We had two nights in Highlands, NC and the first one was a local pizza joint that I would say was decent but won't recommend much. Our second night was at the hotel's fine dining restaurant and the service was superb, especially from our server Matt, and the food was very good, even if the portions were just way too big!
Since we were not driving anywhere, Will & I started with Grey Goose dirty martinis and moved on to a bottle of 2017 Chateau Fuisse Pouilly Fuisse "Tete de Cuvee" which was super refreshing and a good choice with all our dishes, while Will had a glass of the Artadi "Pasos de San Martin" Garnacha from Navarra in Spain which was "nothing special" with his main course of lamb merguez.
Breads were warm and fun: Buttermilk Biscuits, Bacon & Cheddar Corn Muffins and a Mountain Spice Roll (with Alpine spices as Matt explained the pastry chef Austrian!).
Sam started with the Rustic Southern Caesar(photos on FB) which came with a huge slice of crispy bread and a huge salad. Painted Hills Beef Tartare was superb with aged Balsamic, Farm Egg, Anchovy, a large piece of grilled Sour Wheat bread and Squash Relish. Will and I shared this and the even more filling Heirloom Tomato & Dark Cove Goat Cheese Pie which was very rich and somewhere between a flatbread and pizza. Served warm on a bed of tomato paste with basil oil, cherry tomatoes and herb salad(I think that was basil and some light greens), I don't think anyone could have finished the entire starter alone!
The mains were a Lamb Merguez & Hand-Cut Fusilli Pasta with Basil Pesto, Merguez, White Wine, Field Peas and Pecorino Cheese which was a huge. Since Sam had become vegetarian they were most accommodating and making this dish with various grilled veggies instead of the lamb! I adored my Spicy (not that spicy) Buttermilk Cracker Crusted Trout with Sauteed Zucchini Noodles, a superb Smoked Chili Shrimp Cream and several small tomatoes topped with Watermelon Salsa. There were three large slabs of delicious local trout, but there was no way anyone could eat it all, and we all looked at each other after the main course knowing dessert was not an option, no matter how good S'mores Bread Pudding, Southern Peach Semifreddo or even souflee was!
Due to COVID the restaurant is only using every 3rd table or so and since it is fairly small, reservations are almost mandatory months ahead with the major tourist rush in Highlands all summer. I am glad we booked ahead and while Highlands may not be a place I would return to, the people are very friendly and my two local hikes(history & nature)offered complimentary by the hotel were FABULOUS!
On to Asheville!
