Here, the crust tells the story. All Souls grinds its own flours and polenta that form the rustic, flavorful crust for a menu of imaginative pizzas. Veggies most often come from the neighboring farmers’ market and meats are sourced from North Carolina producers. Heritage breeds of livestock and veggies are the norm at All Souls -- not the exception. Try the NC soppressata, tomato, basil, oregano, garlic and aged goat cheese pizza. Eat, then wander the working galleries of neighboring River Arts District.
There are much bigger and more well-known Mexican eateries in Asheville. However, the more intimate booths and made-to-order plates at West Asheville’s El Paraiso make this THE place to stop. The food is always consistent, nicely presented and delicious. Burritos are hearty and plump. Order a variety of quesadillas to share.
This may be in the heart of Asheville, but it could just as easily be a cozy ristorante in Firenze. Pasta is made by hand, to order. A wood-fired oven churns out nicely blistered and smoky pizza, an array of artfully crafted bread and roasted meats. Don’t miss Cucina 24’s orecchiette, with its rich sauce laced with spicy Italian sausage, greens, and tomato. With an excellent list of Italian wines, it’s cozy and romantic.
Early Girl is the hands-down favorite for farm-to-table American comfort food and a great destination for vegetarians. The meat eater in your party can revel in a meal built around a pork chop or pan-fried catfish. Vegetarians won’t have to fret. The menu is loaded with lots of meatless choices, like the tempeh Reuben and sweet potato black bean cakes, choices that go far beyond a boring old salad. Great atmosphere, easy location.
Guests to Asheville don't need an excuse to take in the scenery or day spa at the Grove Park Inn. And, there's no need to be a guest at this world-class resort to enjoy its Smashed Cheeseburger. The 6-ounce patty is perched inside a fresh bun and topped with American cheese, lettuce, tomato and onion ... and Edison’s special sauce. With a side of fries or a salad -- it’s meal. This one tops our list, but there are plenty of other great burgers. Explore!
Chef and pitmaster Elliott Moss rewrote the North Carolina barbecue map when he introduced whole hog, pit-cooked pork in Western North Carolina. The James Beard Foundation - nominated chef doesn't stop with tender, juicy pork. His fried chicken sandwich has captured the hearts of critics; side dishes push beyond the usual baked beans to include green beans cooked under the hog and rice-based chicken bog. Don’t miss the banana pudding pie!
Although it’s been 3 years since Lang Baan first opened its doors, it’s still a tricky reservation to score. A James Beard Semi-Finalist for best new restaurant in 2015, this “thoughtful old school thai food,” is a real treat for Portland diners looking for bit of casual elegance. You might have eaten spicy noodles at PaaDee and perhaps never noticed their other Thai restaurant hidden behind the bar on the other side of the wall. Take a look. Go on… keep going… all the way to the back by the bathrooms, make a left… ahh, there it is.
“Langbaan,” the Thai word for ‘back of the house’, is an intimate dining room that fits no more than 20 people. The limited seating could be partially the reason that it’s difficult to get a table. The other reason is that the food is pretty dang good. In fact, it’s exquisite. Each month, the revolving prix fixe menu features, anything but typical Thai “street food” highlighting the flavors and cuisines of Thailand. Themes of coconut creme, citrus fruits and lime, peanut and chili are certain. If you are afraid of a little heat, be warned. While the spices aren’t painful, the warmth tends to linger on your lips like a gentle but fiery slap in the face. After eating eleven, 1-2 bite courses, you might not think that you’d be full from such petite dishes. However, by the time you’ve finished the main courses, you’re covertly loosening your belt buckle a notch to make room for dessert. You’re also mentally making a note to plan your return visit. Diners wait 5-6 months for a table. If a trip to Portland is on your horizon, make your reservation yesterday.
Calia is an Awards Partner to the World 50 Best Restaurants and a unique restaurant-to-retail venue in Emporium Melbourne.
The Matcha Lava Cake is a work of art and super indulgent – in fact, it’s molten! Picture a rich enticing chocolate lava cake oozing warm matcha ganache!
Calia unveils a new standard in produce and dining, with a sustainably-minded menu created by internationally acclaimed Michelin Star chef, Francisco Araya. The best of local produce is sourced. You may find Robbins Island Wagyu paired with Japanese rice, onsen egg, shiso, and caviar; rewarding and at times unexpected flavors.
You can also purchase from a retail store produce otherwise difficult to access, and source recipe cards and classes.
See the blogpost: http://tinyurl.com/nywsh64
Long Chim is a celebration of Thai street food by one of the world’s best chefs David Thompson. David is known for his authentic Thai (featured in the World Top 50 with Nahm) and he brings the heat; no dumbing down for Western tastes. Crunchy prawns with herbs, shallots, and chilies is a simple dish done well.
Is there anything more pleasurable than a bowl of deep fried small prawns with a crunchy batter. But also that the prawns explode with a fresh hit from the shallots and herbs, as well as heat from the chili. We recommend the other street style dishes on the menu, which is authentic and playful with David Thompson looking to replicate the buzz and flavors of the street food scene in Thailand.
See the blog post: http://tinyurl.com/m8ywq7f
Pure South is a top notch distinctive Australian dining experience in Melbourne with iconic views over the Yarra River, featuring the best of Tasmanian produce.
Produce comes from stunning pristine places such as King Island, Stanley, Flinders Island, the wild north coast; of farmers and fisherman.
David Hall is a highly credentialed chef with Michelin star experience in Scotland. He can equate the wild aspects and fine produce of Scotland with Tasmania. Natural produce, ethical and sustainable.
Flinders Island pasture-fed wallaby, red cabbage, beetroot is a stunning uniquely Australian dish. The Wallaby has an appealing lean texture and superb flavor. The dish features 3 shades of red from the wallaby, red cabbage, and beetroot.