Asheville Bar Wars is back for its third year, inviting local imbibers to vote for their favorite Manhattan cocktail as presented by participating Asheville mixologists.
Despite a contentious week of social media campaigns, phone calls and emails from vegan and animal rights activists, local sustainability educators Meredith Leigh and Natalie Bogwalker went ahead with their workshop, Cycles of Life: Humane Slaughter and Butchering.
Since 2013, bars in North Carolina that operate as private clubs have been exempt from having health inspections — even if they have full kitchens and serve food. Some Asheville business owners talk about the law and its implications for the service industry.
Chef John Bausone has taken over the helm of the West Asheville restaurant, bringing a few changes to the menu.
More and more these days, young people are enrolling in culinary school in order to get into the kitchen. That rise in enrollment begs the question: Is it worth it?
From spirits to jiggers and everything in between, setting up a quality bar at home can be accessible and affordable if you know what to buy.
Owner Joel Hartzler confirms that he has sold the downtown restaurant and cocktail lounge.
Enjoying Asheville’s restaurant scene can be cost-prohibitive, but a number of local eateries make it a point to keep menu prices affordable.
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
The new downtown al fresco food and drink venue joins a recent wave of rooftop bar openings.
Isis and the Rankin Vault topped a field of fierce competitors at this year’s local burger showdown.
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
Festival organizer Kris Kraft talks about the numerous changes to this year’s festival and why there is no longer a WNC Chef’s Challenge. Photo gallery from Sweet and the Grand Tasting by Adam McMillan
A growing number of outdoor dining options allows diners to take advantage of both Asheville’s vibrant food scene and its beautiful vistas.
Cheese plates are as adaptable and unique as the chefs and restaurants that prepare them. From the flavors of the cheeses and accompanying items to the aesthetics of the presentation, there are many elements that go into creating Asheville restaurants’ cheese boards.
It’s been awhile, but it looks like another restaurant will finally open in the King James building on Charlotte Street. The space’s previous occupant, the beloved neighborhood eatery and bar King James Public House, was shuttered rather suddenly in January to make way for an expansion of the Charlotte-based Dressler’s Restaurant, a white tablecloth steakhouse. Those plans seem to have […]
Lack of authenticity is a common complaint made by reviewers of ethnic restaurants on sites like Yelp and Trip Advisor. But what makes a dish authentic?
Several years ago, the Great Recession marked the beginning of the decline of the era of fine dining in Asheville. Chefs responded by reinventing the local restaurant scene to embrace a more casual, accessible approach to offering excellent cuisine.
Chefs from Asheville’s Chai Pani and Buxton Hall Barbecue recently took a road trip to Atlanta to join bestselling cookbook authors Matt Rodbard and Deuki Hong in presenting an extravaganza of Korean fusion cuisine.
Local restaurants and watering holes chill out with refreshing summer options.
Whether you’re a potato salad newbie or your family has been making the same recipe for generations, Asheville chefs Mike Moore and Adam Thome have advice on how to make this summer classic shine at Fourth of July cookouts.