Chesapeake Map To Charlotte
This is one of the few restaurants in Charlotte where your dinner includes a show, without leaving the table. The spectacular view from the 27th floor or the Charlotte Plaza Building is a visual feast, but the show doesn’t stop there. Many of the classic French dishes on the menuchateaubriand bouquetiere, steak au poivre, stuffed shrimp Provencal, and, of course, bananas Fosterinclude tableside preparation on a gueridon, a mobile cooking cart used in French bistros. The chopping, flipping, and flambeing are all part of providing a bit of drama with dinner. It’s not the type of over-the-top theatrical presentation that hibachi restaurants are known for; here, it’s upscale all the way.
CAPITAL GRILLE ©GG
201 N. Tryon St., 704/348-1400, www.thecapitalgrille.com
HOURS: Mon.-Thurs. 11:30 A.M.-10 P.M., Fri. 11:30 A.M.-11 P.M., Sat. 5-11 P.M., Sun. 5-9 P.M.; complimentary valet after 6 P.M.
From the outside, the metal and glass facade makes Capital Grille look like a hipster hangout. The impression is only half right: The bar does attract a designer label-wearing crowd of social climbers looking for a place to kick back (or seal a deal) over an award-winning glass of wine, but it’s also a place where couples linger over romantic dinners and special occasions are celebrated in style. And the bar can get loud, especially on weekends when it’s overflowing with would-be diners waiting for tables and groups meeting for a few drinks before hitting the Uptown dance clubs. But the restaurant is the main draw, especially for carnivores. Steaks are dry-aged on the premises, and the aroma of sizzling steaks that fills the restaurant proves that steakseared tenderloin, aged sirloin, porterhouse, and filet mignon, take your pickis the most popular item on the menu. Servers excel at offering suggestions for choosing one of the 5,000 bottles from their award-winning wine list to pair with your meal. The setting is fitting for a steak-and-wine crowd: Linen tablecloths, rich mahogany paneling on the walls, leather furniture, and one-of-a-kind chandeliers create an upscale supper-club atmosphere. Save room for dessert; the handmade ice cream and sorbet and flourless chocolate espresso cake are worth the calorie splurge. The lunch menu offers many of the same entrees at much more affordable prices.
1692 The remnant of Spain’s New Mexico colonists, Chesapeake Map along with additional reinforcements from Spanish Mexico, reenter New Mexico in an attempt to reestablish Spanish hegemony Chesapeake Map in the region. The most significant fighting occurs at Santa Fe. Once the Pueblo are defeated there, Spanish control over the region is, for all intents and purposes, reestablished. 1696 Another revolt by the Pueblo of New Mexico against Spanish authority breaks out. Unlike the great rebellion of 1680, this insurgency is quickly suppressed by the governor, Diego de Vargas. But Vargas and the Spanish are unable to pacify the Hopi and Zuni peoples to the west, and these areas will become a refuge for Pueblo insurgents for the next several generations. This rebellion will prove to be the last organized uprising on the part of the Pueblo against Spanish authority.
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