r

rl1856's Profile

Title Last Reply

When does oyster season in Charleston end?

Bowen's Island will have Oysters on May 1. However quality may not be what it was in January or February.

Apr 14, 2013
rl1856 in Southeast

When does oyster season in Charleston end?

Typically from October till April. However most locals regard the season as October through March. It is still possible to find good Oysters later in the year, but the odds are against it.

Apr 13, 2013
rl1856 in Southeast

Charleston, SC

Two Boroughs Larder, MacIntosh, The Grocery, Butcher and Bee, Carter's Kitchen and Fig are all excellent. Gin Joint and Cocktail Club for drinks. Ordinary is just ok. Quality is fine, but very high prices for what you are given. If I could choose just one of the above it would The Grocery- good food, nice atmosphere at a modest price. Wine and bar selections are modest however. Hall's Sunday Brunch is very good as well. Virginia's on King and Hominy Grill for lunch.

Apr 13, 2013
rl1856 in Southeast

30th birthday in Charleston

Sorry, I should have been clearer. I was refering to "The Ordinary" which is a new shellfish focused restaruant on upper King Street. It is an "Oyster Hall" in concept and execution. Food quality is fine. However prices are too high in my opinion. It opened not too long ago, so still has a "buzz" surrounding it.

Mar 11, 2013
rl1856 in Southeast

Review of the Grocery in Charleston

We enjoyed a very nice dinner at the Grocery. There were 4 of us in our group, and our reservation was set for 8:45pm on a Friday night. I arrived first, and went to the bar to wait. The bar area is very small, and also allows for bar top dining. I was lucky to find a seat however. Bar emphasis is on cocktails rather than an extensive wine or liquor selection. I ordered my usual drink and struck up a conversation with the couple next to me. They were eating at the bar and had chosen the “Piggy Plate”- Charcuterie Selection as their first choice. It looked very appealing and I hoped that my dinner companions would like to try it.

Our table was ready exactly at our reserved time. The restaurant was busy so this is a service item I appreciated. 2 of our group had read other reviews (from professional critics, bloggers and individuals), so we knew to pay attention to the appetizers as well as the main courses. Our server gave us an overview of the menu and mentioned a few specials. We decided to split 3 “small bites”- Fried Oyster Sliders, Piggy Plate (charcuterie platter) and pimento cheese bites. The Oyster Sliders were impressive, 5 large and fresh oysters that were flash fried and served on an oyster shell with remoulade and a salad pickle. The Oysters were fresh and delivered to the table hot but not sizzling. The pimento cheese bites were just that: bite sized pieces of pimento cheese, lightly coated and quick fried. A crunchy exterior gave way to a gooey and tasty pimento cheese interior. The Piggy Platter was a nice slab of wood that contained a wonderful assortment of cured meats; salumi, a house made prosciutto, speck, headcheese. It was served with a small patter of pickled vegetables- okra, cauliflower, beets, a dab of whole grained mustard and a separate plate of fresh crostini. All choices were excellent and quickly devoured.

For entrees, we ordered Seared Scallops and Pork Belly, Bacon Wrapped Duck Roulade- stuffed with apples, cipolinni onions and pecans, and 2 orders of Short Ribs. The Cauliflower Casserole had been recommended to us, so we ordered it, along with roasted Brussels Sprouts for the table. We ordered a bottle of J Christopher Willamette Valley Pinot Noir. My wife deemed the Scallops excellent, perfectly cooked and nicely countered by the earthy richness of the pork belly. The duck was slightly dry, but flavorful. The bacon wrap was not as crispy as I expected, nor was its flavor as prominent as I expected. The bacon added a slightly smoky depth, contrasting with the sweetness of the roasted onion and apple stuffing. The duck, as mentioned, was a bit dry, but not overwhelmed by the other flavors. The short ribs were served off of the bone, and were both moist and fork tender. The underlying sauce was made of faro, turnips, mushrooms and red wine. The taste was like a rustic version of a classic red wine mushroom reduction. The Cauliflower Casserole was as described- cheesy crispy topping with nicely caramelized cauliflower, tossed with a bit of cream and grated pecorino. The Brussels Sprouts were roasted to have a char on the outside, combined with bacon apples, pecans and sherry vinegar. I could not really taste the apples or pecans, but the bacon and sherry vinegar complimented the roasted sprouts. The wine was reasonably priced and very drinkable out of the bottle, not needing much aeration to open up in the glass, and delivering a dry, slightly spicy flavor with a small hint of cherry.

