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Your Guide to Charlotte Restaurant Week

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It’s the most delicious week of the year! Queen’s Feast Charlotte Restaurant Week has returned and there’s no better way to kick off the new year with trying new restaurants. Here are our top picks to try this Charlotte Restaurant Week.

What’s Queen’s Feast Charlotte Restaurant Week? It’s an opportunity to try the best restaurants in Charlotte (yum!) From January 19th through the 28th, over 130 local restaurants are offering 3-course, prix fixe menus for $30-$35. So, grab your foodie friends and make your reservations now!

Webb Custom Kitchen

Location: Gastonia

Cuisine: Multi-Cuisine

First course (choice of one)
  • The Wedge - bacon, bleu cheese, bleu cheese dressing, tomatoes, cucumbers, croutons
  • Spinach, Frisee & Arugula - fresh strawberries, orange segments, spice candied pecans, goat cheese, red onion, maple-balsamic vinaigrette
  • Webb Custom Cheesy Bread - four-cheese croustades gently baked with minced garlic, onion, parsley and herbs
  • 3 x 3 Onion Soup - steakhouse style, cubed:  3 onion, 3 cheese
Entree (choice of one)
  • Queen’s Cut of Slow-Roasted Prime Rib - 12 oz. garlic and pepper studded and slow-roasted prime rib of Angus beef with Yukon Gold mashed potatoes, creamed horseradish and au jus
  • Grilled Tournedos of Certified Angus Beef Filet Mignon - with Gorgonzola flan and Port-roasted shallot and wild mushroom reduction
  • Flame-Roasted NY Strip - aged NY strip over butter-whipped potatoes and roasted mushroom ragout with horseradish arugula vinaigrette
  • Ginger-Kissed Salmon - Norwegian salmon fillet ginger seared over black Thai rice, with bok choy, shiitake, Thai pepper stir fry, and sake-soya glaze
  • Webb Custom Cordon Bleu - tender boneless breast of chicken stuffed with Black Forest ham, Emmentaler Swiss and fresh spinach, served with Dijon-esssenced sauce supreme and Yukon Gold mashed potatoes
Grand Finale (choice of one)
  • Country Crock Bread & Butter Pudding
  • Blackberry Cheesecake Torte
  • Double Decker Chocolate Mousse Torte - with fresh berry sauce

300 East

Location: Dilworth

Cuisine: Multi-Cuisine

Glass of Wine (choice of one)
  • Pinot Grigio, Double Decker 2015, Monterrey
  • Chardonnay, Novellum 2015, France
  • Pinot Noir, Hob Nob 2013, France
  • Malbec, Tilia 201, Argentina
Starter (choice of one)
  • Baked Marinated Vermont Goat Cheese - roasted garlic, sun-dried tomatoes, Nova's baguette
  • Signature Hummus - veggies, pita wedges
  • Pickled Shrimp - cheese grits, wilted collards
  • Organic Mesclun Greens - grape tomatoes, cucumber, balsamic vinaigrette
Entree (choice of one)
  • Grilled Hanger Steak - onion marmalade, horseradish cream, mashed potatoes, today's vegetable
  • Bronzed Sesame Salmon - coconut brown Basmati rice, sautéed spinach
  • Roasted Joyce Farms Half Chicken - pan gravy, mashed potatoes, today's vegetable
  • Sweet Potato Ravioli - Gorgonzola cream sauce, toasted walnuts
Dessert (choice of one)
  • Passion Fruit Tres Leches Cake
  • White Chocolate Brioche Pudding
  • Warm Callebaut Brownie

Bonterra

Location: Dilworth

Cuisine: Multi-Cuisine

First course (choice of one)
  • Wood-Grilled Octopus - Hen of the Woods mushrooms, Georgia olive oil, popped sorghum, Romesco sauce
  • NC Cheese & Charcuterie Plate - Boxxcar Campo triple cream cheese, Cheshire country ham, bread & butter pickles, lavash, Lusty Monk mustard
  • Duck 2 Ways - smoked duck breast, confit croquette, Popo’s BBQ sauce, Ran Lew crème frâiche
  • Magnolia Salad - bibb lettuce, beets, pickled radishes, goat feta, Marcona almonds, toasted benne & yuzu vinaigrette
  • Scotch Egg (as seen on Chef Blake’s episode of Beat Bobby Flay) - fermented black bean sauce, pimento cheese 
Second course (choice of one)
  • Prime NY Strip - embered green beans, thyme-glazed pearl onions, Ran-Lew buttermilk mashed potatoes, Bordelaise sauce
  • Braised Short Rib - patatas bravas, hickory-roasted cauliflower, Cabernet fondue  
  • Roasted Scottish Salmon - lobster & sweet chili dumpling, crispy Brussels sprouts, NC miso broth
  • Shrimp & Scallops - Anson Mills Charleston Brown rice, parsnip purée, pickled bok choy, saffron aioli
  • Springer Mountain Airline Chicken Breast - sautéed fingerling potatoes, coffee-rubbed roasted baby carrots, chimichurri
  • Nightly Vegetarian Feature - your server has details
  • Add a 6 oz. Fried Lobster Tail to any entrée, $19
Third course (choice of one)
  • Vanilla Caramel Creme Brulee
  • Chocolate Ganache Cake
  • White Chocolate Cheesecake

