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Carpe Diem Restaurant Restaurant Review: Carpe Diem's patrons might imagine themselves in any urban center --- Paris, New York or San Francisco --- in the restaurant's lovely surroundings. 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 has been a favorite since the restaurant opened in 1989 (extremely progressive at the time), still nicely dressed with apricot jalapeño vinaigrette. Main courses include the locally familiar seared sea scallops, and they also feature some local ingredients, such as North Carolina Naked Bird Farms brick chicken. Vegetarians find more than just sides in the couscous with mushrooms and black-eyed peas. Specials are often even more inventive, and homemade desserts are not to be missed. The wine list is not long, but it's very intelligently composed and covers a wide range of regions and wine types, lacking only a rosé and a dessert wine list to make it an ace. Cocktails and brews are equally interesting, and the latter includes a Charlotte brewery to keep the local touch. Brunch is offered on Easter and Mother’s Day.