Over Yonder is located in this charming historic little town of Valle Crucis, in western, North Carolina. The restaurant is about fifteen minutes west of Boone and right across the street from the famous and original, Mast General Store.

The restaurant seats about sixty people, and is in the oldest house of Valle Crucis. It was built in 1861!

 

We were welcomed by Chef and co-owner, Andrew Long, in the beautiful historic restaurant, with a wrap-around porch that seats guests on iron white tables to be able to enjoy the view of the mountains.

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Blues music, art and history are “Au Rendez-Vous” when you walk into the restaurant.  Chef Andrew escorted us to the oldest part of the restaurant.  We were seated in the original brick portion of the home, before it was expanded in the late 1880’s to its current size of about five-thousand square feet.

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One can easily understand why the brick room, in which we ate dinner, is very popular when guests make their reservations. The original bricks are exposed as are the wooden rafters in the ceiling.  You can imagine how cozy it gets in the fall and winter, when the stone fireplace is on.

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Our waiter introduced himself and told us about the specials of the day. Water was served in a mason jar with lemons in it.

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I decided to order an appetizer, as I had seen the frog legs on the menu. I am always skeptical with frog legs, they are often overcooked and tough.  Here they were served with a hot and sour sauce.

IMG_3896 I was surprised that the breading around them was not heavy. When I asked Chef Andrew about it, he was happy to tell me that rice flour is added to the cornmeal to make it light!  It was served with a pepper jelly sauce and fried peanuts. It was delicious! Scallions, and lemon grass were adorning my dish!

My companion and I each took the “ plat du jour”.

I chose the rabbit confit, served with white beans, andouille sausage, collards greens and pickled cabbage. The rabbit was tender, and well prepared. The andouille was not overpowering, it was succulent!

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My companion had a twelve ounce, seared iron ribeye steak with caramelized ramp jus, carrots and mashed potatoes.  The mashed potatoes were homemade and very smooth and creamy. The carrots were served whole and not overcooked, still a bit crunchy….perfect.  The steak was tender and the jus was not overtaking the dish!

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I can’t emphasize enough, the fact that this was a true mountain meal to me….a classy mountain meal.  Earthy and with abundant portions, yet very sophisticated.

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The lunch and dinner menus are the same, so please do stop by Over Yonder in Valle Crucis, North Carolina and experience the incredible food!

http://www.overyondernc.com