Our beloved, memory-triggering local restaurants are deeply personal keepers of happy experiences.
Avenue M relaunches after a total refresh with a new chef; Griff’s Kitchen & Bar brings globally influenced contemporary American cuisine to Sand Hill Road; and Baked Pie Co. owner Kirsten Fuchs opens PB & Jay’s in Fletcher.
The bottle shop and taproom ends its five-year run on the South Slope.
The Hendersonville brewery has morphed into two separate endeavors, including one in its former location but under a new name.
Tasty Greens, GRIND, Morsel Cookie Co. and Leo’s House of Thirst are among the many new food and beverage businesses opening this fall in Asheville.
Sales of the catered Break Your Fast meals will support Jewish Family Services’ holiday meal program, which delivers kosher meals to isolated seniors.
More than most new businesses, restaurants are vulnerable to vagaries beyond their control, and COVID-19 has created even more speed bumps on the path from “opening soon” to “now open.”
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
While the community’s need continues to grow, the nonprofit’s pool of volunteers has declined.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
WNC meat and seafood purveyors bid farewell to summer with grilling tips and ideas.
The program, explains communications coordinator Sarah Hart, allows the market to make a 100 percent match on dollars spent through SNAP. “People swipe their SNAP card for $5 and get $10 in tokens to shop the market,” she says.
Local contractors say kitchen remodels have seen a significant uptick since stay-at-home orders went into effect this spring.
The West Asheville establishment’s new head brewer discusses her quick but well-earned rise at the brewery.
“This initiative will help us gather information to better understand food waste reduction efforts and how we can best communicate those with both business and residential users,” says Asheville sustainability officer Amber Weaver.
With safety precautions in place and plenty of outdoor space, local orchards welcome guests for U-pick and other activities.
The WNC Cheese Trail and local wine shops and breweries take their pairing and tasting events online.
Though my friends and family were taken aback when I suddenly — to them — decided to leave Nashville, they were delighted at my destination. “Asheville? I love Asheville!”
“I never thought I’d be selling candy bars,” restaurateur Charlie Hodge admits with a laugh. Yet PayDays and KitKats are among the hundreds of sundries for sale in Hodge’s newest enterprise, Bodega on Broadway.
Once a staple of the craft beer scene, reusable bottles currently aren’t being accepted at numerous Asheville-area businesses.
More relaxed regulations mean food trucks can operate at apartment complexes, community centers, libraries and other locations as long as they are more than 50 feet from an occupied residence.