Uptown Magazine January 2009

uptown m a g a z i n e
january.09
www.uptownclt.com uptown 1
January 09.indd 1 12/22/2008 5:12:25 PM

Why now is the time to make your move Uptown.
At Centro CityWorks, we’re proud to

say that we have led Uptown Charlotte’s
residential renaissance, from Gateway Lofts
Prices at Quarterside begin in the
to 10th Street Towns to Trademark. After all, $140,000s. We invite you to contact us.
our company was born here. Our offices are Come talk with us. And let us show you why
right here in the center of the city, near the
corner of Trade and Tryon. right now is perhaps the best time ever
to make your move Uptown.
We love Uptown. And, we’re committed
to helping fulfill the vibrant urban vision
that’s well on its way to transforming our
city’s landscape.
That’s why we’re

especially proud to
offer Quarterside,
our newest exciting
neighborhood village –
strategically located in
the First Ward and
adjacent to all the
great entertainment
and amenities that
Uptown has to offer.
Quarterside is more than a terrific new

community. It’s our way of showing our
unbridled confidence in a remarkable city.* NO ONE BRINGS YOU THE CITY LIKE CENTRO.
We know there’s a lot more growth to come.
704.332.4008. centrocityworks.com
2 uptown www.uptownclt.com
*Did you know that over 3,000,000 square feet of office space is currently being built to address the tightest vacancy rates in the country? We kid you not.
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I opened my dental practice in October of 2003. I tried
various marketing strategies in different magazines
and newspapers. However, when I began advertising
with UPTOWN Magazine, I begin to see a huge influx
of new patients in the uptown and surrounding areas.
Patients always commented about my ads and how
those very ads attracted them to our office. I think
UPTOWN magazine is pivotal in any marketing cam-
paign for those businesses located in the UPTOWN
and surrounding areas, not to mention Charlotte in
general. Kudos to UPTOWN magazine for the quality
of their magazine and for the difference their maga-
zine has made in our practice.
~ Stuart Williams, DDS
Our client, Healthy Home Market, a health food store in Historic South End,
has found advertising in Uptown Magazine to be very effective. We’ve seen
very good response to our ad offer, not only at the South End store but at the
Lake Norman and Independence store locations. We particularly like the fact
that copies of the magazine are mailed to Uptown residents.
~ Jim Burris - Burris Creative
3030 South was in need of a media outlet to get our message out to a specific audience in Uptown Charlotte.
Uptown magazine has proven to be the best possible way to do that. We have a limited budget and need to get
the most bang for our bucks and we get that from Uptown. Zoe has been very patient with us in our quest for
creative perfection and she is always providing us with market feedback that goes well above and beyond her
job. We believe that Uptown Magazine is the only place to get our message across in a professional magazine
to a very specific professional audience and Zoe is the only person to do that for us.
~ Cathy Speizman 3030 South
Faced with the challenges of launching the Pure Power Orthotic in the Charlotte market with maximum exposure while on a limited
budget , we had to be very careful with the media we selected. Uptown Magazine delivered our message effectively to the high in-
come, educated , active adults we needed to target. The 2008 advertising campaign with Uptown Magazine proved to be a great invest-
ment in our business and was such a huge success, we’ve signed on again for all 12 issues in 2009. Thank you Uptown!
~ Dr. Edward Shapiro
uptown m a g a z i n e
4 uptown
saving the economy one business at a time
www.uptownclt.com
704.340.8130
January 09.indd 4 12/22/2008 5:12:28 PM
January 09.indd 5 12/22/2008 5:12:28 PM

Enjoy South Park Living!
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January 09.indd 6 12/22/2008 5:12:28 PM

January 09.indd 7 12/22/2008 5:12:28 PM

pictures: catchlight studio
just before the movies begin
To call the new Epicentre theater

and restaurant Mez just a new hot
spot is like calling Mt. Everest just
another hill. We attended the opening
night festivities and were completely
blown away. 3 story skyline views,
fantastic food, and bars with plentiful
beverages never more than a few
steps away and that’s all outside the
theaters. Once inside, the theaters
have to be the nicest I’ve ever seen,
some rows have loveseats and the
rest wrap you in movie watching
afshin ghazi surrounded by mom and his daughter pleasure. Don’t miss out when the
doors open for good.
enjoying mez
the view from the third floor bar
January 09.indd 8 12/22/2008 5:12:34 PM

January 09.indd 9 12/22/2008 5:12:35 PM

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January 09.indd 10 12/22/2008 5:12:43 PM

ing
now.
at no
January 09.indd 11 12/22/2008 5:12:46 PM

January 09.indd 12 12/22/2008 5:12:46 PM

January 09.indd 13 12/22/2008 5:12:46 PM

*
uptown
North Carolina native Charlotte native Celina Marann name: Little Shiva All the things Zoë Sheri Joseph is a
Ryan Sumner is Matt Kokenes is no Mincey is an emerg- Balsamo is, orga- true Uptown mama. If
Creative Director of stranger to the media- ing artist in many species: mutant nized, fashionable she isn’t chasing after
Fenix Fotography. sales business in the forms. She is the edi- and on time, are all her two young sons,
Though Sumner’s Queen City. As the tor of Central Speak, a here for: the smell of the things our editor Sheri is writing for our
been shooting in newest member community magazine. ink on paper is not. That’s why as blog, working on her
the Queen City of the Uptown team, As a singer/songwrit- the Director of Sales first book, volunteer-
professionally for Matt’s focus is on er, she is beginning to interests: juxtaposi- she has made such ing, or hanging out
years, he spent ensuring that perform locally while tion, transformation, a positive impact in with her husband, MJ.
nearly a decade as a our advertisers completing an album mystery, clarity, the such a short period of She is originally from
designer at the Levine achieve outstanding in the studio. Captur- process of becoming, time. Zoë has made Texas and knows the
Museum until he set results. This month ing people with a lens images and design Plaza-Midwood her best Texas ribs and
up his studio last year Matt shows off his as well as with words, home and her new margaritas in town
in NoDa’s historic softer side by writing Celina is a freelance contributions to husband Sal has made can be found at her
Highland Mill. This about his trip to the photographer and this issue: table of an honest woman out house. When she’s not
month Ryan’s work senior citizen center dabbles in oil paint- contents of her. If you’re lucky scouring the city for
appears in “Food,” with his dog Dasha. ing. This month Celina enough to get a call or her next article she
“The Seen,” and gets dirty with Bob website: visit from Zoë, make can be found at home
“Conversation.” Young of Hands On littleshiva.com sure you make the eating bon-bons with
Charlotte. meeting--you’ll be glad her children locked in
you did. a closet.
January 09.indd 14 12/22/2008 5:12:58 PM

www.thepurepoweredge.com
For those who demand optimal

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Jim McGuire has Freelance writer “Born and raised in

been doing com- Andy Graves spent a small Connecticut
mercial and fashion his childhood and town, Erica A de
photography as teenage years on a Flamand migrated
well as video since small, muddy dairy south looking for
1986. Clients include farm in upstate New warmer weather. A
fashion designer Otilio York. He came by graphic designer by
Salazar, GQ and Mod- higher education in degree and a do-good-
ern Bride. His work Helsinki, Finland; er at heart, she spends
has been printed in Baltimore, Maryland; equal time “creating”
Japan, Italy, Venezu- Cork, Ireland; and as she does working
ela, Turkey and Hol- Buffalo, New York. with special needs
land. Jim has lived in When pressed about children in the world
Plaza-Midwood since what he does for a of equine therapy. She
1985 and is known for living, he will explain always has a camera
throwing outrageous that he is a hobo. This and a dog by her side,
parties like CARN- is not as much a lie and is known to drink
EVIL. To top it all off, as he would have you too much coffee.” Charlotte’s only source for PPM Orthotics.
he’s a father, too! See believe. Feel free to
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this month’s fashion
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1315 East Blvd. Suite 260 | 704.632.9922
January 09.indd 15 12/22/2008 5:13:00 PM

*
Marcus Walser isn’t Chris Wooten is Originally from At- At one time a dancer,
a Charlotte native, a designer, artist, lanta, Joey has made choreographer, and
but he may as well builder of tree houses, Charlotte his home aspiring writer,
be – he’s lived in father, and avid for six years now. His one day Amanda
Charlotte for almost traveler who is known ‘hood roots and cur- Pagliarini woke
twenty years, and for a neurotically rent Uptown lifestyle up to find herself
he’s spent most of it meticulous attention allow him to relate to in a cubicle. Since
eating. When office to detail. Since the just about everyone relocating from DC
work got the better 1990s, Chris has As fashion editor of two years ago, she
of him, he enrolled been designing Uptown Joey gets to has found a happy
at Johnson & Wales, print and interactive combine all of this medium as the Sales
where he’s a culinary solutions with zeal! into one fun package Manager at Tribble
arts student and Modry Design Studio and each month he Creative Group. In
editor of the school’s was born after he strives to bring you the off hours you
news rag. He resides hooked up with his something fresh, fun, can find her trotting
in Dilworth but can partner in 2003. For and inspiring. You around uptown with
be found uptown, in now the company can find Joey and his her boxer JJ or buried
Plaza-Midwood, North is firmly rooted in constant companion, in her laptop working
Davidson or anywhere NoDa. If you want to Bamboo, at J Studio in on the next great
else good food can be talk design, stop by South End. American novel.
found. Marcus takes their studio or find
us down Central for them them online at
Dim Sum this month. ModryDesignStudio.
com
January 09.indd 16 12/22/2008 5:13:05 PM

the only showing in charlotte
wednesday january 28
visulite theater
door at 7pm show at 8pm
free giveaways
tickets online at visulite.com
or at alpine ski center
more info at uptownclt.com
brought to you by:
urban realty scott lindsley
January 09.indd 17 12/23/2008 1:29:00 PM

Letter from the editor Editor/Publisher
Todd Trimakas
Advertising
Zoë Balsamo
Matt Kokenes
704.340.8130
Contributing
Editors
Joey Hewell (Fashion)
Peter Reinhart (Food)
Copy Editor
Andy Graves
Contributors
Sheri Joseph
Celina Mincey
David Moore
Little Shiva
Chris Wooten
Bryan Reed
Amanda Pagliarini
Belinda Smith-Sullivan
Erin Kasari
Photography
Ryan Sumner
Todd Trimakas
Jim McGuire
~Todd Trimakas
Editor Distribution
Todd@uptownclt.com Sean Chesney
Office
1600 Fulton Ave., #140
Charlotte, NC 28205
Contact us at
info@uptownclt.com
Uptown Magazine is a
trademark of Uptown
Publishing inc., copyright
2008. All rights reserved.
Uptown is printed
monthly and subscrip-
tions are $25 annually
and can be purchased
online at uptownclt.com.
January 09.indd 18 12/22/2008 5:13:11 PM

