L'Ostrica

CLT • NC

05/23/2026

MAKING WAY FOR SUMMER. A little nostalgic already for some of these dishes and drinks that are leaving us in the next few days, but excited for what’s next. Lamb duo with lamb saddle and lamb terrine. Smoked lobster pasta w. celeriac and truffle. Golden beet-cured hamachi. Vegetable stuffed popover w. Cantal cream (not pictured). Blanco Blanco and Flor & Fuego cocktails.

05/20/2026

EXCITING NEWS✨Starting June 3, we will be offering an updated menu format, one that offers you greater flexibility and choice. This new format gives you a chance to experience different takes on the tasting menu within the same season. It also makes it easier to enjoy a spontaneous weeknight dinner with us. Swipe to get the highlights, then check the details below. Reservations for June are live✨

THE DETAILS
* Menus may now be viewed on our website ahead of your visit.
* Wine pairings and spirit-free pairings for the Tasting Menu will still be available.
* We’re also expanding our cocktail list and adding more wine by-the-glass selections from our award-winning list.
* So that our team can continue to offer the best experience possible with these changes, the market will now close at 2 pm and the Signature Tasting Menu will be discontinued. Tasting Menus will continue to be offered only in the dining room area.
* Reservations are strongly recommended, but prepayment for the Tasting Menu experience is no longer required. To offer greater clarity, we are also removing the separate service charge for all dining experiences, including Sunday Supper.

05/18/2026

EXPLORE SPAIN. More specifically, its vast and varied wine culture. We love Spanish wines; they’re made for the dinner table and offer wine lovers incredible value. They’re also full of story. Our first Weekday Wine tasting was so much fun, we’ve been anxious to get another one on the books. We’ll be sharing 10 pours from all over the country, including a vermouth you’ll want to have in your home bar, a surprising take on Txakolina, an Albariño you’ll want to sip on all summer, and an iconic Rioja. Plus, Eric and the kitchen crew will be serving up Spanish tapas. Tickets via Tock for this reception style event. Doors open at 5 and close at 9. Link in bio.✨

05/07/2026

A quick reminder. Come see us tomorrow for dinner or for a spicy fried chicken sando at lunch.✨

04/30/2026

IT’S NOT TOO LATE. But it’s getting really close. We’re just 3 days away from the 5th annual Fish Pickin’ and there’s only 10 tickets left before it’s sold out.

We’ve always wanted to attend this community event and now we’re somehow lucky enough to be cooking for it. We’ll be serving up delicious food and drink alongside all-stars from all over the South, including fellow Charlotteans Oscar & Daryl from , Justin Hazelton from and . The list of collaborators for this one is long.

I’ve been to a lot of farm dinners, but this one is truly something special and was made possible by a lot of Carolina farmers, purveyors and (of course) fishermen. We hope to see some of you there. Get more details (including what everyone is cooking) over at .

04/28/2026

CRUDO. We cure this hamachi with golden beets from two local farms, then slice it and serve it with shaved Bluebird Farm radish and raw golden beets, pickled shallot, a salty sea grass, and a tangy ponzu made with a white shoyu and lime. It’s bright and refreshing but with a subtle hint of earthiness running throughout, thanks to those beets. This one comes early in the Signature Tasting lineup but is remembered by many guests long after.✨

04/16/2026

JUST GETTING STARTED. These three lovelies are the opening course for the Signature Tasting. The team puts so much care into every detail of this trio, from the delicate onion glass resting under the caviar to the snappy thyme shortbread crackers, to the gentle torching of the Wagyu beef tartare. Pickled local plums, Crouching Hippo Farm strawberries, and Urban Gourmet Farm chestnut mushrooms help these little bites pack a big punch. They might be reason enough to choose the longer menu.✨

04/14/2026

LAMB TWO WAYS. Chef Eric decided to have some fun with this dish, making a lamb belly and green garlic terrine pressed between two ultra-thin, toasty layers of our brioche to make a decadent little sandwich. It’s a fun sidecar to the main event: a lamb saddle roulade.

We debone this “Rolls Royce” cut (so called because of its tenderness and flavor), before stuffing it with what might be the Rolls Royce of spinach from Bluebird Farm. The roasted roulade is joined by another spring favorite from the market, Hakurei turnips, and a lamb demi. On both tasting menus this season.✨

04/08/2026

STUFFED QUAIL. The team’s butchery finesse, the arrival of spring, and our love of local are all on display in this one dish. We start with quail from of SC and make a delicate mousseline with the dark meat and two early-spring favorites: morels and nettles. This is gently stuffed into the quail before it’s roasted and brushed with a glaze of soy, mirin and shiitakes from . A bright pop of nettle cream and an umami-rich morel jus finishes this striking dish off, which is available on both tasting menus.✨

04/02/2026

PATIO IS OPEN✨

03/19/2026

LOBSTER CAPPELLETTI. A touch of smoke on the lobster and a subtly sweet nuttiness from celery root espuma are two of the little things that come together to make a big difference in our spring pasta course. The earthiness of julienned black truffle and the licorice note of chervil are two more. Not pictured: a fresh roll served with fennel pollen butter, which loves on the smoked lobster even more. On both tasting menus now.✨

Address

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

Website

http://Lostricaclt.com/

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