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 top dinner before 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 thefoodi 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!!

i may be afoodsnob. we were super excited to eat here, yet disappointed... the brussel sprouts tasted like blanched frozen sprouts, the macaroni was bland. the "vanilla" creme brûlée tasted as if they accidentally measured a cup instead of a tablespoon of imitation vanilla.. i must say however we really did enjoy the bison steak and the wine. the menus are super cool too!

nice place. the red stag grill was very nice. the server was great and gave us a substitute on the side we ordered at no cost. (we wanted spätzle, but it wasn't a regular side) it was a bit pricey, but thefoodwas excellent. the ambiance was great as well. a very unique place, and very nice service.

enjoyed breakfast with my wife. we had a great experience. very nice ambiance. awesomefoodand great service. thomas was our server. 👏🏾 would definitely return.

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 offood& 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 grand bohemian hotel, 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. thefoodwas 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 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 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 otherfoodreviews. 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 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 thefoodand 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!

goodfoodterrible prices. i really enjoyed the calamari i had here with the saffron sauce..absolutely delicious! however, you can get the same caliber offoodat stoney knob cafe in weaverville for half the price. they are trying to fancy up the ingredients to sound more exotic to up the prices by tremendous amounts! uncommon menu items does not necessarily mean more expensive cost to the restaurant. $30 to try some elk?? weird

outstanding brunch!. on the recommendation of our neighbors, my wife and i celebrated our anniversary with brunch at the red stag grille at the grand bohemian hotel in biltmore village. wow! the setting is a cross between biltmore house and an art gallery. thefoodwas 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)

where are the owners???. my husband and i were enjoying a weekend in asheville and decided to go have a drink at the bar after dinner elsewhere. 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 badfoodreviews 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.

service was great however, the steaks were under cooked and 3 out of 8 people at our table had to send theirfoodback. experience not worththe price.

poor service. although thefoodwas well prepared, the service was painful. from calling for a reservation, the hostess was rather rude and incompetent. these attitudes do more detriment to the world of cuisine than furthering the palette of anyone. in the future, i'll take my taste and money elsewhere in asheville.