A warm, locally friendly ambience greets you at the door of Rhubarb. Acclaimed chef John Fleer and his team serve seasonal  fare, sourced from nearby Asheville farms and dairies. The menu changes daily, so hopefully you can catch the trout when you dine. Such a pleasure to grab a resy and scoot in on a freezing cold night, have a local gin from The Chemist in my martini, and delicious, unique plates full of flavor! The crispy skinned fresh trout was stacked with fresh vegetables in the bitter greens family on a bed of farro. Superbe!  And talk about an international wine list. I chose a delightful gamay to pair. Our server answered my hundred questions with aplomb and cheer in an extremely knowledgeable manner. Fantastic service, scrumptious food, dessert and cheer! Don’t forget the reservation friends, its a popular spot.