though about 1 hr from Asheville this small restaurant is worth a trip. Chef Nate Allen does a stupendous job utilizing local ingredients to create visually stunning & incredible tasting dishes. Their menu changes daily. The night we went rabbit and pork were stars of both app and entree dishes and fennel seemed to be the vegetable of choice. An appetizer portion of fried rabbit "wings" with a sweet and spicy glaze was a big hit. In fact, there wasn't one dish that we didn't like. 3 glasses of wine, 3 appetizers, 1 entree and 1 dessert were $81 (tax included) before tip.