This afternoon, my grandparents and I drove up to Asheville to explore, eat, and drink. Asheville is a unique place. It’s definitely not my favorite city, but parts of it are pretty and the people watching is entertaining. If I had to sum up what I always notice in Asheville, I’d say: tattoos, dreadlocks, a piercings, and a lot of black clothing. It’s quite different than my preppy, pastel-loving Charleston. But, hey, I think anything flies in AVL, whereas CHS is a bit more conservative.
We roamed around for a bit and poked in some stores, but let’s be honest: we were there to eat. Once we had decided where we would have dinner, we put in a reservation, and then skipped over to a nearby wine bar that a friend had recommended. 5 Walnut is both the name and address of a cute little wine bar downtown. They host a variety of live music almost every night, and serve snacks, beer, and an impressive list of wine.
Grandma had the Conde Villar Vinho Verde Rosé, I had the Sokol Blosser Pinot Gris, and Grandpa had a Fat Tire. We also munched on almonds toasted in herbs de Provence. Both glasses of wine were good–fruit forward and dry, but the rosé slightly effervescent. To my Charleston locals, this same wine is also on the menu at Republic, so when you’re in the mood for a touch of sparkle, head to 462 King for a glass. Or 3.
After our little happy hour was over, we scooted over to Posana Café for dinner. The upscale casual restaurant is on Historic Park Square and serves contemporary American cuisine. The majority of the menu is locally sourced, offering plenty of healthy, vegetable heavy options.
You know if I see beets anywhere on a menu that I have to order them. It is a must, regardless of how they are prepared. It was a no brainer to order the Looking Glass Goat Cheese Salad with local greens, citrus beets, pistachios, and orange-parsley vinaigrette. Does the red beet puree not look like a giant lipstick smooch? Loved it.
For my entree, I chose the Seared Ahi Tuna with local patty pan succotash, tomatoes, chanterelles, and zucchini squash blossoms.
Both grandparents had the other entree I contemplated ordering: Seared Scottish Salmon with Looking Glass goat cheese cream, avocado, quinoa, sunflower seeds, kale, and confit lemon vinaigrette.
We were all happy with our meals and I thought our waitress was very sweet.
While walking around, I spotted this gem:
Thanks, Asheville. You keep us laughing.
What food do you always order when you see it on a menu? Beets, peas, anything pickled or containing sriracha, and any dessert with caramel or cinnamon.
White, red, or rosé? Love them all. I’m a sucker for a Willamette Valley Pinot Noir or Pinot Gris. Anything dry, fruit forward but not sweet.