We arrived at the restaurant 45 minutes earlier than our reservation. We went to the bar and were recommended the High Country Ale brewed locally at the new Blowing Rock Brewery. From the moment we got our drinks our evening at Best Cellar was stellar. We sat in the lobby relaxing in front of the fire and enjoyed small talk with other guests. Then we were led to the grotto or "cellar" area for dinner. Three of us had the blackened rib eye. It was cooked to perfection with a fabulous blue cheese cognac creme sauce. My husband chose the filet au poive in a cracked peppercorn brandy sauce and said it was great. Well worth the price. We will absolutely dine there again.
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