L'Ostrica

L'Ostrica CLT • NC

A NEW WAY TO BOOK. Beginning later today (Sep 1), guests will be able to make reservations for L’Ostrica on Resy ✨Import...
09/01/2026

A NEW WAY TO BOOK. Beginning later today (Sep 1), guests will be able to make reservations for L’Ostrica on Resy

✨Important ✨For a few hours today, you may not be able to make a reservation while the Resy team gets everything set up. Please be patient with us during this time and for the next few days as we work with them to offer a new and improved reservation experience.

As always, we look forward to having you in.

We’re committed to crafting exceptional food, continuous learning, and creating memorable dining experiences for every g...
07/17/2026

We’re committed to crafting exceptional food, continuous learning, and creating memorable dining experiences for every guest.

DM or email us at [email protected] if you want to be a part of it.

✨Please include your resume.✨

LEO’S GARDEN. A summery drink with savory tones that we named after Eric’s Grandpa Leo, whose vegetable garden was an ea...
07/13/2026

LEO’S GARDEN. A summery drink with savory tones that we named after Eric’s Grandpa Leo, whose vegetable garden was an early inspiration that continues to inform how he cooks today. Clarified to be crystal clear with a silky smooth texture that gently carries the subtle flavors of tomato and poblano peppers across the palate. It’s a great opener to your next dinner with us this summer.✨

CLOSED SATURDAY FOR THE HOLIDAY. But open for a special SOTD edition Sunday. It’s first come, first served for Lolo chee...
07/04/2026

CLOSED SATURDAY FOR THE HOLIDAY. But open for a special SOTD edition Sunday. It’s first come, first served for Lolo cheeseburgers, cocktails and more. No reservations required, dine in only. Happy 4th.✨

POP THE CHAMPAGNE. We’re proud and grateful to announce that we’ve been honored by Wine Spectator Magazine (21+ to follo...
06/24/2026

POP THE CHAMPAGNE. We’re proud and grateful to announce that we’ve been honored by Wine Spectator Magazine (21+ to follow) in their 2026 RESTAURANT AWARDS, which celebrate the world’s best restaurants for wine. We’re excited to share that we built upon last year’s Award of Excellence, this time earning the Best of Award of Excellence.

Thank you to all of you who supported our wine program in its infancy and as it continued to grow. We look forward to sharing more great wines with you this year. And thank you to wine_spectator for recognizing restaurants the world over for their efforts in making the dinner table even more enjoyable.

Visit the link in bio for more details and a full list of this year’s award recipients.

 

CAPPELLETTI W. SMOKED MUSSELS. Delicate pasta hats stuffed with cheese and herbs are joined by lightly smoked PEI mussel...
06/18/2026

CAPPELLETTI W. SMOKED MUSSELS. Delicate pasta hats stuffed with cheese and herbs are joined by lightly smoked PEI mussels. The juice from the mussels infuse the light butter sauce, and pickled Bluebird Farm carrots add occasional pops of brightness and sweetness. It’s the second of two options for the pasta course on the Tasting Menu, and it’s even better when accompanied by the Flor de Muga Rioja Blanco, a fragrant and complex wine that seems to heighten every little nuance in this dish.✨

CHARRED CABBAGE. We get this Caraflex cabbage, a cone cabbage known for its sweetness and crunch, from Boy And Girl Farm...
06/16/2026

CHARRED CABBAGE. We get this Caraflex cabbage, a cone cabbage known for its sweetness and crunch, from Boy And Girl Farm , and then we get to work. We salt and grill it over coals, then dress it up with layers of texture and flavor: pickled ramp aioli, Korean chili oil made with local ginger and Urban Gourmet Farms shiitakes, house furikake with sesame seed, and local scallions.

It’s smoky, sweet, spicy and a testament to how underrated cabbage is as a vegetable.

Available on the a la carte menu, which is available everywhere in the restaurant Wed & Thur and at the bar and patio Wed – Sat.✨

SHRIMP TOAST. Argentinian pink shrimp seasoned with ginger, garlic, sesame oil, and black pepper in a mousseline sandwic...
06/14/2026

SHRIMP TOAST. Argentinian pink shrimp seasoned with ginger, garlic, sesame oil, and black pepper in a mousseline sandwiched between twin layers of our toasted Lolo brioche. Finished with local scallion from A Way of Life Farm. A perfect starter or sidekick to the tasting menu. Or for some, as we’ve witnessed, a perfect dessert.✨

TAGLIOLINI W. PORCINI. Wild foraged PNW porcini are the stars of this dish, so we let them shine. Twice. Once in the ric...
06/11/2026

TAGLIOLINI W. PORCINI. Wild foraged PNW porcini are the stars of this dish, so we let them shine. Twice. Once in the rich and flavorful cream, the second time shaved raw on top. Freshly made tagliolini pasta, cracked black pepper, and that’s it. On both the tasting menu and the à la carte menus, at least until the porcini are gone.✨

Thank you for letting Chef Eric play a small role on the season finale as you and the cheftestants put one last spotl...
06/09/2026

Thank you for letting Chef Eric play a small role on the season finale as you and the cheftestants put one last spotlight on the vibrant Carolinas food scene. Many congrats to and also and !! And thanks for sharing a table, (REUNITED!) .flamm

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Charlotte, NC
28201-28237, 28240-28247, 28250, 28253-28256, 28258, 28260-28262, 28265-28266, 2

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