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  • To be fair, I have only tasted their restaurant week menu. There regular menu might be executed better, though I doubt I will be back to find out. For those of you trying to select which restaurant to try for Restaurant week a word (or many) of caution. I decided to go with the wine pairings, which were ok though nothing to write home about. Let me start with the bread, as I have come to judge a restaurant on this initial offering. While not offensive the baguette had a chewy almost stale exterior-nothing like the crust you would find in any boulangerie in France. I do wish that American restaurants would serve homestyle bread or even focaccia, rather than a poorly executed artisanal bread. I did appreciate that the butter was salted and at room temperature rather than ice cold. Onto the appetizer: I opted to start with the ravioli with truffle essence and fine herbs. The only redeeming element of this dish was the faint flavor of truffle. The pasta itself was tough. It actually reminded me of the refrigerated ravioli you can buy at Trader Joes. The broth that it came in was ok, but nothing that you would want to soak up the extra with your bread. The best part of my dinner was the 2nd offering-the scallop mousse. It was seasoned well and had a texture that would remind you of a cross between a panna cotta and egg custard. The flavor was fresh, though the few peas on top were a but starchy. I ended the meal with the sole entree. The sole lacked even the tiniest bit of salt or pepper, as did the steamed cauliflower beneath. The sauce swirled around the perimeter of the plate was quite tasty, however, each element of a dish must be seasoned properly for it to be enjoyable to eat. Given that I had expected to gorge myself on delicious food, I had eaten a very small lunch. After leaving over half of the tough pasta and an entire filet of sole, I left the restaurant still hungry and set back $70. If in the Biltmore area and looking for a nice meal, I would suggest Seasons 52. Although not as trendy or fancy, I also have had much better food at Zinburger and True Food.
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