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Bonterra Restaurant & Wine Room Restaurant Review: Dilworth, a 19th-century Charlotte suburb, 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. Executive 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 fromages. Start with a fried green tomato BLT or a refreshing cucumber, basil, tomato and lump crab gazpacho. 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. Steaks, chops and other hearty fare, such as North Carolina grouper, round out the menu. For dessert, we suggest red fruit pie, with a filling comprising an interesting blend of strawberries, raspberries and rhubarb in a lavender cornmeal crust. The restaurant’s open-air cooler technology features 200 wines by the glass from a list that offers a good selection of dessert wines and ports. Brunch is available on special holiday Sundays only.