A teeny sneak preview of the New Times restaurant review for next week -- an amuse-bouche, if you will, to whet your appetite.
The cuisine weaves an enchanting web, fusing strands of French bistro fare with ingredients such as the curry and coconut milk that globalize a beurre blanc pooled beneath three bacon-wrapped langoustines. Alongside the thick, succulent crustaceans were thin slices of softly cooked zucchini infused with the alluring perfume of anise. Jeez, she can make even zucchini taste good.
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SHOW ME HOW
To learn a little something about Charlotte's chef/owner Elida Villarroel, check out Jackie Sayet's Short Order interview.