Three first-rate dining spots all with the same 131 Main moniker offer Charlotteans from Blakeney to Lake Norman an opportunity to enjoy a unique menu, good flavors, a warm atmosphere and friendly, top-notch service. The kitchen’s philosophy is all about fresh – nothing here is ever frozen except the ice cream. An outstanding leadership team that really knows the restaurant business has focused chainwide on being the best restaurant of its kind in the marketplace.

Lake Norman’s 131 Main, open in 2004, became a fast favorite of lakeside locals and those who took the time to travel up from Charlotte, including this food writer, who first reviewed the restaurant in North Charlotte Weekly when it debuted. With the success of the Lake Norman location, the trio of owners opened a second shop at The Village Shops at Blakeney just over a year ago. Then, when a location in Dilworth’s Latta Pavilion became available, they jumped on it, too. A gutsy move, considering the cavernous space (most recently home to Patou French Bistro) at the ill-fated location proved unsuccessful for a host of former tenants.

131 Main’s biggest draw at all three locations remains great food teamed with fine service. For me, reasonable prices and an entirely no-smoking interior are icing on the cake. It’s rare that I write about three different restaurants in one article, but food and service at all 131 Main’s locations are so consistently good that this triple-header is easy to pull off.

Fast favorites and Main events
With only limited reservations at each 131 location, patrons often have to wait at premium lunch and dinner times. You can move your party to the top of the waiting list with call-ahead seating – just call when you leave home and give 131 your ETA – or plan to enjoy the wait with a relaxing drink at the bar. A large selection of wines by the bottle or glass, draft and bottled beer, and a host of creative cocktails and martinis help the time to pass quickly.

As soon as you’re seated, you simply must place an order for the cast-iron cornbread. The black-iron skillet comes to your table sizzling hot, loaded with a fresh-baked, honey-drizzled, to-die-for cornbread. Each sweet and sticky bite is pure heaven and you’ll want seconds, for sure. But try not to overindulge – you can always take home the leftover cornbread for a midnight snack.

Instead, continue with 131’s grilled California artichokes. Tender leaves impart a slightly smoky flavor with each bite, an usual and wonderful way to kick off the evening. Chip-and-dip lovers may be tempted by 131’s Double Dip, a roasted red pepper queso teamed with homemade guacamole and crispy, oversized tortilla chips, but I was not. I loved the chips and guac, but would have preferred the queso plain. The whole dish seemed too much of a good thing for me, but in its stead I found the house-smoked salmon to be just right.

With a great flavor all its own, the salmon was enriched with the addition of an herbed aioli. The melt-in-your mouth slices served with crispy toast proved to be another great way to begin. Deviled eggs make for a delicious start too, or order them as a side to any soup or salad.

The seared tuna and crab cake salads are both outstanding and plenty for a meal for one or to share with the table as a precursor to another entrée. Fish is fresh and cooked to order. The tuna comes surrounded by fresh avocado and mango all infused with Asian-inspired flavors in the house-made ginger vinaigrette dressing. The crab cake is served atop a bed of mixed greens and corn, dressed with an herb vinaigrette and then drizzled with a whole-grain mustard sauce, also available on the side. For more Asian influences, try the Thai-style beef salad with Asian noodles, mango, cabbage and mint. Enjoy lighter salad fare in the guise of the Main salad, topped with delicious cornbread croutons (oh my!); a wedge salad with crumbled bacon, blue cheese and ripe tomatoes; or a simple Caesar salad.

Sandwich selections include a hearty, medium-rare roast beef sandwich, a classic cheeseburger, hot dogs, grilled chicken sandwich or a tasty, hand-chopped tuna burger served with mango chutney and Asian slaw. All sandwiches and burgers come with a side of handsome hand-cut fries and most with a side of P&G slaw, a unique combination of shredded cabbage, peanuts and ginger that offers a fresh, invigorating bite.

It’s hard to make a bad choice with any of the heartier entrées, all served in plentiful portions with slaw, fries or rich, delicious mashed potatoes. Best bets are any of the fresh fish items; the double-cut pork chop, cured in-house with a warm, slightly salty aftertaste; and the Ashely Farms organic roasted chicken. Beef lovers will enjoy a choice of slow-roasted prime rib or marinated rib-eye steak served with a chef’s choice of sauce and sides. Or, patrons may select their own cut, all market priced, and top it with a choice of sauces – you can’t go wrong with the Cabernet cream demi-glace. Those with an interest in the veggies-of-the-day can order them as a plate of three, aptly dubbed the Farmer’s Market.

Happy endings
When your server offers dessert, you’ll be glad you took my advice on the cornbread. As the name suggests, the seasonal shortcake topped with fresh fruit and vanilla ice cream changes from day to day; but the tart, smooth Key lime pie baked in a roasted-pecan crust; the huge, fudgey brownie à la mode topped with mixed nuts and crème anglaise; and, my favorite, banana cream pie finished with fresh-made whipped cream and a caramel chocolate sauce all remain constant. Each is a winning recipe and a fine way to finish.

All in a name
The 131 Main concept was created by Lake Norman real estate developers Joe Douglas and Chris Carlsen and restaurateur Mike Vaughn. From the concept came a name: 131 Main – one company, three friends with one main goal. Considering the chain’s success so far, they’re clearly reaching that goal; the trio will open another location in Raleigh this summer.

Well-known Charlotte restaurant critic, food writer, cooking instructor and connoisseur of food and wine, Heidi Billotto writes "The Charlotte Weekly: Culinary Corner," a restaurant review or food feature that appears weekly. Contact Heidi with questions and restaurant, food or story ideas by email at heidi@thecharlotteweekly.com.

This article first appeared in "The Charlotte Weekly" on April 4, 2008. "The Charlotte Weekly" is a free, locally owned, independent newspaper that's "About the Community, For the Community," available every Thursday in North and South Charlotte and Uptown.

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