{"id":3402,"date":"2013-03-21T13:05:30","date_gmt":"2013-03-21T13:05:30","guid":{"rendered":"http:\/\/foodietales.com\/?p=3402"},"modified":"2013-03-21T13:05:31","modified_gmt":"2013-03-21T13:05:31","slug":"bistro-at-biltmore-estate-asheville-nc","status":"publish","type":"post","link":"http:\/\/foodietales.com\/?p=3402","title":{"rendered":"Bistro at Biltmore Estate – Asheville, NC"},"content":{"rendered":"

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\n1 Lodge St
\nAsheville, NC 28803
\n(828) 225-1333<\/p>\n

My wife and I love visiting Biltmore Estate in Asheville, NC.\u00a0 One thing that makes the trip so enjoyable is the opportunity to eat at the Bistro on the Estate property.\u00a0 The Bistro is conveniently located adjacent to the winery, so a little lunch before a complimentary wine tasting is always in order.\u00a0 We\u2019ve eaten here many times including twice during our recent stay at the Biltmore Inn.<\/p>\n

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The Bistro is a casual restaurant that serves lunch and dinner.\u00a0 The menu changes seasonally to take advantage of the vegetables and livestock raised on the grounds.\u00a0 But there are several mainstays that are available year round.\u00a0 One of my favorites is the French onion soup ($9).\u00a0 Served piping hot with a crouton on top and baked with gooey Gruyere and Provolone cheese, it\u2019s perfect for a cold winter day in the Appalachian Mountains.\u00a0 Another thing of note is the homemade potato chips with a light dose of truffle oil and parmesan cheese.\u00a0 They\u2019re slightly thicker than your average chip, served salty and crunchy as a side to the sandwiches.\u00a0 During this visit my wife tried the Toasted Pecan Chicken Salad ($13).\u00a0 Roasted chicken is blended with pecans, golden raisins and herbs and served over chopped romaine lettuce.\u00a0 She judged it to be very tasty and said she would order this again.\u00a0 A couple of our friends joined us on our second day and both had a Turkey Reuben ($14).\u00a0 This is turkey, melted Swiss cheese, sauerkraut and Russian dressing served on toasted marble rye bread.\u00a0 This was deemed another winner.\u00a0 Although these lunch offerings were quite delicious, I think my choice may have been the winner.\u00a0 I ordered the roast beef sandwich ($14).\u00a0 I expected the roast beef to be sliced deli style.\u00a0 When it arrived I was happy to see what appeared to be thick chunks of roast beef, just like you might cook at home, over caramelized onions on a toasted hoagie roll.\u00a0 The beef was juicy, well-seasoned and extremely tender.\u00a0 The sandwich was served open face and there was plenty to divide between the two pieces of bread.\u00a0 I ate the sandwich with a fork.\u00a0 Paired with the homemade chips it made a fantastic and filling lunch.<\/p>\n

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Since Biltmore makes several award winning wines on the property, we decided to split a bottle of Sangiovese.\u00a0 We can also recommend the Century Red which is a blended red wine that happens to come in a beautiful bottle.\u00a0 Perhaps you\u2019re a beer drinker?\u00a0 You are in luck.\u00a0 Biltmore has two ales, an amber and a pale ale that are made on the property.\u00a0 They also serve Gaelic Ale which is a delicious beer brewed by Highland Brewing in Asheville, NC.\u00a0 Not a drinker?\u00a0 I won\u2019t hold that against you.\u00a0 You can enjoy sweet tea, yes that\u2019s how we drink it in the South or perhaps\u00a0 your\u00a0 favorite soft drink.\u00a0 Or you can have ice water, our tap water tastes good and you can add lemon if you want to get fancy.<\/p>\n

I hope you decide to visit Biltmore.\u00a0 It\u2019s a beautiful area, a spectacular house and you can enjoy a good meal during your stay.\u00a0 You\u2019ll be happy you did.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 Lodge St Asheville, NC 28803 (828) 225-1333 My wife and I love visiting Biltmore Estate in Asheville, NC.\u00a0 One thing that makes the trip so enjoyable is the opportunity to eat at the Bistro on the Estate property.\u00a0 The Continue reading Bistro at Biltmore Estate – Asheville, NC<\/span>→<\/span><\/a><\/p>\n","protected":false},"author":108,"featured_media":3410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,1],"tags":[1116,1115,1114,1113,1112,1117,1118,1120,1119],"_links":{"self":[{"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/posts\/3402"}],"collection":[{"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/users\/108"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3402"}],"version-history":[{"count":21,"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/posts\/3402\/revisions"}],"predecessor-version":[{"id":3497,"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/posts\/3402\/revisions\/3497"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodietales.com\/index.php?rest_route=\/wp\/v2\/media\/3410"}],"wp:attachment":[{"href":"http:\/\/foodietales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3402"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietales.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}