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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GLOBAL RESTAURANT BAR & LOUNGE 3520 Toringdon Way 704-248-0866 Hours Bar/Wine Room and Patio Monday to Saturday, 3 p.m. to close Dining Room Monday to Saturday, 6 p.m. to 11 p.m. Website www.global-restaurant.com Insider Info Biggest Draw: For the couple, it's the pan-seared shoulder beef tenderloin, which is served — accord- ing to the menu — with Fingerling "à la Lyonnaise" and Cab/Sauv Danish Blue Cheese sauce. For everyone else, it's The night of the proposal, the restaurant staff did something different that caught Hyde's attention immediately. "They seated us in the restaurant's private area," she remembers. "That's kind of unusual for us. So at that point, I was kind of like, 'Oh, what's going to happen?' We've never been seated in there, and they were telling us we were going back there because the restaurant was crowded. It didn't matter. I was still in a really bad mood because we still had no passport for Colin." The grumpiness didn't last, however. Ricks and Hyde savored one of the restaurant's signature "Appetizer Towers," which includes samples of scallops, cured beef and eggplant spring rolls from the menu. Atop the tower, acting as a napkin holder, was Hyde's engagement ring. FALL 2010 Hyde and Ricks enjoy many dishes at Global. Their favorite is the pan-seared shoulder beef tenderloin. "Colin got down on one knee, and said all the right things," Hyde recalls with a laugh. "And then he surprised me with all of our family members, our parents and really close friends (joining us). So that was another great surprise. It was really neat." The rest of the evening was a blur of fi ne food and wine handpicked by Brunet. The rest of the evening was a blur of fine food and wine handpicked by Brunet. Hyde says they left several items at the restaurant as they rushed home to pack. The passport problem was solved the next day after an extended stop at a Dallas, Texas passport agency. And though the couple is now immersed in wedding plans, Hyde says they're already looking forward to their next trip to Global, where she says they'll likely order their favorite dish, the shoulder beef tenderloin. Perhaps on their first anniversary? CELEBRATING TEN YEARS 2000-2010 the restaurant's intimate setting, as well as the service provided by head chef Bernard Brunet and his staff. See and Be Seen: Global likes to say it's more than a restaurant. It's a destina- tion. That's especially true for the venue's wine events and culinary and social gatherings. BALLANTYNE MAGAZINE 53