January 09.indd 19 12/22/2008 5:13:11 PM

words: sheri joseph
food Tim Groody is no slouch when it comes to heating

up the food scene. In the kitchen at Uptown-
marks on there. (The ladies love the grill marks.) Keep the bone off
the heat and keep the meat with the bone closest to the heat -- this
faves Town and Sonoma, he’s on fire. If you’re prevents uneven cooking. Make sure you grill the fat layer as well, to
big on the pig but haven’t dared prepare anything render it up. You’ll do this about eight to ten minutes each side. The
more complicated than a ham sandwich, Tim’s pork should be eaten medium, not overdone.
got some fresh takes on this old favorite. Pan-roast your tenderloin. Pork tenderloin has three sides to it.
the life You’ll start off with a hot pan, cooking all sides about four to five
uptown: Most home cooks are familiar with minutes each. Baste with butter and savory herbs. If you still think
pork, but what mistakes are we making when it you want it cooked more, you can put it in the oven to finish it off, but
comes to cooking it? just for a bit.
tim: The biggest mistake people make when cooking pork is they Place ribs on a baking sheet and put a dry spice rub with salt
overcook it. Home cooks and even some chefs still have a fear that and pepper on them. Bake in the oven on a lower heat, 275 to 300
trichinosis (a disease caused by undercooked pork) is still out there, degrees, for several hours. When they’re tender, put sauce on them
but the truth is trichinosis is not really prevalent in pork any longer. and grill for about two to three minutes each side. Mop the sauce on
It typically is in the fat of the meat, and most cuts now are pretty lean them until it’s thick and crusty on the outside of the rib.
and the fat is cooked off, and pigs are in much cleaner environments
now. uptown: What sides pair well with pork?
tim: I think grilling any of your seasonal vegetables is fairly easy
uptown: First off, where is the best tasting pork sold? and goes well. Try cooking vegetables together that are in season at
tim: Go organic. The meat might be a little chewier, but the flavor the same time. They just taste better. Even though we can get out-
is so much better than a lot of the pork products found in grocery of-season vegetables year-round now, I think there’s a reason that
stores. I try the farmers markets, and I really like Grateful Growers. certain vegetables grow together during certain times of the year.
The home cook can go online or get on their mailing list . You can get You can find them at the farmers markets.
the cuts you want delivered right to your home.
uptown: What would you suggest we drink with pork?
uptown: When I think of the most common cuts of pork people are tim: Pinot noir if you like wine. If you prefer beer, go darker. You can
cooking up, I think of pork chops, the tenderloin, and ribs. Will you even marinate pork in a dark beer for a different twist. U
go through each one and tell us how we might prepare those for the
best results? You can reach Sheri at sheri.uptown@yahoo.com
tim: Pork Chops: Do them on the grill. Marinate first with herbs and For more info go to www.uptownclt.com
garlic a day ahead -- no acids or vinegars, which can make the meat
mushy. Make sure your grill is clean and hot. You’ll get those grill
January 09.indd 20 12/22/2008 5:13:14 PM

January 09.indd 21 12/22/2008 5:13:16 PM

style
the life
Missy Luczak is a designer

with the architecture firm
Meyer Greeson Paullin
Benson. She weighs in on the
design debate of the sexes.
uptown: When you have a

man involved (or not) in the
decorating process, what are
some typical criteria they will
insist upon?
missy: Nine times out of ten,
the guy says he doesn’t want
any pink or floral patterns.
uptown: How do you coordinate a man’s and a woman’s tastes if own sense of, er...style.
the woman loves girl stuff? While Sylvia loved Rodrigo’s caring nature and humorous
missy: I try to get a feel for what they both really want in their stories, she hated his hideous trio of squiggly mirrors and spider
space. For instance, in the bedroom, I will make it more tailored, lamp with its freakish arms. Rodrigo, in turn, thought Sylvia’s glass
streamlined--not fussy. I use softer fabrics that appeal to a woman fish and flowered clock hanging in the kitchen belonged with
but that a man wouldn’t mind sleeping in. grandma. Sylvia did her best to follow the old adage, “If you can’t
say anything nice, don’t say anything at all” -- until she realized
uptown: So if a gal adores lemon yellow or Pepto pink, you that if she kept mum, Rodrigo’s scary spider lamp would become
would---? common property.
missy: I would mix pale colors with a chocolate brown or a pretty “I finally faced the reality that I might have to live with
taupe. I like to throw in some neutrals to balance out the femininity some of this stuff and realized I had to speak up,” said Sylvia. “We
of the light color. It’s all about balance and compromise. compromised pretty well because I figured I would have to give
up some of my things he wasn’t crazy about.” Sylvia and Rodrigo
uptown: OK, so how would you coordinate a foosball table and a ended up deciding to buy a completely new bedroom suite and
nasty pleather Barcalounger from college? sending several of Rodrigo’s beloved bachelor furnishings to a
missy: I just pray there’s an extra room in the house for all that spare room. “We really compromised in the rooms where we spend
shit. Seriously, I try to design around it as tastefully as possible. the most time. In the living room, we used his leather couch and
A
There is a client who had a ton of duck hunting decoys and we had my wooden coffee-table pieces we both can be comfortable with.”
to compromise on how many he could keep. We just pared it down; Finding a style both Sylvia and Rodrigo like posed a
he didn’t have to get rid of everything. If there is a lot of stuff he challenge, since Sylvia’s taste is traditional and Rodrigo prefers a
wants to keep and there is space for a “man’s room” where we can modern look, but Sylvia says the mission style is a nice balance
put it all, nine times out of ten he’s happy with a little space of his between the two. Ahhh, happily ever after. U
own.
You can reach Sheri at sheri.uptown@yahoo.com
The True Story For more info go to www.uptownclt.com
Sylvia and Rodrigo* have been married for less than a month. *Names have been changed to protect the newlyweds. Spider
Sylvia is a senior manager for a consulting firm and Rodrigo is lamp?!! You can’t make this stuff up!
journalist. Both owned their homes before marriage and had their
January 09.indd 22 12/22/2008 5:13:17 PM

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January 09.indd 23 12/22/2008 5:13:17 PM
etiquette My friend Mary Ellen and her boy
toy went with another couple on a
weekend away recently. She’s a meat
and potatoes (not to mention trans
fats) kinda gal and she was charged
the life with bringing the snacks. She and
her man brought the usual fare: Oreos,
Cheetos, Hershey bars, chips and hot
dogs. The other couple seemed put off by
the purchases and brought their own organic alternatives. This
was offensive to Mary Ellen and she called me after downing a
few tequila shots. “Who does that B*&^% think she is? Is she trying
to tell me she’s better than me because she eats organic Oreos?
Gimme a break.” I realized that night that Mary Ellen hadn’t given
me just a drunk dial; she gave me a story idea.
Let’s say you’ve changed your McDonald’s-shake-
chugging ways and converted to organic eating. You feel like your
sister Amber did when she found the vision of the Blessed Virgin in
the bathroom stall at Arby’s. Completely reborn. But not everyone environment,
gets your vibe. Stacie Wentz, of the Home Economist Market on and buying
South Boulevard, has been in the health food biz for 20 years and locally benefits
she helps us bridge the gap. the local
economy. My
uptown: So let’s say you’ve decided to go completely organic and favorite farmers’
you want to share your passion with your friends. Do you have any market is on
suggestions? Yorkmont near the
stacie: It’s kind of like religion. If a person is willing to try, you can airport. There are
offer them suggestions, but if they’re happy eating McDonald’s, all kinds of people
don’t push it. there on an early
Saturday morning.
uptown: If you think your burger-eating, gun-toting, George-Bush- It’s very friendly and
loving relatives might be open to trying an organic meal, what not intimidating.
would you offer first?
stacie: I would make a typical meal with organic meat, potatoes uptown: Does the
and vegetables--something they might usually like to eat. I think Home Economist sell
once people taste the organic products out there, they won’t turn local produce?
back. What you taste when you eat organic food is the real flavor stacie: We sell only
of the food, with no additives or hormones. local produce; a lot of our
prepared foods are from
uptown: If you’ve been invited to a barbecue this summer and still local vendors--even our
want to eat organic, should you just bring your own food? honey is local. Everything
stacie: Instead of bringing your own food, I would suggest you is here for people to sample
prepare something to share. Bring an organic meat to try and have out so they can taste how
the other guests taste it. You can explain the difference to people, good it really is. U
but they’ll be able to taste it from the first bite.
Reach Sheri at:
uptown: What is the most accessible way for people to dip their sheri.uptown@yahoo.com
toes into the organic food world? For more info go to
stacie: I think that local farmers’ markets are the best way www.uptownclt.com
to discover a whole new world of not only organic, but local,
produce. They’re typically less expensive than grocery stores,
the close growing location reduces your carbon footprint on the
words: sheri joseph
January 09.indd 24 12/22/2008 5:13:19 PM

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January 09.indd 25 12/22/2008 5:13:21 PM

