The halibut, wonderfully moist, was wrapped with a thin, seared crab cake layer. My wife ordered the crab cake-crusted halibut with succotash. Granted, any more smoke on the plate and it would have felt like eating wood chips. It was home-style at its best, but was warmly satisfying, and yes, it had a lot of smoky elements, but the end result was a tasty, cohesive plate. Wonderfully seasoned collards completed the plate, studded with ham that, again, had an element of smoke in it, though minute. It was probably the smokiest thing on the plate, but still allowed the cheese flavor to shine. The dish was paired with a creamy, wait for it - smoked - mac and cheese. Kissed with smoke, the meatloaf was brightened by a smoked tomato jam, more sweet than smoky. The meatloaf arrived as a gargantuan slice, rich in flavor from the brisket and finished on a wood grill. What caught my eye however, was the brisket meatloaf. Heartier dishes like lamb ribs, sweet potato ravioli and wood-roasted Brussels sprouts all made an appearance. The menu indeed changes seasonally, and tonight it had the feeling of fall. It was a well-done, updated riff on a classic. It wasn't just one large, well, wedge of iceberg instead a few small wedges of lettuce were plated with split grape tomatoes, hunks of smoky bacon, house-made croutons, green onion, and a house-made blue cheese dressing, refreshingly full of cheese. We decided also to share a baby iceberg BLT wedge salad. The chips were served with a cucumber-buttermilk ranch and slivers of pickled red onion, which seemed slightly peculiar at first, until all three elements combined for a crisp, creamy and tangy effect They were coated with a crisp breading which actually stayed on the pickle slice, unlike some more inferior chips I've had in the past. We also started with an order of fried pickles, some of the best I've had. Its warm nutty flavor seemed fitting for the cuisine ahead. I kept local, imbibing on a Balsam Brown from Waynesville's Boojum Brewing Company. But the refreshing characteristic of the cocktail couldn't be discounted. But, while there was a little heat, if you're going to go habanero, you better bring a little burn. Served in a drinking jar, the cocktail was dark purple and garnished with a sugared rim and skewered blackberry.Įven so, the drink wasn't so bastardized that it no longer felt akin to the classic margarita. The snacks and small plates lend themselves well to bar-side dining.Īs for the libations themselves, my wife decided to brighten up the dreary evening outside with a blackberry-habanero margarita. The menu is laid out in the increasingly common format: snacks, small plates and larger plates (here labeled suppers). While the decor is rustic at this Waynesville restaurant, it still felt refined with its exposed brick walls, painted tin ceiling and a color palate and wood accents nodding to its mountain surroundings.įrogs Leap presents itself as a farm-to-fork restaurant and, while I applaud them for avoiding the use of the overplayed farm-to-table phrase, something altogether new would also be welcome. The friendly greeting at the door of Frogs Leap, combined with the scent of the wood grill permeating the air, stood at stark contrast to the cool and damp night outside. Though I thought a September weekend reservation would be no problem, I assumed incorrectly, and had to change my plans to visit on a weeknight. It's not often that I visit Waynesville, but I caught wind of a restaurant, Frogs Leap Public House, that seemed worth a trip before the October tourist rush. Even enjoyed talking with the locals while waiting on our food.View Gallery: Dining review: Frogs Leap Public House Ordered the shrimp and grits and licious! Service was great, very friendly. I had the mushroom ravioli and the flavor was indescribable! When you don't eat meat there is. Spectacular food! I gotta say this was probably one of the best meals we had this year if not ever. No argument that the food is good, but being talked down to because you might want an average beer or whatever else you may want to drink, and have questions about the. We were a large party of 11 but had an extra so ended up being 12 with reservations. moreįirst trip to Maggie Valley and excited to try this place after the reviews and our friends recommendation. They do take reservations on Open Table and the. While passing through Waynesville, we felt fortunate to get into Frogs Leap around 7, without reservations the hostess let us know we were lucky.
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