The Bull and Beggar sits on Paynes Way in Asheville's Riverside Industrial district, running a French-accented European menu built on classics: beef tartare with shoestring fries and duck fat toast, seared foie gras with blackberry and flapjack, charcuterie and pâté boards, and oysters on the half shell.
Entrées draw on whole-fish and bistro technique — whole sea bass with fennel and pistou, guinea hen salmi with chanterelles and persillade — alongside a leek gratin finished with roquefort and walnuts, hay-baked carrots with aged chèvre, and a lobster roll. A standing burger night on Mondays gives the menu a more casual turn.
The restaurant's chef was named a 2026 James Beard Foundation semifinalist for Best Chef in the Southeast.
Entrées draw on whole-fish and bistro technique — whole sea bass with fennel and pistou, guinea hen salmi with chanterelles and persillade — alongside a leek gratin finished with roquefort and walnuts, hay-baked carrots with aged chèvre, and a lobster roll. A standing burger night on Mondays gives the menu a more casual turn.
The restaurant's chef was named a 2026 James Beard Foundation semifinalist for Best Chef in the Southeast.