Q: Sovereign Remedies: serving up delectable eye candy {photolog}

Asheville – This past Thursday, four friends met for dinner at Sovereign Remedies. The evening involved five cocktails, a pint of local craft beer, five small and 2 large plates. No beverage photos were taken, but I felt compelled to document the beautiful food presentations that also happen to taste amazing. We did share an order of Bone Marrow Tater Tots ($8) with capers, celery, and pickled red onion. Three come on the plate, so two of us shared one tot and the other two each had their own. Next time, I’m ordering three for myself. Loved these! “Honey Crisp Apples ($11): Celeriac, Lobster Mushroom, Pickled Turnip, Melon Vinaigrette, Sunflower Seed” “Perfect New Potatoes ($11): Corn Pudding, Concord Grape, Red Onion Marmalade, Brown Butter” “Watermelon Glazed Carrots ($12): Figs, Daikon Sprouts, Popped Sorghum, Pickled Mustard Seed” Tomato and Cucumber: sorry, no price or description for this one “Bavette Steak ($19): Honey Mushroom, Delicata Squash, Shell Beans, Green Tomato, Herbed Jus” “Joyce Farm Chicken ($18): Breast, Thigh Presse, Pickled Scallion, Summer Squash, Nasturtium Aioli, Baby Fennel” Read about a previous dinner at Sovereign Remedies here. Sovereign Remedies 29 N. Market Street (At the Corner of Walnut) Asheville, NC 28801 Phone: 828-919-9518

Q: Posana: where to go for Sunday Brunch

Asheville – Posana was my husband’s choice for Father’s Day Brunch this year. Oh, okay. I guess I’ll struggle through a meal at one of my favorite Asheville eateries. Even thought it’s one of my favorites, I hadn’t been for Brunch before. Our son lives a few blocks from Posana, so he met us there. He ordered iced tea, which first steeped in this fanciful set up. Things like this add to the experience just enough that they’re kinda cool – not gimmicky. And the tea had great flavor. Not your normal Biscuits and Gravy. Posana’s version has fried chicken on each house-made biscuit half, topped with Jones Dairy sausage gravy, and served with home fries ($13). I didn’t take my usual bite or two, but my son thought it was delicious. I went with a Roasted Asparagus Omelet ($12) which was really nice. As omelets go, this one was light and fluffy, with flavorable, firm asparagus. Normally this Posana Blueberry Brioche French Toast ($12) is something I’d order, rather than my husband. It’s served with sweet corn crème anglaise and blueberry mascarpone. Delicious! See the full Brunch menu here. See all Posana menus here. Posana has a nice patio area. While the weather’s warm, sit there if you can. It’s great for people watching. Posana 1 Biltmore Ave Asheville, NC 28801 Phone: (828) 505-3969

Question 1

Looking Glass and Sugar & Snow Collaborate in the name of Great Gelato

Accepted Answer

Asheville &#8211; Two Asheville Area businesses, Looking Glass Creamery and Sugar & Snow Gelato are teaming up in the name of delicious gelato. Sugar & Snow Gelato is a local company that has always made their popular line of gelato from scratch. They use simple whole ingredients in their proprietary gelato recipes, versus a commercially prepared base from unknown origins that is the more typical starting point of many ice cream and gelato makers. Local sourcing and top-quality ingredients have always been important to Amy Pickett, founder of Sugar & Snow. She has used creamline milk and heavy cream from North Carolina farms from day one. When it came time to find another dairy provider to keep up with demand, she saw an opportunity to bring her sourcing even closer to home. She decided to reach out to Jennifer Perkins of Looking Glass Creamery to see if there was a possibility of using the milk from the company’s herd of pasture based dairy cows.

The two met and discussed different options and a field trip to the dairy was scheduled very early one morning for Amy to see the farm, the cows, and the process of picking up fresh milk to transport it back to Looking Glass Creamery for production. On that day, a test batch of Amy’s proprietary gelato base was made to test the process and evaluate the resulting gelato from the new, single source, pasture-based milk of the Looking Glass Creamery herd. The resulting gelato base is the blank slate used to create many of Sugar & Snows signature flavors like RAD Mint, Double Shot Espresso, and Brown Sugar Pralines. “The first batch was excellent! It’s exciting to not only know what specific farm our milk is coming from but to have been there, seen the beautiful rolling pastures, know the farmer, and know that our milk is as fresh and local as it can possibly be.” says Amy Pickett. The cooperative endeavor will also help Sugar and Snow boost production and expand their distribution into wholesale markets. Having Looking Glass Creamery make the Sugar and Snow gelato base in their licensed dairy manufacturing facility allows Amy to focus more on sales and expanding distribution to restaurants and grocery stores. Sugar & Snow’s staff will continue to churn the gelato base in their batch freezer, bake cookies for mix-ins, and cook their other gelato base recipes at their commercial kitchen.
For Looking Glass Creamery, this type of cooperative arrangement is just what the company is looking for as they undertake an expansion and build a new creamery on their recently acquired dairy farm. “We are looking to grow our cheesemaking business but also find new opportunities that our expanded location on the farm will allow us to undertake such as making custom dairy products like Gelato base for Sugar and Snow or private label for destination companies that would like to offer a signature cheese to their guests and visitors.” says Jennifer Perkins.
Looking Glass Creamery is also excited to offer Sugar and Snow Gelato for sale in their soon to be expanded retail shop in Fairview and eventually down on the dairy farm in Columbus, NC. “We are looking forward to not only selling Sugar and Snow Gelato that will be made from our milk, but we hope we can twist Amy’s arm into making a special variety just for us featuring our dulce de leche Carmoolita with a hint of sea salt.”, says Looking Glass Retail Manager Sean Stanley.
Looking Glass Creamery is a small award-winning cheese making company that operates a pasture-based dairy in the rolling foothills of Columbus NC. Visit with the cheesemakers and purchase their award-winning cheeses and caramel at their shop located just off the beaten path outside of Asheville, NC at 59 Noble Rd, Fairview, 28730. The cheese shop menu also includes cheese and wine pairings that can be enjoyed on site from tables with a mountain view. Sugar & Snow Gelato makes gelato, sorbet, and bakery treats from scratch in Asheville, NC. Their gelato is available in specialty food stores, on restaurant menus, at catered events, and at their café. In addition to plenty of sweets, the café menu includes freshly made panini, espresso and local beer. The café is located near the N.C.Arboretum and the popular Bent Creek mountain bike destination, alongside Billy Goat Bikes: 1446 Brevard Rd, Asheville, 28806.

