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.

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Real Beauty for Real People Vine chef Paul Cruz is known for his rotisserie-roasted meats as well as fresh seasonal vegetables and salads. ��� continued from page 70 offer a larger selection of wine than it otherwise could. popular rotisserie-roasted In contrast to Vine���s slick meats, executive chef Paul cuvenee, the vaulted ceilings, Cruz is serving a porcini- burnished wood and white encrusted beef tenderloin tablecloths of Arooji���s with petite cippolini Wine Room evokes a cozy, onions; a medley of roasted old-world style of dining. mushrooms; red, purple and It began as a wine bar but gold fingerling potatoes; ripened into a full-service and black truffle jam. Italian restaurant. Its menu Spring salads glisten with embraces elements of Tuscan house-made white balsamic regional cookery as well or Champagne vinaigrette as the Persian cuisine that dressings, seasonal pears honors the family heritage and fresh berries, along with of owner Steve Arooji. herbs sourced from Nise���s The popular shirazzi salad in nearby Locust. A large, of chopped tomatoes, bell custom-built cuvenee chills peppers, cucumbers, onion, and dispenses wine by the celery and herbs arrives glass at the optimal serving dressed with tangy feta temperature. The modern cheese, olive oil and balsamic device also enables Vine to vinegar. Another Persian dish New Customers Receive 20% off their First Service! SPRING 20 1 3 Colony Place �� 704-540-9188 �� paulbeaunenysalon.com BALLANTYNE MAGAZINE 73

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