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Review:
Rhubarb is one of the latest restaurant offerings from award-winning chef John Fleer, a James Beard Award finalist who was recently named as one of the rising culinary stars of the 21st century by the James Beard Foundation. The laid-back restaurant is known for its unique "foothills cuisine" style, which Fleer also cultivated at his Tennessee restaurant Blackberry Farm. Dynamic menus highlight excellent land and sea entrees such as plancha-seared South Carolina wreckfish with pumpkin sauce, Kentuckian quail with bourbon pan sauce and braised parsnips and greens, and wood-roasted sunburst trout with lemon remoulade. Couples can share wood-roasted beeline snapper service for two, served with ancho pilacca and hot-water cornbread. Fine wine service is available by the bottle, with handmade craft cocktails and local draft beers available on tap from the restaurant's bar.
Rhubarb, 7 SW, N Pack Square, Asheville, NC 28801, Phone: 828-785-1503
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