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6902 Phillips Place Court

Charlotte, NC 28210


The day’s freshest catch is turned into innovative, spectacular cuisine each night at Upstream. Executive Chef Sam Diminich and Proprietor Tripp Cagle feature only the freshest dayboat seafood and the best sushi. The restaurant’s award-winning Pacific Rim cuisine is matched only by its innovative wine list and cool, soothing ambiance. Esquire Magazine’s John Mariani named Upstream one of the best new restaurants in the U.S. and Zagat subsequently named Upstream “Charlotte’s most popular restaurant.” With a Dirona designation and a Wine Spectator "Best Wine List" award, Upstream offers a unique dining experience that is unparalleled in SouthPark.

Named one of the 2016 "50 Best Restaurants" and a 2017 BOB Awards winner: Voters' Choice, "Best Seafood" by

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

Starter (choice of one)

Spicy Tuna Crunch Roll - chopped tuna, avocado & eel sauce

Spicy Salmon - mango, orange tobiko, scallion aioli

Veggie Roll – asparagus, mango, wakame, redpepper, cucumber

Edamame - sea salt

Korean Fried Chicken Lettuce Wrap - Springer Mountain chicken, Korean BBQ, Bibb lettuce, herbs, cucumber kimchi

Sweet and Sour Calamari - Asian slaw, Vietnamese vinaigrette

Pan-Roasted Mussels - smoked tomatoes, sake, roasted garlic, Thai Basil, lemon

Oven-Roasted Oysters - country ham, leeks, aioli, scallion bread crumb

Oysters on the Half Shell - half dozen

Wagyu Flank Steak Nigiri - scallion rice, kimchi relish, crispy ginger, red miso aioli

Shishito Peppers - blistered Shishito peppers, sea salt and bonito mayo

Kimchi Cucumber - salt-chili cured cucumber, crispy shallot

Bibb Salad - watermelon radish, pea shoots, croutons, sherry vinaigrette

Kale Salad - duck confit, Asian pear, candied ginger, Camembert, cider sesame vinaigrette

Simple Salad - local lettuces, shaved vegetables, Szechuan almonds, Meyer lemon vinaigrette

Maine Lobster Minestrone - grilled corn, fennel, edamame, ditalini pasta

Upstream Miso Soup - organic tofu, edamame, beech mushrooms, black radish

Crab Cakes ($7 supplement) - local mizuna, fennel, lemon, chile aioli

Entree (choice of one)

Scottish Salmon - Harmony Ridge Farms potatoes, pearl onions, parsnip, kale, lemongrass-ginger sauce

Pecan-Crusted NC Trout - preserved peach relish, leek and potato puree wilted kale, lemongrass butter

Crispy Whole Catfish - Bibb lettuce, fresh herbs, lime, Vietnamese vinaigrette

Wagyu Flank Steak - Parmesan potatoes, sweet and sour onions, kale, XO demi

Filet ($10 supplement) – 8 oz. CAB filet, smoked Vidalia, leek potato puree, shishito jam, aged soy jus

Yellowfin Tuna ($10 supplement) - sesame crust, zucchini-scallion squash rice cake, sugar snap peas, maitake, white shoyu dashi

Steamed Maine Lobster ($15 supplement) - lemongrass rice, bok choy, drawn butter

Sake-Marinated Sea Bass ($20 supplement) - lobster dumplings, bok choy, shiitake, shiso mirin broth

Sweet (choice of one)

Lemon Mousse Torte - angel food cake, raspberry meringue, white chocolate mousse, dehydrated lemon

Chocolate Rum Cheesecake- butterscotch mousse, chocolate fudge, butterscotch ganache

Strawberry-Red Rose Creme Brulee - macerated Bourbon strawberries, candied rose petals

Ginger Fried Ice Cream - yuzu curd, dark chocolate fudge, sesame streusel, crispy white chocolate

Rhubarb Raspberry Tart - pistachio streusel, mint gelato, caramelized Brie sauce

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