Nightbell brings tapas-style dining to the table with local ingredients

   With Nightbell, Chef Katie Button brings the tapas-style flexibility and approachability of Curate into a second restaurant that specializes in regionally-sourced American ingredients.
   This is no strict farm-to-table experience. Button adds a hint of playfulness to dishes like her Deviled Egg: An egg cup filled with sweet corn sabayon, North Carolina smoked trout and pimenton. A delicate feuille de brick cone presents steak tartare –  dry-aged apple brandy beef is topped with smoked horseradish cream.
   The menu changes regularly and relies upon fresh, seasonal ingredients. I’ve got nothing but props for sommelier Joe Minnich’s commitment to having a extraordinary wine list. In an interesting twist, he forgoes varietals and gives guests tasting notes. I’m all on board with that strategy – it will help you break out of a wine rut!
   Relaxed, casual dining pairs with a meticulously selected wine list and an amazing cocktail list. Service and attention to detail have always been exemplary.
Nightbell, 32 S Lexington Ave, Asheville, NC 28801. 828.575.0375. Tuesday-Thursday 5-10:30 p.m.; Friday-Saturday 5-11 p.m.; Sunday 5-10 p.m.

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