Pittsburgh Subway Map

Pittsburgh Subway Map To Charlotte

MEXICAN CABO FISH TACO C3201 N. Davidson St., 704/332-8868, www.cabofishtaco.com

HOURS: Sun.-Thurs. 11:30 A.M.-10 P.M., Fri.-Sat. 11:30 A.M.-11 P.M.

The name says it all: Cabo Fish Taco serves up coastal Mexican cuisine in a casual California-inspired setting. The namesake menu item, the Cabo Fish Taco, comes with two soft flour tortillas stuffed with beer-battered cod, shredded cabbage, tomato, avocado, and mixed cheeses with cilantro. It’s one of the most popular items on the menu. The other tacosgrilled tuna, blackened mahi, and Serrano chickenare also good bets. On most nights the service is good, but it can take a while to get a table during Gallery Crawl events. Order an El Cheapo margarita (just $4) and take in the surfboards and beach-themed signs that line the walls while you wait.

FUEL PIZZA ©1501 Central Ave., 704/376-3835, www.fuelpizza.com HOURS: Sun.-Wed. 11 A.M.-10 P.M., Thurs.-Sat. 11 A.M.-3 A.M.

In the 1950s, there was a gas station on the site where Fuel Pizza now stands. The original gas pumps remain but the racks of motor oil have been traded out for pizza ovens. The owners are New York transplants who wanted to bring a taste of the Big Apple to Charlotte. Their pizza is made in true New York fashionfresh dough, real mozzarella, and thick tomato sauce. Like at all good New York pizzerias, the menu has its fair share of wings and salads, too. The taste caught on and eight more Fuel Pizza locations were opened around town. The original location in Plaza Midwood is the best because it combines piping-hot slices with the character of a historic building, complete with antique gas pumps and filling-station memorabilia.

The original Fuel Pizza location is in an old gas station in Plaza Midwood.

This results from natural airborne fungi meeting up with unnatural chemical Pittsburgh Subway Map compounds (pollutants from industrial sources, for example, pesticides and wood preservatives). The compounds contaminate Pittsburgh Subway Map the cork bark and produce other chemicals that give the wine a musty odor. Contaminated corks occasionally disintegrate and crumble in the bottle. Some corks fail by allowing too much oxygen to pass through to the wine. Cork advocates claim that recent research has reduced the risk of cork taint to as little as 1 percent. Any risk at all is unacceptable to some winemakers, who now rely on other types of bottle stoppers.

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