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Award-winning teams pair up for a tasting at this new Dilworth wine bar

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A Michelin-recommended team and a James Beard Award winner are teaming up for a collaboration that offers a preview of what’s to come in the Charlotte food scene.

Emmy Lou’s, the new Dilworth wine bar from the team at Customshop, will host the Feb. 12 dinner-and-drinks event with the team at Uchibā, a Japanese cocktail bar and restaurant by James Beard Award-winning chef Tyson Cole that’s on its way to Plaza Midwood.

No tickets will be sold — it’s a first-come, first-served experience from 5-10 p.m. that will be the first chance for Charlotte foodies to taste Uchibā’s dishes and sake.

“What’s cool about this collaboration is that it feels so natural,” chef Andres Kaifer said in a news release.

“Shaun and I share a similar philosophy on food: it needs to be approachable, thoughtfully sourced, and executed with precision; working together has been a pleasure. We’ve only been open for a little over a month, so it’s really awesome to be able to take on projects like this,“ he said.

Two restaurateurs are seated across a small, round wooden table in a booth inside a brightly lit restaurant or cafe. The one on the left wears a dark hoodie, and the one on the right wears a black jacket and vest. The background shows a large window with bare tree branches and bright sunlight, and the interior wall behind the man on the right has textured, light-colored square tiling.”
Chef Andres Kaifer and business partner Alex Bridges sit in the “best seat in the house” at Emmy Lou’s. Heidi Finley CharlotteFive

Chef Shaun King, chef de cuisine at Uchibā Charlotte, expressed a similar sentiment.

“I was drawn to Emmy Lou’s, and honestly, anything Chef Andres touches, because when you see the menus he develops and taste his food, you can tell everything is crafted thoughtfully, and with intention,” he said in the news release.

Headshot of a smiling chef, wearing a white shirt and standing against a dark brick wall.
Chef Shaun King of Uchi and Uchibā. Courtesy of Uchi

“This pop-up is all about exploring and celebrating the harmony of wine and food with unexpected and surprising combinations of ingredients.”

The menu planned for the evening is:

Meat and cheese:

  • Emmy Lou’s current selection of meat and cheese with Uchibā accompaniments of Uni smoked ponzu butter and yuzu marmalade; edamame jalapeño spread and cashew pesto; cave‐aged nori butter, smoked trout roe, chive and pickled shallots

A close-up, slightly high-angle shot of a small, ornate white appetizer plate sitting on a dark wooden table. The plate contains a cluster of green and dark purple olives, glistening with oil; slices of orange zest and fresh rosemary sprigs tucked among the olives; and a thick, golden-brown slice of salted focaccia bread resting on top of the olives.
Emmy Lou’s marinated olives dish comes with assorted pitted marinated olives, citrus, herbs and focaccia. Emmy Lou’s

Small and shared plates:

  • Baked Feta – Emmy Lou’s
  • Hamachi Tiradito – Emmy Lou’s
  • Hama Chili – Uchibā
  • Pasta Salad – Emmy Lou’s
  • Ricotta Gnocchi – Emmy Lou’s
  • Shrimp Cocktail – Uchibā
  • Tuna Tartare – Uchibā
  • Toasted Rice Cakes – Uchibā
  • Wagyu Tartare – Emmy Lou’s
  • Winter Greens Salad – Emmy Lou’s

A high-angle close-up of two small plates on a wooden table. On the left, a rustic brown bowl contains three delicate steamed dumplings sitting in a light broth, topped with crunchy orange crumbles and fresh microgreens. On the right, a gray plate holds fried appetizers served with a small white bowl of creamy orange dipping sauce and a bright pink radish garnish.
Emmy Lou’s is teaming up for a collaboration with Uchibā in Charlotte on Thursday, Feb. 12. Kayla Enright

Skewers by Uchibā:

  • Kinoko Mushroom Skewer (2 per order)
  • Wagyu Beef Skewer (two per order)

Nigiri by Uchibā:

A close-up shot of a small wooden serving board on a green marble surface. On the board is a single piece of torched nigiri sushi topped with a dark garnish, a small glass filled with an amber-colored liquid, and a lime wedge coated on one side with red chili seasoning.
Uchibā’s nigiri, paired with a cocktail. T Hallmark

Desserts (Emmy Lou’s current menu with a Uchibā twist):

  • Seasonal Sundae
  • Tiramisu Basque Cheesecake

“I love our little space, and it’s really meaningful to be able to use it to support new chefs and keep building connections within our expanding food and beverage community,” Kaifer said.

A wooden tray on a white marble table holds a full tapas-style spread and a glass of white wine. The tray includes a bowl of hummus with sliced vegetables, a dish of olives, charcuterie, and cheese, a bowl of creamy pasta topped with shredded cheese and chives, and a small square of tiramisu for dessert.
A spread of small plates at Emmy Lou’s. Emmy Lou’s

Location: 2400 Park Rd, Suite H, Charlotte, NC 28203

Menu

Cuisine: Wine, small plates

Instagram: @emmylousclt

This story was originally published January 27, 2026 at 6:00 AM.

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Heidi Finley

The Charlotte Observer

Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.
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