Our Story
Two Suitcases and Two Grand.
Reza thought they said “Nashville”, he was in L.A., by way of Germany, by way of Iran, parking luxury cars at the established restaurants on Rodeo Drive. He was trying to find himself, scout out the path toward his future, desperately searching for his destiny. A friend asked him the question we should all pose to ourselves when trying to find our career path, “what do you love doing?” After that it was simple, it made sense, Reza started cooking.
Reza Setayesh was born in 1964 in Iran. His father, a successful businessman, traveled regularly and would often bring Reza along. He found comfort in the foods of the region and when he and his father moved to Germany in the early 70’s Reza’s tastes expanded. Traveling throughout Europe offered Reza the opportunity to embrace different cultures, different lives and different foods. From fresh caught calamari by the Mediterranean to goat skewers in Morocco, Reza tried and loved them all. A sort of mid 70’s “No Reservations” but instead of featuring a smoking, graveled voice, curmudgeon this starred a wide-eyed, eager to learn teenager.
By ’79 Reza had found himself in LA, parking those cars and wondering where he would land. After realizing cooking is what he longed to do, he traded the valet uniform for an apron, keys for knives, the wheels of Ferraris for the knobs of a Viking Range. The deli that hired him knew he wouldn’t last. His attention to detail, his work ethic, his knowledge of food meant he’d move on soon. A regular customer of the deli, who just happened to be the general manager of noted Hollywood restaurant Pastelle noticed these facts, and offered Reza a job. But the dinner shift wasn’t enough he needed a lunch gig too, so he found work in a German restaurant nearby. Reza’s days consisted of creating German-California fusion for lunch and French-California fusion for dinner.
A co-worker told Reza of a new “European” style culinary school on the east coast, it was a tech school so the tuition was about 90% less than the CIA or Johnshon and Wales. The school was located in Asheville, NC. Reza had barely heard of NC much less Asheville. He asked around and kept hearing “Nashville’s nice”, no one seemed to know the tiny town in North Carolina was even on the map. It was like packing your bags and jumping into a black hole.
But jump he did and with two suitcases and two thousand dollars Reza Setayesh said goodbye to L.A. and boarded a plane headed for Atlanta to a smaller prop headed for Asheville. That evening, in the late summer of 1985, Reza picked up his 2 suitcases at baggage claim and walked outside into the cool mountain air. He stopped in his tracks, looked left, looked right, looked left again and then slowly turned around, heading back inside. He went to the rental car counter and innocently asked where to find the cab line. When the laughter died he realized he’d landed on another planet and stood still for a long moment, silently contemplating buying a return ticket home.
But Reza stuck it out, stayed in Asheville and flourished in school. He honed his skills and was part of the AB-Tech hot food team that won it’s first regional title. After a summer internship at the Cloister at Sea Island and graduation, Reza accepted a position with the Marriot Corporation in Washington DC. He was the executive chef of two Marriot properties with many restaurants and a never ending slate of weddings and special events. After a little over 6 years in DC Reza was asked to come back to AB-Tech, this time as an instructor. Asheville seemed like a welcome respite from DC and Reza accepted the position.
He had taught for one year when he was approached to be head chef of a new restaurant opening in Waynesville, NC, about half an hour from Asheville. Reza loved teaching but missed being on the line, creating dishes, wowing guests and accepted the job. But the fit wasn’t right and after a year he moved on to open the SourWood Grille at Springdale Country Club with a friend. But Reza’s dream had always been to have his own place, his name, his food, his vision.
In the spring of 2002 that dream became a reality and Rezaz opened for business with a focus on flavorful, well prepared, well sourced experiences. The dream, the vision, the reality were all a triumph. Rezaz hit the ground running and was a success from day one. It looked unstoppable. But then the floods came – literally. In September of 2004 the heavy rains of Hurricanes Ivan and Frances flooded Biltmore Village and much of Western North Carolina. The water level inside Rezaz reached 3 feet, ruining equipment, tables, chairs, floors, electrical wiring, you name it – it was ruined. Only one thing survived, the answering machine.
Reza and his wife Eva were devastated, disheartened and ready to pack it in, as were most of the damaged businesses in the area. The thought of rebuilding, without the help of insurance, was overwhelming, the dream had become a reality, then a nightmare. But Reza did rebuild and the decision and the hard work that followed didn’t come from his passion of food or a revived vision of a restaurant with his name above the door, it came from the answering machine.
