* Click here for rating key
Carpe Diem Restaurant Restaurant Review: Carpe Diem’s surroundings could lead its patrons to imagine themselves in any urban center --- Paris, New York or San Francisco. 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 (progressive at the time), and it’s still nicely dressed with apricot jalapeño vinaigrette. Main courses include seared sea scallops and North Carolina Naked Bird Farms brick chicken. Vegetarians find comfort in vegetable soba, a fresh option with kale, edamame, shiitake and porcini mushrooms, benne seed, and a black garlic porcini broth. Specials are often even more inventive, and homemade desserts are not to be missed. Local farm partners are the source of 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 line-up to make it an ace. Cocktails and brews are equally interesting, and the latter includes a selection from a Charlotte brewery. Brunch is offered on Easter and Mother’s Day.