Restaurant Constance

Review! Charlotte, North Carolina // New American, farm to table // multi-faceted, flavorful dishes

the ELEVATOR PITCH

Opened in January 27, 2023, it didn’t take very long before I heard through the grape vine about Head Chef Sam Diminich’s super seasonal menu that sources ingredients from local farmers and small businesses. And by “super seasonal,” I mean the kind of menu where the items are truly dictated by what is currently growing and available for harvest. Not the kind of “seasonal” that large commercial chains conjure up as a part of a marketing scheme to boost sales (like Starbucks and pumpkin spice lattes. And I’m not a hater! I love a PSL, there’s just a difference).

This ever-changing, super-seasonal menu gives the dining experience a shade of omakase. In Japanese, this phrase means “I trust you, chef,” and at Restaurant Constance, you are choosing to show up in trust, too. For example, the same menu item that includes mushrooms and greens may use maitake mushrooms and kale one week, then oyster mushrooms and swiss chard the next. While these minute details may vary, you can trust that the chef will ensure the dish will holistically still taste delicious and that all of the important elements work together harmoniously.

Restaurant Constance occupies a unique gray space between “fine dining establishment” and “mom-and-pop cozy.” Its menu lands more fine dining, where there are many ingredients and combinations that the average eater wouldn’t just use or cook with at home, while its ambiance is wholesome, warm, and familial, which I credit to Chef Sam’s desire to treat his staff well (higher retention) and the restaurant’s intimate 10-table dining room, a combination that makes for the perfect recipe to acknowledge regulars.

Head Chef Sam Diminich himself has a beautiful redemption story that I’ll share a short version of, for like Suárez Bakery, it makes the experience of Restaurant Constance all the more sweet!

Raised by three generations of chefs, Sam found his love for cooking during his two-year culinary program at Harry Georgetown Tech (Conway, SC), which then led him into obtaining a degree from Culinary Institute of America. However, throughout his life he battled addiction on-and-off, which culminated into a year of homelessness in 2013¹ and finally led him to begin his sobriety journey in 2014. Since treatment and a fiery determination to reunite with his family, Sam has received a number of accolades (Beat Bobby Flay 2020, nominated as a James Beard Semifinalist 2025, etc.), founded Your Farms Your Table in 2020, and his own restaurant named after his daughter in 2023².

Restaurant Constance provides a place of connection between guests and farmers, eaters and chefs, individuals and their community. It is a product of redemption and grace, and represents what farm-to-table is supposed to be. And if nothing else intrigues you about it, come for their dynamic menu (which has seen ~80 changes between 2023 and 2025 👀) that will keep your dinner plate interesting!

menu items ordered

dinner in January

honest reviews below 👇

Pickled Currant & Citrus Labneh: there was a lot of unexpected, interesting texture that was super fun and delicious—like, somehow the labneh isn’t even the main event? You feel like you’re eating a salad! In the best way. The naan however was sorta dry, and I wish it was more of the soft and tender and buttery kind. (rating: 9.5/10)

Seared Tuna Piccata: the texture of the sear juxtaposed with the melty raw interior of the tuna was such an addicting sensation for me. Plus, the flavor of the lemony risotto, meat-like maitake mushroom, and surprising addition of kale rocketed this to the top of my favorites list. (rating: 10.5/10)

Lions Mane Mushroom Vindaloo: I loved that the Lions Mane mushroom was cut into chunks, which allowed its texture to shine through. I did expect the dish to be a little more saucy (with the term “vindaloo”), but it was less Indian-inspired than I thought it would be, and gave “biryani turned fried rice” vibes with the level of dryness experienced in the dish. All in all, there’s too many other interesting items on the menu for me to want to order this again. (rating: 7.5/10)

Bread and Butter: the concept of an “apple cider doughnut bread pudding” was just too fun for us to pass up (we’re both huge apple/fall flavor fans)!! Because there were so many other facets of this dessert that brought more pronounced apple & cinnamon sugar flavors, it was difficult to taste the “apple cider doughnut” in the bread pudding. Normally, this would be disappointing for me, but this time it was totally fine since the apple butter was PERFECTION. I loved its potent apple flavor, and its irregular chunkiness (you can tell it’s homemade). The cream on the side also had a slight pumpkin chai profile. Overall it was just delicious; highly recommend for fall flavor fans. (rating: 10/10)

