Chef-Owner Shayne Lewis credits the Southern Mountain food of the Appalachians as being a major source of inspiration for the cuisine he serves at his seasonal restaurant that is open April through October. The chef takes seemingly straightforward classics and steeps them in a swirl of Southern flavors, as evidenced by his amped-up version of poutine. He pushes beyond the basic recipe by adding in Ashe County cheese curds coated in tempura batte and a Southern-style bechamel made from veal stock.
Special Dishes: Poutine
Seen an error? Report This Listing