Extra Napkins Required
Bossy Beulah’s Chicken Shack & Rooster’s Wood-Fired Kitchen join The Bowl at Ballantyne™
By Michael J. Solender | Photos provided by Bossy Beulah’s and Rooster’s
Bossy Beulah’s Chicken Shack and Rooster’s Wood-Fired Kitchen, both well-established concepts brought to life by serial restaurateur and Charlotte chef Jim Noble, are heating up the casual dining scene at The Bowl at Ballantyne™.
The eateries sit side by side at The Bowl and are mere steps from The Amp Ballantyne™. Both are headliners at Noble’s restaurant group, Noble Food & Pursuits, and enjoy loyal followings with several Carolina locations.
Over decades, Noble has developed deep relationships with regional farmers, sustainable growers, and producers of proteins, produce and dairy, whose ingredients appear in dishes on his menus.
Southern inspiration at Rooster’s
“Ballantyne is our fourth Rooster’s location,” says Noble, “but our first new Rooster’s in 12 years.”
Noble, who fancies furniture making, says guests will find hand-finished wood, leather, stone and steel incorporated into the décor and lighter-tone wood chairs and tables.
“It was also important to me to have an open kitchen that reaches out as far as possible into the dining room,” he says. “People love to see their food being prepared and love to be ‘in’ the kitchen. There’s something about sitting around a table with friends, family or work associates when dining out that is comforting and restorative. It’s an escape from the pressures of the day-to-day and a feeling we work to create in our restaurants.”
Standout favorites at Rooster’s include grilled Carolina shrimp with preserved lemon aioli and salsa verde, Cheshire rotisserie pork loin with apple butter and braised cabbage, and the porterhouse for two. These dishes reflect Noble’s “Southern interpretation of applied French culinary principles.”
Sides at Rooster’s shine with southern inspiration. Butter beans, pan-fried corn, traditional mac ’n cheese, succotash and Anson Mill’s grits with bacon are only a few highlights.
Noble is also bringing his favorite pizzas from his Myers Park restaurant, The Jimmy, to the Ballantyne Rooster’s. They include the Funghi, AKA Jimmy’s Pie, and the classic margherita. “We use 48-hour fermented dough from organic Lindy Mills flour,” Noble says. “It makes all the difference.”