Another in a growing list of amazing meals at Rezaz

We managed to play hooky on the one gorgeous day we’ve seen in what seems like weeks, and headed to Asheville to celebrate.  In addition to a walk around the North Carolina Arboretum, which is lovely any time of year, we stopped for lunch at Rezaz, which is one of our all-time favorite restaurants.  After catching up with our server Marty’s latest news, we carefully read through the menu.  The only problem we always have at Rezaz is making a decision before ordering. The first problem is that not only does everything on the menu sound terrific, without fail it has always tasted as good as it sounds/reads.  The second problem is dealing with the off-menu specials that can suddenly change your order after you have finally decided what to select. In the past, we worked for some time trying to recreate a favorite dish from this restaurant, Veal Meatballs with Chickpeas and Kale, and finally felt we had captured the essence of the recipe. Of course, one of us had to try the dish again – just to make sure that we had it down.

vegetarian_chiliAfter this visit, we have taken on a new challenge – we will attempt to recreate, or at least approximate, the amazing seafood and white bean ragu that appeared as a special.  This was a perfect combination of  perfectly seasoned creamy white beans that was cooked with tomato, carrot and onion, topped with sauteed spinach, roasted cubes of halibut and mahi mahi, and garnished with a dollop of aioli and  kalamata olives.  As we told Marty, just when we think we have eaten the most perfect dish ever, Reza comes up with something new that amazes us.  While we work on this “challenge”, we hope you will enjoy our recipe for Vegetarian Chili with Moroccan Spices that is reminiscent of the flavors found in many of the dishes at Rezaz.

For more info on chef/owner Reza Setayesh, and his Asheville restaurant along with menus, visit

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