For desert were ordered Key Lime Semifrado, and Banana Pudding Parfait, with 4 spoons for the table. Both were excellent. The Banana pudding was covered with a layer of meringue and had been put under the broiler for a moment to caramelize and crisp the exterior. The filling was smooth, creamy and very rich. The Key Lime Semifrado was a generous serving of Key Lime custard on top of a ginger shortbread, topped with a bit of whipped cream. The custard was silky smooth, with sweet tart flavor. The shortbread had a nice bite. I could only have a bit or 2 of the parfait due to its richness, but I consumed a good portion of the semifrado.

We were allowed to eat at our own pace, without feeling rushed by the staff. Service was excellent. Our server was available when needed, but otherwise did not intrude on our meal. The bill was less than I expected, even including several drinks at the table and a bottle of wine. Previous reviewers had mentioned that portion sizes were on the small side, but when combined with appetizers, overall food quantity was perfectly fine. And as mentioned, the total price was less than expected. One oddity however: while at the bar before dinner, I ordered a drink, which was delivered to me in a highball glass. While at the table, I ordered a second identical drink. It was delivered to the table in a smaller glass than what was used at the bar, and the cost of the drink was a dollar less than what I was charged at the bar for the same drink. Odd.

Overall a solid 4 out of 5. We completely enjoyed our meal and the evening. I recommend the Grocery for both a quiet meal for 2 as well as a convivial evening with friends. We WILL return.

Mar 10, 2013
rl1856 in Southeast

30th birthday in Charleston

Fig, Penninsula Grill, Macintosh. Go upstairs at the Macintosh to enter the Cocktail Club. Also go to the Gin Joint. Rutledge Cab Company in excellent, though a bit out of the way. Al Di La over in West Ashely is very good (Italian). Ordinary food quality is excellent, but very expensive for what it is or is trying to be.

Mar 10, 2013
rl1856 in Southeast

Dining in Charleston

Husk can be controversial. Opinions seem to be either love it or hate it, with little in between. Glad you had a good experience. Loved the Fat Hen.

Both Poogan's Porch and Hank's are fine. Try "Fish" on King Street. The "Grocery" on Cannon, "2 Boroughs Larder" on St. Phillips as well.

Mar 10, 2013
rl1856 in Southeast

Stop Bashing Paula Deen

Deen presented fatty indulgence in just about every one of her shows. Bourdain may be a bore, but there is a fantastic variety in the food presented on his show. While focusing Bourdain's Foie Gras visit may work for the purposes of this article, it does not define Bourdain or his show. Fat, Cream, and Deep Fried food does define Paula Deen and she is proud of that fact. I have no problem with what she does, or her financial arrangements, but she should not be allowed to avoid criticism of her actions.

Jan 19, 2012
rl1856 in Features

Slightly Upscale Steakhouse[Grove Park, Asheville NC]

Thanks. Sorry about the title headline; I followed the prompts from Chowhound and thought the name would be included. Oddly, the restaurant name was included in a review I posted earlier in the day.

Jan 17, 2012
rl1856 in Southeast

Slightly Upscale Steakhouse[Grove Park, Asheville NC]

My wife and I dined at the Sunset Terrace Grille at the Grove Park Inn during a recent visit to Asheville.

Our reservations were for 7:30pm on a Sunday night. Our first choice was Horizons, but it is not open on Sunday nights. The Sunset Terrace Grille is billed as an upscale casual Steak and Seafood Restaurant. It has won several awards and has a notable wine list.

My wife and I arrived about 5min early and we were seated at precisely 7:30pm. Our table was in the middle of the room and near the fireplace. Overall very nice. Our server was enthusiastic but slightly inexperienced- unsure of herself when describing the menu and specials.

I examined the extensive wine list and chose a moderately priced 2007 Ca Pinot Noir, unfortunately I don’t recall the name. Quite good and a nice pairing with our meal.

We both ordered the Wedge Lettuce/Blue Cheese salad. My wife ordered the 14oz Ribeye and I went for the Veal Porterhouse. The restaurant offers what are called “upgrades” for the meat dishes. Oscar, Diane, and Surf & Turf. Oscar is as expected with lump crabmeat, asparagus and hollandaise. Diane is mushroom, brandy, whole grain mustard and mashed potatoes. Surf & Turf adds a 6oz lobster tail. A “special” upgrade for the evening was 3 diver scallops wrapped in bacon. I opted for “Oscar” and my wife ordered the Scallops.

