Customshop

All hail the Queen City!

Thank you for including us, Raleigh Magazine!

Where to Eat, Drink, Play & Stay on a Charlotte Weekend Escape Charlotte is ready to roll out the royal treatment on your next weekend escape with top-tier restaurants, bars, hotels, and more.

Take a look at the 25 best restaurants in Charlotte via Southern Living!

25 Delicious Reasons To Plan A Trip To Charlotte, North Carolina From Southern staples to seafood and sushi, there’s a little bit of everything in the Queen City. Read on to discover the best restaurants in Charlotte, North Carolina.

Thank you, OpenTable, for naming us Diners' Choice 2024!

Diners' Choice: Best Overall restaurants in Charlotte Looking for the best overall restaurants in Charlotte? You’re in the right place. Each month, OpenTable analyzes nearly 2 million global diner reviews from the past four months. We sort the results by location and category to help you discover new favorite restaurants. It's a great partnership: yo...

We’re open regular hours tonight 🌧️

She is Secretly Stern. Our take on the espresso martini, this one is layered with cream and with a 👌of morita chile salt.

👀

30 best restaurants in Charlotte, right now All of these restaurants deliver what they say they'll deliver — in quality of food, service and ambiance.

Where Chefs Eat: Customshop’s Andres Kaifer Chef/owner seeks a variety of casual and fine dining experiences.

📣📣 Join us on Monday, March 4th from 6-9PM for a One Night Only Menu by Chef/Owner Andres Kaifer and Herradura Tequila cocktails crafted by Bar Manager Kyle Brown.

This will be a curated five-course dining experience! View more details, the full menu and buy tickets through Eventbrite - https://www.eventbrite.com/e/customshop-x-herradura-dinner-tickets-828727304677?aff=oddtdtcreator

⬇️⬇️ Full Menu of the experience ⬇️⬇️

🍹Welcome Cocktail Herradura Ultra Anejo, Grapefruit, Lime, Agave, Carbonated

🍽️ First Course: Winter Vegetables French Onion Cream, Agrodolce, Savory Granola, Herbs

🍹Herradura Reposado, Carrot, Beet, Ginger, Citrus, Agave

🍽️ Second Course: Herradura Cured Tuna White Ponzu Granita, Cucumber, Daikon

🍹Herradura Silver, Sage Infused Dolin Blanc Vermouth, Lime, Honey

🍽️ Third Course: Blue Crab Agnolotti Lima Beans, Sweet Potato Beurre Noisette, Gremolata

🍹Herradura Silver, St. Elizabeth Allspice Dram, Fuji Apple, Honey, Ginger Syrup, Orange Bitter

🍽️ Fourth Course: Dry Aged Duck Duck Sausage, Foie Gras Jus

🍹Herradura Anejo, Banhez Mezcal, Amaro Nonino, Grapefruit Twist

🍨 Fifth Course: Flan Legend Spiked Cream

🍹Herradura Legend Neat

📸:

Always bringing new and inspired confections to the table. We’re reminiscing on these sugar-dusted beignets–light and fluffy with a soft, sweet center.

SAVE THE DATE // VINTNER DINNER FT. BORDEAUX

Charlotte Wine + Food Week is right around the corner, and we’ve marked our calendars for an evening to remember. On April 28 at 6:30 PM, we’ll host special guest , C.S.W., Regional Manager at , alongside our very own Executive Chef, Trey Wilson, for a tasteful vintner dinner of artisan plates and decadent Établissements Jean-Pierre Moueix wines.

FEATURED WINES INCLUDE:
// Champagne Drappier Rosé de Saignée Brut NV
// 2014 Château Latour a Pomerol
// 2014 Château Rouget
// 2012 Château Belair-Monange Premier Grand Cru Classé
// 2014 Ulysses Cabernet Sauvignon

TICKETS: $185/person plus tax, includes service. Click the link in our bio to purchase. Must be 21+.

Photo credit: Établissements Jean-Pierre Moueix

Our butter lettuce is ideal for Springtime – light, bright, and fresh. Paired with our herbaceous and sweet green goddess dressing, it’s a fitting welcome to the new season.

We’re celebrating with ‘El Canario,’ an ambrosial blend of top-shelf spirits and tangy juices to awaken your senses.


