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Customshop Restaurant Review: Chef Trey Wilson, a native of Charlotte, describes his Elizabeth restaurant as a “modern Roman trattoria.” He’s been serving up a seasonally changing menu featuring produce and proteins from local farms since before doing so was trendy. A raft of small plates range from simple snacks like olives to cider-braised pork belly and an Ecuadorian-style wild shrimp ceviche. 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 smoked crispy duck breast or Heritage Farms (from Seven Springs, N.C.) pork chop. And don’t miss the bread pudding complemented by caramel ice cream for a final touch. An antique charcuterie slicer and candlelight make the romantic setting appropriate for special occasions or date nights. The wine list reflects the fact that a number of fine importers call Charlotte home. Although sections that promise a rosé don't actually list one, there are numerous unusual choices, including many by the glass from a variety of wine-producing regions.