Benne On Eagle in Asheville

We went during restaurant week and had the Haitian Griot (pork shoulder), Pepperpot stew, and a few items that were restaurant week specials (a sweet plantain dish as well as a trout dish. The interior is tastefully decorated and I love the the commitment to original East St roots. The Haitian Griot was delicious and more sizeable than I expected-it was a respectable size plate for the air of elegance that the restaurant gives off. The pepperpot stew had interesting flavors, although it wasn't quite large enough to be an entree. The sweet plantain appetizer was very tasty and I appreciate the variation of spices as compared to normal plantain preparation. Moving this place to our top 5 in Asheville so far. Not sure what issues people were having with speedy service, we didn't experience any delays.

It was really good. Meals were on a uh, fancier level? Was not a huge fan of the chocolate cake but I did enjoy the pot stew that I had a lot.

I used to rave about this place, placed a reservation every time I went to Asheville and listed it as a top pick for friends going to Asheville.  The opening honored the history of the area and was truly Southern and Soul food done exceptionally well.  I always praised Hanan and original chefs  menu and execution; always a great meal. This is not the same Benne on Eagle, new chef and entirely new menu.  I appreciate the new idea and a salute to African diaspora sounds intriguing but it's not there.  We had three small plates and were still hungry.  The Ghanaian Red Red & Couch was more like a soup than shareable plate; we had to ask for the spoon.  I don't know if it had couch or smoked trout but it was hard to find and chewy.  The salted cod with mango did have nice mango flavor but that was my only observation.  The duck ham and cornbread may have been the only item worthy of ordering again but it was small. New cuisine ... don't keep the Beene on Eagle name, change it