Asheville – Visiting or working in Asheville, when you need a break there’s a sweet little spot tucked away on a corner in the heart of downtown. You’ll find it one block off Biltmore Ave. at the intersection of S Lexington Ave and Aston St, behind the Aloft Hotel.
It’s Rustic Grape Wine Bar (https://www.rusticgrapeavl.com/). It’s trendy, leans toward industrial, with a sprinkling of soft touch to cozy it up.
Nicely arranged fresh flowers are always part of the decor.
There’s high and low seating, including a little nook area set back between the wall of wine and the wall of windows. It’s a great place for groups to gather for conversation. Or on Mondays for the weekly board game night and $2 off all glasses of wine. There are specials on Tuesdays, Thursdays, and Fridays, also.
A charming patio is out front, facing Aston St. There’s not much of a view, but there’s some people watching and not much traffic.
At night, light spilling onto the patio and sidewalk gives the corner a glowing, warm look.
I was walking down Aston St when the thought of a nice cool glass of wine felt decidedly appropriate. It was warm outside, but not too warm for patio sitting.
Note to singles – men or women – you will not feel uncomfortable in the least enjoying a drink by yourself, whether you’re waiting for friends or flying solo.
(North) Asheville – Bone & Broth (http://boneandbrothasheville.com/) is the kind of place you’d expect to find in an out of the way Boston neighborhood. A place the locals go for a drink or easy meal. Easy, but good.
The place was about two thirds full when we got there at 7pm this past Saturday. They were still busy when we left at 8:15pm or so.
Dark wood-paneled and warm, the bar is pretty prominent. We each chose a wine we thought we’d like, not based on any particular pairing. He – a 2016 Freelander Cabernet Sauvignon (Freelander District – Central CA Valley) ($8) and Me – a 2015 Peirano Zinfandel (Lodi) ($9). I am now going to search out that Peirano Zin. Just loved it!
While we waited for our entrees, we shared an order of Bourbon Caramelized Onion Dip ($8) with fresh house-made potato chips. The chips were fresh and crispy and that dip was definitely addictive. So good!
Didn’t get a picture of the Hubs’ 6oz Dry-Aged Bavette ($19). On the menu as “a cut where flank meets sirloin”, it’s served with two sides and choice of sauce: Demi, Tallow Butter, Au Poivre, or B&B Steak Sauce. Ordered medium-rare, it’s tender. We agreed cooked longer than that and you might end up with a slightly tough steak.
For me, the B&B Cheeseburger ($11). It was disappointing that they only offered American Cheese. I’d have preferred Cheddar. It’s topped with Dijonaise, lettuce, tomato, onion, and Dill pickles in addition to the cheese. I paid $1 extra to sub asparagus as my one side instead of fries. Especially since we’d already had some chips.
I was very happy with this burger, even with the American on top. It arrived on a bun firm enough to hold it all together in my hands and cooked as ordered. The asparagus was flavorful and still al dente, the way I like it.
Bone & Broth should be sticking around for a while if they continue the excellent service and good menu choices. They offer steaks, chops, a few burgers, a few pasta dishes, and specialties that include quail, roast and fried chicken, shrimp, and salmon. See their menu here.
Pricing, in my opinion, is that most of the menu is approachable, but one or two of their items are high (8oz Dry-Aged – an expensive process, but still – Filet Mignon $45).
Definitely go for a meal, or just pop in for drinks if you want to check it out first.
Pigeon Forge, TN – Yes, Dollywood has an amazing array of rides, including a train pulled by a historic steam engine used to move troops in Alaska during WWII and the world’s fastest wooden roller coaster.
The tour was culinary focused, but there are non-culinary things you might like to know also. I left with hundreds of photos and a very full belly!
FOOD & DRINK
The food is definitely “Southern” in the best down-home way, with specials changing randomly or according to what festival is going on. It’s authentic and affordable. My visit happened to be during the Barbecue & Bluegrass Festival, so . . . there was grilling going on: Ribs, Pulled Pork, Sausage, ears of corn, and even watermelon! Beyond grilling, there were creative takes on a couple standards: Crossroads Funnel Cakes topped with chicken, mandarin orange sauce and powdered sugar. And Country Cookers – Kettle Korn made in various colors and flavors.
This brings me to an interesting point about food at Dollywood. Food service employees have a certain amount of creative freedom to come up with new ideas. The Country Cookers – Kettle Korn guys were absolutely beaming about the next flavor they’d come up with. And although they’re known for their cinnamon rolls, Pastry Chef Gidget Davis at Spotlight Bakery created new savory Maple Bacon Cupcakes. Bits of bacon are in the batter and they’re topped with sweet maple icing. Whoa! And at Splash Country you can get a – new this year – Sm’Oreo Gourmet Milkshake. Double whoa!
