Upstream hosts its next BYOB event March 20: Diners can bring in the bottle they’ve been saving and have it with a four-course meal from Upstream’s Scott Wallen. On the menu: yellowtail chirashi (a salad of yellowtail, grapefruit, avocado and more); chilled lobster and udon noodles; coriander-crusted Carolina bison with miso parsnips and uni hollandaise; and a cheese plate of Abbaye de Bel’loc and accompaniments.
The night begins with a sparkling-wine reception. $65; Reservations are required: 704-556-7730. 6902 Phillips Place Court.
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