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Chef Mo's Review
Mexico City native Mauricio Abreu mixes Mexican, South American, and New Orleans flavors with a variety of traditional ingredients (from scallops, shrimp, and lobster to lamb, veal, and beef) to create his innovative and eclectic menu of tasty treats. For example, Chef Mo's version of lobster is to dip a tail in beer batter, quickly deep-fry it, and serve it with chipotle rémoulade, mashed sweet potatoes, and sauteed kale and spinach. The restaurant, stuck on the second level of a nondescript strip mall with parking around back, is virtually invisible from the street. But once inside, the space is welcoming, with bold abstract paintings by local River Arts District artist Jonas Gerard. Compared with other Asheville restaurants of the same quality, prices here are generally a good value.
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