Cappelletti aperitivo
Pineapple
Fresh sour
Lemon
Xocolatl molé bitters
Rocks

If we were to describe our menu in one word, it would be “innovative.” Closing our lounge two days a week allows Chef Trey and our team to spend time finding fresh new ways to serve our guests’ favorite dishes and cocktails throughout every season.

// mushrooms

// salty pommes frites

// creamy green pepper aioli

HOT FROM THE KITCHEN:

Ricotta Gnocchi

// Spicy pork meatballs
// Parmesan reggiano

Spring kicks off the season of social gatherings and special events, and we’re prepared to help make your next one an evening to remember. Check ‘good food, great cocktails, and an elegant space to entertain guests’ off your itinerary–we’ll handle the rest.

For a more intimate experience, we offer the option to reserve our entire restaurant with no rental fee. To book, call 704-333-3396 or fill out the contact form on our website–link in bio.

Fresh from the NC coast

// Seared sea scallops
// Citrus braised endive
// Orange

Table for two or a seat at the {newly renovated} bar?

Whichever your preference, we suggest setting the tone for the evening with a glass of our 2018 Presqu’ile Chardonnay: Citrus-driven and bright with subtle notes of yellow stone fruit and green apple.

A fresh new take on our melt-in-your-mouth Burrata di Bufala.

Shish*to & pistachio pesto, toasted ciabatta, and Parmesan Reggiano combine to create an indulgent experience for you and your tastebuds.

While we’re closed on Mondays, Chef Trey spends time dreaming up new plates for the week ahead.

// Stone Seafood black sea bass
// Roasted chestnuts
// mushrooms
// Tarragon aioli
// Balsamic reduction

S M A L L P L A T E F E A T U R E :

Freshly-caught NC yellowfin tuna crudo, courtesy of our local fisherman, Rock Stone.

- Cilantro oil

- Calabrian aioli

- Grapefruit

- Blood orange

A new pasta, just in time for the weekend:

Ricotta gnocchi with pistachio & shish*to pepper pesto, broccoli & baby limas, and ricotta salata & parmesan cheeses.

…Then again, why wait ‘til tomorrow?

BIG CATCH: Whole yellowfin tuna just showed up from our local partners at Stone Seafood. Fresh off our state’s coast, this creature is known for its sweet and mild taste. Our team is excited to test out the prep possibilities for some new crudos we’re looking to try out.  

Did we hook you? We have reservations open for tonight beginning at 5 PM so you can reel in an evening of pleasure.

I N T R O D U C I N G our brand new tasting menu, a cohesive, innovative dining experience curated by our chef. Available on Tuesdays, Wednesdays, and Thursdays of each week, enjoy a sampling of several plates. Our current offerings include:

COURSE ONE: Red Snapper Crudo; Bidoli Graves

COURSE TWO: Sweet Potato Ravioli; Presqu'ile Chardonnay

COURSE THREE: Seared Yellowfin Tuna; Red Tail Ridge ‘RTR Estate Vineyard’

COURSE FOUR: Warm Onyx Chocolate Brownie; Saveiro ‘Vento de Oeste’

D I N N E R  T O N I G H T :

Our tender Tomahawk pork chop from served over blistered shish*to peppers with mushrooms and a savory demi glaze.

Relish in this rich and creamy burrata small plate, complemented by artfully-sliced carpaccio with fresh parmesan. We recommend rounding out the course with a glass of one of our velvety red wines:

- 2016 Château de Cugat merlot

- 2017 Red Tail Ridge ‘RTR Estate Vineyard’ pinot noir

- 2018 Villa Creek ‘Cherry House’ grenache

A reminder that our restaurant is closed to the general public tonight (2/22) for our sold-out ticketed event. We will reopen as usual tomorrow (2/23) with a menu that aims to impress.

Need a head start on your next night out? Reservations can be made anytime through the link in our bio.

We’re counting down the hours until our special wine dinner! From 6:30-8:30 PM, we’ll enjoy a family-style menu, complete with artfully selected wines from family-owned winery Fratelli Ponte.

Thank you to all who purchased tickets–this exclusive experience is now sold out! If you missed signing up for this event, be sure to join our email list so you can get in on the next one - link in bio.

Meet our “Lady Peppercorn,” with , rosemary-pink peppercorn syrup, hopped grapefruit bitters, pear juice, lime, and aperitivo.

The bar is calling…

Our Caramelized Leek & Collard Tortelli. Local NC shrimp and ham combine make for a savory flavor that just melts in your mouth.