Question 2

Asheville's Chocolate Fetish has what you need for Valentine's Day

Accepted Answer

Asheville &#8211; Looking for a fresh new way to show your sweetie how much you love them? Asheville chocolatier, The Chocolate Fetish, has the perfect solution with their innovative hand crafted chocolate art. Some of their creations will have you wondering if they can really be made out of chocolate. One delicious bite and you&#8217;ll answer yes!
So how do they make their delicious chocolate art? Most popular for Valentine’s Day are their chocolate high heel shoes. These begin with carefully decorating a plastic mold with colored chocolates. Next, the chocolatier fills the mold with melted chocolate which is allowed to cool. Then the shoe is removed from the mold and finishing touches are added. You will find shoes adorned with chocolate hearts and cameos, decorated with edible chains and buckles, and boasting hand sculpted chocolate roses.

Other chocolate art you can discover at The Chocolate Fetish includes chocolate polar bears, heart shaped boxes, and champagne bottles. The chocolate champagne bottles, which are the same size as a real champagne bottle, are made hollow and filled with “bubbles” of Belgian chocolate. Break the bottle open and enjoy the delicious morsels of chocolate inside.
If traditional is more your style The Chocolate Fetish has that too with the region’s largest selection of heart shaped boxes. You can get a heart shaped box that holds anywhere from one to more than 100 pieces!
There is no shortage of chocolate art to fill your box with. Featured for Valentine’s Day are Dark Desires Truffles and Hand Decorated Chocolate Hearts. Dark Desires truffles are filled with a decadent 65% dark chocolate ganache and topped with a vibrant LOVE pattern. This pattern is created using an edible transfer sheet that has been printed with edible colored cocoa butter.
The Chocolate Fetish is located at 36 Haywood Street in downtown Asheville. Their award winning handcrafted artisan chocolates have been made on site since 1986. They ship nationwide and orders can be placed on their website at www.chocolatefetish.com.
Enjoy and give the best!
Release

Question 3

White Labs Kitchen & Tap - it's all about the yeast!

Accepted Answer

Asheville &#8211; Slightly off the beaten path &#8211; meaning just outside Asheville&#8217;s downtown core, but easy to get to &#8211; is a new-ish company called White Labs.
&#8220;What began as home brewers searching for higher quality yeast, quickly grew into a team of dedicated biochemists exploring new ways to advance brewing altogether.&#8221;
Their primary focus is yeast research. And what better place to set up labs for yeast research than Beer City?
They also happen to have a pretty hip little &#8220;boutique restaurant and tasting room that showcases the delicious art of beer-infused and fermented foods.&#8221; in the adjoining building. They call it White Labs Kitchen & Tap. In nice weather, the patio out front would be the place to be. Hope they have umbrellas for those tables, though.
I wanted to see if I could taste the difference between four Pasteur Coffee Porters, each made with different yeast so I ordered a flight. They include a lot of information on the menu:

White Labs • Pasteur Coffee Porter &#8211; WLP004 Irish Ale Yeast • Porter &#8211; Other • San Diego, CA • 5.05% ABV • 35 IBU • 152 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP006 Bedford British Ale Yeast • Porter &#8211; Other • San Diego, CA • 4.94% ABV • 36 IBU • 148 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP059 Melbourne Ale Yeast • Porter &#8211; Other • San Diego, CA • 5.07% ABV • 39 IBU • 152 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP810 San Francisco Lager Yeast • Porter &#8211; Other • San Diego, CA • 5% ABV • 39 IBU • 150 CAL

Verdict? There were definite differences in taste. I preferred the one with the Irish Ale Yeast over the other three. The beaker in back is their water delivery system, aka water for cleansing your palate and refilling your water glass. Cute way to subtly remind you about the whole lab thing.
&#8220;Featured dishes include woodfired pizzas made with White Labs pure liquid yeast, fermented sauces, farm-fresh salads and other beer-infused dishes and desserts. Enjoy cocktails, wine and 28 rotating taps of White Labs and guest beers.&#8221;
My friend Nancy and I split a Hansen’s Ferment Board ($14) listed on the menu as served with &#8220;local cheeses, fermented vegetables, Old World cured meats, and bread made with White Labs yeast cultures&#8221;.
It was that and so much more: house made pickles, mozzerella (a little chewy), and pâté; &#8220;swooshes&#8221; of tangy mustard & fruit chutney/jam; and a lovely salmon spread topped with roe. And oh man, that bread! I ate it plain, foregoing any topping, including the herb butter. We both thought this board was well worth the price.

We also shared a Brisket Woodfired Pizza ($18 / one size) &#8211; &#8220;smoked brisket, provolone, house-made mozzarella, salted onions, Calabrian chiles, barley miso, White Labs Pasteur Porter barbecue sauce, and dill pickles&#8221; top &#8220;72-hour dough fermented with White Labs yeast cultures&#8221;. Gluten Free dough is available.

I was intrigued by the idea of brisket on a pizza. I like chicken and non-standard proteins on pizzas, so why not brisket? Sad to say, neither of us were thrilled. The meat was tender and tasty, but overall, my enthusiasm fizzled.
Those Calabrian chile peppers bring heat as well as flavor. If you don&#8217;t like heat, take them off. But beware, oil from the peppers remains and still imparts a little kick.
The good news is that when Nancy went back for a second go with some other friends, they all thought the Scampi Pizza was great. See White Labs full menu HERE.
Image: White Labs Kitchen & Tap
Epicurean Notes:

There are nothing but hard surfaces here, so expect it to be noisy when crowded.
BONUS! Park in the FREE lot that runs from the front to further back on the right side of the building.
A limited (snacks) bar menu is served from 3:30pm to 5pm.
Wine, beer, and cocktails are served.

White Labs Kitchen & Tap
172 S Charlotte St
Asheville, NC 28801
Phone: (828) 974-3868

Question 4

BimBeriBon - what does it mean?

Accepted Answer

West Asheville &#8211; Before spilling the BimBeriBon beans on what the name means, I want to tell you about this sweet new West Asheville eatery.
Order at the counter where a large menu is posted on the wall, or step up prepared after looking at one of the paper menus available, especially if they&#8217;re busy.

After ordering, be sure to walk the length of the counter, noting the espresso station and a bakery that puts out gorgeous breads and sweets.

