à la carte

News, notes, and gossip about the restaurant scene

On a Roll

The new Hissho Sushi may be Charlotte’s most exclusive sushi bar. Patrons must clear security at Charlotte Douglas International Airport to sink their chopsticks into Hissho’s creations, like the Queen Charlotte Roll, which combines tempura shrimp, green leaf lettuce, aspar- agus, avocado, and a sweet teriyaki sauce. Chef John McGowan is the executive chef of the restaurant, which is at the First in Flight Bar in the airport’s main terminal.

LaVecchia Expanding

Nick LaVecchia, owner of Charlotte’s LaVecchia’s and Nix Burgers and Brew, as well as Belmont’s Old Stone Steakhouse, plans to expand his restaurant empire in the coming months. This month he is opening JAX Backstreet Tavern, which will feature gourmet pizza along with twenty-four beers on tap. The first location is set for Belmont, and a second JAX is set to follow in downtown Charlotte in October. Then, in November, LaVecchia will open Nick’s Prime Rib Restaurant & Bar in the historic Webb Theatre of Gastonia, where diners can expect steaks, burgers, sandwiches, fish, salads, and pasta. Finally, in November the Old Stone Steakhouse and Battleground Bar will get a second location in Kings Mountain.

Scottish Invasion

Molly MacPherson’s Scottish Pub (127 N. Tryon St., 704-335-9609) recently opened uptown. In addition to traditional Scottish pub dishes like Shepherd’s pie and fish and chips, the new spot offers sandwiches and salads. The drink list, though, is what has drawn crowds to the pub’s first two loca- tions in Richmond and Savannah. Molly MacPherson’s claims the East Coast’s largest selection of single malt Scotch whiskeys, and offers flights of the drink.

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