Award winning chef John Fleer's downtown Asheville restaurant serving contemporary American cuisine.

Rhubarb is a place where you can simply lean in and enjoy the company. A place where food and drink are at their uncomplicated best - creating personal memories and shared experiences.  


I want Rhubarb to be where the important stuff happens.

I believe in the power of the table, the value of passing food, and of sharing stories and listening. These moments around a shared table deepen the ties between people we care about, in turn strengthening the web of our families, friendships, and communities.

Sharing food is transformative. I have experienced it throughout my life with family and friends and strangers. As a chef, I have witnessed how sharing a meal can reveal insights and discovery – often unexpected – about who we are and why we do what we do. These experiences deepen the connections between us, connections that ultimately elevate our lives. 

- Chef & Owner, John Fleer

In his most important capacity, Rhubarb's owner and Chef John Fleer is a husband and a dad to three sons. He is an avid soccer player and fan, so if you cannot find him in the kitchen or with his family, he's either watching or playing soccer. 


A native of Winston-Salem, NC, Fleer was named one of the “Rising Stars of the 21st Century” by the James Beard Foundation and is a five-time finalist, most recently in 2017, for the James Beard “Best Chef in the Southeast” award.  

Inspired by the “culture of food” he experienced in Italy while a Religion and Philosophy major at Duke University, John began his culinary career humbly, rolling pasta and baking black tie pie at Aurora Restaurant in Carrboro, as a way to pay for graduate school at UNC. His curiosity piqued, Fleer enrolled at the Culinary Institute of America.

Following a fellowship at one of the CIA’s restaurants and a stint as personal chef to Mary Tyler Moore, Fleer joined Blackberry Farm, where he served as Executive Chef from 1992 until 2007.

Chef Fleer transforms local ingredients into world-class dishes.

The unique “foothills cuisine” he helped establish at Tennessee’s Blackberry Farm wandered the line between refined and rugged, fancy and familiar. His cooking focused on interpreting the regional larder through classical and traditional techniques, eventually catapulting the resort to the honor of Relais Gourmand. Under Fleer’s leadership, the Tennessee destination was honored by Zagat Survey in 2003 and 2004 as #1 Small Hotel in America and #2 Hotel Dining in America.

In May of 2009, John took his first step back across the Blue Ridge from Tennessee, to open Canyon Kitchen at Lonesome Valley in Cashiers, NC where his food was enhanced by one of the most beautiful restaurant settings in the country. Fleer left Canyon Kitchen in the summer of 2015 to devote his time to Rhubarb.

Rhubarb is the next step in Fleer’s journey; he brings the relaxed atmosphere of his previous pastoral posts to bustling Pack Square, broadening his approach with a freestyle American cuisine well suited for its location at Asheville’s vibrant crossroad. In late 2015, Fleer added a private event space to the Rhubarb family, providing an opportunity to host workshops, cooking classes, and private events. Shortly thereafter, The Rhu opened its doors, as Rhubarb's companion bakery, cafe, and pantry. 

Chef Fleer is actively engaged in creating community, both in Asheville and, more broadly, in the Southeast. He served as a member of the Board of Directors for the Southern Foodways Alliance from 2003 until 2009. Fleer serves on the Advisory Board for Chefs at Downtown Welcome Table, works with the City of Asheville on downtown development initiatives, and is a proud member of Asheville/Buncombe Adult Soccer Association's Club Watershed. 

Accomplished Pastry Chef Kaley Laird brings her unique style and non-traditional culinary sensibility to the kitchens at Rhubarb and The Rhu. For such a young chef, Laird boasts an impressive resume with more than eleven years of culinary experience. 


Originally from Western New York, Laird’s interest in cooking sparked as a young child decorating Christmas cookies with her mother. What began as a holiday tradition, developed in to a passion that allows Laird to combine her interests in math, science, art and business.

Laird honed her pastry skills at the Culinary Institute of America, Hyde Park Campus and graduated with an AOS Baking and Pastry Arts in 2007. Throughout her career, she  has been privileged to hold many positions within the kitchen including Pastry Commis at Bouchon Bakery in Yountville, Calif., where she won the Core Award; an honor bestowed upon the individual that best displays the CORE values of the Thomas Keller Restaurant Group. Laird was also the Pastry Chef at Michelin starred Ubuntu Restaurant in Napa, Executive Pastry Chef at The Carneros Inn in Napa Valley, and Executive Chef and Pastry Chef at Aveline Restaurant in San Francisco.

