Jargon

Whitney Boggs

Nice atmosphere but our food was so so. I got the fingerling potatoes, which were good, but nothing extraordinary. My husband got the duck confit croquettes which were better. The harissa sauce was delicious. The trout had large and somewhat flavorless chunks of potatoes and squash. His flounder was a smaller plate, but tastier. We also got the golden milk brulee (not pictured) which had good flavor, but the texture was off, slightly curdled. The grapefruit shrub cocktail was frankly the best part of the meal.

Robert Smith

High end eating. Food was tasty, cocktails were great, smoked beets were the hit of the night. Interesting decor! Staff was cordial, I think everyone that works there said hi to us. Waiter offered some food suggestions that were all great.

John Vagianos

Went for an early dinner to try this newer (at least to us) trendy place in west Asheville. Smaller indoor dining space with large outdoor space. Both were well decorated and had an appropriate ambiance. Everyone was very friendly and service was good. Had a kale salad and short rib. Very fresh salad and tasty. Short rib was good but not great. Also, very small portion. Git bread service and it was toasted but burnt. Would like to go back and try the pork shoulder, or a pasta plate. Mixed drink was tasty and had a lot of options.

Eric Wright

Amazing culinary experience. The menu had wide range of options. Small plates were fantastic. You could tell every single item on the plate was well thought out and purposeful. The entrees were generous in portion and given the quality, very reasonably priced. The prime rib was better than any I've had at high end restaurants and far less expensive than at those high dollar restaurants. The wine selection was also quite nice and the staff are knowledgeable about the wine list and made solid recommendations. The atmosphere is nice, a little eccentric and definitely on the smaller side so make sure you have a reservation to get a table for this fantastic restaurant.