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Customshop Restaurant Review: Charlotte native chef Trey Wilson has been serving a seasonally changing menu featuring produce and proteins from local farms since before doing so was trendy. He describes his Elizabeth-area restaurant as a “modern Roman trattoria.” Small plates range from simple snacks such as olives to a cider-braised pork belly and venison croquette. We give high marks to the grilled barbecue octopus served with fingerling potato salad, lemon jam and Calabrian pepper aïoli. For a main, go for the crispy duck breast, served with duck crackling sausage and stewed mushrooms. You won’t want to miss the bread pudding complemented by caramel ice cream for a final touch. The wine list reflects the fact that a number of fine importers call Charlotte home. As a result, it's replete with unusual choices, including many by the glass from a variety of wine-producing regions. Many cost less than $50 a bottle. An antique charcuterie slicer and candlelight make the romantic setting appropriate for special occasions or date nights.