Reservations
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Hours

Monday — Saturday
Dinner 5 – 9:30 p.m.
Peppervine

2025 Wine Dinner Series Calendar

Experience an evening of exceptional wines, thoughtful pairings, and immersive storytelling as we explore some of the world’s most renowned wine regions. Each dinner features a curated five-course menu paired with wines that highlight the essence of the region.
Price: $120 per person + tax and gratuity • Time: 6:30 PM • Reservations Required

February 24 – The Rhône: Northern Precision, Southern Warmth

Explore the structured elegance of Northern Rhône Syrah and the sun-drenched richness of Southern Rhône blends in this immersive wine journey.

March 24 – Super Tuscan Rebels & Traditional Icons

Dive into Tuscany’s dual soul with a spotlight on classic Chianti and bold, modern Super Tuscan wines.

April 21 – Loire Valley: The Garden of France in a Glass

Celebrate spring with the Loire Valley’s vibrant whites, delicate reds, and exceptional terroir.

May 19 – Paso Robles: The Wild West of American Winemaking

Experience Paso Robles’ pioneering spirit through bold blends, dynamic terroirs, and innovative winemaking.

June 23 – Provence: The Soul of Rosé, Beyond the Pink

Savor the iconic rosés of Provence and discover their depth, finesse, and sun-soaked charm.

July 21 – Etna vs. Marsala: Sicily’s Contrasting Faces

Journey from the volcanic heights of Mount Etna to the historical richness of Marsala wines.

August 18 – South Africa: Between Old World Heritage and New World Spirit

Explore the balance between tradition and innovation in South Africa’s diverse wine regions.

September 22 – Bordeaux: Left Bank Power, Right Bank Elegance

Uncover the classic rivalry between the Cabernet-driven Left Bank and the Merlot-dominant Right Bank wines.

October 20 – Rioja: Aging Gracefully

Celebrate the art of aging with Rioja’s Crianza, Reserva, and Gran Reserva wines.
To Reserve Your Spot: Email reservations@peppervine.com to secure your seat. Spaces are limited—reserve early! We look forward to sharing these unforgettable evenings with you!

Wine Night

Tuesdays are $50 off of bottles of $100 or more.
2025 Wine Dinner Series Calendar

Parties and Events

Thanks for considering Peppervine for your event! We are a chef-driven, globally inspired restaurant with an award-winning wine program.
(Wine Spectator Best of Award every year since 2021)
Because we are chef-driven – each dish we make is prepared only by one person rather than an assembly line team – our dishes require a high level of care. To best provide service both for your party and for the other diners in the restaurant, we offer two options for parties of 10 or more.

Menu Options for Parties of 10 or More

Prix Fixe Menu

For those who want flexibility on the night of the party

Pre-Ordering

For those who want access to the full menu

Peppervine’s Large Party Accommodation Options

semi-private mezzanine

Holds up to 16 people

private dining room

Holds up to 26 people
Both are available for reservations Monday through Thursday.
* We do not book parties of 8 or more on Friday or Saturday.
Spots are limited. Inquire Now:
reservations@peppervine.com
All allergies or other dietary restrictions must accompany the pre-order. We cannot promise accommodations without advance notice.
Peppervine does its best to accommodate dietary restrictions provided we have sufficient notice.
We do not allow outside food under any circumstances, including cakes.
We do not allow outside alcohol. If you have a special bottle of wine that you wish to bring in, we do allow a maximum of one preapproved outside bottle for a corkage fee of $30.
Guests have access to our complete cocktail and beer list for any party.
We have an extensive wine list almost all of which are carried in quantities of 1-3 bottles. If you would like to make general requests for wine (i.e., a Napa Cab or a Rhone Blend), just let us know what you’re looking for, your price range per bottle, and the number of bottles you would like for us to provide. If you wish to request specific bottles of winewe require a minimum of 7 days’ notice. We do recommend suggesting an alternate – wine distribution is mercurial, and we cannot guarantee the availability of any particular wine.

Private Events

Peppervine provides two elegant spaces for private dining, for both business and personal use. As we are chef-driven with an evolving menu and a focus on share plates, please read the guidelines below to see if we are a fit for you.

Semi-Private Mezzanine

Food & beverage minimum spend is $1000,
Seats up to 16

Private Dining Room

Food & beverage minimum spend is $1500
Seats up to 28

Menu

We provide a curated four-course menu for all groups of ten or more including a shared bread course, a shared appetizer course, a choice of three entrees, and a shared dessert course. Guests will have access to our full cocktail, beer, and wine-by-the-glass menu.
Please note that this is only a sample of the structure of your meal. Our menu changes frequently due to seasonality and availability. Final menu courses will be finalized one week before the event.