Last year I met a boy. He was gor- when I realized who it was I was looking at.
geous with a boyish charm that made him As I scrolled through her pictures, I felt as if
completely disarming. As if I couldn’t be I was being dragged across a razorblade.
made weaker, he had a boxer pup on his Other than our blonde hair and blue
arm matching my own. I don’t know who eyes, we were very obviously nothing alike.
felt it first, us or our dogs. She looked as if she was awakened every
He told me he liked me. I told him morning by doves singing in her window
about my boyfriend. He told me I shouldn’t and when she walked out of the house, the crowd
have one. Soon enough I didn’t. wind blew ever so lovingly through her hair so I would
Just when I thought we were des- while bunny rabbits gathered at her feet. I, be out of their
tined to walk off in the sunset together, on the other hand, hit snooze for close to sight. Given that I had
dogs in tow, he tells me his ex wants him an hour, then hustle my way out the door done nothing to her, this interaction clearly
back and he’s giving it another shot. begrudgingly and late. She would certainly demonstrated one thing: she was insecure.
Yep. never utter a four lettered word. I imag- I have always agreed with the notion
For many reasons, most of them ined that at times of exasperation she said that perception is reality. But maybe our
perpetuated by him, I had a difficult time things like “Oh my word,” with a giggle, perceptions are really just that--perception.
letting this one go. It was a short-lived while from me would come something to I cannot comprehend for a moment how
fairy tale, so I was thrown off guard by the the tune of “What the fuck?” this white-wine sipping beauty could feel
profound sadness I was feeling. Meeting She looked as if a cigarette had never insecure when it comes to me, but in reality
some new people and strategic attempts touched her lips, and she most certainly she might be astonished to hear that I’m
at dodging his path got me over it. I got met her daily quota of five fruits and veg- insecure when it comes to her. If you were
to a place where I could tell the story with etables. My diet consists of Starbucks, pop- to ask either of us today, we’d probably
laughter, chalking it up to bad timing and corn, and the occasional Marlboro. When tell you that in reality the guy in question
my fantastic luck. I did finally meet her in person for the first wasn’t all he was cracked up to be anyway.
Then I met her. I’m happy to say that time, she was lightly sipping a glass of This entire exchange made me
as I’ve gotten older I have grown not only white wine, while I slugged Miller Lites. wonder how much of my reactions in life
secure, but happy with who I am. There As I made my way back to my group were based on my perception versus. based
will always be someone better looking of friends on the opposite side of the bar on a reality. Perhaps if we were all able to
than me, funnier than me, better dressed patio after our forced, polite introduction, I acknowledge that our perceptions might
than me, smarter than me, more successful was plagued with insecurities. While my not be in line with reality, we might all treat
than me. But there will never be another friends all pumped me up with the obliga- each other more gently and with a bit more
me. I can walk down the street without tory “You’re so much prettier than her” compassion. It brings me back to a quote
being afraid of who I might run into, I have affirmations, I questioned what the hell he that hung in one of my college classrooms
the greatest friends in the world, and I am had seen in me if he had been with a girl that I read over and over: “Be kind, for
completely comfortable in my own skin. like her. everyone you meet is fighting a similar
So how can it be that meeting this woman A little over a month later the scripts battle.”
could make me question the me that I had flipped. During a packed Saturday night The next time I see her, I will smile
come to love? at Black Finn I felt a sharp peering over my and put my sword down. If she doesn’t
My first glimpses of her were when I shoulder followed by “That’s her.” I turned look too cute. U
stumbled across her public Facebook page. around and saw the Disney princess and
I was sitting in bed with my laptop on my her friends giving me a less-than-approving Reach Mandi at mandipagliarini@yahoo.com
knees casually perusing through the site, glare before pushing their way through the For more info go to www.uptownclt.com
26 words:
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January 09.indd 26 12/22/2008 5:13:25 PM

January 09.indd 27 12/22/2008 5:13:28 PM

words: marcus walser
January 09.indd 28 12/22/2008 5:13:29 PM

dimsum
Dim sum is a case study in gelatin.
It’s not real gelatin, the one formed by
the denaturing of collagen in a braised
dish--but that shiny, contrasting,
creamy texture, that’s what we’re
talking about here. It’s a starch and
protein thing. Translucent dumpling
wrappers and delicate steamed buns
evoke it, and slow-cooked pork (and,
in some instances, chicken feet) lends
real gelatin to thicken fillings and
soups. What is generally relegated to
stocks and braises in Western cuisine
is in dim sum the focus, a sensory
testament to the marvelous powers of
heat, moisture, and time.
January 09.indd 29 12/22/2008 5:13:31 PM

That said, in many of the items on a dim sum menu some time in Dim Sum, a Cantonese restaurant on Central
some element imposes itself on this gelatinized base. It might Avenue. Lee is the best Chinese home cook I have ever met,
be the deep-fried exterior of a shrimp ball or a quick searing if someone who cooks dishes for 80 people can be called a
for taro cakes, but the contrast is always evident. Many of the “home cook”. Dim Sum serves up some of the highest quality
tiny entrees have long preparation times or complex manual Chinese food available in the city. The restaurant is the product
labor involved, and some dim sum restaurants serve as many of a trio of experienced, talented chefs -- owner Kent Chan,
as a hundred items on their weekend menus. To say that dim barbecue chef Ming Wong, and dim sum chef Peter Pang have
sum is labor-intensive is to understate the issue. known each other for 30 years, since their adolescence in
So why am I telling you all this? Because dim sum Hong Kong. The trio parted ways when they left Hong Kong
means “touch the heart,” and touched my heart it has. With but have since reconnected in Charlotte. The menu includes
the help and translation of Betty Lee, I was invited to spend authentic Chinese fare side by side with more familiar
January 09.indd 30 12/22/2008 5:13:31 PM

January 09.indd 31 12/22/2008 5:13:32 PM

American Chinese dishes such as chop suey and fried course of an hour or two. As we arrive, Pang is making
rice. turnip cake batter in a huge wok. This is a mishmash of
Dim Sum’s kitchen looks unusual to an American daikon radish and rice flour that will be poured into a pan
cook. Wok stations and basket steamers replace the and steamed, and then cut into slices and pan-seared
more familiar stoves and their associated ovens. Whole just before service. He adds dried shrimp as he explains
ducks hang on hooks in a seven-foot-tall barbecue oven. to us the method of preparation. Lee tells me later that
It’s completely open, without any racks. The ducks are the Chinese words for “turnip” and “radish” are the
slowly basted by their own fat as they cook over the same, which is why the turnip cake contains no turnips.
January 09.indd 32 12/22/2008 5:13:33 PM

January 09.indd 33 12/22/2008 5:13:34 PM

We won’t get to try these for another hour or two; they’ve got an site. As the assembled morsels are finished, my desperate call of
extended visit to the steamer scheduled. “I’ve never had this! What is it?” is answered with a hail of foodstuffs:
Talking as he goes, Pang moves across the kitchen to a shrimp crêpes, deep-fried shrimp balls, crispy taro dumplings,
mixer, where he starts to make the dough for har gau, or shrimp turnip and taro cakes, and leek dumplings. All are delicious.
dumplings. He dumps wheat starch, potato starch, and tapioca Before we break for lunch, Pang asks me a curious question.
powder into the bowl and adds boiling water -- just the right Can I make croissants? Well, of course I can make croissants; that’s
amount, without any measuring or scaling. The water has to be first-year culinary-student fodder. I’d be happy to teach him. He
boiling, he says, or the dough won’t come together. Western bakers demurs. “I just need the recipe, and then I can figure out how to
call this “cleanup.” make it.”
This traditional Cantonese morning meal was derived in Lee and I are run out of the kitchen, plates piled with rice,
part from the need for merchants on the Silk Road to rest and broccoli, and steamed fish. “I’ll never eat all this,” I remark to her.
eat. Service would begin in the roadside teahouses in the early “Just eat the fish,” she advises. I do. It’s simply prepared,
morning and frequently extend only until mid-afternoon; many dim perfectly cooked and delicately flavored with ginger, scallions, a
He explains that wok stations in restaurant kitchens reach

temperatures that would make Vulcan envious; temperatures of 1,400
degrees are not unheard of, and BTU levels are completely astronomical --
as much as 200,000 in some Hong Kong restaurants.
sum restaurants in the United States, therefore, serve only in the touch of soy sauce, and the slightest splash of sizzling hot oil. It’s
morning, and some only on weekends. Charlotte’s Dim Sum is a probably the best steamed fish I’ve ever had. And they serve it for
little different. Though the weekend menu is a little more extensive, family meal. It’s available on the menu. Ask for the steamed sea
dim sum items can be ordered at any time of day, alongside an bass.
extensive menu of traditional and contemporary Chinese cuisine. As we wrap up our lunch and, with it, our visit, a case of live
Watching Pang make dumpling wrappers is a revelatory lobster arrives. Pang and Wong, the barbecue chef, seem excited
experience. It’s not often I see something in the culinary arts by this. Pang asks me if I know of “wok hay,” the breath of the wok.
that I know I could never duplicate, but here it is: should I stop I don’t. He explains that wok stations in restaurant kitchens reach
now and dedicate my life to dumpling-craft, or accept that this is temperatures that would make Vulcan envious; temperatures of
beyond my ken? Snip. WHAM. Scrape, scrape, scrape. Pang uses 1,400 degrees are not unheard of, and BTU levels are completely
a special cleaver, lightly oiled and wrapped in a side towel after astronomical -- as much as 200,000 in some Hong Kong
use, to remove precisely the amount of dough he needs for a single restaurants. “Wok hay” is the Cantonese term for the confluence of
dumpling. well-seasoned carbon steel, fresh ingredients, and incredible heat
“It’s not very sharp,” he says to Lee. Using the flat of the blade, -- a kind of Maillard reaction on steroids -- which produces flavor
Pang smashes the ball of dough, forcing it into a nearly perfect and aromatic compounds unavailable to those of us cooking with
circle. Each wrapper is slightly thinner on one side to compensate the more modest gas. Not everything cooked in a wok receives this
for the pleats that will seal the dumpling. He scrapes the wrapper incendiary treatment, but these lobsters will, cooked briefly with
from the cutting board. “Only wood will work.” Pang makes every scallions and ginger.
dumpling skin this way. They’re never stored or frozen. For me, it Pang laments his inability to elicit the wok’s spirit at home; his
would take ages, eons. But Pang has been doing this for 25 years, stove just doesn’t get hot enough, and he can’t produce dishes like
and he’s a little faster. the lobster with ginger and scallions without that heat. Lee and I
Next to us, a gaggle of prep cooks fill Pang’s dumplings with make our way back to the car. The next day, I return to Dim Sum with
shrimp stuffing and seals them. This particular skin is used for the croissant recipe for Pang.
only a handful of dim sum: har gau, the aforementioned shrimp On the way home, I buy a carbon steel wok and a steamer
stuffing, and shrimp and scallop dumplings. Different crimps are basket. My dumplings are uneven. U
used when sealing the dumplings, to distinguish between them,
and then they’re steamed until done. The skins are mottled white Dim Sum - 2920 Central Ave (just outside of Plaza Midwood )
when the dumplings are removed from the steamer, but as they cool 704.569.1128
they become translucent -- there’s that gelatinization again. The You can reach Marcus at mew248@students.jwu.edu
whole process is done by hand. Nothing is automated and nothing is For more info go to www.uptownclt.com
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January 09.indd 34 12/22/2008 5:13:34 PM

