|Menu: Photographed Back at the B& B in the Light|
For the four of us, we ordered two bottles of Abeja Cab from the Columbia Valley, Beet Carpaccio, Steak Tartare, Duck Leg Adobo, Halibut Crudo, Curried Fried Chicken, Grilled Octopus, Grilled Quail, and Ramp Risotto.
With the exception of the fried chicken, nothing really stood out. Certainly I make better duck, octopus, quail, steak tartare, and ramp risotto than we had. The beet carpaccio was a good effort as was the halibut crudo. The steak tartare was really not as flavorfully seasoned as it could or should have been.
But the fried chicken was a different matter. I would never order chicken, but Neil wanted it and I'm glad he ordered it. The chicken breast was apparently marinated in Madras-style curry before being breaded and fried and was off the hook good. I didn't taste the mac and cheese; Ann says it was so-so as were the collard greens. I didn't detect the Texas Pete syrup though it may have been the spicy element in the chicken: it was too dark to see clearly.
We had a great evening catching us with Neil and Kay and though I would probably go back to The Admiral and give it another shot, it certainly didn't live up to the "some of the most creative young chefs in Asheville" billing that it got from others.