BREAD COURSE (shared)

Yeast Rolls
Pimento Cheese Scones

APPETIZER COURSE (shared)

Little Gem Salad
General Tso’s Cauliflower
Thai Pork Spare Ribs

ENTRÉE COURSE (guest choice)

Mushroom Agnolotti
Verlasso Salmon
24 Hour Short Rib

DESSERT COURSE

Zeppole Donuts (shared)
Key Lime Bar or Chocolate Hazelnut Bar (individual)

Hours

Monday – Thursday, 5 p.m.
Friday – Saturday, 5 p.m.
*limited to parties of 8
Sunday, closed

Reservation Form

Start by selecting your desired room
    The Mezzanine is not fully enclosed. Only the Private Dining Room maintains complete privacy.
Selected dates do not guarantee availability
  • Wines must be reserved 7 days in advance to ensure availability. Wines by the glass, and other drinks are available to order during the event based on availability.

Primary Contact

Enter the details of the designated contact
    Please designate a singular point of contact and streamline all requests through the email listed above. Excessive requests and changes may be subject to a $200 admin fee at the organizer's discretion.

Event Summary

Room
Room Attributes
Date
Date (Alt)
Time
Guests
Dietary Restrictions
Dietary Details
Wine Options
Name
Email
Phone

Terms of Service

Please read carefully and accept the terms of service below to continue with your reservation inquiry. Our team will respond by email 24 hours detailing availability and menu options.

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Friday & Saturday Reservations

Up to 8 people in each room
Book Now

Additional Details and Policies

We are happy to accommodate any allergies and food preference given a minimum of 48 hours’ notice.
We do not allow outside food under any circumstances, including cakes.
We do not allow outside alcohol. If you have a special bottle of wine that you wish to bring in, we do allow a maximum of one preapproved outside bottle for a corkage fee of $30.
Parties of 10 or more, prix fixe menus are available
Parties less than 10, a-la-cart menus are also available
If you wish to order wine by the bottle for your group, we require seven days’ notice to ensure availability. We will provide an order form upon request.
* We strongly discourage ordering bottles the night of your event or within 7 days, as we keep only 1-3 bottles of each wine in stock and cannot guarantee availability.
Dinners are available for reservations starting at 5 p.m. on service days.
The first course begins 15 minutes after your reservation time.
Both rooms come with an HDMI-enabled Smart TV (with connecting cord) and access to guest Wi-Fi. There is no AV fee.
If your dinner is with a pharmaceutical group, we are happy to make the necessary legal accommodations.
* Only the Private Dining Room is fully enclosed.

Tommy Trull

general manager & wine director

As both General Manager and Wine Director of Peppervine, Tommy focuses on providing elevated hospitality through the use of extensive staff training on all things food and wine, through careful hiring, and by promoting a positive, happy work environment. In his role of Wine Director, his goal is to make the entire world’s premium and super-premium wines more accessible and affordable, through a careful and ever-expanding curation of the world’s most food-friendly wines.

Originally from Maryland, Tommy has been in and around the industry since the early 1990s. Additionally, he spent fifteen years as an award-winning playwright and college professor, with productions all around the country. In the mid-2010s, he developed an intense passion for wine and cheese, and embarked on an intensive study period. He is a certified French Wine Scholar, Spanish Wine Scholar, and holds advanced certification through the Wine Spirits Education Trust. Always an educator at heart, he also runs the YouTube channel Pocket Wine School. He joined Peppervine as wine director and manager in mid-2022.

Tommy lives in Charlotte with his wife Mara, and spends the majority of his downtime writing, making music, and eating his way through the Queen City.

Will Stephenson

executive chef

In his role as Executive Chef of Peppervine Restaurant, Will continues the tradition of creating progressive American cuisine through a refined and technique-driven menu, focused on seasonality and sourcing from local farms wherever possible.

A native of Brevard, Will has been in the industry for seventeen years, honing his chops along the way at several notable restaurants in western North Carolina. Beginning in French and Creole cuisine at Hobnob in Brevard, he then moved to Gamekeeper Restaurant in Boone, a fine-dining establishment elevating the use of game. After working as a private chef at The Inn at Little Pond Farm, he moved to Bill and Anita Greene’s legendary Artisanal Restaurant in Banner Elk. He joined Peppervine upon opening, and has served as Chef de Cuisine since day one.

Will lives in Charlotte with his girlfriend Kim and their three dogs, where they spend their time walking, eating, and supporting local restaurants.

