Taste the Blue Ridge
A supper drawn from thirty-one mountain farms, cooked over oak and changed by the week.
Reserve a table
This week's menu
4.8 from 1,900 reviews
Family-owned since 2015
31 farms within 60 miles
A new menu every week
Where it comes from
Picked this morning
Boone farms fourteen acres at Varner Branch, twenty-five minutes north. Odessa cooks what he picked that morning over white oak and hickory. Everything else comes from thirty-one farms, millers and a trout hatchery, none of them more than sixty miles away.
Odessa and Boone Varner, chef and farmer
Varner Branch Farm
Laurel Fork Creamery
Cane Branch Trout
Sparrow Ridge Orchard
Six Sisters Pastures
Whippoorwill Mill
Ivy Gap Mushrooms
Long Shoals Honey
This week
On the hearth
The farms write the menu, so it changes every week. The kitchen can cook vegetarian, gluten-free and dairy-free from any night's plates.
Small plates
Hearth sourdough
$9
Cultured butter and sorghum.
Smoked mountain trout
$17
Buttermilk, dill and pickled ramps.
Charred delicata squash
$15
Chili, sorghum and toasted pepitas.
Stone-ground grits
$18
Wild mushrooms and a farm egg.
Large plates
Hearth-roasted half chicken
$34
Chanterelles and pan jus.
Pasture pork chop
$38
Apple mostarda and long-cooked collards.
Rainbow trout
$36
Brown butter, late tomatoes and sweet corn.
Dry-aged ribeye for two
$92
Ember potatoes and ramp butter.
Sweets
Sorghum chess pie
$12
Whipped buttermilk.
Apple stack cake
$12
Seven thin layers, the mountain way.
Sunday brunch
Buttermilk biscuits
$16
Country ham and red-eye gravy.
The weekly pancake
$18
Whatever the orchard sent, with sorghum butter.
Trout hash
$24
Crisp potatoes and two farm eggs.
Seven courses
by the fire
The chef's counter
Eight seats facing the hearth, Thursday to Saturday at 6pm and 8:30pm. Odessa cooks and serves every course herself, from whatever came in that week.
$95 a person
Wine pairing $60
Reserve the counter
On Haywood Road since 2015
Eleven years of suppers
11
years of suppers on Haywood Road
31
farms, millers and a trout hatchery
60
miles, the farthest we buy from
4.8
stars from 1,900 reviews
Once a month at the farm
Supper in the field
A long table in the field at Varner Branch. A walk around the farm with Boone first, then five courses cooked over an open fire, with local wine and cider. Forty seats.
Sat, Oct 24
Last of the Apples
Cider-braised pork, the orchard's late apples and a bonfire after.
$145
Sat, Nov 7
Whole Hog on the Hearth
One heritage hog from Six Sisters Pastures, cooked low since dawn.
$145
Sun, Nov 22
Pies and Preserves
Thanksgiving week: five courses, then a table of pies to take home.
$145
Sat, Dec 12
The Long Night
Indoors, in the dining room by the fire, for the darkest weeks.
$145
Call or text for seats
$145 a person, wine and cider included. Seats go fast.
Private dining
The Barn Room
Up to 24 at one long table in the Barn Room, or the whole restaurant for up to 90. Rehearsal dinners, birthdays and company dinners, with a menu you plan with Odessa.
Call or text (828) 555-0163
The Barn Room, 24 seats
The hearth, lit at noon
Pasture pork chop
The bar, kept for walk-ins
The patio, May to October
4.8
From 1,900 reviews
“The trout tasted like the creek it came out of. We drove back up for the tasting menu a month later.”
Renee, Montford
“The farm supper was the best night of our anniversary week. A long table in a field, fireflies, and that pork.”
Marcus, Kenilworth
“Sunday biscuits are worth getting up for, and with a reservation there's no wait.”
Abby, West Asheville
How we seat you
Free parking in the lot behind the building.
01
Book online
Up to 30 days ahead, for tables of one to six.
02
Or walk in
The bar, the patio and the counter's last two seats are kept for walk-ins every night.
03
Seven or more
Call or text and we'll seat you together in the Barn Room.
04
Tell us at booking
Allergies, a birthday, a first visit. The kitchen cooks around all of it.
Before you come
Anything else? Call or text (828) 555-0163 and someone from the dining room will answer.
Do you take walk-ins?
Every night. The bar, the patio from May to October and the last two seats at the chef's counter are never booked ahead.
Can you cook for allergies?
Yes. The kitchen cooks vegetarian, gluten-free and dairy-free from any night's menu. Tell us when you book so the right farm's things are set aside.
Are children welcome?
Always. Kids under 12 get a small plate from the hearth for $14, and high chairs are by the door.
Is there a dress code?
No. Come as you are, from the trail or from a wedding.
Where do I park?
Free, in the lot behind the building, with the entrance on Haywood Road.
Can we book the whole restaurant?
Yes, for up to 90. The Barn Room alone seats 24. Call or text and Odessa will plan the menu with you.
Reservations
Save a seat by the fire
Book up to thirty days ahead. We'll text you to confirm within the hour while we're open.
Call or text (828) 555-0163
hello@tanagerasheville.com
1146 Haywood Rd, Asheville, NC 28806
Wed–Thu
5pm–9pm
Fri–Sat
5pm–10pm
Sun
10:30am–2:30pm
Mon–Tue
Closed
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