The restaurant planned for the corner of Banks and Collier avenues will be one of the few Asheville eateries that can boast abundant grass and trees for patrons to enjoy.
The big lawn is one of the reasons why the team behind the restaurant, chef Elliott Moss and partner Jonathan Robinson of The Admiral and Lane Reid of Image 420, picked the spot, Robinson says.
The name of the venture is still undecided, Reid says. The trio has been tossing around different ideas, including Buxton Hill and South Slope Union.
According to Robinson, the place will be a comfortable neighborhood spot that serves accessible, Southern staples, creatively executed by Moss. He envisions fried chicken, barbecue, house-made charcuterie and fresh-baked breads.