This restaurant is overlooked by many and I don’t know why. The owner and Chef, John Fleer has a full pedigree and was named one of the “Rising Stars of the 21st Century” by the James Beard Foundation and is a five-time finalist, for the James Beard “Best Chef in the Southeast” award. His ingredients are all fresh and local and he adds a southern accent, supposedly without the extra fat. His local lettuce salads are creatively dressed with Banyuls Vinaigrette, Candied Pecans, Watermelon Radish and his Arugula with homemade Green Goddess Dressing, Pickled Red Onions, Strawberries, Pistachio Breadcrumbs and Sorrel. The local Sunburst Farms trout, cane lacquered pork chop and wood roasted Joyce Farm half chicken are all worth a trip back. The wine list is short but all organic. Nice touch.
Hours: 5:00pm to 9:30pm every day (open until 10:00pm on Friday and Saturday nights)
7 SW Pack Sq, Asheville, NC 28801- downtown/Pack Square
Website: http://www.rhubarbasheville.com
PH: (828) 785-1503