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The Asbury Restaurant Review: Named for Charlotte architect Louis Asbury, who designed the hotel that preceded The Dunhill Hotel, this modern restaurant serves up classic dishes with creative twists. Chef Chris Coleman, previously with the McNinch House, sources much of his raw materials from small, regional farms. One could start with a breakfast of lacquered pork belly forming the foundation of a Benedict with a cider-graced hollandaise sauce. Tradition rules everywhere, from the drop biscuits baked in cast iron to the butterbeans 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. You'll find such hearty fare as beef short ribs, complete with horseradish sweet potato purée, shiitake mushrooms, baby beets and crispy onions. Pastry chef Patty Greene offers such treats as coconut cheesecake, a cornmeal skillet cake and a Pink Lady apple butter cake. 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.