Garibaldi Café chef Nathan Whatley, formerly of Anson (Garibaldi’s sister restaurant in Charleston), took over the kitchen at the Five Points institution late last year. The new menu he rolled out about a month ago features creative, attractively plated first courses like beef carpaccio with smoked olive oil, horseradish cream and lobster “cracklings” made from dehydrated tail meat ($13). This week’s Bite is pan-seared, farm-raised North Carolina trout, set on a romesco sauce with a summer vegetable panzanella salad with fresh silver queen corn, haricot verts, grape tomatoes and croutons dressed in a bacon vinaigrette. Manager Richard Mackey stopped by my seat at the bar to ask if I’d noticed anything new; to be honest, I was so rapt with the menu changes I didn’t notice the interior was no longer pink. (It’s gray with white trim now.) He also recommended I try a glass of Daou Vineyards Paso Robles Cabernet Sauvignon ($10), a delightfully complex, full-bodied cab.
Refresh Renew Massage and Facial at Spa 131
Let us put the zen back in your spirit and a glow in your complexion. This 60-minute relaxing massage and cleansing, nourishing facial are available at a special rate now through the end of January. Click here for location info, pricing, testimonials, and more.
In The Red and Brown Water at Trustus
Trustus Theatre’s newest show opening Friday, January 23rd combines poetry, movement, music, and song to tell the story of a young Louisiana girl thrust into womanhood. Click here for a list of performance dates and to purchase tickets. For mature audiences.
SEARCH FREE TIMES
NorthStar Child Development Center now hiring staff. Require 1yr exp. in licensed center. To apply click here.