6 Gaston County places to try during Charlotte Restaurant Week

Staff reports
·7 min read

Six Gaston County restaurants will participate during the Winter 2023 edition of Queen's Feast: Charlotte Restaurant Week.

Restaurant Week takes place from Friday, Jan. 20, through Sunday, Jan. 29.

The six Gaston County restaurants participating are: The Bottle Tree, Heirloom, Estia's Kouzina, Drift on Lake Wylie and Old Stone Steakhouse, all in Belmont, and Barrister's at the Esquire Hotel in Gastonia. This will be Barrister's first time participating.

A total of 87 restaurants are taking part in the promotion, and also includes eating places in Mecklenburg, Cabarrus, Iredell, Gaston, Union, Catawba, and Stanly counties in North Carolina, and York and Lancaster counties in South Carolina.

Participating restaurants will offer three-course, prix fixe dining deals ranging from $30 to $45 per person, although some restaurants do have add-on costs for certain entrees. Tax and gratuity are not included. Reservations are recommended.

Executive Chef Ryan Allen works on a special pimento cheese dish during lunch at Barrister’s inside the Esquire Hotel on West Main Avenue in Gastonia Friday afternoon, September 3, 2021.
Executive Chef Ryan Allen works on a special pimento cheese dish during lunch at Barrister’s inside the Esquire Hotel on West Main Avenue in Gastonia Friday afternoon, September 3, 2021.

“As so many people continue to move into the Charlotte metro area, this is a prime opportunity for them to check out restaurant offerings in their new town or neighborhood,” stated Bruce Hensley, a partner in Hensley Fontana Public Relations, which owns and operates the promotion. “Whether you're a newcomer or not, it's a great way to expand your culinary horizons while spending fun face-time with friends and family.”

Restaurant week began in 2008 as an opportunity for restaurants to showcase their offerings to diners every January and July.

Here are what Gaston County restaurants will offer:

Barrister's

Located at 168 W. Main Ave. Gastonia. Phone: 980-888-1502

$40 per person

First course (choice of one)

  • Brussels sprouts tossed in cranberry pepper jam and crushed walnuts

  • Barrister’s Caesar - mixed greens tossed in creamy house-made Caesar dressing, topped with shredded Parmesan and croutons

  • Barrister’s House - mixed greens in truffle balsamic vinaigrette, topped with roasted sweet potato, sliced apple, Midnight Moon goat cheese, and crushed walnuts

Second course (choice of one)

  • Grilled bone-in pork chop with mashed sweet potatoes, collard greens, and spiced applesauce

  • Buttermilk-marinated, hand-breaded chicken breast served over course-ground yellow corn grits with collard greens and cranberry pepper jam

  • Pan-seared, skin-on salmon over carrot puree and Masala rice, topped with sunflower seed pesto

Dessert (choice of one)

  • Warm, dark chocolate brownie served with Tony’s vanilla ice cream and orange caramel topping

  • Vanilla cheesecake with honey, lemon and ginger crust, topped with berry compote

The Bottle Tree

The Bottle Tree, located at 102 Davis St. in Belmont. They will be participating in this year's Restaurant Week.
The Bottle Tree, located at 102 Davis St. in Belmont. They will be participating in this year's Restaurant Week.

Located at 102 Davis St., Belmont. Phone: 704-829-8131

$45 per person

Appetizer (choice of one)

  • Brisket Empanadas - mushrooms, local chevre, apple mole

  • Turkish Watusi Meatballs - sorghum muhammara, tahini sauce, fried onion, pistachios, buttermilk naan

  • Nashville Shrimp Buns – house-made hot sauce, pickled veggies, bao bun

  • Delhi Fish N Chips - Grouper pakora, papadam, cilantro yogurt crema, blatjang

  • Pumpkin Hummus - roasted heirloom blend, house everything focaccia, goat cheese, chermoula

  • Greens & Blue Cheese Salad - Second Hills farms greens, candied pecans, red onion, fig vinaigrette

Entre

  • Char Siu Pork Loin - roasted tenderloin, cabbage rolls, red kuri, squash brulée

