the asbury

came here due to a recommendation. the seating downstairs is small and i would recommend a reservation.

i ordered the grilled sourdough, it was very good but the portion was rather small. my boyfriend had the chicken in a biscuit and the chicken was delicious. his dish was much more filling than my own, and i sneaked in some of his.

staying at the dunhill hotel, the asbury was the obvious choice for dinner. our whole family enjoyed a delightful meal there last night. started with three small plates -- the tomato salad with basil ice cream, pickled shrimp over grits with boudin balls, and the lamb tenderloin wrapped in bacon served with a local bean salad. all were phenomenal. the basil ice cream with the tomatoes was particularly original. our entree courses were just as special. order the carrots as a side dish. the sauce served with them was delicious -- a smoky combination of cumin, coriander and other unknown spices. finally, save room for dessert. the pastry chef has a gift. met matthew, the young chef de cuisine, who shared his family"s experience operating a local farm and the asbury's plan for farm to table service. all in all -- we will dine here again on our next stay in charlotte.

in the past month i have been to the asbury twice for brunch. the first time i went based on a recommendation from a friend. the second time i went because i couldn't stop thinking about the grits bowl that i had during my first visit.

the asbury , the southern, modern uptown charlotte restaurant at the dunhill hotel announced a brand new menu for fall. an avid hiker and camper, chef chris coleman says the new menu’s “campfire” theme plays off his childhood memories of fall. “smoke, embers, warmth and comfort are part of this menu, and we use north carolina’s signature fall ingredients as a backdrop,” he says. we chatted with chef for a while about his food, kitchen, family and his favorite off-time things to do. nice guy. chef chris coleman a few of us media types were invited to sample the new fare at a lovely, intimate dinner with personable dunhill general manager, john beatty, at their newly remodeled restaurant, the asbury. welcomed with a sparkling spanish ‘gran bach’ cava, we settled in for an evening of tasting and culinary conversation focused on the new menu. chef is also now offering a larger selection of small plates at just the right price for sampling and sharing, from $6 to $9. the snack plate is back

the atmosphere and wait staff were great but we will never go back. the value was not there for the dinner. we ordered the starter scallops - which should be renamed as starter scallop because there was 1 single scallop of moderate size. extremely overpriced especially for a new restaurant trying to make a name for itself.

awesome dinner!. i had dinner tonight at the asbury, it was absolutely wonderful! they do a wedge salad like no one else! had yellow fin tuna with a creamed corn, okra and lima beans...it was awesome! love your restaurant!

if you want to waste your money, this is the place to go!!! i called in this morning around 6:35 and placed a no brainer simple order just to sample the food. two biscuits, two side of grits, one order of eggs scrambled with cheese. the order was ready at 6:50 the biscuits were as hard as a rock, the grits were running and unappealing and the scrambled eggs with cheeses were wet. needless to say we didn't eat the food, it went right in the trash along with 17 bucks!! i guess my concern is how can you be served hard biscuits within 20 mins of opening???

outstanding service & food. just dined there last night. we had chicken & dumplings (chicken braised in duck fat + gnocchi), short ribs and the cauliflower & sweet onion gratin to share. wow. everything we ate was out of this world, the wine was phenomenal, and best of all, all the ingredients come from within 200 miles! a true farm-to-table. the pricing is comprable to any other uptown dining, maybe not even as expensive. all in all, a truly outstanding meal, we will certainly return!

not impressed with lunch @ the asbury. last week, i along with 8 co-workers lunched at the asbury and was not impressed. three of us ordered the fisher and had these same comments: the trout cakes which is a top a biscuit was tough/hard as if they were made the day before and reheated or kept under the heat lamp way too long. our sides (grits & potatoes) were fine. two others ordered the grilled pimiento cheese sandwich and stated the sourdough bread was so hard (over toasted) that they did not bother with eating the other half. the shrimp dish was said to be fine. i will likely think twice about a 2nd time. also thought the lunch prices were a bit on the high end.

named in honor of louis asbury, sr., the charlotte architect who designed the mayfair manor—now the dunhill hotel—in 1929, the asbury celebrates the best of what the south has to offer in ingredients, technique, creativity, and, of course, hospitality. the