Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Asbury

235 N. Tryon St. (Fifth St.) Send to Phone
704-342-1193 | Make Restaurant Reservations | Menu
Locally sourced ingredients compose modern interpretations of classic Southern dishes.

Lunch & Dinner daily, Brunch Sat.-Sun.

* Click here for rating key

The Asbury Restaurant Review

: Louis Asbury, a Charlotte architect, designed the hotel that preceded The Dunhill Hotel, so this modern restaurant, with deep blue walls and artwork from the nearby McColl Center for Art + Innovation, memorializes his name. Classic but creatively composed Southern fare is the hallmark of chef Chris Coleman. Coleman sources much of his raw materials from small, regional farms. Tradition rules everywhere, from the drop biscuits baked in cast iron to the butter beans used as a base for hummus and the sorghum sweetening the kitchen's take on pork and beans. The house cures its own charcuterie and makes its own ice box pickles. Depending on the seasonal options, you may find such hearty fare as trout with roasted tomatoes, pickled greens, cornbread purée and trout caviar. Pastry chef Jossie Perlmutter offers well-paired treats to end a hearty meal. 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.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.