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

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BALLANTYNE | feature Left: An Italian sea bass served with an orange beurre blanc sauce is a featured dish at Arooji���s Wine Room. Below: Head chef Hilario Almazo is known for light, colorful specialties. is sambuce, a beef-and-cheese baby carrots and asparagus filled tortilla that���s served with a in a balsamic reduction. pungent red chili-tomato sauce. Nowhere is an awakening sense This season head chef Hilario Almazo features light and colorful than in fine restaurant kitchens. menu specialties, including a That���s where chefs bring forth juicy sea bass ���branzino, in inspired interpretations of their Italian ��� served with an orange signature dishes and present beurre blanc sauce, oven-crisped us with new creations to savor potatoes in cream and tender 74 of taste more artfully expressed Arooji���s began as a wine bar but ripened into a full-service Italian restaurant. Its menu embraces elements of Tuscanregional cookery as well as Persian cuisine. throughout the season. BALLANTYNE MAGAZINE SPRING 20 1 3

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