Taste test: Rezaz in Biltmore Village is serving an appetizer that some diners might shy away from at first: grilled octopus tentacle. But when I recently sampled the mollusk appendage, I was thrilled by how the dish graced the plate and palate. The texture is not unlike that of — if you’ll pardon the cliche — well-grilled chicken. The outside was expertly char-grilled and seasoned, the inside was mild in flavor, and the dish tasted great with the tangy cabbage slaw on which it rested. With a glass of Chateau Neuf du Pape Blanc as an accompaniment, I was in octopus heaven. For more about Rezaz, visit www.rezaz.com or call (828) 277-1510.
Table is set: Husband-and-wife team Alicia and Jacob Sessoms have introduced their refreshing take on “market-driven seasonal New American” at Table, their new restaurant at the corner of College Street and Rankin Avenue in downtown Asheville. Jacob is classically trained in the culinary arts, as is chef Matthew Dawes, and you can observe their skills in the restaurant’s open kitchen. Alicia’s in charge of the front of the house, and says she’s striving for a dining atmosphere that’s formal, yet comfortable. The restaurant was designed with the help of local artisans, even down to the tables, which are hand-hewn from maple. The menu changes daily, and features fine cuisine that stays below $20. Open daily for dinner (with the exception of Tuesdays), and on May 16, Table will be begin serving lunch as well. For more information, visit www.tableasheville.com or call (828) 254-8980.
New kitchen shop: A new specialty kitchen-ware shop, Chefcargo, recently opened at Suite 137 inside Asheville’s Grove Arcade. Owner Matt DeRobertis, a graduate of AB-Tech’s culinary program, says he saw a need for a store that caters to “hard-core kitchen enthusiasts” and offers “not only useful and functional products, but products that feature a strong element of design.” For more information, call Chefcargo at (828) 225-5600.