Sea Level

Location: Uptown

Cuisine: Seafood

First course (choice of one)
  • Sea Level Oysters - half dozen, house-made cocktail sauce and a fennel white balsamic mignonette
  • Corn Fritters - Texas Pete aioli
  • NC Shrimp and Fish Ceviche - chili, lime, fish sauce, cilantro, served with house-made potato chips
  • Clam Chowder - New England style, served with crackers
  • Sea Level Salad - crispy oysters, black garlic and dill buttermilk dressing, pickled shallots, shaved radish
Second course (choice of one)
  • Today’s Carolina Fresh Catch - crispy Urban Gourmet Farms mushroom and NC crab polenta, NC apple and chili gremolata, herbs de Provence oil
  • Grilled Farm Raised Salmon - dirty Anson Mills Carolina Gold Rice, warm cilantro-corn salsa, lime crema, cojita
  • NC Shrimp and Grits - stone-ground grits, Hickory Nut Gap Farm chorizo gravy
  • BBQ Braised Beef Brisket - duck fat potatoes, smoky creamed kale, NC apple and chili gremolata 
Dessert (choice of one)
  • Layered Chocolate Mousse Cake
  • Strawberry Ice Cream Sandwich
  • Cinnamon Sugar Eclair
  • Warm Chocolate Chunk Cookies 

Napa on Providence 

Location: Eastover

Cuisine: American 

First course (choice of one)
  • P.E.I. Mussels - coconut curry, white wine, preserved lemon butter, blistered grape tomatoes, grilled baguette
  • Fried Artichoke Hearts - marinated, house-made preserved lemon aioli, smoked paprika
  • Mozzarella Stuffed Meatballs - pomodoro, fresh basil, Parmesan cheese
  • Napa Salad - mixed greens, local apples, red grapes, pickled onions, Gorgonzola cheese, honey balsamic dressing
  • Tomato Bisque - vincotto, local microgreens
Entree (choice of one)
  • Grilled Hanger Steak and Blackened Shrimp - roasted sweet potato hash, roasted fennel, pepperonota, Spanish chorizo cream
  • Hickory Nut Gap Farms Pork Chop - creamy cous cous & quinoa, kale, toasted walnuts, apricot marmalade
  • Grilled Salmon - fire-roasted poblano risotto, snow peas & radish slaw, chili oil
  • Chicken Carbonara - fettucine pasta, roasted mushrooms, snow peas, egg yolks, Parmesan cream
Dessert (choice of one)
  • Warm Brownie Sundae
  • Mascarpone Cheesecake
  • Daily Sorbet

Luca Modern Italian Kitchen

Location: Elizabeth

Cuisine: Italian

Al Inizio... To Begin (choice of one)
  • House-Made Gnocchi - duck confit, Siano smoked mozzarella with butternut squash cream sauce
  • Insalata di Ortaggi Invernali - Farmers Market root vegetable salad, Momma Rosa’s stracciatella , arugula, vincotto , EVOO, croutons
  • Zuppa di Castagne - chestnut and winter squash soup with lamb marquis
  • Insalata Mista - Romaine, arugula, apple, local winter radishes, goat cheese, walnuts, roasted garlic pomegranate balsamic emulsion 
Main (choice of one)
  • Medaglioni di Filetto di Manzo - filet medallion, potatoes croquette, sautéed kale in garlic oil and  mushrooms ragu
  • Vitello - braised bone-in veal short ribs, risotto Milanese, braised collards with crispy onion rings
  • Branzino Livornese - San Marzano cherry tomatoes, green beans, Gaeta olives, capers, potatoes
  • Pollo alla Luca - Springer Mountain Farms chicken sautéed with onions, local acorn squash, wild boar meatballs, polenta fries, wilted spinach 
Dessert (choice of one)
  • Lemon Panna Cotta with Florentine
  • Tiramisu Cheesecake
  • Gelato

