Red Stag Grill

A chandelier built from bundled branches hangs over Red Stag Grill’s private dining room, ringed by small mounted antlers on red walls; the main room runs hand-hewn beams and tables over walnut floors. The restaurant sits inside the Grand Bohemian Lodge in Biltmore Village, which closed after Hurricane Helene in September 2024 and did not reopen for more than seven months. Its cellar racks bottles in stacked stone, an Overture by Opus One among them. The kitchen sends out a crosshatched, seared cut fanned over squash purée and beets, a peach wedge and charred kale beside it, dark fruit sauce underneath. At the bar, a matching antler chandelier lights glass-fronted cabinets stacked with bottles, and the stools stand on turned wood legs. Summer’s rotation brought the Blushing Melon and the Citrine Heat, built on Tito’s Handmade Vodka and Lalo Tequila. Prime Rib Night lands on Wednesdays, a three-course menu Michelle Britten built around the cut; Wine Up Mondays halves bottle prices across the list. The kitchen leads here — the bar is secondary, built for a nightcap rather than a destination pour. The lounge, at 11 Boston Way, keeps pouring after the kitchen stops seating. Sit at the bar if a drink, not dinner, is the plan.