nathan had a Booker's on the rocks (I think) and I was drinking a split of Moet and Chandon, Champagne (I know), we looked at the menu and studied the seasonings. (Nathan knowes them by heart, too.) Usually what I do is, find a few items on the menu that sound good to me and ask the server to see if they are safe. On this night at Blue I did the same and the server left, with my allergy card in hand, to speak to the chef. When he returned, he told us that Chef Gene Briggs has a relative in his family, who also has food allergies, so he really understands the special needs of a person like me. Chef Briggs had an area cleared away in the kitchen, which would serve as the only place where my food would be prepared. This way, my food is separate from any of the seasonings that can harm me, and there would be great diligence in hand washing and glove changing, he would personally see to it. I almost wanted to cry, or run back to the kitchen and hug Chef Briggs around the neck. The server also said that the chef remembered seeing my allergy card before, on other visits to Blue and that tonight, he took the liberty of making a copy of it to keep it on file. So, from now on, when I know I am going to Blue, I can fax or email Chef Briggs directly to let him know I am coming. He can be prepared and make something special for me.
He has done exactly that twice. One night, Chef Briggs made something VERY special for me with the Jumbo Diver Scallops, and my mouth is watering as I recollect the meal. Nathan and I were going to see The Cure at Bobcat's Arena with our friends, Phil and Sara Harris. We met up at Blue before the show for a quick bite and a drink. I wanted the Scallops so much but they were wrapped in Procuitto and I don't eat meat, don't even like the flavor if it's peeled away. Chef Briggs made a completely different recipe, off the menu for me that night and I can't even describe it. To say it melted in my mouth is so cliché' but it did…the food was so full of flavor but not overwhelmingly so. Incredible. When a Chef is willing to accommodate a diner by going so far "off menu," you know this is the place to eat.
So, on the night of the Second Harvest Banquet that couldn't feed me, I wanted to eat something different from that previous visit, with Phil and Sara Harris. So, I ordered the Whole Roasted Mediterranean Sea Bass, with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta. This menu description immediately had my attention because I love sea bass, lemon, spinach, artichokes and I'm very fond of orzo. I don't remember if Chef Briggs had to change the recipe at all to accommodate my allergies. There may have been some seasonings he had to leave out or substitute, it doesn't matter to me, the meal was excellent.
The server brought the fish…as the menu says, the WHOLE fish to the table and cordially asked if I would like him to remove the fish's head and bones. I replied that, I would appreciate his doing so. (I don't eat fish very often anymore and I certainly don't want it looking at me while I do! Picking and spitting bones, also not too ladylike.) He worked quickly, so the fish was still hot once I was able to begin eating. Nathan was waiting for me to get my meal before he'd begin eating, so I encouraged him to start without me (isn't that sweet? 8 years later and he's still so chivalrous). He had ordered the Pomegranate Glazed Lamb Loin Grilled over an apricot and toasted pine nut couscous with a carrot, mint salad and a cardamon scented yogurt. Nathan was very happy with it and said it had been cooked to perfection. (He practically licked his plate clean, so I know he liked it!) I remember l loved mine as well and that I had no complaint whatsoever.
Alex Myrick came over and spoke with us for quite a while. He wanted to come over and make sure that everything had gone well with my meal and most importantly, that I felt Ok. From across the room, Alex was simply approaching the table where "the blonde lady with the allergies" was sitting. Once he got to our table and saw us up close, he realized he knew who we are. Alex and Nathan have known each other for a long time, and between Blue and Table, we've seen him a few times over the last several years. However, the topic of my allergies was the main focus at first. We told him how my food allergies came on just a few years ago, in my late '30's….literally out of nowhere, practically overnight. Alex and I agreed that part of the training process in food and beverage related industries, should be based on the topic of food allergies. I have more than twenty years of food and beverage experience, and I can honestly say that very few places I have worked, managed and trained employees; spend enough time discussing the dangers of anaphylaxis.
As for the rest of the meal that night, I remember Nathan had a top-shelf bourbon on the rocks just not positive which one (they have all the best), and I had a couple of Moet & Chandon White Star, Champagne splits. During other visits there, we've had some really great wine.
Alex Myrick has an amazing wine list at Blue and as a former bar manager myself, I'm very impressed with the variety of gorgeous flavors. Not all of them are the highest dollar bottles on the market either. Some of my favorites are really fantastic grapes and they're not the most expensive on the menu, either. The Vignale, Veneto Pinto Grigio is from Northern Italy, it's light, not too overpowering and get this, it's Vegan/Organic! However, Santa Margherita, Valdadige, Pinot Grigio is my personal favorite and it's a bit higher in price. Chardonnay's Rombauer is a MUST on any decent wine list and Alex has it at the top of the Carneros Region wines.
You can check the wines for yourself, so I'll leave them at that, except to say I am surprised at the lack of Sonoma Valley wines he has (that aren't in the Reserve price range). The Napa Valley selection is huge, don't get me wrong – he has an amazing selection. What I was looking for specifically, was either the Merlot or Cabernet Sauvignon Rodney Strong (he has the Reserve) or Chateau St. Jean's Cabernet Sauvignon. Now, I know he can't carry EVERYTHING that everyone likes and some wines just have to be left off the list. It's just my personal opinion that the Sonoma Valley gets too little attention and is overshadowed by the Napa Valley, not only by Alex Myrick at Blue – but really, by many other restaurants, too. But I'll get to those at another time!
Overall grade – A+
Awesome job by our server (I really wish I could remember his name and the next time I see him, I will remedy this!)
Fantastic care by Chef Gene Briggs and the rest of the kitchen staff.
Personal attention from the owner and not only because of the previous friendship with Nathan!

Queen City Dining ~ how & where to eat in Charlotte, NC: Blue Restaurant and Bar, Uptown Charlotte, NC

Queen City Dining ~ how & where to eat in Charlotte, NC: Blue Restaurant and Bar, Uptown Charlotte, NC