Bonterra’s History Adds Flavor to Dining Experience
Dining in a building replete with history can add panache to any experience, especially when it is a AAA-rated Four Diamond restaurant, like the Bonterra Dining and Wine Room in Charlotte, NC.
Once home to four successive different churches, the 1915 building has a choir loft converted into a second-story dining area overlooking tables below and a well-stocked bar along the far wall where a pulpit once existed. A basement wine cellar allows for intimate dining.
For more than two decades, Wine Spectator has credited the restaurant as offering the most wines available by the glass in the United States (more than 200), allowing oenophiles a chance to sample a unique wine without injuring their wallet.
Today Bonterra also stocks numerous local craft beers to accompany its award-winning contemporary Southern cuisine menu overseen by Executive Chef Bill Schutz, who was mentored by renowned Chef David Bouley of TriBeCa in New York.
The menu changes daily based on availability; fish are flown in overnight from Hawaii, the Gulf of Mexico and the South Carolina coast so they can be served within 24 hours of being caught.
Bouley has a network of local farms and purveyors that includes farm-to-table vegetables picked at a community farm in Waxhaw, NC, to chocolates made especially for the restaurant by Barking Dog Chocolatiers in Charlotte, providing the individual local touch that makes each diner feel special.
Bonterra’s owner, John “JD” Duncan, opened Bonterra in 1999. He is a graduate of The Culinary Institute of American in Napa Valley.