The story
That line from Restaurant Constance’s own website captures the spirit of this 10-table dining room on Thrift Road. The restaurant is a project of Your Farms Your Table Group, a Charlotte-based farm-to-table collective that prioritizes sustainable sourcing and local farmers. The menu changes with the seasons, and each dish is built around ingredients from the region.
Chef Sam Diminich grew up in his family’s restaurant and later graduated from the Culinary Institute of America. He trained under Georges Perrier at Le Bec Fin in Philadelphia, worked as sous chef at BLT Steak in the Ritz-Carlton Charlotte, and was executive chef at Upstream Restaurant. In 2020, he appeared on Beat Bobby Flay and won with a lobster risotto, a pivotal moment that pushed him to open his own place. Diminich is also co-leader of the Charlotte chapter of Ben’s Friends, a support group for food and beverage professionals in recovery. His cooking blends traditional techniques with contemporary flavors, always centered on local ingredients.
The menu is divided into raw bar and starters, salads, entrees, and desserts. Standouts include the Tentsuyu Marinated South Carolina Poussin with koshihikari rice and miso jus, the Pan Roasted Grouper with clams and tomato broth, and the Red Wine Braised Short Ribs with smoked tomato jus. Desserts like the Chocolate Miso Tart with black sesame shortbread and the Basque Cheesecake with goat cheese and rhubarb show the kitchen’s range. The restaurant also offers a curated beverage program with local beer, wine, and non-alcoholic craft cocktails; guests may bring their own wine for a $30 corkage fee.
The 90-minute seating policy keeps the evening flowing, and the space is described as cozy. The Michelin guide recognized Restaurant Constance with a Recommended award in 2026, a fitting nod to the precision and warmth of Diminich’s American cooking. It’s a place where the community gathers around a table built on seasonality and care.
Recognition
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