I just noticed there’s a theme here – sweets. Never fear, there are lots of non-dessert type options, too. We had Chicken Salad with lots of fresh fruit on the plate at Granny Ogle’s Ham and Beans and a wonderful “Grilled Watermelon Salad” in Market Square.
A word on managing dietary restrictions. The Front Porch Cafe is the place to go. Meals that accommodate just about any food allergy are available there. They also have a program called “Start Fresh” that prevents cross-contamination between foods.
Two new partnerships were recently launched with Bush’s and Lodge. Bush’s sponsors Granny Ogle’s Ham ‘n’ Beans and Lodge sponsors Aunt Granny’s Restaurant. Lodge is behind the complete and beautiful remodel of Aunt Granny’s, including revamping the buffet approach and serving dishes. It felt more like a meal at a friends home served family style. No huge chafing dishes or buffet pans here. Just various cast iron serving pieces, including some pieces from Lodge’s stoneware line. Very nice!
SPLASH COUNTRY
The biggest tip I can give you if you’re going to Dollywood with your family or a group of 14 or less is to get a “Retreat”. They are sweet 200 sq ft covered (think shade) enclosures with a TV screen, table and chairs, a phone for service, and a 100 sq ft sun deck with lounge chairs. It’s a good place for young children to nap, with adult supervision of course, as well as a place for adults to take a break and recharge. They are a reasonable $190 for the day. Especially good if you split the cost among a couple families.
If there’s just two of you, think about renting one of the 65 sq ft “Canopies” so you can take a break from the sun. There’s also a locked storage locker that’s a great for stashing personal items when your’re both in the water. Rent for $50 for a day.
NEW this year – Rentable Luxury Loungers for two. Located in front of River Beach, they also sport a lockable storage locker and provide shade. So new, they’re not available online yet, but you can rent one of the six Loungers when you get to Splash Country. They’re $45 for the day.
Also NEW this year are Tex-Mex Tacos at Splash Country. Multiple food options are available at this easily manageable water park.
THEME PARK
I love Dolly’s music. I like country music in general, but I was concerned about having to listen to blaring music all day. Not to worry! All music played by live groups (with mics and amps) or recorded played over speakers while I was there was tastefully subtle.
Shade and easily accessible seating are plentiful. It’s especially important on warm days.
Plan a little time for checking out the many quality shops and Dolly’s museum.
We commented among ourselves that we didn’t see any crazy meltdowns by children or adults even though the weather was pretty warm. There’s this relaxed vibe throughout the park that’s hard to explain. The employees genuine friendliness and interest in helping everyone is probably a big part of it. And the layout of the park doesn’t hurt. Lots of people were enjoying the park with us, but it didn’t feel crowded due to smart design.
DREAMMORE RESORT AND SPA
DreamMore Resort has been open for three years now. It’s beautiful and very well done. Family-friendly with a comfortable layout and a ton of amenities and special touches for guests:
If you have Theme Park tickets, skip the ride lines with a complimentary TimeSaver pass.
Items you purchase at the park will be delivered to your room so you don’t have to schlep them around with you all day.
The food available at the Resort eateries is notched up a bit from what you can enjoy at the parks. Everything I sampled, including the breakfast buffet at Song and Hearth was exceptionally good.
Many people won’t notice, but between the Song and Hearth deck and the pool is a Kitchen Garden planted with a nice variety herbs they pick fresh and use in food preparation as well as cocktails. Any gardener will tell you that Mint has a way of taking over, which it’s done here. There are plans in the works to re-do the garden using large planters. It should be even prettier and controlled at the same time.
If at all possible, enjoy the Salon and Spa. They feature FarmHouse Fresh products. The irony of being on a culinary tour and farm-related spa products wasn’t wasted on me. I wasn’t a believer, but am now. Lean in, I’m going to tell you something personal. I had my usual Summertime dry skin on the heels of my feet. After my pedicure, including a foot massage using the Honey Heel Glaze ($26) FarmHouse Fresh product, my heels showed no indication of dry skin for at least a full week! Now that I check, they still look good weeks later. That’s really unusual for me. Most products wear off after a few hours or a day, if I’m lucky. And this is not a paid endorsement.
I found Dollywood to be refreshingly, unapologeticly all about Dolly Parton. Sweet and welcoming, butterflies and positive never-give-up messages, without being sappy in the least. I think you’ll agree.
You have GOT TO GO! You won’t believe the quality of the food, the amenities, the extent they’ve gone to making the Theme Park, Water Park, and DreamMore Resort family friendly, and the overall value.
