The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.
The battle raged hot and heavy at All American Food Fights’ sixth annual Asheville Wing War on March 5. This year’s sold-out event drew the largest crowd yet with nearly 1,000 attendees converging on the Crowne Plaza Resort for the festivities. Each year, about a dozen restaurants go head to head, each offering both traditional […]
Asheville chefs and restaurant owners are hosting dinners and coordinating initiatives in support of national groups like Planned Parenthood, the ACLU, NAACP and others.
Expanded bus routes and hours could help more Asheville residents gain consistent access to healthy food. But a more effective city transit system may be a little way down the road.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
Asheville organizations, including Food Connection and 12 Baskets Café, take advantage of the Bill Emerson Good Samaritan Food Donation Act to salvage untouched food that would otherwise end up in the garbage. These high-quality meals are then distributed to local families and individuals in need.
The Blind Pig Supper Club’s sprawling dinner events have always raised money for charity. But with the organization’s new Rally Around the Family campaign, founder Mike Moore wants to focus on helping local families in need while supporting WNC farmers.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
A recent blind tasting organized by the French Broad Vignerons proved that North Carolina wines are on par with similar vintages from Napa Valley, France and Spain.
From cell phone use to tipping, Asheville waitstaff and bartenders talk about ways to be a more courteous customer.
Mixologists from Zambra and En La Calle offer easy, festive cocktail recipes that harness the flavors of pumpkin and local apples, plus a dash of sugar and spice.
The past year has brought a few changes to the organization, including new coordinator Kiera Bulan.
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?