Since its opening in 2018, Flour Shop has consistently been recognized as one of the top 20 restaurants in Charlotte. Considering how many good restaurants there are in the Queen City, that is no small feat. Created by owner/chef Trey Wilson, who also owns Custom Shop, the restaurant is highlighted by fresh seasonal ingredients and hand crafted pastas in house, prepared in a kitchen completely open to the restaurant.
The setting is intimate with only 66 seats which can get noisy when full, but sitting on the heated patio can be a nice respite if you like a little peace and quiet as you taste items from its thoughtfully curated small menu. We like their selection of interesting cocktails as well as their extensive wine menu.
On a recent evening, we were there with our friends and neighbors, Cornell and Terri. To begin, we ordered two appetizers. The burrata was made with pistachio pesto and fresh herbs. One of the interesting things about the menu is that you could come in the spring and get a completely different interpretation of burrata and other dishes where seasonal ingredients are incorporated. Our second appetizer was the grilled mushrooms with pine nut tartine, whipped ricotta cheese, and comte. Tartine is bread that is usually spread with something. Comte is a semi-hard cheese made from unpasteurized cow’s milk from the French-Comte region in eastern France. BOTH of these dishes were delicious.
For our entrees, the ladies got the fish special which was seared flounder. They deemed this dish excellent. Cornell ordered the Colfax Creek pork chop with broccolini which he really liked as well. Colfax Creek is a family farm in Bostic, NC that began operation in 1901 selling peaches in the area. Later they began raising grass-fed beef and pastured pork. It is actually located just 22 miles from where my parents both grew up in Green Creek.
I ordered the linguini with lobster, peas, and crab roe butter. I asked to substitute the linguini for the tagliatelle because that is one of my favorite pastas. This turned out to be a mistake. The chef decided to add a spicy tomato sauce to the dish which I did not like. It completely overpowered the lobster which was plentiful and very tender. I was quite disappointed. However, next time, I would just make sure they got the sauce right.
Would we go back? For sure. There’s a reason the Flour Shop has been consistently rated so high every year since it opened. And because we like restaurants that are a bit quieter, we would make sure that we are able to sit outside again, weather permitting. And like many good restaurants in Charlotte, we highly recommend making a reservation before going.
To make a reservation, click this link: here
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