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Bonterra Restaurant & Wine Room Restaurant Review: A 19th-century Charlotte suburb, Dilworth got its first permanent church in 1895. In 1999, John Duncan renovated that church and opened Bonterra Restaurant, creating a romantic setting rich with history. Chef Blake Hartwick’s "Food for Wine" menu includes several unique spreads, house-made pâtés, a nice selection of spicy olives, and an extensive array of local and regional cheeses. Start with the fried green tomato BLT, made with pimento cheese, picked onions, Johnston County Ham and tomato jam. Bonterra’s signature dish is fried lobster tail, served with smashed fingerling potatoes, seasonal vegetables, sweet-and-sour aïoli and a wildflower honey-and-soy reduction. There are steaks, chops and other hearty seasonal fare. Raw materials emphasize North Carolina-grown produce and proteins. Dessert offerings change with the season as well, but winners have included the Mandarin orange cheesecake and pecan tart. The restaurant’s open-air cooler technology features 200 wines by the glass from an extensive list that includes a good selection of dessert wines and ports. While some North Carolina beers are available, only one of North Carolina's more than 100 wineries is represented: Shelton Brothers. But that's a start. Brunch is available on special holiday Sundays only.