After looking at all those goodies, know that BimBeriBon&#8217;s tag line is &#8220;Real Feelgood Food&#8221;. They are completely gluten free and use no refined sugar, substituting coconut oil, honey, and natural oils for sweeteners.
My sister and I stopped in for breakfast one day before going on the Grovewood Village History Tour. If you get the chance, go on the tour. It&#8217;s an informative and interesting look back at the historic weaving and woodworking complex of Biltmore Industries located next to the Omni Grove Park Inn.
We both liked the Dosa Masala she ordered. Tasty and a big portion.
Dosa Masala: sweet potato, kale, pickled mustard seeds, cilantro chutney, raita (V)
I loved my Dutch Baby Pancake! Of course, I&#8217;m a sucker for dessert that masquerades as breakfast. The portion size was perfect. If it had been much bigger, it would have been too much. Know that it&#8217;s normally served with chocolate chips on top. I asked them to hold the chips.
Dutch Baby Pancake: stewed stone fruit, crème fraîche, flax, sorghum (V)
A friend and I had lunch here a couple months later. I really enjoyed my Avocado Toast: made with house-made millet toast, a fried egg, pink peppercorn, smoked salt, and tomato (V). It&#8217;s too bad I don&#8217;t have a photo to share. It was beautiful to look at and the toast was absolutely delicious.
Unfortunately, my friend was less than impressed with the Sardines Catalan Escabeche, saying it was &#8220;okay&#8221;, but not something she&#8217;d order again. Try it for yourself if you like sardines. Presentation was cute with sardines in a small tin.
There&#8217;s a board in back where people post their take on what BimBeriBon means. Some are short and sweet. Some humorous. Some explain in detail after serious thought and introspection.

Epicurean Notes:

BimBeriBon is co-owned by Reza Setayesh (founder of Rezaz and a co-owner of Baba Nahm) and Mitch Orland
They&#8217;re open 7 days a week for Breakfast, Lunch, and Dinner.
There&#8217;s lots of free parking on the street and in a lot.
They serve wine, hard ciders, and have a full bar.
BinBeriBon makes their bread, syrups and other items in-house.

BimBeriBon
697 Haywood Rd
Asheville, NC 28806
Phone: (828) 505-0328

Question 5

New Cookbook from the Asheville B&B Assn available just in time for the holidays!

Accepted Answer

Asheville &#8211; Last year, as the Asheville Bed & Breakfast Association (ABBA) innkeepers discussed their strategic plan, a delicious idea simmered.
Innkeepers explored what prompted their bed and breakfast guests to book a return visit. They took a look at what distinguished their inns from beloved area hotels or short-term rentals offered by strangers. Unanimously, the answer came back: BREAKFAST.
An intrepid group of innkeepers volunteered to gather, sort and edit recipes from the inns. New photography was shot. A cookbook was born. Morning in the Mountains offers a taste of success—with 15 inns contributing to the project.
The cookbook premiered in Asheville at The Reynolds Mansion Bed & Breakfast Inn as innkeepers, surrounded by media and friends, toasted, cheered and signed books along with business supporters from the community.
Epicurean Note: I was able to sample dishes from each inn, as they&#8217;re published in the cookbook, at the premier. Every single one was beautiful to look at and delicious! Makes me want to spend the night at one (or all) of these inns just so I can have breakfast!
The book focuses on the hallmark two and three course breakfasts served at the inns. In addition, recipes nod to how innkeepers use appetizers, sweet bites and cookies to satisfy guest cravings in the afternoon and evening hours.
Morning In The Mountains is organized by chapters:

Fruit: Seasonal fruit courses versatile enough to serve as breakfast starters or salads, hors d&#8217;oeuvres and light meal endings
Savory: Quiche, overnight stratas, baked egg ramekins, casseroles, shrimp and grits and more
On the Side: Side dishes, sauces, conserves, condiments and bite-size appetizers
Baked & Griddled: Inventive quick breads, baked French toast, pancakes and crispy waffles
Sweet: Homemade cookies to eat after a hike, a sweet bite left on a guest pillow, an elegant torte following a morning meal

Cost includes shipping and handling: $25. Order at https://www.ashevillebba.com/cookbook.
The book will be on sale at the Asheville Visitor Center Gift Shop and Malaprop’s Bookstore/Café. Innkeepers will be calling upon other Asheville shops and bookstores in the coming days. (Keep an eye on the website for updates)
The People Behind Morning in the Mountains:
15 inns contributed to the book. Meet them: https://www.ashevillebba.com/our-inns
Additional support came from Asheville businesses tapped by the Association for help: Susan McBride (designer), Debby Maugans (editor), Erin Adams (photographer).
Landscape photography of Asheville used on the cover and inside the book were donated by Mark File of RomanticAsheville.com.
The Asheville Bed & Breakfast Association is a group of 15 unique inns located in Asheville, NC and surrounding areas. Their mission is to educate guests on the value and service offered by high-quality member inns across a variety of price points and amenities. All inns must pass review by peer innkeepers on a regular basis to remain in the Association. ABBA innkeepers serve the city&#8217;s best breakfast daily in 15 different places. https://www.ashevillebba.com/
Release

Question 6

Asheville on Tap Craft Beer Festival returns November 11th

Accepted Answer

Asheville – Asheville On Tap is bringing you more than 100 craft beers from over 50 breweries on November 11, 2017 at the U.S. Cellular Center.
Asheville On Tap is dedicated to showcasing specialty beers and craft breweries from around the country including local brews and new releases. This year’s event will feature styles from Green Man Brewery, Boojum Brewing Co, Lazy Hiker Brewing Co, Wicked Weed Brewing and more, while also delivering authentic, craft beer-focused experiences filled with live music, great vendors, and delicious food.

“We are excited to return to Ashville for our second annual Asheville On Tap craft beer festival as we continue to build upon the success and excitement of last year’s event,” stated Brittany Gilman, Marketing Manager of America On Tap Craft Beer Festivals. “Asheville’s love for craft beer is contagious and we’re honored to be able to provide an outlet for the community to come together and enjoy a day overflowing with fun, while celebrating our appreciation for craft beer.”
The Asheville On Tap event will take place at the U.S. Cellular Center from 2:00 p.m.-5:00 p.m. with special VIP early-access admission at 12:30 p.m. Throughout the event festival goers will enjoy live music from local musician, Adam Pitts. Attendees can also peruse and interact with vendor booths & activations, such as the local Hazel Twenty mobile boutique, a live podcast from Brewpon and a Rugged & Refined Experience presented by Men’s Journal and Oris Swiss Made Watches.
The full beer list has been released on the website and tickets are selling quickly. Limited VIP tickets remain, which include early admission to the event, a food voucher and a commemorative hat. Also new this year is group ticket pricing, which offers 10 tickets for the price of eight tickets, available for both the VIP and General Admission sessions. Prices subject to change. For more information, and to purchase tickets to the Asheville On Tap event, please visit us at AshevilleOnTapBeerFest.com.
About Townsquare Media, Inc.
Townsquare Media, Inc. is an integrated and diversified media and entertainment and digital marketing services company that owns and operates market leading radio stations, digital and social properties and live events in small and mid-sized markets across the United States, delivering national scale and expertise to the communities it serves on a local level. The Company owns and operates 309 radio stations, over 325 search engine and mobile-optimized local websites in 66 small and mid-sized U.S. markets, making Townsquare the third largest owner of radio stations in the United States by number of radio stations owned, and approximately 650 live events. The Company supplements its local offerings with the nationwide reach of our owned, operated and affiliated music and entertainment websites, which, on a combined basis, attracted one of the largest audiences among music-focused digital advertising networks as of September 2015 as well as certain large scale live events. For more information, please visit www.townsquaremedia.com.
Release

