Details emerge on modern Italian restaurant and rooftop bar opening Uptown this October

• The executive chef for both concepts will be Robert Hoffman, most recently at Kimpton’s SaltRock Southwest Kitchen in Sedona, Arizona.
• The beverage director for both concepts will be Andrew Carlson, most recently at Radiator in Washington, D.C.

Angeline’s describes itself as an “Italian-influenced modern American restaurant” and will face 3rd Street on the ground level.

• Expect craft coffee and espresso and daily house-made bread and pasta. There will also be house-made salumi and fromaggi.
• Vibe will be relaxed, but elevated. I wanted to say “urban chic” but I don’t know what that means.
• Angeline’s dinner menu will include items like: “Roasted Branzino with roasted red pepper coulis, Parisian gnocchi, green onion emulsion and salmon roe; a 45-day Dry-Aged Ribeye with potato puree, glazed cipollini, Point Reyes blue cheese and sauce zingara; and a rich Pan Roasted Duck Breast with sweet potato puree, fried brussels sprouts and saba agrodolce.”
• Beverage menu includes: “Grappa flights, negroni, house-made limoncello, Italian craft beer and amaro join craft cocktails and artisan American spirits and beer, including local craft beer.”
• The restaurant will have a patio and private dining room.

Merchant & Trade, the 4,500-square-foot rooftop bar and lounge located on the Kimpton’s 19th floor, will offer a cool view of Romare Bearden and BB&T Ballpark.

• There’ll be a 1,900-square-foot event lawn space.

• Think handcrafted cocktails and cool music.
• According to their release — “Fire and water features will accent lush greenery to create a sophisticated, yet unpretentious, vibe for al fresco socializing” — I don’t know exactly what this means, but it sounds cool.
• In addition to the main area, there’ll be a VIP private terrace and a semi-private events lawn for fancy events.
• Cocktail program will focus on spirits from North Carolina distilleries, house-made mixers and locally-sourced produce.
• Beer will be available by the bottle or draft. All draft beer will be from Charlotte-based breweries.
• Food menu includes, “Braised Lamb Belly Steam Bun with house kimchi and mung bean sprouts; Fritto Misto with fried calamari, shrimp, smelt and Calabrian aioli; and Oysters served with a seasonal mignonette.”

Executive Chef Robert Hoffman, in a very foodie glamour shot pose that he probably didn’t enjoy but marketing people forced him to endure.