Benne on Eagle is synonymous with Soul Food of Appalachia and appreciating one’s roots. At the helm is Chef John Fleer who pays tribute here to the far-reaching impact of African-American cooks’ contributions to Appalachian food throughout the centuries.
The space, originally a metal foundry, pays homage to Asheville’s historically African-American neighborhood, The Block. It exudes comfort, rusticity, and traditions of the handmade. Discover intimate booths, window seating, an open kitchen, chef’s counter seating, a bar, and outdoor fireside patio for al fresco dining for up to twenty-two guests.
Chef Fleer extends the quality known at his other Asheville concepts, Rhubarb and The Rhu to Benne on Eagle’s small plates, entrees, dessert program, and family-style supper. Menu items Crispy Quail and Crowder Pea Salad; Oxtail, Cream Peas, West African Curried Rice and Sumac Onions; Banana Bread Pudding Cake, and Hummingbird Cake, to name a few. Libations start with rum-centric cocktails in tandem with Caribbean and West African spices and spirits, local craft beers, and an international wine list.
Visit: Benne on Eagle; 35 Eagle Street, Ashville, NC; www.benneoneagle.com
