Reporting back from our annual (or sometimes semi-annual) trip to Asheville. We had never tried Rhubarb, and thought we should this time around. It was good, and service was stellar, but the food was spotty. We had an appetizer of marinated mackeral with pickled green tomato slices and various beets sliced very thinly. While the veg were wonderful, the mackeral was cut with a very heavy hand, and the dark vein had not been taken out. This just didn't work for me as it just made the mackeral all the stronger flavored in a crudo style presentation. I had the duck confit glazed with rhubarb for my entree. It was served with sweet potato cakes, swiss chard and a rhubarb salsa. I really enjoyed it, and thought it had lots of flavor with all of the different components. Hubby had the roasted pork loin with sour cabbage and sea island peas, and was very disappointed. Said while the peas were over salted, the rest of the dish really lacked flavors.
Did King Daddy's Chicken and Waffles for lunch the next day, and it was great as always. Stand out was the waffle strawberry shortcake for dessert.
Second night had dinner at Chiesa, and it was truly outstanding. Our server was just wonderful, and the food was incredible. Started with an app special of seared diver scallops with cauliflower and pea purees and some shaved raw pickled beets. For entrees we had the special of lobster ravioli in a basil cream sauce, and the chicken marsala with fettucini. I do not know how they roll thier pasta so thin with out it separating - you could see thru the lobster ravioli it was so ethereal. The fettucini with the chicken marsala was also finely textured, and the dish had great flavor.
Another great trip. Thanks Asheville!