A number of local restaurants are choosing to do away with their lunch menus as midday service proves to be less financially viable.
Among the myriad tweaks and changes to the strict and often maligned alcohol control state laws, the bill saw the reins slackened a bit on local producers of alcohol.
In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
Women are becoming a force to be reckoned with in the historically male-dominated field.
Five celebrated Asheville restaurants announce plans to adopt taco-focused concepts. Also: A new city ordinance taps downtown retailers to support WNC’s beer industry, and two beloved local coffee shops cave to Starbucks.
Part of the responsibility of tea shops and those trained in appreciating teas, says Miles Cramer of Dobra Tea, is to highlight the history and efforts of the regions and cultures that have spent thousands of years growing and brewing them.
Creativity in the kitchen can keep turkey and all the trimmings from ending up in the trash.
Local tourism operators are sensing a shift in the racial makeup of visitors to the Asheville area. Though the data don’t definitively support that conclusion — at least not yet — efforts to make Asheville a more welcoming and inclusive destination continue, as do fledgling initiatives to give minority tourism entrepreneurs a bigger piece of the industry’s pie.
Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
The award-winning author of The Cooking Gene will speak at the upcoming Carolina Mountain Literary Festival and UNC Asheville’s annual Farm-to-Table Dinner on the Quad as well as in the 2018 UNC Asheville Greenfest keynote lecture at Lipinsky Hall.
Local workers, counselors and restaurant leadership discuss how the industry-wide problem affects Asheville’s food scene.
What’s happens when a new chef steps into the leadership role in a well-established kitchen?
Sand Hill Kitchen nabbed its first grand prize from the panel of judges, while the Rankin Vault regained people’s choice honors after losing the crown in 2017.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
No stranger to the local restaurant business, Vijay Shastri has big plans for the space at 77 Biltmore Ave.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
Don’t trash that doggy bag! Asheville culinary experts have some creative ideas for giving new life to leftover restaurant meals.