Open late Fri.-Sat.
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Glasshalfull Restaurant Review: Located in a simple strip center, Glasshalfull presents an exterior that belies the savvy modern design within, warmed by brick walls, soft lighting and burnished woods. Chef Marshall Smith trained in Savoie, France, and his distinctive European perspective enhances fresh local produce. We like to start with hors d’oeuvres to share: “coca,” a Spanish flatbread topped with caramelized onions, goat cheese, preserved figs and shiitake mushrooms, or the smoked fish “charcuterie” plate with red onion jam. Good bets next are the Thai pumpkin soup or the beet, goat cheese and orange salad topped with a subtle anise vinaigrette. For mains, consider the pan-seared North Carolina grouper with roasted fennel, radicchio and olives in a charred lemon broth, the wild boar shanks on blue corn grits or the Angus skirt steak with fries and roasted shallot butter. Among many vegetarian and vegan choices are beet and kale lasagna and a seasonal risotto. Irresistible desserts include caramel bread pudding and a simple chocolate mousse cup with candied lemon and raspberry coulis. Bottles from some of the world’s most interesting vineyards make up the wine list (and the adjoining wine shop), and most are available for tasting in either three- or five-ounce pours. Beer lovers will admire the list of locally produced craft brews.