New & Notable Restaurants

_{Xico Asheville}

XICO

Promising a unique, avant-garde dining experience complete with a wood-fired grill, this Mexican eatery in the South Slope is the brainchild of chef and cookbook author Scott Linquist and Asheville restaurateur and native Dave McFarland of Daddy Mac’s. Fan favorites include Cocina de Fuego options, such as the Josper-roasted branzino, and any dish featuring Xico’s made-in-house masa. Peppered with agave plants and vibrant art, the restaurant’s interior feels like a modern spin on an ancient Mayan temple. Behind the bar lies an extensive selection of tequila, mezcal, and creative craft cocktails honoring Mexican traditions, like margaritas made with seasonal ingredients. Select drinks can even be ordered through a secret tequila window. 175 Biltmore Ave.; (828) 412-5180; www.xicoasheville.com

Le Parisien

The departure of Bouchon left a void in downtown’s French cuisine options, but Le Parisien has picked up that slack in the same location. Employing high-quality ingredients, meticulous preparations, and elegant presentations, this restaurant upholds the cozy, elegant charm of a traditional Parisian bistro. Start with duck French onion soup, endive salad, or smoked salmon mousseline before turning to the viandes, like the lamb chop with mint demi-glace and haricots verts, and poissons, such as salmon pavé with roasted beets and goat cheese. You’ll also find an extensive wine list and impressive cellar selections. From the professional service to the creative, structured menu that reflects Michelin-trained Chef Gabriel Attala’s culinary artistry, Le Parisien offers a refined experience. 62 N. Lexington Ave.; (828) 417-7233; www.leparisien-asheville.com

Sen

An exciting dining option that’s earned rave reviews since its December opening, Sen prides itself on creating traditional, authentic Vietnamese street food served in an intentional manner. “Sen represents more than a restaurant,” explains owner Jesse Dean. “Vietnamese food is built on balance, depth, and restraint. Our broths are slow-simmered for hours; our meats are carefully prepared; and fresh herbs are never an afterthought. The simplicity you see on the table carries layers of technique behind the scenes.” Standout dishes include Pho Tái Nam, rare beef and brisket in a deeply aromatic, long-simmered broth; Bún Thit Nuóng, grilled pork over vermicelli noodles with fresh herbs, pickled vegetables, and house sauce; and Com Tám, a Vietnamese pork chop served with broken rice. 89 Patton Ave.; (828) 205-3999; www.senavl.com

Piccolina

Elana and Nathan Pearlman opened this 800-square-foot Italian restaurant after an inspirational trip to Italy. In a colorful, cozy mixed-use building in the River Arts District, Piccolina shares space with local artists and potters. Lunch favorites include the Rossi Sandwich, loaded with porchetta, prosciutto, stracciatella, and lemon vinaigrette, as well as the Margherita pizza, “baked in our Neapolitan oven with a canotto-style crust that's extra puffy and airy,” says Nathan. Dinner notables include pasta Alfredo and blackout chocolate cake. “We make as much as possible in house, from baked-to-order sandwich bread and freshly pulled mozzarella to sauces, pestos, and desserts.” 375 Depot St., Ste. 101; (828) 505-0029; www.piccolinaavl.com