Reid’s Fine Foods -South Park

Location: SouthPark

Cuisine: Multi-Cuisine

First course (choice of one)
  • Fried Oysters - lightly dusted and deep fried served with a remoulade sauce
  • BLT Sliders - pork belly, pimento cheese, tomato jam and Bibb lettuce
  • Butternut Squash Salad - trimmed kale, roasted butternut squash, toasted pumpkin seeds and cranberries, served with a fall berry vinaigrette
Second course (choice of one)
  • Beef Short Ribs - with truffle whipped potatoes and vegetable medley
  • Creole Crab Cakes – two crab cakes displayed over a spinach and sweet potato hash topped with a Cajun maque choux sauce
  • Pimento Cheese-Stuffed Chicken Breast – sorghum-glazed chicken breast, cornbread cakes, and Reid’s collard greens
Third course (choice of one)
  • Hartsville, SC, 12-Layer Caramel Cake
  • Chocolate Torte
  • Western NC Buttermilk Pie

Mama Ricotta’s

Location: Midtown

Cuisine: Italian

20% off all bottles of wine when you purchase this special Charlotte Restaurant Week menu.
First course (choice of one)
  • Sicilian Arancini - crispy fried rice balls filled with fontina cheese and rosemary ham
  • Chopped Salad - Gorgonzola cheese, Romaine lettuce, kale, walnuts, diced Roma tomatoes, Kalamata olives, red onion, pepperoncini, garbanzo beans and carrots tossed in a light balsamic vinaigrette dressing
  • Brick Oven NC Shrimp - served scampi style with crusty bread
  • Tuscan Salad - Romaine, diced Roma tomatoes, house-made fresh mozzarella, red onions and Gaeta olives tossed together and splashed with balsamic vinegar and extra virgin olive oil
Second course (choice of one)
  • Zuppa Del Giorno - made fresh daily
  • Penne alla Vodka - penne pasta tossed with sautéed pancetta in a pepper vodka, spicy tomato cream sauce
  • Amma’s Cheese Ravioli - our family recipe for cheese ravioli stuffed with creamy ricotta, fresh mozzarella, Parmesan Reggiano and Pecorino Romano, served with a fresh pomodoro sauce
Third course (choice of one)
  • Slow Braised Berkshire Pork Ragu – Neapolitan meat sauce with Berkshire pork and fresh radiatore pasta
  • Mama’s Braciole – flank steak stuffed with sautéed greens, pine nuts & Parmesan Reggiano, slowly braised and served over roasted root vegetables and fingerling potatoes
  • Salmon Arrostiti Peperonata - wood oven-roasted premium filet of salmon, topped with Sicilian-style roasted red peppers and served with extra virgin olive oil mashed potatoes and roasted asparagus
  • Chicken Parmesan - the Italian American classic:  crispy chicken breast, fresh mozzarella and tomato sauce, served with a side of spaghetti
Dessert (choice of one)
  • Blood Orange Panna Cotta
  • Mama’s Chocolate Cake

204 North

Location: Uptown

Cuisine: New American

First course (choice of one)
  • Ravioli Wild Mushroom Ravioli - with crème fraiche, arugula, Parmesan and smoked paprika olive oil
  • Caesar Salad - crispy Romaine lettuce with our very own Caesar dressing, overnight tomatoes, Parmesan cheese and house-made croutons
  • Deviled Eggs - topped with avocado mousee and a jalapeño hot sauce 
Second course (choice of one)
  • Atlantic Salmon – sourgum-glazed baby beets, truffle mashed potatoes, and citrus oil
  • Pork Tenderloin - briefly smoked heritage breed tenderloin, springtime succotash, sweet potatoes, and BBQ corn puree
  • Flat Iron Certified Angus Beef - mashed potatoes, local carrots and turnips and chimichurri
  • Roasted Chicken and Quinoa Risotto - golden quinoa, asparagus, brown beech mushrooms and Parmesan Reggiano topped with radishes and truffle oil
Third course (choice of one)
  • Turtle Cheesecake
  • Carrot Cake
  • Homemade Creme Brulee 

Cajun Queen

Location: Elizabeth  

Cuisine: Cajun

First course (choice of one)
  • Cup of Seafood Gumbo
  • House Salad
  • Caesar Salad 
Entree (choice of one)
  • Fresh Fish - blackened or seared, served with or without seafood topping; your choice of Tilapia, Salmon, or Mahi Mahi
  • Diane - mushrooms, garlic, butter, green onions, parsley, and Our Queen’s Magic Spices all sauteìed together; moderately spiced and served over rice with your choice of Chicken, Shrimp, Crawfish, or all three
  • Etouffee - a dark, highly seasoned roux-based sauce served over rice (hot and spicy!) with your choice of Chicken, Shrimp, Crawfish, or all three
  • Blackened Chicken and Andouille Pasta - with mushrooms, artichokes, roasted red peppers, and tri-colored cheese tortellini in a Parmesan cream sauce
  • Shrimp and Grits - grilled andouille sausage and Creole sauce
Dessert (choice of one)
  • Key Lime Pie
  • Bourbon Bread Pudding

