Seasonal cooking over a live fire

A neighborhood restaurant in the River Arts District, with local farms, wood-fired cooking, and a wine list poured generously.

Reserve a Table See Tonight's Menu

The menu

Seasonal, always changing

We print the menu daily; here's a taste of what's on the board this week.

From the kitchen

Dinner

Charred OctopusGF$17
Grilled over oak, fingerling potatoes, smoked paprika aioli, lemon
Heirloom Tomato SaladV$14
Burrata, basil oil, aged balsamic, sea salt, grilled sourdough
Wood-Fired Whole TroutGF$32
Brown butter, capers, charred lemon, blistered green beans
Braised Short Rib$36
Red wine jus, creamy polenta, roasted carrots, gremolata
Mushroom RisottoV$26
Carnaroli rice, local hen-of-the-woods, parmesan, truffle oil
Buttermilk Fried Chicken$28
Hot honey, house pickles, cheddar biscuit, collard slaw

Vegetarian & GF marked. Ask about tonight's market fish; it sells out.

From the bar

Cocktails

Smoked Old Fashioned$14
Bourbon, smoked maple, bitters, orange oils
Blackberry Bramble$13
Gin, blackberry, lemon, crème de mûre
Garden Gimlet$13
Vodka, cucumber, basil, lime, elderflower
Appalachian Mule$12
Rye, ginger beer, lime, mint

Poured by the glass

Wine

Chardonnay, Sonoma Coast$12
Cabernet, Paso Robles$14
Sangiovese, Tuscany$13
Rosé, Provence$11

Elena M.

Chef & Owner

Our story

From a taco truck to the table

Local Table started in 2016 as a two-person taco truck parked outside a brewery. Chef Elena Marchetti cooked over a single propane burner and chopped everything on the tailgate. Nine years later we've got a wood-fired hearth, a full wine cellar, and the same rule: if a farmer in Buncombe County grows it, we'll find a way to put it on the plate.

Ninety percent of our produce comes from within 50 miles. The menu changes with what's ripe, and our regulars know to ask what's new before they order what's old.

Elena Marchetti

★ 4.8 · 620+ reviews★ Asheville's Best New Chef 2021

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