| Restaurant
Name: |
CORNER KITCHEN |
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| How
Many Hearts?: |
 |
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| Address: |
3 Boston Way (In
historic Biltmore Village)
Ashville, North Carolina 28803 |
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| Phone
Number: |
(828)
274-2439 |
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| Type
of Food: |
American |
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| Hours: |
Breakfast 7:30 to
11:00 A.M.
Lunch 11:00 A.M. to 3:00 P.M.
Dinner Starting @ 5:00 P.M.
Brunch (Sunday) 9:00 A.M. to 3:00 P.M. |
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| Dress: |
Adult |
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| Reservations: |
Good idea for
peak times |
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| Description
of Restaurant: |
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I would like to
tell the story of this historic place . . .
When the doors opened at the Corner Kitchen, this house was one hundred
and eight years old. George Washington Vanderbilt came to Asheville in
the late 1880's and stayed at the old Battery Park Hotel. He decided to
buy land for his home and subsequently bought the railway, the
brickyard, the gristmill and the station hotel. This included the 78
acres that ultimately became Biltmore Village.
Vanderbilt conceived of this area as a support for his self-sufficient
estate. Richard Morris Hunt was the architect for the Biltmore House as
well as the four original village buildings. All Souls Church, the
Railway Station, The Biltmore Company Office and the Post Office. After
Hunt's death the job of completing the village houses and shops was left
to Richard Sharpe Smith who was the on-site architect for Mr. Hunt. The
street layout and landscape design of the Village was executed by
Frederick Law Olmsted (designer of New York's Central Park). The homes
were rental units housing many of the Estate workers. The first
inhabitants of this house were Mr. and Mrs. Waddell, the parents of one
of Vanderbilt's engineers.
Since early times the house has been associated with food. In the
1930's, Charles Jackson rented this house from the Vanderbilt's and
during his time here started a restaurant known as "The Biltmore Cake"
which evolved into the now famous "Hot Shot". For the last twenty five
years or so 3 Boston Way has been operated mostly as a restaurant. And
so, the kitchen goes on to produce food that represents where we are
today. |
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The
Food
Sample
Menu, Today's menu may be different!
Sample Dinner (changes weekly)
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| Appetizers: |
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Village Green
Salad: Fresh field greens with spiced nuts, pickled onions,
asparagus and apple vinaigrette @ $5.00
Our Favorite Calamari: with jerk seasoning, peppers, mango mayo @
$8.00
Banderilla-soy marinated tuna chunks on Asian salad greens @
$7.00
Smoked Salmon: with crispy fried sweet and red bliss potatoes,
horseradish sauce and fresh chives @ $8.00
Fried Oysters: lightly corn dusted and served on wilted greens
with sweet potato chips @ $7.00
Spin Salad: small spinach salad tossed in house vinaigrette and
topped with bacon, boiled egg and diced tomato @ $6.00
Almond Fried Brie: pear and apple conserve, winter greens, and
red wine reduction @ $8.00 |
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| Entrees: |
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Blackberry Ketchup Port Chop with sweet potatoes and fried green
tomatoes @ $18.00
8 ounce Grilled Filet of Beef with Cheddar smashed and two
vegetables @ $21.00
Jerk Grilled Mahi Mahi with black beans, rice and pineapple salsa
@ $20.00
Sweet Potato Salad, homemade chow-chow and a Napoleon of fried
green tomatoes layered with herb cheese @ $14.00
BBQ Glazed Salmon, grilled and served on feta potato salad and
spinach greens tossed in apple vinaigrette @ $15.00
Three Meat Meatloaf with sweet mustard glaze, collard greens and
Cheddar grits @ $16.00
Jumbo Shrimp simmered in Thai-style green curry with sticky rice
@ $18.00
Palmetto Farms Young Chicken with tarragon pan gravy, rice pilaf
and grilled asparagus @ $18.00 |
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