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words & pictures: celina mincey
In equal proportion to my love of travel is can sense of the word tourist. I lean toward
my loathing of being a tourist. I mean a quiet, blended travel exploring local spots in
camera-case-toting, loud-and-slow speak- typical towns, and my brother’s marriage to a
ing, tennis-shoe-wearing, “hello”-and-”thank woman from Ploiesti, Romania, provided the
you”-in-the-local-language-knowing, Ameri- perfect opportunity to be an un-tourist.
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T
ourists have no reason to go to Ploiesti. It’s views—would be reason enough to go. Imagine a stretch of pasture
located about an hour from Bucharest, which dropping to an endless valley filled with varying shades of green and
attracts visitors from around the world to spotted by sheep and cows being herded by men with sticks, all set
take in its massive architecture and history. against a backdrop of foothills, then rolling mountains, backed by snow-
Going the other way, Ploiesti is about an hour capped peaks in the distance. You sit on the hill and are transported.
from the city of Sinaia from where ski buffs All of this might not make a guidebook, but it does make Ploiesti
and day trippers flock in air-conditioned a perfect place to visit if you want to experience actual Romanian life. In
buses, making an arc from Bucharest, a stop my case—I was the guest of a local family, on the inside of a big cultural
to see Peles Castle, on to Brasov (a German- event, and staying in Ploiesti itself—it was an ideal opportunity for some
built town that’s home to The Black Cathe- un-tourism. Now, before I go further, I must explain the generous hospi-
dral), and off to Bran Castle (better known as tality of my guests. They were not going to let me get away with a week
Dracula’s Castle) before getting back to the of bumbling around, deciphering local bus schedules and just seeing
big city in time for a late dinner. Ploiesti doesn’t make the itinerary, and what I’d find. Many days were arranged with barbecues at grandma’s
neither does its history. house, van taxis to some of the previously mentioned sites, food, wine,
An industrial city, Ploiesti was one of the world’s leading oil wine, food, and warm hosts. I visited the Zoican family, whose daughter
extraction and refinery regions in the late 1800s. Between the two world Codruta is now my brother Benjamin’s wife.
wars, several major oil companies set up plants and the city’s refineries The trip provided the opportunity to meander around a town not
provided 80 percent of the petroleum processed in Romania. In World accustomed to seeing tourists, forcing me to reconcile my place in its
War II, Germany appropriated Ploiesti as its main source of oil and the history and allowing me to be inside homes, pastures, to participate in
U.S., in turn, conducted such massive air strikes that it became the most ceremonies, and to experience culture that a tourist normally wouldn’t
bombed city in Romania during the war. The city was captured in 1944 have access to.
by the Soviets and the Communist regime nationalized the oil industry, Let’s start with the food. Do not visit a Romanian family without
which had been mostly privately owned. Romania did not regain its your appetite and an eye ready to admire culinary beauty. Their idea of
independence until the Revolution of 1989. an appetizer is not your average meat and cheese and veggie dip. You
Today, Ploiesti is Romania’s ninth largest city with nearly 250,000 think you are fancy when you roll up the cold cuts before arranging
residents and continues to be a working city as evidenced by its exten- them on a tray? At each lunch, dinner, or barbecue, Course 1 consisted
sive public transportation system. Its yellow bus fleet is one of the most of exquisite serving plates overloaded with various meats, cheeses, and
modern in Eastern Europe and connects with trolley buses and trams vegetables cut to look like flowers or other appealing shapes. Every-
to transport nearly 150,000 riders daily. The town supports the sec- thing looks so good, you don’t know where to start, and you are afraid to
ond largest railway center in the country and is home to the Oil & Gas start because it looks so pretty and you don’t want to mess it up.
University as well as the Ploiesti Philharmonic At the wedding, we were each served a plate—
Orchestra. knowing four more courses were to come. Next comes fish
I visited the small town of Baicoi outside previous page: peles castle or soup, which precedes the main meat course, followed
of Ploiesti and the countryside—oh, the below: romanian countryside by dessert, which is not a dessert but a beautiful array of
little cakes of various flavors and styles. I’d have a choco-
late one, try a strawberry, then I’d have to eat a vanilla
cake and I still hadn’t gotten to the coconut or pecan that
my family was oohing about. I could go on and on, because
that’s what we did in Romania—eat on and on.
The wedding reception began at 7 p.m., with the
greeting of guests and general socializing. The band was
playing, and dancing picked up by about 9 o’clock, by which
time most everyone had arrived. Drinks flowed the whole
evening: a light wine, homemade by Mr. Zoican, and gin,
whiskey, and champagne. Early on, the musicians played a
mix of traditional Romanian folk music during which huge
circle dances would form.
Even the Americans could follow along some ap-
proximation of the steps and move with the group for the
very long songs. I worked up an appetite, but around 9:30,
when the first course was served, I was still shocked that
the whole gorgeous plate was just for me. My instinct was
to take a few things and pass it.
January 09.indd 40 12/22/2008 5:13:52 PM

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More dancing ensued, including the bride and groom’s first dance, and the interior common areas were filled with vendors and people
parent dances, and more traditional folk dancing. Somewhere in there, milling about. We were on a mission to get our nails done—after all, the
the wait staff brought out Course 2, a lightly breaded fish with diced big day was coming up and we were unofficial bridesmaids (“Unofficial“
potatoes. Mid-bite, a hush fell over the room when Nina Predescu, a this custom doesn’t really exist in Romania.)
famous Romanian folk singer, entered. Predescu, a friend of the family, We cut across the main square and started looking on side
had agreed to perform at a private ceremony. We finished eating to streets, searching for signs of a nail shop. In a second-story window,
be treated to her singing and the world-class fiddler who kept every- we saw first, in the universal language of pictures, the image of a hand
one dancing until at least midnight, when we had to further sustain with sculpted nails and a pair of scissors, and then the Romanian words
ourselves with sarmale and măamăliga, both traditional foods. Sarmale manichiură and pedichiură. We entered through a heavy two-part steel
is small cabbage rolls stuffed with rice and pork. Mamaliga, served as door that opened into a dark hallway in one direction and a large con-
the side, is a cornmeal mush often known to Americans as polenta. crete stairwell in the other. It looked more like an abandoned warehouse
Mamaliga has historically a staple in poor rural areas, is now consid- than a place of business, but we were not dismayed. If everything looked
ered trendy. just like it did at home, what would be the point of traveling? We took
The main course ,pork and chicken served with veggies and pota- the stairs, heard women’s voices at the top, and entered through what
toes, did not arrive until after 1 a.m. The final course, the wedding cake, seemed like a classroom door among a series of others along the hall.
was served at around 2:30 in the morning. But who was keeping track at Inside was a bustling salon with hair in various stages of color and cut.
this point? Needless to say, the Romanians know how to throw a party The bustling came to a halt as a roomful of Romanians turned to stare
and feed you while you’re there! at us.
Enough eating. Let’s go for a walk. I had to reassure our guests “Uh, manichiură, pedichiură, is possible?” I held out my hands and
that we would survive on our own for at least one “free day,” assuring indicate flaky, travel-neglected nails. Most of the people in the room
them we’d be able to secure transportation, get went back to their business after glancing in one
around town, experience Ploiesti, and arrive back woman’s direction with uncertain eyes.
at the hotel in one piece. My sister and I chose to below: scenes from benjamin She paused for a moment more before jump-
head to the center, taking a six-lei (the equivalent to and codruta’s wedding ing into action: “Da, da,” she said, breathing a long
three dollars with tip) taxi to “centru” and walking sigh which I took to mean, “Okay, I can do this,” but
around from there. On a sunny Friday afternoon, which might mean, instead, “Ah, why are these stupid
the town center was bustling, people of all ages were out, and there was Americans bothering me?” She ushered us into another small room and
a big festival set up in the square with groups of kids performing both pointed for me to sit. My sister was left to linger in the doorway. Finally
folk and modern dance. On one corner was a McDonald’s and across the my sister was offered a chair, which looked as if it belongs to another
street was a massive Soviet-style building that wrapped around the en- stylist’s station. We shrugged, gestured, used lots of facial expressions
tire block. Taxis and buses zoomed by on the wide main thoroughfares and settled in. My feet were in warm water and my nails were being
January 09.indd 42 12/22/2008 5:13:58 PM

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filed. Some things don’t change much no matter the culture. When the ceremony in a cavernous church that seemed older than the ground
second stylist entered, she sat across from my sister, looking annoyed, it stood upon. Codruta and Benjamin stood center on a podium facing
filing her own nails, and huffing to the point where my sister was sure the priest, flanked by their godparents and then the best man and the
she was committing some great disrespect by being in the client’s chair. maid of honor. The parents formed a line behind them. The godparents
She offered to get up. “No, no,”—she was waved back to the chair. The have a very important role in a Romanian wedding. The couple must
offended stylist decided to speak, a long Romanian phrase directed choose carefully, and it is a great honor and responsibility to accept the
at my sister. We conferred in English. We had no clue until the lady, invitation. The godparents give a lot of time and money to the marriage
through a series of gestures, made it known that she wanted to know proceedings, and they serve as counselors and guides to the new couple
whether my sister would like to have her nails done. throughout their relationship.
“Da, da!” We were sure we had already communicated this, but For about an hour, all the wedding guests (somewhat less than
such is the nature of foreign exchange. From that point, the second the 200-plus people who attended the reception) stood and watched
stylist softened (or was never hard, but just seemed so to us) and we the proceedings of the priest and his attendant. The priest’s table was
started “explaining” that we were there for a wedding. I pantomimed a located between the couple and the altar, which was adorned and
ring on my left ring finger and kissing. layered with gold and ornate painting. The table boasted its own array
“Ahhh!” The ladies were now interested and my stylist started of shiny objects: candelabras, a cross, crowns, a cup and a gilded bible.
removing her paint job from my index finger. I realized that she thought As he performed the rites in Romanian, the priest sometimes intoned
I was the one getting married and started again. It took about ten chants and sometimes spoke frankly with the bride and groom, even
minutes. She understood me pointing at myself and saying “No,” but cracking a couple of jokes. Meanwhile, the wedding guests wandered
then she didn’t understand who it was that was to be wed. My sister about, taking pictures, whispering to each other occasionally, and seeing
dredged up the word for “children.” (On the spot, we couldn’t remember the ceremony from different angles. It was one of those cultural mo-
“brother,” “sister,” “marriage,” or anything from the language lessons ments. I had no idea exactly what was expected, what I was permitted
we’d added to our iPod in preparation.) We managed to explain there are to do, and what would be a faux pas. Meanwhile, my brother’s friends
three children: me, my sister, and another, whose name is Benjamin. were urging me to scoot forward, get pictures, move to the back and get
“Benjamin, Codruta,” we said, making kissy faces. more pictures, and my aunt and uncle across the church were signaling
“Ahhhh, da, da.” with hand gestures to get more pictures. I tried to be discreet and snap
“Benjamin, Americano…Codruta, Romanian, from Ploiesti.” away and play with the camera settings so the flash didn’t go off, hoping
“Ahhhh, da, da, da.” something in the dim church will still show up.
My non-bridal nail design resumed and the ladies were smil- The ceremony was as fascinating as it was baffling, as I actu-
ing, happy, I presume, that we had placed our presence in their shop in ally had no idea what the priest was saying or what the various rituals
their town. To test my theory, I asked, “Americans, here?” while pointing signified. Definitely should have done a little more homework! Some of
around the shop. the major acts during the wedding are the crowns, the common cup,
Her eyes grew wide, “Nooooo, ooohh, no, niciodată,”—which I and the wedding party walking in a circle around the table. In the service
guessed from its context, and later confirmed, means never. of the crowning, the priest literally crowned both Ben and Codruta as
In the end, we came out laughing, imagining already the stories the king and queen of their own little kingdom (their home or domes-
we’d have to tell, and with shiny nails and toes lined with a reddish tic church). The couple wears their crowns until the end of the entire
creamy substance around our cuticles. We wondered what it was and wedding ceremony, symbolizing martyrdom, the idea that every true
if it would come off. We scraped at it a bit. My stylist had pointed to the marriage involves immeasurable sacrifice on both sides. In the wedding
jar, asking, to which I had shrugged, indicating she should choose. To at Cana, Jesus performed his first miracle and turned water into wine
us, it looked like we had picked and torn at our nail linings all day. We to give to the newlyweds. In the Orthodox ceremony, the couple drinks
later found out that it was a disinfectant specifically dyed red because from a “common cup” of better life. The cup is a token of a harmonious
the look is popular among older Romanian women. We’d be going to the life. By drinking, the couple accepts a mutual sharing of joys and sor-
wedding with a, well...traditional look. rows. Then, also representing the wedding at Cana, the pair takes their
The last stop of our walking adventure was at huge public market. first steps as a married couple, and the priest leads them in the way
Baskets and tables filled with fresh produce, meat, spices and some they must walk.
presumably edible things we’d never seen. I have the same experi- While repacking my bags and squeezing in a few souvenirs, I
ence whenever I am traveling and encounter this form of commerce. couldn’t help thinking of other times I’ve traveled. I would walk by a
It is so refreshing, seems so much more alive and less sterile than a church emptying itself of dressed-up people or down a vineyard lane
fancy grocery store with fake lighting—not that I am ungrateful for the imagining the backyard view, and wish, just wish, I could be on the in-
plethora of food choices and abundance available to me. It’s just that at side. My new Romanian family and their hometown of Ploiesti provided
these outdoor markets I feel as if I am picking the food from the ground me that very opportunity. U
myself, fresh, and as I barter for some apples it makes me think happily
of the growing trend of farmers’ markets back in Charlotte. You can reach Celina at celinamincey@yahoo.com
The wedding itself was a formal traditional Romanian Orthodox For more info go to www.uptownclt.com
January 09.indd 44 12/22/2008 5:14:01 PM

