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March 11, 2025
Where the Industry Eats: Terrell Johnson of Prime Fish
Wine / sake sommelier knows how to pair casual and fine dining dishes
by TM Petaccia
Folks in the restaurant industry know good food, so we want to know where they eat when they’re not on the job. In this series, we ask a local chef, bartender, restaurateur, or food artisan to share their favorite restaurants in town and what they order there.
This week, we interview Terrell Johnson, sommelier for Omakase by Prime Fish. Johnson’s resume includes a who’s who of Charlotte fine dining spots, including La Belle Helene, Aria, Del Frisco’s, Soul Gastrolounge/Kiki’s Bistro, Steak 48, and McNinch House. His role in curating the wine and sake pairings for one of Charlotte’s most refined culinary experiences requires a finely honed palate to perfectly accentuate the flavors chef Robin Anthony produces. That doesn’t mean he’s solely about foie gras, sea urchin, and truffles. When he’s not on the clock, Johnson looks for a mix of casual and prime dining options. Always the sommelier, he adds his beverage pairings as bonus.
Cafe Monte, SouthPark
A mainstay Charlotte French bistro with a loyal customer base
Johnson’s order: Short rib baguette sandwich and French onion soup
Johnson’s take: “In terms of comfort food for me, this combo is ranks #1 and it’s not really close. Cold days, rainy days, off days, sick days, I’m hunting this one every time. By itself, it might be the best sandwich in the city. The trick is to order these items together though. They don’t offer a jus with the short rib sandwich, oddly enough. So, I eat the piping hot cheese off the top and submerge my sandwich into the french onion soup, using it as dipping “jus”. This combo is top tier for me.”
Johnson’s pairings: Champagne, 100%. High acid plus bubbles cleans up all the richness of this meal.
Stagioni: Four Seasons of Food, Myers Park/Eastover
Seasonal pizzeria and Italian spot by chef/restauranteur Bruce Moffett
Johnson’s order: Mortadella and pepperoni pizzas
Johnson’s take: “As a native New Yorker, I’m pretty particular about pizza. No tricks and gimmicks necessary, I really like the simple and classic — often, pepperoni and cheese. But I’ll eat anything. So I walked in one day and they offered me a seat at the “Pizza Bar,” which I didn’t know was a thing. It’s just a little perch to watch them flip pies that doubles as a full service counter. This mortadella pizza from chef Brittany Cochran and her team sent me to the moon. The kicker was the hot honey, which I am now confidently addicted to. If I had a choice to eat one thing for the rest of my natural life, it’d probably be pizza. But their whole menu is solid.”
Johnson’s pairings: Albariño from Spain, sauvignon blanc from Bordeaux, France, or Chianti Classico from Italy
Supperland, Plaza Midwood
A renovated church-turned-restaurant specializing in steaks and Southern-influenced sides
Johnson’s order: Pork Can Can, blackened onions, mushroom risotto, miso mac and cheese (add crab meat and chopped bacon)
Johnson’s take: “Supperland’s menu is cool. But to unlock the beauty of it, I found some combinations that send it over the top. This Berkshire pork belly and loin is topped with cherry mustard compote and presented with the lean cut on one side of the plate, the marbled cuts on the other. Combine them in one bite to get the balance. Eating them separately is probably a mistake. The sides are where I like to play with the menu. With the blackened onions and mushroom risotto, I mix them together. On their own, they are good. As a combo, chef’s kiss. I’m not calorie counting here. I go hard or I stay home.”
Johnson’s pairings: 2021 Roger Sabon Chateauneuf-du-Pape or as sommelier extraordinaire Michael Klinger advises
Anju, Montford Park
Korean and Korean-influenced food off Park Road with an extensive soju bar
Johnson’s order: Budae Jongol
Johnson’s take: “Picture a big stainless steel bowl that’s propped up on a stand with blue fire keeping its content hot. Inside this bowl is spicy soup, sausage, ham, kimchi, tofu, with a ton of ramen noodles — with cheddar cheese on top. It’s ridiculous and delicious. Bring a second person with you for that one. You will be hard pressed to finish it by yourself. My chef (Robin Anthony) took me here after a late night of work a few months ago. Now it’s a staple for me. Very much a little hidden gem of Charlotte, only a year old. And because they close at 2 a.m. on Friday/Saturday, it’s perfect for the industry kids. The galbi is the other item I’m eating here on the regular.”
Johnson’s pairings: Azure sake (junmai ginjo) or Echigo rice lager
The Cellar at Duckworth’s, Uptown
Upscale gastropub offering an extensive list of craft beers and specialty cocktails
Johnson’s order: 32 oz. tomahawk bone-in ribeye, truffle mac & cheese with pancetta, and caramelized Brussels sprouts
Johnson’s take: “An underground speakeasy in a 110-year-old building, what’s not to like? The ribeye might be the best “bang for your buck” steak in the city at $99 for 32 oz., cooked on open fire. Great char, great flavor. Cocktail program is pretty solid too. Anytime I have friends in town who have never been to Charlotte, I take them here for drinks and this steak. There’s a server named Jourdan who works there (ask for him) because he guides this cool experience very well.”
Johnson’s pairings: Whiskey
Jon G’s BBQ, Peachland
Acclaimed destination BBQ spot about an hour east of Charlotte
Johnson’s order: Brisket, beef ribs, jalapeño cheddar grits, bacon burnt ends
Johnson’s take: “I was fortunate to have a proper tour guide of Texas barbecue in Austin a few years back. One of the places I went to (La Barbeque) just got a Michelin star last year. It became the measuring stick. Jon G’s met the level. I was told to get there early (real early) for their 11 a.m. opening. I got there at 9 and I was 40th in the line. That’s when I knew this had to be legit. I received the food at 1:36 p.m., and it was absolutely worth it. Not to mention, free beer while you wait in line. Nothing feels more Americana than everyone waiting in that line for this BBQ. Every Saturday (the only day they open) feels a little like the 4th of July. If my work schedule allowed it, I’d probably be there once a month.”
Johnson’s pairings: Sparkling shiraz or red zinfandel
