Our Louisiana friends who are also full time RVers, Laurie and John, had told us about the Copper Crown Restaurant Asheville NC.

Springer Mountain Fried Chicken Breast with Carolina Gold Mustard Sauce, Johnny Cakes and Fennel Slaw

We met them for lunch back in early May at Café Hope in Gretna. Since they are also full timers the conversation naturally included where we were all traveling to. As soon as I mentioned that we were heading to Asheville, they told us we should check out Copper Crown. The restaurant is owned by good friends of their son’s.

Copper Crown Restaurant Asheville NC

So, of course, we just had to see first hand what the owners, Kate and Adam Bannasch were offering up. When we arrived at Copper Crown, which is set a bit off Tunnel Road in the Hometrust Bank Plaza, we noticed its tall, pointed copper roof. Not surprisingly it was that architectural highlight that inspired the restaurant’s name.

History

When they first opened Copper Crown Restaurant Asheville NC, Adam was the executive chef while maintaining his position at Zambra, the restaurant where he had worked for 11 years. Kate, who was previously a server at Cucina 24, filled the role of general manager, and heading up the bar program was Andrew LaFiosca.

Their aim was to create a neighborhood bistro that would be welcoming to families, the bar will also be a focal point, both visually and menu-wise. Form and Function Architecture completely redesigned the space, giving it a retro-modern feel with with lots of wood, white subway tile, vinyl and chrome accented with bursts of color.

Farm to fork

Adam works with local farms, including 10-Mile Farm, Gaining Ground, Hickory Nut Gap and others. He also makes it a point to frequent area tailgate markets, to source meat and produce. Plenty of vegetarian options are available on the menu. This is a neighborhood bistro in East Asheville, offering their take on New American cuisine with a nod to New Orleans standards, where the Bannasches moved from to Asheville.

Ambiance

Inside Copper Crown Restaurant Asheville NC
Photo Credit: Website

I loved the caring touch of small vases of fresh cut flowers on every table. So pretty!

We entered the 54 seat restaurant and immediately felt at home. There was something very welcoming and calming about the ambiance. And the beautiful fresh flowers on each table gave us a hint to the connection Adam and Kate have with our environment.

Menu

Everything on the menu was enticing, from the first of the “smaller plates” – Crispy Brussels Sprouts with Steen’s cane syrup, pickled carrots and Three Graces feta to the last item on the menu – Romaine Salad with bacon, corn nuts and pickled maque choux with buttermilk dressing. There were even suggestions for available substitutions to make the dishes vegetarian!

As difficult as it was to narrow down our choices, after much deliberation we eventually settled on sharing two smaller plates and one “larger plate”.

What we ate

Buffalo Green Tomatoes with Blue Cheese-Lime Yogurt

First up was the Buffalo Green Tomatoes with blue cheese-lime yogurt. The tart slices of cornmeal crusted tomatoes were fabulous with a sauce that was reminiscent of the hot sauce that coats Buffalo chicken wings. And that blue cheese-lime yogurt offered a cooling relief from the tingly heat of the sauce. It was a very different take on the usual fried green tomatoes and we loved it!

Gnocchi with Three Graces Chevre, Sautéed Spinach, Roasted Tomatoes. Sage Gremolata and Spiced Pistachios

We followed that with the Gnocchi with Three Graces chevre, sautéed spinach, roasted tomatoes, sage gremolata and spiced pistachios. This was a slice of heaven on a plate. Pillowy clouds of gnocchi enhanced with creamy, tangy goat cheese, the deep rich sweetness of the roasted tomatoes, the grassy notes of the spinach and the herbaceous sage gremolata all worked in concert to create an outstanding dish. But it was the spiced pistachios, with their much needed crunchiness, that put the dish over the top.

Springer Mountain Fried Chicken Breast with Carolina Gold Mustard Sauce, Johnny Cakes and Fennel Slaw

For our Larger plate we shared the Springer Mountain Fried Chicken Breast with Carolina Gold mustard sauce, Johnny cakes and Fennel slaw. Normally, when we have fried chicken, I have the dark meat and Steve will only eat the breast. So I was a bit hesitant about a fried chicken breast. I was afraid it might be dry, which it so often can be. Not at all! The chicken was flavorful and juicy. And the fluffy Johnny cakes were a delightful replacement for more traditional waffles. Plus that licorice flavor and the crunch of the fennel slaw was a very welcome contrast in textures. The plate was a stunning work of art.

The Copper crowning touch

Chocolate Pots de Crème with Whipped Cream and Spiced Pecans

As usual we were stuffed and not planning on ordering dessert. And also as usual, we were tempted beyond the strength of our will power. This time it was the Chocolate Pots de Crème presented in a mason jar that tickled our fancy. It was the absolute perfect combination of bittersweet chocolate pudding, airy whipped cream and crunchy spiced pecans that felt like a party in our mouths.

All the way back to Ladybug we talked about how delicious the meal was. And the next day our neighbors asked if we had any restaurants to recommend for dinner that night. Without hesitation we told them to go to Copper Crown Restaurant Asheville NC. They knocked on our door when they came back from dinner to thank us for the awesome advice!!!