INSIDER: Starbucks on East Boulevard to serve beer, wine and new “Evenings” menu in mid-March

The popular Dilworth Starbucks on East Boulevard with the infamous parking lot will serve craft beer, wine and a small plates menu. Manager Brittany Brown told the Agenda that it should launch in “mid-March.” Dilworth residents are freaking out in excitement.

What is the “Starbucks Evenings” program?

Here’s how Starbucks describes the program: “We’ve always been your neighborhood morning stop—a place to help you start your day. Now we’re bringing a little delight to your evenings too. Our Starbucks Evenings menu features a thoughtful selection of wine and craft beer alongside the signature coffee and tea beverages you know and love. Enjoy one of our savory small plates – whether it’s our creamy Truffle Mac & Cheese or a delicious flatbread.”

Fast facts

• This is the first Starbucks Evenings concept to hit North Carolina. The closest concept is in Atlanta. There are 35+ stores with Starbucks Evenings in the United States.
• You can’t order from the Starbucks Evening menu until 4 p.m., so no wine with lunch (or breakfast).
• You still order from the barista, that doesn’t change.
• You can’t order from the Starbucks Evening menu until 4pm, so no wine with lunch.
• Even though orders will still count towards your Starbucks Rewards Program, you can’t redeem a free drink for wine or beer (not legal).

Food menu

(Note: this is just their sample menu, Charlotte’s may vary slightly)

• Spinach artichoke dip with pita chips (470 cal) – Creamy spinach and artichokes deglazed with white wine.
• Truffle Mac & Chees (490 cal) – Macaroni pasta in a creamy truffle fondue
  with herbed Parmesan breadcrumbs.
• Chicken sausage & mushroom flatbread (310 cal) – Layered with chicken sausage, oven-roasted tomatoes, diced cherry peppers and mushrooms.
• Artichoke & goat cheese flatbread (310 cal) – Layered with Jack cheese, marinated artichoke hearts,
  red peppers and goat cheese.
• Cheese plate (490 cal) – Irish Cheddar, Manchego, herbed goat cheese, dried apricots,
  fig spread and flax seed crackers.
• Salumi plate (250 cal) – Prosciutto, coppa and cacciatore salami, grissini breadsticks and sweety drop peppers.
• Meatballs with tomato basil sauce (300 cal) – Savory blend of beef and Italian sausage.
• Bacon-wrapped dates (270 cal) – Warmed Deglet Noor dates stuffed with chorizo sausage,
  wrapped in crispy bacon, drizzled with balsamic glaze.
• Chicken skewers (340 cal) – Marinated chicken breast coated with Parmesan
  and panko breadcrumbs.

• Truffle popcorn (150 cal) – Seasoned with truffle salt and served warm.

Wine List (craft beer list, TBD)

(Note: this is just their sample wine menu, Charlotte’s may vary slightly)

Prosecco, Villa Sandi “Il Fresco”  – Doc Treviso, Italy (150 cal) – Bubbly and floral with sweet hints of apple and honey.

Pinot Gris – Erath, Oregon (150 cal) – Fresh lemon, cantaloupe and pineapple with a lengthy finish.

Sauvignon Blanc – Villa Maria, New Zealand (140 cal) –  Aromatic and crisp with melon and passion fruit notes.

Chardonnay – Farrari-Carano, Sonoma County (150 cal) – Ripe apple and pear with a buttery, toasted oak finish.

Moscato – Rosatello, Italy (150 cal) – MOSCATO, ROSATELLO, ITALY
Sweet and effervescent with flavors of peach and candied orange.

Red Blend – Apothic, California (150 cal) – Rich black cherry complemented by hints of mocha and vanilla.

Pinot Noir –  Lange Estate Winery, Willamette Valley (150 cal) – Soft, smooth tannins with cherry, raspberry and earth aromas.

Malbec – Alamos Argentina (150 cal) – Dark fruit and brown spice with hints of clove and black pepper.

Red Blend – North by Northwest, Columbia Valley – Rich with Bing cherry, black peppercorn, cocoa and raspberry flavors.

Cabernet Sauvignon – Solumbia Crest H3, Horse Heaven Hill, Washington – Bold flavors of black currant, plum and ear