Ballantyne Magazine

SUMMER 2019

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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Frozen and straight-up margaritas come in a rainbow of colors as bright as the Azula Rita and the pomegranate margarita, with lots of tasty hues in between. F A B F A R E Fresh and Fun Cabo's Baja-inspired cuisine comes to Ballantyne By Amy Rogers | Photos by Ray Sepesy P lenty of people move to a new city, find a restaurant they enjoy and dream about opening one of their own. Craig and Patty Calcasola took it a step further — a giant step, actually — when they decided to open Cabo Fish Taco in Ballantyne. The hugely popular restaurant was already established in Charlotte's trendy NoDa neighborhood. But with no experience in the restaurant business, the relocated Bostonians had to rely on something more than a craving for Baja California cuisine. That "something" turned out to be the growth of Ballantyne itself. Cabo Fish Taco just opened in March, but already there's frequently a wait to get a table. The combination of food that's fresh and fun has huge appeal in any locale. The dining room is airy and lively. Workers from local businesses and office towers keep Cabo steadily busy during lunchtime while families often join them in the evenings. One local resident has already been spotted five times in a four-week span. A walk-up window for takeout will soon be up and running with plentiful parking close by. Cabo's signature dish is the wildly popular barbecue mahi tacos. It's a colorful presentation served with Mexi slaw, guacamole, tomatoes, cheeses and a cilantro white sauce. (Rob Crenshaw, who co-founded the restaurant with wife Maeghan, garnered national fame for the dish's mango barbecue sauce, when Guy Fieri from the Food Network's "Diners, Drive-Ins and Dives" visited in 2009 and filmed Rob making the sauce.) Mango also plays a role in a popular salad. Tropical pineapple-mango chutney adds sweetness to blackened tuna when it is served atop a bright green Cabo Casa Salad. Choose-your- own-ingredient options for wraps, burritos and quesadillas offer nearly endless possibilities for fish fans as well as carnivores, vegetarians, vegans and gluten-free folks. The restaurant is looking to roll out an expanded appetizer menu soon. Frozen and straight-up margaritas come in a rainbow of colors as bright as the Azula Rita and the pomegranate margarita, with lots of tasty hues in between. Beer selections from a "Crafts and Drafts" list rotate among tasty local brews. TVs projecting surfing videos enhance the sense of being near a beach, which is a big part of the Baja Peninsula. BALLANTYNE SUMMER 2019 55 Fab Fare

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