The salads were average. A modest mound of shredded lettuce, julienne carrot strips, bacon bits and blue cheese dressing. The bacon bits were fine, while the dressing was bland with very little blue cheese included. Everything was cold and did taste fresh.

Our entrees were delivered after a reasonable wait. My wife’s ribeye was nicely seared, with a subtle rub and great flavor. I tasted one of her scallops and it was excellent. Tender and bursting with flavor, while the bacon was nice and crispy.

Unfortunately my veal dish was not as good. The veal was nicely seared, with a subtle rub on the exterior and was perfectly cooked. However the meat was very tough. This surprised me as high quality veal, cooked rare/med-rare tends to be very tender. The hollandaise was bland and lacking lemon flavor. The asparagus spears were cooked crisp tender and were fresh as was the generous amount of lump crabmeat. Had the veal not been tough, it would have been a nice meal.

We shared a chocolate mouse for desert. Not the best we have had, but not the worst either. Light, frothy with a decent chocolate flavor.

Overall this restaurant reminded me of a slightly upscale chain steakhouse. You wont go hungry, but it will not be your first recommendation to a friend.

3 stars (average)

Jan 16, 2012
rl1856 in Southeast

Good Meal[Cucina 24, Asheville, NC]

My wife and I dined at Cucina 24 while in Asheville. Overall it was a very good meal. If I had to summarize the restaurant, it would be a Farm to Table as prepared by an Italian chef. Our table was ready a few minutes after we arrived and we were seated across from the kitchen. Normally a location like this would be very busy and sometimes intrusive to a quiet meal. Thankfully this was not the case. Our server was knowledgeable about the menu and specials, while also engaging.

Since we had drinks before arriving, we opted for a bottle of wine. Since we both decided on red meat, we opted for robust red….2005 Damilano Barolo which proved to be an excellent choice (and at a moderate cost !)

A few of the appetizers intrigued us. We ordered the Foie Gras (special) and House Made Ricotta and Ciabatta. The Foie Gras was a nice amount of succulent morsels, quickly grilled and served with granola, honey, fresh herbs and a small amount of balsamic vinegar. Flavors were intense, with the lush foie gras nicely countered by the granola, herbs and honey. Very good. Ricotta was smooth and creamy and the Ciabatta had been brushed with herbed olive oil before a quick trip to the grill.

My wife ordered the Hangar Steak, I went for the Braised Lamb Shank (special) and we decided to split the Brussel Sprouts as a side dish. When both arrived, I commented that it looked like Fred Flintstone was joining us…portions were large. The Hangar Steak was perfected grilled, but my wife commented that the seasoning rub was a bit salty for her taste and she is not one who is sensitive to the amount of salt. Other than the rub, the flavor of the meat was fine and it was tender. Her entrée included brussel sprouts (hey we like them) and fingerling potatoes. She thought the brussel sprouts were underdone but the potatoes were very nice; crispy and well seasoned.

My lamb shank tasted great with wonderful flavor, and the meat fell off of the bone. It was refreshing to taste a very fresh gremolata with lots of fresh lemon zest and micro herbs. As I mentioned the flavor of the meat was wonderful, but it was also a little dry, as if it had been prepared hours earlier and held for serving at a later time. My entrée included braised collard greens and goat cheese polenta. Both were excellent counters to the richness of the meat. The collards were cooked slowly and I could taste smoke, vinegar and pork in the flavor of the greens. The polenta was creamy with just enough bite from the goat cheese to add enough flavor to the polenta without overpowering anything.

My wife and I love brussel sprouts. Our side dish arrived sizzling from the oven. The pancetta and shallots were nice and crispy as was the exterior of the sprouts. They were roasted under high heat so that the exterior was charred and caramelized, the downside is that the centers did not cook fully and were bitter.

After such a rich dinner, we decided to split a sorbet. We ordered the blood orange and pomegranate sorbet. It arrived and we dug in. Sweet enough, but with the savory bite we were looking for and an intense orange/pomegranate flavor. Excellent.

We were allowed to eat at our own pace and at no point did we feel rushed. Service was excellent. Overall the meal was a nice balance between quality, atmosphere and cost.

Dinner at Cucina 24 will probably not be “the best meal you ever had” but you will leave happy and satisfied.

Recommended !!

-----
Cucina 24
24 Wall Street, Asheville, NC 28801

Jan 16, 2012
rl1856 in Southeast

Husk Experience (Charleston)

"I'm curious what the request was."

