Heist Brewery's new winter menu offers lots of "twisted eats": Among the highlights are The Grilled Cheese (shown above; made with black truffle butter, Manchego sheep's cheese, cave-aged Gruyere and Jasper Hill Farm blue cheese, and served with White Oak & Hickory Smoked tomato bisque); dates stuffed with Ashe County Cheddar blue cheese and served with candied pecans, applewood-smoked bacon and a ginger pear chaser; and chicken and waffles: whipped meringue waffles with maple horseradish syrup and pink peppercorn and Champagne butter. 2909 N. Davidson St.; 704-375-8260; www.heistbrewery.com.
The fall menu at The Asbury, dubbed the "campfire" menu, includes more small plates ($4-$10), with deviled eggs, house-pickled vegetables, BBQ caramel popcorn and winter squash fondue -- and that's just on the Snack Plate. Chef Chris Coleman says his childhood memories of fall -- "smoke, embers, warmth and comfort" -- inspired the lineup, from Campfire Trout (shown below; from Sunburst Trout Farms in Canton, this is brined in smoked water and seared in cast iron) to chicken and dumplings (which uses herb and potato gnocchi) to Ooey Gooey Candy Bar, which is housemade marshmallows, boiled peanuts and chocolate in a bite-sized serving.
Also new: Matthew Krenz, formerly with Passion8, is now chef de cuisine at The Asbury, which uses beef from his family's Krenz Ranch. 235 N. Tryon St.; 704-332-4141; www.theasbury.com
5Church has a new lunch lineup. Among the list: French onion roast beef sandwich; honey-mustard chicken wrap; chicken Cordon Bleu; mussels and fries; plus new salads and lighter plates. (FYI: The lamb burger stays.) 127 N. Tryon St., 704-919-1322.
Thursday, November 27, 2014
Posted by Helen Schwab at 9:05 AM