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be still my beeping heart
46 words:
uptown sumanah khan
www.uptownclt.com
January 09.indd 46 12/22/2008 5:14:04 PM

I was in my study one day with my friend Kevin when I heard an that May. Over the following year I got used to having it in me. I
unexpected beep. It stopped me short. almost enjoyed it. I felt protected, and the fact that it was placed
“Sshh…do you hear that?” I asked. under the muscle gave me the appearance of having fantastic
“Hear what?” he responded. cleavage. I felt good. I was still alive and was awarded a free boob
“The beeping. Don’t you hear the beeping?” job in the process.
“Ahhhh…no,” he responded. It was in February 2007, as I was coming out of the
I gave the room a once over, trying to find the source. Then I Christopher Street subway station in New York City, when I felt
leaned my neck all the way down as far as I could get it, and tried my first shock. My immediate thought was that I had run smack
to put my left ear to my chest. “Is it coming from in there?” I asked. into the turnstile, except that I had left the turnstiles behind me.
“In where?” I couldn’t figure out what the source of the pain was. I must have
“In there,” I said, pointing to my heart. looked confused because a sweet man walking beside me asked if
“In where, Manah? Your left boob?!” I was okay.
Kevin was getting frustrated and I can understand his “I think so,” I began to reply--and then it hit again, like a
reaction. He hasn’t been around many people who beep from the dropkick to the chest.
inside. My surgeon pressed a button and now my device will sound “No, “ said this time. “No, my pacemaker is firing,” and I
off with that same “beep” if there’s ever a problem. My device is a grabbed his gloved hand.
defibrillator. We were in the stairwell as he gently brought me to the
Medtronic, the world’s largest medical technology company, ground. Police arrived, paramedics were called, and the guy sat
manufactures the implantable cardioverter defibrillator (ICD). The down next to me and didn’t let go of my hand until the medics
device is usually implanted through an incision in the collarbone showed up. A girl knelt down and fished through my purse to find
and rests just above your heart. One end of the leads is attached to my phone. She called my husband.
the device, while the other is attached to your heart. If, God forbid, “Oh shit. I’m dying” I kept thinking.
I develop an arrhythmia, it sends electronic shock signals from Sitting on that stairwell I kept wondering what could be
the ICD, via leads connected to my heart, “providing therapy” and wrong with my heart. It only fires if it detects arrhythmia, right?
zapping it back into a normal rhythm. It’s a vast understatement to Wrong. That day, my ICD had malfunctioned, but I didn’t know
say that being shocked hurts like hell. this then. Five shocks, many tears, and a completely unmedicated
This is not the first defibrillator I’ve had. In April 2006 I was ride to the hospital later, I still thought I was dying. I was only two
diagnosed with heart failure, and had my first ICD was implanted months away from celebrating one year of surviving heart failure.
January 09.indd 47 12/22/2008 5:14:05 PM

In the ER, the device shocked me two additional times. It was as commercial? How lame. I didn’t receive a letter of condolences
if I was being electrocuted from within my own body. Finally the from Medtronic until weeks later. It was addressed: “Dear
tech came and turned it off. Medtronic Heart Device Patient.”
Two days later the ICD was removed, and a new one They didn’t even use my name? Come On!
was put in. This time it was placed just under my skin, below In the letter the company apologized for any “difficulties”
my collarbone. The effect was that I went down one cup size they may have caused me and my family. Difficulties? You call
and gained an extra boob. Don’t get me wrong, I have amazing unprecedented panic attacks on the subway, numerous trips to
surgeons who performed the surgery beautifully. They did the ER, bouts of depression, a constant fear of triggering a shock
everything to make me feel more comfortable and protected. while sleeping, two surgeries, large amounts of medication,
Unfortunately, it’s hard to deal with the idea of having a foreign and a continuous fear of receiving shocks at any given moment
object in your body--especially one with the capacity to shock the a “difficulty”? I’m thinking more “irreversible trauma” than
hell out of you at any given moment. “difficulty.” But thanks for the letter.
I gave my new ICD a name, to make it seem less eerie. A few days later I went into see my surgeon for a device
Nonetheless, I still find it pretty intrusive. I’m 28 years old and 102 check. We talked about the recall and he confirmed that, yes, I do
pounds. I’m barely 5’1”. The size of the device prevents me from in fact have recalled leads implanted in me now. I’ve learned that
having full range of motion on my left side, and I feel residual pain both wires, the old one as well as the new one, have been recalled.
from pinched nerves and scar tissue from both surgeries. I’ve So what now? What were my options? Removing the wires
grown used to the device being visible. In the beginning, when was too risky, and removing the entire device was not warranted
I was getting used to my new ICD, I cried every time I came out by my cardiologist because it’s too early for a replacement. My only
of the shower. I felt ugly and broken and exposed. I don’t think I real option was to have my surgeon program my ICD to warn me
realized how traumatized I was by the whole ordeal until I think at the first hint of any kind of malfunction.
back and try to write about it now. I still become flooded with “Sumanah, can you hear this?”
panic every time I relive those shocks. “Yes,” I replied, as I heard a series of beeps that sounded like
The worst part of it all is that we didn’t know what caused a softer version of my mom’s alarm clock.
the malfunction. We had to wait for Medtronic to analyze the “This is the sound you’re going to hear if your ICD at all
device and provide a summary of what went wrong. I didn’t learn picks up on any kind of problem with your lead wires. The alarm
what happened until a few months ago. A lead had fractured, they is programmed to sound off at 10:10 a.m. at the first sign of a
said. What does that mean? Why did it fracture? What caused it to problem.” For example, if on Friday January 30th my ICD senses a
break? None of these questions were answered until October2007. problem with one of the wires, the alarm inside me will sound off
At that time, Medtronic recalled four models of their Sprint at 10:10 the following morning. There is an alarm, and it’s inside
Fidelis lead wires. My good friend and therapist called me a few me. And the thought of it actually going off one morning at 10:10
days later, expressing his concern after reading about the recall not only scares the crap out of me, but I also find it extremely
in The New York Times. He encouraged me to look into it and see creepy. People tell me I’m bionic; I tell them to find another way to
if my original ICD was implanted along with one of the recalled make me feel better.
leads. I Googled “Medtronic Recall” and, lo and behold, there it Can you imagine how many times I’ve woken up in a panic,
was: “Sprint Fidelis Wire Model 6949: recalled.” thinking that I heard a beep? I knock everything over trying to
“Funny, that sounds like the leads I have in me now.” reach for my clock and make sure that it’s not in fact 10:10 a.m. I
No later than five minutes after my little discovery did one of never thought that I would ever dislike a time of day so much. Or
those low-budget law-office commercials come on TV. Words in a particular sound. Sometimes it’s the smoke detector. Sometimes
red flashed on the screen: “Attention all patients with Medtronic it’s my husband’s cell phone. But usually it’s in my head. I’m a
Defibrillators.” heart patient who hears non-existent beeps. Seriously, I didn’t work
You have got to be kidding me. hard in life only to grow up and have my mind inundated with
Two days later I received an email from a law firm paranoia and phantom noises all day long.
specializing in class-action lawsuits. They found my email address These are my thoughts when I’m pissed off or feeling down.
online, through “thepacemakerclub.com.” I joined this group This is not to take anything away from my anger. I believe I have
when I left the hospital because I wanted to be in touch with other the right to be pissed off. But, it doesn’t mean that I live in it.
patients who have had the same experiences as me. Through all of the “difficulties,” I like to come out happier. What
At this point I was already suffering from enough anxiety. really triggered this piece is the silly little letter I received from
Really, to get shocked a bunch of times for no reason and then Medtronic, and then of course the more recent beeping that scared
have to go all the way back to Square One of recovery, except this me that day in my study. It turned out to be the speakers to my
time even more traumatized and paranoid than before--it just isn’t iPod. U
right. No amount of Xanax in the world could cure my anxiety. You can reach Sumanah at: sumanahk@gmail.com
And this is the way I had to find out, through Google and a cheap For more info go to www.uptownclt.com
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conversation
Andreas Bechtler grew up in Switzerland, where his parents were patrons

of the arts. In his teens, Bechtler painted beside important, respected artists
and worked under mentors of great skill and acclaim. His entire life he has
been surrounded by paintings, sculptures, and photographs given to his family
by artists they had befriended. Some of these artists are household names.
Bechtler established his adult life in America, mostly in North Carolina, and
continued practicing, supporting, and cultivating the work of fellow artists. In
doing so, he built a personal collection, pieces of which have special meaning
in the Bechtler family. Bechtler’s collection contains an original Andy Warhol.
He didn’t obtain it at a fancy art auction or by paying highest dollar. Warhol
created it for him—it’s that kind of personal. Bechtler says he collects art “not
to know the art, but to know the artists.”
Andreas Bechtler
words: celinauptown
www.uptownclt.com mincey 51
January 09.indd 51 12/22/2008 5:14:08 PM

