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HOURS: Mon.-Fri. 7 A.M.-5 P.M., Sat. 8 A.M.-3 P.M.

Locals have been grabbing salads and sandwiches to go from the 7th Street Deli since it opened in 1999. There is nothing remarkable about the combination of meats and veggies served on fresh breads: It is just good food. All of the saladsbroccoli salad, potato salad, and black bean salad are made fresh in the deli kitchen. There’s a small area for those with a little more time to sit and eat, but the bulk of their business comes from diners who grab a bite on the run, taking advantage of the deli’s location at the busy intersection of 7th Street and Hawthorne Lane.

CRISP©1971 E. 7th St., 704/333-9515, www.crispfoods.com HOURS: Daily 11 A.M.-5 P.M.

If bowls overflowing with lettuce and additional ingredients like tomatoes, mozzarella, portabella mushrooms, mandarin oranges, almonds, cucumbers, croutons, and craisins turn you on, you need to eat at Crisp. The upscale salad joint specializes in lettuce-based dishes like Asian salads, steakhouse salads, and Caesar salads. Since Crisp isn’t a salad bar, you can’t load up your lettuce with a ton of different toppings of your choosing. In fact, the menu is limited to a handful of salads and a few sandwiches, but the fresh ingredients and flavorful dressings are enough to keep the lettuce interesting. It’s one of the few places in the neighborhood where it’s possible to get a fresh salad for under $10.

Growers select vineyard sites for many reasons, including exposure and Vancouver Map low fertility, because lean soils often produce the most flavorful fruit. Based on the terroir, Vancouver Map they plant varietals and clones (also called subvarietals) that will grow best, and then wait three years or longer for the vines to mature before ever picking a grape. Harvest brings intense activity, as truckloads of ripe grapes roll into the winery, ready to be crushed and destemmed. After crush, white grapes are pressed, and their juice sent to barrels or stainless steel tanks for fermentation, while red grapes are fermented with skins and all to provide additional color and flavor. Winemakers introduce commercially grown yeast or sometimes rely on ambient wild yeast to trigger fermentation, a roiling process during which yeast converts grape sugar into alcohol and carbon dioxide. Fermentation stops when the yeast runs out of sugar, which results in a dry wine.

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