Robert W. Lackey, Sr.

partner

Robert W. Lackey, Sr., Current CEO of Imagine One Companies brings over 40 years of experience to Peppervine as a business proprietor of numerous companies. His resume also includes engineer and inventor titles, with over 200 products developed and/or patented. As a Peppervine owner and board member, Robert Sr., is heading up facility selection and design as well as brand strategies, new acquisitions, corporate directives, finance, key decisions and partner relations. He has a Bachelor’s degree in accounting with substantial experience in product development and M&A activities in over 75 company startups, mergers and acquisitions over his career.

Robert W. Lackey, Jr.

partner

Robert W. Lackey, Jr., is equipped with 27 years of experience as a business owner of over 15 companies. He’s also been involved in the air and water filtration industry for 15 years. He is an active Board Member, and shareholder of Protect Plus and Protect Plus Air Holdings. Robert Jr.’s responsibilities at Peppervine include strategic corporate direction, outside partnering, management initiatives, liaison between Board Members and key management/employees, key decisions in brand relationships, finance, and partner relations. He has a Bachelor’s degree from Elon University in business, with an emphasis in marketing and a minor in accounting.

About

Welcome To Peppervine

Peppervine is a restaurant hidden in SouthPark Charlotte; it stands out as one of the few independent eateries in the area. We offer a menu of progressive locally sourced small plates. In addition to a worldly and inspired wine list, Peppervine offers craft cocktails and non-alcoholic pairings.

The art, dishes and service combine as a synergistic one-of-a-kind dining experience. We look forward to welcoming you.

What is the attire at Peppervine?

We recommend casual evening wear.

Is there a corkage fee?

You may bring a maximum of one 750 ml bottle of wine per table with a $30 corkage fee. Please, no more than one 750 ml bottle per table.

Are dogs allowed?

Service animals are welcome. No pets, please, patio included.

Are reservations required?

Walk-ins are accommodated based on availability, so reservations are strongly recommended. Cancellation within 24 hours of your reservation will result in a cancellation fee.

Do you allow outside food or beverage?

No.

Press

2020 Rankings: The 20 best restaurants in Charlotte, right now

Charlotte Agenda
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Exploring Small Plates for Valentine’s Day

WBTV
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19 not-to-be-missed food and drink events this February

Charlotte Five
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CBJ Morning Buzz: Charlotte restaurant named among America's best places to eat in 2020

Charlotte Business Journal
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Best New Restaurants of 2019

OpenTable
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Best 40 New Places to Eat in Charlotte 2019

Yelp Blog
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Featured Artists

Sally Tharp

Oil on Canvas
View Site

LeeAnna Repass

Chalk Pastel on Paper
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Lynn Johnson

Oil on Canvas
View Site

Meet Our Team

Tommy Trull

general manager & wine director
Learn More

Will Stephenson

executive chef
Learn More

Robert W. Lackey, Sr.

partner
Learn More

Robert W. Lackey, Jr.

partner
Learn More

DINNER

Our menu is designed for a coursed experience of shared plates and chef-driven flavor journeys. Let us guide your pacing for the most delicious results.
Available for dine-in and to-go

CHEF'S TASTING EXPERIENCE

Prix-Fixe

Varies
Enjoy our three-course seasonal tasting menu curated by our chef tohighlight the best of the kitchen. Optional wine pairing available. Ask your server fortonight's selection.
Available Monday through Thursday only.

