Corkbuzz Restaurant & Wine Bar

4905 Ashley Park Lane, Suite J

Charlotte, NC 28210

704-625-1328

charlotte.corkbuzz.com

Corkbuzz opened its doors in Charlotte June 15 and is the third venture of Master Sommelier Laura Maniec. With two locations in New York City, Corkbuzz has created a lively and welcoming environment with a focus around wine and bringing people together. Food and wine pairings are an integral part of the experience at Corkbuzz. Chef Allen Evans crafts menus for lunch, brunch, dinner, winemaker events, private events, and interactive classes. Corkbuzz menus are based on a blend of European and American cuisine with a focus on fun, wine-friendly flavors. We believe in enjoying and talking about wine in a way that makes everyone feel welcome and never intimidated. Whether you’re a novice or an expert, we want you to mingle, drink, laugh and indulge.

Named one of the 2019 "50 Best Restaurants" by

Look for the Queen’s Feast Specialty Cocktail at this restaurant. Select locations are offering a unique signature cocktail during Charlotte Restaurant Week.

Corkbuzz 75: Tito's Handmade Vodka, Fresh Squeezed Lime Juice, Mint-Infused Simple Syrup, Domaine Marjorie et Bernard Rondeau Bugey-Cerdon Sparkling Rose

Tito’s Handmade Vodka will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina.

$35 per person (does not include tax or gratuity)

First course (choice of one)

Beef Carpaccio - herb salad, truffle vinaigrette

Manilla Clams - chorizo, white beans, micro parsley

Tarte Flambée - farmers cheese, red onion, bacon, red wine figs

Beet Salad - stracciatella cheese, fine herbs, preserved lemon vinaigrette

Fried Cauliflower - lemon, olive oil, smoked paprika

Second course (choice of one)

Dorade a la Plancha – Swiss chard, roasted sunchokes, shallots, smoked cauliflower

Roasted Lamb Loin - sautéed greens, potato purée

Grilled Poussin - root vegetables, baby kale, tarragon cream

Roasted Wild Mushrooms - coddled egg, herb aioli

Third course (choice of one)

Ricotta Creme Brûlée – saffron

Doughnuts - ricotta, chocolate ganache

House-Made Ice Cream and Sorbet

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