  • Seared Scallops & Shrimp Paella Negre - Carolina Gold rice, saffron aioli, roasted red bell peppers

  • Smoked Tandoori Half Chicken - fideo biryani, carrot raita, apricots

  • 8 oz. Flat Iron - chargrilled, salsa verde, sweet potato, poblano gratin

  • Lebanese Moussaka - eggplant, sweet potatoes, mushrooms, Sea Island peas, bechamel, feta

  • Flounder Picatta - pan fried, caper lemon sauce, parsnip puree, fried Brussels

  • Bison Osso Bucco Ramen ($10 supplement) - Hen of the Woods, corn, onion, sun noodles, tiger cry egg

Dessert (choice of one)

  • Bananas Foster Bread Pudding

  • Duke's Chocolate Cake - with grenache

  • Key Lime Pie

Drift on Lake Wylie

Located at 315-M Lanyard Lane, Belmont, near South Carolina state line off South New Hope Road. Phone: 980-351-0111

$45 per person

Appetizer (choice of one)

  • Shrimp Cocktail – citrus & Old Bay boiled jumbo Gulf white shrimp, fresh-grated horseradish cocktail sauce, Carolina white sauce, charred lemon

  • Burrata Stracciatella – pickled strawberries, tomato concasse, frisée, grilled baguette, balsamic reduction

  • Lake House Salad – greens, grape tomatoes, pickled onions, bacon, cucumbers, carrots, creamy garlic dressing

  • Lobster Bisque – Maine lobster, citrus crème fraiche, lobster broth, chili oil

  • Caesar Salad - Parmesan, red chili flake croutons, white anchovies

  • Lump Crab Cakes ($5 supplement) – Aleppo pepper beurre blanc, squid ink tuille, chili oil

Entrée (choice of one)

  • Bone-In Pork Chop – 14-day dry-aged heritage pork, roasted Brussels sprouts, Bourbon & pancetta pork jus

  • Braised Lamb Pappardelle – roasted mushrooms, braised cipollini onions, blistered grape tomatoes, wilted arugula, brown butter & madeira lamb jus

  • Wester Ross Salmon – crispy skin, grilled asparagus, cucumber agrodolce, Aleppo pepper beurre blanc, tobiko caviar

  • Pan-Roasted Chicken Breast - creamed spinach mac, shallot & herb beurre blanc

  • Pan-Seared Corvina – white wine & saffron cream, grape tomato confit, charred broccolini

  • Filet Mignon 8 oz. ($10 supplement) – mashed potatoes, fresh thyme, garlic butter

Dessert (choice of one)

  • Vanilla Bean Cheesecake - strawberry coulis, vanilla bean Chantilly cream, shortbread crumble

  • S’Mores Brownie - double chocolate brownie, marshmallow fluff, chocolate sauce, Graham cracker crumble

Estia's Kouzina

Daniel Caudill, a former chef at Estia's Kouzina, works in the kitchen at the Belmont restaurant in this January 2022 Gazette file photograph.
Daniel Caudill, a former chef at Estia's Kouzina, works in the kitchen at the Belmont restaurant in this January 2022 Gazette file photograph.

Located at 609 N. Main St., Belmont. Phone: 704-825-7005

$40 per person

Starter (choice of one)

  • Choice of One Spread (Tzatziki, Hummus, or Spicy Feta) - with pita

  • Greek Fries – hand-cut fries, medley of herbs, feta cheese

  • Zucchini Chips - hand-sliced, fried zucchini with tzatziki

  • Greek Caesar Salad

Entrée (choice of one)

  • Sliced Lamb Leg – 8 oz. sliced lamb served with fasolakia giaxni beans & au jus

  • 6 oz. Petite Filet - cut in-house, served with broccoli and topped with onion straws

  • Citrus Shrimp Pasta - 10 shrimp sauteed with lemon juice, cilantro, butter, and white wine over cavatappi (substitute veggies for shrimp for vegetarian option)

Dessert (choice of one)

  • Baklava

  • Crème Brulé

Heirloom Restaurant

The interior of the Heirloom restaurant on Glenway Street in Belmont Saturday afternoon, Jan. 8, 2022.
The interior of the Heirloom restaurant on Glenway Street in Belmont Saturday afternoon, Jan. 8, 2022.

