Gourmet Gastrodiner Food for Dinner, Brunch or Lunch at The Asheville Public (Up to 53% Off)

Asheville

Give as a Gift
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Limited quantity available

In a Nutshell

The seasonal menu of gastrodiner food includes local produce and grass-fed beef

The Fine Print

Expires Dec 5th, 2012. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid until 9/5/12. Valid only for option purchased. Reservation recommended. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Local pubs bring neighbors together, just like murdering a frankenstein. Sharpen your forks for this Groupon.

Choose Between Two Options

  • $15 for $30 worth of gastrodiner food for dinner
  • $7 for $15 worth of gastrodiner food for brunch or lunch

The dinner menu includes truffled creme brulee ($12), and smoked pork belly ($11). Brunch includes huevos rancheros ($9) and french broad toast ($8). The lunch menu features a rueben ($9) and a portabello big mac ($8).

The Asheville Public

The brainchild of the husband-and-wife team of Mark and Jenny Henegan, The Asheville Public fills its eclectic menu of gourmet gastropub fare with locally grown produce, grass-fed beef, and other quality ingredients for adventurous palates. Low country shrimp and grits adds a new twist to a Southern favorite with chorizo and lobster sherry butter. Select dinner entrees also make an appearance on the weekend brunch menu, sharing table space with huevos rancheros and eggs benedict with spinach and Carolina salmon. The Asheville Public’s low-key interior fosters a homey vibe with unique antique pieces that are offered for sale, wooden tabletops, chandeliers crafted from empty bottles, and armchairs wearing sweatpants.

The Asheville Public

The brainchild of two husband-and-wife teams, Mark and Jenny Henegan and executive chef John Daniel Schwalje and his wife Dara, The Asheville Public fills its rotating menu of gourmet gastropub fare with locally grown produce, grass-fed beef, and other quality ingredients. Six kinds of house-made sausage encase meats and seasonings from around the world, from the far-flung merquez sausage’s morroccan-spiced lamb and the boerewors’s south african-herbed beef to the jambalaya’s local mélange of marinated pork, all-natural chicken, crawfish, and chow-chow. Served alongside rich breakfast and brunch dishes or a la carte on an organic bun during dinner, sausages don house-made condiments and compete with organic greens and all-natural Angus beef burgers and steaks for stomach real estate. The Asheville Public’s low-key interior fosters a homey vibe with wooden tabletops, chandeliers crafted from empty bottles, and armchairs wearing sweatpants.

Late-night spots for those who don't sleep, from bowling to last call