Be sure to check out Camp DW at the DreamMore Resort, if you’re staying there. They have a lot of activities for kids and adults every day. Some are free. Some are for an additional cost. Bedtime stories, arts & crafts, live music, and more.
Dollywood was awarded a whopping Four Golden Ticket Awards, the so-called Oscars of the Industry, this year alone by Amusement Today, the amusement industry’s go-to publication for the news within the industry.
Many employees are area folks that have retired from their careers. They love working at Dollywood and come back year after year.
Dollywood is a few years away from completing a $300 million expansion. It’s not your Memaws Dollywood.
Download the Dollywood Park App (App Store or Google Play) for maps and ride wait times. It definitely comes in handy!
Asheville – Looking for adventures in European, Nordic, and Southern cuisine explored with both classic (historic/vintage) and contemporary approaches. Look no further than Vivian (https://vivianavl.com/)!
We were four for Brunch last Sunday. Hubs and I were the newbies, wanting to go after hearing friends in the know rave about Vivian, newly opened in Asheville’s River Arts District (RAD).
When you’re in Paris the first time, you have to go to the Eiffel Tower, right? Develop a baseline and go from there, branching out to the smaller neighborhoods and beyond the city. That’s what I do when it comes to food. New ice cream place? I always order Vanilla first. If they get that right, I explore other flavors. Cocktails? Try a basic first, then explore the more creative.
That’s why I ordered a Mimosa ($6). It was right on, and not only did the champagne tickle my taste buds, the flute tickled my love of serveware design. At some point I’m going to ask co-owners Josiah and Shannon McGaughey if these were purchased as is, or if they painted them.
Here’s where it gets really interesting. Leah ordered Nordic Deviled Eggs ($8). Why is that interesting? Because it’s the first time I’ve seen “Nordic” on an Asheville menu. There might be others out there, but I haven’t seen them.
I’ve been following the New Nordic Food movement since it’s early days. It was initiated in 2004 by Danish chefs René Redzepi and Claus Meyer soon after they opened noma (combo of two Danish words “nordisk” (Nordic) and “mad” (food)), the #1 ranked restaurant in the world multiple years. Read this detailed article in Eater about the closing of the original noma and their re-opening in February, 2018. Side note – Asheville Chef Katie Button did a stage (unpaid internship) at noma for 3 weeks in 2012.
The movement has been growing steadily since its inception: a New Nordic Food Manifesto was conceived in 2004, the Nordic Council of Ministers (food ministers from Denmark, Finland, Iceland, Norway, Sweden and dependent territories) got on board in 2005, the Nordic Food Lab was founded in 2008, and the annual MAD Symposium was founded in 2011 by Chef René Redzepi. Shameless self promotion – I was invited to the first MAD Symposium, but wasn’t able to go. Talk about disappointed!
Back to the Nordic Deviled Eggs. They were stuffed with a mixture of smoked mackerel, potatoes, cornichon, and topped with caviar. Different for WNC.
Leah rounded out her Brunch with Lobster Salad ($15). First let’s talk about the thick slice of toasted Sally Lunn Bread under the lobster salad. There are a few versions of this bread’s history, but the one I’m going with is that this sweet, brioche-like bread was invented by 18th-century baker Sally Lunn in England, then brought over to the Southern colonies.
This dish is one example of Chef’s “clean, with limited elements to a plate, but with each one promising big, robust flavors” approach to food. Creme Fraiche, radishes, & spring peas and their tendrils top the Sally Lunn Bread. None of us had seen greens presented this way, so there was tendril tasting and discussion going on.
Tim and Leah had been to Vivian for Brunch previously. Telling us about that meal, Tim said the salmon on the Salmon Tournedos dish was some of the best he’d had. This time he opted for the Irish Country Salmon Toast ($12). Soft scrambled eggs, capers and cured salmon were topped with caper cream, and plated with toasted Soda Bread.
We didn’t ask about the green garnish, but it did strike me as a succulent. My taste yielded a moist, neutral flavor. Not something I’d pursue.
I’m going to admit to owning six different egg coddlers that haven’t seen much use. When pressed, I refer to them as displayed “works of art”. Know that I’m on a new mission to use the coddlers more often after having Vivian’s Coddled Egg ($9) made with cream, sherry, sautéed mushrooms, Gruyere cheese, and served with toast.
Mild and delicious, early bites taken with my spoon required dipping through the Gruyere on top and then releasing it from from cheesy strands unwilling to let go. Mmm. Mmm. Dipping the toast worked, too. Last, but not least, Corned Beef Hash ($13) for the Hubs. It’s one of his favorites and this version did not disappoint! The potato, onion, carrot, cabbage, and corned beef were topped with two fried eggs and a mustard creme sauce. He pointed out the large cubes of corned beef pretty quickly, saying they were delicious. He suggested I take a taste, and boy am I glad I did. That was some excellent corned beef.
