Chef

Margot McCormack

"The thick slab of bologna is deep fried and comes on a soft French baguette with mayo, shredded lettuce and tomato. It is a much elevated throw back to my childhood sandwiches with Oscar Meyer."

"Of all the tasty things here, including fried kale chips and spicy chicken pakora, a standout is the lamb tikka masala. It's incredibly tender and flavorful. The unctuous, deep red masala sauce is neither bitter nor oily. Makes me want to lick the bowl."

"I crave the yasai shoyu: burnt corn ramen. Unlike pork or chicken ramen, this is made with vegetable stock that is clean and less fatty. I love the smoky flavor of the corn, greens, pickled ginger and mayu (black garlic oil)."

"Most people think Hendersonville is too far a drive to make for lunch (it’s not) but the baba ghanoush is worth it. The eggplant is smoky, creamy and tangy, and it's topped with pomegranates and olive oil and served with freshly baked pita."

"The belly ham and mozzarella are house-made and applied in just the right amounts so you get the perfect bite every time. The slices don't sag when you put it into your mouth, and the crust is chewy and crispy, the edges just blistered in the wood oven."