From the moment we were seated, I was assured Chef Day had reviewed his menu in advance of our arrival and was confident he could make anything offered to suit my special dietary needs.
Between that welcome, the Veuve Clicquot Demi-Sec in my flute and a panoramic sunset view of Asheville, our evening at Vue 1913 was magic!
I didn’t plan to share this dining experience here, so the pictures are iPhone only. I couldn’t resist telling you how accommodating the chef and staff were for gluten-free and multiple food allergies. So, when we return this fall, I will be better prepared to get higher quality images to add to this post.
Vue 1913 – The Omni Grove Park Inn – Asheville, NC
The restaurant is one of several at The Omni Grove Park Inn in Asheville. I shared about our July (2017) visit to Asheville in this post, with some other dining experiences linked there. While I didn’t have a bad bite the entire time we visited, Vue 1913 was by far my favorite meal.
It’s no secret I love fine dining, so whenever I have an opportunity to try a new spot, I do. After this visit, Vue 1913 soared to the top of my list, only second to our favorite restaurant in Alsace.
This is the view from the Sunset Terrace, an all-outdoor restaurant just off The Great Hall of the resort. Breathtaking! The Great Hall Bar is luxurious and rustic and offers a staggering number of cocktails. I personally wanted to try no less than a dozen of them; however, I went with Dreamy’s lead on our apéritif and had a glass of Domaine Jean-Luc Joillot Crémant de Bourgogne. Hence, this was the real view:
If you’re not familiar with crémant, it is a sparkling wine made with the secondary fermentation method of Champagne but is made outside the Champagne region in France. I believe there are seven crémant-producing regions in France. When we visit Alsace, we always bring several bottles back from there, so we were happy to try one from the Burgundy region. It was lovely!
We enjoyed our bubbles on the terrace, then made our way to the Sammons Wing back inside, just off The Great Hall.
Vue 1913 offers small and large plates in a brasserie style. It’s so relaxed, not stuffy at all, and the dishes are based on locally sourced in-season ingredients. (Did I mention I was in heaven there?)
The decor is sleek, art deco style and the backdrop of the Blue Ridge Mountains made this Carolina girl feel right at home.
A glass of Veuve Cliquot demi-sec with the Cold Smoked Oysters didn’t hurt, either. (No pic of the Veuve, but if you need to see champagne pics, my Instagram is loaded with them.)
The oysters were served with spicy cucumber-ramp & mustard dill mignonettes. I loved both, but preferred the mustard-dill, while Dreamy’s favorite was the cucumber-ramp. Ramps are phenomenal! We used to go to the Ramp Festival each spring – so much fun!
There was also specially prepared gluten-free bread (not from a package!!). I don’t usually eat bread with meals, but here, I could not resist. We had two types of rolls and a gluten-free sourdough – oh, my! This picture doesn’t come close to doing the bread justice. In fact, I had to keep reminding myself to put down my glass – er, I mean my fork – and take pics. ;-)
There were nine small plates and nine large plates on the menu the night we dined at Vue 1913. The oysters were from the small plates section. There were three of us, so we each had two, which was just enough to start the meal.
We ordered our main plates from the large plates section of the menu and I am happy to tell you I finished every single bite of mine with zero apologies!
I’ve been eating mostly plant-based for a couple months, so I decided to have some animal protein.
The Hickory Nut Gap Pork was exceptional! The marinated pork tenderloin was served with braised pork belly, carrot puree, roasted radish, fennel, peas, thyme and caramelized onion mostarda (on top of pork belly, center). I shared a bite of everything I had on my plate except the roasted radish – just too good to share!
Dreamy cannot resist a properly prepared duck breast, so that’s what he had. It was served with duck cracklings for an extra crunch, tasso (ham), sliced marcona almond, haricots vert, San Marzano tomato, rosemary roasted fingerling and duck jus.
He said it was quite possibly the best duck breast he’s ever eaten. The preparation was perfect!
Ma Petite, who has also been eating most plant-based lately, decided to have the Beef Filet with herb and Parmesan scalloped potato, wilted seasonal greens, charred corn purée and Apple Brandy beef bordelaise. Well. That charred corn purée is something to talk about. Isn’t it always a sauce or topping that ties a meal together? Indeed. And that is what the purée did for this plate. The beef was meltingly rich and delicious. In fact, it was so good, it caused us to make up words like “meltingly” to describe it.
We enjoyed a bottle of one of our favorite rieslings (Hugel) from Alsace. Alsatian riesling is very dry, which we prefer, and the one we chose pairs beautifully with dishes like duck, pork and seafood.
Dreamy and I passed on dessert and opted for espresso and a glass of 20-year Colheita, a single vintage tawny port. It was one of the best port wines I’ve ever tasted.
But Ma Petite is a smart gal and had this bit of edible art to complete her meal. Honestly, I do not remember what the chef called it, but in my girl’s own words, “the cake was a rich chocolate and kind of had a dense and gooey texture rather than a light and fluffy cake. It was on top of a creamy caramel. Then it had the brittle which added a nice crunch. There were chocolate shavings on the plate which were super finely grated and light and kind of fluffy.”
And there you have it, one of the best fine dining experiences we’ve ever had! Have you tried Vue 1913? Let me know what you had there if you have!