A look inside the revamped Customshop in Elizabeth

Have you had the brioche bread pudding at Customshop yet? I firmly believe it’s important for every Charlottean to experience it. It’s got apples, walnuts and ice cream — and possibly crack based on my level of addiction to this dessert.

There’s never been a better time to order it or anything else at Customshop.

Chef and owner Trey Wilson has just finished updating the 8.5-year-old Elizabeth Avenue restaurant’s cozy interior and launching a new fall menu.

Inside, new wooden booths are accented by creative ironwork, all by Charlotte artisans.

The revamped menu features six or seven crudo options each evening, such as scallops with blood orange and pickled jalapeno or yellow fin tuna with aioli.

Plus, those who are longtime fans of Wilson’s house-made pasta will appreciate that the menu now offers even more options.

“I’m playing around with more intricate pastas,” said Wilson of dishes like cocoa rigatoni and cheese pumpkin cavatelli.

If the words “cheese pumpkin cavatelli” weren’t enough to prompt you to immediately make reservations, consider these two things:

– It’s easily accessible from uptown with the new streetcar stopping just outside and …

– If you opt to dine at the bar, you receive 20 percent off your meal (alcohol not included).

Oh, and I checked with Chef Wilson about the bread pudding — totally for journalistic purposes. It’s staying on the menu.

“Always,” he said. “I tried to take it off once and it just didn’t fly.”

Photos: Customshop

This story was originally published September 25, 2015 at 12:00 AM with the headline "A look inside the revamped Customshop in Elizabeth."