Ballantyne Magazine

SPRING 2013

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

Issue link: http://ballantynemagazine.epubxp.com/i/110758

Contents of this Issue

Navigation

Page 69 of 99

at this American bistro. shrimp and grits that is Grilled North Carolina one of chef Daniel Tunks��� trout, accompanied by spicy signature offerings in every lobster risotto, crisply fried season. Blackthorne works spinach and roasted shallot with regional suppliers chutney, will be on the whenever possible, and menu this spring. A colorful Tunks especially commends vegetable version of the Feba Farm in Shelby for its risotto, finished with truffle heirloom produce, along with oil, is a simpler but no less Lucky Leaf���s microgreens satisfying vegetarian option. from Harrisburg that add Also enticing is the traditional Southern color and verve to his menu this spring. He���s Traditional Southern shrimp and grits is one of Blackthorne���s signature offerings in every season. Above: Chef Daniel Tunks likes to use local ingredients whenever possible. This spring he is doing a North Carolina grilled trout with lobster risotto. Here he assembles shrimp and grits. Right: Open a little more than a year, Blackthorne has become known for shrimp and grits (seen here) and a colorful vegetable risotto ��nished with truf��e oil. 68 BALLANTYNE MAGAZINE SPRING 20 1 3

Articles in this issue

Archives of this issue

view archives of Ballantyne Magazine - SPRING 2013