W I N T E R R E S TA U R A N T G U I D E Fine food, friendly service, great atmosphere—you’ll find it all at our High Country restaurants! Here, we feature a selection of popular dining establishments and showcase some of our favorite chefs’ specialties.
Photo by Casey Davis
Reid’s Cafe & Catering
4004 NC-105 Suite #8 Sugar Mountain, NC 828.898.9200 https://reidscafeandcatering.com/ “I would have to agree with Julia Child’s, ‘People who love to eat are the greatest people!’ We value the handmade and fashion from scratch details as small as the aioli and dressings we use, to house made focaccia and pastries, slow roasted meats, and naturally fermented pickles.” –Tina Houston owner
Bistro Roca
143 Wonderland Trail, Blowing Rock, NC 828.295.4008 https://www.bistroroca.com/ “Local pork shoulder, pickled veggies, cellophane noodles, & gochujang aioli all wrapped in romaine...It’s like a taco but better.”
Famous Brick Oven Pizzeria
Gideon Ridge
202 Gideon Ridge Rd, Blowing Rock, NC 828.295.3644 https://www.gideonridge.com/ “Bring your honey. Order the charcuterie board and the bottle. Stay awhile.”
100 — Winter 2021/22 CAROLINA MOUNTAIN LIFE
402 Beech Mountain Parkway Beech Mountain, NC 28604 828.387.4209 https://www.famousbrickoven.com/ “We have been making and baking pizza for over 25 years. We have beers from around the world, cinema under the stars, hand crafted candies, fresh baked cookies, large flat screen TVs, full bar menu, polar golf, and an arcade. We are the place to eat, play and drink.”
Holy Smokes BBQ
3005 Shulls Mill Rd, Boone, NC 828.387.4200 https://www.facebook.com/ Holysmokesnc/ “Offering delicious BBQ comfort food right here on beautiful Beech Mountain! We offer 7 different BBQ sauces made in house.”
Best Cellar
203 Sunset Drive Blowing Rock, NC 28605 828.295.3466 https://www.ragged-gardens.com/bestcellar-restaurant “The Best Cellar prides itself on having provided its customers with the finest of food, wine, and service for 30 years. Featured is our Bone-In Pork Chop, grilled to medium rare, topped with roasted red pepper puree and pepper jack cream; finished with crispy onion strings.”
