Must-Try Dishes in Asheville, North Carolina, as Recommended by Its Leading Chefs

A destination’s culinary offerings often reflect its history and culture, and Asheville is no different. Nestled in the heart of North Carolina’s Smoky Mountains, it has become a powerhouse on the national food scene in recent years. Home to two James Beard Award winners and several finalists, this charming city of 94,000 now attracts food lovers from all over the globe.

What’s fueling this culinary boom? Asheville’s chefs are constantly pushing the envelope, incorporating sustainable Appalachian practices—like foraging, pickling, and canning—into their sophisticated menus. Ingredients sourced locally, such as blackberries for their blackberry pepper jelly, feature prominently; each chef offers their unique take on a beloved spicy—or "lusty"—mustard. The city’s rich narratives come alive through its spices, cooking techniques, and family recipes passed down through generations.

To delve deeper into Asheville’s food culture, we consulted some of the city’s top chefs to share their favorite dishes—both from their own kitchens and other establishments—for a delicious food tour.

Berenjenas at Cúrate

Chef Katie Button is the driving force behind Cúrate, a Spanish tapas restaurant housed in a beautifully renovated 1920s bus depot that earned the James Beard Foundation Award for Outstanding Hospitality in 2022. Originally from South Carolina and raised in New Jersey, Button draws inspiration from her Southern heritage, her experiences working with José Andrés in D.C., and her time at the acclaimed El Bulli in Spain. After 14 years in Asheville, she believes that a dish’s distinctiveness is what sets it apart.

“When I think of our ‘best dishes,’ the first one that pops into my mind is the fried eggplant with honey and rosemary, which we call berenjenas. We use local honey and have found an amazing supplier of eggplant during the summer months. I never imagined it would become our most popular dish, but we serve more eggplant than anything else. They resemble little pancakes soaked in milk, lightly battered and fried, then topped with honey and rosemary along with a gel made from French fried chocolates. We also offer chocolate bonbons inspired by this dish, featuring rosemary and honey chocolate, which are quite sweet.”

Okra fries at Chai Pani; any pasta at Cucina 24; Steak at Vivian’s

The culinary scene in Asheville is so impressive that renowned chef Meherwan Irani, who leads the James Beard Outstanding Restaurant Award-winning Chai Pani Asheville and the popular Indian street food chain Botiwalla by Chai Pani in Atlanta, couldn’t choose just one dish to highlight.

“If you’re visiting Asheville, the must-try dish that you won’t find anywhere else is the okra fries at Chai Pani. They’re legendary by now. My second choice would be any pasta dish at Cucina 24. Chef and owner Brian Canipelli creates some of the most exceptional Italian food I’ve ever tasted. Also, you must try the steak at Vivian—not just for the perfectly cooked steak but for the demi-glace, which is so good I could drink it straight from the bowl.”

Steak frites at The Bull and Beggar

Chef Josiah McGaughey of Vivian, a James Beard nominee for Best Chef Southeast, aims to create a welcoming atmosphere at his restaurant: “Vivian is a small, cozy home we’d like you to think of as your own,” he says. Unsurprisingly, his recommended dish reflects this comforting vibe.

“A reliable favorite is the steak frites at The Bull and Beggar,” a French-inspired upscale restaurant located in the River Arts District. “At Vivian, our menu changes frequently, but currently, our chicken paprikash is exceptional.”

Shrimp and grits, and blackened curry trout at Benne on Eagle

Chef Jarrel McRae proudly describes himself as the “hands-on executive chef” at Benne on Eagle, situated on the ground floor of the Foundry Hotel in The Block, Asheville’s historic Black business district. Through his selections, McRae emphasizes Asheville’s African American culinary traditions alongside a local favorite.

“You can’t miss our shrimp and grits and blackened curry trout,” he shares about his own menu. However, throughout the city, “charcuterie boards are where it’s at. Nearly every place features Asheville’s famous lusty mustard. It’s a spicy mustard, but it has its own unique twist. Everyone adds their personal touch.”

Raw fish at Leo’s House of Thirst

Chef Jael Skeffington is the co-founder and CEO of French Broad Chocolates, an Asheville chocolatier, yet her favorite pick is all about the anti-chocolate.

“What truly excites me right now is the raw fish at Leo’s House of Thirst. Its name might change based on the catch of the day, but there’s always a fresh raw fish option available.” At French Broad Chocolates, “we offer an Asheville-grown collection of bonbons, made from ingredients sourced from our local foodshed; we refer to this as Asheville-grown.”

Sandwiches at Baby Bull; Pizza at Contrada; Smoked lamb shanks at Cultura

In 2020, Cultura, known for its New American cuisine, was a James Beard semifinalist for best new restaurant. During the pandemic, executive chef Eric Morris closed his restaurant to the public to provide 5,000 meals per week to those in need. Although he is dedicated to delivering exceptional culinary experiences, he still holds a fondness for a good burger.

“Visit Baby Bull. I’d recommend any of their sandwiches, but the burger is truly exceptional. Definitely give it a try. Also, don’t miss the pizzas from Contrada. At Cultura, our menu changes frequently, but we currently have an outstanding bread service and the smoked lamb shanks.”

Chow chow...on everything!

Chef Malcolm McMillian is the founder of Blue Tape Provisions, a chef-led company specializing in spices, sauces, and marinades. No matter what dish you sample in Asheville, he insists you need a bit of chow chow on it. This condiment is so beloved in the area that they even host an annual food festival named after it.

“I’d have to say chow chow because it’s pickled. Asheville’s cuisine is rich with pickled items. Much of homesteading involves pickling, fermentation, dehydration, and preservation. It’s a relish-style pickled condiment, slightly sweet, traditionally made with green tomatoes, cabbage, and onions.”