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The Asbury Restaurant Review: The Asbury draws its exhibition of ever-changing artwork from the nearby McColl Center for Art + Innovation. Charlotte architect Louis Asbury designed the hotel that preceded The Dunhill Hotel that houses the restaurant. Classic dishes with creative twists are the hallmark of chef Chris Coleman, previously with the McNinch House. Coleman sources much of his raw materials from small, regional farms. Tradition rules everywhere, from the drop biscuits baked in cast iron (served with a signature bacon jam) to the butter beans used as a base for hummus. The house cures its own charcuterie and makes its own ice box pickles. Seasonal options could include such hearty cool-weather fare as beef short ribs, complete with horseradish sweet potato purée, shiitake mushrooms, baby beets and crispy onions. Pastry chef Jossie Perlmutter offers well-paired treats to end a hearty meal. These "little bites" are not overly sweet as a rule and make excellent meal-enders. The mostly American wine list proposes labels chiefly from California, and the majority of selections are offered by the glass. A few ports and other dessert wines enable a happy conclusion to any meal.