Yesterday I met long-time Carolina Epicurean reader (and new friend), Nancy, at partners Chef Joe Scully and Kevin Westmoreland’s newest venture, Chestnut.
They’ve chosen understated signage high above the door at 48 Biltmore Avenue, (downtown) Asheville, so keep your eyes peeled or you’ll miss it.
Inside Chestnut, the meat shall we say, is where it’s at. They’ve done a complete remodel, creating a warm, inviting space that’s still “young” enough to not be considered stuffy.
Seating in the main dining area is mostly booths, with two additional table areas set up inside large plate-glass window bump-outs flanking the front door. One is set with a table for larger groups and the other has a number of smaller set-ups. Both good spots for watching Biltmore Ave. action.
A semi-private dining area in the back acts as overflow or group seating.
Both our meals were full of local love. Cheeses, meats and condiments on Nancy’s Local Charcuterie Plate ($10.50) were all sourced locally, as the name implies. Cheeses: Three Graces Dairy. (St. Paulin, Goldie, Flamenco[sp?]). Meats: Foothills-Pasture Raised Meat (house-smoked duck, Classic Salami, Soppressata), Lusty Monk mustard. City Bakery bread. And in-house pickled onions.
Everything was good, but we both thought the smoked duck was especially tasty.
Ground Turkey Sliders ($10.50), that day’s special, served with a Sweet Potato Salad sounded intriguing. Local turkey meat patties on toasted buns were topped with smoked Gouda, mango chutney, and arugula. These were a nice alternative to beef sliders, and the Gouda and chutney went well with the seasoned turkey.
We were both pleasantly surprised at the salad’s savory flavor – a nice contrast to the sweet chutney.
Chef Scully changes up the menu frequently, but you can get a good idea of what you might find at Chestnut by looking at their posted menus here.
48 Biltmore Avenue
Asheville, NC 28801