Located at 33 Glenway St., Belmont. Phone: 704-829-8232

$45 per person

First course (choice of one)

  • Duck & Dumplings - Harmony Ridge Farms duck, root vegetables, house-made dumplings

  • French Onion Soup - rosemary sourdough croutons, broiled cheese

  • Winter Vegetable Salad - local roasted & pickled vegetables, greens, quinoa, chili-miso vinaigrette

  • East Coast Crab Hushpuppies ($5 supplement) – NC-milled cornmeal, lump crab, Asian style tartar, unagi, bonito flakes

Entrée (choice of one)

  • Bison Bolognese - house-made gnudi, aged Parmesan, herb oil

  • Shrimp & Grits - East Coast shrimp, house-made Creole sauce, locally milled polenta

  • Seared Joyce Farms Chicken Breast - farro risotto, kale, mushroom & onion cream sauceVegan Mushroom Pot Pie - root vegetables, rich mushroom gravy, flaky crust

  • Short Rib Osso Buco ($8 supplement) - braised root vegetables, whipped potatoes, demi-glace

  • North Carolina 8 oz. Filet Mignon ($10 supplement) - sweet cilantro turnips, potato cake, seasonal butter

Dessert (choice of one)

  • Peppermint Cheesecake Chocolate Torte - pomegranate Oreos, peppermint bark, cocoa malt crumb, pomegranate coulis

  • House-made Seasonal Ice Cream – 2 scoops

Old Stone Steakhouse

Old Stone Steakhouse restaurant located at 23 S. Main St,, Belmont, will be participating in Charlotte Restaurant Week from Jan. 20, to Jan. 29, 2023.
Old Stone Steakhouse restaurant located at 23 S. Main St,, Belmont, will be participating in Charlotte Restaurant Week from Jan. 20, to Jan. 29, 2023.

Located at 23 S. Main St., Belmont. Phone: 704-825-9995

$40 per person

First course (choice of one)

  • Shrimp Cocktail (GF) - Old Bay spiced, spicy cocktail sauce

  • Baked Goat Cheese (V) - hot honey, toasted pita points

  • Petite Crab Cake - lump crab, tarragon-Dijon aioli, mixed greens

Second course (choice of one)

  • Soup du Jour - Chef’s choice

  • Classic Bleu Cheese Wedge (GF) - blue cheese dressing, red onions, cherry tomatoes, blue cheese crumbles, bacon, balsamic reduction

  • Mushroom Spinach Salad (GF) - baby spinach, chilled braised wild mushrooms, cherry tomatoes, bacon, Parmesan

  • House Wedge - carrots, cherry tomatoes, dried cranberries, potato sticks

Third course (choice of one)

Served with your choice of steakhouse fries, steamed broccoli or baked potato

  • Jailhouse Chicken (GF) – 8 oz. marinated chicken breast, house pimento cheese, bacon, sweet jalapeño jam

  • 10 oz. Prime Rib - onion straws, au jus

  • 8 oz. Sirloin with Goat Cheese Crust - goat cheese, horseradish, breadcrumbs, parsley, chives

  • Crispy Pork Shank - Marsh Hen Mill yellow grits, hot honey

  • Char-Grilled Antarctic Salmon (GF) – 8 oz. Sixty South® salmon, lemon beurre blanc, succotash

  • Creamy Vegetable Fettuccini (V) - shallots, roasted red peppers, spinach, blistered cherry tomatoes, garlic, asiago cream sauce, Parmesan, scallions

  • Red Eye 8 oz. Filet (GF) ($10 supplement) - espresso rub, spiced Bourbon compound butter

  • 24 oz. Porterhouse (GF) ($10 supplement) - whipped garlic herb butter

  • 2.5# Baby Back Ribs (GF) ($10 supplement) - spiced Cheerwine BBQ sauce

This article originally appeared on The Gaston Gazette: Gaston County restaurants to try during Charlotte Restaurant Week