Rhubarb turns ingredients from the region's farms into approachable American cooking, served in a downtown Asheville room set up for date nights and special occasions, with a private event space for larger groups.
The kitchen has been recognized by the James Beard Foundation four times: Best Chef finalist in 2015 and 2017, Outstanding Pastry Chef semifinalist in 2016, and Outstanding Chef semifinalist in 2020.
Regulars keep coming back for the pimiento cheese hush puppies, rabbit ragout gnocchi, ricotta gnocchi, roasted chicken with ramps, a charcuterie board built around pickled knotweed, and a trout dish sized to share. The wine list and cocktail program round out the table.
The kitchen has been recognized by the James Beard Foundation four times: Best Chef finalist in 2015 and 2017, Outstanding Pastry Chef semifinalist in 2016, and Outstanding Chef semifinalist in 2020.
Regulars keep coming back for the pimiento cheese hush puppies, rabbit ragout gnocchi, ricotta gnocchi, roasted chicken with ramps, a charcuterie board built around pickled knotweed, and a trout dish sized to share. The wine list and cocktail program round out the table.