In Charlotte, there is no other than 5 Church.
There are plenty of chop houses, but if what you’re after is haute cuisine, 5 Church stands well above the rest.
Chef started me with a delicate room temperature prawn atop a crostini cracker finished with bourgenise cheese. The appetizer exploded in your mouth. The first to hit was the cracker which started the salvination; then cane the subtleness of the prawn, followed by the cheese. It was, by far, the best first course I’ve had in Charlotte.
The second course was meatballs: but not your every day meatball. Chef prepared a delicate ball, scrumptiously seasoned: think your mothers perfectly prepared meatloaf. This second course was satisfying, but filling.
The presentation is delicate: a clean, rectangular plate, bright white, the rest of the table is empty except for your knife and fork. This restaurant knows elegance and subtleties.
Since Chef started with a fish dish then courted it with meat, I’m anxious about he’s bringing for the main course. I’ve eaten around the world, but so far this dinner is very, very promising.
The main course was a salmon sitting atop a saffron rice mixed with coconut milk, flanked by green beans an surrounded by a chimichanga sauce. The presentation was on a subtle black plate that just begged me to dig in. David paired it beautifully with a rose wine.
Ive never been a fan of Rose’s, but this wine was exquisite! The legs reminded me of leggy, nylon clad women, the color, while not pink was a robust autumn color. How perfect!
I don’t know how Chef does it! The temperature of the salmon was perfect for my palette; warm to taste and cool to cut; the salmon didn’t dissolve beneath my knife, but stood guard.
The salmon was prepared with a crust; not heavy or salty, but crunchy. It easily gave way under my butter knife.
In a word, amazing.