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vivienne_clt

@vivienne_clt

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Nordic Flavours.
Bringing the far north, south.
🇩🇰🇫🇴🇮🇸
Mon/Tue: Closed
W/Th/F: 4-9PM
Sat: 11AM - 9PM
Sun: 1PM - 6PM

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Absolutely honoured to be nominated this year by @unpretentiouspalate for Non-restaurant Chef of the Year for our work at Vivienne. Bringing our take on Nordic food through NC terroir is the roots of which everything we do springs from, and we couldn’t be more proud to serve Charlotte and to feed so many wonderful friends and guests over the last year. We work with so many wonderful people across the state and really all over and this work doesn’t happen without any of them. Most importantly I’m grateful for my family @cameronjbarker_ you really are the one who makes it all happen. I love you so much!!!

To be amongst so many talented people who make Charlotte so special is the biggest honour of my culinary career so far.

Thank you Charlotte! Skål 🥂 by @vivienne_clt

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2 days ago

Hej Venner! We are so thrilled to announce our inaugural Autumn 2026 menu at @freerangebrew ! Starting tomorrow 10/2 🍁 we wanted to create something that felt like a deeper bond between our Danish and NC roots and we couldn’t be prouder to work with so many great vendors, farmers, and fisheries that make what we do possible.

No more waiting for the weekend to have our specials. Full dinner. Every night. Wednesday through Friday!

Also… we can’t wait to share what we have coming later this Autumn with @resy 👀

See you this weekend! Skål 🥂 by @vivienne_clt

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14 days ago

Hej Venner/Carnales 👋🏼

Our menu for this Saturday’s 9/26 collaboration with our dear friends @car.nal_ is here and we couldn’t be more excited. A celebration of seasonal changes, fresh Nordic seafood bounties, and deep rooted Mexican flavours. Cooking all day from 11am - 9pm at @freerangebrew 🇲🇽🍻🇩🇰 by @vivienne_clt

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22 days ago

CARNAL X VIVIENNE.
MEXICAN X DANISH.
9.26.26
11AM - 9PM
A LA CARTE - ALL DAY
@freerangebrew
🇲🇽🍻🇩🇰
So excited for this collaboration that’s been in the works for so very long!!! by @vivienne_clt

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a month ago

Turbot en Croûte. Delicate layers of spinach and leek, mousse made from whole turbot trimmings in a Vin Jaune beurre blanc and coriander oil. Only on Fridays and Saturdays! We’re so lucky to receive beautiful whole Turbots every Friday from our friends at @brownetradingco 🐟 by @vivienne_clt

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a month ago

Hej Venner 👋🏼 introducing our newest dish on the menu :

Flæskesteg Sandwich - a mountain of locally raised pork loin with cracking, rødkål (sweet and sour red cabbage), long strips of our house pickles, and strong mustard on a rye tavern roll. Available everyday and we couldn’t be happier about it 🫶 by @vivienne_clt

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2 months ago

Have you tried our Smørrebrød?! A truly Danish staple on our weekend menu. Roast Beef and Horseradish, Prawn and Egg, and @fangst.nordic Sardines. Cold. Classic. Crushable.

And it’s made even better with the fact our Rugbrød (dark rye bread) is made locally by the wonderful people of @verdant_bread by @vivienne_clt

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2 months ago

Hej Venner 👋🏼 Mange Tak (Thank You) to everyone who has visited us over our 1st month at @freerangebrew and for making us a part of your days.

Come beat the heat this weekend and try some of our new weekend menu Saturday 11am - 9am & Sunday 1pm - 6pm
New Smørrebrød 🌿🐟 @fangst.nordic Sardine and herb mayo

Stjerneskud (Shooting Star) 💫🍞 a decadent open faced sandwich of fried Lemon sole, baby prawns, smoked trout roe, whitefish roe, white asparagus, and Marie Rose sauce on @verdant_bread country loaf

And Æbleskiber 🇩🇰 our Danish cardamom pancake balls are available everyday!!! by @vivienne_clt

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2 months ago

Hej Venner! 👋🏼 we have a great weekend of flatfish fun ahead of us! Join on on Friday and Saturday for our Turbot en Croûte (5 servings available per night) and for our weekend special - Whole grilled Lemon Sole with pickled gooseberry. by @vivienne_clt

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2 months ago

The hottest dish in CLT right now is the Turbot en Croûte from @vivienne_clt, a labor of love that involves carefully wrapping filleted fish, leeks, and spinach in a crunchy pastry cocoon and serving it with an addictive coriander beurre blanc. Vivienne co-founder James Barker brings Scandinavian cuisine to @freerangebrew inspired by his Danish heritage, so you can expect the menu to feature a blend of street foods with traditional home-cooked comfort foods like this one. Because of the complicated process required for this dish, there is a limited amount of Turbots available each Friday and Saturday night, but if they've already been gobbled up by your brewery buddies there are plenty of other Nordic nibbles to choose from. Honorable mention to the Toast Skagen (Swedish shrimp salad, trout roe, and dill on brioche) pictured second. 🐟 by @vivienne_clt

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3 months ago

Hej Venner 👋🏼 Thank you for such an incredible anniversary weekend! We still have a handful of our 1st Anni Helen’s Specials left.

Wild Maine Diver Scallops seared hard and basted in Fennel Pollen Butter, Vin Jaune beurre blanc, and coriander oil. Finished with locally grown nasturtium leaves and @ladyedisonpork lil shorty country ham.

Last call from 2-6 tomorrow! Skål! by @vivienne_clt

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3 months ago

Our Turbot en Croûte. A labour of love. We receive whole French turbot every Friday and carefully fillet them into 4 filets. Nothing goes to waste here. The fillet sits on a a light layer of mousse made from the leftover trim of the whole fish, underneath all of that turbot goodness is layer of buttery sautéed leeks and spinach. Everything is then wrapped in pasty dough and shaped into the form of a turbot. Served along side of a vin jaune beurre blanc split with coriander oil.

Offered weekly during our Friday and Saturday dinner service at @freerangebrew . Limited 10 servings per night. by @vivienne_clt

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3 months ago