Go inside: Peppervine opening in SouthPark — view dishes and full menu

Behind Peppervine is the husband and wife team from Artisinal, Anita and Bill Greene (Anita manages the restaurant, Bill is the executive chef).

I’m a huge fan of Bill and Anita. Great people. It’s fun to know my check will be supporting them.

“The mountains are beautiful, (we will keep Artisanal open) but we are only open May to October,” Anita shared with the Agenda. “We love Charlotte and will make this restaurant beautiful and approachable with the same focus on seasonal fresh ingredients and warm service.”

Artisanal is one of the most remarkable restaurants I’ve been to in the state of North Carolina. It’s located on a windy back road in Banner Elk. I’ve dined there three times with my grandmother-in-law and extended family. It’s stunning, delicious and the service is outstanding. Expect more of the same at the new Peppervine.

Kind of a big deal: Food+Wine Magazine just listed Peppervine as one of the sixteen most-anticipated spring restaurant openings in the country.

Location: Peppervine is located in SouthPark’s Piedmont Town Center, the same development as Del Frisco’s.

Reservations and hours: The restaurant will be open for dinner only and they accept reservations on Opentable. Hours are 4:30 p.m. to 10 p.m. on Monday through Thursday and 4:30 p.m. to 10:30 p.m. on Friday and Saturday (closed Sunday).

Peppervine is 7,800 square feet and, just like Artisinal, it’s beautiful

Inside you’ll find a cozy mezzanine lounge perfect for cocktails, 10-seat bar area and total seating for 276. They’ve also got a 25-seat private dining room in back that’ll be packed with corporate dinners and sophisticated dinner parties.

Fun fact: Peppervine partnered with Shain Gallery (shout out to owner Sybil Godwin) to rotate cool art throughout the restaurant.

Best table: If possible, ask for the booth with a window into the kitchen.

Peppervine’s progressive new American menu focuses on small, shareable plates

Executive Chef Bill Green is a big deal and has won fancy awards include StarChefs’ Rising Star Chef, OpenTable Top 100 and Andrew Harper’s Restaurant of the Year.

Expect a heavy global influence and wide variety of small plates ranging from Big Eye tuna on chia crisp to smoked butternut squash (Chef Bill’s favorite) as well as a smaller selection of entrees. It’s fancy.

Menu: Peppervine’s menu features 18 sharable small plates and 6 large plates. Here’s the full list of items.

Small plates:

• Yeast rolls with maldon salt, baked to order ($5)
• Pimento cheese scones with sorghum butter and pepper jelly, baked to order ($8)

• Pork belly “doughnuts” with horseradish and blue cheese ($15)
• Smoked butternut miso with pickled bok choy and labne ($9)
• Baked sunchoke with creme fraiche, shallot butter and malt vinegar ($12)
• Cauliflower soup with charred shrimp and fresno chili ($9)
• Roasted beets with smoked ricotta, charred cucumber, marcona and sherry ($13)
• Gem lettuce with apple, pecan, sunchoke and buttermilk herb dressing ($12)
• Soft burrata with fuyu persimmon, arugula and lady edison country ham ($15)
• Big Eye tuna tartare with shoyu, wakame, chia crips and sea beans ($18)
• Sake cured kanpachi with tapioca pomelo gelee and black garlic ($17)
• Sichuan lamb belly with kimchi porridge ($16)
• King crab with yuzu, smoked pineapple and king trumpet mushrooms ($20)
• Seafood piperade with saffron, pee we potato and confit fennel ($17)
• Monkfish al pastor with infladita, burnt pineapple with avocado cremeux ($15)
• Squid ink bucatini, Spanish octopus, bone marrow and kale ($16)
• Ricotta gnudi with creamed celeriac, smoked onion and truffles ($18)
• Lumache, confit rabbit, sugar snaps, mint pistou and beech mushrooms ($15)

6 large plates:

• Swordfish with chorizo, stewed lettuce, lentil and sauce vierge ($25)
• NC flounder with cider braised cabbage, honey crisp apple, bacon creme fraiche potato broth ($25)
• Berkshire pork with mushroom bread pudding parsnip and mustard pepper ($26)
• Smoked breast of duck with fried brussel, salad, cashew apricot ($25)
• Beef short rib “pastrami” with carrot bbq, spiced cucumber and shiitake duxelle ($25)
• Dry aged ribeye cap ($ market price)

Note: Items will rotate, so don’t hold me accountable if this changes! Also, it has a lot of fancy, foodie words, so don’t yell at me about spelling.