Laird is a classically trained pastry chef with a distinct perspective. She utilizes her experience with savory ingredients to broaden her repertoire of flavor combinations to create distinctly unique desserts using local, fresh and seasonal ingredients. Laird’s motto is “Flavor first. Just because a dish isn’t traditional, doesn’t mean it won’t be amazing.” Using her own dietary restrictions as inspiration, she is skilled at creating both dairy and gluten-free dishes.

Kaley is a new resident of North Carolina, and when she is not in the kitchen at Rhubarb, she enjoys culinary exploration, working out and exploring Western North Carolina.

all of the answers



Monday 5:00pm - 9:30pm

Closed Tuesday

Wednesday & Thursday 11:30am - 9:30pm

Friday 11:30am - 10:30pm

Saturday 10:30am - 10:30pm

Sunday 10:30am - 9:30pm

Between 3pm and 5pm, we serve a limited snack menu.


We are closed all day on Tuesdays, andopen for dinner-only on Mondays.


No, but they are always a good idea! We often have tables for walk-in guests, but we suggest you make a reservation on our website. Reservations for Sunday Supper are taken by phone 828-785-1503.


Each Sunday at 6:30 we serve a three-course meal at our communal tables. The Sunday Supper menu is different from the regular restaurant menu and reflects the bounty of the weekend markets. The meal is $34 for adults and $13 for children. We encourage seating at the communal tables, but the menu is offered in the dining room. It's also close to Chef John Fleer's heart, so check out what he has to say about it.


We're ready! To reserve in our dining room, give us a call, and to inquire about our event space, send us an email.

For parties of 6 or more, a credit card is required to hold the table. If your party size decreases within 24 hours of the reservation time, we charge $15 per person that doesn't show up, with a maximum fee of $100. If the party size increases within that window, we'll do our best to make accomodations. We're happy to take up to four separate payments, but will present only one check for parties over 6. In some cases, parties may be seated at adjacent tables, but we'll always confer with you in that case.


Kids are people, too! The more, the merrier. We encourage families to join us.


Of course! The R-Bar is full-service, and we think it's the best place in Asheville for local beer, craft cocktails, and house draft sodas. Be sure not to miss our healthy selection of whiskey...it's near and dear to our hearts.


It's all good. We are always happy to oblige and adjust according to your dietary needs. Our menu includes a variety of options for vegetarian and gluten-free diets. If possible, please let us know your restrictions when you make your reservation.


There are five parking garages located within close proximity to Rhubarb. Street parking is also available. Don't feed that meter after 6pm...it's free until 7am the next day!


Yes! We have covered (and heated in Winter) patio seating. We don't take reservations on the patio, so get here and we'll get you seated when we can. It’s a perfect place to people watch, or enjoy Asheville's fantastic buskers!


Our dinner menu changes frequently based on what comes in from the farms, and the whim of the chefs. The menu for Sunday Supper changes each week, and is posted weekly on our website.


We do allow dogs on our patio. Patio seating is first come, first serve.


We are always looking for fine folks interested in being part of our hospitality team. Please head over to see our current employment opportunities.


Our address is 7 SW Pack Square. We're right in the center of downtown, directly opposite the Pack Memorial on Pack Square.

contact us


What's on your mind?

Name *

inquiring about employment?

Check out our jobs page for current openings, or send your resume to jobs@rhubarbasheville.com.

have a question for us?

Say hello at info@rhubarbasheville.com, or call 828.785.1503

thinking about a private event?

Get the process started with Elizabeth Westridge

want to talk press or marketing?

Chew the fat with Anna at Sprouthouse

interested in joining our family of farmers and makers?

Shoot an email over to John Fleer




July 2018

Food News Feed - Chefs Get Creative with these pickling dishes

Asheville Citizen Times - John Fleer opens restaurant on 'The Block' with caveat: it mush honor black heritage

Food News Feed - Top 100 Independents: Farm Foods

MAY 2018

Southern Living - The South's Best Food Cities

Garden & Gun - Asheville Weekend Dining Guide

APRIL 2018

Mountain Xpress - Generations of flavor: Rhubarb spreads its roots from past to present

Trimm Travels - An Asheville Food Tour: 10 Fun Places to Eat + Where to Stay

Garden & Gun - Chef John Fleer's Pimiento Cheese Hush Puppies - Duke's Mayo

MARCH 2018

Today Show - Hannah Hart's favorite dishes

Food Network - Finding Foodtopia: The Best Things to Eat in Asheville, North Carolina


