Tag Archives: Restaurant Review

Soprana | Asheville

06 Tuesday Aug 2024

Posted by in Restaurant Reviews

≈ Leave a comment

Tags

, , , , , ,

Over the past few weeks, my dining adventures have led me to some exciting new spots, each vying for attention in Asheville’s vibrant culinary scene. The list of new restaurants to explore seems endless, and we’ve been diligently working through it, almost needing to dine out daily to keep pace with the influx of enticing eateries in Asheville and its surrounding areas. Recently, I even took a brief culinary detour to Rochester, New York, discovering some exceptional new spots there as well.

Landing at the top of the list last week was Soprana, the new rooftop restaurant at the Embassy Suites Hotel in Downtown Asheville. Soprana promises culinary homage to our region, emphasizing brick oven pizzas, and locally sourced Alpine/Appalachian seasonal menu items, all with the amazing backdrop of the Blue Ridge Mountains.

Celebrating our friend Anna’s birthday, we began with their house made limoncello which was delightful. Chilled to perfection, and offering a refreshing burst of tart sweetness and a remarkably smooth finish. Traditionally, Limoncello is categorized as a digestif liqueur, meaning it’s meant to be sipped after a meal to aid in digestion, but we couldn’t resist diving into it right away.

We ordered dish after dish, wanting to try everything and share bites all around the table. Burrata cheese with heirloom tomatoes, basil pesto, and a syrupy aged balsamic, The Asheville Pizza, with fresh meats from The Chop Shop, smoking hot honey and fresh mozzarella, a Fig & Prosciutto pizza with balsamic jam and chèvre, and The Tartufo pizza. This was our favorite all around with herb roasted mushrooms, fresh mozzarella, roasted garlic and pecorino Romano. The blend of flavors melded perfectly together and the whole thing was oozing with cheese, it was delicious.

We tried one of each of the desserts. I have to say that I was most looking forward to the tiramisu ice cream sandwich and it was the most disappointing item of the evening. The Olive Oil cake was probably my favorite of the four options. However, none of them were anything special. I’d skip dessert if I went again and opt for more limoncello.

The service was very slow, but our waiter was so friendly and accommodating (separating a check 8 ways), that we didn’t mind much, The atmosphere of the restaurant left something to be desired. It was quiet and stale. No music was playing, and you could tell they were trying for an Italian Bistro vibe, but missing the mark by still having that “im a hotel restaurant” feel. There are a few simple tweaks that could be made to take Sporana to the next level.

Regardless, I think we will be back because of the gorgeous mountain views, the limoncello, and that delicious mushroom pizza. Have you tried Soprana yet? Let me know what you thought!!

Cultura | Asheville

30 Tuesday Jul 2024

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

We have been wanting to go to a Cease & Desist special dinner at Culture for a long time now. When the Oaxaca-themed dinner, a fun nod to Taco Bell, made its return, we jumped at the chance to snag a reservation. This exclusive menu, curated by guest chef Luis Martinez, promised bold flavors from Oaxaca with a playful twist that “rings a bell” in the most delicious way.

Four courses included

  1. Late Night Cravings Box
  2. 2. Oaxacan Pizza
  3. Barbacoa chicken
  4. Cinna Twist Corn Mochi and Huitalacoche Ice Cream

Describing this meal as underwhelming would be an understatement. The first course consisted of a variety of items: quesadillas, tacos, crunch wraps, and potatoes. While the potatoes were decent, they were notably lacking in flavor, particularly salt. Fortunately, the delicious salsas provided helped remedy this shortcoming. However, my chicken quesadilla contained a sizable chicken bone—something that might be forgiven if the food were exceptional, but unfortunately, it was not. The crunch wrap and taco also fell short in the flavor department, again only salvaged by generous amounts of salsa.

The second course was a tortilla pizza. I’m surprised to read chorizo in the description because I definitely did not get any of that flavor in this bite. Bland beans was pretty much the only flavor that came through in this dish. And that hint of… ‘these are probably old’ beans was thrown in there, just for fun.

