Blue Ridge Country - November/December 2013 - 19
Square Root (all photos
this spread) features a
warm interior and
dishes ranging from the
(left) to the Caprese
Salad (lower left).
I don’t exactly travel to eat, but I do like to eat when I travel.
My husband and I look for independent eateries whenever we land
in a place, small town or big city – interesting menus, local ingredients, strong coffee, a mix of microbrews, unexpected wines, craveable desserts. Phil’s the cook, so sometimes he’ll take ideas home
and try to re-create the dishes we’ve enjoyed.
For instance, the stacked caprese salad at Square Root Café in
Brevard, N.C. It was so lovely I posted a photo of it on my Facebook
page. Phil wasn’t along on this trip, and back in Roanoke, he was
one of my “friends” particularly quick to respond. A day or two
after I got back, he pulled up the photo, used it as reference, and
created his own version for us, and, a few days after that, for dinner
So I’ll start there.
Brevard and Valle Crucis, North Carolina
Dinner, Breakfast, Lunch
Much as I was tempted to just stop in Asheville and never leave, I
bypassed one of my favorite eating cities (Tupelo Honey Cafe,
Laughing Seed Cafe, Double D’s Coffee and Desserts) and headed
to Brevard – just outside Pisgah Forest, home of Brevard College,
the Brevard Music Festival and O.P. Taylor’s toy store – to have
dinner at the Square Root Café.
Square Root takes up much of a little alley off Main Street
(another plus – I love restaurants in alleys – they remind me of
Brussels and London) – and, as an added draw, a few steps away,
in the same alley, is Downtown Chocolates. Downtown Chocolates
is open, so I stop in, try the new truffle (banana cream pie) that
owner George Williams has just finished a batch of, and pick up a
few more to take with me (chai, lavender, lemon/mint and hazelnut
– the chai is particularly nice).
Back to the caprese salad. The tomatoes – red and yellow – and
the basil – are from the garden that owner/chef Adam Wilson and
his wife Cindy, also a chef (she does a lot of the baking, and they
have a 12-year-old son), have planted. Wilson’s worked in a lot of
places, including the Ritz Carlton – after cooking in states including Maine, Florida, Massachusetts and Connecticut, they came to
North Carolina to visit friends in Arden. “We stumbled on the
NOVEMBER/DECEMBER 2013 | 19