Frogs Leap Public House

American Restaurant, Gastropub, and Pub$$$$
Waynesville
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8.2/10
36
ratings
  • Ranked #3 for American restaurants in Waynesville
  • Kaighn R.
    "Local Collard Greens With Smoked Ham Hock And North Carolina Vinegar"(2 Tips)
    Kaighn R.
    "Hole/Smoked Pork Belly Confit/Poached Egg"(2 Tips)
    Cristina V
    "MUST try the Parm truffle fries and the garlic mussles."(2 Tips)
    Thomas R.
    "The quail egg pork belly with fried rice is awwwwesome!"(3 Tips)
25 Tips and reviews
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  • smoked ham
  • collard greens
  • good for dates
  • blackened chicken
  • grits
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  • Cristina V
    Cristina VApril 20, 2014
    Amaze maze. Glad to have found this great spot thanks to yelp. MUST try the Parm truffle fries and the garlic mussles. Had a great hoppy beer from a local brewery here as well. Cozy ambiance 5 STARS!
  • Sally R.
    Choose small plates for a 'tasting menu' experience. Reasonable, interesting and delicious food. Service and atmosphere great.
  • Steph N.
    Steph NorrisMay 4, 2014
    This place is awesome- great environment, food is incredible and service is over the top excellent - especially considering the price.
  • Kaighn R.
    Kaighn RaymondApril 29, 2012
    Try the Herb Grill Springer Mountain Farms Chicken Breast, English Pea Fingerling Potato Ramp Bacon And Smoked Mushroom Hash, Ramp Persillade
  • Brad
    BradJuly 11, 2012
    Grab a front window seat and prepare for a fabulous dining experience. Judy is an excellent server.
  • Kaighn R.
    Kaighn RaymondApril 29, 2012
    Try the House Ground Brasstown Beef Hamburger With House Smoked Pepper Bacon White Cheddar Cheese And Pickled Ramp Burger Sauce
  • Deborah H.
    Deborah HudsonAugust 19, 2013
    Our first visit and the food was very good. No kids menu but there is a grilled cheese on the main menu.
  • Kaighn R.
    Kaighn RaymondMarch 24, 2012
    Try the Pan Roasted North Carolina Flounder/Local Green Onion/Corn/Tomato/Zucchini/Scarlet Runner Succotash/Lemon Thyme Broth/Lemon Tempura
  • Greg M.
    Greg MayerNovember 18, 2012
    Pat judy on the head then turn around three times and say "I'm a little teapot" and the sous chef will grant you a wish.
  • Kaighn R.
    Kaighn RaymondApril 29, 2012
    Try the Braised Local Collard Greens With Smoked Ham Hock And North Carolina Vinegar
    Upvoted Jul 23
  • Kaighn R.
    Kaighn RaymondMarch 12, 2012
    Try the 64 Degree Farm Egg Toad In A Hole/Smoked Pork Belly Confit/Poached Egg & Red Wine Vinaigrettte
  • Pierce F.
    Pierce FordJuly 3, 2012
    If you aren't eating the Parmesan Fries with HOUSE MADE TRUFFLE OIL, you're doing it wrong.
  • Thomas R.
    Thomas ReedAugust 8, 2013
    The quail egg pork belly with fried rice is awwwwesome!
  • Adrian I.
    Adrian IlieAugust 7, 2013
    Flat iron steak was very chewy and red, but the fried green tomatoes were to die for.
  • Emily J.
    Emily JoyceSeptember 11, 2013
    Don't ask for a sample of beer/wine. Against policy! When the owner brought our food out & spilled sauce on her hand, she poured it back on the plate. When we said we wouldn't eat it she yelled at us!
  • Kaighn R.
    Kaighn RaymondFebruary 26, 2012
    Try the Lobster, Shrimp & Scallop Dumplings/Yuzu Ponzu
  • Kaighn R.
    Kaighn RaymondApril 29, 2012
    Try the Blackened Shrimp And House Smoked Tasso Ham Flatbread
  • J. Scott F.
    J. Scott FugateFebruary 1, 2015
    Meatloaf, mac & cheese and collards
  • WNC R.
    WNC Real Estate StoreDecember 16, 2015
    Best food in Haywood County: hands down the winner!
  • Patti R.
    Patti RowellDecember 12, 2015
    Had a great blackened chicken salad with cucumber-buttermilk dressing. Yummers.
  • John L.
    John LaneAugust 17, 2013
    gotta try the Creole shrimp
  • Greg M.
    Greg MayerDecember 31, 2011
    If you're at FLPH, make sure to say HEY JUDY, from GREG. And say hey to the mayor...
  • Kaighn R.
    Kaighn RaymondFebruary 26, 2012
    Try the Low Country Shrimp And Grits
  • Greg M.
    Greg MayerJune 19, 2012
    Judy judy bo boody. Fee fi fo foodie.... Judy!
  • Kaighn R.
    Kaighn RaymondJune 10, 2011
    We are opening the last week of June!
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