West Asheville Welcomes The Barleycorn
|The Barleycorn features a comfortable, neighborhood atmosphere.|
Along with new shops and bars, there has been a burst of new restaurants. One of the new eateries, The Barleycorn, seeks to be a social neighborhood joint with global influences.
The concept is modeled after English-style gastropubs, and the menu is inspired by bold spices from India, sauces from Argentina, classic dishes from France and flavors from Mexico. Chef Greg Campbell also cooks up "twisted traditions," fresh takes on bangers and mash and welsh rarebit.
|Award-winning buffalo chimichurri hot wings.|
RECIPE: Pub Dip
Try out this smoky, cheesy dip with a hint of heat. It's the perfect appetizer to add to a backyard cookout menu, or for a night gathered around some World Cup soccer.
- 8 oz. bacon
- 1/2 c. mayonnaise
- 12 oz. sharp cheddar cheese, shredded
- 2 oz. onion, grated
- 1 large egg
- 1/4 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tsp. salt
- 1/2 tsp. ground pepper
Mince bacon and cook over moderate heat until rendered and crispy; drain on a paper towel.
In mixer or processor combine the remaining ingredients and blend until well combined. Add the cooked bacon and combine thoroughly.
Put Pub Dip into heat proof shallow serving bowl and place into 400-degree oven for 10-15 minutes or until nicely brown and bubbly. Serve with warm Soft Pretzels.
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