The Market Place Restaurant & Lounge is an Asheville staple with a WVU alum at the helm.


The restaurant is one of the original farm-to-table restaurants in the area. Chef William Dissen is doing really incredible, sustainable stuff.




I went with the pan roasted sea scallops made with farm & sparrow jalapeno smoked cheddar grits, Benton's country ham and Appalachian tomato gravy. Goooodness.