Ballantyne Magazine

Winter 2018

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

Issue link: https://ballantynemagazine.epubxp.com/i/1054016

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from Rome. The region's proximity to France, Switzerland and Germany means the cuisine incorporates diverse influences from those countries. "Truffles and mushrooms are a big part of northern Italy," Cranmer explains. Comparing them to French varieties, he proclaims those from his family's homeland to be superior: "The best truffles in the world come from that part of Italy," he says. This winter, Zinicola's diners can look for pistachio-encrusted lamb with cippolini onions and root vegetables. A colorful dish of shrimp with olives, capers, tomatoes and anchovies creates a dramatic presentation served atop black, squid-ink pasta. For a light repast or appetizer, there's semisoft burrata cheese embel- lished with colorful beets, beet puree and beet chips, garnished with arugula Imaginative vegetarian dishes abound, and gluten-free op- tions are available. Desserts also change with the seasons and have included Nutella creme brulee and Kahlua panna cotta. A thoughtful wine list and roster of creative cocktails are available, too. Zinicola transforms the iconic Old Fashioned into a new, hyperlocal version made with Mecklenburg County's own Great Wagon Road whiskey. Zinicola is upscale but not stuffy. Its polished surfaces gleam while rustic woods accent the main dining room and adjacent private rooms that can be configured to seat from 12 to about 60. The result is a modern style that feels warm. Given the mild winters we usually enjoy in the Charlotte region, there's a good chance Zinicola's outdoor bar and cozy patio will be open more days than not throughout the season. And that's one of the best things about living in the Piedmont, whether in the U.S. or Italy: Good food is a pleasure to seek out, learn about and enjoy. Among the restaurant's standouts are the hyperlocal Old Fashioned, burrata cheese appetizer and squid-ink pasta with shrimp. Given Charlotte's mild winters, there's a good chance Zinicola's outdoor bar will be open more days than not during the season. BALLANTYNE WINTER 2018 - 2019 48 Fab Fare Fab Fare

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