Question 7

Finding the best Asheville Rooftop Bar

Accepted Answer

Rooftop bars are now a &#8220;thing&#8221; in Asheville.
Yes, they existed prior to the &#8220;big build&#8221; going on in town, but new, higher-end hotels have taken it to the next level &#8211; up.
So now, when you fancy sipping a cocktail, glass of wine, or local craft brew on an Asheville rooftop, you have more choices. Want to gaze over downtown buildings to distant vistas of multiple mountain ridges on the horizon as they go from green to purple in the setting sun? Rather do some people watching from one or two floors above main drags through downtown? Asheville has it all, mostly within walking distance.
It&#8217;s tough to compare the various rooftop bars, but I&#8217;m going to talk about type of view, decor, and ambiance. As far as drink prices, it&#8217;s become somewhat homogeneous lately, with little difference between various bars.
If you&#8217;re looking for cheap drinks, basic watering holes, or dive bars, subscribe to my Newsletter so you won&#8217;t miss my upcoming article on where to find them in Asheville.
Find the best rooftop bar for you, or try them all!
Parking: All city owned garages are free the first hour and $1.25 per hour after that, with a daily maximum of $10. Garages do charge a fixed price of $9 for parking during a single day and $7 for multi day parking when special events are going on. For live info on parking garage spaces available at any given time, go HERE. You can also download the Passport app to pay for meters online (never search for quarters again!)
In alphabetical order:
Capella on 9
10 Broadway
Asheville, NC 28801
Phone: (828) 258-2522
Asheville&#8217;s newest rooftop bar, Capella on 9 is on AC Hotel&#8217;s 9th floor. Number one comment from most folks on first look is, &#8220;Wow&#8221;. The next thing is, &#8220;It&#8217;s so sleek, minimalist, and modern. Nothing else like it in town&#8221;. Think Charlotte or Raleigh without the dress code.
As you exit the elevator on the 9th floor, you&#8217;ll see a variety of seating/table options. To the right is a small outdoor area with a few tables. Central are the bar and seating areas with semi-transparent chain-like curtains hung from the ceiling. Farther to the left is the prize. The large, gorgeous rooftop bar.
They&#8217;re &#8220;serving up locally curated dishes, handcrafted cocktails and mountain views&#8221;. Things like Charcuterie Board, Iberico Ham Flauta, and Capella Hamburguesa (grass fed pork and beef sliders) are on the menu. Prices are not listed online.
View: cityscape and nice long range views. The rooftop seating on the other side of the building is good for sunset viewing.
Parking: street or either the Buncombe County or Rankin Ave garages are a few block walk away.

Image courtesy of TripAdvisor reviewer deniseg12345
 
Hemingway&#8217;s Cuba
15 Page Ave
Asheville, NC 28801
Phone: (828) 252-0218
Hemingway&#8217;s Cuba will be on the 4th floor of the still under construction Cambria Hotel. Owners Tony and Isabel Fraga & son Alex Fraga, also own Isa&#8217;s Bistro at the other end of the block.
&#8220;Hemingway’s Cuba represents more than a restaurant. It’s a culmination of a lifetime goal to share an authentic Cuban restaurant experience with the people of Asheville. Havana native and Founder of Hemingway’s Cuba, Tony Fraga, grew up enjoying exquisite meals with his father at El Floridita in Havana. The restaurant was not only known to be a favorite of Ernest Hemingway, it earned the honor of serving “The Best Daiquiri in the World,” according to Hemingway himself.&#8221; ~ The Fragas
I have it from a source close to the action that we can expect Cuban-esq vibrant colors, perhaps in a mural, a combination of tables/chairs, loungy chairs and couches, and fire pits. The menu will feature Cuban small plates and main dishes. Check out their Facebook Page for some menu previews. Drinks will include Cuban inspired cocktails like daiquiris and mohitos, as well as classics.
They&#8217;re shooting for a November opening, but the hotel&#8217;s website says the hotel will be taking reservations beginning December 1, 2017. As of this writing, Hemingway&#8217;s kitchen is done and they&#8217;re building the bar. Knowing how construction goes, Hemingway&#8217;s will open as soon as they can, possibly November?
You can be one of the first to hear their latest news by liking their Facebook Page or by subscribing to their mailing list (scroll to bottom of the page).
View: overlooks outdoor seating and action at the historic Grove Arcade, and Battery Park Avenue.
Parking: street or Wall Street Garage
Image: Hemingway&#8217;s Cuba
 
