Chef John Fleer believes that a good meal can bring people together and brighten everyone's day. The restaurant uses locally-sourced ingredients and wants to help create a sense of community through food.
Rhubarb's menu has a diverse range of options with locally-sourced ingredients. If you're looking for a snack, try the rosemary sea salt almonds or the preserved plate of pickled vegetables. For larger appetizers, consider the heritage pork meatballs or the seared red shrimp with marinated cabbage, jalapeno cream, pickled peppers, and seared radish.
Rhubarb also has a section of the menu devoted to vegetables, including potato soup, oven-roasted summer beans with onions and garlic, and a grilled radish salad. Try the smoked wild mushroom cassoulet, which comes with beans, smoked shitake mushrooms, rosemary kale, pesto, and herbed breadcrumbs.
If you're looking for a hefty meat entree, try the grilled pork loin with sage mustard, beans, curly kale, chicharron, and fried sage. From the sea, sample the wood-roasted sunburst trout, which is accompanied by okra cake, fresh peas, and butter beans.
From the bar, sample one of the many craft cocktails, which include gin, rye, mezcal, and more. Try the shiishito + greens, which is made with pineapple rum. Rhubarb also has a selection of local brews on tap, including the Hopness Monster IPA. Drink it if you dare.
To help achieve its goal of building community, Rhubarb hosts Supper Sundays. Sunday evenings include a three-course meal featuring the week's best market selections. The restaurant has large communal tables where guests can congregate to share their meals.
Cover image courtesy of ExploreAsheville.com.