plan.
But Charlotte’s movers
and shakers had other plans. Directors of
the Cultural Facilities Master Plan approached Bechtler with
Now Bechtler the idea that his collection should become the core of a cultural
wants the world to have partnership between major museums and new multifaceted arts
a chance to know the artists in his family’s complex Uptown. Unsure at first, and hesitant to give up creative
collection. He inherited half of it, along with what he feels is a control, he was convinced that they would support his vision for
responsibility to share it. Sotheby’s assessed the some 1,300 pieces the project. They even agreed to give Botta the job of designing
of art deserving of a standalone exhibit and attached a large price the new space.
tag to its value. But for Bechtler, the dollar amount or status of the “I had to grow into this. I wanted it to be in a quiet setting for
collection doesn’t matter; he focuses on expressing his intimate scholars, volunteers, and art lovers. But I was glad for the interest
connection to the art so that others feel free to develop their own and am happy to be able to contribute to this city that has been so
relationships with it. He had planned to build a small museum on good to me.” He speaks of his contribution in such a nonchalant
his property at Mountain Island Lake. He envisioned creating a way; it would be easy to think Bechtler is talking about sponsoring
getaway, an art haven where people could take a day or weekend a bake sale. Bechtler truly believes he is merely a “custodian of
trip to enjoy the serenity of the woods and the lake, and really this artwork,” and that it’s his job to ensure its future. Not that he
spend some time with the art. Through several serendipitous thinks this makes him special. “We are all caretakers of something
events, the Italian architect Mario Botta, a colleague and friend on this earth for a while. From that standpoint, it’s easy for me to
of friends, came to North Carolina and designed the give it away.”
museum for free. Bechtler still has the Easy? Bechtler is donating an art collection valued at well
model of the Botta over $20 million to the public trust, meaning no one, including
himself, can ever own it. It will forever belong to the people. That’s
not all. It’s costly to build a museum from scratch and
expensive to operate the first couple of years. Bechtler
has pledged to fund any operating shortfalls for the first
five years of its existence. It’s important for Charlotte that
we have individuals willing to create things that will last for
generations: buildings that become icons, ideas that become
eminent cultural institutions. Think about the New York
Public Library. It was created through an unprecedented act of
private philanthropy for public good; now we can’t imagine the
city without it. Bechtler was modest about the naming of the
space, but he finally conceded that “The Bechtler Art Museum”
best described the family collection that will propel Charlotte’s
cultural scene to a level that could rival the attraction of the city’s
sports venues.
This collection has never before been available to the public.
It contains works by Pablo Picasso, Alberto Giacometti, Andy
Warhol, Joan Miro, Edgar Degas, Barbara Hepworth, Max Ernst,
and Jean Tinguely, among others. France’s Minister of Culture
has already come for a private viewing of the collection’s major
sculpture. There are people, lots of them, who will travel far to
see art just as there are people who travel across the country to
previous page (l to r): edgar degas woman drying herself after the bath |
andreas bechtler | alfred manessier in the flames that consumes
this page (from the top): andy warhol of the bechtler family |
pablo picasso woman in a hat
January 09.indd 52 12/22/2008 5:14:08 PM

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January 09.indd 53 12/22/2008 5:14:10 PM

watch the Super Bowl. And it will all be right here for the citizens edge of his seat. “A giant chicken to draw people in. You can’t help
of Charlotte to visit at their leisure. The renowned work stands but look at it. I mean, even the construction crew raved about it.”
on its own merits. It’s moving and beautiful, and while it might Godfrey elaborates, “This is what I mean. He had the idea to
be enough for some visitors to view it and move on, talking to use this wild sculpture. It represents his unique ingenuity. He takes
Bechtler you understand that this museum isn’t about just showing art as a very serious matter. Not serious in the way of being heavy,
off famous pieces. It will be designed to reflect the stories of but whimsical.” I think I understand. Firebird is an amazing piece
the artists. Bechtler describes small, intimate enclaves that will of art. A scholar could probably spend weeks analyzing its lines
display not only an impressive piece by an artist, but media such and movements and what statements they make. For all those
as films and informational placards that will tell, for example, the who’ve never read an art book, the chicken is just as alluring.
artist’s place in history and connections to other featured artists. “You can see the thing from afar and can’t help but smile.
The museum will contain interesting artifacts from Bechtler’s You walk in to get a closer look, and without knowing it you
collection, such as journals, notes, sketchbooks and other personal are standing in the plaza entrance to the museum.” Bechtler’s
mementoes. whimsical enthusiasm seems to be the way he’ll invite the
Bechtler loves America because of the “freedom it affords. everyday person to enjoy his highbrow collection. And it’s this
Here, if you have a vision, you can do it.” In reference to his opportunity that Bechtler is most grateful for. “If this is giving back
building a cultural institution, I agree with his assessment. Bechtler to Charlotte, if it helps the city culturally…this city has been great
is quick to correct me. “Well, this is different. All I’ve done is pick to me.”
up these wonderful opportunities that keep coming as if on a I ask what makes art so important to him in the first place.
conveyor belt.” “Ahhh,” Bechtler closes his eyes and looks like he’s settling
I suggest his energy for the project pulls that conveyor, and into a comfortable old armchair. “4 U 2 B Art,” he spells out. “Life
Bechtler’s curator and long-time friend Michael Godfrey agrees. He is art. If you can be your original self, that’s exactly what life is all
insists that Bechtler’s tremendous vision is the driving force behind about.” U
the project. Firebird is an example. The giant sculpture by Niki de You can reach Celina at: celinamincey@yahoo.com
Saint Phalle that will grace the museum’s courtyard is especially For more info go to www.uptownclt.com
exciting to Bechtler. “Can you imagine?” Bechtler asks from the
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Dining and Nightlife Guide
AMERICAN Bentley’s on 27 – $$$ Thai Taste – $ Dilworth Coffee – $
201 S. College St. Fl. 27 704.343.9201 324 East Blvd. 704.332.0001 1235 East Blvd # B, 704.358.8003
Alexander Michael’s – $ (Charlotte Plaza Building) Taipei Express – $ 330 S Tryon St, 704.334.4575
401 W. 9th St. 704.332.6789 Bonterra Restaurant – $$$ 731 Providence Rd. 704.334.2288 Dilworth Playhouse Cafe – $
Brevard Court Sundries – $ 1829 Cleveland Ave. 704.333.9463 Tin Tin Box & Noodles – $ 1427 South Blvd. 704.632.0336
145 Brevard Court 704.342.4700 Carpe Diem – $$$ 101 N. Tryon St. 704.377.3223 Einstein Brothers – $
Camilles – $ 1535 Elizabeth Ave. 704.377.7976 Zen Asian Fusion – $ $ - 201 S. Tryon St. 704.332.4015
1518 E. 3rd St. 704.342.4606 City Tavern – $$ 1716 Kenilworth Ave. 704.358.9688 Einstein Brothers – $
Cans – $ 1514 East Blvd. 704.343.2489 1501 South Blvd. 704.333.4370
500 W. 5th St. 704.940.0200 City Tavern – $$ BAKERY Java Passage – $
Cedar Street Tavern – $ 214 N. Tryon St. 704.334.6688 101 W. Worthington 704.277.6558
120 N. Cedar St. 704.333.3448 Custom Shop – $$$ Cloud 9 Confections – $ Jump N Joe’s Java Joint – $
Champions – $ 1601 Elizabeth Ave. 704.333.3396 201 S. College St. Suite 270 704.334.7554 105 E. Morehead St. 704.372.3217
100 W. Trade St. - Marriott Hotel 704.333.9000 Fig Tree – $$$ Great Harvest Bread – $ La Tea Da’s – $
Comet Grill – $ 1601 E. Seventh St. 704.332.3322 901 S. Kings Dr. 704.333.0431 1942 E. 7th St. 704.372.9599
2224 Park Rd. 704.371.4300 Harry & Jeans Marguerite’s Bakery – $ Nova’s Bakery – $
Cosmos Cafe – $ 201 S. Tryon St. 704.333.4300 2424 N. Davidson St. 704.675.5756 1511 Central Ave. 704.333.5566
300 N. College St. 704.372.3553 Lulu – $$ Nova’s Bakery – $ SK Netcafe – $
Dogwood Cafe – $ 1911 Central Ave. 704.376.2242 1511 Central Ave. 704.333.5566 1425 Elizabeth Ave. 704.334.1523
138 Brevard Court 704.376.8353 McNinch House – $$$ Panera Bread – $ Starbucks – $
East Boulevard Grill – $ 511 N. Church St. 704.332.6159 601 Providence Rd. 704.374.0581 545 Providence Rd. 704.372.1591
1601 East Blvd. 704.332.2414 Mimosa Grill – $$ Starbucks – $
Ember Grille – $$$ 301 S. Tryon St. 704.343.0700 BARBEQUE 101 S. Tryon St. 704.374.9519
601 S. College St. WestinHotel 704.335.2064 Monticello – $$ Tic Toc Coffeeshop – $
Fenwick’s – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Art’s Barbecue – $ 512 N. Tryon St. 704.375.5750
511 Providence Rd. 704.333.2750 Pewter Rose Bistro – $$ 900 E. Morehead St. 704.334.9424
Fox and Hound – $ 1820 South Blvd. 704.332.8149 Jolina Tex Mex & BBQ – $ DELI
330 N. Tryon St. 704.333.4113 Ratcliffe on the Green – $$ 500 S. College St. 704.375.0994
French Quarter – $ 435 S. Tryon St. 704.358.9898 Mac’s Speed Shop – $ Adams 7th Street Market – $
321 S. Church St. 704.377.7415 Taverna 100 – $$$ 2511 South Blvd. 704.522.6227 401 Hawthorne Ln. 704.334.0001
The Graduate – $ 100 N. Tryon St. – Founder’s Hall 704.344.0515 Rib Palace – $ Art’s Barbecue – $
1308 E. The Plaza 704.332.8566 Zown Restaurant – $$ 1300 Central Ave. 704.333.8841 900 E. Morehead St. 704.334.9424
John’s Country Kitchen – $ 710 W. Trade St. 704.379.7555 Common Market – $
1518 Central Ave. 704.333.9551 Zink – $$ BREAKFAST 2007 Commonwealth Ave. 704.334-6209
Pike’s Soda Shop – $ 201 N. Tryon St. 704.444.9001 Dikadee’s Deli – $
1930 Camden Rd. 704.372.0097 Art’s Barbecue – $ 1419 East Blvd. 704.333.3354
Presto Bar and Grill – $ ASIAN 900 E. Morehead St. 704.334.9424 Dogwood Cafe – $
445 W. Trade St. 704.334.7088 Coffee Cup – $ 138 Brevard Court 704.376.8353
Providence Café – $ $ 88 China Bistro – $ 914 S. Clarkson St. 704.375.8855 Fresco Cafe & Deli – $
829 Providence R d. 704.376.2008 1620 E. 4th St. 704.335.0288 Einstein Brothers – $ 3642 Moultrie St. 704.376.5777
Providence Road Sundries – $ Cherry Blossom – $ 201 S. Tryon St. 704.332.4015 Grand Central Deli – $
1522 Providence Rd. 704.366.4467 2001 E. 7th St. 704.376.0880 Einstein Brothers – $ 101 N. Tryon St. 704.348.7032
Rock Bottom – $ China King – $ 1501 South Blvd. 704.333.4370 Great Harvest Bread Co. – $
401 N. Tryon St. 704.334.2739 128 Brevard Ct. 704.334-7770 IHOP – $ 901 S. Kings Dr. 704.333.0431
Selwyn Pub – $ China Queen Buffet – $ 2715 E. Independence Blvd. 704.334.9502 Groucho’s Deli – $
2801 Selwyn Ave. 704.333.3443 127 N. Tryon St. Ste 3 704.377.1928 Monticello – $$ 201 N. Tryon St. 704.342.0030
Simmons Fourth Ward Restaurant – $ China Saute – $ 235 N. Tryon St. – Dunhill Hotel 704.342.1193 Halfpenny’s – $
516 N. Graham St. 704.334.6640 2214 Park Rd 704.333.1116 Owen’s Bagel & Deli – $ 30 Two First Union Ctr. 704.342.9697
Something Classic Café – $ Creation – $ 2041 South Blvd. 704.333.5385 Jersey Mike’s Subs – $
715 Providence Rd. 704.347.3666 1221-A The Plaza 704.372.2561 Tic Toc Coffeeshop – $ 128 S. Tryon St. 704.343.0006
South 21 – $ Cuisine Malaya – $ 512 N. Tryon St. 704.375.5750 Jersey Mike’s Subs – $
t 3101 E. Independence Blvd. 704.377.4509 1411 Elizabeth Ave. 704.372.0766 1408 East Blvd. 704.295.9155
Southend Brewery – $$ Dim Sum – $ BRITISH Jersey Mikes Subs – $
2100 South Blvd. 704.358.4677 2920 Central Ave. 704.569.1128 2001 E. 7th St. 704.375.1985
Stool Pigeons – $ Eggroll King – $ Big Ben’s Pub – $ Jump N Joe’s Java Joint – $
214 N. Church St. 704.358.3788 8907 Steelechase Dr. 704.372.6401 801 Providence R d. 704.334.6338 105 E. Morehead St. 704.372.3217
The Gin Mill South End – $ Emperor Chinese – $ Laurel Market South – $
1411 S. Tryon St. 704.373.0782 337 S. Kings Dr. 704.333.2688 CAJUN & CREOLE 1515 South Blvd. 704.334.2185
The Graduate – $ Fortune Cookie – $ Leo’s Delicatessen – $
123 W. Trade St. 704.358.3024 208 East Independence Blvd. 704.377.1388 Boudreaux’s Louisiana Kitchen – $ 1421 Elizabeth Ave. 704.375.2400
The Penguin – $ Fujiyama – $ 501 E. 36th St. 704.331.9898 Li’l Dino – $
1921 Commonwealth Ave. 704.375.6959 320 S. Tryon St. 704.334.5158 Cajun Queen – $$ 401 S. Tryon St. 704.342.0560
The Philosopher’s Stone – $ Fuse Box – $ 1800 E 7th St. 704.377.9017 Matt’s Chicago Dog – $
1958 E. Seventh St. 704.350.1331 227 W. Trade St. 704.376.8885 425 S. Tryon St. 704.333.3650
The Pub – $ Ginbu 401 – $ C A R I B B E A N Owen’s Bagel & Deli – $
710 West Trade St. 704.333.9818 401 Providence Rd. 704.372.2288 2041 South Blvd. 704.333.5385
Thomas Street Tavern – $ Great Wok – $ Anntony’s Caribbean Cafe – $ Panera Bread – $
1218 Thomas Ave. 704.376.1622 718 W Trade St. Ste M 704.333.0080 2001 E. 7th St. 704.342.0749 601 Providence Rd. 704.374.0581
Tic Toc Coffeeshop – $ Ho Ho China Bistro – $ Austin’s Caribbean Cuisine – $ Philadelphia Deli – $
512 N. Tryon St. 704.375.5750 1742 Lombardy Cir. 704.376.0807 345 S. Kings Dr. 704.331.8778 1025 S. Kings Dr. 704.333.4489
Union Grille – $ Hong Kong – $ Phil’s Tavern – $
222 E 3rd St. – Hilton Towers 1713 Central Ave. 704.376.6818 CHINESE 105 E. Fifth St. 704.347.0035
704.331.4360 Koko – $ Rainbow Café – $
Vinnie’s Sardine – $ 6609 Elfreda Rd. 704.338.6869 88 China Bistro – $ 400 South Tryon 704.332.8918
1714 South Blvd. 704-332-0006 Monsoon Thai Cuisine – $ 1620 E. 4th St. 704.335.0288 Reid’s – $
Zack’s Hamburgers – $ 2801 South Blvd. 704.523.6778 Vanloi Chinese Barbecue – $ 225 E. 7th St. 704.377.1312
4009 South Blvd. 704.525.1720 Orient Express – $ 3101 Central Ave. 704.566.8808 Ri-Ra Irish Pub – $
3200 N Graham St. 704.332.6255 Wok Express – $ 208 N. Tryon St 704.333.5554
AMERICAN MODERN Pho An Hoa – $ 601 S. Kings Dr. 704.375.1122 Salvador Deli – $
4832 Central Ave. 704.537.2595 N. Davidson St. 704.334.2344
131 Main – $$ Pho Hoa – $ COFFEESHOPS Sammy’s Deli – $
1315 East Blvd. 704.343.0131 3000 Central Ave. 704.536.7110 1113 Pecan Ave. 704.376.1956
300 East – $$ SOHO Bistro – $ Caribou Coffee – $ www.uptownclt.com uptown 63
300 East Blvd. 704.332.6507 214 N Tryon St. 704.333.5189 100 N. Tryon St. 704.372.5507
January 09.indd 63 12/22/2008 5:14:32 PM

