Weindependently evaluateall of our recommendations.
If you choose links we provide, we may receive compensation.
Making my way to my third-floor corner room, I pass a series of door signs and plaques.
Credit:Dony Dawson/Courtesy of The Flat Iron Hotel
These are the Flat Iron Folks.
They kept so much of the original glory of the property.
Rates fluctuate by season.
Shane Dawson/Courtesy of The Flat Iron Hotel
Food and Drink
Four concepts offer plenty of imbibing and dining options at the Flat Iron.
Remember that fire escape where imbibers crowded around for the best view and drinks in town?
Sky Bar could always be counted on for great drinks and spectacular sunsets, they said.
Dony Dawson/Courtesy of The Flat Iron Hotel
Outside, stacks of oak await pizzas and wood-fired dishes.
Beef carpaccio comes next.
But the star is the chocolate semifreddo.
Dony Dawson/Courtesy of The Flat Iron Hotel
The cinnamon tuille serves as the cookie base and lends campfire spice.
A slather of the semifreddo with its decadent chocolate-sorghum-caramel flavor profile stands in for the chocolate bar.
Finally, the smoked meringue, with a torched top and soft interior, creates the marshmallow effect.
Andrew Cebulka/Courtesy of The Flat Iron Hotel
Pastry chef Mattie Grey is a master.
Luminosa far exceeds the concept of a hotel restaurant.
Nothing mediocre or staid occupies the space or the menu.
Dony Dawson/Courtesy of The Flat Iron Hotel
Growing up, I canned a lot, but that doesn’t work in an elevated restaurant.
The Red Ribbon Speakeasy is my final stop of the night.
The name is an homage to the Prohibition practice of tying a red ribbon on doors to designate speakeasies.
Andrew Cebulka/Courtesy of The Flat Iron Hotel
Accessibility and Sustainability
There are four ADA-compliant rooms with roll-in showers and large bathrooms on each floor.
McMullen strives to eliminate waste in the kitchen.
Growing up here, he sees it as an extension of the Appalachian mindset of taking advantage of seasonality.
Dony Dawson/Courtesy of The Flat Iron Hotel
Wild foraging represents a large part of the culinary program, and all pickling is done in-house.
McMullen ferments all refuse to make vinegars, powders, and other vehicles to give it new life.
The menu is printed in-house so that he can remain flexible about offerings.
Dony Dawson/Courtesy of The Flat Iron Hotel
This keeps the food waste cycle small.
Hereford lends a hand with the zero-waste mission through the bar program.
She uses the powders, ferments, and tinctures McMullen crafts to enhance the cocktails she creates.
Shuttles, taxis, and rideshare options are abundant to get you to and from the hotel.
But to fully explore Asheville, you will need a rental car.
The Blue Ridge Parkway, miles of hiking and biking trails, and a bursting art scene await.
