red stag grill

terrible!!. my wife and i took a vacation for the first time to biltmore. it is our 5 year anaversary and i wanted to have a over the topdinnerbefore going to biltmore the next day. we arrived and there is valet parking, which is nice bexause it was raining and there is no where to park in biltmore village! ok well im a foody so i will write this like i would like to read it. my wife ordered the bison ribeye with braised carrots and asparagus. first off the dish came out with a bison ribeye and a plain baked potatto. when asked where the carrots and asparagus were they said they diddent have them even though they were on the menu. the bison was bland very bland! my wife orders a1 when her stake does not have flavor. we asked the hostess for a1 and she took 20 min to bring it along with the carrots and aspargus we ordered. ok as for me i wanted to go all out. they have a steak on the menu which is a 12oz strip steak that is 38 days old prime black angus for $48. thats what i ordered (medium rare) with a side of truffle resotto. the steak came out and i took a few bites and to be honest there was no 38 day prime aging taste going on i culd have picked up a steak from kroger and cooked it better. the steak had no flavor at all. the resotto even though it was supposed to have black truffles in it had no flavor as well. the waitress brought me out a dish of truffle oil to try and increase the flavor. after 12 or so bites of the food i called the manager to let him know thet there was no way i could pay 48 $ for waht i was eating and that my wifes meal as well was tastless. he looked at me like i had 3 heads and said we will comp your meal. when the check came he had comped my meal but charged us for my wifes meal. i asked for the manager again and after wainting 45 min i just decidet to cut my losses and pay for my wifes meal and leave. do not go to this place!! ruthe cris will be open in the fall of 2011 much better choice and much more professional!!

staying at the bohemian and went todinnerat 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 grand bohemian hotel’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.

we were staying at the grand bohemian asheville 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 fordinnerfriday 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 atedinnerelsewhere 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 grand bohemian hotel in biltmore village to experience a recreation of thedinnerthat 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 thisdinneri am impressed with his growth and depth of knowledge of local farms and products.  thedinnerwas 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 adinnerat 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!

where are the owners???. my husband and i were enjoying a weekend in asheville and decided to go have a drink at the bar afterdinnerelsewhere. we were ignored by 2 bartenders and then another came around a few minutes later and handed us some drink menus. i asked if he did a specialty cocktail and he said look at the menu. how rude! decided to order anyway, drinks were ok. while there listened to other bartenders complaining to coworkers seemed to be unhappy about filling restaurant drinks and paid the bar customers no attention. after reading all the bad food reviews too you can bet we will never be back. i think the owners should overhaul this place, there are plenty of friendly people in asheville to take their places.

disappointing christmas dinner. this year we tried the special christmas dinner; it sounded wonderful. but, all the dishes for the family-styledinnerwere dry, dry, dry; it would have been so simple to have included sauce or gravy. the menu seemed poorly executed. so sad.