Blackbird restaurant celebrates first anniversary with ribbon cutting, June 6


On June 6 at 11 a.m., Blackbird restaurant owners Jesson and Cristina Gil will celebrate one year of ownership with a ribbon cutting hosted by the Asheville Chamber of Commerce.

“It’s hard to believe it’s been a full year since we officially took ownership of the restaurant,” says Jesson Gil. “We’re so proud of the improvements and changes we’ve made, and we want to officially celebrate with the community.”

After the ribbon cutting, the restaurant will celebrate by offering two anniversary lunch specials. The warm peach and brie salad featuring local peaches, Goat Lady Snow Camp brie, and local greens will be available for $14. Those looking for a heartier lunch can order the

North Carolina shrimp po-boy on house-made bread topped with shredded greens and spicy lime remoulade for $12. The full lunch menu will also be available.

As they look back, Jesson and Cristina remember their instantaneous attraction to the restaurant as they explored options for their relocation to Asheville. In the spring of 2016, they dined at the Blackbird as guests. As they sat in a window seat facing Biltmore Avenue, Cristina simply announced “We should buy the Blackbird.” Weeks later, their dream came true. Under their leadership, the restaurant embarked on a mission to improve service, incorporate seasonal menus, and use locally-sourced ingredients whenever possible.

“Looking back, I’m proud of how far we’ve come within a year,” says Jesson. “Looking ahead, I’m excited to continue our mission of delighting guests with seasonal dishes that reflect the bounty of the area and Executive Chef Michael Reppert’s creativity.”

To learn more about the restaurant, visit The Blackbird is open for lunch Monday through Saturday 11:30 a.m.-2:30 p.m. Dinner hours are Sunday through Thursday, 5 p.m.-10 p.m. and Friday and Saturday 5 p.m.-11 p.m. On Saturday and Sunday, the restaurant serves brunch from 9 a.m.-2:30 p.m.

About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at

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