"Strong ties with western North Carolina’s farmers, foragers, and food artisans are the cornerstones for the simple yet elegant Southern fare that five-time James Beard Award finalist John Fleer crafts at Rhubarb. Count on the pimento cheese hush puppies or rabbit rillettes with chow chow as a foolproof starter for the ever-changing menu of small plates and entrees that can range from wood-roasted local trout or smoked bison short rib to ratatouille tartare." - Gina Smith