Oddly enough, I didn’t taste either Leah’s or Tim’s dishes (we normally taste all around) so can’t give an opinion, but there were no complaints. In fact, we were all decidedly happy with our meals. I’m predicting it won’t be long before I’m back at Vivian for another meal.
Epicurean Notes:
Service was excellent.
Make a reservation. Vivian is “trending”.
Seats at the bar cannot be reserved. They are first come, first served.
Want to be on the cutting edge, knowing about food trends before your friends? Learn about the rise of Nordic Cuisine in the US and beyond in these 2018 OpenTable and the Opinionator articles.
New Nordic Food is about eating seasonally, local, foraging, pickling, and fermenting, so in a way, Asheville is totally on board. Think Alan Muskat and No Taste Like Home, Chef Steve Goff (fermenting king) Aux Bar and BrineHaus Meat & Provisions Food Truck, and many more.
Sound dampening panels have been added to the ceiling, but it’s still very loud when busy. Hopefully, they’ll figure out how to dampen it down a little more.
Since my re-introduction to The Esmeralda during Hendersonville Restaurant Week this past March, I’ve been wanting to go for a meal. Their dining room is cozy. It could even be called romantic. But I was hoping the weather would be nice enough for dining al fresco on their wonderful deck.
What better way to peruse the menu than over cocktails! In honor of one of my sisters, a complete lemon freak, I ordered a Lavender Lemon Drop (left). You can choose vodka or gin (I went with vodka), with lavender syrup and fresh squeezed lemon juice. I do lean toward sweeter cocktails, as opposed to tart, and this one was right up my alley.
Cecilia decided this was as good a time as any to try her very first Classic Old Fashioned. It’s described on the menu as made with Jim Beam, Angostura Bitters, Regans#6 (orange bitters), Simple Syrup, Orange, and Lemon Peel.
I was a little concerned about having to shoo insect annoyers away. No need. It might not be this way all the time, but we were essentially insect-free throughout our meal.
There’s a beautifully subtle waterfall with a stream effect on one side of the deck and the view from pretty much every table just can’t be beat!
View of Chimney Rock from The Esmeralda Inn’s deck!
My Caesar Salad ($7), topped with a Parmesan Crisp, was as good as any I’ve had.
But the most photogenic salad award goes to Cecilia’s Chimney Rock Iceberg ($8) salad. Not only beautiful, the flavor and texture combinations of crisp baby iceberg lettuce, heirloom grape tomatoes, red onion confit, Applewood smoked bacon, house-made buttermilk blue cheese dressing, and croutons were lovely.
Talk about seriously good entrées. Really. Regular readers know I’m a sucker for a good Filet Mignon. It’s my go to, especially when I have confidence in the kitchen. This 7oz beauty (Angus Filet Mignon $32) was cooked just as requested – medium rare – with a perfect sear. Crispy horseradish potato rosti and perfectly grilled asparagus framed the steak that was resting on a scrumptious Dijon-shallot cream sauce and had been topped with bacon-onion jam.
One of this evening’s specials was a Surf and Turf ($40) that added a luscious crab cake made with NC-sourced crab to the Filet entrée. If you’re a crab lover like me, you’ll be happy that this cake has very little filler.
Dessert? Why yes we will. We ordered both desserts offered this evening with sharing in mind: a Chocolate and Pecan Torte and . . .
. . . a classic Crème Brûlée. I can’t think of one negative thing to say about either. Both were portioned nicely. Not too little. Not too much. Especially after a big meal. The Torte structure happily surprised us both with the crunchy layer of pecans and caramel. It was nice to have the whipped creme quenelle on top to cut some of the very rich chocolate every few bites.
As for the Crème Brûlée, do not hesitate. Order it. It’s the perfect way to end a meal. We both thought the flavor was exceptional. Cecilia followed up with Chef Keith Chinn, asking what ingredients were used. And what do you know? When it’s good, vanilla is very good!
I’d like to give a shout out to our server, Chris. He was exceptional, anticipating our needs, attentive without hovering. Kudos to you, Chris!
Epicurean Notes:
None of the tables we observed were rushed through their meal. This is a relaxed dining experience to savor as you enjoy your dinner companions and the view.
As I write this review, The Esmeralda Inn is under mandatory evacuation due to road closures and outages. A large tree came down, along with a mud slide just beyond their driveway during recent WNC heavy rains and flooding. My heart goes out to everyone in our area affected by terrible weather and flooding.
Although I fully expected to pay for my meal, the folks at The Esmeralda generously covered it. Thank you very much!