The third course was beautifully presented, featuring roast barbacoa chicken, white beans, pickled veggies, and homemade tortillas. The tortillas were excellent, but unfortunately, the rest of the dish fell flat in terms of flavor, leaving us craving more—though not more food, just more taste. A comment was even made that our local grocery store offers a better rotisserie chicken, which I find hard to dispute, especially given its much more reasonable price. Interestingly, a recent review of this restaurant mentioned the chicken was excessively spicy. In contrast, the chicken we had was completely devoid of flavor. Perhaps the restaurant adjusted the seasoning to avoid previous complaints, but at the very least, a bit of salt could have made a difference.

The real fail for me was the dessert, The texture of the ice cream was like stringy rubber that was sticky and gummy. The flavor, I can’t even tell you. It was absolutely off putting. A blend of silly putty and mushroom and cane sugar. I can’t remember the last time I actually spit food out of my mouth… maybe it was a cake I made with baking soda instead of baking powder… dunno. I was so excited about the corn mochi “churros” because I LOVE mochi. After tasting so many different types in Japan, I was hopefully that these at least would redeem the disappointing dinner. However, they were grey in color and sadly grey in taste.

Needless to say, we left more food than we actually ate. A lot of it was excessively oily. All of it lacking in flavor. The dessert was just so wrong. And please hear me, I will try ANYTHING and my food repitoir is VERY broad. These thoughts were not put down by people who have shallow palates and limited food allowances. I would like to try Cultura when the regular chef, Eric Morris, is cooking, but I’m not sure even that will tempt me to return anytime soon.

Sorry Cultura. Huge miss for me.

Luminosa | Asheville

16 Thursday May 2024

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , , , ,

Luminosa, the long anticipated new Asheville restaurant, seamlessly blends traditional Italian flavor with local Appalachian ingredients and has finally opened its doors! Since the disappointing opening of Gimelli, I have been longing for an Italian restaurant that can live up to our rather high expectations. Brought to Asheville by chef Graham House, formerly of Sovereign Remedies (Asheville), “Graham aims to incorporate an unmistakable Asheville flare into Luminosa’s Italian driven cuisine.” (per Luminosa’s website)

On opening night for a restaurant can range from being an extraordinary event never to be replicated, or an unforeseen disaster. Having experienced both, I approached the newly opened Flat Iron Hotel with a mix of excitement and apprehension. This historic building, a beautiful example of Beaux-Arts architecture standing tall between Wall Street and Battery Park, has been revitalized with a boutique hotel, rooftop bar, and of course, Luminosa. Home also to Chai Pain (James Beard Award winner) and a few other shops and cafes.

Luminosa’s menu features wood fired pizza, freshly made pasta, delicious entrees, and unique cocktails. As is our custom, we asked the server for his favorites, and ordered accordingly. We started with a crisp red wine, and a refreshing gin cocktail with ginger and raspberries. Our appetizer arrived, crispy bone marrow tater tots, followed by a gorgeous Nduja pizza, drizzled with balsamic glaze that enhanced its flavors. We finished with a cappelletti pasta adorned with ramps, ricotta, green garlic and a sprinkling of pecorino. For dessert we shared a delightful olive oil soft serve with hints of lemon and almond – absolutely perfect and delicious

While our server was very kind, the pizza crispy and bursting with flavors, and the soft serve ice cream perfection itself, the rest of the meal fell a bit short. The tater tots wished for more salt while the pasta boasted entirely too much of it. The ambiance of the restaurant was odd, with no music playing, which might be chalked up to opening night kinks that needed ironing out.

I am curious to try the coffee shop that they have in the mornings and we always love a good rooftop. I would certainly return for that ice cream. But as of now, I’m hesitant about revisiting Luminosa in the near future. Sadly, the search for an extraordinary Italian restaurant in Asheville continues.

Tall Johns

08 Friday Mar 2024

Posted by in Restaurant Reviews

≈ Leave a comment

Tags

, , , , , , , , , ,

Nestled amidst the vibrant culinary landscape of Asheville, in the heart of Montford, lies Tall John’s, a hidden gem that never fails to impress. This establishment prides itself on offering meticulously crafted classic dishes, tailored to satisfy diverse palates. From the moment you step through the door, you’re greeted with an ambiance that exudes warmth and sophistication, setting the stage for an unforgettable dining experience.

