L'Ostrica

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CLT • NC

10/08/2026

THE RIBEYE DECKLE. With a little Japanese-Korean kick. Just add fries. Or salad. Or both.

10/06/2026

There’s still a little time to snag a ticket for tonight’s tasting with Brooke Sabel of Peay Vineyards . Seven fantastic w**es from w**emaker Vanessa Wong that are the epitome of West Sonoma Coast’s style, plus plenty of snacks from the Lolo kitchen. Tickets available via Resy ✨

10/04/2026

Join us Nov 1 for a very special collaboration with our friends from KALAYA . Listed at #11 on North America’s 50 Best list and recognized as James Beard Foundation’s 2026 Outstanding Restaurant of the Year, this Southern Thai restaurant in Fishtown is helmed by Chutatip “Nok” Suntaranon—North America’s Best Female Chef in 2025.

Drawing inspiration from her mother’s market stall in Trang, Thailand, Nok opened Kalaya in 2019 with just 32 seats. Word quickly spread about her bold flavors and heartfelt cooking, and the accolades followed soon after. Her cookbook, Kalaya’s Southern Thai Kitchen, was named among the best of 2024 by The New York Times. It sits on our coffee table at home for easy reference at all times.

She and Chef De Cuisine William Flemming will join Chef Eric and team in our kitchen for one amazing night of collaboration here at L’Ostrica. Guests will enjoy six courses offered in a laid-back format that celebrates the family-style service common to both our Sunday Suppers and to Kalaya. Featured cocktails and w**e, along with b**r and other options will be available for purchase.

We could not be more excited to get to host these two and bring the flavors of Kalaya to CLT for one night. It’s a perfect gift to celebrate our third birthday. Tickets available via Resy.✨

10/02/2026

DUCK IS BACK. This dry-aged duck breast is smoked using burnt sugar in lieu of charcoal or wood, plus warming aromatics such as star anise and cinnamon. Delicious on its own, its companion is an unassuming tartlet that often surprises: the tartlet shell is made from crispy duck skin, and the local koginut squash purée is topped with duck floss and local Asian pear.

A second, optional companion is the w**e pairing for this dish. Produced in limited quantities by rising star Raphaëlle Guyot , her Ceres Pinot Noir is hard to get your hands on and hard to put down once you do.

Available (only) on the Tasting Menu.✨

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.

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.✨

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.✨

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.✨

06/24/2026

POP THE CH*****NE. We’re proud and grateful to announce that we’ve been honored by W**e Spectator Magazine (21+ to follow) in their 2026 RESTAURANT AWARDS, which celebrate the world’s best restaurants for w**e. 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 w**e program in its infancy and as it continued to grow. We look forward to sharing more great w**es with you this year. And thank you to w**e_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.

**eSpectator

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 w**e that seems to heighten every little nuance in this dish.✨

Address

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

Website

http://Lostricaclt.com/

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