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Pita Pit
August 32014

Pita Pit was founded on the idea that people want an exciting alternative to fast food restaurants—a place with great tasting food that’s healthy, fresh, and still served fast. So Pita Pit ditched all the heavy breads and buns, along with the higher carbs and fat that today’s health-conscious consumers are trying to avoid.

http://pitapitusa.com/

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Mellow Mushroom
August 32014

Mellow is a state of mind, a culture, a way of being. Our mission is to provide delicious food in a fun and creative environment. We are the originators of Classic Southern Pizza, & our unique and flavorful crust is a true original.

http://mellowmushroom.com

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Mellow Mushroom
August 32014

Mellow is a state of mind, a culture, a way of being. Our mission is to provide delicious food in a fun and creative environment. We are the originators of Classic Southern Pizza, & our unique and flavorful crust is a true original.

http://mellowmushroom.com

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Mellow Mushroom
August 32014

Mellow is a state of mind, a culture, a way of being. Our mission is to provide delicious food in a fun and creative environment. We are the originators of Classic Southern Pizza, & our unique and flavorful crust is a true original.

http://mellowmushroom.com/

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Brixx Wood Fired Pizza
August 32014

In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.

But, how do you stand apart from the competition, big and small? Simple. Just add fire.

http://brixxpizza.com/

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Brixx Wood Fired Pizza
August 32014

In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.

But, how do you stand apart from the competition, big and small? Simple. Just add fire.

http://brixxpizza.com/

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Brixx Wood Fired Pizza
August 32014

In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.

But, how do you stand apart from the competition, big and small? Simple. Just add fire.

http://brixxpizza.com/

More Information»
Brixx Wood Fired Pizza
August 32014

In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.

But, how do you stand apart from the competition, big and small? Simple. Just add fire.

http://brixxpizza.com/

More Information»
Brixx Wood Fired Pizza
August 32014

In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.

But, how do you stand apart from the competition, big and small? Simple. Just add fire.

http://brixxpizza.com/

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Entire menu selections are Vegan, free from eggs and dairy. While much of our proteins are plant based from non gmo soy beans, other sources include grains, nuts, and always FRESH vegetables from land & sea.

http://awesomevegan2go.com/

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Luna’s Living Kitchen

Luna’s Living Kitchen

Top location for Raw Vegans

August 32014

We specialize in the art of living foods, serving organic, plant-based cuisine, smoothies and cold-pressed juices.

Luna’s supports local, organic farmers, buying seasonal produce multiple times a week from farmers markets and individual, family-owned farms. By putting living food on your plate, we hope to give life to your day and energy to your body.

http://www.lunaslivingkitchen.com/

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Fern
August 32014

Montreal-born, Executive Chef Drew Trepanier’s earliest food memory is baking apple pies with his grandmother – adding a D to the top of the pie so he knew it was his. After working in retail for several years, Trepanier realized a normal 9-5 working schedule was not for him and at age 23, enrolled in the Johnson & Whales culinary program to become a chef.

In 2009, Trepanier took a job with The Harpers Group at M5 in South Park where he worked the pizza station and wood-fired oven, eventually working his way to lead line cook. When the restaurant transitioned into Zink: American Kitchen, Trepanier was promoted to Sous Chef. In 2011, Drew left Zink to join the team at Fern, Flavors from the Garden, working his way to Sous Chef and was ultimately named Executive Chef in fall 2012.

Trepanier seeks to constantly evolve the vision of what is possible in vegetarian cooking and has been a driving force for why Fern, Flavors from the Garden is viewed both locally and nationally as one of the top restaurants in Charlotte. Trepanier hopes that each guest, vegetarian, vegan or otherwise, enjoy their complete dining experience, regardless of their dietary preferences or restrictions – his ultimate personal goal as a chef is to make sure each guest is happy and not only holds himself to that high standard but his tight-knit kitchen as well.
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When not in the kitchen, Trepanier can be found watching live music, playing guitar or reading up on the latest cookbooks.

http://www.fernflavors.com/

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Berrybrook Farm Natural Food Pantry, founded in 1972, is the first natural food store that opened in Charlotte, North Carolina.

We offer a wide selection of nutritional vitamins and supplements, groceries and cruelty-free health and beauty aids. Our juice bar serves all-natural soups, sandwiches, salads, smoothies and juices, all with the freshest ingredients. But what truly sets us apart is the level of personalized, attentive customer service. Come in to our Charlotte store today; you’ll notice the difference!

In addition, at Berrybrook Farm you’ll find:
•Alkaline/Ionized Water
•All-Natural Pet Food and Pet Care Items
•A Senior Citizen Discount Every Day
•Full Case Discounts Every Day (In Stock or Special Order)

Berrybrook Farm offers great monthly sales to all of our customers; no special memberships or cards are required.

http://www.berrybrookfarm.com/

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Bean
August 32014

Bean Vegan Cuisine provides delicious and nutritious food following a plant based diet. We cook the foods that we like to eat, that are familiar to our history and our customers, and present it in a way that excites and surprises vegans and non-vegans alike. We use local and organic products when possible. All of our products are 100% vegan and naturally cholesterol free. We believe in the healthy benefits of a plant based diet, and continue to educate and promote a plant based diet within our community.

http://www.eatatbean.com/

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