At Green River BBQ, carnivores can sink fangs into a sumptuous selection of smoky, saucy, pit-fired meats, served alongside a spread of hearty, homestyle sides. The Saluda Stuffer sandwich fills bellies with a half-loaf of italian bread hollowed and stuffed with chopped barbecue pork ($9.49), and plates piled high with quarter ($8.99) or half ($10.99) barbecue chickens quell cravings for the other, other white meat. Pork ribs by the whole ($19.99) or half rack ($15.99) are prepared St. Louis–style by slow-cooking them on the world’s largest flaming ferris wheel, and arrive tableside with a pair of hush puppies and a choice of three Southern-inspired side dishes such as homemade slaw, barbecue beans, or the eatery's signature tomato pie. Green River BBQ invites its guests to sup saucily both inside the wood-paneled dining room and outside on the quaint patio—though no matter where you sit, the friendly, attentive serving staff will try to meet any request, except for those beginning with "I dare you to…"
Founded in 1974, The Fireplace Restaurant originally stuffed appetites with its juicy steaks and seafood in the Hayes House, a century-old cabin. Home to the area’s first salad bar—a smorgasbord of fresh produce—the Diners Club of America–honored eatery ultimately relocated to accommodate its growing clientele. Nowadays, the historic restaurant continues its growth and culinary tradition on Baird’s Cove Road, custom grilling steaks, slow cooking ribs, and heaping plates high with shrimp, mahi-mahi, and other seafood creations that are more nutritious than wheatgrass coated in Flintstones vitamins. The Fireplace Restaurant’s all-you-can-eat buffet rotates regularly between barbecue, seafood, and homestyle dishes, and on Sunday mornings, chefs whip up omelets, Texas-style french toast, and other breakfast classics.
Big Mountain Barbeque fashions mouthwatering Southern-style feasts from a menu of fresh, slow-smoked meats, flavorful house-made sauces, and tantalizing traditional fixings. Each juicy cut of meat, such as a half smoked chicken ($9.75), fall-off-the-bone ribs ($11.99/half slab; $17.99/full slab), or beef brisket ($10.75), slow-cooks to perfection amid the smoky flavor and structural soundness of 100% hardwood before basking beneath one of six signature house-made sauces, including South Carolina mustard, Memphis dry rub, or Big Mountain original. Traditional barbecue sides ($1.99 each) roll out fresh from the kitchen each day, garnishing meaty meals with tasty servings of vidalia-onion casserole, brunswick stew, fried green tomatoes, or fried green cotillion gowns. In addition to gracing barbecue banquets with the meaty bounty of the smoking pit, Big Mountain Barbeque safely contains unfettered flavor molecules between buns in the form of a half-pound Big Mountain burger ($7.99) or a spicy buffalo chicken sandwich ($7.50).
Pork loin, ham, turkey breasts, and certified Angus beef slow cook over plumes of piquant smoke at Clint's BBQ & Country Cookin', where plates of country-fried steak and deep-fried okra crown blue gingham tablecloths. Clint himself takes to the eatery's stage on Tuesday, Friday, and Saturday nights, where he and a small band croon and pluck guitars, banjos, mandolins, fiddles, and an upright bass beneath an antique Texaco marquee. Retro ephemera plaster the walls in the slope-roofed dining room, where old license plates hang beside photographs and metal placards painted with classic advertisements for Beech-Nut, Coca-Cola, and Acme teleporters.
Roux features a menu that fuses southern comfort food with locally farmed ingredients for a true Asheville experience. The resurant is open for breakfast, lunch and dinner and has a fantastic selection of wines and local beer. Come experience Roux at the Hilton Asheville Biltmore Park.
More than 6,000 blocks of yellow pine compose The Square Root's floor, sprawling beneath a 1930s art-deco bar back salvaged from a Kentucky dispensary and a bar top made from repurposed ambrosia maple. Brunches of eggs florentine and beignets give way to lunches of fried swai fish tacos in blue corn tortillas and curry lamb meatballs. Each dish is meticulously presented—sprigs of herbs or julienne vegetables are placed just so, and sauce is artfully swirled into curlicues or used to write the initials of all your childhood crushes. The Square Root's newest outpost in Hendersonville emulates its original location with exposed-brick walls, rustic wooden tabletops, and an identical food menu of favorite The Square Root recipes.