The Esmeralda Inn & Restaurant (https://theesmeralda.com/)
910 Main Street
Chimney Rock, NC 28720
Phone: (828) 625-2999
Toll-Free: (888) 897-2999
Mills River – Bold Rock Hard Cider (https://boldrock.com/visit/mills-river-cidery/) has announced the release of their newest seasonal style, Blackberry Cider. Available on shelves June 2nd, Blackberry Cider is a fruit-forward blend featuring a tart, semi-dry finish.
Blackberry Cider originated with a challenge to Bold Rock cider makers: create the perfect Summer beverage, refreshing but not overly sweet. The result is a hard apple cider underpinned by the beloved Summer berry, allowing for a fruit-forward cider bursting with rich notes of blackberry on the nose paired with a distinctive tartness and touch of sweetness on the finish. This enjoyable union of flavors will undoubtedly keep consumers going back for that next sip on hot Summer days.
Epicurean Note: I had the chance to sample Bold Rock’s Blackberry Seasonal and tour the Mills River tank room and line. Browse the gallery below for a look at awesome improvements outside the Mills River Cidery and inside at the tank room and packaging line.
“After the success of our Spring Seasonal in the Bold Rock Rosé, we knew that our loyal customers were expecting an exciting and creative seasonal release for the Summer,” says Head Cider Maker Ward Beveridge. “We chose the blackberry because of its distinctive aromas and clean, tart finish that perfectly balances the natural sweetness of apples.”
Founded in 2012, Bold Rock produces a variety of hard cider styles from apples harvested in the Blue Ridge Mountains of Virginia and North Carolina. The award-winning craft cider company now has over 100 full-time employees and operates two cideries – the original Bold Rock Cider Barn in Nellysford, Va., which features an innovative production facility and tasting room overlooking the Rockfish River, and a recently expanded second production facility and tap room located in the bucolic pastures of Mills River, N.C.
Bold Rock features 12 styles of hard cider, including the popular originals, Apple and Draft, a rotating mix of seasonal selections, and IPA (India Pressed Apple), the best-selling hopped cider in the country. These innovative varieties of cider have found favor with a wide range of customers and critical acclaim throughout the industry, as Bold Rock has won over 100 awards in hard cider and wine competitions since first launching.
Blackberry Cider will be available on shelves throughout Bold Rock’s distribution footprint, which includes 10 states between Eastern Pennsylvania and Georgia.
Asheville – Thirsty Monk, brewer of Belgian-Rooted Modern Ales and operator of world-recognized craft beer bars, introduced its Food Flights program at its flagship downtown Asheville location earlier this month.
Food Flights are selections of small, snack-sized portions expertly curated by Certified Cicerones® to pair perfectly with your chosen beer style. Thirsty Monk offers six Food Flights— Belgian, Light, Medium, Dark, Sour/Fruity, and Hoppy— in an elevated box lunch-style presentation that includes four food items (a protein, a cheese, a grain, and a preserve). This new offering debuted in Denver with the opening of Thirsty Monk’s newest location last month and will be available at Thirsty Monk’s Downtown location going forward. Food Flights will be added to the menu at Thirsty Monk’s Biltmore Park location and Thirsty Monk’s newest Portland, Oregon location later this spring.
All of the proteins, preserves, and grains in Thirsty Monk’s Food Flights in Asheville are made in house, including the six different house-baked crackers.
“Thirsty Monk has never been accused of being a follow the pack kind of brewery, and we continue our leadership role by bypassing the food truck and creating an entirely new way of brewery snacking,” says Barry Bialik, Thirsty Monk CEO. “We’ve been crafting our Food Flights for the past year and are so excited to now share these expertly beer-paired snack packs with our Thirsty Monk guests.The intent of our Food Flights are to elevate the beer tasting and Old World pub experience with an affordable tasty bite of education. All of the individual Food Flights are crafted to enhance the taste of the paired beer style and pass on some food and beer pairing knowledge. Our new coasters suggest beer style-specific food pairings and cooking styles that our patrons can experiment with at home. And most importantly, Food Flights are meant to be fun and encourage friends to share a unique snacking and beer sipping adventure.”
About Thirsty Monk
Founded in 2008 Thirsty Monk currently operates four locations in Asheville, North Carolina including Thirsty Monk Downtown, Thirsty Monk Biltmore Park, Top of the Monk Craft Cocktail Bar, and Brother Joe’s Coffee Pub, as well as Bazi Bierbrasserie in Portland, OR and now its Denver brewery and tasting room. Find the company online at monkpub.com.
Asheville – Hey guys! Quick one here about a new Asheville find you’ll want to know about: The Waterbird (https://www.thewaterbirdasheville.com/), located at 197 Charlotte Street, sharing a building with Ultimate Ice Cream.
