Diverse Dining in Asheville

Corner Kitchen

Even standard dishes enjoy a touch of grace here. At lunch, Cool Grilled Chicken Salad is lavender-marinated, while red onion confit and Havarti cheese spark a roast beef sandwich. They offer a seasonal soup and a soup of the day. Don't pass up the Black Mountain Cheesecake for dessert.

The Market Place

For 25 years, chef and owner Mark Rosenstein has been delighting diners with inventive dishes made from fresh, local ingredients and changing the menu seasonally. I loved Poached Pear Salad With Stilton cheese, Curried Walnuts, Watercress, and Port Wine Vinaigrette, but a heavy hand with the orange zest in Shrimp Bisque With Orange Zest struck a sour note. The exceptional stuffed Oven Roasted Carolina Trout finds a harmonious home on a bed of Potato Galette with Sage Butter, while Wood Grilled Tenderloin and Roesti Potatoes are surrounded by a beefy red wine (bordelaise) sauce. Wine pairings are suggested for each item. When you order, your server will ask if you'd like a dessert soufflé--say yes.