We believe that the finest meal begins before the kitchen — in the soil, the season, and the hands that tend the land. Field & Flame was built on a single conviction: that honest ingredients, treated with patience and heat, require nothing more. Every plate we send out is a dialogue between the farm and the flame, rooted in what this particular mountain moment wants to offer.
Our partnerships with over thirty regional farms, ranches, and foragers mean our menu shifts with the weeks, not the calendar. What arrives at your table is what grew within sixty miles of your chair.
Nora grew up in a small farming community outside Boone, NC, where her grandmother's table was an act of radical generosity — nothing wasted, everything deliberate. After training under open-fire pioneers in Charleston and a formative tenure at a wood-burning Michelin-starred kitchen in the Basque Country, she returned to Western North Carolina with a singular obsession: coaxing the deepest flavor from ingredients that were still in the ground yesterday.
At Field & Flame, Nora leads with curiosity, never formula. Her kitchen maintains a strict nose-to-stem philosophy — beet tops become sauce, spent grain feeds tomorrow's bread, and the wood ash left in the hearth goes back to the vegetable garden. It is cooking as relationship: with place, with season, and with the people who feed us.
"I'm not chasing novelty. I'm chasing truth on the plate — what this valley tastes like on a Thursday in October."
Ember-buried candy stripe beets, whipped goat's curd, pickled beet green oil, toasted sunflower, cider-honey glaze.
Heritage breed duck aged six days, seared over white oak, sunchoke purée, muscadine reduction, charred leek ash.
72-hour braise finished in the wood hearth, creamy polenta milled from Anson Mills grits, fire-roasted tomato, gremolata.
Line-caught Appalachian brook trout, cold-smoked over hickory, sorrel cream, pickled mountain cucumber, rye cracker.
Dinner at Field & Flame is an unhurried experience — we ask that you arrive ready to stay a while. Tables are held for 15 minutes past reservation time. We accommodate dietary restrictions with advance notice; please mention them when booking.
| Tuesday – Thursday | 5:30 pm – 9:30 pm |
| Friday & Saturday | 5:00 pm – 10:30 pm |
| Sunday (Harvest Supper) | 4:30 pm – 8:30 pm |
| Monday | Closed |
Tucked beneath the main dining room, our stone-walled Root Cellar seats up to twenty-four guests in complete privacy. The space carries its own hearth and wood-fire grill, and every private dinner is a bespoke collaboration — a custom menu drawn from whatever the farms are delivering that week, wine pairings curated from our cellar, and a table set exactly as you envision it.
We host rehearsal dinners, corporate retreats, milestone celebrations, and intimate chef's-table evenings. Availability is limited; we recommend reaching out four to six weeks in advance.
Inquire About Private Events
"A kitchen in genuine conversation with its landscape. Calloway's restraint is her greatest weapon."
"Field & Flame renders the Appalachian table with the precision of a great French kitchen and the soul of something far older."
"The beet dish alone is worth the drive. This is the most honest dining room in Western Carolina — possibly in the South."
| Tuesday – Thursday | 5:30 pm – 9:30 pm |
| Friday & Saturday | 5:00 pm – 10:30 pm |
| Sunday (Harvest Supper) | 4:30 pm – 8:30 pm |
| Monday | Closed |