The day after the flood, while surveying the damage Reza rescued the machine and listened to the messages, they were all the same, outpourings of love and support from customers and friends. Offers of help and assistance, from cleanup to cash. Messages of encouragement, “Don’t give up”, “Reopen soon” ,“Let us help”. Every day Reza would return, wading through the destroyed restaurant and listen to the new messages, they were his motivation, his drive, the fuel he needed to start from scratch. He had to erase the machine every day for a hundred messages was the maximum it would hold and every day he received a hundred more.
Now in it’s 10th year Rezaz is shining brighter than ever. A constantly evolving restaurant, a dream realized, for the second time. Guests love the variety of at least 13 different entrees all delicately combining the flavors of the Mediterranean and the modern, comfortable atmosphere of the dining room and bar. But the service at Rezaz is its shining star. A knowledgeable, well trained and attentive staff serve guests with professionalism and zeal. In fact, Rezaz was the first restaurant to be awarded “Best Customer Service” by the Asheville Chamber of Commerce.
Reza’s long road to Asheville led him to his vision and now, a little wiser with hair just a tad more pepper than salt, a beautiful wife and three musically gifted kids Reza couldn’t be happier. The dream is staying a reality, as they say in the mountains of Asheville, “come hell or high water.”
Lunch
Appetizers
Sweet Potato Gnocchi - Garlic, Basil, Crimini, Parmesan Cream 9/13-
Reza Mezze - Dips of Humus, Muhamara, & Zucca Ganouj with Warm Pita 10-
Crisp Shrimp & Calamari – Sweet & Sour Spicy Glaze, Sesame Seed, Scallions 9-
Smoked Seafood Platter – Local Trout, Salmon, dill crème, pickles & capers 10-
Wood Grilled Caesar Salad - Grilled Garlic Bruschetta & Parmesan 7-
Salads
Wood Grilled Chicken Caesar Salad - Roasted Red Pepper & Grilled Onion 10-
Scallops Crab Cake Salad – Winter Fettoush Salad, Red Onion, Remoulade 12-
Greek Salad- Grilled Chicken Breast, Seasonal Toppings & Pita 10-
Seared Duck Confit- Warm Cabbage Salad, Balsamic Vinaigrette, Currants, Oranges 12 -
Curried Chicken Salad – Bed of Arugula, Red Onion,Walnuts, Mustard Dressing 10-
Rezaz Classics
Sicilian Veal Meatballs – Risotto, Greens, Marinara, Pine Nuts, Olives , Currants & Parmesan 12-
Falafel in Pita - House Ground, Tatziki, humus, Romaine, Baba, Tabouleh & Lentil Salad 9-
Shawarma in Pita – Humus, Baba, Tahini, Romain, Pickled Vegetables, tatziki & Frits 9-
Lamb Burger-- Goat Cheese, Red Onion, Tomato, Arugula, Polenta Fries & Tomato Jam 10-
Pizza Verdura- Roasted Winter Squash, fontina, Grilled Red onion, brussels leaves 10-
Mediterranean Lunch Box
Includes Basmati Primavera, Spring Salad & Condiments
Grilled Scottish Salmon, Herb Aioli 10-
Seared Ahi Tuna, Escabache, Pine nuts, Raisin 9-
Moroccan Chicken Tagine, Cashews & Coriander 9-
Spiced Lamb Gozlameh, Fontina, Onion Jam, Pistachio 10-
Braised Local Lamb Stew, Feta & Mint 9-
Marinated Tenderloin Kebob, Peppers & Onion 9-
Roasted Vegetable Tagine, Chickpeas & Greens 9-
Coq au Vin, Red Wine Chicken Stew 9-
Seafood Catalonian, Chorizo, Tomato, White Wine 9-
Sides
House Fries with Tomato Jam 4-
Sweet Potato Fries with Harissa 4-
Sautéed Greens with Golden Raisins, Garlic & Lemon 4-
