Knife & Fork
- The menu changes every day depending on what local foods they have. But if they have meat loaf its a must try!
- Knife & Fork tied for third-place honors in the 2011 Best Dish in North Carolina competition in the fine dining category for the Western Piedmont / Mountain region.
- Try the chicken wing style rabbit legs
- The tasting menu is a gamble - it's different for every table. Ours was very hit or miss - you're better off sticking with the regular menu.
- Eater's '16 BEST REASON TO STRAY FROM THE BEATEN PATH - ingredients from region: grilled trout w/bamboo shoots & wild ginger; pork chop w/special herb; set along curving train tracks in BlueRidgeMtns
- Pork chop is great! This place is the best in town. More pricey, but reasonable for fine dining
- "The chef and front-of-house manager worked in Los Angeles at Suzanne Goins Lucques and AOC restaurants before they decided to move to Gardners hometown of Burnsville, North Carolina." --T+L
- More upscale than expected, but worked hard to please kids. The sweet potatoes and trout were fantastic.
- This place is stunningly fantastic! Grilled peach bread pudding with homemade Carmel. Seared rabbitt with red quinoa and fresh garden carrots
- Try the scallion pancake with candied hog jowls....magnificent!
- This place is amazing. They really care about food quality and preparation, and have a great selection of beer and wine. Spruce Pine has really changed. The hipsters have arrived...in a good way!
- If you have not been here to dine...it is worth the short, beautiful drive to Spruce Pine.....
- Pork chop and trout marrow insanely good. They need to upgrade the atmosphere (particularly the problem of bathrooms opening directly into the dining area) if they want to charge this much.