Coffee Shop by day, Cocktail/Wine Bar by night, it’s a place for community to gather, work, and/or relax.
It’s light, airy, and beautiful inside! Just look at this bar set up. Note the fresh fruit stacked under the left-hand hanging shelves. Those are used for zesting and juicing.
“We thoughtfully create all syrups, tonics, sodas, teas, & mixers in house. All juices are squeezed & pressed in house. Taste the love.”
And don’t even get me started on the loungy seating area. The only problem is that there aren’t more seats. Blue can be considered “cool” or “warm”, depending on the hue. This back corner seating area definitely feels warm and welcoming.
Small-scale, but with enough variety Breakfast, Lunch, and Late Night menus are available. See all menus here.
My friend Marilyn and I met up at Waterbird for lunch last week. We’re both suckers for deviled eggs, so couldn’t pass up sharing this Deviled Egg Flight ($5) of Traditional, Pickled Beet, Wasabi, and Smoked Trout. And of course, I had to do my latte test. Passed!
Our favorites were the Traditional, Pickled Beet, Wasabi, and Smoked Trout. Never mind.
Marilyn had the Cheese Board ($14). SO understated on the menu: “Rotating Cheeses, Roots & Branches Crackers, Accouterments. Really people. Look at that spread! By the way, that’s house-made, beautifully reduced fruit jam front left.
What better to have with that Cheese Board than a Vodka Highball ($10) made with Vodka, Yellow Chartreuse, and Rosemary Thyme Shrub. Not sure how I feel about describing a cocktail as having a shrub in it, but it was pretty tasty.
My Roast Beef Sandwich ($10.50) was delicious. I paid attention to the meat, in particular. The flavor and doneness were perfect, but was it hard to bite through easily? Was there any gristle? No to both. Without opening the sandwich up to actually check, the meat seemed semi-chipped.
Beyond the Roast Beef, spreading the Multigrain toast with Whipped Horseradish Goat Cheese was inspired. Especially when you consider the layers of pickle slices and lettuce. I chose their flavorful (with a slight kick) Mac & Cheese for my side.
I already told you about the Cheese Board, so focus on the Pear, Ginger, Cardamom Soda ($6). It’s non-alcoholic and listed under “Elixers” on the menu. Really good! Pace yourself. It was all I could do to not down this baby in one go.
There’s a fairly good-sized parking lot which had plenty of space when we were there, but might get crowed once word really gets out about Waterbird.
The Waterbird is definitely Epicurean recommended. Get yourself there as soon as you can!
P.S. Their Grand Opening is Saturday, May 26th. They’re offering “drink & food specials in addition to some fun activities.”
Charlotte – Chef Matthew Shepard answered my question about his goals and where he saw himself in the future without hesitation. “Michelin is in the States. There’s no reason they shouldn’t come to Charlotte. And I’d like to be the one that brings them here.”
Shepard is currently Executive Chef at the iconic McNinch House Restaurant (http://mcninchhouserestaurant.com/). Located in Charlotte’s historic Fourth Ward, the Queen Anne/Shingle style house has historical significance that’s relevant to Charlotte, North Carolina, and even the nation. Presidents, Vanderbilts, and other well known individuals have been guests of the McNinch family at their home. See more about the home’s history here.
After major renovations when she purchased the home in 1978, owner Ellen Davis opened the doors to the public, continuing the home’s reputation for hospitality in the form of McNinch House Restaurant. She and her staff have welcoming guests to their unique fine dining restaurant for 40 years!
Browse through the gallery below to see what an island of beauty, tranquility, and romance this place is. Notice the romantic feel throughout the house, including the tables and seating.
Joining a small group of media folks experiencing the McNinch House was a complete treat! We enjoyed a glass of champagne as we were led through the house by the inimitable Anthony “Wes” Wesley, McNinch House Wine Steward.
He pointed out architectural and historical details as we passed through first floor rooms. Upstairs is a private residence, so a no-go zone. The original dark woodwork, paneling, and ceiling beams are luscious. Most, if not all, of the gorgeous chandeliers and light fixtures are original. You can see reservoirs that originally held a ready supply of gas in many of them, but they’re now fitted with wiring. The place just oozes comfort and warmth.
After touring inside with Wes, Chef Shepard led us on an outside tour of the vegetable and flower gardens (see gallery) that he tends. The kitchen and dining rooms are both supplied by the gardens. I couldn’t help but smile at his enthusiasm. He talked about his garden at home and comparing different growing environments to produce the best results.
Sometimes at tastings, smaller portions of each course are served, while one full-sized portion is brought out for photographing. This approach is appreciated by most food writers as it’s overeating-friendly.