Request was for a burger from the bar menu. The request was made by our very polite teenage son. Burgers were being served at the bar, while we were in the restaurant, but "chef's orders" precluded having a burger brought into the main dining room. If we pushed the issue, I could have walked into the bar, ordered a burger then brought it into the dinning room. I overheard another patron ask for salt and pepper. Patron was told that s&p are not available because, and I quote, "the chef says everything is delivered perfectly seasoned".

In relaying our experience to friends, I have found that Husk is a very polarizing subject, either people are enraptured or think it is pretentious. In fact I am very surprised at the vehemence of opinion regarding the place. Most agreed that the food could be excellent, but it was hit or miss. However, putting up with the confining conditions under which the food is offered makes for an unhappy experience. Either you fit into the restaurant box that Mr. Brock has created or you don't. One friend characterized Husk as The Food Nazi comes to Charleston ! Ouch.

All that said, I may give it another try because I really appreciate what they are trying to do and I want to try the bourbon menu when the weather gets colder.

Best,

rl1856

Aug 16, 2011
rl1856 in Southeast

Husk Experience (Charleston)

We recently had dinner at Husk. Overall the experience was underwhelming. Quality of food ingredients were excellent, preparation was so-so. My daughter and I ordered a Lamb Turrine, my wife, roasted Pork- 2 ways and our son, a crispy Chicken. We also ordered the skillet corn bread for the table.

Lamb Turrines were flavorful, but dry. Seasoning in the farro that accompanied the lamb was too strong for the dish and in the same bite with lamb, overwhelmed the lamb. My wife's pork was good and well seasoned. Chicken was so so....the 2 slices of white meat were fine, but the 2 slices of dark meat were cool and greasy. The dumplings that supplied the base for the vegetables were dry and bland. Corn Bread was dry and bland. No pieces of bacon in the corn bread, but the bacon flavor came from the use of bacon grease as an ingredient and to coat the cooking skillet.

Price points were fine, but portion sizes were a but small, with a larger amount of secondary items compared to the main ingredient. Wine list is surprisingly small, but well chosen and moderately priced.

The restaurant flat out refused to honor a request, even though very little effort would have been required. We were told that "Chef's Orders" precluded satisfying our request, even though we could have walked over to the bar area and not encountered any difficulty.

I get that Mr. Brock is providing a high end take on the concept of eating fresh off of the farm. But I suppose we have been spoiled by the ability to source high quality and ultra fresh ingredients for home use. We all agreed that we have eaten better meals at other local restaurants and at home. It seems I am not alone in this opinion in that others, who's taste I trust, have expressed the same sentiment. Upon relaying our experience, friends quickly shared their issues with the food preparation, quality of service and refusal of the staff to remedy problems that occurred at the table. While Husk was won several awards and was recently named one of the "Best New Restaurants in America", if your dining preferences do not fit into Mr. Brock's vision, you may not have a good experience.

That said, I was intrigued by the Bourbon selection listed on the bar menu. I will probably try a few of the selections when the weather turns colder.

Best,

Ross

Aug 16, 2011
rl1856 in Southeast

Your ideal meal at Galatoire's?

The taste of the fried crust was just as prominent as the taste of the trout- maybe even more so. The dish did not have the balance of fresh trout, light butter, hint of lemon that the dish is supposed to have. Sorry if I was unclear. Getting the subtle tastes correct is a delicate balancing act...what I had was fried trout with some fresh lemon juice and slivered almonds. Not what I expected.

Oct 20, 2009
rl1856 in New Orleans

best po boys

Ate at Mahoney's....Fried Green Tomato and Shrimp Roumelade + Turkey and Gravy. Both "dressed" and accompanied by frys and onion rings.

Excellent ! Fresh ingrediants, nice size, great bread. Shoestring onion rings were outstanding.

Oct 20, 2009
rl1856 in New Orleans

Your ideal meal at Galatoire's?

Just ate their last Friday. Arrived at 6:30pm local time and was immediately seated downstairs. Had we arrieved 15-20min later we would have been in line. We were seated in the back against a mirrored wall. While ordinarily this would have been a less than preferable location, in this case it worked well because we could see all of the room and watch the floor show.

Bookers (Bourbon) and Water - Excellent- was a glass of Bookers with a few ice cubes. Our waiter said that the ice will melt for the water....

