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Tasting + Training

Join us for a small scale tasting event at 133 West. We are training and preparing for a full opening and these seatings allow you to enjoy tasting portions and us to fine tune our methods

Call 704-750-4100  or

Book Online Below  or email

Each Seating Time is limited to 10 

$40 Dinner - $25 Brunch

  • Wednesday 8/126pm, 6:30pm, 7pm 7:30pm All Sold Out

  • Thursday, 8/13 6pm, 6:30pm, 7pm 7:30pm All Sold Out

  • Friday 8/14:  6pm, 6:30pm , 7pm , 7:30pm All Sold Out

  • Saturday 8/15:  6pm, 6:30pm, 7pm 7:30pm All Sold Out

  • Sunday Brunch 8/16 : 11am, 11:30am, 12pm, 12:30pm All Sold Out

  • Wednesday 8/196pm, 6:30pm, 7pm, 7:30pm  All Sold Out

  • Thursday, 8/206pm, 6:30pm, 7pm, 7:30pm  All Sold Out

  • Friday 8/21 6pm, 6:30pm, 7pm, 7:30pm  All Sold Out

  • Saturday 8/22:  6pm, 6:30pm, 7pm, 7:30pm  All Sold Out

  • Sunday Brunch 8/23 : 11am, 11:30am, 12pm, 12:30pm All Sold Out

Wednesday Tasting

Southeastern Salad

roma crunch lettuce topped with roasted corn, pickled watermelon rind, avocado, fried jalapeno & cotija cheese finished with a house made sweet-corn vinaigrette


Trio Dip

tzatziki, pimento cheese, and caramelized pineapple salsa curated in house served with gaufrette fried potatoes


Vegan Mac & Cheese

cavatappi pasta tossed in creamy smoked bechamel sauce


Pork Ribeye & Succotash

 fresh peach and jack daniels brined pork ribeye served over farm fresh succotash with beet and local honey BBQ sauce and corn puree


Peaches & Cream

caramelized peach with honey brown butter served with vanilla bean ice cream, finished with cinnamon toast brioche crumbs

Thursday Tasting

Cornbread Panzanella

sweet potato cornbread croutons, fresh local tomatoes & pickled onions topped with siano mozzarella, fresh basil and drizzled with chili oil and sherry vinegar


Fried Green Tomatoes

low country fried green tomatoes with crab, shrimp and bacon succotash


Bacon Steak

local NC bacon, gremolata drizzle with sliced tomatoes and sherry vinegar


Shrimp & Grits

jumbo shrimp, geechie boy cheese grits, peppers, onions and tasso ham gravy


Banana Pudding

 ripened bananas, vanilla wafer with velvety pudding, sweetened whipped cream, bruleed bananas & salted peanuts

Friday Tasting

Caesar Salad

roma crunch, house-made caesar dressing, butter croutons, grated parmesan


Brie & Crackers

baked brie topped with raw, unfiltered honey-comb and fresh thyme


Roasted Brussel Sprouts

brussel sprouts with bacon shallots, white wine, lusty monk creole mustard sauce


Steak / Parmesan – Truffle Frites

CAB chateau, house cut frites with truffle and parmesan 


Drunken Mousse

limoncello, rumchata, and baileys irish cream mousse topped with fresh cream and shortbread cookie

Saturday Tasting

Arugula Salad

tega hills baby arugula, fresh blueberries, toasted sunflower seeds, red onion, local honey and orange marinated siano mozzarella with creamy poppyseed vinaigrette


Prime Steak Martini

prime steak tips, house whipped potatoes, brandied peppercorn cream, crispy tobacco onions


Piglet Puppies

andouille sausage stuffed hushpuppy served with chipotle crema


Veggie Risotto

carolina-gold rice, farm fresh vegetables, hand crushed tomato broth, fresh herbs, parmesan cheese garnished with basil oil


Dark Chocolate Torte

drizzled with macerated raspberries

Photo Apr 24, 10 53 59 AM.jpg

Sunday Brunch Tasting

Vegetable Frittata

2 eggs, vegetables, cheese, fresh herbs with fruit salad


Home Made Tomato Pie

heirloom tomatoes, sweet onion, fresh basil, creamy sauce layered in a flaky crust with side of harvest salad


Chipped Beef & Gravy on Toast

dried, chipped beef in a rich gravy smothered over sour dough toast

Red Velvet Whoopie Pie

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