Lots of folks are excited about Chef Patrick O’Cain and the food he’s bringing to north Asheville. So Helm checked it out, and wrote it up for his new blog, Stu Helm: The Food Critic. Click over to read the full review.
A five-course dinner paired with wines and was hosted at Metro Wines. Helm tried it all, and was impressed with a smoke trout salad and beer tartar served on “a crispy rice thingy.” But he wasn’t a fan of a terrine dish, and he didn’t approve of a another dish featuring black rice congee with a poached egg on top:
I did not enjoy this very much at all, and found it to be completely out of place at this tasting. The portion was way too large, and the over-all feel of the dish was very breakfasty. The time was, maybe, 8pm by this point, we’d been eating various small plates of weird food all night, so I simply wasn’t anywhere near in the mood for a big ol’ hearty bowl o’ breakfast.
I also found this dish to be very “low brow,” which can be fine, even preferred in a different setting, but not here at the wine shop. Congee is, essentially, and Asian version of grits, and people eat it for breakfast the same way that we eat grits down South or they eat Cream of Wheat up North. There’s nothing exotic, or exciting to me about a bowl of Asian grits with an egg on top.
Here’s Stu on his overall impression:
I was pretty disappointed in general, to be honest, and while I feel as though Gan Shan Station will be a huge asset to that neighborhood and I’m very very super duper glad that it is opening up and replacing the empty rotting nightmare BP Station that has stood there for so long, I’m personally not super stoked to go eat there when it opens. Dawn wants to go though, so I’ll be there too, keeping a positive mental attitude, and hopefully enjoying a wonderful meal.