Kreg Terry
Google
Sora is nothing short of extraordinary. My wife and I didn’t leave so much as a crumb behind. Every one of the 11 courses was executed with precision, creativity, and flawless balance. From the opening Egg & Caviar, Snow Crab, and Eel Brioche Bite, to the indulgent A5 Dumpling with consommé and truffles, the pacing and progression of flavors felt masterfully orchestrated. Highlights like the Scallop & Pearls with ossetra caviar and champagne cream sauce, the Honey Glazed Duck with foie gras and curry, and the decadent A5 Miyazaki with pomme purée and mushroom demi showcased the kind of thought and refinement you would expect at the very top tier of dining. The desserts were just as elegant and memorable as the savory courses.
The wine pairings were exceptional with each pour not only complementing the dishes but amplifying them, creating seamless harmony between kitchen and cellar.
What makes Sora truly remarkable, though, is the people. Chef Dorji is an artist. His menu feels both innovative and timeless. Tallah, our waiter, delivered impeccable service with warmth and attentiveness. Sara at the front of house elevated the night even further. Our conversations with her through the evening about food, wine, and restaurants reminded us why hospitality is as important as cuisine.
It’s astonishing to think Sora has only been open for four months. The experience already rivals Michelin-starred restaurants I’ve visited elsewhere, and it’s clear this will become one of Charlotte’s defining dining destinations.
I will return to Charlotte for Sora alone.