Charlotte – Staying at the historic Dunhill Hotel is always a special treat. Their location is perfect for exploring downtown Charlotte, and the experience from lobby, to The Asbury (their restaurant), to their rooms, wraps you in a congenial welcome.
Not especially “Southern”, but for one of my favorite cocktails – Dark & Stormy – I relied on The Dunhill’s bartender to jazz it up with additional bitters of his choice. Not sure if it was house Mixologist Myke Head or bartender Justin working this night, but they both mix up excellent drinks!
Deviled Eggs ($6) are at the Chef’s whim, changing daily. I thought I was going to have a little “snack” as an appetizer, but these puppies were filled with a deliciously seasoned blend to just about the tipping point and topped with pickled (with ginger added) watermelon rind. I’m literally shaking my head as I write this, remembering how good (and filling) they were.
Soup of the Day (Market Price) is also at the Chef’s whim. The risk of too much food did not stop me from ordering this Carrot and Ginger Bisque topped with fresh greens and pickled apricots. Loved both the texture and flavor of the bisque, but did mention to my server that the apricots were a little too tart for my taste. That didn’t stop me from finishing every bit of the soup!
On the menu is a deceptively simple Krenz Beef Blackboard (Market Price). It’s the beef special of the day, courtesy of Krenz Ranch, a sustainable boutique beef operation in New Salem, NC owned by the family of Executive Chef Matthew Krenz. They supply all beef for The Asbury.
Filet Mignon served with crispy spiced potatoes and Rouille was on the Board. Regular readers know that’s one of my go-to’s. So predictable! Can’t remember if it was a 6oz or 8oz portion, but I sighed (just a little). My preferred filet size is right about 3oz. Chef de Cuisine Mike Long was completely awesome when he heard that, saying he had a smaller piece in the kitchen he’d be happy to cook for me. Sending hugs to Chef Mike!
Yours is going to look different of course, but this was just perfect for me! Seared nicely and full of flavor. I’d definitely recommend this entree!
So yes, I was pretty full, but there’s always room for dessert, right? Of the various options, that all sounded wonderful by the way, I chose a Peach Upside Down Cake ($8) made with Bourbon Caramel, fresh peaches, and oatmeal streusel. So good! I’m all about personal portion control, but I could have eaten three of these things!
Good thing I didn’t because Chef Mike sent out TWO more desserts for me to taste!
First up was this beautifully presented and completely delicious Kiselo Namelaka ($8) with mango gelee, Huacatay sorbet, and milk crumb (Google “milk crumbs” for inspiration). Try to get a little of every component in each bite for the best effect.
Last, but not least – Plum Sorbet ($6) made with NC plums. After swiping a good-sized taste off the top (with a clean spoon), I gave it to the couple at the next table I’d been chatting with all evening. We all loved this fresh, light, sweet finish to a meal. So flavorful!
Considered one of the top fine dining restaurants in Charlotte, The Asbury really is a gem. It’s not just the food – which is truly wonderful – it’s also Chef Krenz and the team that make this spot so special. Go when you can.
Epicurean Notes:
- Brunch is served on Saturdays and Sundays from 9 AM to 3 PM, with service from the regular menu continuing until 10 PM both evenings.
- The Asbury has a special collaboration with Sozo Gallery to feature regional artists’ works. The work currently on the walls is beautiful.
- I was a guest of The Dunhill Hotel for lodging and The Asbury for this meal, but know that all comments are honest.
The Asbury (http://www.theasbury.com/)
at The Dunhill Hotel (https://www.dunhillhotel.com/)
235 N Tryon St
Charlotte, NC 28202
Phone: (704) 342-1193
