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. orderthe 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.