Being in Charlotte, North Carolina, during the Queen’s Feast 2017 (24th to 31st July) we decided to try one of the participating restaurants offering a “starter, main course, dessert” meal for $ 35. We chose UPSTREAM a restaurant well known for seafood and that offered an “innovative cuisine” and rated to be one of the “best seafood restaurants in Charlotte”.
Living up to its reputation the restaurant was full on a Friday evening.
We were a party of 4 and we tried the Heirloom Tomato & Burrata Salad, Sweet & Sour Calamari, Spicy Shrimp Lettuce Wraps and the Daily Ceviche as starters. The Tomato & Burrata salad was tasty and so refreshingly different from the other cheese and tomato starters that are staple. The Calamari was excellent and not rubbery as it often tends to be. The Spicy Shrimp was inspired by similar Pacific Rim specialities, but with the spice making the difference. The Ceviche, on the other hand, was fine, but certainly not up to the standards in a good Japanese restaurant and tended be a bit “watery”.
For the main course, it was the Roasted Scottish Salmon and the Pan Roasted Halibut. As requested the Salmon was well done and the Halibut was very lightly done. The fish was fresh, the vegetables and coulis/puree that accompanied the fish made the dish so different. That was certainly the “innovative” Pacific Rim contribution. We especially liked the cucumber-shiso coulis and the edamame-shiso puree.
Nothing like a good dessert to complete a great meal. The Chocolate Walnut Cake was outstanding and rarely have we had a dark chocolate cake that was not sweet (as is often the case in the US). This dark chocolate cake measured up to the standards found in Belgium & France. The Graham cracker crumble went perfectly with the cake.
The Lavender Crème Brulee came up to expectations. We were a bit hesitant about ordering a crème brulee, which tends to taste more like a custard in most places outside France. The crème brulee that we ate here in Upstream passes our discerning test with flying colours.
Without a doubt, a special word of praise for the pastry chef!
Service was good but tended to be slow.
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