Charlotte Restaurants

New Chef Brings Pacific Rim Influence to Upstream

An oldie but goodie and SouthPark favorite, Upstream has been consistently delicious every time I’ve visited (the first being back in 2015 for my birthday).

New Executive Chef Sam Diminich brings no exceptions.

Chef Diminich has 18 years of experience in the biz and grew up in his family’s Italian restaurant in Myrtle Beach, SC. He studied at the Culinary Institute of America, took on his apprenticeship in Philly, and went on to cook in D.C., Raleigh, Charleston, and beyond. He even served as sous chef at Upstream in 2003 and most recently worked his magic at Hamptons in Sumter, SC.

Welcome back, Chef!

I recently tried a few of Chef Diminich’s dishes and am happy to report that loyal Upstream fans will be perfectly pleased with the new leadership.

photo jan 15, 6 10 49 pm (1)
Chicken Thigh and Wagyu Steak Robata Skewers (Robata is an “ancient style of Japanese cooking with skewers over an open flame with an oak charcoal grill.”) So juicy and flavorful. The lemon is meant for squeezing on the chicken. Do it.
photo jan 15, 6 14 11 pm (1)
Wagyu Flank Steak Nigiri. Scallion rice, kimchi relish, crispy ginger, red miso aioli. The perfect bite, especially with that aioli.
photo jan 15, 6 32 21 pm (1)
Oven Roasted Oysters. Country ham, leeks, aioli, scallion bread crumb. I like my oysters steamed or raw with cocktail sauce and lemon, but I also really freaking like these.
photo jan 15, 6 45 02 pm (1)
Kale Salad. Duck confit, Asian pear, candied ginger, cider sesame vinaigrette. THIS is how you should eat a salad.
photo jan 15, 7 00 23 pm (1)
Shishito Peppers. Blistered shishito peppers, sea salt, bonito mayo. Hopefully you caught this video on my Instagram story. The steam from the peppers makes the bonito flakes wave around.
photo jan 15, 7 14 17 pm (1)
Korean Fried Chicken Lettuce Wraps. Springer Mountain Farms chicken, Korean BBQ sauce, bibb lettuce, herbs, cucumber kimchi. Do I even need to tell you how tasty these are?
photo jan 15, 7 38 09 pm (1)
Grouper. Wood oven roasted, lobster-miso minestrone. Rich and flavorful.
photo jan 15, 7 39 07 pm (1)
Roasted Cauliflower. Locally sourced purple cauliflower.
photo jan 15, 8 00 32 pm (1)
Sweet Potato Mousse. Shortbread, cranberry, toasted marshmallow. Tasted like Thanksgiving!
photo jan 15, 8 01 24 pm (1)
Frangelico Caramel Apple Pie. Warm brown sugar streusel, spiced apple gelato. Wish I could have eaten more of this delicious pie, but as you can see, I was a bit stuffed…

Impressed?? Upstream is currently participating in Queen’s Feast, so now’s the perfect time to make a reservation. (January 18 – 27, 2019)

This post was created after a complimentary meal from Upstream. All opinions are my own.

 

2 thoughts on “New Chef Brings Pacific Rim Influence to Upstream

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