I am consistently delighted by Tall Johns. Their menu is a testament to culinary excellence, boasting a carefully curated selection of dishes that are as inventive as they are delicious. Each bite is a symphony of flavors, expertly crafted to tantalize the taste buds and leave you craving more. And believe me, I am always craving more!

One standout dish that never fails to captivate my palate is the steak tartare, served with crispy saltines that add the perfect crunch. Paired with a freezer-cold martini that maintains its icy chill from start to finish, it’s a combination that never fails to impress.

But the culinary delights don’t stop there. The burrata with winter citrus, and pomegranate, and the glazed beets with goat cheese are both masterpieces of balance and texture. At the heart of every creation lies the secret ingredient – the infusion of fresh herbs. A crunch of mint with the tartare, or soft dill sprinkled on the beets. These harmonious blends transcend mere culinary artistry, transforming each bite into an unforgettable experience, elevating each dish to new heights.

One of the highlights of dining at Tall John’s is the opportunity to sit at the bar overlooking the bustling kitchen, where you can witness the artistry and precision of the culinary team as they prepare each dish with care and precision.

What truly sets Tall John’s apart, however, is the attention to detail evident in every aspect of the dining experience. In our city known for its culinary prowess, Tall John’s stands out, offering an unforgettable dining experience that will leave you coming back for more.

**Elevate your dining establishment to new heights by inviting Gina to indulge in your culinary creations. Embrace the opportunity to showcase your menu and impress one of the influential voices in the food community. Contact us at gmdimartino@gmail.com to arrange for Gina’s visit and get your restaurant the recognition it deserves.

The Barn

06 Friday Jan 2023

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , , ,

I don’t know how long I have been following Kristin and The Barn in Cullowhee, North Carolina. Certainly a few years. This dreamy barn, up in the mountains of Western North Carolina, where they have cooking classes, and fancy dinners, and culinary experiences. It has been on my “restaurants to try” list for a long time.

Our supper club has slowly been checking these restaurants off the list and when I mentioned The Barn, Laura, my friend (and now boss at The Runner Box), casually said “Oh, that’s my cousin.”

Her grandparents owned the barn, she spent many of her summers there, and even lived there for a while. Now her cousin has renovated it into a gorgeous cooking school where you can bring a group and enjoy amazing food, a beautiful atmosphere, and learn some cooking skills.

The hour and twenty minute drive takes you through the most winding roads, up and down mountains, and back and forth on steep switchbacks. The slow travel allows you to soak in the beautiful scenery and enjoy the tranquil journey through the mountains. Kristin is as charming as she seems online, and upon our arrival presented us with a winter sour (a play on a whiskey sour) and ushered us into the large kitchen to begin preparations for our meal!

Trying to encapsulate the southern cooking of Appalachia, we made homemade graham crackers and fluffy marshmallow cream for chocolate covered moon pies, jammy pickled eggs with trout caviar & creme fraiche, pickled shrimp topping a bright citrus salad, the flakiest buttermilk biscuits, and chicken & ricotta dumplings w winter veggies and shaved Parmesan cheese. Snacks were passed around while we cooked; salty boiled peanuts, creamy pimento cheese, crunchy pickled okra. Everything is as locally sourced as possible. Eggs from a farm up the mountain, trout caviar from a trout farm down the road, local things from the farmers markets in the area.

Not only was it a delicious and gorgeous farm to table meal, we learned a lot, tried new things, and got to be involved in the preparation. I loved the experience of helping to prepare the food I think its always so cool to cook with people. Preparing nourishing food for yourself and for others is an experience that brings you closer together and fills your

I soaked up the entire experience, and loved every minute of it. The beautiful atmosphere, breathtaking views, and quiet mountain vista, and the amazing company. I always fill out these things in my day planner and it asks “what makes you come alive” and I never know how to answer that question, but I am slowly learning about myself, things around food, and people you love, and the table. Those are things that make me come alive. It was truly a ‘fill me up’ experience, one I won’t soon forget.

