Beyond Amazing Donuts, aka B.A.D., opened in Montford at 1730 Abbey Pl. Founder Jasmine Macon, the former pastry chef at Leah & Louise, started B.A.D. as a recurring pop-up at Camp North End. Expect seasonal flavors like Blackberry Fritters and Peaches & Herb, along with mainstays including Vanilla Glazed, Raspberry Sprinkle, Chocolate Honeycomb, and Brown Butter with Sorghum Caramel. Our favorite? The Old Fashion, a sour cream cake-like doughnut reminiscent of a cruller with a sweet glaze. The shop is open Wed.-Fri. from 7 a.m.–3 p.m. or until sold out, and Sat.-Sun. from 8 a.m.-4 p.m.
Resident Culture took over the former Tank’s Tap spot at The Market at 7th Street. Expect 12 beers on tap, plus cans to go. Future plans call for an expansion into a larger space and a patio in 2024.
Field Pea Catering is the newest venture from Noble Food & Pursuits. Offerings run the gamut, from boxed lunches for corporate gatherings to full-service events with passed hors d’oeuvres, grazing boards, buffets, plated meals and chef stations. Field Pea can also curate menus incorporating Noble favorites like Beaut chicken sandwiches from Bossy Beulah’s and brisket from Noble Smoke. fieldpeacatering.com
Bossy Beulah’s Chicken Shack opened its fourth location in Fort Mill, S.C. Other locations are in Wesley Heights, South End and Winston-Salem.
NoDa Brewing is celebrating 10 years of its award-winning pumpkin ale with dishes and sweets inspired by the beloved beer through Oct. 31. Participating shops and restaurants include Golden Cow Creamery, SWIRL Bakery, JJ’s Red Hots and Reigning Doughnuts. Gordgeous (6.4% ABV) is made with real pumpkin puree, ginger root and spices. And on Sept. 8, NoDa will release Drop Dead Gordgeous, a limited-edition “imperial” version with 8.8% ABV.
Summer witnessed the launch of new brunch menus across the Queen City, followed by the reopening of an old favorite last spring. Here are a few dishes to try:
The Okonomiyaki Savory Pancake (eggs, cabbage, green onions, potatoes and pork belly with a tamari glaze) at Mizu, atop the Hyatt Centric at Apex SouthPark. The Birria Breakfast Burrito at Legion Brewing SouthPark: birria-braised short rib, eggs, avocado salsa, pickled jalapenos, pickled red onions, black beans, rice and two types of cheese. Daubenspeck, French toast with dulce de leche and maple whipped cream at Uptown Yolk in South End.
Charlotte’s Built On Hospitality shared two big announcements: The group behind The Goodyear House in NoDa purchased uptown’s Haymaker restaurant from Asheville chef Bill Dissen. The group will also open Chief’s, a cocktail bar next to Goodyear House that will be led by mixologist Bob Peters. The name honors Peters’ late father. Chief’s is expected to open in early 2024. Bonterra Wine Bar closed at the end of July. A new concept, Phillips Bistro & Wine Bar, will take its place. The Fox & Falcon by David Burke will open this month in the former Dogwood Southern Table space. Burke’s uptown restaurants, Red Salt and Cloud Bar, have closed.
Something Classic celebrated a milestone: 1 million meals donated to InnerVision, a nonprofit that offers rehabilitation services and skills training for people with psychiatric disabilities. Something Classic provides meals and snacks to people served by InnerVision. “This partnership started seven years ago but became a major focus of ours in 2020 and 2021 during the pandemic,” says Something Classic owner Jill Marcus. “We plan to continue this partnership and continue serving more and more people in need.”
Featured image: Beyond Amazing Donuts