Diggin' The Quarry

Marshall Gordon

On a rainy Tuesday night, we ventured into The Quarry. Soft lighting, lots of quarry stone on the walls, a gorgeous walnut bar and a talented fellow at the piano made us forget that we looked like drowned rats.

The restaurant is an open space, with bar seating for 15 at the back of the restaurant and several high stools clustered around the baby grand at the front. It makes for a dynamic visual as well as good people watching.

Sitting down in comfortable, padded wrought iron chairs, the four of us gazed at the original mural paintings of historic Brevard landmarks on the walls, all done by local artist Matthew Lee Hoxit. Also vying for attention is the blacksmith artistry of Richard Merrill of Bear Forge Blacksmithing, who can take credit for much of the ironwork.

Our waitress, menu and wine list in hand, greeted us immediately. The Quarry has an intriguing option of wine flights available; three 2 oz. pours for $10 — It was a wonderful way to try several new wines without the commitment to a full glass and the pours were generous enough that a flight could easily take one from appetizer through entrée. There are multiple wines by the glass as well as the bottle; the list is hand-chosen by owner Tracey Quarry, featuring several vineyards that we recognized as well as some unique offerings.

Though the menu tilts heavily towards entrees, there were several appetizers available such as phyllo stuffed Brie, escargot and goat cheese bruschetta. A house salad or Caesar can be had and we found the Caesar to be an excellent starter. At $4, it was a nice size salad with bright flavor and fat shavings of Parmesan. You can add pungent anchovies for slightly more. A loaf of French bread with a crunchy crust and warm, soft center came to the table with our salads, accompanied by herbed dipping oil, which is brushed on the bread before baking to give it a flavor boost.  

Entree choices were varied; there really is something for everyone. One friend chose the trout, which was sautéed beautifully and simply presented, focusing on the fresh flavor of the fish. Another chose shrimp scampi, served with garlic, capers, basil and white wine over capellini. Our third friend opted for the steak, a Black Angus filet mignon with "drunken" goat cheese and garlic potato puree on sautéed spinach. Marinated and cooked over charcoal, this tender steak was a big hit.

Marshall Gordon

I couldn't decide — so in a moment of wild abandon, I asked our waitress if the chef would choose for me. She came back to the table, asked a few questions about how I liked my meat prepared and if I enjoyed a bit of spice and headed back to the kitchen.

What appeared was a dish not on the menu...thin slices of rare beef with a complex sauce of multi-layered flavors atop grilled eggplant, yucca (a real treat, if you have never had it — this is a root indigenous to South America with crisp, white flesh that tastes somewhat like a starchy potato), spinach and asparagus. The dish was delicious and we were delighted when chef Sergio Castro came out for a visit to the table.

Originally from Peru, Chef Castro is the creative talent (formerly) of Sergio's Bistro in Toxaway. Quarry sums up his style as, "Eclectic American with a Latin flair." The menu changes seasonally and Chef Castro is amenable to special requests.

During the summer season, The Quarry takes advantage of local talent from the Brevard Music Center and during the winter, talented pianists provide background music, adding to the ambiance. A family celebrating a birthday the evening we were there was treated to a snippet of an aria from their waitress, who turned out to have a master's degree in opera.

Quarry, who began her restaurant career in New York and Atlanta, says, "We were striving for a very relaxed, city feeling in Brevard and wanted a menu that would provide something for everybody."