Heirloom

Location: Coulwood

Cuisine: Multi-Cuisine

Appetizer (choice of one)
  • Fall Vegetable Salad - heirloom lettuce, radish, turnip, fresh ricotta, poppy seed vinaigrette
  • Arugula Salad - pickled cherry, persimmon, charred yellow onion, pecans, extra virgin olive oil
  • Bermuda Fish Chowder - NC golden tile fish, crema, sherry peppers,toasted croutons
  • Lightning Cakes – Lion’s Mane mushroom cakes, root vegetable slaw, Carolina Reaper pepper sauce
  • Chicken Chips/Fried Pickles - buttermilk dressing, Texas Pete, rooftop honey
  • 1/2 Dozen Jarret Bay Oysters - broiled, Carolinafeller, or raw
  • Cheese & Charcuterie Plate - daily selection of NC farm and Orrman’s Cheese Shop cheeses and charcuterie with seasonal garnishes
  • Sweet Potato Papas Bravas - purple sweet potatoes, goldenrod crema, Carolina trout roe, salad burnet, freeze dried carrot 
Entree (choice of one)
  • HFC (Heirloom Fried Chicken) – Chef-foraged porcini mac & cheese, Heirloom cabbage slaw, rooftop honey hot sauce
  • Pork Milanese - beet-sweet potato gnocchi, collard green salad, crab apple-thyme sauce
  • NC Lump Crab Cakes - Carolina Gold fried rice, jalapeno slaw, rouille sauce
  • Shrimp & Grits - she crab grits, braised fall greens, anchovy-tomato vinaigrette
  • Seasonal NC Catch  - black rice-butternut squash cake, wild mushrooms, mint, parsley, kombu pan sauce
  • Burger Board - sautéed mushrooms, Sottocenere cheese, caramelized onions, Yukon Gold potato fries
  • What’s up Doc Pasta - house carrot farfalle, kale pesto, Cackleberry farmstead cheese, rabbit, beets
  • Farro Risotto- fresh herbs, Blue Hubbard squash, pecans, Pecorino cheese
  • Mills Family Farm Ribeye Steak ($10 supplement) - garlic crushed potatoes, applewood bacon, Brussels sprouts, beef jus
  • Duck Confit ($10 supplement) - Aunt Nancy’s onion pie, broccoli and peppers, sumac-duck jus 
Dessert (choice of one)
  • BFD - Laughing Owl
  • Duck Fat Funnel Cake
  • Black Heart Forest Cake
  • Persimmon Pie

Standard Oyster Company

Location: Catawba

Cuisine: Seafood 

First course (choice of one)
  • Oysters on the Half - six raw North Carolina oysters, mignonette, horseradish, cocktail, horseradish
  • Seafood Gumbo - tiger shrimp, chicken, andouille, short grain rice, rich Creole
  • Chopped Kale Salad - kale, grape tomatoes, edamame, green cabbage, carrots, nuts, cranberry, blueberry pomegranate vinaigrette 
Second course (choice of one)
  • Catch of the Day - daily fresh catch, over local blue Hopi polenta, topped with sun-dried tomato pesto
  • Cajun Shrimp & Grits - tiger shrimp, andouille, Creole, pepper jack cheese, yellow stone grits
  • Seafood Risotto - tiger shrimp, sea scallops, herbed spinach risotto
  • Pork Chop - chargrilled bone-in chop, apple reduction, braised greens, queso grit cakes
  • Colossal Scallops ($8 supplement) - huge pan-seared scallops, bacon apple emulsion, Asian vegetable hash 
Third course (choice of one)
  • Bananas Foster - caramelized banana, nuts, vanilla ice cream, flamin' 99 bananas
  • Mousse a la Verinne – silky Swiss chocolate, Godiva Chantilly cream
  • Key Lime Pie - smooth, refreshing custard, Graham cracker crust
Wine features
  • 2013 Tangley Oaks Lot 10 Chardonnay, Mendocino, CA, $24 bottle
  • 2012 Murphy-Goode Dealer's Choice Cabernet Sauvignon, Alexander Valley, CA, $28 bottle

