The new restaurant and bar, Chestnut, is the latest venture from the co-owners of the popular Corner Kitchen in Biltmore Village.
Tired of close quarters in a small town? Fed up with local politics, low wages or the lack of consistently good Chinese takeout? Remind yourself why you live in Asheville with this video.
Wherein we blog about our weekend — and attempt to squelch a pervasive rumor about the Admiral.
A group of eight local investors, including Tim Schaller, owner of the Wedge Brewery, has bought the Wedge Building in the River Arts District. The new owners plan to keep things much the same as they have always been in that particular artsy corner of Asheville — but some changes are afoot.
Looking for the meatiest of all meaty events? With great music, too? Head to Tryon on June 8 and 9 for a smorgasbord of pig, fair food and music.
Engines revving, Asheville food trucks are idling at pole position. Fighting an eventually successful campaign to vend downtown may not have been enough to satisfy the food-truck owners’ taste for racing, it seems. Not content to quietly feed tacos, barbecue sandwiches and falafel to the masses, they’ve turned on each other. In a test of […]
It was a sweltering Saturday; music was thumping, people were drinking beer out of tiny plastic cups and the fire marshal came. Frat-house keg party? Hardly. The Just Economics Just Brew It Homebrew Fest was a smashing — or smashed — success.
It’s Beer Week — soak up all that booze with a little food, OK? Here are a few options.
Catch the big reveal at the Wedge on Thursday, May 31.
A new (to us) sandwich shop, plus Books and Breadboard closes its doors and Asiana Grand Buffet (west) opens with a fresh look and new name — Yao. (Photos by Max Cooper)
Three food-centric opportunities to meet, mingle and eat this weekend: ASAP’s Local Food Guide release party (cover pictured above), the Junction’s anniversary party and Edna’s of Asheville’s grand opening celebration.
The president’s favorite Asheville barbecue restaurant, 12 Bones Smokehouse, will make the Democratic National Convention’s official tomato-based barbecue sauce this year.
The WNC area is a new craft-beer hot spot. But will the influx of new industry turn a certain area — i.e., the River Arts District — into a brewery boomtown? New Belgium Brewery's planned move near the river in the next couple of years is a boon to the area, say most RAD-dwellers. Asheville […]
Simple, ingredient-driven food by the water (plus wine and beer, too)? It’s coming. Nate Allen, co-owner and chef of Knife & Fork in Spruce Pine, N.C., has announced that he will be the restaurant consultant for Matt Logan’s new RAD waterfront venture.
The votes are counted and the results are in: Asheville has tied with Grand Rapids, Mich. for the title of BeerCity, USA 2012 via Beer Examiner. Each city garnered 32 percent of the total votes.
In yet another feather in A-B Tech’s cap, Daniel Gorman, a 2007 graduate of the culinary program there, won the Hans Bueschkens Junior Chefs Challenge in Daejeon, South Korea.
Owners Charles and Tanya Triber will offer a pig roast, music and drinks on the patio with part of the proceeds going to the Asheville Area Arts Council.
To the untrained eye, the potential of the nearly 2-acre 233 Riverside Drive property that Matt Logan purchased last year is hard to see. He’s got big plans, however — and it certainly doesn’t hurt that New Belgium is moving right down the street.
The new restaurant will feature table service, an expanded bar and slightly modified menu.
Today, the Buncombe County Department of Health confirmed that the salmonella discovered in Smiling Hara tempeh matches the Paratyphi B strain that has sickened 46 people. Although all Smiling Hara products have been removed from restaurants and stores, the case number rises every day, mostly from person-to-person contact. UPDATE: The salmonella has been identified as originating from the starter culture used in the tempeh-making process.
The venture will be an old-school soda fountain, located in a split-front 1950’s-era Ford (pictured) and is set to open some time this summer. Despite his co-chef’s departure from the Admiral, Moss is staying put, he says.