Mission Health - Heart-Healthy Recipe


Zagat - 30 Most Exciting Food Cities in America 2017

Nashville Ledger - Hit the Road for the Holidays: 4 surprising getaways, all reachable on one tank of gas 


Mountain Xpress - Edible Asheville and Rhubarb present FED Talk on custom cocktails

Food & Wine - 48 Hours in Asheville: Where to Eat and Drink


Mountain Xpress - Thinking outside the PSL


Mountain Xpress - Small bites: The Great American Jerk Off returns

MAY 2017

Mountain Xpress - In Photos: A Seat at the Table

Mountain Xpress - On the rise: Asheville Artisan Bread Bakers’ Festival returns for 13th year

Charlotte Observer - 7 Things You Have to Do in Asheville (And 3 You Don't)

MARCH 2017

Mountain Xpress - Asheville Culinary Talent Shines in 2017 James Beard Foundation Awards

Asheville Citizen-Times - Asheville's John Fleer a James Beard Finalist

Garden & Gun - Garden & Gun's Fried Chicken Bucket List


Garden & Gun - Asheville: At a Glance         

Asheville Citizen-Times - Asheville Chefs Among James Beard Semifinalists   

Chase - Chefs Infuse Appalachian Stretch With New Dining Destinations 


WLOS - Former Personal Chef for Mary Tyler Moore Remembers Her Kindness


Condé Nast Traveler - Exploring Asheville Beyond its Famous Food Scene  

Mountain Xpress - Asheville Chef's New Cookbook Honors the Flavors of Appalachia   


USA Today - Tasting Asheville: From Beer Town to Culinary Capital     

Asheville Citizen-Times - John Currence Comes to Rhubarb


The Washington Post - 'Victuals' Reviewed:  A Love Letter to Appalachia, With Recipes    

Mountain Xpress - Local Cultures: Exploring Asheville's Cheese-Plate Offerings   

Mountain Xpress - Asheville Chef to Appear on Food Network's 'Chopped'  

JUNE 2016

The Huffington Post - Eating Well in Asheville

Forbes - Perfect Weekend Getaway: Asheville, North Carolina 

Mountain Xpress - Edible Education: Rhubarb's New Demo Kitchen Highlights Farmers     

APRIL 2016

Saveur - How We Came to Love Green Custard Pie

Mountain Xpress - Rhubarb and Catawba Brewing Come Together for Hickory Nut Gap Farm Dinner    


Asheville Citizen-Times - Chef Action Network Brings Culinary Leaders to Asheville   


NY Daily NewsAsheville, North Carolina, is Unlike Anywhere Else in the South   

Mountain Xpress - Rhubarb Gets Set to Launch New Bakery, Event Space  

The Wall Street Journal - Asheville: The South's Insider Destination  

Asheville Citizen-Times - John Fleer to Open Bakery/Cafe, Expand Rhubarb

WNC Magazine - Happy Hour

Eater - Destination North Carolina: A Southern Food Road Trip Extravaganza  

Our State - Asheville's Rhubarb Revives Sunday Supper

Mountain Xpress - Rhubarb Chef John Fleer Nominated For 'Best Chef in Southeast' Award  

Thrillist - The 13 Best Restaurants in the South 

Asheville Citizen-Times - Three Asheville Chefs are James Beard Semifinalists    


Southern Living - 2014 Ten Best New Restaurants In The South

The Washington Post - Postcard from Tom: Asheville’s More Than Just the Foothills of
Southern Cuisine

Garden & Gun - The Second Coming of John Fleer 

Garden & Gun - My Town: John Fleer's Asheville, NC 

Bon Appétit - America’s Best New Restaurants 2014 

Asheville Citizen-Times - Asheville's Rhubarb Named on Big 'Best Restaurant' Lists 

USA Today - Rhubarb Launches Sunday Suppers, Revives Communal Dining

Mountain Xpress - Rhubarb Brings Back the Sunday Supper

Thrillist - These are 7 of the Most Underrated Food Cities in America

Mountain Xpress - Behind The Bar with Hank Fuseler, Bar Manager

National Geographic - Best Spring Trips 2014

Mountain Xpress - Mardi Gras Dreams: Open Doors Art Affair


for press inquiries please email Anna with Polished pig media.