Bone & Broth gets set to open on Charlotte Street

A VILLAGE OF SERVICES: Bone & Broth will share a common space with City Bakery. The restaurant will also be using meats from its neighbor, the Chop Shop. From left, Bone & Broth co-owner Kim Murray; Pat Dennehy and Brian Dennehy of City Bakery; Bone & Broth chef Jay Medford and Matt Helms, head butcher and manager of the Chop Shop. Photo by Cindy Kunst

It’s been awhile, but it looks like another restaurant will finally open in the King James building on Charlotte Street. The space’s previous occupant, the beloved neighborhood eatery and bar King James Public House, was shuttered rather suddenly in January to make way for an expansion of the Charlotte-based Dressler’s Restaurant, a white tablecloth steakhouse. Those plans seem to have fallen through, however, and now a new locally spun venture called Bone & Broth is moving in.

Former King James Public House chef Steven Goff, who now owns Brinehaus Meat + Provisions in the Raleigh area, was dedicated to sourcing ingredients locally. He created a menu that focused on using every part of the animal, featuring jars of pâtés and terrines, duck wings and a variety of alternative cuts of meat. Eventually, a burger was added, as well as fried chicken and other familiar pub grub. Bone & Broth will maintain the pub theme, but with a slightly different culinary tack.

“We want to be the village pub, kind of like what King James was,” says co-owner Kim Murray. “We just want to have a little more approachable menu, and we want to utilize the fact that we are in a community.”

The menu, Murray says, is still being developed, but it looks to be appealing to carnivores. “It’s going to be heavy on the meat, but we’re still going to be pub-ish. There’s going to be a burger, and there will be bangers and mash, fish and chips, but we’ll be utilizing local ingredients as much as possible.”

London broil, trout and bone-in chicken will also be on the menu, as well as a rotating variety of bone broths that are the restaurant’s namesake. The Bone & Broth kitchen will be led by chef Jay Medford, an Asheville native who recently returned after six years in New York City, where he graduated from the French Culinary Institute. “We just want to keep it superhumble and community-based,” Medford says

While ingredients like cod will certainly be sourced elsewhere, Murray plans to use as many local products as possible, which makes Bone & Broth’s location convenient. “We are sandwiched between a baker and a butcher, so we’re going to [take advantage of] that by having City Bakery breads and whole and half animals from the Chop Shop.”

And Bone & Broth will be taking that neighborly mentality a step further. The restaurant will absorb the center area of the building, which operated as a knickknack store during King James Public House’s time. The space will now serve as an expanded seating area for City Bakery during the day and will be part of Bone & Broth in the evenings. A beautiful barred wooden gate separates the bar from the extended dining room, where Murray hopes to develop a small lounge with couches and coffee tables in the corner, in addition to the already existing large, intricately crafted community tables. With the expansion, the venue will have more than 90 seats.

Wayne Norton, previously of King James Public House, has been brought on board as bar manager, and Cordial & Craft’s Hank Fuseler is consulting on the cocktail program.

Murray is no stranger to the Asheville culinary scene — she spent many years as a co-owner of the Lobster Trap and has worked with Luella’s Bar-B-Que and Eating Asheville tours. She is partnering with the building’s owner, Kirk Boone, and Chop Shop co-owner Joe Henderson, on Bone & Broth, but she says she plans to buy them out once the business gets rolling. Murray hopes to have the restaurant open by mid-August. “It’s really a hurry-up-and-wait game with all that needs to be done, but we’re starting to get excited,” she says.



Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

About Jonathan Ammons
Native Asheville writer, eater, drinker, bartender and musician. Proprietor of Follow me @jonathanammons

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.