CHARLOTTE, N.C. (QC Life) - Springtime is in full swing and warm weather is here to stay, which means it’s the perfect time to pull up a chair at the rooftop or outdoor patio at Bonnie & Clyde’s Lounge.
The restaurant’s Executive Chef Brett Faldstein came by the QC Kitchen to make the octopus dish, “Let’s Tako Bout It.”
The dish features crispy octopus served with a white bean salad, pickled tomatoes, some crispy bacon, served with a Calabrian chili cream sauce.
To see how “Let’s Tako Bout It” turned out, be sure to watch our segment above.
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