Shauna Niequest from her book, Bread & Wine:

“What’s becoming clearer and clearer to me is that the most sacred moments, the ones in which I feel God’s presence most profoundly, when I feel the goodness of the world most arrestingly, take place at the table. The particular alchemy of celebration and food, of connecting people and serving what I’ve made with my own hands, comes together as more than the sum of their parts… My best moments have been spent in the kitchen, and many of the most deeply spiritual moments …have taken place at the table.”

*For more information about The Barn https://www.thebarnnc.com

167 Raw | Charleston

19 Wednesday Oct 2022

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , ,

It is very rare that a restaurant checks all of our boxes. Even more rare for us to frequent the same place two times in one trip. 167 Raw is definitely an exception. We had been wanting to try their new Bar 167 and had never had time to wait for 167 Raw (they do not take reservations) So we put in our name at Raw and walked over to Bar 167 to grab drinks while we waited for our table to be ready. Bar 167 is stunning. So well designed with a Mediterranean flair. We sat up on the rooftop, enjoyed our beautiful drinks and relaxed until receiving the text to come back to Raw.

We were sat at a high top table at the window. Perfect people watching spot and enjoy the ambiance of the restaurant while having enough privacy to enjoy our conversation. Our server was a delight. He had great recommendations and we ordered every. single. one.

Starting the night with a dozen oysters is always the right choice. Being a little bit of purists, we prefer our oysters with just a drop of lemon juice and usually forgo the accompanying sauces. However, the dipping sauce that came with the oysters, some magical mix of vinegar and dill and lemon, was so delicious that we dipped our spoons in and ate it just plain and vowed to try it on our oysters the next time we came. Following the oysters was the Crudo of the day. This raw fish topped with a chili crunch and pistachios is the most amazing thing I have ever tasted. Liz and I each took a bite and then just stared at each other. What. The. Actual. Heck. Amazing. Next came the Tuna Tataki. A large piece of fresh tuna, breaded and flash fried to quickly cook and crisp up the outside but leave the inside raw. It was delicious. So tender. Perfect amount of crunch. Perfect balance of flavor. We finished the night with the Lobster Tostada. The lobster itself was perfection, but it really was competing with the other flavors of the toppings and while all delicious, we probably won’t be ordering it again in the future.

Overall we LOVED this spot. Our server was fabulous and every item he recommended was absolute perfection. The atmosphere of the restaurant is upbeat and energizing. I’d say it gets a 8.5 or 9 out of 10. We loved it so much and wanted to try all the things on the menu but didn’t want to overdo it so… we went back two nights later.

Two Nights Later:

We did almost the same thing. Started at Bar 167 for drinks, went back to 167 Raw when our table was ready. This time we tried some drinks at Raw. The 167 dirty martini: a tequila martini, so smooth, topped with oyster brine and an oyster on the side. The appeal of this drink was that it came with an oyster, but let me tell you it was SO smooth. And a martini with tequila, very interesting. The saltiness of the oyster brine with the sweet earthiness of the tequila… magical. The other drink we ordered was a special that evening and definitely is now one of our favorite cocktails of all time. The Army/Navy cocktail: gin, amaro, lemon juice, bitters. The way the almond flavor came through and blended perfectly with the herbal gin… perfection.

We ordered TWO dozen oysters this second night and topped half of them with the delicious dill magic sauce. Oysters were followed again with the crudo and the tuna tataki. To throw in something new we added the King Crab Mafaldine. Perfectly cooked pasta. With a creamy sauce from heaven and large lumps of king crab. I’m sure everyone thought we were crazy as we sat there in silence, savoring every single bite of that pasta dish, eyes wide with disbelief at the flavors that were catapulting us into food euphoria.

Our server the second night was equally as fabulous. The atmosphere just as electrifying. We LOVE 167 Raw. I will be back in Charleston in 3 weeks and we already have plans to visit AGAIN and try their other restaurant 167 Sushi.

167 Raw… Thank you

Bistronomy by NICO | Charleston

17 Monday Oct 2022

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , ,

I love bringing foodie people together. And that’s exactly what this dinner was about. I have two friends living in Charleston who had never met each other and both love food, so I planned a meal for us to all enjoy together and then hopefully when I am back in Asheville they can continue to meet up and enjoy the many food options Charleston has to offer.

