Coming Soon: Black Chile Mexican Grill at Biltmore Fashion Park

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Biltmore Fashion Park always seems like its own little self-contained universe. The upscale plaza offers shopping, community movie nights, and a dozen or so diverse restaurants, from national brands like Cheesecake Factory and California Pizza Kitchen to Dr. Andrew Weil's True Food Kitchen concept and celebrated local chef Christopher Gross' European-influenced bistro.

The only thing missing is some good Mexican grub.

Enter Black Chile Mexican Grill, a new concept from Michael McDermott and Jason Merritt (the guys behind Kona Grill's original design). Black Chile will feature classics such as ceviche, tacos and cojita-grilled corn, plus spicy Mexican meatloaf, machaca, Shrimp Diablo and chimis. Also look for 130+ tequilas and house-blended margaritas in kicked-up flavors including prickly pear and jalapeño-strawberry.

Black Chile is slated to open at Biltmore Fashion Park on Monday, May 16. Hours will be 11 a.m.-11 p.m. Monday through Thursday, 11 a.m.-midnight on Friday and Saturday, and 11 a.m.-10 p.m. on Sunday.

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Good margaritas, bland food.Meant to have lunch today, but left after getting our appetizers. Will never be back. We had the guacamole, which came with chips and salsa. The chips were great- thin, crisp, and salty, The salsa tasted like plain crushed tomatoes and the guacamole needed everything - lime juice, cilantro, salt - it had no flavor.


 Posting a comment here in case anyone does a search for Black Chile Mexican Grill to get feedback.  The restaraunt is now open and I had lunch there yesterday (5/20/11) with some co-workers.  It is an upscale restaraunt, no doubt about that.  We had quite a sampling of the offerings, with mixed reviews.  The Diablo Shrimp was good, but a pretty pricey lunch at more than $18.  The fish tacos were a disappointment - a soft tortilla with a smidgen of fish with a chipotle dressing.  Period.  One of the members of our party had the meatloaf and the first bite was great, but with each subsequent bite, the opinion became less favorable.  The beans were quite bland.  The sticky rice was interesting - I've never had rice like this before - but the sweetness of it was a little off-putting.  I like my Mexican dishes to have a bit of spice to them, and neither the beans nor the rice hit the mark.  Most Mexican restaraunts that I've been to offer up free chips and salsa - not here.  They're $2.  The shrimp caviche was pretty tasty and we loved the queso, scraping every last bit from the skillet.  All in all, it was an okay but rather pricey dining experience.  I predict that they will do well for a time, and then fade away once the local lunch crowd says "been there, done that". 


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