(White Mandrake, Mandragora officinalis) Perennial. Family: Nightshade (Solanaceae) Hardy to Zones 6 to 10. Invigorate your taste buds Located in the heart of charlotte, at The Mandrake you can experience the uptown vibe while enjoying the charlotte skyline. Rated 5.00 out of 5 based on 5 customer ratings. And Reuben (at this time four or five years old) went (probably accompanying the reapers) in the days of wheat harvest (in the beginning of May), and found mandrakes -, , (LXX., Josephus), apples of the mandragora, an herb resembling belladonna, with a root like a carrot, having white and reddish blossoms of a sweet smell, and with. Search for other Human Resource Consultants in Charlotte on The Real Yellow Pages. If you plan to dine at The Mandrake, reservations are recommended as the 106-seat capacity restaurant, located at 333 West Trade Street, fills up quickly. Mandrake, officinarum (Mandragora officinarum) seeds, organic. Get reviews, hours, directions, coupons and more for Mandrake HR Consulting at 2120 Thurles Ct, Charlotte, NC 28270. 1 three weeks after the release of the new menu. When Chef Simmons accepted the job at The Mandrake, he boldly declared that The Mandrake would move from a ranking of 881 on TripAdvisor to the number one spot. Our concept is to create an experience with a variety of flavors that can be. Tempura fried bologna spears are served alongside house-made sweet pickles and offer a pleasant throwback - they may also be the best item on the menu. The Mandrake specializes in (tapas + wines). In Chef Simmons’ take, the fat has the perfect crispness while the meat remain succulent and moist.Ĭhef Simmons’ “dirty South” influence, learned in his grandparents’ kitchen, is most alive in the Fried Bologna Fries. /rebates/&.com252fHotelReview-g186338-d12735196-Reviews-TheMandrake-LondonEngland. The succulent, fatty meat often ends up buried in other dishes. While pork belly has become commonplace on many restaurant menus, it’s hard to find cooked perfectly. “My main objective was to create food that people could pronounce,” says Chef Simmons.Īll the dishes on the menu intentionally include his two main influences – dirty South cooking finished with classic techniques.Īdditional menu standouts include pork belly stacked on top of fried North Carolina apple rings with a bourbon BBQ drizzle. The concept of the new menu is to present diners with dishes that are funky and fresh, yet familiar.

Mandrake charlotte