The first thing I want to acknowledge is that our server was perfection. She was from Paris, very friendly and took care of us so well. She was so fun, we wanted her to sit down and join us for the meal. We absolutely LOVED her and would go back to the restaurant simply because of her.

We started with delicious mixed drinks. Brown Butter-Washed Old Fashioned, Tequila Salad, Get Sauced Give Thanks, Plum Perfect, and a Chocolate Mezcal Martini. Favorites were definitely the Get Sauced and the Chocolate Martini.

For starters we ordered Beef Carpaccio, Goat Cheese Spring Rolls, and a special of the day, the most delicious Cheese Board. While I will say there was an imbalance of flavors in most of our dishes, the cheese board was amazing. The bleu cheese was outstanding and the crusty baguette, pickled veggies and accompanying honey, delicious. The Beef Carpaccio was slightly overwhelmed by the berry hoisin gastrique and dijon creme. What you want to taste in a dish like this is the amazing and full flavor of the beef. Not have it masked by other strong flavors.

For mains we had Scallops with coconut rice, Coq au vin, and curry shrimp soup. The coconut rice was amazing, and the accompanying green curry beurre blanc complimented it perfectly. We enjoyed the Coq au vin and the soup. Both flavorful, and cozy dishes. Everything else was good but not mind blowing.

We finished the night with cappuccinos, chocolate mousse with brandied cherries, and creme brûlée. Again nothing stands out in my mind as supremely excellent.

It was a gorgeous evening and we sat outside in the courtyard enjoying a cool breeze, good food and even better company and conversation. I will highlight our server once again as she was by far the best part of the evening. If you do want to try out Bistronomy by Nico, you will not be disappointed by the amazing service. We would give our experience a 6.5/7 out of 10. While we wouldn’t say no to visiting Bistronomy again, we will choose to visit the many other amazing restaurants in Charleston before returning.

Chai Pani | Asheville

04 Tuesday Oct 2022

Posted by in Restaurant Reviews, Uncategorized

≈ Leave a comment

Tags

, , , , , ,

After being awarded the Outstanding Restaurant James Beard Award 2022, Chai Pani has been filled to bursting. They don’t take reservations so the line is down the sidewalk every evening. I haven’t been in months because… tourists. Its great food, but we have so many other great food options in Asheville that waiting two hours for dinner seems silly. HOWEVER. I had friends from NY visiting this weekend and we decided Chai Pani was the place for us.

They start taking phone numbers at 5pm. So you get in a “virtual line” once you register your party. This is very convenient because you then can walk around downtown and they will text you when you are next in line. We put in our name, went to DSSLVR for some beer, walked a bit around downtown Asheville and then our table was ready!

The atmosphere at Chai Pani is lively and colorful. The energy reflects the eclectic menu of mindblasting Indian street foods. Chef Meherwan Irani artfully combines spices that tease your taste buds and warm your soul. I immediately ordered Kale Pecoras and Bhel Puri for the table. The crispy kale, lightly battered and fried has long been one of my favorite dishes from Chai Pani. The dipping sauces that accompany the dish, a green chutney and sweet yogurt, are creamy and fresh, perfectly complementing the salty, crunchy kale. The Bhel Puri is like a dish of savory rice krispies. Puffed rice and crispy chick pea noodles spicy chutneys… its delicious. Every bite is a burst of crunchy, fresh, and bright flavors in your mouth.

For the main dish I ordered the Butter Chicken Thali. This dish is so satisfying. A warm tomato cream sauce smothers the perfectly cooked and tender chicken accompanied by basmati rice, garlic naan, masala slaw, and a sweet yogurt sauce to oppose the spice of the tomato cream sauce on the chicken. It truly is a feast for all your senses.

The James Beard Award is well deserved. In it’s 17 years, Chai Pani has proven to be one of the best restaurants Asheville has, and now it is recognized as one of the best in the United States. If you ever get to visit our little mountain town, be sure to put Chai Pani on your list!