Roasted Fall Vegetables 4-
Dinner / Dessert
One
Turkish Creamy Pistachio Bisque - carrot pistachio salad, cumin 7-
Sprouted Chickpea Falafel - Frisee, tatziki, lemon tahini, pickles, fettoush 7-
Spring Pea Gnocchi - peas, asparagus, radishes, guanciale, balsamico 8-
Wood Grilled Caesar Salad - parmesan, crisp prosciutto, bruschetta 7-
Sindria Insalata - arugula, watermelon, red onion, walnuts, pecorino, saba, evoo 7-
Scottish Salmon Rillets - country mustard, cornichon&pickles, fennel, melba, polpo 8-
Two
Crisp Shrimp & Calamari - sweet sour spicy glaze, scallions, sesame seed 10-
Grilled Asparagus - jamon, fried poached farm egg, lemon, sugared almond 10-
Soft-shell Crab - spring fettoush salad, roasted shallot vinaigrette, saffron aioli 11-
Mykonos Mussels - oregano, cream, marjoram, garlic, chablis, pita chips 10-
Reza Mezze - humus, muhamara, babaganouj, feta, calamata, warm pita 10-
Grilled Flat Bread - duck confit, grilled red onion, pistachio, fontina, arugula, saba 12-
Three
Leitao Assado - roasted suckling pig, heritage pork skirt steak, fingerlings, primavera 15/20-
Taleggio Walnut Ravioli - smoked tomato sauce, sautéed greens, parmesano 15/20-
Seared NC Trout - crab beignets, lemon dill fennel, melted onion, trout remoulade 19-
Seared Sea Bream - Portuguese curried vegetable, fergola, cashews, cilantro 24-
Spit Roasted Poussin - eggplant imam bayildi, basmati rice, tatziki, sumac 18-
Grilled Wild Boar Sausage - white bean ragout, swiss chard, grape port reduction 15/20-
Hot Smoked Duck Breast - gnocchi, duck confit, spinach & leeks, fraises, vincotto 25-
Paella Valencia - scallops, shrimp, mussels, chicken, chorizo, pepper sofrito, lemon 16/22-
Braised Rabbit Cacciatori - potato mint ravioli, garlic spinach, orange gremolatta 16/22-
Balsamic Braised Lamb Shank - olive gnocchi Romagna, asparagus, torshi litte 23-
Seared Sea Scallops - tuna egg borek, marinated cucumber, spicy tomato ojja 25-
Grilled Rib Eye Filet - herb bacon potato gratin, asparagus , mushroom ketchup 24-
For the Table
Grilled Asparagus 6-
Sautéed Greens, preserved lemon & raisin 5-
Spring Fettoush 5-
Hand Cut Pommes Frites 4-
Marinated Cucumber 5-
Dessert
PLATES
Baklava - Pistachio and Walnut filling, Cinnamon Gelato, Honey 7-
Citrus Pound Cake - Grilled, Spiced Rum Compote, Roasted Pear Gelato 7-
Local Apple Spice Roulade Cake - Apple Walnut Cream Cheese Filling, Apple Cider Honey 7-
Chocolate Ganache Torte - Cranberry Orange Sorbet, Port Reduction 7-
Duo of Gelato or Sorbet 7-
Cinnamon Cheesecake - Pineapple Cranberry Compote, Tuile 7-
CHOCOLATES AND COOKIES
Pistachio White Chocolate Truffle 2.25
Cranberry Truffle 2.25
Peppermint Pinwheel Cookie 1.50
Linzer Cookie 1.50
Sugar Cookie 1.25
Old Fashioned Chocolate Chip Raisin Cookie 1.50
LOOKING THROUGH THE GLASS
Pear and Frangipane Tart 5.50
Bourbon Pecan Tart 5.50
Tiramisu 5.25
Reese’z Bombe 4.95
Cranberry Vanilla Creme Brulee 5.50
Belgium Pot de Creme 5.50
Sicilian Cannoli 3.75
Bar
Antipasti
Create your own from the following offerings
One 4.5- Three 11- Five 17- Eight 24-
FORMAGGI: Italian Cheeses with Onion Jam
Gorgonzola Naturale: Creamy, Spicy with Earthly Flavors, Aged
Chocolate Lab: Firm, Buttery, Cocoa rubbed
Pack Square: Brie Style, Smooth Ripeness, Cow’s Milk
Manchego: Mild, Olivey, Nutty Flavor, 9 mo.
