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Review: The Appalachia Restaurant at the Lodge on Lake Lure

The Appalachia Restaurant at the Lodge on Lake Lure offers upscale dining with a relaxed, lakefront vibe. Featuring seasonal menus with locally sourced ingredients, creative cocktails, attentive service, and stunning mountain-and-lake views, it’s a must-visit for both locals and visitors.

Fig & Barrel (Fig Old Fashioned)

Meet the Fig & Barrel — my cheeky take on an Old Fashioned.
Barrel-proof bourbon meets caramelized fig syrup and walnut bitters, finished with fresh fig + orange zest. 🍊🍂

Bacon Bliss Pizza (copycat from Sidewall Pizza Co)

Greenville locals know the Bacon Bliss is a must-order at Sidewall Pizza Company. While nothing beats grabbing the real thing at the Travelers Rest OG, here’s my at-home version for when you can’t make it there.

Air Fried Artic Char with an Easy Citrus Hollandaise

Years ago on Isle of Palms, SC, we had an special at The Boathouse at Breach Inlet: Arctic Char with veggies + citrus hollandaise. That memory popped up recently, so I had to try a copycat.

My version: Air-Fried Arctic Char 🐟 with sautéed local Swiss chard, roasted carrots, smashed potatoes, and citrus hollandaise. Ingredients came from a couple of favs—Broadwater Shrimp Co. + Swamp Rabbit Café & Grocery.

The Notorious F.I.G. Cocktail

Meet the Notorious F.I.G. 🍸 A bold mix of rye whiskey, Grand Marnier, caramelized fig syrup, and blueberry balsamic vinegar. Inspired by a bounty of figs, its name tips the hat to a legendary artist and Hitchcock’s Notorious. Rich. Nuanced. Unforgettable.

Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto

This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.

Martinez Cocktail

The Martinez cocktail has a rich history dating back to the 1800s. Its origins are debated, with claims of influencing modern martinis and having traits of a martini and a Manhattan. The original recipe called for equal parts gin and sweet vermouth, but variations exist. A classic recipe includes London Dry Gin, sweet vermouth, Luxardo maraschino liqueur, Angostura bitters, and an orange twist garnish. Stir and strain over ice for a delightful, old-school cocktail experience.