Table Asheville

Table Asheville: Farm-to-Table Southern Whimsy
Local Expert's Rating:
4 / 5
The Bottom Line:

Table Asheville is a patron-centric, farm-to-table, creative experience. In fact, Table is so inventive that it has become a draw for some of Asheville’s top chefs and has earned a myriad of accolades, including being named a James Beard Award semifinalist for Best Chef Southeast. Worth the trip for its out-the-ordinary dining experience.

- The Local Expert Team

When you arrive at table, you will walk past an open kitchen to find a small, minimally adorned dining room. Do not be fooled by the size, though. Taste is king at Table and the flavors are huge.

Be sure to begin your experience with one of the hand-crafted cocktails or enjoy a nice glass of wine as you peruse the menu. You may be surprised when your server drops off a complimentary breadboard with both white and wheat bread, a crock of softened butter and dish of olives. Like all great bread, Table’s has a crisp exterior crust and tender interior. It’s an old-fashioned touch that will set the tone for your dining experience.

Entrees at Table include all types of meat, seafood, and vegetarian selections. Here are a collection of favorites:

The brunch menu includes updated classics like Shrimp & Grits with miso, capers, and barbecue broccoli, Steak & Eggs with smashed potatoes, bitter greens and hazelnut vinaigrette, Culotte Steak with bitter greens, House Bacon & Carmelized Onion Tart with whipped ricotta and greens, and Brisket Hash with potato and radish, poached eggs and horseradish crème.

Table’s daytime menu continues the theme of improving upon classics with dishes like Oxtail & Gruyere Grilled Cheese with onion marmalade, wintergreens, Dijon mustard and sourdough bread, Lamb Merguez with tzatziki, red onion, cucumber, hot sauce and pita, Hot Chicken Sandwich with remoulade and chili oil, the Brasstown Beef Burger with a potato bun, Barbecued Shrimp & Grits with Brussels sprouts, and Green Lentil Fritters with hummus, pita, tahini yogurt, radish and fall greens.

The dinner menu is a compendium of clever culinary concoctions like Whole Sunburst Trout with butterbeanssofrito, cauliflower, salt cod and cranberry, Grains & Beans with shitake, soft egg, avocado, walnuts, dates and feta vinaigrette, SC Wreckfish with Job’s tears, pozole rojo, charred cactus, avocado and radish, Roasted Georgia Chicken with Carolina ground grains, feta, radicchio, winter roots and black garlic, and Heritage Pork Cutlet “Katsu” Korean BBQ with fingerlings fondant and herb salad.

Perhaps as impressive as the entrees are the dishes designed to share. They include Local Lettuces with smoked almonds, Arkansas black apple and Mahon cheese, Roasted Beets with avocado crema, scallions, bacon granola and Evan’s leaves, Roasted Bone Marrow with radicchio, sweet onions, soft herbs and grilled sourdough, an Artisanal Cheese and House Charcuterie BoardFried Georgia Chicken & Sides for Two including cornbread and honey butter, Braised Beef Short Ribs with beef jus and crispy onions, and Bone-In Ribeye with chimichurri, steak sauce and herbs.

With an extensive wine list and plenty of beer options to enjoy, Table’s bar is above par. What makes them truly special is the number of mixed cocktails they have perfected, including drinks called Spirit Guide with Amaro Montenegro, Jim Beam Rye and Gran Classico bitters, Serpent’s Mouth with Angostura bitters, Fernet-BrancaRicard, fresh lemon and orgeat, Ever After with El Dorado 12 year old rum, Rhum Barbancourt, sunflower, maple and turmeric, and Blood & Sand with Islay Single Malt, Cherry Heering, Sweet Vermouth and orange.

At the heart of Table’s eclectic menu is its farm-to-table philosophy. Coupled with the homage paid to southern cuisine, anything you order is sure to be full of healthy flavor. It’s a little like eating at your great-grandmother’s house if great-grandma was a classically trained, highly innovative chef with a garden full fresh fruits and vegetables.

Insider Tips:
Table has gained national recognition and can be crowded so make reservations as far in advance as possible.