Reservations
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Hours

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

DRINKS

COCKTAILS

Peppervine Old Fashioned

16
elijah craig, demerara, orange & cherry bitters

Gins ‘n Rosies

16
beefeater, hendrick’s, cranberry, rosemary, bitters

Best Gimlet Ever

15
citadelle gin, lime cordial, lime

Misty Eyed Margarita

15
hornitos plata, orange liqueur, hibiscus, habanero

Pear Martini

pear vodka, pear nectar, floral & ginger liqueurs, lemon

Tequila Mockingbird

13
muddled raspberry, lime, tequila, agave, soda

NON-ALCOHOLIC

N/A Rightside Brewing American IPA

7

Cheervine

5
tart bing cherry, vanilla, club soda

Apple Old Fashioned N/A

apple juice, black walnut & orange bitters, demerara

The Mocking Bird N/A

muddled raspberries, lime, agave, soda

Ginger Rosies N/A

ginger beer, cranberry, rosemary, lime

BEER

Schonramer Helles Lager

10
Germany

Edmund’s Oast Something Cold Blonde Ale

10
Charleston

Burial Coffee Porter

11
Asheville

Burial Surf Wax IPA

9

WINES BY THE GLASS

Sparkling

Marie France 1789 Cremant

9

Dignitat Cava

9

Beau Joie Special Cuvee Brut Champagne

36

Biagio Cru Moscato d’Asti

10

Fiorini Dry Lambrusco Grasparossa

12

White

Moser Per Due Gruner Veltliner

10

Neboa Albarino

14

Pierre Brevin Touraine Sauvignon Blanc

12

Chateau Vermont Bordeaux Blanc

10

Kings Ridge Pinot Gris

11

Babylonstoren Chenin Blanc

10

Maison Denante Saint-Veran

14

Rued Russian River Chardonnay

14

Rosé

Azul & Garanza Garnacha Rosado

11

Masca del Tacco Pinot Noir Rosato

20

Red

Perrachon Chenas Beaujolais Cru

14

Kate Arnold Oregon Pinot Noir

14

Stephen Ross Pinot Noir

14

Bujenda Rioja Reserva

15

Chateau Fontenille Bordeaux Rouge

12

Cortese Langhe Nebbiolo

20

Lapostolle Rapel Valley Cabernet Sauvignon

13

Opolo Paso Robles Cabernet Sauvignon

17

DESSERT

DESSERT MENU
AVAILABLE FOR DINE-IN AND TO-GO

Carrot Cake Zeppole Donuts

14
cream cheese icing, pistachio sugar, pistachio crumble

Chocolate Meringue Pie

14
chocolate ganache, chocolate soil, dehydrated meringue, meringue ice craem

Lemon Blueberry Cheesecake

13
lemon cheesecake, toasted graham, puff pastry, blueberry compote

Burnt Sugar Panna Cotta

14
poached pear, vanilla crumble, pear ice cream, balsamic

Sorbet Trio

8

Ice Cream Trio

9

AFTER DINNER WINES

Leyenda Pedro Ximenez Sherry

10

Chateau Trignon Muscat de Beaumes-de-Venise

15

Gerard Bertrand Banyuls

12

Chateau du Mayne Sauternes

16

Robert Foley Conclusao Port

17

Ratafia de Champagne

44

Cockburn’s Soho Ruby Port

11

Morlet Billet Doux

46

AFTER DINNER CORDIALS

Aperol

12

Chambord

13

Caravella Limoncello

11

Kahlua

9

Bailey’s Irish Cream

14

Fernet Branca

14

Drambuie

13

Sambuca Romana White

10

AFTER DINNER COCKTAILS

Espresso Martini

15

Chocolate Martini

14

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.

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.

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.

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.

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

Featured Artists

Sally Tharp

Oil on Canvas
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LeeAnna Repass

Chalk Pastel on Paper
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Lynn Johnson

Oil on Canvas
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Press

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

Charlotte Agenda
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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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DINNER

Available for dine-in and to-go.
Bread & Cheese offerings are baked fresh to order. Please allow 10-12 minutes

YEAST ROLLS

7
baked to order, maldon salt

PIMENTO CHEESE SCONES

9
sorghum butter, pepper jelly

ARTISAN CHEESE PLATE

18/36
snow camp, hickory grove, asher blue, accoutrements

Small Plates & Shares

Smoked Potato & Parmesan Soup

15
crispy parmigiano, EVOO

Pork Boudin Sausage

18
house-made boudin, smoky black-eyed peas, braised cabbage, chow chow

Beet & Burrata Salad

24
belgian endive, arugula, red & gold beets, sherry vanilla vinaigrette

Little Gem Salad

16
parmesan cheese, local apple, toasted bread crumbs, pecan, green goddess

Yellowfin Tuna Tartare

26
shoyu, cucumber, mushrooms, cashew, house crackers

PEI Mussels

27
kimchi broth, toasted baguette, scallions, fresh kimchi

Fried Oysters

18
buttermilk & cucumber, pickled onion, pimento oil

General Tso’s Cauliflower

16
tempura, orange glaze, broccoli slaw, Furikake

Spanish Octopus

27
harissa, fingerlings, chorizo, brussels sprouts, carrot romesco, rouille

Thai Pork Spare Ribs

32
ginger bbq, papaya salad, lime vinaigrette, tamari

Large Plates

Mushroom Agnolotti

28
maitake mushrooms, brown butter cream, caramelized onions, capers

Lamb Pappardelle

35
braised lamb, celery root, oyster mushroom, 63-degree egg yolk

Bison Bolognese

30
ground bison, beef tallow ricotta, fresh herbs, handkerchief pasta

Lumache Pasta

28
nc shrimp, snap peas, truffle butter, lime

Airline Chicken

30
local collard greens, roasted Sunchokes, root-vegetable risotto

Diver Scallops

35
sweet potato & apple puree, roasted Broccolini, beets, mushroom ‘soil’

Branzino

34
israeli couscous, tom kha broth, parsnips, almonds, apricots

Cheshire Pork Chop

28
butternut squash, grilled cabbage & fennel, pistachio mustard

24 Hour Short Rib

34
potato mousseline, roasted carrots, cauliflower, broccolini, bordelaise

Hanger Steak

45
spinach pudding, duck fat fingerlings, blistered tomato

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.