Chestnut Asheville Restaurant and Bar
Where downtown Asheville comes for creative cuisine and craft cocktails
Thanksgiving dinner is about more than how you cook the bird and who prepares the best side dishes. Foodies and sommeliers agree that what makes the meal complete is a good bottle of wine. Chestnut’s own Renee Childers was interviewed by The Food Network about what she recommends you serve this year. From the
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Chestnut’s shrimp and grits make news in this Boston Globe article about how Asheville is cooler than Brooklyn. From the article: Dusty afternoon sunbeams splash down on a half-dozen performers plucking, strumming, and singing old-time Americana in the corner of a cozy pub. It’s a fittingly unpretentious spotlight for this casual weekly jam session,
Read More about Visiting Asheville? It’s like Brooklyn. But cooler.
ChefWorks grants a forum to chefs to discuss issues in and out of the kitchen that are important to them. Recently, they spoke with Chef Heather Gressett, executive pastry chef at Corner Kitchen and Chestnut in Asheville, N.C. Sustainability was, and always is, on her mind. From the article: As our planet grapples with the reality of
Read More about ChefWorks Insider: Pastry Chef Heather Gressett On Sustainability
Eggplant Caponata, Basil Pesto Grilled Eggplant, Fried Eggplant Chips, Ricotta Salata, Roasted Red Pepper Aioli, Toasted Pine Nuts – Vegetarian Yield: 4 servings Ingredients: 4 each Various types of eggplant (white, Italian, Japanese, baby, etc will work) 1 each Vidalia Onion (fine dice) ½ each Fennel Bulb (fine dice) 2 each Heirloom Tomato (Diced,
My name is Aliza. I’m the reservation host for both Chestnut and Corner Kitchen. I have been with W&S for 1+ years. What’s the best meal you’ve had at Chestnut? I have had a lot of wonderful meals since I have been at Corner Kitchen and Chestnut. One of my favorite meals was when
