Charlotte Restaurant Week is back, which means you’ll be able to find special menus at Old Stone Steakhouse on Main Street in downtown Belmont and Nick’s Steak and Taphouse in downtown Gastonia.
The annual Restaurant Week runs Friday, Jan. 20, through Sunday, Jan. 29 and offers three course or more, fixed menu meals for $30 per person at 100 restaurants in the Greater Charlotte area. One of the appeals is that people can eat more cheaply at some upscale restaurants they might not normally be able to afford.
If you’re crossing the river to participate, there are some great deals to be had. My favorite menu offerings (along with what would be my selections) include those at Fran’s Filling Station in Dilworth (the bacon-wrapped tater tots, crab cakes and chocolate cake); 300 East, also in Dilworth (crab cake, sweet potato ravioli and pumpkin cheesecake); 15 North Roadside Kitchen on Montford Drive (deviled eggs, crispy grilled chicken and red velvet cupcakes); and Osso Restaurant & Lounge by the NC Music Factory (mushroom risotto, “Osso” Bucco and mascarpone and ricotta cheesecake).
But Old Stone and Nick’s are tempting folks to stay closer to home with their fixed menus. I’ve included a look at both below. For more information on Charlotte Restaurant Week, visit www.charlotterestaurantweek.com.
Old Stone Steakhouse
23 S. Main St., Belmont
www.oldstonesteakhouse.com
Wine
All entrées served with a bottle of wine per couple or a glass of wine per single. (Wine choice may be upgraded.)
Appetizer (choice of one)
Stuffed Mushrooms – stuffed with shrimp and crab and topped with our lemon beurre blanc sauce
Sundried Tomato & Goat Cheese – goat cheese topped with a sundried tomato & herb oil, served with toasted pita
Old Stone Wedge Salad – our house wedge salad with choice of dressing
Soup of the Day – Chef’s choice
Entrée (choice of one)
Served with choice of seasonal vegetables, baked potato, steakhouse fries, or mashed potatoes & gravy
Black & Bleu Sirloin 10 oz. – center-cut sirloin blackened with Cajun seasoning and topped with melted Danish bleu cheese and drizzled with a red wine reduction
New York Strip 10 oz. – hand cut daily and char-broiled, served with our signature herb butter
Tumbleweed Chicken – 8 oz. boneless chicken breast topped with our Cheerwine BBQ sauce, pepperjack cheese, fried sweet onions, and loaded with smoked bacon crumbles
Char Grilled Atlantic Salmon – 8oz. daily fresh cut salmon fillet topped with our lemon beurre blanc sauce
Double Thick Glazed Pork Chop – 10 oz. bone-in pork chop drizzled with a smoked bacon apple glaze and lemon beurre blanc
BBQ Chicken & Ribs – 5 oz. boneless chicken breast and a half-rack of ribs smothered with our signature Cheerwine BBQ sauce
Slow-Roasted 8 oz. Prime Rib (based on availability) – slow roasted all day to seal in all its juices and hand carved to order; served with au jus
Dessert (choice of one)
Three Layer Chocolate Cake
NY Cheesecake
Nick’s Steak and Taphouse
182 S. South St., Gastonia
www.nickssteakandtaphouse.com
First course (choice of one)
Blue Crab & Roasted Corn Chowder – Westminster oyster crackers
Crispy Fried Calamari – remoulade sauce
Chipotle BBQ Bacon-Wrapped Chicken ‘Lollipops’ – chipotle BBQ glazed, roasted corn & tomato salsa
“Fighting” Wild Caught Jumbo Prawns – sweet Thai chili sauce
Nick’s Iceberg Wedge – bacon, blue cheese crumbles, Romas, red onion, Craisins, blue cheese dressing
Chopped & Tossed Salad – chopped greens, dried cranberries, red onion, smoked bacon, avocado, Roma tomatoes, toasted almonds, crispy onion straws, ranch dressing
Entrée (choice of one)
Char-Broiled Black Grouper – habanero lime butter, avocado vinaigrette, lemon-almond haricot vert
Asian Pan-Seared Salmon – Asian cucumber relish, soy ginger vinaigrette, seasonal julienned vegetables
Blackened Tuna “Peppadew” – Peppadew chow chow, dill tartar cream sauce, garlic mashed red potatoes
Prime Rib of Beef & Garlicky Scallops – 11-ounce cut, ‘scampi’ scallops, au jus, baked NC sweet potato
NY Strip Steak “Au Poivre” – 10-ounce, black pepper crust, garlic herbed butter, baked potato
Portobello Mushroom Filet Mignon – sliced & seared portobellos, rich Merlot reduction sauce, Cheddar grit cake
Char-Grilled “Whiskey” Ribeye – 11-ounce cut, Jack Daniel’s BBQ glazed, crispy onion straws, garlic mashed red potatoes
Dessert (choice of one)
Strawberry Shortcake
Crème Brulee
Chocolate “Tuxedo” Cake









