Blue Mountain is proud to present "The Other Side of the Mountain"
Mountain Express Review March 5-2008
"...scenario last month at Blue Mountain Pizza in Weaverville, which recently debuted a monthly Monday-dinner series for which all the tables are draped in white linens and the kitchen swaps shredded mozzarella for brie. “We thought it would be exciting to transform the restaurant one Monday evening a month into a fine dining establishment,” a blurb on the pizza parlor’s Web site explains.
Happily, the experiment is equally exciting for diners. Even folks who don’t regularly dine at the cozy eatery, and are thus spared the thrill of seeing their hamishe haunt get all gussied up like a scraggly skateboarder on graduation day, are sure to delight in the four-course prix-fixe feast Blue Mountain is offering. (The prix, by the way, is an eminently reasonable $40, not including drinks, tax and tip.) Every dish I sampled was prepared with skill, care and all the enthusiasm...
...Indeed, Blue Mountain manages to successfully meld sincere hospitality with stern exclusivity on third Mondays, starting with the “Private Party” sign posted on its front door. Although its wooden interior retains all the warmth the restaurant exudes when clad in street clothes, servers are notably knowledgeable and attentive, befitting a just-south-of-fine-dining establishment...
...Although all four courses skewed very rich—if Blue Mountain served any more courses, they’d probably have to charge less to offset the inevitable stomachaches—I was won over from the first, a starting course of six baked oysters...
...What Blue Mountain’s doing is not only delicious, it’s inspirational. Might a Chinese restaurant like to try its hand at Italian? Why shouldn’t an upscale restaurant fry up a few chickens? Here’s to Blue Mountain, for being at the forefront of edible experimentation and giving area diners a reason to pachanga."
At Blue Mountain we are always looking for new and exciting things for our customers. With a talented chef working as one of our managers we thought it would be exciting to transform the restaurant one Monday evening a month into a fine dining establishment; white table cloths, fine wines, incredible food and relaxing music. So "The Other Side of the Mountain " was born. On each third Monday of the month, and by advance reservations only, we will welcome a limited, very limited, number of guests into our dining room.
On the first of the month the menu will be posted and you will have an opportunity to place your reservation. Only twenty people will be seated for each dinner. When making your reservation you will need to place your entrée order.
The cost of this evening will be $55 per person excluding alcoholic drinks, tax and gratuity.
If you would like the wine pairing it will be an additional $15 per person
Views of Blue Mountain decked out for Christmas. Just an idea of how the place will look when you attend a Monday Night Dinner
Michael Vanhoose, by day one of our managers who brings you the great food you have come to expect at Blue Mountain, but one Monday a month, the third Monday, he is your Chef at The Other Side of the Mountain. And as those who have attended one of our special dinners can tell you, you are in for a treat.
Thanks to you, our customers and friends, we have enjoyed great success with our Monday night dinners. As a matter of fact each has been a sell out and even now many of you are asking when the next one will happen.
For the last year we have been on a random schedule but now that Mike Vanhoose
has graduated with his Degree in Culinary Arts from the famed