Cremé Brûlée Marshmallow: a birthday treat from the restaurant, and absolutely adorable. The marshmallow itself is housemade, and had a super gooey and tacky texture, almost taffy-like! Not too sweet, which made it pleasantly enjoyable. (rating: 9/10)

dinner in February

honest reviews below 👇

Pork Belly Pupusa: this overall had a mild flavor profile... the salsa had no kick (although, super fresh!). The filled tortilla had a texture similar to the homemade naan, and the filling was more homogenously mushy than I expected (I was surprised I couldn’t pick out the pork belly visually). Overall, still tasty, just a little smaller on the portion size compared with other starters on the menu. (rating: 7.5/10)

Rock Shrimp Arancini: this had a great flavor and crunch, but it was difficult to visually pick out or taste the “shrimp” in the “rock shrimp arancini.” I thoroughly enjoyed the aioli, pesto, and caviar, though! (rating: 8.5/10)

Winter Burrata & Mizuna Salad: I very much loved the roasted veggies in this, and was pleasantly surprised to find that the burrata paired very nicely with everything. The cornbread, though, was a little too tough for me (I like it more tender and crumbly), but my husband liked it because it wasn’t crumbly and didn’t dry your mouth out like cornbread often does. (rating: 9/10)

Red Wine Braised Beef Short Ribs: the grits that come with this dish are salty on their own, but pair really well with the braised meat (so definitely eat them together). The beef short ribs themselves were tender, but didn’t stand out from other short ribs I’ve had, so I’d try something else next time! (rating: 8.5/10)

Tiramisu: the coffee flavor in this is not very strong at all (it reminded me of a mocha cake my mom used to get for her birthday), and the mascarpone was super thick, like I was spooning cream cheese. Since I prefer my tiramisu stronger in coffee flavor and lighter in mascarpone cream texture, those were both negative points for me. The overall texture tiramisu was uniform and smooth, which was a plus! (rating: 6.5/10)

Truffle: okay, tell me how this birthday treat was an absolute home run for us? It’s luscious and dense and soooooo good. Wouldn’t mind it having a permanent place on the menu! (rating: 10/10)

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the RÉSUMÉ

address // 2200 Thrift Road, Charlotte, NC. 28208

operations // Tuesday - Saturday, 5:00 PM - 10:00 PM; Sunday - Monday, CLOSED

logistics // free parking available right in front of the restaurant; they share a strip with some other buildings on Thrift Road

• reservations are required, with 90-minute time slots per party

amenities //

• 1 public bathroom, no changing table

• limited indoor seating (10 tables), no outdoor seating

vibes // vintage plantation home meets alternative modern meets farm to table? Each wall is a vibe, it’s a fun mash-up

menu // very seasonal, expect variations (I almost hesitate to list anything because there’s bound to be something new!); vegetarian, vegan, pescatarian-friendly; dairy-free & gluten-free options available

• beverages ($4.50 - $18.00+): coffee (drip); espresso (cappuccinos, lattes, Americano), hot tea; mocktails

  ⭐ coffee supplied by Enderly Coffee Co.

  ⭐ whole milk, oat milk available

  • libations: beer & wine, cocktails, dessert wines

• starters ($16.00 - $22.00): raw bar (i.e., crudo, sashimi), jalapeño cornbread waffles, Korean fried chicken lettuce wraps, hummus/labneh + naan, arancini, pan-roasted mussels, etc.

• salads ($16.00 - $21.00): kale, roasted vegetables + burrata, chopped local bibb & radicchio

• entrees ($35.00 - $60.00): various main items featuring seafood (i.e., tuna, scallops, etc.), meat (i.e., beef short ribs, veal, wagyu), mushrooms, etc.

• desserts ($14.00 - $15.00): tiramisu, chocolate miso tart, flourless chocolate torte

recs // I would totally order that Seared Tuna Piccata again 💥

site // Restaurant Constance

1. Crane, Brianna. “Chef Sam Diminich is opening a restaurant a mile from where he used to be homeless.” AXIOS Charlotte. (February 22, 2022)

2. Larsh, Laurie, and Heidi Finley. “Restaurant Constance will open Friday in Charlotte’s Wesley Heights neighborhood.” Charlotte Observer. (January 26, 2023)