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 - Crimini, Peas, Garlic, Parmesan Cream Sauce 9/13-
Reza Mezze - Dips of Humus, Muhamara, & Baba 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-
Soft Shell Crab Salad - Napa-Red Cabbage Slaw, Avocado, Asparagus, Remoulade 10-
Greek Salad - Grilled Chicken Breast, Traditional toppings & Pita 10-
Chopped Med Salad - Smoked Shrimp, Greens, Chickpeas, Spring Vegetables, Red Pepper 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-
Local Organic Sirloin Burger - Bacon, Fontina, Fried Egg, Mustard Aioli, Arugula & Frits 10-
Pizza Verdura- Sundried tomato, Red Onion, Spinach, Artichoke, Ricotta 9-
Mediterranean Lunch Box
Includes Basmati Primavera, Spring Salad & Condiments
Grilled Scottish Salmon, Herb Aioli 9-
Tuna Nicoise Style, Fried Local Egg 9-
Moroccan Chicken Tagine, Cashews & Coriander 9-
Duck Confit Gozlameh, Fontina, Onion Jam, Pistachio 9-
Braised Local Pork Shoulder, Med BBQ & Napa Slaw 9-
Braised Local Lamb Stew, Feta & Mint 9-
Marinated Tenderloin Kebob, Peppers & Onion 9-
Seven Vegetable Couscous, Chickpeas & Greens 9-
Curried Chicken Salad, Currants & Spring Onion 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-
Crisp Polenta Fries with Tomato Jam $4-
Dinner
One
Trio Spring Onion Bisque - fried leeks, basil arugula pesto 6-
White Bean Spring Salad - curry vegetable kefte, tatziki sauce, pickles, radish 7-
Smoked Asparagus Salad - crisp duck egg, lardoons, lemon zabaglione 8-
Wood Grilled Caesar Salad - parmesan, crisp prosciutto, bruschetta 7-
Young Arugula Salad - local strawberries, crisp walnuts, goat cheese, balsamico 7-
Two
Crisp Shrimp & Calamari - sweet sour spicy glaze, scallions, sesame seed 9-
Braised PEI Mussels - curry coconut ginger broth, fresh lime, cilantro 9-
Crisp Soft Shell Crab - avocado, frisee salad, romesco vinaigrette 10-
Sweet Potato Gnocchi - parmesan cream, crimini, peas, balsamic 9-
Reza Mezze - humus, muhamara, babaganouj, feta, warm pita 10-
Smoked Mozzarella Ravioli - fresh artichoke, poppy seed butter, radish 9-
Grilled Flat Bread - roasted wild mushroom, fontina, garlic, rosemary 10-
House Smoked Platter - salmon, local trout, shrimp, dill crème, pickles, toast 10-
Three
Spring Vegetable Moussaka - grilled eggplant, sautéed greens, Greek béchamel 17-
Seared NC Trout - crab Kedgeree, French beans, melted onion, trout remoulade 18-
Seared Red Snapper - scallops kibbeh, spring fettoush, asparagus, romesco 20-
Organic Chicken Breast - chicken bisteeyah, baby carrots, almonds, natural jus 19-
Crisp Duck Leg Confit - roasted yam, teenage greens, balsamic, pistachios 18-
Four
Hot Smoked Duck Breast - parsnip potato latke, spinach & leeks, raspberry vincotto 23-
Paella Mariscos - scallops, shrimp, mussels, squid, chorizo, sofrito, lemon aioli 16/22-
Braised NC Beef Brisket - potato gnocchi, green beans, horseradish sauce 16/22-
N. African Lamb - braised ribs, merguez sausage, feta polenta, eggplant, pesto, yogurt 22-
Seared Sea Scallops - spring pea, dolmas, ginger lime emulsion, shakshuka 16/22-
Grilled Filet Mignon - thyme potato pave, asparagus, bone marrow, mushroom ketchup 24-
Vegetables
Asparagus & French Beans 5-
Sautéed Greens, preserved lemon & raisin 5-
Polenta Fries 5-
Hand Cut Pommes Frites 4-
Creamy Risotto 5-
Bar
Antipasti
Create your own from the following offerings
One 4- Three 10- Five 15- Eight 22-
FORMAGGI: Italian Cheeses with Onion Jam
Gorgonzola Naturale: Creamy, Spicy with Earthly Flavors, Aged
Cacio De Roma: Roman Favorite, Tangy, Mild, Elegant
Taleggio: Creamy, Balanced, Nutty Flavors, Nuances of Fruit
Manchego: Mild, Olivey, Nutty Flavor, 9 mo.
Mozzarella: Mild, Creamy, Soft
Aged Gouda : Creamy, Rich, Herb & Spices
AFFETTATI: Italian Cured Meats
Chorizo: Aged, Tangy with Spices
Salametti: Small Salami, Spicy
Coppa: Cured Pork Shoulder, Aged, Rustic Flavors
Prosciutto di Parma: Best of the Region
Sopressata: Dry Cured Salami
Fennel Salami: mild, creamy, toasted fennel
FRUTTI DI MARE & VERDURE: Seafood & Vegetables
Salmon Escabache: Garlic, Onions & Pine Nuts
Melanzane: Wood Grilled Eggplant
Asparagus: Grilled Spring Asparagus
Verdura: Pickeled Vegetables
Caponatta: Ragout of Eggplant & Veggies
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:
Eggplant BabaGanouj
Hummus
Walnut Pomegranate
Smaller Plates
Trio Spring Onion Bisque - Fried Leeks & Basil Arugula Pesto 6-
Arugula Salad - Local grilled peach, Goat Cheese, Toasted walnuts, Balsamico, EVOO 7-
Wood Grilled Caesar Salad with Grilled Bruschetta 7- with Chicken 11-
House Pommes Frites with Truffle Oil 4-
Fried Shrimp & Calamari - Napa Cabbage, Sweet & Spicy Glaze, Sesame, Scallion 9-
Creamy Spring Risotto - Tomato, Peas & Parmesan 7-
Sweet Pea Gnocchi - Parmesan Cream, Asparagus, Peas & Balsamico 9-
House Smoked Salmon - Toast Points, Cream cheese, Onion, Capers & Arugula 9-
Small Plates
Crisp Soft Shell Crab - Avocado, Frisee’ & Romesco Vinaigrette 10-
Braised PEI Mussels - Coconut Curry Ginger Broth, Fresh lime & Cilantro 9-
Seared Ahi Tuna Greek Potato & Feta Cake, Olive and Orange tapenade 12-
Seared Scottish Salmon Pine Nuts, Capers, Sultanes, Spinach over Legumes 13-
Roasted Pork Sliders (3) - Creamy Horseradish Sauce, BBQ onion 12-
Grilled Filet Kebob - Certified Angus Beef, Tabouleh Salad, Tatziki 12-
Roasted Duck Leg Confit - Local Teenage Greens, Balsamic & Pistachio 14-
Grilled Rossa Pizzetta Garlic, Roasted Pepper, Basil, Fresh Mozzarella 9-
Grilled Funghi Pizzetta - Roasted wild mushrooms, Garlic, Rosemary, Fontina Cheese 10-
Grilled Portabello Panino - Grilled Red Onion, Asparagus, 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.