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Since 1997, Charlotte magazine has dedicated its May issue to the BEST OF THE BEST. We call it The BOBS, and we recognize the city's finest in food and drink, nightlife, entertainment, shopping, mind and body, and more- hundreds of winners in all. And then we throw a huge party! The event offers all of Charlotte a chance to sample the best food and drink as well as mingle with all of the BOB winners. It has become one of the most anticipated parties in the city. Check back here for more information on the 2014 BOB Awards! Voting will begin in January.


The 2013 BOB Award winners have been announced! See the winners here.  Congrats to all the winners! For a complete guide of BOB winners from 2011-2013, check out our BOB Winners' Guide by clicking here.


The 2013 BOB Award party was held at Label Charlotte Thursday, May 23. BOB Award-winning restaurants including Bad Daddy's Burger Bar, e2 emeril's eatery, Sushi Guru, Queen City Q, TCBY, Pickleville, Bean Vegan Cuisine, Duckworth's Grill and Taphouse, and Cantina 1511 served their delicious food. Live entertainment including dancers, performances by Caroline Calouche, Hannibal, Miss Mena and Caricatures by Joel. The event was hosted by 107.9 the Link's Kelly McKay and Ramona Holloway and 107.9 the Link's Anthony Michaels Show was live. Thank you to all who attended!


Video by: Vittorio Video Productions


Red carpet photos by: Catch Light Studios. CLICK FOR RED CARPET PICTURES.


Photos below by: poprock photography.

Bill Averbach, Pickleville

  • Food

Essential Information

2104 South Blvd.
Inside Atherton Market
Charlotte, NC 28203


A musician by trade—he plays the trumpet, a little accordion (no polkas), and sings—Bill Averbach had no intention of earning the nickname “pickle man.” Although he spent 20 years working as a chef and cook in eateries ranging from greasy spoons to upscale Italian restaurants, he fell back into the culinary field after his garden produced an overabundance of cucumbers—and a friend suggested he sell the probiotic, fermented pickles (made without vinegar) he’d made with his family’s traditional recipes. “All of my relatives make great pickles,” Averbach says.

Now, in addition to playing regular gigs with his bands (bam-jazz.com), Averbach spends his days selling his original kosher pickles, to which he’s added a collection of Southern-style pickles, seasonal pickled vegetables, salsas, and kimchi. He estimates that he goes through about 100 pounds of cucumbers a week. And, Averbach says, his two professions have more in common than you might think. “When I’m selling pickles here, I’m performing,” he says.
“I love telling jokes.” —A.A.

Additional Information

Year Won: 2013

Pick: Editor's Pick

Award: Best Local Food Artisan

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