After teasing Charlotte for what feels like forever, the champagne bar Bubble Lounge finally opened this past weekend.
In addition to serving Dom Perignon by the glass, getting all mad scientist on us by steaming martinis with liquid nitrogen and creating "spherical flavor pearls" that add a "touch of color" to the drinks on the Slim List (that would be your low-calorie cocktails), Bubble will offer a "small but challenging and approachable menu," says operating partner Bourke Floyd. In the kitchen is chef Jason Kerton, an alum of the Culinary Institute of America.
"Challenging and approachable"? I'll say. On Media Day, we sampled a Caprese Napoleon, tomato, mozzarella and basil stacked like the strawberry, vanilla and chocolate ice cream; and a Foie Gras PB&J, foie gras with Muscat grape jelly and almond butter atop toasted brioche; amongst other dishes.
Bubble Lounge is located on the second floor of the EpiCentre, near Suite, and is open daily at 4 p.m.
Oh, and don't be surprised to see a familiar face adorning the walls in decor.