Wu’s Cajun Seafood

Location: South End

Cuisine: Seafood

Starter (choice of one)
  • Asian Cobb - kale, iceberg, charred cabbage blend, tomato, carrot, red onion, corn, blue cheese crumbles, crispy andouille, kimchi soft egg, noodle bits, cajun blue dressing
  • Chopped Kale – peanut-crusted fried goat cheese, carrot, fresno chili, red onion, crispy quinoa, miso-ginger vinaigrette
  • Cajun Wedge - iceberg, tomato, blue cheese crumbles, red onion, crispy andouille, cajun blue cheese dressing
  • Cajun Fried Crab Roll - Cajun seasoning, money sauce, spicy mayo, green onion, goat cheese, cilantro, fresno chili
  • Tuna Togarashi Roll - seared sashimi, jalapeño, carrot, goat cheese, spicy mayo
Entree (choice of one)
  • Gumbo “Ramen” – gumbo base, house-made ramen noodles, crawfish, cabbage, and a soft-boiled egg, with choice of one side (listed below)
  • Galbi Short Ribs – grilled/basted and then topped with sesame, cilantro, and dusted with dry rub, with choice of one side (listed below)
  • Crawfish Boil - served with corn, potatoes, and sausage
  • Mussels Boil - served with corn, potatoes, and sausage
  • Shrimp Boil - served with corn, potatoes, and sausage
Sides
  • WU’s Street Corn - miso mayo, togarashi, parm, cilantro, lime
  • Roasted Broccoli - miso ginger vinaigrette, crispy quinoa
  • Charred Slaw - grilled cabbage, 7-pepper ranch, ramen noddle bits
Finish (choice of one)
  • Fried Apple Pie Eggroll
  • Beignets

BAKU

Location: SouthPark  

Cuisine: Japanese

First course (choice of one)
  • BAKU Salad - cabbage, spring mix, candied pecans, chives and umeboshi dressing
  • Edamame - sweet chili glaze
  • Crispy Brussels Sprouts - sweet soy
  • BAKU Hamachi - pickled smoked onion, truffle oil, ponzu 
Second course (choice of one)
  • Crispy Calamari - Korean chili mayo, green chili and lime
  • Spicy Hamachi Rice Crispy Treat - fresh hamachi, serrano pepper
  • BAKU Pork Dumplings - green onion, ginger, sesame oil
  • Niwa Roll - asparagus, shiso, kampyo, cucumber, avocado, kaiware
Third course (choice of one)
  • Robata Grilled Atlantic Salmon - sweet teriyaki glaze and cucumber salad
  • Jidori Chicken Breast - mugi miso and soy glaze
  • USDA Prime NY Strip - miso mustard, black pepper
  • Tiger Prawn and Vegetable Tempura - tentsuyu dipping sauce 
Dessert course ($5 per selection)
  • Beignets
  • Chocolate Truffles
  • Chef’s Assortment of Ice Creams

Gallery Restaurant

Location: Ballantyne

Cuisine: New American

Starter (choice of one)
  • Braised Leg of Lamb - Butternut Squash Panna Cotta, Cherry Jus, Cornbread Crumble
  • Butternut Squash Bisque - Smoked Bacon, Toasted Pumpkin Seeds, Pumpkin Oil
  • Kale Salad - Roasted Pink Lady Apples, Smoked Goat Cheese, Dried Cranberries, Buckwheat Buttermilk Smoked Almond Cracker, Fig Apple Vinaigrette
  • Mixed Greens Salad - Roasted Local Gourd, Grilled Artichokes, Fire-Roasted Peppers, Sunflower Seeds, Honey Yogurt Dressing
Entree (choice of one)
  • Filet Mignon - Black Garlic Crispy Potatoes, Wilted Spinach, Roasted Garlic Hollandaise
  • Faroe Island Salmon - Sweet Potato Fingerling, Mustard Greens, Mustard Nage, Kettle Corn
  • Veal Tenderloin - Charred Brussels Sprouts, Bacon Pesto Cream, Shaved Fennel Salad
  • Truffled Alfredo - Pappardelle, Local Goat Milk, Parmesan, English Peas, Shaved Truffles, Whipped Ricotta
  • Braised Shortrib of Beef ($10 supplement) - Local Grits, Crispy Goat Cheese, Blueberry BBQ Sauce
  • Sea Scallops ($10 supplement) - Truffle Risotto, Exotic Mushroom, Parmesan Crisp, Chili Oil
  • 14 oz. Bone-In KC Striploin ($10 supplement) - Grilled Asparagus, Potatoes Au Gratin, Cognac Peppercorn Sauce
Dessert (choice of one)
  • Strawberry Nutella Milk Pop
  • French Toast Pot de Crème

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