Sullivan’s Fish Camp | Charleston

09 Tuesday Aug 2022

Posted by in Uncategorized

≈ Leave a comment

Tags

, , , , ,

I think the biggest surprise of my last trip to Charleston was Sullivan’s Fish Camp. It has been on Sullivan’s Island forever, but we had never tried it. We spent the evening at the beach, watching the sun set and the waves rolling in. As darkness fell, we walked over to Sullivan’s Fish Camp for dinner. We sat at the bar. This dimly lit restaurant has dive bar feel with dark wood accents, and vintage fishing decor. We were quickly seated at the bar and made immediate friends with the bar tender. She had great recommendations about both food and beverages so we picked her brain before making our decisions.

To start off the evening we ordered drinks: The Deckhand, a delightful blend of flor de caña rum, yellow chartreuse, lime, and strawberry shrub. and the Cap’n Sully’s G & T, and a dish full of cold, fresh oysters. I love oysters. The briny, salty liquid with a dash of lemon juice and the tangy Mignonette. Side note: oysters are so, so good for you and provide so many essential minerals that our bodies need! Give me all the oysters!

We followed this with the Truffle Parmesan Fried Shrimp. The crispy seasoned shrimp melted in your mouth and when paired with the cool roasted garlic aioli it was truly delicious. The star of the evening was the Fish Sandwich. Sounds anti-climactic I know. But every bite was a mouth explosion of flavors. The fresh jerk rubbed mahi, milk bread bun, mayo and peach chutney was a brilliant combination and the recipe for the perfect sandwich.

It was such a relaxing evening. Enjoying all the delicious food, chatting with the friendly bar-tenders, and spending time with my best friend. Sun-kissed, completely covered in sand and smelling like the ocean. Could anything be any more perfect?

We ended the night with a cutie little soft-serve. Who can resist?

If you visit Sullivan’s Fish Camp let me know! I’d love to hear about your experience!

Rancho Lewis | Charleston

27 Wednesday Jul 2022

Posted by in Uncategorized

≈ Leave a comment

Tags

, , , , , , ,

I was so excited to get to try Rancho Lewis this week in Charleston. Chef and Pitmaster, John Lewis, has already been made famous for his bbq restaurant, Lewis, and this new restaurant, “a place where West Texas, Chihuahua, Mexico, and New Mexico meet” did not disappoint. It was busy when we arrived. They don’t take reservations, and the wait time was estimated to be about an hour. The courtyard was lively. Rancho Lewis has a small outdoor bar so you can get delicious margharitas while you wait. We promptly ordered a few and sat down to enjoy. They were strong and fresh and deliciously flavorful. To our delight, the wait ended up being only 15 ish minutes and we were ushered inside to our table. The Texan ranch style decor transported us to a different world. The attention to detail creates a relaxing and immersive atmosphere, from Mexican Equipale Barrel Chairs, longhorn cattle skulls, to lovely Mexican artesania paintings.

We started with freshly made chips and Queso Asado. Crispy and warm chips dipped in creamy and smooth queso. Hint of smokiness and a dash of spice. We raided the self serve salsa bar and tried all the different kinds available. All fresh and perfect with the most delicious hints of spices.

For the main entree I ordered The Lloyd Lewis. The Mesquite steak was grilled to perfection and it came served with cheese, & onion enchiladas, a side of Spanish rice and refried beans. We also enjoyed the Chicken Tortilla Soup, the Christmas Burrito and chicken enchiladas. Every dish was even better than we had anticipated.

As our drinks from the outdoor bar were nearly gone we ordered the So Far So Bueno to share. It came in a big clay bowl filled with tequila, citrus juices, and sparkling grapefruit. It was so refreshing and delicious and beautiful.

The evening finished with a big dish of sopapillas. They came with a delightful little instruction page that laid out how to bite of a corner and pour in a bit of warm honey and enjoy! The honey had a touch of smokiness, was warm, and complimented the chewy fried dough pillows perfectly. Dinner with friends is a beautiful thing. We laughed until we couldn’t breathe. We shared delicious food and had the best conversation.

I do recommend Rancho Lewis if you are ever in the Charleston area! A Tex-Mex experience you won’t regret!