Image: Hemingway&#8217;s Cuba theme and colors

The Montford Rooftop Bar
199 Haywood Street
Asheville, NC
Phone: (828) 505-8750
The Montford Rooftop Bar is on the 8th floor of the new-ish Hyatt Place hotel. They describe themselves as &#8220;a contemporary rustic speakeasy offering drinks and light fare with spectacular views!&#8221;
There seems to be a recurring theme from a fair number of people who&#8217;ve been, that the small plate portions were very small and prices for plates and drinks were both on the high side.
Go early and you&#8217;ll be all set by the time sunset views show up.
View: overlooks busy I 240 and low-rise buildings to a beautiful long range view. Great sunset experience here.
Parking: street or FREE Valet! Just inform the valet that you are going to The Montford Rooftop. Or, the Wall Street Garage is a few block walk.
Image: The Montford Rooftop Bar
Image: The Montford Rooftop Bar
Pillar Rooftop Bar
309 College Street, 6th Floor
Asheville, NC 28801
Phone: (828) 575-1188
To me, Pillar feels a little more intimate than some of the other hotel rooftop bars. A large indoor space with table/chair and sofa seating opens up to the rooftop. On the rooftop, you&#8217;ll find a &#8220;living wall&#8221; filled with green and flowering plants and plenty of seating for dinner service offered.
&#8220;Pillar Bar is focused on creating an experience you remember, from our [farm to table] southern fusion small plates from Pillar Kitchen, well-crafted cocktails, small batch spirits, local brews, sustainable wine selections, and unparalleled views of the Asheville skyline.&#8221;
I &#8220;tested&#8221; Pillar&#8217;s bartender after getting a less than stellar cocktail somewhere else and he passed with flying colors, making a beautiful drink for me to nurse (I admit to stretching) as I took in the view. I&#8217;m thinking you&#8217;ll get a well made cocktail, whatever you order.
Now that it&#8217;s getting cooler, I love that Pillar offers hot drinks, heated blankets, and has a fire pit and outdoor heater.
View: Pillar is on the 6th floor of the Hilton Garden Inn, offering close-in cityscape and distant mountain range views.
Parking: There is a paid lot on property. Look for street parking, or the Buncombe County Garage is a few blocks away.
Image: Pillar
Image: Pillar
SkyBar
18 Battery Park Ave
Asheville, NC 28801
Phone: (828) 258-1058
So Asheville. The SkyBar is actually a reinforced fire escape spanning floors six, seven, and eight of the Flat Iron Building. Ride up to SkyBar in a small, vintage (safe, but feels a little rickety) elevator, complete with an attendant.
Owned and operated by the folks at World Coffee, the ground (intended) level, very cool coffee shop. Take time to get coffee and a snack here when you can, and be sure to explore the seemingly never ending rooms in the back.
Back to the SkyBar. For a long time, the SkyBar was only known to locals. There was no advertising, website, Facebook Page. Nothing but word of mouth. In the beginning, there were only a few small tables, but now there&#8217;s more bistro seating.
They serve &#8220;creative cocktails&#8221; and craft beers.
And don&#8217;t tell anyone, but you can call ahead (828-258-1058) and reserve a table on any night except Friday or Saturday. 
One problem I had with the SkyBar was that it was always packed with smokers, especially at sunset. Not sure if that&#8217;s still the case, though. It can be crowded on nice evenings, so get there early and claim a spot at the rail facing the mountains.
View: Nice long range view that&#8217;s especially good at sunset on clear evenings. We usually go for a drink at sunset and then head out for dinner.
Parking: street or Wall Street Garage. The Rankin Ave garages aren&#8217;t too far away if the Wall Street Garage is full.
Image: Romantic Asheville
Image: SkyBar
Social Lounge
29 Broadway
Asheville, NC 28801
Phone: (828) 575-9005
This rooftop is one floor up from street level right in the thick of things downtown on Biltmore Ave.
Upstairs from a sweet cocktail bar serving classics and creative craft drinks, the rooftop is cozy and intimate. Comfortable, not glitzy. A small bar is inside, just off the rooftop. Evenings are lit with strings of lights and during the day, &#8220;shade sails&#8221; offer relief from the sun.
Menu items as well as drinks are served on the rooftop. This is one of my favorite places to go for really tasty plates shared with friends. And it&#8217;s quiet enough for good conversation.
View: Cityscape best seen standing up.
Parking: street or Rankin Ave Garages. The Buncombe County Garage is a good backup if the Rankin garages are full, but it&#8217;s a few blocks away.
Image: Explore Asheville
Image: Rely Local
Top of the Monk
92 Patton Ave
Asheville, NC 28801
Phone: (828) 254-5470
Top of the Monk is one floor up from street level and is the only place at Thirsty Monk that serves cocktails instead of beer. They make everything, I mean everything, in house.
&#8220;We take pride in serving the finest classic cocktails, and in continually honing and learning our craft in order to give you the best experience and drinks possible.
To that end, we use freshly squeezed juices and we create our own bitters, tinctures, infusions, drams, flavored syrups, and shrubs. We use appropriate ice, glassware and our mixers don&#8217;t come from soda guns.&#8221;
Top of the Monk is just down the block from Pritchard Park, so know that Friday is when drum circles happen in the park and I&#8217;m guessing the music caries.
Keep in mind they have some house rules that I actually like:

No parties of 7 or more people after 7pm on Friday and Saturday.
Leave the party accessories at the door – we’d be glad to look after your sashes, feather boas, noisemakers, etc. at the door while you enjoy a relaxed drink upstairs, and you can pick them up on your way out.
No hootin n’ hollerin! We like to keep things low key so everyone can enjoy their conversations.

View: Cityscape and some long range views of mountains.
Parking: street or Wall Street Garage
Image; Top of the Monk
Image: Top of the Monk
WXYZ at Aloft Hotel and The Ledge
51 Biltmore Ave
Asheville, NC 28801
Phone: (828) 232-2838
Watch the action on Biltmore Avenue, the main drag downtown sporting restaurants, bars, shops, and an Art Theater, from The Ledge, the outdoor portion of Aloft Hotel&#8217;s second story WXYZ bar.
The Ledge is one of the smaller &#8220;rooftop bars&#8221; in town. It&#8217;s intimate and the perfect spot for people watching. A &#8220;bites&#8221; menu is offered inside the bar and out on The Ledge.
The overall vibe here is cool, hip, and modern, with bright colored furniture and even pink/purple felt on the bar pool table.
View: street view of Biltmore Ave and close-in hills.
Parking: Locals refer to it as the Aloft Garage, but it&#8217;s official name is Biltmore Ave Garage. It&#8217;s under the Aloft Hotel with access from Biltmore and S Lexington avenues. You can also check for street parking.
Image: Aloft Hotel
Image: Aloft Hotel
I wouldn&#8217;t be surprised if more rooftop bars open in the next few years. Options are a good thing.
Epicurean Notes:

It&#8217;s the perfect time to visit Asheville and WNC, taking in the Fall color.
Highland Brewing Company has a fantastic rooftop bar and event space if you&#8217;re looking for beer and not wine or cocktails. They are located not too far outside of downtown.

Question 8

Sovereign Remedies: serving up delectable eye candy {photolog}

Accepted Answer

Asheville &#8211; This past Thursday, four friends met for dinner at Sovereign Remedies. The evening involved five cocktails, a pint of local craft beer, five small and 2 large plates.
No beverage photos were taken, but I felt compelled to document the beautiful food presentations that also happen to taste amazing.
We did share an order of Bone Marrow Tater Tots ($8) with capers, celery, and pickled red onion. Three come on the plate, so two of us shared one tot and the other two each had their own. Next time, I&#8217;m ordering three for myself. Loved these!
&#8220;Honey Crisp Apples ($11): Celeriac, Lobster Mushroom, Pickled Turnip, Melon Vinaigrette, Sunflower Seed&#8221;
&#8220;Perfect New Potatoes ($11): Corn Pudding, Concord Grape, Red Onion Marmalade, Brown Butter&#8221;
&#8220;Watermelon Glazed Carrots ($12): Figs, Daikon Sprouts, Popped Sorghum, Pickled Mustard Seed&#8221;
Tomato and Cucumber: sorry, no price or description for this one
&#8220;Bavette Steak ($19): Honey Mushroom, Delicata Squash, Shell Beans, Green Tomato, Herbed Jus&#8221;
&#8220;Joyce Farm Chicken ($18): Breast, Thigh Presse, Pickled Scallion, Summer Squash, Nasturtium Aioli, Baby Fennel&#8221;
Read about a previous dinner at Sovereign Remedies here.
Sovereign Remedies
29 N. Market Street (At the Corner of Walnut)
Asheville, NC 28801
Phone: 828-919-9518

Question 9

Cucina24 - Rare Italian Fare

Accepted Answer

Asheville &#8211; Not as in &#8220;uncooked&#8221;, but as in hard to find, Italian cuisine taken to the next level. That is unless you&#8217;re talking about this Steak Tartare sent out to us by Chef Brian Canipelli at Cucina24. Thank you, Chef!

