The Market Place

The Market Place Review

Clean lines, neutral colors, and brushed-steel mobiles create a sophisticated style at one of Asheville's longest-lived fine-dining establishments. (It opened in 1979.) The food offers refreshing twists on ingredients indigenous to the mountains, such as game and trout, and the South in general. Possible entrées are pan-seared red trout with corn fritters and squash slaw, and wood-grilled pork chop with sautéed greens, herbed quinoa, and strawberry-ginger compote. Iron gates open onto an exterior courtyard and dining patio. On the casual side of the restaurant, Bar 100 offers a bar menu of snacks and lighter dishes, all made with ingredients from within 100 mi of Asheville.