Goodbye flatbreads: Dilworth Tasting Room ushers in a new era

DTR's new menu at its flagship Dilworth location features 18 Mediterranean-inspired shareable plates.

• Chef Jonathon Shuler, who has worked in the DTR kitchen for seven years, had full rein over the menu, which took over two months to develop and finalize.
• The menu shrinks from 26 dishes (not including the now-gone, build-your-own charcuterie section) to a one-page spread.
• "From a culinary perspective, the more refined your menu, the more consistent you can be," Shuler tells Axios.

Between the lines: No more flatbreads. No more Brussels sprouts. But they're "not reinventing the wheel," Shuler says. They're focusing on the dishes they do well within a confined space (a 300-square-foot kitchen) in a city whose culinary palate is evolving.

• "It's different, but still on brand, still small plates, but more creative," co-owner Zoe Kovic said. "It's time for us to step up our game."

Flashback: DTR opened in 2017 as a casual wine bar with an outdoor patio, meant to be an extension of people's living room.

• That idea hasn't changed, co-owner Jaffer Kovic says. In fact, the restaurant has always evolved based on customer feedback, something the Kovics take very seriously.
• "We started as a wine bar ... when people asked 'where are the cocktails?' we added them ... then, they said 'we need more food options,' and we adjusted the menu," he said.

The husband-and-wife duo aren't gunning for any awards, but feel the tides shifting as Charlotte gains recognition in the form of Michelin stars, "Top Chef" spotlights and James Beard nods.

• Shuler says the rest of the team, both front and back of the house, can feel it too. "Everyone just has a little more pride [since the menu change]."

The big picture: It's not just recent accolades changing Charlotte's food scene. The city's growth is pricing local businesses out. That, paired with the rising cost of doing business and price of goods, is a squeeze many restaurant owners say is becoming unsustainable.

• "If people aren't going out to eat because restaurants are too expensive, then it's something everyone in the industry needs to think about," Jaffer said.
• Flatbreads and Brussels sprouts are not cost-effective, Jaffer says. They take up too much space and time in their Manhattan-style kitchen. Slimming down the menu allows them to deliver a higher-quality product at a price their patrons can still afford.
• "We still want to make sure we're delivering a phenomenal product at an amazing price without cutting corners," he said.

The bottom line: Dilworth Tasting Room isn't abandoning its identity, but in a tighter, more competitive market, even neighborhood staples are refining what stays on the plate.

Stop by: Dilworth Tasting Room has three locations, each with a slightly different vibe and menus to fit their neighborhood.

• 300 E. Tremont Ave. (Dilworth)
• 1413 Central Ave. (Plaza Midwood)
• 4905 Ashley Park Lane (SouthPark)