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Anybody been to 28806 in Asheville lately?

Jeff C. May 24, 2007 01:27 PM

Went to 28806 last fall and had a lovely pumpkin ravioli but want to try something besides pasta this visit. What are some of their other no-fail entrees?

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    leahinsc RE: Jeff C. May 25, 2007 04:38 AM

    Haven't been in a couple of months but have had food from there on other occasions and they always do a good job. Their fish if flown in fresh daily (or at least a couple of times/week) from Hawaii and we have had really good fish there. I also really like the duck that I've had there.

    6 Replies
    1. re: leahinsc
      hartly RE: leahinsc May 25, 2007 06:11 AM

      i love great fish as much as the next foodie, but flying fish in from hawaii regularly is very taxing on our enviorment. its a widely done, but it is one of the more irresponsible things a chef can do when talking about sustainability, and the impact on our earth. growing up in the southeast region of the US, i have found great seafood is at our back door, you might just have to fish around awhile to find it.

      1. re: hartly
        hartly RE: hartly May 25, 2007 06:16 AM

        p.s. i give 28806 two thumbs up

        1. re: hartly
          leahinsc RE: hartly May 25, 2007 06:23 AM

          while this is an interesting idea, the fish at "our backdoor" is very limited in variety and the fish are not using an jet flight all for themselves.

          1. re: leahinsc
            Jeff C. RE: leahinsc May 25, 2007 07:47 AM

            Uh...maybe I'll just order the duck. It can fly on its own! :-)

            1. re: leahinsc
              hartly RE: leahinsc May 26, 2007 06:35 AM

              right, fish can not fly planes, so obviously they are not by themselves. With our proximity to the carolina coast, florida, and louisiana, i think it is unreasonable to say we are "very" limited in seafood selection. Of course a chef wants a wide variety of fish, but working with ingredients and finding creative ways to present your "regional" bounty is a one telling sign of a good chef. on the other hand, presenting different and "unusual" products to the customer is also the sign of a good chef, I guess.

              1. re: hartly
                angelaf RE: hartly Jun 21, 2007 06:51 PM

                I agree - thanks for raising the point: of course the fish aren't alone on the planes, just like your SUV isn't the only one on the road, and your vote isn't the only one cast in an election. it's the accumulation of each of our choices that makes our world. I too am most impressed when a chef can create an exciting meal with local and sustainably farmed ingredients, rather than relying on exotic supplies at whatever the "cost". & anyway, to me it feels much more interesting and contemporary when the cuisine reflects an attention to the well-being of our planet as well as to being well-prepared!

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