As a frequent diner in the North Carolina mountains, I have found that trout is on many menus and is usually a good bet if you like this freshwater, not-fishy fish that is kin to the salmon. In these parts, it’s likely to be very fresh, not frozen, and locally sourced from commercial farms nearby. Smoked trout is also presented as a tasty ingredient in dips and appetizer plates at better restaurants.
Rainbow trout seems to be the most common offering because that’s what’s farmed in this neck of the woods. Rainbow trout (Salmo gairdneri) is originally from the Sierra Nevada out west--not a native species here. It was released into North Carolina streams in the 1880s, while brown trout (Salmo trutta) from northern Europe was introduced in 1905.
Brook trout (Salvelinus fontinalis), also known as speckled trout, is our native species and still North Carolina’s official fish, but it’s under stress in many streams and lakes because of habitat loss and the dominance of the other two species. With the high demand for fresh trout, you may not see any specific identification of the species you are being served other than “NC Mountain Trout,” because restaurant suppliers may shift according to supply.
One relatively new Blue Ridge restaurant has become a standout for trout in Avery County. The Tin Trout opened in 2021—a rough time to launch, thanks to Covid. They also experienced a bumpy start because of plumbing repairs. But now this comfortable, non-fussy restaurant has hit its stride. As they put it on their menu: “Trout is the sustainable, low mercury fish, labeled a ‘best choice’ by the EPA and FDA.This fish is one of the healthiest fish you can include in your diet. Plus, it’s an excellent alternative to the often overfished salmon.”
Located in Crossnore, on US 221, it’s about halfway between the villages of Linville Falls and Linville. Appropriately, the restaurant sits in a community once known as Trout. They do not serve beer and wine, though patrons can bring their own beverages. The Linville Falls Winery—also a popular newcomer to the area—is only five miles south on 221.
Tin Trout’s menu is cheerfully eclectic. Appetizers include a fabulous smoked trout dip made with cream cheese, scallions, and pink, house-pickled onions. A Carolina poutine is made with Ashe County cheese curds and fries, smothered in home-made gravy. Fried green tomatoes, peel and eat shrimp, and Thai chili duck wings are also on the menu. Crispy fried Chesapeake oysters were an appetizer special on both of our recent visits--very nicely seasoned.
Burgers and sandwiches, including a New Orleans Po’ Boy and South Beach Cuban are offered for both lunch and dinner. Seafood baskets are also popular—not your usual mountain fare. But the trout is the thing. Grilled and boneless, of course. House made sweet cucumber pickles land on every table to start. They taste just like my grandmother Stella’s did 50 years ago.
There’s a meatloaf entrée declared delish by a diner guarding his plate when we looked too interested, chicken carbonara, shrimp and grits, and several other specials each day. The vegetable list is pure country fare—grits, green beans, mac and cheese, buttered carrots, collards, a veggie casserole, de rigueur cauliflower, and sweet and mashed potatoes. It’s easy here to make a meal without meat. Likewise, the dessert menu is long and irresistible.
Chef Kirsten Mitchell grew up here; her father was among the top 50 U.S. chefs in 1983, so named by Food & Wine magazine. For a time, he owned the fine dining spot called Morels in Banner Elk, where Kirsten got some of her training. She was later a chef in Atlanta, then a caterer for a yoga retreat, worked at Disney World, and finally came home to the now-much-missed Bistro in Boone. She moved to Wilmington for a time and was voted best new chef by local patrons as recognized by Food & Wine. Then she did a stint with her own food truck before coming home to higher altitudes.
Kirsten has now been joined in the kitchen by Chef Scott Patrick, and things are going swimmingly. There’s outdoor dining on a creekside patio or indoors in what was once a garage—a modest shed with windows looking out on a pastoral scene behind the restaurant. Though it’s hard to make it in the restaurant business in a resort area when about half your clientele disappear during the winter months, the Tin Trout is decidedly worth the drive for a fresh fish feast. We’re hooked.
NOTE TO READERS: Do you have a lima bean story? In July we will tackle the topic and would love to hear from you in 100 words or less about what butter beans mean to you! Use the Comments button here…
Hi Georgann! I always enjoy your articles and Donna's photos! The Tin Trout sounds like a destination for Sonny and me!
My father disliked lima beans so none were served. When I was able to try them on my own, I agreed because they reminded me of undercooked fava beans. Later, living in south Louisiana, I was introduced to baby limas seasoned with all that region has to offer. Yum.