experience a unique dinner with anomaly in charlotte

Ever eat lobster on a rose petal? Cracked open a chocolate shell to find chicken underneath? Tasted yogurt off a plastic basketball?

The answer here is probably no unless you attended the Anomaly pop-up dinner “How She Broke Up With Me” last month in Charlotte.

Chef Sam Hart and sommelier Erin Skaryak have joined forces to create Anomaly, a dining experience like no other in the Queen City. For now, the pair is hosting pop-up dinners while they nail down a space for an actual restaurant.

Chef Hart is a Charlotte native who previously worked at Foxcroft Wine Co. and Haymaker locally and Alinea in Chicago. Skaryak spent time at 5Church, Mere’s, and Foxcroft Wine Co. before the partnership began.

Each pop-up is complete with a perfectly and thoughtfully curated menu with an equally important playlist with songs to match each course. The theme of December’s dinner took guests through the emotions of a breakup, and the menu was written on a burned CD that contained the evening’s tunes.

Here’s a look at a few of many courses from the night, which was held at Lincoln’s Haberdashery in South End.

Junk Food: oyster cracker sandwich with cool ranch spices, French onion dip, Osetra gold caviar, served on a flower

Secret Admirer: sweet white miso cured lobster with wasabi, lemon Mirin aioli, ikura, roses

Gripped: speckled and blue corn grits with Eastern Carolina pork on one and Western Carolina pork on the other, plus blanched chive garnished with two types of coleslaw

Mole: encased traditional Oacxan mole with prickly pear (with Springer Mountain Farms Chicken!)

Basketball: charmoula yogurt explosion

Classic: bordelaise, bone marrow butter croissant, stone ground mustard, salsify silk and chips

Truffle: 200-layer pave with alba and black truffle

Casserole: onion straw pie crust, pickled green beans, stewed green bean mousse, crispy shallots, cheddar cheese powder, mushroom cream, pickled enoki mushroom

February’s dinners are sold out, but you can get your tickets for the March pop-up (called Cafeteria) on March 18th on Tock ($175/person with add-ons available.) Two of the dishes will feature Springer Mountain Farms Chicken. Follow along on Instagram for date announcements.