We were also lucky enough to have Wes, an incredibly knowledgeable Wine Steward describing the wines he paired with each course. All of the wines were excellent, but there were two I fell in love with. Here’s a list of the wines. See if you can guess which course each was paired with.
Coal Miner, Robinson Run Sweet Red 2013
Daou, Pessimist Red Blend
Cantine San Giorgio, Tiranno Malvasia Nera 2014
Chateau Julien, Royalty Red 2015
Michel Picard, Vouvray 2016
Carlos Serres, Rioja Tempranillo 2012
Cantine Paolini, Pino Grigio
Cap Royal, Bordeaux Sauvignon 2015
That said, this first course picture is the only image of a smaller tasting version I’m using in this article. Every image after this is of full-sized portions. It was a beautiful Spring Bounty Salad made with mixed greens, sliced Purple Asparagus, shaved White Asparagus, sliced Cucumber, and roasted Candy Stripe Beets topped with a Citrus-Herb Vinaigrette.
The English Pea Soup that followed was superb! Great texture and a slightly smokey/earthy flavor. I really couldn’t get over the flavor. Just fantastic. Chef made the soup with Potato Gaufrette, Buttermilk Crème Fraiche, and topped it with fresh greens and a Crab Mango Salad.
ONE ravioli as entrée? Yes. Order it! It’s actually a Raviolo – singular. A Duck Confit Raviolo made with house-made pasta, Parmesan and Leeks, Pickled Red Cabbage, and Carrots, surrounded by Truffle Cream. Chef purees ground mustard green stems and adds them to the pasta for a little flavor boost. Delicious!
Rosemary Dijon Crusted Rack of New Zealand Lamb has been on the McNinch House menu from the beginning. Same recipe. And there are no plans to change any of that for fear of an uprising. It’s definitely a favorite, served with Sweet Corn Risotto topped with Collard Greens. Don’t forget to include some of the Mint Chimichurri to each bite.
Not only was this Lemon Meringue Pie delicious, I loved that the flowers were made with Swiss Meringue rather than buttercream. Such a beautiful and light way to top the Lemon Custard in a Sable Crust.
Our final course (dessert 2 🙂 ) was a Chocolate Cream Pie. The crust was buttery, but oh, that Chocolate Custard! And topping it all off with Chantilly cream was a given. I’m not usually a fan of chocolate cream pie because so many of them taste like chocolate pudding poured in to a crust. The texture and taste of Chef’s version were exceptional. It’s hard to put my finger on it, but there was something wonderful about that chocolate cream. It could be the espresso powder Chef adds to help bring out the chocolate flavor.
So, could a Michelin star be coming to the Charlotte? I believe it could, eventually, and Chef Matthew Shepard may just be the one that’ll bring it home. Based on this meal, and Chef’s drive to explore, create food that meets Michelin standards, and work toward becoming one of the best in the industry, I’d say it’s a real possibility.
Epicurean Notes:
There is one seating for dinner each evening. Three different menu types are offered in addition to dinner at the Chef’s table. See all options here.
Ellen Davis has collected quite a few dishes and other service pieces over the years. See the picture of Ellen in front of just two of the many cabinets of dishes in the gallery. No two tables are set identically. Each staff member decides what dishes, napkins, napkin rings, etc. to use on each table they set.
You can book private events at McNinch House, using from one room up to the entire restaurant. Marriage proposals have been known to happen here.
Take advantage of nice weather by getting to the McNinch House early and purchasing a bottle of wine to enjoy on the porch before dinner.
Tuesdays and Wednesdays are Wine or Cocktails in the Garden days. Spend some time enjoying the garden at special seating arranged on the front lawn and garden. Call and ask for details.
Asheville – “Easygoing edgy” is how I think about AUX Bar (https://www.auxbar.com/), Asheville’s latest food & drink joint. Why? Because in my head that oxymoron goes to the heart of Aux Bar and its ownership.
Chefs Mike Moore and Steven Goff are both pretty chill guys. At the same time, they’re guys who lean toward edgy and pushing creative boundaries. Wives Darlene Moore and Samantha Goff are co-owners. I don’t know too much about “Sam”, but Darlene is an incredibly gifted graphic artist. She designed this AUX Bar logo:
Logo Design: Darlene Moore Image Credit: Sabrina Kolton Photography
Moore and Goff are well known in Asheville and beyond. They both have a history of successes and are loved and embraced by locals. A partnership between the two of them and their wives sure seems like the perfect storm.
Moore previously owned Seven Sows Bourbon and Larder. The food was amazing, but not “safe” enough for the average diner, IMO. He, along with Darlene, also founded Blind Pig Supper Club, tag-lined “creative cuisine – bridging community”. Each dinner benefits a local or national charity.
