Flower Magazine

MAR-APR 2019

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

Issue link: http://digital.flowermag.com/i/1080177

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Page 70 of 91

CHARLOTTE IS HOME TO PROFESSIONAL SPORTS TEAMS AND WORLD CLASS MUSEUMS, BUT WHAT I LOVE MOST ABOUT THE CITY ARE THE TREE-LINED STREETS AND FRIENDLY PEOPLE. —LISA MENDE century art from the Bechtler family's collec- tion, which was donated to the city. It is certainly worth the drive to visit the Daniel Stowe Botanical Garden in nearby Belmont, North Carolina. It's beautiful year-round, but my family loves going at Christmas when the lights are on display. The McColl Center for Art + Innovation has an artist-in-residence program and introduces emerging artists in a wonderful neo– Gothic Revival building. WHERE TO SIP & SAVOR Let's start with the sweets! Amélie's is a brilliant French bakery that reminds me of Paris, especially the delectable pastries. Tizzerts, run by my friend Tiz, is my go-to for birthday cakes. They taste as good as they look (try the lemon- raspberry). When I'm meeting people for lunch, I tend to favor the same places—Café Monte for the shrimp and asparagus crepes, Living Kitchen for the creative vegan cuisine, and Reid's Fine Foods for a quick bite and coffee. If I am on the run, I grab the Super Green Drink from Juice Bar which is a great pick-me- up. For cocktails, I love to go to La Belle Helene for champagne and oysters. The happening new spot for craft cocktails is The Crunkleton. Sample the Bijoux, made with rye, rum, Green Chartreuse liqueur, Italian ver- mouth, and a dash of cinnamon. For dinner, Bardo has wonderful small plates, and the octopus is fabulous! Halcyon is delicious farm-to-table fare, and it's a great place to go before a concert down- town. The beet salad is a favorite. The newcomer in the Elizabeth neigh- borhood is The Stanley, by James Beard– nominated chef Paul Verica and his son Alex. I love the cocktail, The Stanleyville, which is their version of a Manhattan, and the shrimp and grits. THE RITZ-CARLTON WING HAVEN GARDEN & BIRD SANCTUARY For more information, see Sources, page 76 ANNE NEILSON FINE ART

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