TOAD IN A HOLE & BREAKFAST SALAD AT THE RHU ON SOUTH LEXINGTON AVENUE IN DOWNTOWN ASHEVILLE IS A WINNER!

Hello Asheville!

This is just a real quick one to let you know about a delicious meal that I got sort of on a whim, and enjoyed tremendously!

Ever since meeting Chef Kaley Laird at the Sweet event last month, I’ve been wanting to throw some love at The Rhu on S. Lex, which for me, means eating food and taking pictures to post on Insta and Facebook, so I did just that! I spontaneously popped in for breakfast one day just, like, BOOM, I’m here. No planning, no nothing, I just happened to be walking by while I was hungry and said to myself, “Let’s do Rhu… Stu.” . _ . No I didn’t. Yes I did.

Anyhoodles…

I hadn’t been to Rhu in foreversies, and I didn’t know what the current menu might look like, so I relied on Maxine, who was at the counter to help me decide. Her first recommendation was the “Toad in a Hole,” and before she got to her second recommendation I said, “Say no more, Maxine. I’d like the toad in a hole, please.” Plus coffee, and I was all set. I went upstairs and sat in the beautiful, yet casual dining area up there, and waited for Maxine to bring me a toad in a hole.

Maxine was soon there with said toad in a hole, and hole-y fuck , that shit was goooood! To be honest, I had been thinking, “yeah, whatever, it’s camp toast. Hard to fuck-up, hard to make awesome.” Well, Maxine (who informed me that she prepared my food herself) made it AWESOME.

First of all the toast was the bomb. I didn’t ask, but I’m going to guess that maybe Chef Laird made the bread. In any case, it was light, and tasty, and buttery, and crispy, and very absorbent, which was good, because the egg in the middle was cooked perfectly, so that it was warm and very soft, and tasted great all sopped-up with that beautiful toast.

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Toad in a Hole… does not involve an actual toad. FYI.

Speaking of beautiful, the presentation was beautiful, and the side salad looked, and tasted especially awesome. How often do you hear me, Stu Helm, refer to a salad as “awesome?” Nahhhhht very often. This one was worthy of the accolade. The greens were fresh, and tender, and smallish (who can shove a whole fucking romaine leaf in their face? C’mon, now), and there were cucumbers, beets, pickled onions, shaved radishes, and corn cut from the cob, plus just the right amount of just the right kind of dressing. I’m not sure what kind of dressing it was. Don’t care. Came with. Tasted great.

That’s what I said, Yo. Salad: It’s what’s for breakfast.

So, the flavor on this toad in a hole was fabulous. It was seasoned perfectly, and had a smoky / bacon-y quality to it that I couldn’t pin-point, and it hit every nail on the head. The salad was remarkable, the decor and atmosphere were very good, and the service was excellent.

Thanks, Maxine, Chef Laird, and Chef John Fleer, owner of the Rhu! I really enjoyed that meal, and it is my Eat of the Week!

The Rhu, Asheville
Address: 10 S Lexington Ave, Asheville, NC 28801
Phone: (828) 785-1799
Hours:
Friday 8AM–6PM
Saturday 8AM–6PM
Sunday 8AM–6PM
Monday 8AM–6PM
Tuesday Closed
Wednesday 8AM–6PM
Thursday 8AM–6PM

—END—

From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O'SHIELDS for ASHVEGAS.COM
From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O’SHIELDS for ASHVEGAS.COM

Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.

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