After meeting up with friends for dinner at Sovereign Remedies, we decided to head over to Cucina24 for a(nother) drink and perhaps a little more noshing. Mind you, these friends are slightly crazy foodiots, like me: a PR company owner who reps restaurants, a professional food photographer, and a well known local freelance writer who frequently covers culinary subjects.
We sat at a dimly lit table in the bar, drifting deeper into a conversation examining the difference between chefs (and other creators) as artists versus craftsmen/women. Is there a difference?

Tagliatelle BologneseAs the discussion wound its way through agreements and disagreements, I was reminded of weed-fueled conversations back in the day &#8211; that I never took part in, of course. The difference was this one was fueled by exceptionally good cocktails and sigh-inspiring food.
Oyster Mushrooms, Flowering Thyme, and Fontina Cheese (I think)
The Beef Tartare and Tagliatelle Bolognese (a dish I love) were both really good, but the next two . . . Oh. My. Word. I have no idea what Chef did in the kitchen to create polenta that ascended the more usual mere cooked cornmeal, before topping it with a riot of fresh flavors and textures.
On the right Stracciatella & Tomatoes. I was not familiar with Stracciatella, but was informed by one in our group that it&#8217;s frequently sweet. In this case, it was not exactly savory, but seasoned to compliment the beautiful ripe tomatoes. Absolutely fabulous! Next time I go, these two dishes will be my meal, if still available.
L &#8211; Polenta with Pecans, Peach, and Berries R &#8211; Stracciatella & Tomatoes
All Cucina24 pasta is house made. Don&#8217;t remember the name of this dish or what was in it, but it was just as delicious as the others.

Tasting each dish on the table is always a great way to go. A bite of each was perfect because I was pretty full from our meal at Sovereign Remedies. My choice was dessert: Bitter Almond Panna Cotta with lemon & mint sorbet and blackberries. And coffee.

The Panna Cotta was delicious &#8211; light and had a wonderful &#8220;mouth feel&#8221; as well as flavor. I was reminded just how good when I had Panna Cotta a couple weeks later at another restaurant. Not naming names, but it was a dismal fail.
Our server said the only coffee available at that time of night was an &#8220;Americano&#8221;, but it was more like an espresso &#8211; thick and luscious. My only, and I mean only, suggestion would be to inform people that they will be charged for a second cup when asked if they&#8217;d like more coffee.
Chef Canipelli offers a prix fixe dinner that&#8217;s served &#8220;family style&#8221;, which must be ordered by everyone at the table. It&#8217;s priced at $45. A fair price when you consider the amount and quality of food you&#8217;re getting.
Consider experiencing Cucina24 if you haven&#8217;t been, and go back if you haven&#8217;t been in a while. Heck, go even if you went last night. Chef Brian Canipelli is not known to blow his own horn, so I&#8217;m going to tell you he is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016. No small awards.
Cucina24
24 Wall St
Asheville, NC 28801
Phone: (828) 254-6170

Question 10

Chef Anthony Cerrato to appear on National TV

Accepted Answer

Asheville, NC – FYI network, known for producing hit series Food Porn and Tiny House Nation, among others, is releasing a brand new series: The Know it All Guide To… It’s a fast-paced, fun, fact-filled series about the world’s most popular foods that debuts on July 31. Find out what was the largest cheese ever made, or how beer is produced on the moon. The program delivers the best places to eat, and stuffs you full of great facts, hacks, and tricks for a food journey that will leave you feeling, well, stuffed.

On August 13 at 10 p.m. EST on FYI, check on The Know it All Guide To…Bread, when Asheville’s own Chef Anthony Cerrato of Strada Italiano appears on the episode, sharing the accolades of gluten-free breads.
After discovering an allergy to gluten, Cerrato went gluten free in 2011, and, in turn, caters to those with food allergies at his restaurant. Guests can opt to order all but three pastas sans gluten as well as bread, allowing a true Italian dinner experience to those with gluten intolerance. The program’s episode featuring Strada centers around Cerrato’s signature (and delicious) gluten-free bread recipe as well as his views on Italian cooking and catering to guests with gluten allergies.
“If you have a food allergy, you should be able to come into my house and get what you need,” says Cerrato. “That’s what real Italian hospitality is.”
In regards to being on the show, “It was super intense but a great experience,” he explains. “I love that I was given the opportunity to share what I know about gluten-free cooking.”
If you miss Chef Cerrato’s episode on August 14, it will be available on the website FYI.tv and the FYI app approximately 24 hours after it airs on cable.
About Strada Italiano
Strada, meaning street or boulevard in Italian, is located at 27 Broadway in downtown Asheville and calls to mind a traditional Italian neighborhood trattoria. The menu includes dishes representing all regions of Italy, including owner and Chef Anthony Cerrato’s traditional family recipes. Hand-tossed pizzas, savory pastas, grilled or sautéed meats and seafood, house-made desserts, as well as gluten-free and vegetarian options are all made to order and feature locally sourced ingredients. The drink selection includes local brews on tap, biodynamic and organically produced Italian wines, as well as a host of fine liquors and cocktails. Strada adjoins Cerrato’s other restaurant the Social Lounge, a craft cocktail bar with a rooftop patio and light fare. On request, the full Strada menu is available next door. Catering and private dining are available. Lunch hours are daily, 11 a.m.-3 p.m.; dinner is 4:30-9:30 p.m., Sunday-Thursday, and 4:30-10:30 p.m., Friday and Saturday. Both restaurants serve brunch on Saturday and Sunday. StradaAsheville.com and SocialLoungeAsheville.com.
About FYI
For your inspiration, for your imagination or for your innovation, FYI™ takes a modern spin on traditional lifestyle genres by embracing an adventurous and personalized approach to peoples’ taste, space, look, story and more. FYI covers a range of stories and experiences that reflect how people live their lives today, not defined by just one passion or interest. FYI has launched all-new genres, including trendsetting and brand-definitional series, such as Married at First Sight, Arranged, Seven Year Switch, Tiny House Nation, Unplugged Nation, He Shed She Shed and Food Porn hosted by Michael Chernow. FYI is a division of A+E Networks, a joint venture of the Disney-ABC Television Group and Hearst. The network is available in nearly 70 million U.S. homes and is one of the most upscale entertainment brands in the media landscape. The FYI website is located at fyi.tv, Twitter at twitter.com/fyi and Facebook at facebook.com/fyi. For additional press information and photography, please visit press.aenetworks.com.
About The Know it All Guide To…Bread
From the world’s biggest bagel to a decadent $200 gold-plated sandwich, the program visits the best places to eat and shows you the best hacks, how-tos, and mind-blowing facts in this fun and fast-paced food show. It debuts July 31, 2017 on FYI. Running a total of 13 30-minute episodes, the show airs on Monday nights at 10 and 10:30 p.m., with two back-to-back episodes.
Release

