Charlotte City Guide


Charlotte, NC Official Visitors Guide

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36 Bernardin's Fine Dining Freddy Lee, Owner and Chef Which one item or dish would you recommend off your menu and why? I would like to recommend every dish! But if I have to choose just one, it would definitely be the kangaroo because it's very different from other game meat. What are some culinary trends you're seeing in Charlotte? I see that a lot of chefs are moving more toward farm-to-table offerings. Who is your chef idol? Is there a local chef who has influenced you? My chef idol is always going to be Michael Mina. We are great friends and used to work together at Tribeca Grill [in New York City]. How would you describe your cooking or your restaurant? Modern American food with French and Asian influences. What makes your restaurant's atmosphere unique? We are located in a very historic building in Charlotte. Vivace Charlotte Kevin Jennings, Owner Which one item or dish would you recommend off your menu and why? I would recommend the veal saltimbocca. This item has been on our menu since we opened 11 years ago. Although it is very close to a traditional version, we do add cheese-filled ravioli to the dish, catering to the American market. How does Charlotte or Southern culture play into your menu planning? Charlotte and Southern influences are felt through our focus on local ingredients. The idea is that by using regional ingredients, we are using food the way Italians do — by eating and drinking the things we find near us. What is one ingredient we will always — or never — see on your menu? You will always find pasta, an Italian staple, on the Vivace menu, and our pasta will always be made in-house. What makes your restaurant's atmosphere unique? Our dedication to high-quality finishes, location and layout. The interior is designed to mesh with the outdoor space, and our view of the Charlotte skyline from the patio is unbeatable. Vivace Charlotte Bernardin's Fine Dining

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