Amazing Dinner by Chef Justin Burdette at Local Provisions
Foreword: When we first heard about Local Provisions opening in downtown Asheville, we were not that quick to try it out. They did not initiate a giant marketing campaign, and the buzz was not that heavy. But after eating there recently, we now want to change that. We finally got the chance to stop in and we are so glad we did. We went in unannounced because we like to experience places just like everyone else does, impartial, and see how it really is. And it was great! After dinner, we were walking past Curate and one of the people that was with us said that Local Provisions was just as good, but that not many people know about it. I definitely agreed.
Another one of our writers, Karin, ate at Local Provisions a short time ago and wrote this fantastic blog. Please read:
Food has always been important to me. My dad worked at the famous Luchows in NYC and it was there, eating hasenpfeffer in front of their glorious Christmas tree listening to um pah music, that my love affair with food began.
One of my favorite places to eat in Highlands used to be Ruka’s Table. Although it’s no longer open, I spent many evenings there sampling eclectic entrées like bone marrow and pork belly with pickled something or other.
Justin Burdett was the chef there at the time and I remember finding out from the waitress that he was a Chopped Champion (Food Channel must see). Fast forward two horrible years in Highlands without Justin’s delectable creations and I read on Twitter that he has bought the old Seven Sows in Asheville and was opening his own place, Local Provisions.
Let me explain to you that we planned our arrival to Asheville, our visit to the Biltmore, and the check in to our cabin, all around when Local Provisions was open. Yep…he’s that good.
77 Biltmore Ave. is where Justin hangs his apron now and works his magic. A small yet elegant restaurant with a patio on the side for dining outside when the weather cooperates!
Now, down to the nitty gritty…the FOOD! There are five main categories to order from on the menu: Taste, Small, Preserved, Large, and Sweet. We ordered something from each section. Seriously. Well, we were having Justin withdrawals!
Some of the delicacies we sampled were things like Buttermilk Curds and Whey and Local Radishes from the Taste section. The delicate curds burst in your mouth and the creamy taste of ricotta glides over your tongue. My husband had the Local Radishes which had buttermilk whipped Lardo (don’t get me started, that stuff is heavenly) and radish greens. Who knew radishes could be so delicious?
From the Small section we both devoured the Sorghum Pork Belly. We had fallen in love with this at Ruka’s and just had to experience it again.
Now, the Preserved column each have a pickled element. I had the Chicken Terrine with pepper jelly and farm and sparrow seeded bread. At this point Justin came out to our table, recognizing us from Highlands. “I concoct these plates based on what I like to eat, ” he shared with us. He must have amazing taste buds! David tried the Rabbit Summer Sausage and couldn’t wait for me to sample it.
Here comes the Large…we feasted on quail and braised rabbit leg and loin.
The cocktails are as unique as the food…we each tried two different potions each and loved them all.
You would think we were full, but there were still desserts on the menu calling my name, so we made a plan.
Right next door is the Wicked Weed, a marvelous Asheville brewery. We paid and strolled over to nose around, had a delicious brew then went back to Local Provisions and got dessert to take back to the hotel.
Snuggled in at the Holiday Inn on Tunnel Road we munched on caramelized Banana Bread and Sweet Potato Panna Cotta…HEAVENLY!!!