Asheville

Whether taking up permanent residence in the Blue Ridge Mountains, or passing through - Cúrate can not be missed. — Afar Magazine

A dive bar (there's even a neon-sign reading "dive" in one corner) with an unexpectedly inventive menu, the Admiral has morphed into a destination restaurant over the years. — Frommer's

A longtime favorite for New Southern fare like pork chops with peach salsa. We especially like this cozy bistro for breakfast – try the sweet-potato pancakes. — Lonely Planet

The slow-cooked meats are smoky tender, and the sides, from the jalapeño-cheese grits to the smoked-potato salad, will bring you to the brink of the wild heart of life. — Lonely Planet

Rhubarb brings a dose of creative cuisine and local sourcing to a prime location. At dinner, for starters think about the kale chips, local cheeses plate, rabbit-leek rillettes, or a lobster corn dog. — Fodor's

At one of Asheville's most popular restaurants, the menu changes regularly, and many dishes are locally sourced, with entrées such as pecan-crusted trout with sweet potatoes. — Fodor's

White Duck Taco stays true to its name with a roast duck taco, but it also has other fusion tacos, including Thai peanut chicken, lamb gyro, Koreaan beef bulgogi, and Vietnamese banh mi tofu. — Fodor's

Literally ‘tea and water,’ chai pani refers more generally to inexpensive snacks — Lonely Planet

In the morning, solos, couples, and ladies-who-breakfast fill this bright West Asheville spot that's loved for its hearty, homemade fare. — Lonely Planet

The voluptuous Moorish colors, dim lighting, a cavelike atmosphere, and live jazz are all appealing. — Fodor's

The house-made sauerkraut is a true stunner, the beet hummous truly legendary and all the veggies are organic, super fresh and of course, local. — Afar Magazine

Buxton Hall serves traditional whole-hog, slow-pit-cooked barbecue in the Eastern North Carolina style, infused with chef Elliott Moss's family vinegar mop recipe. — Fodor's

The menu leans old-school French—dishes could include steak tartare with pommes pont neuf, crepinette of suckling pig—while maintaining a playful streak. — Tasting Table

Organic, heirloom raw materials lead to standout pizzas at this River Arts District spot. — Gayot

A French-style bistro, Bouchon ("cork" in French) serves simple French comfort food such as escargot in garlic butter, steak frites, bouillabaise, and a version of chicken cordon bleu. — Fodor's

Table is Asheville's original farm-to-table restaurant, serving unfussy composed plates built around the abundance of local produce and meats — Tasting Table

Jael and Dan Rattigan started French Broad Chocolates out of their Asheville home before opening this downtown retail space and chocolate factory — Tasting Table

Why chase food trucks when you can have coffee and pastries in a red 1963 Lodekka-model double-decker bus from Bristol, England, or out on the adjacent patio. — Fodor's

While the downstairs tasting room with more than 20 drafts is certainly reason enough to stop in...the 200-plus-seat restaurant on the main level pumps out some seriously delicious pub grub. — Tasting Table

Named after an early-maturing tomato variety, Early Girl Eatery is casually Southern, with a cheerfully natural twist. — Fodor's