Executive Chef Jason Pound continues to hone his craft while working with the freshest possible ingredients. Over the years, he's added more nonseafood dishes to the menu (the duck three ways remains a classic), but he still loves to play with fish. He changes the menu seasonally; this fall he has a Scallop Quartet, which includes tasty scallop "noodles" with a smoked scallop cream, that he's particularly excited about. And you should be, too.
Aquavina on the Cheap
Menu prices here have actually edged down over the past year, but most are still in the $20s. The tasting menu, at $50 for six courses, is actually a pretty good deal, but for a taste of Aquavina at a sliver of the price, visit the adjoining Wine Room and order from a small menu of wine-oriented food at appetizer-style prices.
435 S. Tryon St., 704-377-9911, aquavina.com