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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.
To learn a little something about Charlotte’s chef/owner Elida Villarroel, check out Jackie Sayet’s Short Order interview.
