Where: Posana Restaurant. 1 Biltmore Avenue, Asheville, NC 28801
GF Menu: YES! No “GF” markings are necessary; the entire food menu is Gluten-Free.
From the bar, they also offer several bottled “Gluten-Reduced Beer” options. (For a good explanation on the distinction between labeling beers Gluten-Free vs. Gluten-Reduced, visit this page from Craft Brewing Business.)
What I ate: We enjoyed appetizers of fried green tomatoes and mussels, and shared entrees of seared scallops and NC trout.
How to order it: Posana Restaurant makes ordering GF dishes a breeze. The menu asks you to inform your server of any food allergies so they can clarify if and when the menu does not list all of the ingredients in a menu item.
Posana has gone the extra mile to dedicate their kitchen “Gluten-Free”. (If you don’t know, getting this kind of certification is an extremely rigorous process and requires a high level of commitment from the owners and staff.) From the “Gluten-Free” page on their website:
At Posana, we work very hard to provide our guests who must avoid gluten with the same exceptional dining experience as all our other guests. We want you to be able to eat the exact same dishes as those around you, and at Posana, you can. Awarded the Gluten-Free Food Service Accreditation – Posana Restaurant earned an Excellent rating for our commitment to Best Practices in safe gluten-free food service through the Gluten Intolerance Group of North America’s (GIG) accreditation program. Posana features a dedicated gluten free kitchen.
What it looks like:
Fried green tomatoes were battered and crispy-fried, and then topped with pimento cheese, smoked tomatoes, and thin slices of pickled okra for garnish. These refreshingly crisp tomatoes were a perfect salty treat to warm up the taste buds before a meal. I enjoyed the surprising tang of the pickled okra on top, which echoed the fresh green tomato underneath.
PEI mussels served in lemongrass curry with charred scallions and kimchi. This was a gorgeous combination of flavors. I was tempted to treat the curry like a soup and slurp it all up with a spoon. However, this is a nice restaurant and I needed to maintain some decorum…
Sea scallops were seared and set atop grilled asparagus, charred eggplant puree, smoked salsify and tomato jam.
BBQ spiced trout from Sunburst Farms was gently placed atop cheese grits from Crooked Creek Mills. Shaved fennel and jalapeno-tomato butter rounded out the flavors and completed the dish.
Green Note: Prior to visiting Posana, I was not familiar with the term “hyperlocal“, but this is what they are: the co-owners of the restaurant have created urban gardens in order to grow additional ingredients they need nearby.
Here is their philosophy from the About Us page on their website:
We are fortunate to have strong relationships with local growers and producers that enable us to offer the freshest ingredients available in every season. In addition, we went hyper-local in 2015 by introducing to our own urban gardens in West Asheville to supplement some of what we are serving. Moreover, we continue our support of the Appalachian Sustainable Agricultural Project (ASAP) and the wider WNC growing and food producing industry to emphasize the importance of operating in an ecologically-conscious manner.
Posana also makes a point of featuring their Local Partners on their menu and on their website, increasing visibility for these farms and local suppliers of fine ingredients.