The only things keeping this contemporary American fare restaurant from being a white tablecloth restaurant are the white tablecloths themselves. The design, fit and finishes of the main dining room and bar are more upscale than comparable Asheville establishments and sets forth an ambiance typical of a European fine dining restaurant. The voluminous, iPad format wine list is subdivided by country and region and offers a full range of vintages and price points. Now on to the food. Posana is a died in the wool farm-to-table operation where local, seasonal and sustainable menus are crafted by sourcing unprocessed, premium ingredients from over 65 different local purveyors and farmers. The end results are stunning. Among the more popular appetizers is the Pork Belly Monte Cristo and the Spanish Style PEI Muscles bathed in a sauce of saffron sage, fennel, celery and pork chorizo. The entrée menu is diverse with substantial portions, Favorites include the Black Trumpet Farm Mushroom Pho, the Joyce Farms chicken and herbed Panko Crusted Trout. The NY Strip steak is of a steakhouse quality comparable to Cote. Sides are not necessary since the portions are so ample but you may as well try at least one to share with the table. I hope the side dish of Black Trumpet Mushrooms with black garlic goat cheese and black walnuts is still on the menu when you go as this is a life changing event.
Hours: 5:00am-9:00pm – closed Monday and Tuesday
1 Biltmore Ave, Asheville, NC 28801 – downtown/Pack Square
Website: http://www.posanarestaurant.com
PH: (828) 505-3969