Food & Drink

Charlotte Bistro

Plating delectables from a French-trained chef in a quaint yet airy setting, just-opened Charlotte offers starters like jumbo langoustine grilled and wrapped in crispy bacon, and pheasant w/ pistachios and pear slices in cardamom butter, entrees like pork tenderloin wrapped in coriander seeds & mashed Granny Smith apples w/ vermouth rose sauce, Maine lobster tail and ravioli in a broth of fine herbs & saffron, and an 8oz Black Angus center cut with choice of béarnaise sauce, or "Beurre Noisette": a brown butter sauce w/ sweet spices, a Merlot reduction, and smashed carrots, who're apparently responsible for reducing all that Merlot.