Small Bites

Prime aged beef and wild salmon are fine and dandy, but wings and suds they ain’t. “It wasn’t that the restaurant here wasn’t doing well, we just knew beer and chicken wings sold,” Mack Kells executive chef Nick Sanford says of the recent decision to transform Battery Park Bistro into another Mack Kells. The original location on Tunnel Road has been frying up its popular wings since 1981. “We’ll have the same menu and all that,” Sanford says. And the growth spurt isn’t over yet: The restaurant will soon be opening an outlet in the decidedly nonalcoholic Asheville Mall food court. “We’re actually talking about getting O’Douls in down there,” Sanford confides. Mack Kells, at 22 Battery Park Ave., is open Sunday-Thursday, 11 a.m.-midnight and Fri.-Sat., 11 a.m.-2 a.m. For more, call 253-2158.

If Thomas Butner had been more concerned with cookies than cobbling, the Winkler Bakery in Winston-Salem might be celebrating its 208th anniversary this year. But since Brother Butner, chosen by Moravian Church elders to build a bakehouse, spent his time making shoes instead of bread, the community didn’t have a working bakery until Christian Winkler arrived in 1807. Under the auspices of the Old Salem Museum & Gardens, the bakery is still working today, making it one of the oldest operational bakeries in America. The museum is celebrating its longevity on Nov. 3 with a day of programming devoted to the bakery’s history and recipes. Visit for more information.

Sunny Point Cafe in West Asheville is one of the many local restaurants that marks the arrival of a new season with a new menu. Sunny Point’s fall offerings, introduced earlier this month, include a Moroccan chili-glazed tuna steak served with roasted sweet potatoes, shut-up puppies (sounds like someone’s got a touch of S.A.D.) and apple-mustard butter; beef tenderloin stuffed with gorgonzola, spinach and mushrooms; and chicken-fried tofu with all-veggie gravy. Call 252-0055 for more information.


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.

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.