“We produce events which impact local community in more ways than one. We are also a unique fundraising organization and community building catalyst established through a network of chefs and volunteers. The Blind Pig Supper Club offers personalized catering services, pop ups and concept driven charity fundraising events working with local and national charitable organizations.” ~ Blind Pig Supper Club
Goff has led a pretty edgy life, so it’s impressive that he’s as chill as he is. I think fate played a part in his landing in Asheville Buncombe Technical College’s (AB Tech) culinary program. It’s where he met his wife, Sam, and eventually did a stint as an instructor. My take is that he was born to work with food. He’s best known in Asheville as co-owner/chef of King James Public House.
When King James closed (there’s a story there, but I won’t go into it here), he and Sam headed to Raleigh where he worked as a butcher at Standard Foods with well known executive chef Scott Crawford. When Standard Foods closed, the Goffs launched Brine Haus Meat + Provisions Food Truck after totally tricking it out.
Now the Goffs are back in Asheville with their truck and partnered with the Moores at AUX Bar. Here’s hoping they’ll both be creating wonderful food together for a long time!
The Food
AUX is billed as Modern-American. Think of it as taking Southern, as good or better than you’ve had (Fried Chicken, Country Ham, Vinegar Pie), throw in a few not-so-Southern (Baba Ganoush, Smoked Pork Curry Poutine, Tempeh) and you get creative, yet constructed with purpose dishes.
Not sure where Goff got the fermentation bug, but it’s his thing. He might have some other “things”, but when I think of Steven, I think “king of fermentation”. Watch for his creations on AUX’s menu like Pickled Bar Eggs in three flavors and California Frites. And he’s known for adding his pickled garlic juice to whatever he can.
AUX also does their share of smoking, pickling and preserving.
The Drinks
The bar program at AUX is pretty killer. Of course they have all the usual suspects: beer (local and others), wine, and well drinks. BUT their Bar Manager, Jennifer Gordon, who is also Event Beverage Specialist and Sommelier at The Blind Pig Supper Club, does a fantastic job creating specialty cocktails. Keep reading to see which one I chose.
AUX Bar Asheville
The Space
Not a huge space inside, the bar area draws your eye the minute you walk in. I love the red lighting! The picture above just doesn’t do it justice.
That said, there is the almost obligatory glass garage door that opens in good weather onto one of the best patios in Asheville. It’s covered, has plenty of seating, it’s pretty, it’s great for people-watching as they pass on Lexington, AND coming this summer – a wood-fired grill and special Wood Fired Patio Menu! I can’t wait! There’s a peek at the patio in the gallery at the end of this article.
Our Dinner
The boys each had local brew. Love that they’re using Blind Pig glasses. Not a bad way to advertise, either.
I went for one of their specialty cocktails. Fairytale in the Supermarket ($10) is made with Cathead Honeysuckle Vodka, Frangelico, Carrot Juice, Peppered Honey, Lemon, Devil’s Food Fuego, and Ginger Beer. You all know I love Ginger Beer, right? Well this was a delicious way to incorporate it into a cocktail! The name’s a bit silly, but creative!
Again, the boys stuck together, both ordereding Buttermilk Fried Chicken ($18). A classic served a little differently – in a bowl with Brown Gravy on (very) Whipped Taters and Fried Herbs under the superb fried chicken.
I wasn’t too hungry, so ordered a “single” Animal House Burger ($8, Double $12). Take a patty of Fresh Brasstown Ground Beef and top it with American Cheese (Cheddar not available this evening) lettuce, onion, tomato, pickles, and special sauce. It’s cooked to order and served with Hand Cut Fries.
Next time I’m going to get the Smoked Pork Shoulder ($15) with Carolina Rice Porridge, Wild Mushrooms, Smoked Jus, Soft Egg, and Cracklings. OMG, I really wanted to get this Small Plate, but opted for the Burger from “The Hits” menu.
All images below are credited to Sabrina Kolton Photography.
When you go, plan some time for street parking, or opt for one of the nearby city garages. I usually go right to the Rankin Garage and walk the two blocks.
*This is a long post, but I wanted to express fully how special these folks are.
AUX Bar (https://www.auxbar.com/)
68 N Lexington Ave
Asheville, NC 28801
Phone: (828) 575-2723
But the most photogenic salad award goes to Cecilia’s Chimney Rock Iceberg ($8) salad. Not only beautiful, the flavor and texture combinations of crisp baby iceberg lettuce, heirloom grape tomatoes, red onion confit, Applewood smoked bacon, house-made buttermilk blue cheese dressing, and croutons were lovely.
