Q: Why is Queen’s Feast still a thing?
Tom: While below its pre-pandemic popularity, Queen’s Feast/Restaurant Week still offers participating restaurants a way to introduce or reinforce their concepts to patrons during the typically very slow months of January and July. It is, at its base, a marketing tool. Many places found it works for them, others not so much. The rise of social media engagement and influencer collaborations in the years since Charlotte Restaurant Week’s beginnings have provided additional tools for restaurants to explore and attract new customers, which may have affected overall Queen’s Feast numbers. However, the 10-day event still has an impressive number of participants throughout Charlotte and the surrounding area. For patrons, it’s a way to have an evening out at a nice restaurant and save a few bucks — although, granted, not nearly as economical as it was 17 years ago when Jill and Bruce Hensley first launched the series. Then again, what is?

Q: I just learned about guanciale fat-washing. Where can I try this in Charlotte?

Tom: I’m coming up blank on a guanciale cocktail so far, but trust me, I’m looking. It sounds absolutely fantastic! However, several bartenders in Charlotte have used fat-washing to impart flavor and smoothness to a wide variety of spirits. Currently, Kristen sings praises of the wagyu-washed old-fashioned at L’Ostrica. Oak Steakhouse also offers a wagyu-washed Four Roses Small Batch bourbon OF, with a smoked option.

Meanwhile, Bob Peters at the just-opened Chief’s in NoDa has developed a plant-based version where neutral oil is infused with ground espresso beans, strained, and then used to wash Statesville’s Southern Star white whiskey. The result is mixed with a little sherry and simple syrup to produce the bar’s Rise & Grind. Peters says, “It’s an espresso martini, but better.”

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!