The end product of a sushi-making class at Chef Alyssa’s Kitchen. Kristen Wile/UP

Q: Is Lincoln’s Haberdashery overrated?

UP: Depends on what rating you’re looking at! Lincoln’s is a fantastic spot to grab breakfast and a pastry or a snack and a beer with friends. The vibe is low-key and welcoming, with a touch of chef/owner Michael Shortino’s cheekiness. The bread is fantastic; I’ve once eaten a whole loaf with Jon and my sister-in-law. All we did was dip it in good olive oil (which they also sell). The baked goods are all delicious, in fact. It’s a good neighborhood spot to waste time. So no, I don’t think it’s overrated. That said, few publications criticize establishments as needed, so it could be overrated if you’re not looking at our rating. That’s why you subscribe, right?

Q: You’ve been mentioning the Drinks + Dishes not to miss in your email recently. What were the most memorable dishes you had in 2018 in Charlotte?

UP: The first that comes to mind is the eggs and grains at Bardo. It’s something that most people probably don’t order because it sounds boring, but it is incredible. Some of the grains are fried to give this dish texture, and the egg has been cooked with a nice runny yolk. This was the first dish that came to mind, and very vividly. Another dish that stands out was the crab salad at The Fig Tree’s Ken Wright wine dinner back in September. It was so simple – mostly crab, lightly dressed. That whole meal was memorable, actually. To round it out with three, I’d have to say the sushi I made at Chef Alyssa’s Kitchen, co-hosted by chef Mike from O-Ku. It was really yummy, and the fact that I made it helps push it up on my best bites list. I mean, look at that photo.

Q: Is there a Soul Food Sessions event happening in Q1?

UP: I’ll admit, I had to Google when the first quarter of the year ended, but now that I have, yes! One of the original Soul Fooders, Subrina Collier, says there will likely be one in March of this year, but the date isn’t set yet. It’s not Soul Food Sessions, but there’s an event with one of its chefs, Michael Bowling, at Queen & Glass on Wednesday night. I’ll be there!

Q: What’s one food trend you’re not excited about in 2019?

UP: I love and fear this one: the move towards more fast casual concepts. Jon and I chatted with Evan Brown, chef de cuisine at The Asbury, on Monday about this. As restaurant margins shrink, going fast casual is a smart way to increase volume and minimize overhead, since you don’t need much of a front-of-house staff. It will be great to have more healthy grab-and-go options, but our love of fast-casual dining is making dining more of a rush than it should be.

Have a question for us? Send it via email to editor@unpretentiouspalate.com and we’ll answer it next week!