Located in the newly thriving, pedestrian-friendly "Biltmore district" across from Barnes & Noble, this spot, open for breakfast, lunch and dinner, is populated by hipsters, neighborhood dwellers and office workers. Think mod interiors: a spare, groovy cafeteria with white, sage, mustard and gray accents--and a library room complete with books. Service is swift and the young staffers are brainy without being haughty.
Accomplished chef Joshua Perkins' inventive starters include the rice flour-coated veggie tempura frites, heirloom tomato and chevre, and grilled Georgia peaches with Serrano and Spanish blue cheese. All succeed with clean, fresh flavors but skip the soggy Belgian frites and steak skewers. The light pan-sauteed grouper with tomatoes and cucumber trumps the duck. Save room for decadent desserts made in-house: the mixed berry cobbler has a perfect, feathery crust and the rum-glazed pineapple upside down cake is not too sweet.
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