Rezaz and Table — accomplished chefs, great service, amazing food. No wonder these two establishments topped your list for the finest in Fine Dining.
Let's start with Rezaz. Reza Setayesh, a graduate of A-B Tech's respected culinary program, hails from sun-drenched Iran. The flavors of Setayesh's homeland occasionally pepper the food he offers on his menu, mostly a melting pot of Mediterranean cuisine. The interior of Rezaz displays a mix of sexy, funky urbanity and warm tones that foreshadow the culinary concept of the food — comfortably classic dishes imbued with the tastes of warmer climes.
Jacob Sessoms, the French Culinary Institute-trained chef and owner of Table, worked beside Setayesh at Rezaz for a stint after returning to Asheville from New York. At Table, Sessoms, with co-chef Matthew Dawes, turns out a clean and contemporary menu in a restaurant where the aesthetics reflect the same qualities. The concept of Table's menu is food from-the-ground-up, with high-quality and artisanal ingredients acting as foundations for unfussy preparations. The result is always harmonious.
Setayesh and Sessoms share a love of fresh, regional ingredients and refined yet casual service, and both of their restaurants have an admirable wine list. Though the similarities, for the most part, end there, they do share this fact: They both vie for your affections for the place to dine when the occasion is worth celebrating.
— Mackensy Lunsford
