Pop-up concessions events at McCormick Field serve ballpark favorites such as the Tourists Dog, chili cheese dogs, bratwurst, soft serve ice cream and, because it’s Asheville, craft beer.
With permission from the city, businesses with private parking lots can now convert 50% of their parking area to dining. To expand onto public sidewalks, businesses must be able to maintain 6 feet of clear space for diners and pedestrians.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”
Restaurants, brewers, hoteliers, tour companies and retailers were all among the 449 named Paycheck Protection Program beneficiaries with headquarters in Asheville. At least 46 of those entities also received help from the Buncombe County Tourism Development Authority to fill needs unmet by the federal loan effort.
The Hideaway On Broadway pop-up restaurant features a menu from chef Austin Tisdale and wine pairings through a partnership with Metro Wines.
Restaurants that were set to debut or relaunch during the state’s pandemic dining room shutdown find creative ways to persevere.
Each week the bags are themed to a different country; so far, passport stamps include Greece, Cuba, France, India, Mexico, Asia and Spain.
The Free Clinics’ annual Sunset Dining event adapts with delivered meals and virtual entertainment.
The owners of the Asheville music venue are taking their taco business to Haywood County.
Distillers are offering all-inclusive, make-your-own-cocktail kits.
As restaurants and event spaces in Asheville have begun to reopen for on-site service, “dining out” has taken on new meaning. With many people still cautious about sitting inside a confined space, restaurants that have wide-open outdoor spaces are finding ways to use those areas wisely as they welcome back staff and customers safely. “We […]
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The digital cookbook raises money to support hospitality workers while keeping people connected to their favorite restaurants through recipes that allow them to recreate menu items in their home kitchens.
When N.C. Gov. Roy Cooper closed restaurant dining rooms in mid-March, the Kickback AVL website became “a madhouse,” says owner Jennie Townsend.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
Farewell coffee shop was open only two months before it was forced to close by COVID-19. But the owners saw the store’s roll-up window as an opportunity to stay in business.
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
“I think it’s hard for people who are used to doing it for a living, where you have to be fast,” says Sand Hill Kitchen owner and chef Jamie Wade. “I’ve really had to work on my patience, but we have a lot of time on our hands.
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
For 18 years, the Western North Carolina Aids Project has counted on the generosity of local, independent restaurants to fuel its annual fundraiser. With those restaurants struggling to stay afloat, WNCAP is hoping to return their kindness with a COVID-19 twist on Dining Out for Life. “Typically, the event model is based on participating restaurants […]