Sandwich Club – $ Luce Ristorante & Bar – $$$ East Boulevard Grill – $ Pasta & Provisions – $
525 N. Tryon St. 704.334.0133 214 N. Tryon St. – Hearst Plaza 704.344.9222 1601 East Blvd. 704.332.2414 1528 Providence Rd. 704.364.2622
Sandwich Club – $ Mama Ricotta’s – $$ Ember Grille – $$$ Pita Pit – $
435 S. Tryon St. 704.344.1975 601 S. Kings Dr. 704.343.0148 601 S. College St. - Westin Hotel 704.335.2064 214 N. Tryon St. 704.333.5856
Substation II - $ Open Kitchen – $ Ri-Ra Irish Pub – $ Quiznos Sub – $
1601 South Blvd 704-332-3100 1318 W. Morehead St. 704.375.7449 208 N. Tryon St 704.333.5554 127 N. Tryon St. 704.374.9921
1941 E. 7th St. 704-358-8100 Pasta & Provisions – $ Sullivan’s – $$$ Quizno’s – $
1528 Providence Rd. 704.364.2622 1928 South Blvd. 704.335.8228 320 S. Tryon St. – Latta Arcade 704.372.8922
DESSERT Portofino’s Italian – $$ The Corner Pub – $ Roly Poly Sandwiches – $
3124 Eastway Dr. 704.568.7933 335 N. Graham St. 704.376.2720 317 S. Church St. 704.332.6375
Ben & Jerry’s – $ Primo Ristorante – $$ Sbarro – $
507 Providence Rd. 704.333.1003 116 Middleton Dr. 704.334.3346 PIZZA 101 S. Tryon St. 704.332.5005
Dairy Queen – $ Cafe Siena – $$ Simply Subs – $
1431 Central Ave. 704.377.4294 230 N. College St. 704.602.2750 Brixx – $ 212 S. Tryon St. 704.333.0503
Dolce Ristorante – $$ Salute Ristorante – $$ 225 East 6th St. 704.347.2749 Smoothie King – $
1710 Kenilworth Ave. 704.332.7525 613 Providence Rd 704.342.9767 Donato’s Pizza - $ Epicentre - 210 Trade St. 704.979.6911
Luce Ristorante – $$ Terra – $$ 718-A West Trade St 704.714.4743 Smoothie King – $
214 N. Tryon St. – Hearst Plaza 704.344.9222 545-B Providence Rd. 704.332.1886 Domino’s Pizza – $ One Wachovia Center 704.374.0200
Monticello – $$ Villa Francesca 343 S. Kings Dr. 704.331.9847 Spoons – $
235 N. Tryon St.– Dunhill Hotel 704.342.1193 321 Caldwell St. 704.333.7447 Fuel Pizza – $ 415 Hawthorne Ln. 704.376.0874
Volare – $$ 214 N. Tryon St. 704.350.1680 Woody’s Chicago Style – $
ECLECTIC 1523 Elizabeth Ave. 704.370.0208 Fuel Pizza – $ 320 S. Tryon St. - Latta Arcade 704.334.0010
Zio Authentic Italian – $$ 1501 Central Ave. 704.376.3835 Zack’s Hamburgers – $
The Melting Pot – $$$ 116 Middleton Dr. 704.344.0100 Hawthorne’s NY 4009 South Blvd. 704.525.1720
901 S. Kings Dr. Stuite 140-B 704.548.2431 1701 E. 7th St. 704.358.9339
Therapy Cafe – $ L AT I N Italian Village Pizza S E A F O O D
401 N. Tryon St. 704.333.1353 1225 East Blvd 704.332.2880
The Fig Tree – $$ Cloud 9 Confections – $ Latta Pizza – $ Aquavina – $$$
1601 E. 7th St. 704.332.3322 201 S. College St. 704.334.7554 320 S. Tryon St. 704.333.4015 435 S. Tryon St. 704.377.9911
Latorre’s – $$ Papa John’s Pizza – $ Cabo Fish Taco – $
FRENCH 118 W. 5th St. 704.377.4448 1620 E. 4th St. 704.375.7272 3201 N. Davidson St. 704.332.8868
Coffee Cup – $ Picasso’s – $ Capital Grille – $$$
Terra – $$ 914 S. Clarkson St. 704.375.8855 214 N. Church St. 704.331.0133 201 N. Tryon St. 704.348.1400
545-B Providence Rd. 704.332.1886 Pizza Hut – $ Fig Tree –$$$
M E AT & T H R E E 901 S. Kings Dr. 704.377.7006 1601 E. Seventh St. 704.332.3322
GREEK Rudino’s Pizza & Grinders – $ GW Fins – $$
Dish – $ 2000 South Blvd. - Atherton Mill 704.333.3124 525 N. Tryon S 704.716.3467
Greek Isles – $$ 1220 Thomas Ave. 704.344.0343 UNO Chicago Grill – $ LaVecchia’s – $$$
200 E. Bland St. 704.444.9000 Mert’s Heart & Soul – $ 401 S. Tryon St. 704.373.0085 225 E. 6th St. 704.370.6776
Showmars – $ 214 N. College St. 704.342.4222 Villa Francesca McCormick & Schmick’s – $$$
2004 East 7th St. 704.376.0565 Blue – $$$ 321 Caldwell St. 704.333.7447 200 South Tryon St. 704.377.0201
Showmars – $ 214 N. Tryon St. 704.927.2583 Zio Authentic Italian – $ McIntosh’s – $$$
214 N. Tryon St. 704.333.5833 Intermezzo Pizzeria & Café – $ 116 Middleton Dr. 704.344.0100 1812 South Blvd. 704.342.1088
1427 E. 10th Street 704.347.2626 Outback Steakhouse – $$
INDIAN QUICK BITES 1412 East Blvd. 704.333.2602
MEXICAN
Copper – $$ Bojangles’ – $ SOUTHERN & SOUL
311 East Blvd. 704.333.0063 Cabo Fish Taco – $ 310 E Trade St. 704.335.1804
Maharani – $ 3201 N. Davidson St. 704.332.8868 Boston Market – $ Lupie’s Cafe – $
901 S. Kings Dr. 704.370.2824 Johnny Burrito – $ 829 Providence Rd. 704.344.0016 2718 Monroe Rd. 704.374.1232
Suruchi’s – $ 301 S. Tryon St. 704.371.4448 Burger King – $ Mert’s Heart and Soul – $
129 W. Trade St. 704.372.7333 La Paz – $$ 310 E. Trade St. 704.334.3312 214 N. College St 704.342.4222
1910 South Blvd. 704.372.4168 Chick-fil-A – $ Price’s Chicken Coop – $
I TA L I A N Phat Burrito – $ 101 S. Tryon St. 704.344.0222 1614 Camden Rd. 704.333.9866
1537 Camden Rd. 704.332.7428 Chicks Restaurant – $ Savannah Red – $$
Carrabba’s Italian Grill – $$ Salsarita’s – $ 320 S. Tryon St. – Latta Arcade 704.358.8212 100 W. Trade St. 704.333.9000
1520 South Blvd. 704.377.2458 101 S. Tryon St. 704.342.0950 Church’s – $ Marriott City Center
Coco Osteria – $$ Taqueria La Unica – $ 1735 W. Trade St. 704.332.2438
214 N. Tryon St.–Hearst Plaza 704.344.8878 2801 Central Ave. 704.347.5115 Dairy Queen – $ S P A N I S H
Dolce Ristorante – $$ 1431 Central Ave. 704.377.4294
1710 Kenilworth Ave. 704.332.7525 MIDDLE EASTERN Domino’s Pizza – $ Arpa Tapas – $$$
Fig Tree – $$$ 343 S. Kings Dr. 704.331.9847 121 W. Trade St. 704.372.7792
1601 E. 7th St. 704.332.3322 Kabob Grill – $ Fuel Pizza – $ Sole Spanish Grille – $$$
Frankie’s Italian Grille – $$ 1235-B East Blvd. 704.371.8984 214 N. Tryon St. 704.350.1680 1608 East blvd.. 704.343.9890
800 E. Morehead St. 704.358.8004 Fuel Pizza – $
Hawthorne’s NY Pizza – $ OUTDOOR DINING 1501 Central Ave. 704.376.3835 S T E A K H O U S E
1701 E. 7th St. 704.358.9339 Green’s Lunch – $
Intermezzo Pizzeria & Café – $ Big Ben’s Pub – $$ 309 W. 4th St. 704.332.1786 Beef & Bottle – $$$
1427 E. 10th St. 704.347.2626 801 Providence Rd. 704.334.6338 Mr. K’s – $ 4538 South Blvd. 704.523.9977
Little Italy – $ Cans Bar – $ 2107 South Blvd. 704.375.4318 Capital Grille – $$$
2221 Central Ave. 704.375.1625 500 W. 5th St. 704.940.0200 Papa John’s Pizza – $ 201 N. Tryon St. 704.348.1400
1620 E. 4th St 704.375.7272
January 09.indd 64 12/22/2008 5:14:32 PM

