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for Restaurants--Charlotte
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Record #:
41326
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Once housing Highland Park Gingham Mills, Optimist Hall continues to convey a landmark-level spirit as a restaurant. The Dumpling Lady’s renovated interior and exterior reflects its mill past, as well as a future for this urban renewal trend.
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42865
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Clark Barlowe gives his recipe for squirrel with acorn gravy. This recipe is a tribute to his grandmother Gladys Hamby. Barlowe is chef at the Heirloom Restaurant in Charlotte.
Source:
Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 84 Issue 1, January - February 2020,
p28-29
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Record #:
42889
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While COVID-19 has had disastrous consequences for the restaurant industry, it has created some intriguing opportunities. Carrie Hegnauer opened City Kitch in 2013 as a shared kitchen near UNC Charlotte. In 2020, City Kitch partnered with Charlotte investor Todd Collins and his business Red Hill Ventures.
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Record #:
43091
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The business, dating back to 1926, was originally owned by the Green family. Robert Green died in 1945 His daughter-in-law Mary eventfully took over. Her popularity was large at the time she announced plans to sell the business in 1974. Phillip Kanopolis and his family became the second owners.
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Record #:
43534
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Co-owners, Barry and Jennifer Horton opereate Sanctuary Bistro in south Charlotte. The menu here is "all vegan, gluten-free, and organic." Barry Horton has a culinary degree from Western Culinary Institute in Portland, Oregon.
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Record #:
43770
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"Prices are high, and service is strapped. what does the strain on restaurant labor mean for Charlotte's dining scene?" a nationwide labor shortage is currently crippling the hospitality industry. Lynn Minges, president and CEO of the North Carolina Restaurant and Lodging Association saying the shortage has been happening for years. COVID just elevated the problem.
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Record #:
43961
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"A homegrown restaurant chain revives under a new proprietor." A quarter of a million dollars was spent in 2023 upgrading the Charlotte based Hickory Tavern restaurant chain with its 20 locations in North and South Carolina. CEO Mark Eason has been leading the charge to resurrect the chain. The business was originally founded in Hickory in 1997. A new menu was rolled out in August.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 44 Issue 1, January 2024,
p10-11, il, por
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