BREADS

Yeast Rolls

7
Baked to Order and Topped with Maldon Salt

Pimento Cheese Scones

9
Sorghum Butter & Pepper Jelly

FIRST COURSE – VEGETABLE SHARES

Vadouvan Cauliflower

19
French Curry, Herbed Labneh, Golden Raisin Relish

Lion’s Mane Katsu

18
Lion’s Mane Katsu • Panko Fried Mushrooms, Japanese Curry, Cabbage & Carrot Salad

Burrata

30
5 Spice Tomato, Pesto, Kalamata, Grilled House Sourdough

Beet & Arugula Salad

18
Sherry Vinaigrette, Blue Cheese, Honey Oat Crunch

Kale Salad

18
Butternut Ranch, Bacon Lardons, Pickled Chayote, Pepitas

Little Gem Salad

17
Parmesan Cheese, Local North Carolina Apple, Toasted BreadCrumbs, Spiced Pecans, Green Goddess

SECOND COURSE – PROTEIN SHARES

Steak Salad*

32
Belgian Endive, Mushroom Vinaigrette, Flank Steak, Maitake,Manchego, Fried Shallots, Mustard Seed

Yellowfin Tuna Tartare*

26
Shoyu Dressing, Cucumber, Mushrooms, Cashew, House Crackers

Spanish Octopus

36
Congee, Miso Collards, Citrus Harissa, Rice Crisp

Golden Prawns

38
Tomatillo Salsa, Grilled Pineapple with Korean Chilis, Poblano Cream

PEI Mussels

28
Tom Kha Broth, Chestnut Mushroom, Charred Onion, Cilantro, Toasted Baguette

Hawaiian Tombo Crudo*

34
Mango, Peach Pepper, Radish, Pineapple “Caviar"

Fried Oysters

25
Buttermilk & Cucumber, Pickled Red Onion, Pimento Oil

Thai Pork Spare Ribs

26
Ginger BBQ, Papaya Salad, Lime Vinaigrette, Tamari Glaze

MAIN COURSE – ENTRÉES

Mushroom Agnolotti

32
Maitake Mushrooms, Brown Butter Cream, Caramelized Onions, Capers

Pork Ragu Pappardelle

36
Piperade, Stracciatella, Broccolini

Lumache Pasta

32
North Carolina Shrimp, Snap Peas, Truffle Butter, Lime

Bison Bolognese

32
Ground Bison, Beef Tallow Ricotta, Fresh Herbs, Handkerchief Pasta

Verlasso Salmon

36
Farm & Sparrow Grits, Succotash, Falafel Crumble

Diver Scallops

38
Sweet Corn, Spring Onion, Broccolini, Baby Corn

Branzino

36
Fregola Salad, Almond, Cucumber, Feta Cheese, Lemon Tahini Cream

Lamb Loin*

42
Walnut Romesco, Braised Cabbage, Balsamic Radicchio, Rye

24-Hour Short Rib

34
Potato Mousseline, Roasted Carrots, Cauliflower, Broccolini, Bordelaise

Hanger Steak*

47
Chimichurri, Turnip & Butternut Hash, Sweet Ancho Chili Paste

CHEESE PLATE

Artisan Cheese Plate

18 / 36
Snow Camp Cow-Goat Bloomy Rind, Hickory Grove Monastery-Style Cheese, Asher Blue, Fruit Compote, Apple, Candied Pecans, Sourdough
Menu items are subject to change according to seasonality and availability.
* Items may be served raw or undercooked. Consuming raw orundercooked items may increase your risk of foodborne illness.

DESSERTS & AFTER-DINNER DRINKS

Available for dine-in and to-go

DESSERT

Artisan Sorbet Trio

8
Seasonal

Pumpkin Pie Crème Brûlée

13
Toasted Meringue, Pie Crust, Caramel, Vanilla Ice Cream
Pair with Sauternes

Black Forest Mille Feuille

14
Puff Pastry, Chocolate Pastry Cream, Chantilly, Cherry Gel, Cherries, Chocolate Soil, Greek Yogurt Ice Cream
Pair with Late Bottled Vintage Port

Miso Apple Swiss Roll

14
Spiced Cake, Cream Cheese Frosting, Vanilla Crumble, Lemon-Dill Apples, Miso Ice Cream, Meringue Crisps
Pair with Sauternes

Carrot Cake Zeppole Donuts

14
Carrot Cake Zeppole, Cream Cheese Icing, Toasted Walnut Brittle
Pair with Ratafia de Champagne

Chocolate Espresso Tart

15
Chocolate Tart Shell, Chocolate Ganache, Hazelnut Cream, Chocolate Soil, Toasted Almonds, Salted Caramel, Espresso Ice Cream
Pair with 20 Year Tawny Port

Artisan Ice Cream Trio

9
Seasonal

HOUSE DESSERT COCKTAILS

Espresso Martini

15
Vanilla Vodka, Cognac, Coffee Liqueur, Crème de Cacao, House-Brewed Espresso

Chocolate Martini

14
Absolut Vanilla, Chocolate, Bourbon Cream, Crème de Cacao

Banana Colada

14
Coconut Rum, Rompope, Liqueur de Banane, Cream

Alexander the Great

12
Brandy, Crème de Cacao, Coffee Liqueur, Sweet Cream

FORTIFIED & SWEET WINES (3 oz)

Taylor Fladgate 20 Year Porto

25
Douro, Portugal • complex, balanced

Emotions de la Tour Sauternes

7
Left Bank, Bordeaux • apricot, honeyed, botrytized

Dumangin Ratafia de Champagne

15
Champagne, France • nutty, candied, orange-zested

Taylor Fladgate Late Bottled Vintage Port '09

10
Douro, Portugal • plummy, peppery, velvety

CORDIALS & SPIRITS (2 oz)

Pallini Limoncello

11

Bailey’s Irish Cream

12

Fernet Branca / Branca Menta

15

Rémy VSOP

21
Menu items are subject to change according to seasonality and availability.

WINES BY THE GLASS

Selections from our award-winning cellar (full list available upon request).