Question 11

Sovereign Remedies: Cocktails and Veg-Forward Plates

Accepted Answer

Asheville &#8211; Waking up to an email yesterday from friends saying they were in town and asking if I could meet for dinner was perfect!
They chose Sovereign Remedies, which was great because I&#8217;d been meaning to go for a while now. Friends have been raving about their food program as well as their cocktails.
Every one of our cocktails was superb!
Sovereign Remedies has managed to create an amazing food program considering the size of their kitchen. When I told another friend that a group of us were going, she said, &#8220;focus on vegetables&#8221; and &#8220;I&#8217;ve had their chicken, and it was good&#8221;.
So we went &#8220;veggie&#8221;. And sharing is SOP (standard operating procedure) with this group.
Between the four of us we ordered:
Chickpea Fries ($7) &#8211; fermented pepper, harissa, and dill yogurt. I didn&#8217;t actually taste the fries, but I&#8217;ll just say they were gone in no time.
Chickpea Fries
Perfect New Potatoes ($10) &#8211; corn stuffed squash blossom, blackberry, red onion marmalade, and brown butter. This creative combination was definitely a hit. Love it when fresh fruit like berries are added to vegetable and meat dishes.
Perfect New Potatoes
Two dishes tied as my personal favorites. The Summer Plum and Nectarine Salad ($10) &#8211; sorrel cucumber gel(!), blistered Padrón peppers, sunflower seed, holy basil, and pedro ximénez, a white Spanish wine.
I wasn&#8217;t familiar with Padrón peppers. I learned they&#8217;re usually mild, but a small percentage can be really hot depending on the amount of sun, heat, and water they get when growing. These were mild, tasting somewhere between a green and red Bell pepper. The gentle blistering left them crunchy inside. Perfect.
Summer Plum and Nectarine Salad
And the Tomato & Gherkin ($10) &#8211; fried okra, lavage oil, New Zealand spinach, and pickled pepper. You really should get this dish, even if you aren&#8217;t sure about fried okra &#8211; light and crunchy on the outside, creamy inside.
Tomato & Gherkin
Sovereign Remedies is knocking it out of the park when it comes to creatively conceived and executed dishes. They&#8217;re in a small corner location one block off Broadway. Make sure you include a meal and cocktails here on your &#8220;Asheville Must Visit&#8221; list.
Food is available downstairs where there&#8217;s definitely a cool cocktail bar ambiance and somewhat limited seating. A small dining room is upstairs that can be more comfortable for small to medium groups. If you have a large group, give them a call. You might be able to book the upstairs room.
Sovereign Remedies
29 N Market St #105
Asheville, NC 28801
Phone: (828) 919-9518

Question 12

Posana: where to go for Sunday Brunch

Accepted Answer

Asheville &#8211; Posana was my husband&#8217;s choice for Father&#8217;s Day Brunch this year.
Oh, okay. I guess I&#8217;ll struggle through a meal at one of my favorite Asheville eateries. Even thought it&#8217;s one of my favorites, I hadn&#8217;t been for Brunch before.
Our son lives a few blocks from Posana, so he met us there. He ordered iced tea, which first steeped in this fanciful set up. Things like this add to the experience just enough that they&#8217;re kinda cool &#8211; not gimmicky. And the tea had great flavor.

Not your normal Biscuits and Gravy. Posana&#8217;s version has fried chicken on each house-made biscuit half, topped with Jones Dairy sausage gravy, and served with home fries ($13).
I didn&#8217;t take my usual bite or two, but my son thought it was delicious.

I went with a Roasted Asparagus Omelet ($12) which was really nice. As omelets go, this one was light and fluffy, with flavorable, firm asparagus.

Normally this Posana Blueberry Brioche French Toast ($12) is something I&#8217;d order, rather than my husband. It&#8217;s served with sweet corn crème anglaise and blueberry mascarpone. Delicious!

See the full Brunch menu here. See all Posana menus here.
Posana has a nice patio area. While the weather&#8217;s warm, sit there if you can. It&#8217;s great for people watching.
Posana
1 Biltmore Ave
Asheville, NC 28801
Phone: (828) 505-3969

Question 13

Craft Brewers bring jobs and nearly $1B to Asheville area

Accepted Answer

Asheville — The Economic Development Coalition for Asheville-Buncombe County has released a contribution analysis of the brewery industry in the four-county Asheville Metropolitan Statistical Area (Buncombe, Haywood, Henderson, and Madison counties). Sponsored by McGuire, Wood, & Bissette Law Firm, the study showed breweries and a small cluster of related industries created or supported over 2,500 jobs in the Asheville region in 2016.
Contribution analysis can be used to help show what an existing industry contributes to the local economy. The study was produced to add quantifiable economic insight on the industry as employment growth has been considerable: 754% from 2011 to 2016 and still adding jobs. “This was the fastest growth among manufacturing industries in the MSA in the time period,” noted Heidi Reiber, Director of Research for the EDC who conducted the analysis adding, “the study showed approximately 2,571 workers were created or supported in the Asheville MSA. These workers were paid approximately $111M in labor income as part of companies’ $365 million contribution to Gross Regional Product in 2016.” Total overall output in the study was estimated at $934 million. A future study of winery and distillery employment, as well as related impacts of the craft beverage industry on the region’s tourism and hospitality industry could measure far greater impact still.
“We are aware there are more than 35 businesses engaged in brewing in the Asheville region,” stated Rebecca Crandall, Attorney, with McGuire, Wood, & Bissette Law Firm. “The study highlights the considerable talent that has grown the national reputation of the region, and quantifies the important catalytic impact on related professional services and supply chain growth.”
Exemplary of this growth, San-Diego headquartered White Labs celebrated the grand opening of new facilities in Asheville earlier this year. At full buildout, the world leader in yeast production and fermentation sciences for the brewing and winemaking industries will employ over 65 professionals in Asheville’s growing life sciences sector. The company also provides analytical services and product related training for industry professionals with plans to open a tasting room and expanded educational facilities in fall of 2017.
“We are pleased to add this data to support what we know about the outstanding brewers in our region,” said Janice Brumit, Board Chair of the EDC. “Craft Brewing remains an engine for economic growth and regional innovation. These jobs represent opportunity and significant new career paths for residents of the Asheville region and Buncombe County.”
Infographic summary of the contribution estimates:
The Economic Development Coalition (EDC) for Asheville-Buncombe County is a public-private partnership committed to: creating and retaining high quality jobs, community leadership, and being a resource for better business decisions. The EDC accomplishes this mission through its four core services: business retention and expansion, small business and entrepreneurship, research, and marketing and recruitment. The EDC is funded by Buncombe County, the City of Asheville, the Asheville Area Chamber of Commerce and over 80 private investors through AVL 5&#215;5. The EDC holds the prestigious distinction of being one of only 50 Accredited Economic Development Organizations in the world by the International Economic Development Council. Visit www.ashevillechamber.org/economic-development. Learn more about AVL 5&#215;5 at www.asheville5x5.com.
The Asheville Area Chamber of Commerce is a member organization with over 1,800 member businesses and organizations. Chamber members collaborate with community organizations and coalitions to support the community and each other with the mission of building community through business. The Chamber is home to a 4,000 square foot Visitor Center that welcomes over 208,000 visitors per year.To be active in the Chamber, visit www.ashevillechamber.org.

