Everbody Loves Showmars

And it Shows!

Showmars has been a steadfast restaurant in the Charlotte area for over twenty years. You can often find the owner eating in one of his own restaurant's. Their menu is a mixture of Greek and American food. It's highlighting item is the Pita Burger it is a classic Charlotte area restaraunt.

New Firehouse Subs Menu

Firehouse has released an updated menu. Included is the nutritional information. The highlights are the Firehouse Meatball sub and the Fireman Steamer sub.

Beef Tenderloin Recipe

Ingredients

• 1 (5 pound) whole beef tenderloin
• 6 tablespoons olive oil
• 8 large garlic cloves, minced
• 2 tablespoons minced fresh rosemary
• 1 tablespoon dried thyme leaves
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon salt

Directions

1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
3. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Five Guys Review

From their youth, people remember a moment, an old love, maybe even a sled.
Or a hamburger. The hamburger of distant memory was put together by a guy in a diner down on the corner, and having it your way wasn't an advertising theme, it was a given.
Now, we're in a time when we're swamped by burgers but low on real hamburgers.

In a world replete with fast-food burgers, Five Guys Burgers and Fries -- which has attained iconic status in Washington, D.C. -- has arrived in the Charlotte area with actual hamburgers, hand-patted from never-frozen beef. They carry a beefy flavor, retaining their juiciness, and instead of the molecularly identical burgers of the fast-food outlets, these flaunt a handmade individuality.
While the buns at some fast-food outlets seem designed to outlast a natural disaster, Five Guys bakes their to a softness that curls around and embraces the beef. The burgers are accompanied by almost the only other thing on the menu: enormous piles of hand-cut, peanut oil-cooked fries with soft starchy centers and skins on the edges.
The price is higher than the chains, with a double-patty cheeseburger coming in at $5.09. The cost is a little more with bacon and a little less for a single-patty "little" hamburger. Fries are $2.79, served heapingly.
According to a sign on the wall, the day's potatoes come from Moses Lake, Wash. Five Guys take their potatoes seriously, not to say personally. The Five Guys' policy is to get out as much information as possible -- unusual for anything originally in the Washington, D.C., area. Along with the potato ID, another sign declares that the hamburgers are all cooked well done yet juicy -- a difficult combination, but one that Five Guys often manages -- and the walls are covered with citations from East Coast media praising the operation.