Sparkling

Zardetto Prosecco Superiore DOCG

17
bright, floral, refreshing

Gratien & Meyer Crémant de Loire Rosé

14
elegant, berry, crisp

WHITE WINE

Stadt Krems Grüner Veltliner (AT)

13
peppery, mineral, lively

Domaine Eric Louis Sauvignon Blanc (FR)

18
flinty, herbal, precise

Senda Verde Albariño (SP)

18
zesty, saline, citrus

Rued Chardonnay (CA)

22
buttery, ripe, smooth

Huia Vineyards Sauvignon Blanc (NZ)

21
tropical, zippy, vibrant

Costamolino Vermentino (IT)

24
saline, citrus, fresh

Vincent Careme Vouvray (FR)

22
apple, honeyed, dry

Forge Cellars Dry Riesling (NY)

19
limey, racy, clean

ROSÉ & ORANGE

Le Morette Chiaretto Rosé (IT)

21
delicate, floral, dry

Four Graces Rosé of Pinot Noir (OR)

24
juicy, strawberry, elegant

Bagueri Orange Pinot Grigio (SI)

27
textured, apricot, spice

RED WINE

Fullerton Pinot Noir (OR)

29
silky, red-fruit, balanced

Paul Buisse Chinon Cabernet Franc (FR)

15
earthy, herbal, structured

Terroir Cabernet Sauvignon (NAPA)

34
full, refined, earthy

Dupré Morgon Beaujolais Cru

22
cherry, spice, medium body

Winter Cabernet Sauvignon (CA)

23
ripe, bold, juicy

Beberides Mencía (SP)

10
berry, spice, herbs

Marchese di Gresy Barbera d’Asti (IT)

20
vibrant, cherry, smooth

Domaine Trosset Mondeuse Noire (FR)

18
plummy, peppery, medium
Menu items are subject to change according to seasonality and availability.

DRINKS

ZERO-PROOF COCKTAILS & WINE

Wolffer Estate N/A Sparkling Wine

14
New York

Near Fashioned

7
Chai & Black Teas, Toasted Spice Blend, N/A Bitters, Ginger Ale

Cherry Lime Rickey

7
Bing Cherry Cordial, Lime Juice, Soda

Fauxgroni

11
Abstinence "Cape Spice", Giffard Bitter Orange Aperitif, House Made N/A Vermouth, Orange Twist

Hor-Chai-Ta Cider

11
Chai Seasoned Cider, Spiced Abstinence N/A Spirit, HouseMade Horchata

HOUSE COCKTAILS

Hidden Gem

14
Corazon Reposado, Siete Misterios Mezcal, Madeira, Tamarind, Chipotle in Adobo, Lime, Tajin Rim

Peppervine Old Fashioned

16
Elijah Craig Bourbon, Demerera, Orange & Cherry Bitters, King Cube

Misty Eyed Margarita

15
Lunazul Blanco, Triple Sec, Hibiscus Tinted Pineapple, Lemon-Lime, Habanero, Salt Rim

Imperial Vesper Martini

16
Nolet’s Silver Gin, Ketel One, Cocchi’s Extra Dry & Americano Bianco, Yuzu, Vanilla Whisper

Best Gimlet Ever

14
Citadelle Jardin D’Ete Gin, House Lime Cordial, Fresh Lime Juice

Wellington Punch

14
A Trio of Rums mixed with Aperitivi, Passion Fruit, Lemon and Island Spice

Penicillin

14
The Famous Grouse Smoky Black Scotch, Honey Ginger, Lemon, a Mist of Laphroaig

Horn of Plenty

13
Ketel One Citroen, Pama Liqueur, Elderflower, Pomegranate, Lemon, Orange, Ginger, and a Splash of Soda

Wild Maple Old Fashioned

16
Woodinville Bourbon, Madeira, Black Walnut & Maple Bitters, Thyme Sprig

Pear Martini

13
Pear Vodka, Pear Nectar, Lemon, Cardamom

BEER & N/A BEER

Burial Shadowclock Pilsner

8
Asheville

Burial Surf Wax IPA

10
Asheville

Burial Chaosmachine N/A IPA (16oz)

12
Asheville
Menu items are subject to change according to seasonality and availability.