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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.