LaVecchia’s – $$$ Dilworth Billiards
225 E. 6th St. 704.370.6776 300 E. Tremont Ave. 704.333.3021
Longhorn Steakhouse – $$ Dixie’s Tavern
700 E. Morehead St. 704.332.2300 301 E. 7th St. 704.374.1700
McIntosh’s – $$$ DoubleDoor Inn
1812 South Blvd. 704.342.1088 218 E. Independence Blvd. 704.376.1446
Morton’s – $$$ Ed’s Tavern
227 W.Trade St.- Carillon bldg. 704.333.2602 2200 Park Rd. 704.335.0033
Outback Steakhouse – $$ Evening Muse
1412 East Blvd. 704.333.2602 3227 N. Davidson St. 704.376.3737
Ruth’s Chris – $$$ Fox and Hound – $
222 S. Tryon St. 704.338.9444 330 N. Tryon St. 704.333.4113
Sullivan’s – $$$ The Graduate – $
1928 South Blvd. 704.335.8228 1308 E. The Plaza 704.332.8566
Grand Central Deli – $
S U S H I 101 N. Tryon St. 704.348.7032
Hartigans Pub – $
Cosmos Cafe – $$ 601 S. Ceder St. 704.347.1841
300 N. College St. 704.372.3553 Hawthorne’s NY Pizza – $
Fujo Uptown Bistro – $$ 1701 E. 7th St. 704.358.9339
301 S. College St 704.954.0087 Howl at the Moon – $
KO Sushi – $$ 210 E. Trade St. 704.936.4695
230 S. Tryon St. 704.372.7757 Jillian’s SouthEnd – $
Nikko – $$ 300 E. Bland Street 704.376.4386
1300-F South Blvd. 704.370.0100 Loft 1523 – $$
Restaurant i – $$ 1523 Elizabeth Ave. 704.333.5898
1524 East Blvd. 704.333.8118 Madison’s – $$
Ru-San’s Sushi – $$ 115 Fifth St. 704.299.0580
2440 Park Rd. 704.374.0008 Morehead Tavern – $
300 East Morehead St. 704.334.2655
T A P A S Phil’s Tavern – $
105 E. Fifth St. 704.347.0035
Arpa Tapas – $$$ 704.372.7792 Picasso’s – $
121 W. Trade St. 214 N. Church St. 704.331.0133
Cosmos Cafe – $$ 704.372.3553 Pravda – $$
300 N. College St. 300 N. College St. 704.375.8765
Town Restaurant – $$ Presto Bar and Grill – $
710 W Trade St. 704.379.7555 445 W. Trade St. 704.334.7088
Ri-Ra Irish Pub – $
V E G E T A R I A N 208 N. Tryon St 704.333.5554
Selwyn Pub – $
Dish – $ 704.344.0343 2801 Selwyn Ave. 704.333.3443
1220 Thomas Ave. Southend Brewery – $$
Something Classic Café – $ 2100 South Blvd. 704.358.4677
715 Providence Rd. 704.347.3666 Stool Pigeons – $
214 N. Church St. 704.358.3788
V I E T N A M E S E Suite – $
210 E. Trade St. 704.999.7934
Pho An Hoa – $ The Attic – $
4832 Central Ave. 704.537.2595 200 N. Tryon St. 704.358.4244
The Corner Pub – $
B A R S 335 N. Graham St. 704.376.2720
The Forum – $$
Big Ben’s Pub – $$ 300 N. College St. 704.375.8765
801 Providence Rd. 704.334.6338 The Gin Mill – $
Alley Cat – $ 1411 S. Tryon St. 704.373.0782
300 N. College St. 704.375.8765 The Graduate – $
Amos SouthEnd – $ 123 W. Trade St. 704.358.3024
1423 S. Tryon St. 704.377.6874 The Penguin – $
BAR Charlotte – $ 1921 Commonwealth Ave. 704.375.6959
300 N. College St. 704.342.2557 The Pub – $
Brick & Barrel – $ 710 West Trade St. 704.333.9818
200 N. Tryon St. 704.370.2808 Thomas Street Tavern – $
Buckhead Saloon – $ 1218 Thomas St. 704.376.1622
201 E. 5th St. 704.370.0687 Tilt – $$
Cans Bar – $ 127 W. Trade St. 704.347.4870
500 W. 5th St. 704.940.0200 Tremont Music Hall – $
Cedar Street Tavern – $ 400 W Tremont Ave. 704.343.9494
120 N. Cedar St. 704.333.3448 Tutto Mondo – $
Connolly’s on 5th – $ 1820 South Blvd. 704.332.8149
115 E. 5th St. 704.358.9070 Tyber Creek Pub – $
Cosmos – $$ 1933 South Blvd. 704.343.2727
300 N. College St. 704.375.8765 Vinnie’s Sardine – $
Coyote Ugly – $ 1714 South Blvd. 704.332.0006
521 N. College St. 704.347.6869 Visulite Theater – $
Crush – $ 1615 Elizabeth Ave. 704.358.9250
300 E. Stonewall St. 704.377.1010 Whiskey River – $
Dilworth Bar & Grille 210 E. Trade St. 704.749.1097
911 E. Morehead St. 704.377.3808
January 09.indd 65 12/22/2008 5:14:33 PM

CENTER CITY IS selling!
CM
MY
$500,000 fourth ward property CY
just sold in december

CMY
ic e W o o d s
N a n
SELLING CENTER CITY SINCE 2000
Visit me at 218 North College Street

66 uptown www.uptownclt.com allentate.com/nancie.woods
704.608.0964
January 09.indd 66 12/22/2008 5:14:37 PM
vet_ad_uptown.pdf 12/11/08 10:57:33 PM
CM
MY
CY
CMY
More cute than a toad

More loyal than a boyfriend
What's not to love?
South End Veterinary Clinic

A dogs walk from Dilworth, South End, Uptown and Myers Park
2135 Southend Dr. Suite 106

704.632.8012
You may also find us at: Ballantyne Veterinary Hospital - 704.926.7000
Stonecrest Veterinary Clinic - 704.752.9787
January 09.indd 67 12/22/2008 5:14:39 PM

January 09.indd 68 12/22/2008 5:14:39 PM

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uptown m a g a z i n e

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The Enchanted Evening Once upon a time...

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