October 1, 2026
Q&A: 2026 Michelin awards, the beauty of bitters
Each week, we answer reader questions about food and drink in Charlotte
Q: When will we hear about this year’s Michelin winners? Any feeling about who might win?
Tom: We’ll find out in a few weeks when this year’s Michelin: American South recipients are announced on October 21 in Nashville. As to whom will get the red plaques, I certainly have my favorites, but as we all learned last year the thinking of the Michelin judges is a bit of a mystery. My only not-so-bold take is that one or two of last year’s Charlotte Michelin Recommended spots will get promoted to one star, while a few others may wind up being one-hit wonders. But be sure we’ll be following this closely, if not in person (still working on that), and you’ll know almost as soon as we do. In related news, the open call nomination period for the 2027 James Beard Awards has begun with a deadline of November 30.
Q: I like to make cocktails at home, but they seem to lack that professional “ooomph.” What am I missing?
Tom: One word: bitters. These concentrated infusions of herbs, spices, roots, and fruit peels can bring depth, aroma, and balance to a cocktail with just a few dashes. Nothing in your face, more of a backend supporter. Most home bars have the standard Angostura or maybe even Peychaud’s bitters which lean on the herbal end, but the right bitters can also add nuances of hot peppers, chocolate, citrus and more. A few dashes of orange bitters in a martini elevates it to new levels, where as black walnut bitters in a classic negroni unveils new character. Vary the bitter selections in an old fashioned or Manhattan, and you will unlock completely different experiences. Locally, both Oaklore and Muddy River distilleries have started producing their own lines of bitters, while just up the road in Raleigh, Crude Bitters & Sodas offers a wide array of bitters to up your cocktail game. Cheers!
