The rooms worth a reservation in Asheville, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Asheville. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
Katie Button and Felix Meana's Cúrate in Asheville opened on Biltmore Avenue in 2011 and won the 2022 James Beard Foundation Award for Outstanding.
Signature: Jamón ibérico, Paella Valenciana, Patatas bravas
Order: The jamón ibérico with pan con tomate, plus the paella Valenciana for the table.
Tip: Book on Resy 30 days ahead. Bar seats and the chef's counter take walk-ins from 17:00; arrive at opening.
William Dissen's The Market Place runs modern Appalachian on Wall Street. Mark Rosenstein founded 1979; Dissen took over 2009. 2025 JBA Outstanding Chef semi.
Signature: Sunburst trout, Heritage pork chop, Foraged mushroom risotto
Order: The Sunburst Trout Farm trout from Canton, plus the seasonal foraged mushroom plate.
Tip: Book on the restaurant's own reservation page. The walk-up bar pours small plates from the main menu.
Meherwan Irani's Chai Pani opened in 2009 and won the 2022 James Beard Outstanding Restaurant award. Moved May 2024 to 32 Banks Ave on the South Slope.
Signature: Sloppy Jai, Kale pakoras, Bhel puri
Order: The Sloppy Jai (Indian sloppy joe with a Punjabi spice mix), plus a plate of kale pakoras.
Tip: Walk-in lunches Mon-Fri are fastest; weekend dinners get a 60-90 minute wait without a reservation.
Luminosa inside the Flat Iron Hotel in Asheville earned both a Michelin Green Star and a Bib Gourmand in the 2025 Michelin Guide American South, one of three.
Signature: Wood-fired pizzas, House-made pastas, Wood-grilled fish
Order: Whatever the wood-fired oven is running, plus a hand-cut pasta and the day's whole fish.
Tip: Book on OpenTable through the Indigo Road site. The bar takes walk-ins and serves the full menu.
John Fleer's Rhubarb on Pack Square has served wood-fired modern Southern since 2013. Fleer is a multi-time James Beard Best Chef Southeast nominee.
Signature: Wood-fired flatbreads, Whole roasted fish, Sunday Supper
Order: Whatever the wood oven is running, plus the Sunday Supper family-style menu when offered.
Tip: Book on the restaurant's reservation page. Dinner runs Thursday through Monday from 17:00.
Ashleigh Shanti's Good Hot Fish opened January 2024 upstairs at Burial Beer's South Slope campus (Buxton at Collier) as a Black Appalachian fish fry counter.
Signature: Fried catfish basket, Hush puppies, Slaw dog
Order: The fried catfish sandwich on white bread with tartar, or the fish plate with hush puppies and sides.
Tip: Order at the counter; take your basket downstairs to Burial's beer garden. Limited indoor seating upstairs.
Little Chango on Coxe Avenue in Asheville earned a 2025 Michelin Bib Gourmand for its Pan-Latin small plates. Empanadas, arepas, and a tight wine list.
Signature: Empanadas, Arepas, Mojo grilled chicken
Order: The empanada flight and the arepas con carne mechada (shredded beef).
Tip: Walk-up only at the bar, reservations on Resy for tables. Small room, arrive at opening for best chance.
Heidi Bass's Mother on Short Coxe Avenue in Asheville earned a 2025 Michelin Bib Gourmand. Editor pick on TableJourney with hours, address and what to order.
Signature: Sourdough sandwiches, Country loaf, Seasonal salads
Order: Whatever sandwich is on rotation, plus a take-home loaf of country sourdough.
Tip: Sourdough loaves sell out by lunch on weekends; arrive at opening for bread. Wine bar opens later.
Crusco in the River Arts District opened in summer 2025 from Kat Kearney and former Cucina 24 staff. Editor pick on TableJourney with hours, address and what.
Signature: Hand-rolled pastas, Wood-grilled meats, Seasonal antipasti
Order: Whatever pasta the kitchen is running, plus a glass off the food-friendly wine list.
Tip: Book on the restaurant's site. Dinner runs Wednesday through Sunday from 17:00. Bar walk-ins for cocktails.
The Bull and Beggar at Wedge Studios in the River Arts District has run a French-American kitchen with raw bar since 2013. Tuesday burger night is the local.