Shrimp Roumelade and Crabmeat Maison- Both Excellent. Spicy, flavorfull, and fresh. Dining companion was surprised at the size of the many shrimp on the plate. Crabmeat was very fresh and sweet- also contained a bit of shell for authenticity.

Salad Godcheaux- Excellent- I want the recipe for the dressing. Again, amazed at the size and amount of shrimp-which were very fresh and sweet.

Shrimp Creole- Excellent Great depth, nice balance of sweet and spicy.

Troute Menieure Amondine- Just OK. A reasonable piece of very fresh trout, fried and plated with roasted almond slivers. Little bit of butter sauce and 2 quarters of lemon to squeeze over it. Trout was very fresh, but over all this was a bland dish.

Brocoli and Hollandaise- Fresh steamed Brocoli and freshly maid Hollandaise- could have use a bit more lemon though- but I like a lot of lemon in my Hollandaise.

Potatos Lyonaise- Liked this- carmalized onion, good spices, crunchy potato chunks.

Bananna Bread Pudding- Excellent. Arrived at the table very hot. Loved the caramel sauce and texture of the bread. Very very good.

Creme Brullee- Just OK A bit bland and small. Too many air bubbles led to its crumbling after a few bites.

Waiter was very engaging. Said he had been there since 1967.

We left full and satisfied, but in my case a little disappointed. Maybe my expectations were unrealistic ? Would I go back ? Maybe ? But I will probably try other Creole restaurants before going back.

Oct 20, 2009
rl1856 in New Orleans

Charleston's best breakfast and or sunday brunch

Joseph's for breakfast
High Cotton or Mills House for Sunday Brunch

Oct 13, 2009
rl1856 in Southeast

New Charleston Restaurants

Unless Basil MP is going into existing space, don't bet on them opening in 2010. There is a sign stuck into grass in the Seaside Farms shopping center, proclaiming the site to be the location of Basil. The sign has been there for 18mos....the lot is still all grass.

Oct 13, 2009
rl1856 in Southeast

Oak Steakhouse - Charleston SC

Oak has a great atmosphere and excellent steaks with an Italian influence.

Halls Chophouse maybe has better food, but the atmosphere is not as good as Oak.

Love High Cotton. Never had a bad meal.

Grill 225 is good, but they get a lot of casually dressed tourist traffic and unless you are in a wrap around booth, there is very little privacy- you fell like you are on display.

Oct 13, 2009
rl1856 in Southeast

Mt. Pleasant, SC, best places

Langdon's for updated Southern Cuisine. On Shellmore off of 17
Post House on Pitt Street. Excellent and focused menu, surprisingly moderate prices.
Samos for Greek. On Coleman Blvd.
Liberty for new american. On the access road leading to Publix. This is a chain restaurant with surprisingly good food. New to the area.
Settee for Italian. Just after Shem Creek
Mustard Seed for Mediteranian. On Chuck Dawley.
Bamboo for Thai. On Coleman. Not as good as Basil, but good enough if you don't want to head downtown.
I have been told that Neil Jordan's is a very good steakhouse. In the Super WalMart shopping center out on 17.

Oct 13, 2009
rl1856 in Southeast

The Best Thing You Ever Ate: New Orleans

Fried Oysters at Jacque-Imo's Harvested that morning, lighly dusted in cornmeal, still sizzling when brought to the table. Simple and Sublime.

Oct 13, 2009
rl1856 in New Orleans

Your ideal meal at Galatoire's?

How long of a wait should I anticipate on a Friday Night (Oct 16), if I arrive at 7pm ? Just 2 people. REALLY Looking forward to this meal. Thanks !

Oct 13, 2009
rl1856 in New Orleans

Asheville - 3 choices

First, thank you for all of the comments regarding restaurants in Asheville.

2 Opposites, 2 Meals.

For our first dinner in Asheville, we choose Table and had an excellent meal and experience.

Creative photography as shown on their website makes the space appear larger than it is. That said, we found the intimacy appealing. We were seated against a wall of glass blocks that diffused the ambient light from the outside street lamps. While the restaurant was full, we did not have any difficulty hearing each other, nor did adjacent conversations intrude into our meal. Once we were seated, our server introduced herself and explained that Table does not have chef specials. Instead the menu changes frequently based upon the change of seasons and the availability of fresh regional ingredients. After some time to deliberate, we chose our entrees and decided to order wine by the glass rather than getting a bottle. For our appetizer, we shared the Tuna Bruschetta- a generous slice of grilled baguette, topped with Tuna Butter, roasted garlic, olive oil and black olives. Since my wife and I don’t care for olives, we put them to the side. This was a simple sounding but surprisingly complex dish. Very crunchy, slightly sourdough taste of the bread, mild tuna, creamy garlic and first pressing olive oil. Each flavor distinct but complementary. Quite good.

