Brunch at The Asbury (Winter ’19)

Charlotte food bloggers at Second Harvest Foodbank

Brunching is the best weekend social outing, and a fun scene here in Charlotte! Before heading to The Asbury at the Dunhill hotel on Tyron, I met up with the Charlotte Food Bloggers. We got together to catch up with each other, and volunteer at Second Harvest Foodbank. This was a great opportunity to use our food-based interests to help out others! And of course, we topped up a good morning with a great brunch together!

**Squash Toast** – grilled bread, fall squash spread, watermelon radish, beets, pistachio, greens & fried egg.

First, some background on The Asbury. This restaurant was named by Charlotte Magazine’s “top 5 restaurants” in the Queen City in 2018. The location is a quaint little restaurant nestled inside the Dunhill Hotel in Uptown Charlotte. The restaurant is known for small plates, delicious burgers, and delicious entrees (like seared duck breast or bison short ribs.)

Another fun fact about this new menu, is that the Executive Chef Mike Long was just recently promoted, but knows the restaurant well as he has been the Chef de Cuisine since 2016. He is a big advocate for sustainability and responsible sourcing. He feels that “Southern food speaks to me.”

Now back to The Asbury’s delicious brunch (served on Saturdays and Sundays from 9am to 3 pm. )

Besides champagne, we started with the deviled eggs (which had a peanut pistu, and I loved the dominate dijon mustard flavor) and the sticky buns (county ham and goat cheese icing.) I am a savory girl, so these both really hit the spot.

Being a lover of ordering the savory dishes at brunch, (and really the lunch items more than then breakfast), I couldn’t resist the Cast Iron Mac & Cheese. The cheese sauce is a cheddar, but there is a dollop of extra goat Gornay cheese in the middle. It’s also topped with crispy country ham and grilled piquillo peppers, all served in a bubbling cast iron skillet.