North Carolina’s barbecue scene is legendary, and when whispers of exceptional ‘cue arise, any true food lover knows to investigate. My recent quest led me to Flat Rock, and more specifically, to the renowned Flat Rock Wood Room. This isn’t just another local eatery; Flat Rock Wood Room has garnered national attention, even being featured on the Food Network’s “Food Fest” with Anthony Anderson. For a restaurant only three years young, this speaks volumes.
The owners, veterans of the competitive Michigan barbecue circuit with numerous accolades, decided to bring their passion south. But in a region as serious about barbecue as Western North Carolina, reputation alone isn’t enough. You need to deliver, and Flat Rock Wood Room rises to the challenge, and then some.
Initially, glancing at the extensive menu online sparked some skepticism. Alongside a comprehensive barbecue selection—ribs, pulled pork, brisket, and more—it veers into unexpected territory with pizzas, subs, burgers, paninos, meatloaf, and catfish. The sheer variety raised the question: if the barbecue is truly exceptional, why such a broad menu?
The answer, it turns out, lies in the unique duality of the restaurant itself. Flat Rock Wood Room is almost like two concepts in one, mirroring its space which is divided into distinct areas. On one side, you step into “Wood Room Provisions,” a brightly lit, yellow space reminiscent of a classic, old-fashioned barbecue marketplace. Here, you can purchase everything from their signature food products to artisan crafts from local creators, including pottery and jewelry.
The other side of Flat Rock Wood Room offers a completely different ambiance. It’s a warmly illuminated dining area that exudes a cozy mountain bistro charm. The focal point? A magnificent wood-fired pizza oven. The mesmerizing dance of flames and the intoxicating aroma of smoked meats create an atmosphere that immediately melts away any critical preconceptions. The visual appeal of the wood-fired oven in action, combined with the promise of smoky flavors, makes it hard not to be captivated.
Adding to the allure is their impeccable beer selection. Navigating the impressive list of local brews, I happily settled on a French Broad 13 Rebels. My wife, equally delighted, discovered Flat Rock’s own Naked Apple’s Wicked Peel hard cider—a crisp and clean choice that proved to be the perfect complement to the barbecue feast ahead.
Our culinary journey began with the barbecue nachos, the sole appetizer showcasing their smoked meats. Crispy tortilla chips arrived generously loaded with a cheddar cheese sauce, succulent and smoky pulled pork, a drizzle of barbecue sauce, fresh green onions, and cool sour cream. While the cheese sauce had cooled slightly, and a touch of jalapeno or hot sauce would have elevated it further, the toppings were abundant, and the pulled pork was undeniably flavorful and tender.
Although tempting burgers passed by and paninos piqued my interest, I remained steadfast in my pursuit of wood-fired pizza and barbecue. The pizzas at Flat Rock Wood Room are crafted in the Neapolitan style, featuring house-made dough using Caputo 00 flour imported from Italy. Staying true to Neapolitan tradition, they are perfectly sized, around 10-12 inches. The menu presents a variety of options, from red sauce classics to white pies, with toppings ranging from meatballs to brisket. Our initial choice, the sopressata pie, was unavailable, leading us to opt for a simple pepperoni pizza.
The crust was exceptional, boasting a fantastic flavor and the signature char that only a high-heat wood-fired oven can achieve. It had the ideal “chew” and folded beautifully at the edges. This pizza exceeded all expectations; pizza at a barbecue restaurant seemed like a gamble, but this pie quickly proved their mastery extends beyond the smoker to the wood-fired oven.
And then came the barbecue, the heart of Flat Rock Wood Room. Ordering a half rack of their St. Louis style ribs, the sides selection narrowed down to wood-smoked mac and cheese and collard greens. The mac and cheese, while undeniably cheesy, leaned towards standard fare with subtle wood smoke notes. The collard greens, however, were bursting with flavor and a hint of sweetness.
Yet, it was the cornbread that truly stole the show from the sides. Served warm and topped with a luscious honey pecan butter, it was the kind of cornbread you could devour an entire basket of without realizing it. As delightful as the cornbread and sides were, they all played supporting roles to the undisputed star: the ribs.
The St. Louis style ribs at Flat Rock Wood Room are dry-rubbed, possessing such depth of flavor and smokiness that sauce becomes entirely optional. However, for those who desire it, a selection of homemade sauces is available (the spicy one is highly recommended). While some prefer a firmer St. Louis style rib, Flat Rock Wood Room prepares them to tender perfection, practically falling off the bone. They remained easy to handle and eat by hand, perfectly cooked without being overdone or mushy – simply perfection.
If I were a Flat Rock local, Flat Rock Wood Room would undoubtedly be a weekly dining destination. Despite the initially overwhelming menu, every dish we sampled was expertly prepared and delicious. The diverse menu ensures there’s something to please everyone, and cleverly, many dishes utilize the wood-fired oven. If you haven’t yet, make plans to add Flat Rock Wood Room to your list of must-try barbecue and pizza spots. And judging by the enticing burgers, it might just become your go-to for those as well.
Flat Rock Wood Room offers a dining experience that is both rustic and refined, casual yet exceptional. It’s a testament to the fact that you can master both barbecue and wood-fired pizza under one roof, creating a truly unique and satisfying culinary destination in the Asheville area. Make sure to call ahead for reservations, especially if you’re making the drive from Asheville – and definitely bring a hearty appetite.
