red stag grill

staying at thebohemianand went to dinner at the red stag. ordered their 6 ounce filet med rare. 1st time out it was raw, 2nd time out with a new filet much smaller than first and less than 6 ounces, still raw. when i mentioned it was less than 6 ounces they told me it cooked down? i do filets all the time at home, i know what 6 ounces is. one of the managers named andrea i believe was very rude and walked away. our waiter was embarrassed with the entire ordeal. very bad experience!

scott ostrander took the reigns at the grandbohemianhotel’s red stag grill  recently as executive chef. he’s staying true to local sourcing while changing things up a bit. l – executive chef scott ostrander, r – director of food & beverage r. peter hingson. ostrander and some of his new dishes were introduced to local media at a dinner this past may.

swagger & stagger. last weekends adventures in "what be the bruncheon destination location?" fell into the laps of our trusty cohorts; the cackalacks. theyd clucked some kind words about red stag grill some weeks before and so, there wasnt much need for stretching our collective mind muscles. after a brief wait in the striking lobby of the grandbohemianhotel, which was an eye popping experience in itself, we were led down the way to our table. our server; a fine gentleman and obvious veteran of the scene, laid out the spiel of the specials, took our drink order and left us to discuss the menu.
i had seen a little ditty on the online version earlier that just couldnt be denied, a benedict called; the three little pigs. true to its name, it consisted of a couple biscuits smothered by pulled pork, house-made bacon, hoop cheddar, sausage gravy and bbq sauce; served with their house potatoes. if that dont sound good to you, then you just aint livin right. the other scoundrels i was with; rooster, lady, wizard and mrs. mcstyles, were well on their way to their own ends. that bottomless pit; rooster, unsurprisingly, went for the brunch burger. fried egg, house bacon, hollandaise, gruyere cheese, sausage gravy on a challah bun and fenced in by some house potatoes, it sounded like a beast. the wizard figured i was reading a pretty good book and opted for the same page as i, while the wife went for the special; a wonderful sounding quiche. lady cackalack was sailing a completely different sea than we, opting for their beer & bacon mussels.
after we let the man know our intentions, dialog and drink moved us along. though i must report a sour note of sorts; the mimosas ($7) were a half-filled wine glass sort of affair. eyes were rolled, curses muttered, but like a sympatico psychic, our server appeared a few minute later to explain that it was the hotels anniversary and as such, they were offering a complimentary glass of champagne, or a mimosa, to each of their brunch guests. so the drinks were comped. those that had ordered the 'glass half empty' felt less duped. we all eased back into our easy chairs. then, in no particular order; the plates were laid.
at first glance i was slightly underwhelmed by the size of the portion before me, but it was a false alarm. in the end it turned out to be just the right amount of food, which is to say; a couple bites more than i needed. and as for the enjoyment factor, there was a collective buzz among us that spoke louder than any play by play anecdote could. though i must make a special mention of the house potatoes. as far as we could tell, they appeared to have been boiled, baked, and then, fried, and then, detonated. they were a fantastical achievement, and nary a single kernel was left unfettered. no, it didnt take much time for everyones plates to return to their natural state. now, with our lazy eyes and chesire grins, we spoke to the beasts on the wall with their wild antlers, mocking then in their final predicament. we, mountain city dwellers, hunting our feasts with debit cards, always ready to wrestle something wild into docility without spilling a drop of blood or liquor.
sorry, didnt mean to get all jack london there at the end. the food was delicious, and the service was masterful. recommended.
grade: b+ (gay ladies and manly men drink mimosas and we want every last drop to the top, not that other jip job)

we were staying at the grandbohemianasheville this weekend, so of course we had to try the red stag grille since it's inside the beautiful and inviting hotel lobby. we couldn't get in for dinner friday night but we did get a few drinks at a high top by the bar. good service and pretty good beer selection. saturday night we ate dinner elsewhere but came here for dessert. my husband's was better than mine; he ordered the chocolate lava cake. i had the banana pudding... but it wasn't at all banana-y. there might have been five slices in the whole thing. it had much more vanilla flavor than banana, but no wafers like normal banana pudding. instead it came with a thin, burnt popcorn-flavored cookie. the presentation was nice, though. overall... i think this is a much better drink place than dining place, based on our dessert experience and the other food reviews. it is worth going to simply because of atmosphere!

i was honored to be invited to the grandbohemianhotel in biltmore village to experience a recreation of the dinner that chef adam hayes created for the james beard house a few weeks ago.  chef adam has been an involved member of the culinary scene since arriving in asheville in 2009.  after experiencing this dinner i am impressed with his growth and depth of knowledge of local farms and products.  the dinner was outstanding but i am getting way ahead of myself. chef adam hayes and his culinary team in the james beard house kitchen (photo courtesy of the kessler collection) james first, the james beard foundation is a non-profit organization that promotes, educates, facilitates and awards the food and beverage industry and its professionals.  receiving an invitation to prepare a dinner at the james beard house is a great honor in the culinary world – one that many chefs never experience.  the fact that chef adam was invited to do just that is incredible for him but also for asheville!

breakfast at the hotel. i had the everything bagel w/ cream cheese. good but mediocre. honey had thebohemianexpress breakfast with the omelet and potatoes. again, good but not anything to really right home about. prices were decent though

und when you’re invited to preview a new  oktoberfest menu at the grandbohemianhotel’s   red stag grill , you say, “welche zeit” each of the  10 kessler collection boutique and luxury hotels  has a theme. the grandbohemianfeatures a tudor-style exterior, in keeping with historic biltmore village architecture,  and it’s interior was fashioned after a bavarian hunting lodge. but it’s more than just the architecture and amazing finishes: imported carved wood paneling, exquisite marble, glass tile – although they are awesome. look at these chandeliers and ceiling detail in the ballroom: owner richard c. kessler wanted to fill each hotel with “stunning pieces of art that enhance every area of a guest’s stay.” mission accomplished. many kessler properties have dedicated art galleries filled with original works from internationally as well as locally known artists. the asheville grandbohemianalso has pieces from kessler’s private collection (without price tags) throughout the hotel. one

after the courses were done executive chef adam hayes came out and answered a few questions for our group. according to his bio “chef hayes is known for integrating local ingredients and flavor into each creative dish and comes to the grandbohemianhotel most recently from his role as chef de cuisine at print works bistro at the proximity hotel in greensboro, nc.”

outstanding brunch!. on the recommendation of our neighbors, my wife and i celebrated our anniversary with brunch at the red stag grille at the grandbohemianhotel in biltmore village. wow! the setting is a cross between biltmore house and an art gallery. the food was absolutely delicious, locally sourced, and freshly prepared (and the coffee was amazingly smooth)! the service was superb, the prices reasonable, and we could not be better satisfied! (free valet parking with meal, too)