Stepping into Biltmore Village’s Red Stag Grill at the Grand Bohemian Lodge two years after Hurricane Helene flooding surged water to the ceiling was just a little bit surreal. Looking closely at everything from ceiling to floor, it looked very much as it did pre-Helene.
Can’t even grasp the amount of investment that’s gone into this property, as well as other Biltmore Village buildings that were devastated by Helene.
Red Stag’s MENU is varied, but not extensive. I thought it was somewhat contracted compared to previous menus, but it’s actually similar to the menu I took a photo of in 2012. A specialty is their Chophouse Menu that currently features things like Elk Loin (New Zealand), Bison Tenderloin (Leicester, NC), and Delmonico Beef Ribeye (Illinois).
We had a lovely experience, but both entrees required a lot of getting meat off of the bone work. Although the meat was good, Bill wouldn’t order the Trout again with bones in and head and skin on. It’s a personal decision. Our drinks and service were both good.
Taking advantage of complimentary with dinner Valet Parking made arriving and leaving after dinner easy. No searching for parking.
