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- Thank you to all our friends who came in to support us last week! We will continue with a Chef’s Menu for at least three more weeks. We are open Thursday to Saturday, please call 828.456.1930 for assistance.
- A message from the Frogs Leap Public House team.
- We are currently closed as we evaluate our capabilities. We do plan to open soon with a temporary change in schedule, menu and policies, while we work through these critical staff issues. We do plan to return to our original hours and menu format when we are able to find additional qualified staff, please help if you can. We have always prioritized the integrity of our service and food above all else which leaves us few options at this time. I will posting our temporary menus and hours soon. We do have the ability to do smaller private events both onsite and offsite at this time, so call 828.456.1930 to get the planning started. Thank you for your continuing patience.
- 7.1.22 We are temporarily closed due to lack of staff. We have done everything possible for the past few years but we have reached the point where we are forced to shut down until we can restaff. We are looking at all possibilities but it is impossible to fulfill our mission at this time. We apologize and hope to see you soon.
- Hello friends, we are feeling hopeful and excited for the upcoming season. There are many new dishes, cocktails and even events in planning, as well as some new faces to meet. We are announcing a wine dinner in June! Thank you everyone for your patience and support, we are back on track to the best restaurant we can we! Please call 828.456.1930 for reservations or visit http://frogsleappublichouse.com.
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Daily Archives: February 28, 2018
We have some new dishes to try on the menu starting Friday, here is a preview of the weekend menu, call 828.456.1930 for reservations.
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Thanks to out fantastic staff and wonderful guests we are headed into our eighth year in the top ten best overall restaurants, best food and fit for foodies categories on open table with a 97% recommendation. Some years are harder than others and this one has been more challenging than most. Lunch service is no more and we are excited to see how much we can improve our dinner menu when we are able to put all our love into it alone. We have a new wine dinner series starting in April and many other new things planned for the coming year. Spring is almost here so get ready for new menus full of local flavor! Extra special thanks to Sean Whelan our talented and hard working chef de cuisine who has been with us since day one, we would not be where we are without you. Also Randall Lee Odom our new Sous Chef, we are thrilled to have you on the team. Special thanks to Ethan Mosser, James Bolick, Neville Maina, Rachel Armstrong, Matthew Ivey, Ryan Whelan, Dustin Seals we love you guys.
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