the asbury

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 pastrychefhas a gift. met matthew, the youngchefde 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.

the asbury , the southern, modern uptown charlotte restaurant at the dunhill hotel announced a brand new menu for fall. an avid hiker and camper,chefchris 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 withcheffor a while about his food, kitchen, family and his favorite off-time things to do. nice guy.chefchris 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.chefis 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