"I believe that the great American hamburger is a thing of beauty, its simple charms noble, pristine. The basic recipe--ground beef, salt, and pepper, formed into a patty, grilled or seared on a griddle, then nestled between two halves of a bun, usually but not necessarily accompanied by lettuce, a tomato slice, and some ketchup--is, to my mind, unimprovable by man or God. A good burger can be made more complicated, even more interesting by the addition of other ingredients--like good cheese or bacon.....relish perhaps, but it will never be made better." - Anthony Bourdain, from the chapter entitled 'Meat', in his book Medium Raw.

April 20, 2011

Cedric's Tavern at Antler Hill Village at The Biltmore (Asheville, NC)

















Cedric's Tavern was named after George Vanderbilt's St. Bernard. We decided to eat there because it was one of the more casual restaurants.

I had Cedric's Cheeseburger. When in Rome, right?





















Cedric's Cheeseburger was made with locally raised beef and came with your choice of cheese (bleu, for me). Instead of fries, I got mine with the potato soup on the side. It was $13 and very tasty. On top of the burger, there were two house made pickle slices.

























And speaking of pickles, instead of bringing out a bread basket at the beginning of the meal, they brought out a mini mason jar filled with the house made pickles. They were so delicious and this little touch sets this place apart.
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