While we were in Charlotte, David and I went to Luna’s Living Kitchen. It’s a raw restaurant tucked away in Atherton Mill. If we’d had the time, I could have easily spent an hour or two in the area. In addition to Luna’s, there’s a market with food and jewelry vendors, a fitness studio, an Anthropologie, a wine shop that specializes in environmentally friendly wines, and a spice store. So many good things in one space.
The interior of Luna’s is open and inviting with tall ceilings and clean lines. There’s an outdoor seating area as well, but there was a wait for it that day, and so we opted to eat inside since we were on a schedule.
We both ordered lemonade, and it was sweet without being cloying. It tasted like a lemon drop candy in liquid form.
David was feeling pretty hungry, and so he ordered cranberry-walnut bread with fig spread as an appetizer. (Not everything on the menu is raw.) The thick and sticky jam was loaded with flavor and paired well with the nutty bread.
For our main dishes, I ordered the pad thai, which was made with spiralized sweet potato and zucchini. I often see zucchini in raw noodle dishes, but this was my first time having raw sweet potato. I liked that they spiralized their noodles very thin, which allowed for more flavor of the sauce bite to bite. I’m definitely going to try that when I pull out my spiralizer next time. The sweet potato noodles added a bit of a starchy texture and a tiny bit of sweetness without overwhelming.
It was topped with bean sprouts, purple cabbage, and bell peppers in an almond butter pad thai sauce.
David got the raw taco salad. Leafy lettuce was piled high with avocado, pico de gallo, and walnut-almond taco meat. There were swirls of vegan sour cream, and it was served with raw crackers. It was loaded with freshness and flavor, and David loved every bite.
After lunch, we did a quick walk-through of the market across the parking lot and then went to Savory Spice Shop, which was just around the corner.
Spices are one of my favorite things to buy on trips, because they’re light, portable, and useful. I get a little taste of my trip while I’m back at home. One of the staff members gave us a little tour of the store and told us that the spices are ground fresh weekly. There were plenty to choose from since they offer 400 herbs and spices.
I bought Black River Creole Seasoning, and I’ve already used it for making blackened tofu. It’s a delicious mixture of paprika, garlic, onion, pepper, thyme, and oregano. I also see jambalaya in my future. David is always attracted to curry powders, and he got Zanzibar Curry Powder. It’s a mix of coriander, cumin, mustard, fennel, cinnamon, and more.
Later that evening, we decided to check out the view from downtown to take some pictures of Charlotte’s beautiful skyline. There’s some really eye-catching art deco architecture. I asked the person working at the front desk of our hotel, and he recommended Fahrenheit. It’s at the top of the Hyatt Place hotel. That wasn’t a long walk from where we were staying, and so we took a little stroll and rode to the 21st floor, where there’s an outdoor terrace.
From the top, there was a bar and restaurant, fire pits, and a gorgeous view of downtown. We didn’t order any drinks or food. We just took some pictures, admired the expansive view, and headed back to our hotel for the night.
I still have one more terrific vegan restaurant to recap in my final post about Charlotte. Next time!