We were surprised by how quickly our entrees were delivered to our table. My wife ordered Mountain Trout, sautéed in browned butter and capers, paired with Wilted Spinach, in butter and a hint of garlic. She thought it was very good. The Butter was a nice foundation for the mild fish, with just enough capers to provide a counter, but not enough to overpower the dish. The Trout was perfectly done, with a mild flavor and just flaking texture. I had Seared Duck Breast, with Roasted Brussels Sprouts. When I ordered, I was asked how I wanted the duck prepared- I like rare. I received a nicely presented plate of sliced duck breast, fanned out and over the Brussels Sprouts. The meat had been seared, but the center was cool, rather than warm, IE very rare. The breast had been seasoned with sea salt, fresh pepper and little thyme and rosemary. That’s it and the simpler the better. This was good duck, the simple and restrained seasoning allowed the flavor of the meat to be the dominant taste. The Brussels sprouts had been sliced, and then roasted in butter until the exterior was charred and crunchy. They were finished with a little balsamic vinegar. Very tasty, however they were cooked to a very soft texture; I like them firmer. Still good though.

As you may have figured out by now we opted for glasses of wine because my wife chose a mild fish and I a rich meat. My wife had a Domaine St. George Chardonnay and I had a Ca Cabernet that I can’t recall the name of. Since we consumed several glasses of each, you can assume that we liked them…. We decided against having desert in the restaurant, opting for something back at the hotel. We were in and out in less than 90min and the bill was very reasonable. This was a good meal, not the best we have had, but we would not hesitate to go back.

The next night we ate at one of the restaurants at the Grove Park, The Blue Ridge Grille. The reason we were in Asheville was to stay at the Grove Park for the weekend. We had taken advantage of their “Weekend Getaway” promotion, which included 2 nights, 1 dinner and Sunday Brunch- both at the Blue Ridge Grille, which features nightly dinner buffet. Our chosen night was Saturday or Prime Rib Night.

Upon arrival at the restaurant, we were escorted to our table by a hostess who also gave us a tour of the buffet. Many choices- salads, hot entrees and of course Prime Rib. Once seated, I was handed a wine list that was surprisingly extensive and skewed to very moderate choices. Most of the names would be familiar to upscale supermarket shoppers: Greg Norman, Fess Parker, Coppola etc etc. I chose a bottle of Eagle Crest Pinot Noir (Oregon). Then we dove into the buffet. Fresh greens and accompanying ingredients, but bottled dressings. Several pasta, chicken, vegetable, and seafood salad choices, plus lots of King Crab Legs, boiled shrimp and cured Fish. Hot buffet dishes included several examples of broiled fish, chicken in cream sauce, sliced pork loin, plus steamed asparagus and zucchini bundles secured with thinly sliced cucumbers. The other vegetable choice was roma tomatoes roasted with breadcrumbs and Parmesan cheese.

Just as we were having our salad(s), a fresh Prime Rib was brought to the carving station. My wife had a slice just after it was cut and pronounced it quite good- tender and full of flavor. I decided to try some of the hot entrees first before trying the beef. The hot entrees reminded me how difficult it is to prepare large quantities of food, keep it at serving temperature in steam trays, but keep it from getting overcooked. When it was time for beef, I realized that I should have followed my wife’s lead…I encountered an empty carving station and the carver explained that more would be coming out in a moment. What was finally delivered was a Bottom Round Roast…that was sliced and served to the waiting diners. I found out from the carver and our server that the restaurant management had underestimated the number of diners. Since everyone supposedly had a reservation, I’ll take the explanation with a grain of salt. In their favor however, they offered a cooked to order rib eye to anyone who was disappointed.

We will return to the Grove Park, but avoid the Blue Ridge Grille.

Thanks again !

Feb 10, 2008
rl1856 in General South Archive

Asheville - 3 choices

My wife and I are headed to Asheville for the weekend. We are looking for a place to eat Friday night.

I have narrowed my list to 3 choices:

Bouchon
FIG
Table

Help me choose !

Thanks,

Ross

Feb 04, 2008
rl1856 in General South Archive