Peppervine

The story

Crafted with passion, served with love

One of the few independent restaurants in Charlotte's SouthPark neighborhood, Peppervine has carved out a distinct identity with progressive American cuisine built around local farms, a worldly wine program, and an atmosphere where art, food, and service work together as a single experience.

The Kitchen

Executive Chef Will Stephenson brings seventeen years of experience to the menu, shaped by stints at French and Creole kitchens, a fine-dining establishment in Boone known for elevating game, and the legendary Artisanal Restaurant in Banner Elk. At Peppervine, he continues that trajectory with a technique-driven approach to American cuisine, leaning on seasonality and local sourcing at every turn. Small plates are the format, which encourages the table to explore broadly rather than commit to a single direction.

The Cellar

Wine is the other pillar of the Peppervine experience — and it shows. The restaurant earned Wine Spectator's Best of Award of Excellence in 2021, recognition that reflects the depth and thoughtfulness of a list curated to make the world's premium wines genuinely accessible. That curation is the work of General Manager and Wine Director Tommy Trull, a certified French Wine Scholar and Spanish Wine Scholar with advanced WSET certification. His stated goal is straightforward: bring the world's most food-friendly bottles to the table at prices that don't require a second thought. On Tuesdays, bottles priced at $100 or more are discounted by $50 — a weekly incentive to drink well.

For guests who want a more structured experience, Peppervine runs an annual Wine Dinner Series: five-course menus paired with wines from a single region, moving through destinations like the Northern Rhône, Sicily, New Zealand, and Portugal across the year. Each dinner is $125 per person and limited in size.

The drinks menu extends well beyond wine. Craft cocktails range from a house Old Fashioned built on Elijah Craig bourbon to a Misty Eyed Margarita with hibiscus pineapple and habanero. A thoughtful zero-proof section — including a Gohyah Gimlet made with Ritual Zero Proof gin and bitter melon — means non-drinkers are treated with the same care as everyone else.

The Room

Peppervine describes the experience as synergistic: art on the walls, considered service, and food that reflects its place. Casual evening wear is the suggested attire — dressy enough to feel like an occasion, relaxed enough to linger. Reservations are strongly recommended, and the restaurant is open for dinner Monday through Saturday.