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Customshop Restaurant Review: Before it was trendy to do so, Charlotte native chef Trey Wilson pioneered the seasonally changing menu focused on produce and proteins from local farms. Wilson describes his Elizabeth-area restaurant as a “modern Roman trattoria.” Seafood options are fresh weekly, sourced from a local fisherman, and pastas are made in house. Select one of the several options from the cold/raw menu to start: we suggest the yellowfin tuna crudo. For a more substantial entrée, go for the black linguine, complete with octopus, chorizo, mint and jalapeño. 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 final touch, opt for the bread pudding complemented by caramel ice cream. The wine list reflects the presence of many fine importers who 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.