KID CASHEW

The half rotisserie chicken gets a forty-eight-hour brine before arriving with cilantro yogurt and tzatziki. A grilled lamb burger follows a different combination: red-onion marmalade, arugula and kasseri cheese on brioche. Among the smaller dishes, Spanish octopus sits over quinoa with lemon vinaigrette and oregano, while the cast-iron macaroni includes leeks, shallots and five cheeses.

A separate vegan section gives plant-based diners preparations beyond simply removing cheese. The portobello gyro uses hummus, greens and chipotle sauce, and the avocado-artichoke Caesar includes baked chickpeas and vegan dressing. There are also butterless Brussels sprouts and chilled wood-fired beets. The menu asks diners to tell their server when ordering from that section.

The weekday lunch pick-two is listed at $11.95, offering an inexpensive way to combine smaller servings such as a chicken-avocado sandwich half and grilled asparagus. Regular dinner portions remain moderately priced on the posted menu. The Charlotte location also lists a large heated patio, free parking and family amenities, making the practical setup part of its usefulness for an easy East Boulevard meal.