Signature: Steak frites, Raw bar plateau, Burger Tuesday
Order: The steak frites with bone-marrow butter, or the burger if you can land a Tuesday seat.
Tip: Book Tuesday burger night three weeks ahead on the operator site. Walk-in raw bar seats open at 17:00.
Hugo Ramirez's Limones on Eagle Street in Asheville opened in 2004 as a Mexican and Californian-inflected room. Editor pick on TableJourney with hours.
Signature: Mole poblano, Esquites, Carnitas
Order: The mole poblano served over chicken, plus an order of esquites for the table.
Tip: Book on OpenTable; bar seats first-come from 17:00. Closed Mondays.
Posana on Biltmore Avenue in Asheville opened in 2009 as a dedicated gluten-free kitchen. Editor pick on TableJourney with hours, address and what to order.
Signature: Crab cakes, Trout almondine, Flourless chocolate torte
Order: The crab cakes, plus the flourless chocolate torte if you saved room.
Tip: Book on the restaurant page. A South Asheville Biltmore Park location at 264 Thetford Street is a separate kitchen.
All Souls Pizza in the River Arts District has run wood-fired pies on Clingman Avenue since 2013. Daily-changing seasonal pies, a large patio with kitchen.
Signature: Wood-fired pies, Daily salads, Soft serve
Order: Whatever the seasonal pie of the week is, plus the soft serve for dessert.
Tip: Walk-in only; arrive at opening or after 20:30 for the easiest seats. Closed Mondays.
Heiwa Shokudo on North Lexington is a longstanding downtown Japanese kitchen. Sushi, ramen, omakase, hot pot and hibachi in a casual downtown room.
Signature: Tonkotsu ramen, Omakase sushi, Hot pot
Order: The tonkotsu ramen, or the chef's omakase if you book ahead.
Tip: Walk-in friendly midweek. The sushi bar takes omakase by reservation 48 hours ahead.
Mela Indian on North Lexington Avenue in Asheville has been the downtown go-to for regional Indian cooking since 2007. Lunch buffet weekdays, full menu.
Signature: Lamb vindaloo, Chicken tikka masala, Vegetable thali
Order: The lamb vindaloo with garlic naan; the lunch buffet weekdays is one of Asheville's best deals.
Tip: Book on the operator site. The dining room is large; walk-ins generally get seated within 15 minutes.
Tupelo Honey opened on College Street in downtown Asheville in 2000 as an eclectic Southern cafe. The original location of what is now a regional chain.
Signature: Fried chicken biscuit, Shrimp and grits, Sweet potato pancakes
Order: The fried chicken biscuit with sausage gravy, plus the sweet potato pancakes for brunch.
Tip: Book on the operator's reservation page; weekend brunch waits run 60-90 minutes without one.
Early Girl Eatery on Wall Street in Asheville opened in 2001 and has been the downtown Southern breakfast benchmark since. Editor pick on TableJourney.
Signature: Sweet potato hash, Pimento cheese omelet, Stone-ground grits
Order: The sweet potato hash with two eggs, plus a side of stone-ground grits.
Tip: Walk-in only. Arrive at 08:00 or after 14:00 to skip the weekend queue.
Plant on Merrimon Avenue has run innovative organic plant-based cuisine in Asheville since 2011. Editor pick on TableJourney with hours and the must-order.
Signature: Coconut ceviche, Mushroom risotto, Raw chocolate torte
Order: The coconut ceviche to start, then the seasonal risotto and the raw chocolate torte.
Tip: Book on OpenTable. Wednesday and Sunday are the easiest nights. Closed Mondays and Tuesdays.
Sovereign Remedies on North Market Street in Asheville pairs craft cocktails with modern American cooking in a multilevel historic building.
Signature: Bone marrow, Seasonal small plates, House pastas
Order: The bone marrow with sourdough.
Tip: Book a table on Resy. The downstairs bar takes walk-ins for the cocktail menu.
Buxton Chicken Palace inside the S and W Market in Asheville is the Elliott Moss and Meherwan Irani spinoff dedicated to the Bon Appetit-anointed Buxton Hall.
Signature: Buxton fried chicken, Hot honey biscuit, Chicken sandwich
Order: The hot honey chicken sandwich with a side of slaw.
Tip: Counter service inside S and W Market. Grab a seat upstairs at the bar or take it to go.