Wednesday, January 23, 2013
Two recent meals in Asheville worth special note, from opposite ends of the conceptual spectrum. The Red Stag Grill at the Grand Bohemian in Biltmore Village is an exceptional hotel, with elegant common areas. Chef Adam Hayes leads the restaurant team. A veal osso buco (braised shank) was fork tender and deeply flavored- a perfect hearty entree for the season. Chef Camp Boswell holds forth at The Junction, a funky place adjacent to the rail yard. His casual food is creative and unique. His Sweet Tea Brined Fried Chicken ranks as one of the two best fried chicken renditions in my experience. Both highly recommended!