Tag Archives: chef’s corner at Dressler’s Restaurant

Chef’s Corner: Appetizers!

 

Welcome to Chef’s Corner. Each month, we highlight some of our favorite foods from Dressler’s Restaurant. This month we are featuring some of our fabulous appetizers.

Meet friends after work and enjoy our delicious appetizers and drinks. Our bar and lounge areas are warm, welcoming, and the perfect way to relax at the end of a busy day.

Both Metropolitan and Birkdale restaurants feature large high top lounge tables and a happening bar that is available for full dinners, wine, and appetizers. Kevin, Jeff, Jack, Ellis, Megan, Kelly, Kay, and Briggs are the names behind the pretty faces (and Kevin) and are all fantastic! Birkdale features one of the best bars in the Lake Norman area for single malts, while the Metropolitan offers a strong craft beer and cocktail program.

Enjoy half price on all appetizers in the bar and lounge Monday-Friday from 5-7 p.m. Stop in and see us tonight to try some of these delicious selections from our Metro and Birkdale menus.

Thai Peanut Calamaricalamari fillet strips and wasabi aioli (sauce commonly made of garlic, olive oil, lemon juice, egg yolks, and seasonings with Japanese horseradish)

Goat Cheese & Garlic–served with a delicious tomato chutney and pita bread

BBQ Shrimp–New Orleans Style Shrimp with cajun beurre blanc (butter and wine sauce) and baguette

Low Country Crab Dip–jumbo lump crab warmed with a rich blend of parmesan and jack cheeses

Chef’s Corner

Chef's Corner at Dressler's RestaurantWelcome to Chef’s Corner. Each month, we feature some of our favorite foods from Dressler’s Restaurant. Stop in today and try some of these delicious selections from our Metro and Birkdale menus.

Cheese: Uno Alla VoltaU.A.V. Cheese (means one-at-a-time in Italian) are artisan cheesemakers that just burst onto the Charlotte food scene. We use this amazing, fresh mozzarella for our heirloom tomato salad. We serve it with beautiful tomatoes from Poplar Ridge Farms, fresh basil, and extra virgin olive oil. We also recommend Uno Alla Volta burrata (fresh Italian cheese made from mozzarella and cream), which is available at the Atherton Market.

Appetizer: Crab CakesDressler’s Metropolitan hosts a great deal of group dining and our most popular hors d’oeuvres are our mini crab cakes. They are the perfect finger food for any occasion–delicious bite-size portions of Chef Scott’s signature recipe!

Dessert: Warm Apple CrispYou’ll love our warm apple crisp with Fall spices. We serve it with fresh vanilla ice cream and delicious housemade caramel.

Adult Beverage: 2012 MacheteThis remarkable wine has flavors of crushed berries, dark chocolate, black fruits, and espresso. We carry most of the Orin Swift line–all awesome labels and absolutely delicious wine.

 

 

 

 

Chef’s Corner: Let’s Do Lunch!

Welcome to Chef’s Corner. Each month, we feature some of our favorite foods from Dressler’s Restaurant. This one is all about lunches, which are served at our Metro location only. Stop in today and try some of these delicious selections from Dressler’s Metro lunch menu.

French Onion SoupOur mouthwatering soup gets its intense flavor from roasted shallots, Vidalias, and Spanish onions. It is topped with gruyere cheese.

Shrimp & GritsThis satisfying meal combines shrimp, crab, and andouille sausage in a cajun beurre blanc.

Grilled Chicken SandwichTry this amazing combination of grilled chicken, chipotle mayo, crispy onions, lettuce, tomato, bacon, and provolone.

Herb Encrusted Goat Cheese Salad with ChickenThis salad is a meal in itself, loaded with tender chicken, crisp apple, mixed green salad, thyme croutons, and balsamic vinaigrette.

Chef’s Corner

Welcome to Chef’s Corner. Each month, we feature an appetizer, entrée, dessert, and adult beverage from Dressler’s Restaurant. Stop in today and try some of these delicious selections.

Appetizer: Fried Green Tomatoes with Sweet Pickled Shrimp – Twice-breaded green tomato slices are flash-fried, accompanied by baby sweet shrimp that are pickled in-house with cider vinegar and peppercorns. We serve it with peppery arugula and a house remoulade sauce.

Entrée: Pan-Seared Grouper – This pan-seared North Carolina grouper is served over a sauté of fingerling potatoes and sugar snap peas from a local farm. The dish is finished with a fresh herb beurre blanc.

Dessert: Oreo Cheesecake – What’s not to love? Oreo cookies + Mom’s New York Cheesecake = ABSOLUTELY DELICIOUS!

Adult Beverage: Cochon Rose - Rose/Patio season is here! This is one of several amazing California roses that we are offering by the bottle. Enjoy refreshing flavors of strawberry, bing cherry, and watermelon. Ice. Open. Drink. Repeat.

