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Flavor Harmonies

Taylor Freeze • July 24, 2024

Previewing Steak 48's Newest Menu

Two pieces of fish with lemon slices on a white plate.

Nestled in a cozy corner of Charlotte is renowned Steak 48, where a culinary adventure awaited. Invited to a private tasting orchestrated by the restaurant's new Corporate R&D Chef, Raul Del Pozo, I was offered a glimpse into the new menu. Chef Del Pozo's infectious enthusiasm was evident as he unveiled the evening's program. The first act began with a luxurious indulgence: champagne flutes clinked in a toast, followed by the arrival of decadent caviar cones. These bite-sized delights featured Sasanian Siberian osetra caviar nestled within a crispy shell, balanced perfectly by a touch of horseradish crème fraîche and a touch of opulence with gold leaf. Notably, all caviar served at Steak 48 is sourced sustainably and ethically raised in Poland and Italy. Each subsequent course was a revelation. Torched scallops offered a tantalizing fusion of yuzu ponzu, truffle crema, and of course, the crowning touch of Siberian osetra caviar. The Hanging Bacon, a soon-to-be-signature dish, promised an explosion of smoky, savory goodness with its steak rub. Spring Pea Ravioli, a vibrant addition, burst with the taste of the season thanks to its sweet corn crema and finishing touch of chive oil. As the evening progressed, Chef Del Pozo unveiled the Whole Branzino Filet, a melody of flavors with oven-roasted goodness, charred lemon, and a delicate beurre blanc sauce. The Roasted Cauliflower offered a delightful contrast of textures. The caramelized florets yielded to the creamy caress of smoked basil aioli, finished with the sharp bite of aged pecorino. Throughout the evening, Chef Del Pozo's passion for his craft was undeniable. Each dish was a testament to his dedication to using high-quality, sustainable ingredients to create innovative and delectable experiences. As the final bite faded, one thing was certain: Steak 48, under Chef Del Pozo's creative direction, is poised to become an even more captivating destination for discerning palates.


Other remarkable dishes coming this year include:

• Blistered Shishito Peppers - Menu Description: smoked lemon essence, roasted garlic, sea salt

• Shells + Cheese - Menu Description: boursin cheese + velveeta, garlic bread crumbs, caramelized (this is also available as Alaskan King Crab and Shrimp Shells & Cheese- the above with alaskan king crab leg and atlantic shrimp)

• Boursin Cheese Whipped Potatoes -Menu Description: yukon + russets, classic fine herb garlic boursin, sweet cream

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FIFTH AVENUE: 200 YEARS OF STORIES AND LEGNEDS

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Fifth Avenue: 200 Years of Stories and Legends is a masterful blend of evocative storytelling and rich historical insight, chronicling the remarkable transformation of Fifth Avenue from a serene residential street to a global symbol of culture, wealth, and style.This exquisite volume celebrates the vibrant history and timeless allure of one of the world’s most iconic thoroughfares. Featuring a breathtaking collection of images, the visually stunning edition bridges past and present, offering readers a captivating journey through two centuries of evolution.The book provides a panoramic exploration of Fifth Avenue’s transformation, from black-and-white photographs of horse-drawn carriages passing grand mansions to vibrant modern-day scenes alive with energy and sophistication. Archival images juxtaposed with contemporary photography illuminate the Avenue’s enduring cultural, architectural, and social significance, capturing its legacy in every detail.More than a tribute, Fifth Avenue: 200 Years of Stories and Legendsis an immersive experience for history enthusiasts, architecture aficionados, and photography lovers alike. This edition is a must-have for collectors, offering a rare and unparalleled glimpse into the street that has been a cornerstone of New York City’s legacy for two centuries.
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Natalie Wood

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Rada, a chic new restaurant in Myers Park, introduces Charlotte to an elevated dining experience with tapas, biodynamic wines, and shareable plates. Helmed by Chef Callan Buckles, formerly of acclaimed NYC spots like Claud, Momofuku, and The Four Horsemen, the menu is a bold fusion of global influences. Owner Eloy Roy envisioned this contemporary American eatery in the former Little Spoon space, creating a cozy yet upscale 50-seat spot with mint green walls and a minimalist aesthet-ic. From a $3 Gilda skewer to a $110 sirloin, Rada’s offerings reflect Buckles’ culinary pedigree and adventurous flair. With dishes like eggplant escabeche and seabass paired with txakolina wine, Rada aims to carve out a niche in Charlotte’s emerging shared-plates scene.Rada blends fine dining with approachability, focusing on flavors that challenge Charlotte’s palate while embracing its neighborhood vibe. Highlights include crispy roast chicken with vegetable farcis and Asian-inspired touches like fish sauce and shio koji. The bar program is equally compelling, featuring a gin martini made with anchovy oil and Basque pepper brine. Roy believes Rada will resonate deeply with diners, offering something fresh yet familiar. This new spot, opened on Selwyn Avenue, invites locals to indulge in innovative cuisine and discover what they’ve been craving all along.
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