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Eric Ferguson

@salumi1

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Chef/Co owner L’Ostrica CLT

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THE RIBEYE DECKLE. With a little Japanese-Korean kick. Just add fries. Or salad. Or both. by @salumi1

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11 days ago

✨UPDATE: SOLD OUT! Please join our waitlist via @resy and we’ll contact you if something opens up. THANK YOU.✨Join us Nov 1 for a very special collaboration with our friends from @kalayaphilly . Listed at no. 11 on North America’s 50 Best list and recognized as James Beard Foundation’s 2026 Outstanding Restaurant of the Year, this Southern Thai restaurant in Fishtown is helmed by Chutatip “Nok” Suntaranon—North America’s Best Female Chef in 2025.

Drawing inspiration from her mother’s market stall in Trang, Thailand, Nok opened Kalaya in 2019 with just 32 seats. Word quickly spread about her bold flavors and heartfelt cooking, and the accolades followed soon after. Her cookbook, Kalaya’s Southern Thai Kitchen, was named among the best of 2024 by The New York Times. It sits on our coffee table at home for easy reference at all times.

She and Executive Chef William Flemming will join Chef Eric and team in our kitchen for one amazing night of collaboration here at L’Ostrica. Guests will enjoy six courses offered in a laid-back format that celebrates the family-style service common to both our Sunday Suppers and to Kalaya. Featured cocktails and wine, along with beer and other options will be available for purchase.

We could not be more excited to get to host these two and bring the flavors of Kalaya to CLT for one night. It’s a perfect gift to celebrate our third birthday. Tickets available via Resy.✨ by @salumi1

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15 days ago

DUCK IS BACK. This dry-aged duck breast is smoked using burnt sugar in lieu of charcoal or wood, plus warming aromatics such as star anise and cinnamon. Delicious on its own, its companion is an unassuming tartlet that often surprises: the tartlet shell is made from crispy duck skin, and the local koginut squash purée is topped with duck floss and local Asian pear.

A second, optional companion is the wine pairing for this dish. Produced in limited quantities by rising star @guyot.raphaelle , her Ceres Pinot Noir is hard to get your hands on and hard to put down once you do.

Available (only) on the Tasting Menu.✨ by @salumi1

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17 days ago

LAMB TWO WAYS. Chef Eric decided to have some fun with this dish, making a lamb belly and green garlic terrine pressed between two ultra-thin, toasty layers of our brioche to make a decadent little finger sandwich. It’s a playful sidecar to the main event: a lamb saddle roulade.

We debone this “Rolls Royce” cut (so called because of its tenderness and flavor), before stuffing it with what might be the Rolls Royce of spinach from Bluebird Farm. The roasted roulade is joined by another spring favorite from the market, Hakurei turnips, and a lamb demi. On both tasting menus this season.✨ taken in Montford Park by @salumi1

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6 months ago

STUFFED QUAIL. The kitchen’s butchery skills, the arrival of spring, and our love of local are all on display in this one dish. We start with fresh quail from @manchesterquail of SC and make a delicate mousseline from the dark meat and two early-spring favorites: morels and nettles. This is gently stuffed into the quail before it’s roasted and brushed with a glaze of soy, mirin, kombu, and local shiitakes. A bright pop of nettle cream and an umami-rich morel jus finishes things off. Available on both tasting menus.✨ taken in Montford Park by @salumi1

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6 months ago

L’OSTRICA TURNS TWO. Today marks the second year anniversary of L’Ostrica’s very first dinner service. We’re incredibly proud of what we’ve accomplished since then. It was ambitious to think that we could offer highly seasonal tasting menus while also reinventing ourselves every Sunday, providing delicious à la carte options at the bar, making crushable sandwiches from scratch, and building an award-winning wine program on the side. But that is what our talented team has done. And I genuinely believe that we’re just getting started.

We’re extremely grateful to every one of you who came to visit us, brought your friends and family the second time around, and helped us turn an empty space filled with gravel and rebar into a special place that somehow manages to feel like home and somewhere far away, all at once.

We’ll be celebrating all month long in big and small ways—some planned, some spontaneous. We hope you can find a little time on the calendar to celebrate with us. Here’s just a few ways you can (links in bio):

SUNDAY SUPPER (Nov 9): The theme: “Say Cheese.” As the name suggests, there’s cheese in every course of this menu, a blend of French and Italian influences.

SUNDAY SUPPER (Nov 16): Ramen Night returns.

TUESDAY TAKEOVER (Nov 18): Our second installment of this special series features Michael Le, owner of Hello Uncle, a Southeast Asian pop-up getting attention across the state. Expect to enjoy five savory courses followed by dessert—all prepared by Chef Michael and his team—including a Filipino style scallop opener, accompanied by hamachi with ginger and satsuma, and a Rohan duck with yellow Thai curry and rice. Limited seating.

HOLIDAY WINE TASTING (Nov 22): Save the date for our holiday wine tasting. Details coming soon.

SUNDAY SUPPER (Nov 30): Our 100th Sunday Supper. And mom is coming to town (this is your hint). **please excuse typo on the graphic. It is the 30th!**

With gratitude,
The L’Ostrica Team taken in Charlotte, North Carolina by @salumi1

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a year ago

RAZOR CLAM. Eric starts with fresh littleneck clams to make an XO sauce, steaming, shelling, and seasoning them with local baby ginger, gochugaru, and garlic before dehydrating them to concentrate all of the flavors, then rehydrating them so they can be fried with speck, shallots, more garlic, and more gochugaru.

This complex, layered sauce is then tossed with razor clams, coming to us live from Massachusetts, and fresh (not canned) hearts of palm, which lend a subtle creaminess and soft crunch to the dish. Dots of amontillado sherry gel may seem like a footnote, but you’ll catch the nutty sweetness that balances out the umami from the XO.

We love (love) razor clams, often enjoying them with bright, cooling flavors from ingredients like apple, cucumber, celery, and splashes of vinegar, but the smoky-sweet-umami flavors of the XO is just something else entirely and not to be missed.

Only on the fall Signature Tasting menu.✨ taken in Charlotte, North Carolina by @salumi1

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a year ago

Help me wish Happy Birthday to the one and only Cat Carter! You are the absolute best . It has been a year for the books that’s for sure! Everyone will be raising a glass tonight so let’s not forget to have a toast for you! Cheers to many more!! 🥂 by @salumi1

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2 years ago

Sometimes you just need to take a break and make some shrimp and grits. I’ve moved over to making mine with @ansonmills rice middlins, for a lot of reasons, but mostly because I think they soak up the sauce better. And sauce is everything. Tossed in some of @salumi1 smoked ham hock, fresh savory, and finished it with Korean chili oil, tomato, and scallion. Yes. by @salumi1

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2 years ago

Creating culinary experiences by blending tradition and modernity 🥕
@lostrica_clt @salumi1 @cat_yi_carter
✍️ @queencitynerve @timtimtokyo

Read the full article using the link in our bio 🔗

📸: @ricomarcelophotography
#ricomarcelophotography #RMPfood #qcnerve #queencitynerve #lostricaclt #cltfood #cltfoodie taken in Charlotte, North Carolina by @salumi1

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2 years ago

Green garlic and dashi chawanmushi with laughing owl farm egg, pioppino mushrooms, scallion. The delicate flavor and soft texture of this savory custard is a great way to start Sunday by @salumi1

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4 years ago

Brunch testing continues… classic raviolo with UAV cottage cheese, Mai’s Farm broccoli rabe, Blue Bird Farm egg, Small City Farm brassica flower, fresh cracked pepper. by @salumi1

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4 years ago