Reservations
ppv-green-logo

SUBSCRIBE TO OUR NEWSLETTER

                    

Hours

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

Wine Night

Tuesdays are ½ Price Bottles for Wines Under $200

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.

Events

[pretty_google_calendar list_type="custom" custom_days="31" gcal="c_66f5a15ad4eb59b0f8431b02d4e19bb48b30a736f392febcac6f6424e7a26c61@group.calendar.google.com,c_7095ffb34b55c62e0446be6cde9e487e8059516dc376798bbbbdc166e14951e2@group.calendar.google.com,c_dde9216ef21db596f0a77469cd4acab46b421b050389e369824df36448db2616@group.calendar.google.com,c_b4c3e4c76d85269843792e974a074912513b3fa862d27da31651d01bbacb566c@group.calendar.google.com,c_7bd939cde926db7daddbcc3da2e04da5e511b78ac5521b9215c795c72a942664@group.calendar.google.com, c_f88a9b9fe657ab2fbda2eefb42288806a03ed4f0b50f7b38dd3b51fdf3dd1d2d@group.calendar.google.com" use_tooltip="true"]

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
View Article

Exploring Small Plates for Valentine’s Day

WBTV
View Article

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

Charlotte Five
View Article

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

Charlotte Business Journal
View Article

Best New Restaurants of 2019

OpenTable
View Article

Best 40 New Places to Eat in Charlotte 2019

Yelp Blog
View Article

Featured Artists

Sally Tharp

Oil on Canvas
View Site

LeeAnna Repass

Chalk Pastel on Paper
View Site

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

Available for dine-in and to-go

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

Prix Fixe

70
Smoked Potato & Parmigiano Soup, General Tso’s Cauliflower, Branzino
Add wine pairing – 33

Small Plates & Shares

Smoked Potato & Parmigiano Soup

16
crispy parmigiano, chives, EVOO

Burrata

28
local aji dolce peppers, persimmon, sherry vinegar glaze, muscadine

Endive & Bibb Salad

18
blue cheese dressing, roasted candy squash, fennel, corn nuts

Little Gem Salad

17
parmesan cheese, local apple, toasted bread crumbs, pecan, green goddess

Yellowfin Tuna Tartare

26
shoyu, cucumber, mushrooms, cashew, house crackers

Spiced Venison & Pork Sausage

21
mushroom bread pudding, cranberry sauce, fried sage & leeks

PEI Mussels

27
arrabbiata sauce, pickled fennel, toasted baguette, herbs

Fried Oysters

25
buttermilk & cucumber, pickled onion, pimento oil

General Tso’s Cauliflower

16
tempura, orange glaze, broccoli slaw, Furikake

Thai Pork Spareribs

26
ginger bbq, papaya salad, lime vinaigrette, tamari

Grilled Prawns & Octopus

35
smoked eggplant, kimchi relish & puree, caperberries

Large Plates

Mushroom Agnolotti

32
maitake mushrooms, brown butter cream, caramelized onions, capers

Lumache Pasta

32
nc shrimp, snap peas, truffle butter, lime

Szechuan Beef Bowl

38
soba, szechuan beef ribs, chestnut mushroom, baby bok choy, crispy shallot

Bison Bolognese

32
ground bison, beef tallow ricotta, fresh herbs, handkerchief pasta

Swordfish

34
chorizo cassoulet, local spinach, olives

Diver Scallops

38
sweet corn, spring onion, broccolini, baby corn

Branzino

36
roasted garlic vichyssoise, spaghetti squash, crispy leeks, fingerling potato

Cheshire Pork Chop

smoked farm & sparrow grits, local chard, trumpet mushroom, cherry jus, corn crunch

24 Hour Short Rib

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

Hanger Steak

47
chimichurri, turnip & butternut hash, sweet ancho chili paste
Menu items are subject to change according to seasonality and availability.

