On Friday, I attended my monthly Moms’ Night Out Charlotte blogger meet and greet. This time it was at the ah-maz-ing Nan and Byron’s restaurant in Charlotte.
I had such a wonderful evening visiting with friends, sampling the menu, and savoring a couple of their specialty libations. The Cadillac Jalapeno Margarita (Patron, Citrus Juices, muddled fresh jalapeno, topped with Grand Marnier-flavored Cadillac Foam and cayenne pepper) and the Farmhouse Lemonade (Bacardi Limon, Strawberry Vodka, Limoncello, citrus juices, muddled fresh strawberries and lemon) were two favorites. I REALLY wanted to try the G’Night Moon (Junior Johnson’s Midnight Moon Moonshine, soda water, Sprite, muddled mint and lime with a house made simple syrup) but I had to drive home later that night and knew if I had one more drink I’d be pushing it.
With the guidance of Owner Alejandro Torio, we started off with an assortment of appetizers… Peppedew Poppers (sweet piquante peppers stuffed with creamy aged cheddar, breaded and fried), Smoked Poblano Cheese Dip with chips, Deviled Eggs, and a visit to Nan and Byron’s would not be complete without trying their Train Wreck Fries. Train Wreck Fries are perfectly cooked french fries covered in chili, poblano cheese, sriracha ranch, and scallions. (I am not a fan of onions or scallions so of course I picked those off, but OMG these were so good!)
For our entrees we sampled roasted chicken, grilled salmon, shredded chicken tacos and prime rib. Really, you can’t go wrong with anything on the menu. Alejandro highly recommended the tacos so I just had to try them, even though I’d been drooling over the photos of Nan and Byron’s Prime Rib all week.
They did not disappoint. On the night we went the chef offered not only the shredded chicken version, but had a gourmet ground beef option, as well. I couldn’t decide so I ordered half and half. They were delicioso! The roasted chicken was just amazing. So juicy, with just a little bit of a spice. The salmon was grilled to perfection and had this amazing beet sauce (yes beet sauce! I hate beets but this sauce was over-the-top-good!) and the Prime Rib melted in your mouth!
To top off the night, we had an assortment of decadent desserts. I shared a PB&J (peanut butter cookies, mixed berry cream filling, vanilla anglaise) that was soooo delicious. The cookies were warm from the oven and the mixed berry cream was just the right amount of sweet to complement the peanut butter cookies. The table also ordered a Brownie Sundae (coffee ice cream, chocolate chili sauce) that was amazing, but the winner of the night was the Turtle Cheesecake (vanilla cheesecake, graham cracker crust, chocolate ganache, salted walnut caramel sauce). I think if we hadn’t been in public a few of us would have licked the plate clean! I had one little bite and suddenly the PB&J that was tantalizingly tasty just a couple of minutes earlier lost all appeal! The cheesecake was so good that we didn’t even get a photo of it before it was gone!
I had a fabulous night, chatting with everyone and sampling such delectable food! We met two of the three Nan and Byron’s owners, Alejandro sat down with us for a few minutes and answered our million questions about the menu and later Patrick Whalen stopped by to chat, as well. They are both so sweet and made us feel very welcome. I can’t forget a shout out to our server Nick, who was just amazing. He got all our orders correct (a table of 10), although I never saw him write down anything and he remembered what everyone was drinking even when we changed things up on him. Thanks to everyone for making our night so much fun!
When I got home Friday night, I started to feel a little guilty. My husband works an average 80-hour week (he is the Clubhouse Manager at a local country club), so he has to live vicariously through me when it comes to sampling the yummy food in the area. I felt bad that he was missing out on these amazing fries so I decided to try to recreate the mouthwatering medley for him. It’s a bit time-consuming making the chili and queso sauce (and it prepares a lot of food, so grab several packages of fries and invite your friends over!) but totally worth it. If you are in a hurry and don’t mind the less-than-homemade taste, feel free to pick up some canned chili and premade cheese sauce. Just don’t expect the same results!
Train Wreck Fries RecipePrint
Copycat Nan and Byron’s Train Wreck Fries
Favorite type of french fries–I used well done steak fries (I like ’em crispy), you can also make homemade fries if you want to go whole hog br][Pork, Beef and Bean Chili br][Queso Poblano Cheese Sauce br]Sriracha Ranch Sauce-Adapted from [Food & Wine magazine (this is good on so many things! and I don’t even like Ranch dressing!) Servings: 2 1/2 Cups
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup full-fat sour cream
- 2 tablespoons Sriracha
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery seeds, ground
- 1/2 teaspoon finely chopped parsley
- 1/2 teaspoon finely chopped dill
- To make the Sriracha Ranch Sauce, combine all of the above ingredients in a blender and puree. Refrigerate until well chilled.
- Train Wreck Fries Instructions:
- Pile crispy fries onto a large platter
- Drizzle chili, cheese sauce and sriracha ranch sauce over the fries and serve piping hot.
- Prepare to see an empty platter in a couple of minutes and repeat.
The Copycat Train Wreck Fries were a big hit and I will definitely be making them again. Enjoy!