– THE SAME TEAM THAT
OPERATES THE POPULAR WEBB CUSTOM KITCHEN
IN DOWNTOWN GASTONIA’S HISTORIC THEATER BUILDING,
ALSO OWNS AN UPSCALE RESTAURANT THAT SERVES SOME OF THE BEST
STEAK AND SEAFOOD YOU WILL FIND IN THE LAKE NORMAN AREA. FOR TONIGHT’S HOUSE SPECIAL, BOB GARNER TAKES US TO THE
EPIC CHOPHOUSE IN MOORESVILLE. – [BOB] THE OWNERS
HAD ANOTHER LOCATION IN MIND ORIGINALLY,
BUT WHEN THEY SAW THE OLD 1888 RANKIN
STORE BUILDING, THEY KNEW THEY HAD
THE PERFECT SPOT. I MEAN, I KNOW YOU USED
TO BE ABLE TO COME IN HERE AND BUY PANTS AND I
KNOW THERE ARE ELEVATORS FROM DIFFERENT CENTURIES. – RIGHT, THREE DIFFERENT
CENTURIES OF ELEVATORS IN THIS BUILDING SO WE’RE A … AND WE SHOW ‘EM OFF,
THEY’RE BEAUTIFUL. – YOU KNOW IF YOU JUST CALL
THIS PLAIN OLD CHEESE TOAST IT HAS MY NAME
WRITTEN ALL OVER IT. THEY CALL THIS CRACK TOAST. HOW COULD I RESIST THAT? THERE’S NO QUESTION
THAT THIS PLACE IS TOPS FOR LAKE NORMAN AREA RESIDENTS. YOU KNOW THAT BY THE
TIME YOU’VE TRIED A FEW MORE APPETIZERS. LOOK AT THIS BAKED
MOZZARELLA WITH HAM AND WITH WILTED ROMAINE. BOY, THAT LOOKS GREAT. MM, SPICE AND SESAME
COATED, SEARED AHI TUNA WITH NORI SALAD. THIS IS SO CLASSIC
AND SO GORGEOUS. OH, MM. VELVETY TUNA, JUST THE
RIGHT AMOUNT OF SPICE. EXECUTIVE CHEF JON SPENCER IS A PARTNER IN THREE
RESTAURANTS OWNED BY THE GROUP. SINCE HE DESIGNED AND
OVERSEES ALL THE MENUS, EVERY TIME AN OWNER OPENS HIS
MOUTH HE MENTIONS SPENCER. YOU KNOW OBVIOUSLY YOU’VE
HIT THE SWEET SPOT. – I HOPE SO, I HOPE SO. YOU KNOW, WE JUST
LIKE TO DO GOOD FOOD. WE FEEL LIKE IF WE DO GOOD FOOD, THEN PEOPLE WILL COME
AND I’M HERE ALL THE TIME SO I TRY TO MAKE SURE
EVERYTHING IS GREAT. – [BOB] BEEF COMES
FROM A PURVEYOR HUNTED DOWN IN
DODGE CITY, KANSAS. SO IF THIS IS A REALLY HIGH
END, NORTHERN TIGHT STEAKHOUSE. I’M GONNA DIG RIGHT INTO
A CLASSIC FILET OSCAR WITH FILET MIGNON, CRAB
MEAT AND ASPARAGUS, TOGETHER WITH A BEARNAISE SAUCE. AND TO SHOW OFF ONE OF THOSE
1800 DEGREE SOUTHBEND BROILERS, MADE RIGHT HERE
IN NORTH CAROLINA, WITH WHICH THEY COOK
ALL THEIR STEAKS HERE. WHAT BETTER THAN A BIG
OLD BONE-IN QUARTER HOUSE. GOSH THAT’S GOOD. OF COURSE ANY NORTHERN
STYLE STEAKHOUSE HAS TO HAVE A TOP
DRAWER CREAM SPINACH. THEY NAIL THAT ONE TOO. SO TO GO WITH THE STEAK,
THE CREAM SPINACH, MM. AND GO BACK, SO YOU CAN
ALSO SAMPLE THE SEAFOOD. CHILEAN SEA BASS WITH
A SOLE BEURRE BLANC. AH, LOOK AT THE FLESH
ON THAT FISH, WOULD YOU. WOW. IF YOU CAN, LUXURIATE
IN THE SHANGHAI SHRIMP, FRIED AND ORDERED WITH SPICY
SAUCE AND SERVED ON RICE. QUALITY IS A CAPSTONE
EXPRESSION AROUND HERE. – AND QUALITY DOES
NOT STOP AT THE FOOD. IT’S QUALITY OF OUR PRODUCT, REGARDLESS WHERE
IT’S COMING FROM, THE KITCHEN, THE BAR, AND
ALSO THE QUALITY OF SERVICE. THIS IS WHAT SEPARATE
US FROM THE REST. – [BOB] THAT SOUNDS LIKE
GUEST EXPERIENCE TO ME. – ABSOLUTELY. EPIC CHOCOLATE CAKE,
WOULDN’T BLAME YOU. OR, CLASSIC CREME BRULEE. I HAVE BOTH A BUTANE
BURNER AT HOME TO BURN THE TOP OF THE SUGAR
ON TOP OF THIS CUSTARD. I ALSO HAVE A BLOW TORCH, I
LIKE TO USE THE BLOW TORCH. THIS MAY BE FOOD JUSTIFYING
A DRIVE OF 75 OR 100 MILES. MAYBE MORE IF
YOU’RE A FOOD ROADY. FOR NORTH CAROLINA
WEEKEND, I’M BOB GARNER. – EPIC CHOPHOUSE IS LOCATED AT 104 SOUTH MAIN
STREET IN MOORESVILLE. AND THEY’RE OPEN FOR
DINNER SEVEN DAYS A WEEK AND FOR SUNDAY BRUNCH AS WELL. GIVE THEM A CALL
AT [704] 230-1720 FOR RESERVATIONS AND TO
FIND OUT MORE INFORMATION YOU CAN VISIT THEM ONLINE
AT EPICCHOPHOUSE.COM OR ON FACEBOOK.