DESSERT

DESSERT MENU
AVAILABLE FOR DINE-IN AND TO-GO

Cranberry Orange Zeppole Donuts

14
bourbon caramel sauce, cranberry compote, eggnog mousse

Turtle Pot de Crème

13
praline pot de crème, chocolate soil, pecans, vanilla bean ice cream, toffee

White Chocolate Pomegranate Entremet

14
vanilla sponge, mousse, pistachio crumb, gelee

Pear Tiramisu

14
chocolate sponge, chocolate cremeux, sauteed pear, sorbet, mascarpone

Sorbet Trio

8
(rotating)

Ice Cream Trio

9
(rotating)

AFTER DINNER WINES

Moulin Touchais Coteaux du Layon ’11

13.5

Domaine Durban Muscat de Beaumes-de-Venise

15

Badia a Coltibuono Chianti Classico Vin Santo

32

Ratafia de Champagne

44

Gerard Bertrand Banyuls

12

Gerard Bertrand Banyuls

12

Smith Woodhouse Late Bottled Vintage Porto

12

Seppeltsfield Para Rare Barossa Tawny 10 Year

16

AFTER DINNER CORDIALS & COCKTAILS

Espresso Martini

15

Vecchio Amaro del Capo, chilled

13

Caravella Limoncello

11

Fernet Branca/Branca Menta

14

Disaronno

12

Gran Marnier

15

Bailey’s Irish Cream

14
Menu items are subject to change according to seasonality and availability.

WINES BY THE GLASS

Red

Domaine Denante Pinot Noir, Burgundy

14

Stephen Ross Pinot Noir, California

16

Opolo Cabernet Sauvignon, Paso Robles

15

Tobin James Zinfandel, Paso Robles

16

Carlos Basso Malbec, Argentina

16

Lindquist GSM Blend, Arroyo Grande

17

Chateau M Merlot, France

14

Lone Birch Syrah, Washington

10

White

Cincinnato Bellone, Lazio

14

Vinteloper Dry Riesling, Australia

16

Hermann Moser Gruner Veltliner, Kremstal

14

Dom. Villaudiere Sauvignon Blanc, Loire

11

Rued Chardonnay, Russian River

14

Coeur de Terre Pinot Gris, Willamette

13

Rosé

83 Rosé, Provence

14

Zuri Txakolina Rose, Spain

16

Sparkling

Carra Covillo Prosecco, Veneto

10

Louis Vallon Cremant, Bordeaux

12

Chateau Moncontour Brut Rose, Loire

14

N/A WINE

Oddbird ‘Presence’ White Blend, Alsace

14
Menu items are subject to change according to seasonality and availability.

DRINKS

CRAFT COCKTAILS

Peppervine Old Fashioned

16
elijah craig, demerara, orange & cherry bitters

El Mago

13
mescal, orange honey cognac, yuzu, chilese picantes, lime

Misty Eyed Margarita

15
hornitos plata, orange liqueur, hibiscus, habanero

Paper Plane

15
bulleit rye, amaro Montenegro, aperitivo cappelletti, lemon juice

Woody’s Mai Tai

smith & cross rum, plantation original rum, dry curacao, almond orgeat, lime

Barrel Rested Negroni

16
infused roku gin, Campari, cocchi sweet vermouth, orange peel

Learning to Fly

14
London dry gin, cappelletti aperitivo, cocchi bianco, lemon & honey

Wild Maple Old Fashioned

16
wild turkey rye, makers 46, madeira, black walnut/maple bitters

Jaguar Martini

15
reposado tequila, Kapali licor de café, cognac, jags head espresso

MOCKTAILS & N/A BEER

Near Fashioned N/A

7
ginger soda, N/A old fashioned bitters, demerara, orange twist, cherry

Cherry Lime Rickey N/A

7
bing & maraschino cherry, lime cordial, club soda

Larkspur N/A

7
lyre n/a apertif blend, clarified citrus juices, cranberry, pineapple

N/A IPA

Rotating

BEER

Wiseacre Octoberfest, Memphis

10

Birdsong Paradise City IPA, Charlotte

9

Schonramer Helles Lager, Germany

10
Menu items are subject to change according to seasonality and availability.