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Carpe Diem Restaurant Restaurant Review: A chic Art Nouveau interior with mahogany doors and marble floors could lead Carpe Diem’s patrons to imagine themselves in any urban center --- Paris, New York or San Francisco. Trish Maddrey and Bonnie Warford call chef Paul Ketterhagen’s cuisine “New American.” The kitchen presents dishes with influences from around the globe, such as the Mediterranean yellowtail tuna with tahini lemon vinaigrette. The warm goat cheese with toasted hazelnut salad (progressive at the time) has been a favorite since the restaurant opened in 1989, and it’s still nicely dressed with apricot jalapeño vinaigrette. Main courses include the popular seared sea scallops and North Carolina’s Ashley Farms airline chicken breast. Vegetarians find comfort in the light and fresh grilled vegetable pizzetta. Ask about the daily specials, often even more inventive. The homemade desserts are not to be missed. Local farm partners provide many of the raw materials for the fare. The wine list is not lengthy, but it's intelligently composed and covers a wide range of regions and wine types, lacking only a rosé and a dessert wine lineup to make it an ace. Cocktails and brews are equally interesting, and the latter includes a selection from a Charlotte brewery. Check out happy hour, when appetizers are half price at the bar Monday through Thursday from 5 p.m.-6:30 p.m. Brunch is offered on Easter and Mother’s Day.