Question 14

Asheville Farm to Table Tours Gears up for Second Season

Accepted Answer

Asheville &#8211; Asheville Farm to Table Tours will resume tours June 2, 2017. We are excited to announce a new 3 hour mini tour. This new tour will still provide an in depth, behind the scenes farm tour but will visit fewer locations than the premium 6 hour tour. At Asheville Farm to Table Tours, we lovingly create authentic, enriching and educational experiences through creativity, careful planning, and relationships with local sustainable farms.
The concept for Asheville Farm to Table Tours was developed through a love of good food, the desire to share the experience of Farm Fresh products with others and the ability to do so because of the incredible local family farms and farmers of Western North Carolina! “I realized that although the farm to table movement is vibrant in our area, there was little opportunity to experience this movement from farmer, to seed, to meal,” says Founder Ann D. Stauss.
As one of our customers said: “As far as I am concerned, this tour should be at the very top of the list of activities in and around Asheville. From the outset, Ann was a delight to meet and the perfect guide for our visit, her van is extremely comfortable and well appointed, and our personal comfort was of utmost importance to Ann. We had an incredibly unique and memorable day interacting with the farmers as they enthusiastically guided us through their beautiful properties and explained their farming methods in an unhurried and informative manner. This tour far exceeded our expectations, and I would highly recommend it to others.”
ABOUT FARM TO TABLE TOURS
Our tours visit sustainable family farms in beautiful Western North Carolina, where the farmers share their passion and knowledge. Specializing in produce, cheese, chicken, beef or lamb, each farm adds their own unique approach to sustainable farming. At the culmination of our day, the Chef prepares a special lunch with ingredients from the farms visited. For more information on booking a tour, please visit http://www.ashevillefarmtotabletours.com/ or call 828-606-9553.
Release

Question 15

Intimate conversation over Cocktails and Small Plates at Isa's Bistro

Accepted Answer

This was a milestone birthday for me, so the celebration stretched over a few days.
My sisters and husband celebrated with me over dinner at Chestnut. Then a few days later, my husband and I celebrated again, just the two of us, at Isa&#8217;s Bistro.
Their dinner menu isn&#8217;t huge and it&#8217;s about half Small Plates and Snacks. The intimate evening called for cocktails and sharing of small plates as we talked about our life together over the last 30-some years and what the future might hold.
Our plates came out of the kitchen as they were ready, tapas-style dining. Mixing and matching was part of the fun.
These Castelvetrano Olives ($5) were a first for me tonight. They looked like mini Granny Smith apples, were slightly crunchy, and had a distinct taste of clove after a light brine. They are my new favorite olive.

French Onion soup is great in the winter when you want a strong, hot, hearty bowl of bread, cheese and soup. Isa&#8217;s lighter version, Vidalia Onion Bisque ($7) is perfect for warmer weather. Served hot, but as a light bisque, it was topped with &#8220;yellow corn crunchies&#8221; and roasted mushrooms. Our server was great through the entire meal. She was attentive and efficient, with no sideways glances when we asked her to bring us two spoons.

On the menu as &#8220;Spring Asparagus&#8221; ($11), I was surprised and pleased with this presentation. Thinly sliced saffron poached fingerling potatoes, hard-boiled quail eggs, Parmesan, and a scattering of dainty greens were tossed, along with the asparagus, in a light truffle vinaigrette. The flavor was terrific, but &#8211; and this may be a personal thing &#8211; although I like asparagus al dente, these tiny spears could have been cooked just a tad longer.

Executive Chef Duane Fernandes has designed a lovely Roasted Baby Beets ($11) plate. Toasted farrow anchors alternating baby beet varieties, topped with sugar snap peas, shaved Parmesan cheese and scattered marcona almonds, and baby arugula. A light citrus vinaigrette pulls it all together.
I wasn&#8217;t too interested in the baby arugula &#8211; a little to much like a vine for my taste. Other than that, everything else on the plate had great flavor and a nice mix of texture from tender-firm to crisp.

Our last dish was Louisiana &#8220;Lobster&#8221; Roll ($12). As we ordered this, we asked our server to cut it in half. That&#8217;s when we learned it would be served on two rolls. Happily the house-made yeast buns were soft and easy to bite through. It was easy to keep the filling from spilling out, also.
I&#8217;m not sure why the word Lobster is in quotation marks, unless it means there isn&#8217;t lobster in the roll? We didn&#8217;t ask, but I&#8217;m thinking it might have been more crawfish, as named an ingredient on the menu, than lobster? A tasty tarragon aioli holds the mixture together.

Chef Fernandes is a comparative unknown (by the public) culinary star that doesn&#8217;t get a lot of coverage. Why? Now, this is my own opinion, unsupported by any hard facts, but I think it&#8217;s because he doesn&#8217;t actively cultivate a following &#8211; asking diners to vote for him as a James Beard Award winner on social media, for instance. And I&#8217;m guessing neither he nor Isa&#8217;s Bistro owners have a publicist or public relations company working to build and maintain media buzz. If they do, they&#8217;re not doing a very good job. Fernandes seems to be happy creating some of the best food in Asheville in Isa&#8217;s basement kitchen without fanfare.
Located right in the heart of downtown, where two popular streets walked by many intersect, Isa&#8217;s patio is a great spot for taking in Asheville&#8217;s bohemian vibe.
Isa&#8217;s Bistro
1 Battery Park Ave
Asheville, NC 28801
Phone:(828) 575-9636

Category: Asheville

About

Connect

Recent Posts

Hearth and Herron – A Hendersonville, NC Experience

Mexican Debate Over. Go to Tenango’s!

Hungry in Hendo – a New Dining Series

Wildwood Still – Asheville’s Newest Rooftop Restaurant/Bar a Hit!