A Crossroads Culinary Hideaway

Outland Hospitality reimagined Appalachian hospitality when they updated and upgraded a once-modest roadside motel just south of Cashiers Crossroads—Hotel Cashiers. Perched up the mountain from busy Slabtown Plaza, where a small vacant storefront became the lobby, Hotel Cashiers capitalizes on the retail location by offering gourmet treats plus beer and wine for on-site and off-site consumption by hotel guests and the public. They outfitted the space with comfy couches and a Baby Grand piano, and voila, the little suite at the south end of Slabtown quickly found a following and built a reputation for a terrific wine list and unique atmosphere.

When the storefront adjacent to the hotel’s slightly off-site lobby opened up, Outland Hospitality scooped it up and expanded its footprint with The Kitchen & Bar at Hotel Cashiers. The addition elevated this eclectic hospitality enterprise into “truly unique” status, benefiting its guests and the evolving restaurant scene in and around the Cashiers Crossroads.

The cozy space opens with a full bar and a robust wine selection curated to pair well with the menus created by Chef Kelly Barbato, a true native of Highlands. He was on board for the launch, and with years of culinary experience in Highlands and Atlanta, he was ready to put his stamp on a new concept.

The space is elegantly appointed and discreetly lit for intimate meals or drinks with gourmet bar food. This latest splash of sophisticated boutique hotel charm offers a menu that delivers on the promise of farm-to-table cuisine featuring locally sourced ingredients and a seasonally inspired menu. Appalachian root vegetables such as beets, carrots, potatoes and regional tomatoes are among the selected ingredients in starters and shareables. Organic, indoor-grown mushrooms from nearby Dream Big Farms are featured in a mushroom-toast starter dish and a roasted mushroom shareable. All sauces and dressings are made fresh from recipes that span the globe. Don’t be surprised to see a Mexican elote grilled corn salad dressed with a tangy Moroccan tajine.

As a start or to share, menus feature a solid selection of imaginative salads, small plates and shareables using popular regional produce, meats and locally sourced condiments. Chef Barbato says it is not unusual for guests to share multiple dishes among these offerings as a dining option. The charcuterie and cheese board is a very satisfying accompaniment for a shared bottle of wine. Or, a fresh baguette with a terrine of herb-seasoned butter might be just enough to pair with a craft cocktail and a best friend.

It should be noted that one of the simplest of the offerings on the menu is also a favorite. Chef Barbato explains the heirloom tomato salad with cucumber and Parmigiano Reggiano dressing: “I’ve been told it eats like way more than is described on the menu.” This goes to the heart of his approach to sourcing produce for the restaurant: “Mass farms and Big Agri want quick and easy. They aren’t interested in good and delicious.” Heirloom tomatoes have a shorter harvest season and are more susceptible to insects and disease. But growers and foodies know that the sturdier hybrids lack the distinctive flavor of heirloom varieties.

The selection of main entrées always includes a vegan alternative and the Chef’s prized roasted half chicken. Brined overnight in Miller beer, citrus and herbs de Provence, “It comes out super moist and flavorful.” Served with a side of okra in an indulgent agrodolce sauce, this dish is both comfort food and a taste explosion.

The pan-seared corvina is a perfect fish for a small kitchen. A palate-pleasing herb and citrus sauce complements the mild Pacific white sea bass’s flaky meat. Fava beans and roasted corn complete the dish.

Duck Confit is a popular main dish, and Chef Barbato’s opportunity to bring classic French cuisine to the menu. It is a dish that takes time and expertise. The ancient culinary innovation involves curing the meat and then slowly braising it in its own fat. The result is exceptionally tender and flavorful meat with crispy skin that is hard to forget. Not many kitchens take on a culinary challenge like this, but this is the destination for those who crave this old-school entrée.

Local chefs know the importance of including decadent and memorable desserts on the plateau. The Kitchen brought in pastry chef Jessica Edwards to produce her acclaimed after-dinner temptations, including cakes, puddings and pies, along with homemade ice cream and sorbet. A Summer dinner in the mountains with friends is only complete after that sweet final course. But don’t be shy. Sometimes dessert is the only reason to stop in—that and a fresh, French press of coffee.

The Kitchen also hosts a fun event every Wednesday evening; their Three-Course Supper Club is a popular and well-priced ($39 in advance, $45 day of), carefully curated prix fixe menu with an appetizer, main course and dessert. Reservations made in advance are discounted, but finding a table the same day is well worth a look and sometimes a pleasant surprise. Walk-ins are welcome. Guests in the lounge/lobby, or those seated at the bar may order from the full menu on a first-come, first-served basis.

7 Slabtown Road Cashiers, NC 28717

(828) 743-7706   hotelcashiers.com

Kitchen Hours

Wednesday: Supper Social Club 5 – 9 p.m.

Thursday - Saturday: Dinner 5 – 9 p.m.

Bar Hours

Sunday: Wine & Beer Only

Monday - Wednesday: 4 – 9 p.m.

Thursday - Saturday: 4 – 10 p.m.