 

dresslerschefs pic of month

Chef’s Corner

dresslerschefs pic of monthdresslerschefs pic of monthsteakhousecharlotteWelcome to Chef’s Corner. Each month, we feature an appetizer, entrée, dessert, and adult beverage from Dressler’s Restaurant. Stop in and try some of these delicious selections.

Appetizer: New Orleans BBQ Shrimp – The key ingredient to this customer favorite is the fresh coastal shrimp pan sautéed to order. Chef Scott then finishes the dish with New Orleans-style beurre blanc, Worcestershire sauce, fresh lemon, and a little heat. The dish is served piping hot with toasted baguette.dresslerschefs pic of month

Entrée: Snake River Farms Wagyu Sirloin – This is one of Chef’s favorite meat purveyors. This amazing breed from Kobe, Japan is widely recognized as one of the premier breeds of cattle for beef. It is world renown for its mouthwatering flavor and tenderness. Snake River Farms produces some of the best American Wagyu money can buy. Chef likes to offer both the Sirloin and the Ribeye as features at both locations.

Dessert: Key Lime Pie – This is a refreshingly light Springtime dessert. The key lime filling is simple and delicious. Made primarily with key lime juice and condensed milk, the pie is served in a graham cracker crust with fresh whipped cream.

Adult Beverage: Olde Mecklenberg Brewery Captain Jack Pilsner – OMB was founded in 2009 by John Marrino. The brewery was Charlotte’s first and specializes in German-style beers. Dressler’s Metropolitan location always has 2 on tap, along with 3-4 other NC beers. One of our favorites is the Captain Jack Pilsner. This classic Northern German “Pils” is both crisp and smooth, with a subtle yet assertive hoppiness that doesn’t overwhelm your palate or the beer’s malt backbone.

Chef’s Corner

Welcome to Chef’s Corner. Each month, we feature an appetizer, entrée, dessert, and adult beverage from Dressler’s Restaurant. Stop in and try some of these delicious selections.

JanuarychefscornerAppetizer: Grilled Sausages – This is one of Chef Scott’s favorites–a simple, hearty winter appetizer of grilled artisan sausages. Chef uses an andouille, which is a double-smoked pork sausage with garlic and onions. He also offers chorizo, which is pork with a heavy pimento and smoked red pepper flavor. The two sausages are grilled and served with fresh arugula and roasted grape tomatoes.

Entrée: Just for the Halibut – Our cleverly named signature entrée is also our best selling entrée, and for good reason. Chef Scott uses beautiful cold water halibut that is seared and then roasted with white wine. The fish is served on a bed of fresh spinach and a pan-fried potato cake. Topped with jumbo lump crab and finished with sun-dried tomato beurre blanc, this dish will have you coming back again and again.

DessertCrème Brûlée – This is a truly delicious and traditional dessert. Our rich and creamy vanilla custard is given a crust of “burnt” sugar. We serve simply with a farm fresh strawberry.  Pair this dessert with a shot of espresso and sambuca or with a glass of our sauterne dessert wine.

Adult Beverage: One Hope Sparkling  Our Metropolitan location features One Hope as our house sparkling wine. This fantastic brand donates 50% of its proceeds from each of their varietals to a worthy cause. This delicious sparkling wine generates funds for No Kid Hungry in conjunction with Share our Strength. Each case of wine purchased generates an amazing 100 meals for hungry children.

Chef’s Corner

Welcome to Chef’s Corner. Each month, we feature an appetizer, entrée, dessert, and adult beverage from Dressler’s Restaurant. Here is this month’s selections.

chefscornerdecemberAppetizer: Jumbo Lump Crab Cake – This is one of our most popular items! It’s a traditional Maryland crab cake with jumbo lump crab meat, whole grain mustard, Old Bay, lemon juice, and fresh herbs. Chef Scott pan sears the crab cakes and serves with fresh organic greens, half a lemon, and a pecan-honey remoulade. Enjoy as an appetizer or an entrée.

Entrée: Heart of Ribeye – Chef has our butcher take the best part of a certified angus beef ribeye steak and cut it into beautiful 8-ounce steaks.  The “heart” has all the flavor of a ribeye without the extra “cap.”  We use a house blend of blackening season to give the steak a nice crust before topping with a Maytag blue cheese butter. We serve it with a few spears of grilled asparagus and duck fat-fried fingerling potatoes.

Dessert: Mom’s Carrot Cake – This is the last of Momma Joan’s trio of amazing desserts and undoubtedly one of our favorites.  After Joan and Phil make the cakes, we ice with a simple but delicious cream cheese frosting, and top it all off with a handful of chopped walnuts.  Do you have a carrot cake lover in your circle of family and friends? Order a whole cake to take home with you!

Adult Beverage: C.V.B.C.Ridgemont Reserve Kentucky bourbon is infused with Madagascar vanilla beans and sour cherries.  Brian Lorusso (our bar manager at the Metro) keeps the bourbon in a large glass container in a dark, cool area of the restaurant, as Lou Reed albums play in the background for the entire three-week process.  After he strains the bourbon, he serves it on the rocks with a skewer of the drunken cherries.