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 ½ Price Bottles for Wines Between $75 and $200
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.

Events

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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

CHEF'S TASTING EXPERIENCE

Prix-Fixe Menu

Varies
Enjoy our three-course seasonal tasting menu specially curated to highlight the best of the kitchen. Optional wine pairing available. Ask your server for tonight’s selection.

ARTISAN BREADS

Baked to order – Peppervine classics.

Yeast Rolls

7
Maldon Salt

Pimento Cheese Scones

9
Sorghum Butter, Pepper Jelly

FIRST COURSE – VEGETABLES & SALADS

Vibrant starters, perfect for sharing or beginning your journey.

Roasted Carrots

18
Miso Cream, Sorghum Gastrique, Pepita Brittle

General Tso's Cauliflower

17
Tempura, Orange Glaze, Broccoli Slaw, Furikake

Beet & Arugula Salad

18
Sherry Vinaigrette, Blue Cheese, Honey Oat Crunch

Belgian Endive & Watercress Salad

18
Citrus Vinaigrette, Smoked Goat Cheese, Walnuts, Fennel

Little Gem Salad

17
Parmesan, NC Apple, Breadcrumbs, Spiced Pecans, Green Goddess

SECOND COURSE – SHARE PLATES

Composed plates to share or savor individually.

Yellowfin Tuna Tartare

26
Shoyu, Cucumber, Mushrooms, Cashew, House Crackers

Cauliflower Gnocchi

24
Basil Cream, Roasted Cauliflower, Toasted Almond, Prosciutto

Burrata

28
Cold Brussels Salad, Lardons, Smoked Honey Crème Fraîche, Potato Skins

PEI Mussels

28
Tom Kha Broth, Mushrooms, Charred Onion, Cilantro, Baguette

Hawaiian Walu Crudo

32
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

Refined and satisfying dishes to anchor the experience.

Mushroom Agnolotti

32
Maitake, Brown Butter Cream, Caramelized Onion, Capers

Pork Ragu Pappardelle

36
Piperade, Stracciatella, Broccolini

Lumache Pasta

32
NC Shrimp, Snap Peas, Truffle Butter, Lime

Bison Bolognese

32
Beef Tallow Ricotta, Fresh Herbs, Handkerchief Pasta

Verlasso Salmon

35
Parsnips, Roasted Leeks, Charred Lemon, Dill, Hakurei Turnip

Diver Scallops

38
Sweet Corn, Spring Onion, Broccolini, Baby Corn

Branzino

36
Fregola, Almond, Cucumber, Feta, Lemon Tahini

Lamb Loin

42
Walnut Romesco, Braised Cabbage, Balsamic Radicchio, Rye

24-Hour Short Rib

34
Potato Mousseline, Roasted Vegetables, Bordelaise

Hanger Steak

47
Chimichurri, Turnip & Butternut Hash, Ancho Chili Paste

CHEESE PLATE

Artisan Cheese Plate

18 / 36
Bloomy Rind, Monastery-Style, Asher Blue, Compote, Apple, Candied Pecans, Sourdough
Menu items are subject to change according to seasonality and availability.

DESSERTS & AFTER-DINNER DRINKS

Available for dine-in and to-go

DESSERT

Each paired with a suggested pour

Mint Chocolate Log

15
Flourless Torte, Mint Ice Cream — Banyuls

Caramel Apple Cheesecake

14
Spiced Apple, Caramel Glass — LBV Port

Butterscotch Pot de Crème

13
Honeycomb, Chantilly — Dessert Rosé

Lemon Poppyseed Cake

14
Raspberry Compote, Spruce Tip Ice Cream — Dessert Rosé

Tres Leches Zeppole Donuts

15
Citrus Dulce, Mousse — PX Sherry

Seasonal Sorbet Trio

8

Seasonal Ice Cream Trio

9

DESSERT COCKTAILS

Espresso Martini

15

Chocolate Martini

14

Banana Colada

14

Alexander the Great

12

FORTIFIED & SWEET WINES (3 oz)

PX Sherry

Banyuls

Sauternes

Ratafia

LBV Port

CORDIALS & SPIRITS (2 oz)

Pallini Limoncello

Bailey’s

Fernet Branca

Rémy Martin VSOP

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
Veneto, Italy

Gratien & Meyer Crémant de Loire Rosé

14
Loire Valley, France

White

Affinitas Muskotály (Off-Dry)

11 / 16
Hungary

Argiolas Is Argiolas Vermentino

16 / 24
Sardinia, Italy

Forge Cellars Dry Riesling

13 / 19
Finger Lakes, NY

Gerard Fiou Sauvignon Blanc

14 / 21
Sancerre, France

Senda Verde Albariño

12 / 18
Rías Baixas, Spain

Clos du Gaimont Vouvray

14 / 21
Loire Valley, France

Huia Vineyards Sauvignon Blanc

14 / 21
Marlborough, NZ

Château de Saint Cosme Côtes du Rhône Blanc

14 / 21
Rhône, France

Stadt Krems Grüner Veltliner

9 / 13
Austria

4 Rued Russian River Chardonnay

16 / 24
Sonoma, California

Rosé

Four Graces Rosé of Pinot Noir

16 / 24
Oregon

Perrin Côtes du Rhône Rosé

13 / 19
France

Red

Dupre Morgon “Vignes de 1935”

12 / 19
Beaujolais, France

Paul Buisse Chinon

10 / 15
Loire Valley, France

Sokol Blosser Pinot Noir

15 / 22
Oregon

Domaine Trosset Mondeuse Noire

12 / 18
Savoie, France

Cantine Grasso Nerello Mascalese

13 / 19
Sicily, Italy

Jean Esprit Crozes-Hermitage

19 / 28
Northern Rhône, France

Luna Beberide Mencía

13 / 19
Bierzo, Spain

Opolo Cabernet Sauvignon

16 / 24
Paso Robles, California

Marchesi di Grésy Barbera d’Asti

13 / 20
Piemonte, Italy

The Critic Cabernet Sauvignon

20 / 30
Napa Valley, California
Menu items are subject to change according to seasonality and availability.

DRINKS

ZERO-PROOF COCKTAILS

Oddbird ‘Presence’ N/A White

15
Alsace

Florali-na

12
Abstinence Spirits, Pomegranate, Lemon Spritz

Safety Glasses

8
N/A IPA

Near Fashioned

7
Chai & Black Tea, Ginger Soda

Cherry Lime Rickey

7
Cherry Cordial, Lime, Soda

HOUSE COCKTAILS

Crafted to complement our bold seasonal menu.

Peppervine Old Fashioned

16
Elijah Craig, Demerara, Bitters

Vieux Carré

16
Rye, Cognac, Sweet Vermouth, Benedictine

Misty-Eyed Margarita

15
Pineapple-Hibiscus, Habanero, Lime

Best Gimlet Ever

14
House Lime Cordial, Citadelle Gin

Tongue Thai’d

13
Vodka, Cucumber, Lemongrass

Dirty SouthPark

15
Grey Goose, Olive-Caper Brine (+Blue Cheese $1)

I’m Bouquet

14
Vodka, Rosato, Lavender, Lemon, Cava

Paper Plane

15
Rye, Amaro, Aperitivo

Wellington Punch

14
Blended Rums, Tropical Fruit

BEER

Pilsner

8
Burial Shadowclock

Amber Ale

11
Middle James Brewery

IPA

9
Burial Surf Wax
Menu items are subject to change according to seasonality and availability.