Mozzarella: Mild, Creamy, Soft
Ellington: Earthy, Hint of Goat, Smooth Creamy
AFFETTATI: Italian Cured Meats
Chorizo: Aged, Tangy with Spices
House Duck Proscuitto: Cured, Elegant
Prosciutto di Parma: Best of the Region
Coppa: Cured Pork Shoulder, Aged, Rustic Flavors
House Rabbit Pork Pate: Dijon Mustard
Fennel Salami: Mild, Creamy, Toasted Fennel
FRUTTI DI MARE & VERDURE: Seafood & Vegetables
House Smoked Salmon : Cumin Cured
Roasted Brussels
Roasted Pepper: House Fire Roasted
Dolmas: House made Grape Leaf Roll
Funghi: marinated Crimini Mushroom
Arrostito all’aglio: Roasted Sweet Garlic
Cannelini: White Bean Herb Salad
OLIVES:
Green Cerignola: Crisp, Mild Nutty Notes
Kalamata: Orange & Rosemary Flavors
Nicoise: small robust & Natural Taste
DIPS:
Zucca Ganouj
Hummus
Walnut Pomegranate
Smaller Plates
Roasted Butternut Bisque - Fried Sage & Toasted Pumpkin Seeds 7-
Arugula Salad - Poached Pear, Goat Cheese, Toasted walnuts, Balsamico, EVOO 7-
Wood Grilled Caesar Salad - Grilled Bruschetta 7 with Chicken 11-
House Pommes Frites with Truffle Oil 4-
Fried Shrimp & Calamari - Napa Cabbage, Sweet & Spicy Glaze, Sesame, Scallion 9-
Lentil Falafel - Frisee Salad, Crisp Poached Egg, Pickled Red Onion 7-
Herb Potato Gnocchi - Braised Pork Cheeks, Crème Fraiche &Balsamico 9-
Small Plates
Scallops Crab Cake - Winter Fettoush, Shallot Vinaigrette, Pickled Apple 10-
Braised PEI Mussels - Roasted Garlic, Sofrito, Basil, Fresh lime& Chardonnay 9-
Seared Ahi Tuna Greek Potato & Feta Cake - Olive and Orange tapenade 12-
Seared Scottish Salmon - Pine Nuts, Capers, Sultanes, Spinach over legumes 13-
Grilled Filet kebob - Certified Angus Beef, Tabouleh Salad, Tatziki 12-
Roasted Duck Leg Confit - Farro Risotto, Balsamic & Pistachio 14-
Grilled Funghi Pizzetta - Garlic, Roasted Crimini, Fontina, Rosemary 10-
Grilled Verdura Pizzetta - Roasted Winter Squash, Grilled Red Onion, Brussels, Fontina 10-
Grilled Portabello Panino - Grilled Red Onion, R.Pepper, Provolone & Salsa Rosso 9-
Mufalatta Panino - Assorted Italian Cold Cuts, Provolone, Olive Relish & Arugula 9-
Chef's Table
Working long hours and wanting to see their friends and families, chefs would often feed them in the kitchen as they prepared meals for the guests of the restaurant. The chef’s table at Rezaz is your opportunity to be part of the family.
Enjoy a 5 course tasting menu personally created for you as you dine beside the “line” and under the “Pandelier”, a magnificent metal sculpture created from the original sauté pans used during the restaurant's first decade.
The chef’s table at Rezaz is available for up to 12 guests nightly and menus can be coordinated to your personal tastes. Please call or email to reserve your place in the kitchen.
Essentials
Lunch
Monday - Saturday 11:30 - 2:00
Dinner
Monday - Thursday 5:30 - Until
Friday 5:30 - Until
Saturday 5:00 - Until
Sunday 5:30 - Until
Bar
Monday - Saturday 10am - Late
Follow us for insight, instruction, musings and a behind the scenes look at a restaurant life.
Reza's Journal
Rezaz Facebook Page
Reza on Twitter
Reservations may be made by calling:
828.277.1510
Or online through Open Table
28 Hendersonville Rd.
Asheville, NC 28803
info@rezaz.com
The Benedetto Room is a private sanctuary in the back of the restaurant, perfect for groups of up to 24.
Rezaz is also available for larger functions and catering. Please call or email for more information.