Editor’s Note: Fork & Dagger is 828newsNOW’s anonymous restaurant review series, written by our independent Grub Scout—no freebies, no press perks, no agenda. Grub Scout pays full price, visits unannounced, and takes notes on food, service, atmosphere, and value. Each review reflects a recent, honest experience rated on our 1‑to‑5 fork scale. We aim to help you discover standout dining spots—from casual diners to white‑tablecloth affairs—one bite at a time.
In what seems like another lifetime, there was a fabulous bar and grill on Merrimon in North Asheville called Usual Suspects. It’s the stuff of legend for residents up that way.
Unfortunately, the owners retired and moved away in 2010. The building sat vacant for a while, and was eventually inhabited by a mediocre and boring restaurant that lasted a surprisingly long time … then it sat vacant again … and we all waited … and wondered.
When I found out that Mountain Madre had decided to open another location there, I was skeptical, because my experience at their downtown location had not left me with a positive impression. To be fair, that experience was several years old.
We walked in to be seated and were astounded by the lovely interior design. It felt like we were attending a fancy Mexican wedding. They managed to make a space with lofty vaulted ceilings feel very cozy. The music was also nice, a laidback Balearic beach vibe, heavy on the global sounds.
The server was charming and delightful. She explained the cocktail and food menus with aplomb. The cocktail menu was so enticing that it was very difficult to choose. If you simply can’t decide, you can do flights of margaritas.
I went with the Heatwave: Astral Blanco, Ancho Reyes, Habanero Pineapple Syrup, fresh lime … and I drank it too fast. It was spectacular.
She had the Premium: Astral Reposado, agave, fresh lime, topped with Grand Marnier, and it was delicious.
The apps were all very appealing. There was nothing I wasn’t interested in trying. From empanadas and charred green beans to chorizo mussels and jalapeño hush puppies, it’s an interesting array of options.
The chips and dips option is a menu unto itself, so much so that they have samplers. We chose the chips with house salsa, queso, and Guacamole, all made from scratch and all perfect.
The soup of the day was a shrimp and corn chowder, which felt hearty and wholesome. I think it must be someone’s abuela’s recipe. I want the secret.
Every entree was also appealing. She chose the Enchiladas: Two flour tortillas stuffed with tinga chicken. Baked in poblano sauce and Monterey Jack cheese. Served with garlic aioli, rice, pico de gallo and corn salsa. 10/10 with this one. Perfectly seasoned with amazing sauce.
I went with the Barbacoa Beef Tacos: Slow-cooked, topped with pickled red onion, salsa verde and cotija cheese on corn tortillas. These really hit the spot. The pickled red onion was an excellent idea, and the side of black beans and salsa was unexpectedly perfect. Frankly, this was the best rice I’ve ever had at a restaurant. Cooked fluffy and light.
As is the case with most people and Mexican food, we ate too many chips, so there was no room for dessert.
When I first saw the prices, I was a bit put off, but after recognizing the quality and quantity, I think they’re appropriate, and we had a lot of leftovers.
Overall, I can’t think of any improvements needed with this place. We will be regulars, and even if a full meal isn’t on our plate, there’s a nice long bar to have drinks and apps on.
