Biscuit Head chef Jason Roy and Zambra chef Adam Bannasch are joining forces to host a pop-up venture Saturday, May 16, at the West Asheville Biscuit Head.
If you’ve been looking for a midday food coma, fear not: King James Public House can to satisfy your gluttony. The Charlotte Street restaurant is now serving lunch seven days a week.
The restaurant is a collaboration between chef Adam Bannasch of Zambra, chef Mike Moore of Blind Pig Supper club and Jason Caughman of Pisgah Brewing. The owners plan to offer heirloom vegetables, regionally sourced meat and seafood, and of course, bourbon.
It’s Beer Week — soak up all that booze with a little food, OK? Here are a few options.
In Asheville, there are plenty of places to wet your whistle. Brew pubs and wine bars abound. But where do you go when you want a special-occasion drink? Xpress is here to help. Sazerac Sazerac’s menu of craft cocktails is something special, especially the “Nine Muses” section, with drinks named after the traditional Greek muses. […]
Western North Carolina is full of talented farmers, artisan food producers and wine makers. You might even go so far as to call WNC “America’s Tuscany” — the perfect place for a food-and-farm adventure. Let the Appalachian Sustainable Agriculture Project be your virtual travel agency, guiding you to the freshest tomatoes, the most scenic apple […]
In this week’s Local Matters podcast, freelancer Christopher George talks about the Downtown Heroes celebration, Xpress news editor Margaret Williams talks to reporter Jake Frankel about this week’s Buncombe County Commission meeting, and Xpress food writer Mackensy Lunsford talks about her new project to eat some fairly strange foods in local restaurants.
Learn to cook spring lamb, how beer goes with ice cream and more
What’s going on around town in the drink and eats world.
I sometimes pen pages while my baby sleeps, but during my entire pregnancy I did not write at all, save for one short poem. It was October, and I was working as a hostess at The Market Place almost every night. It was grueling in the belly of the kitchen. The pace was hectic; we […]