Western North Carolinians looking to stay fit and blow off steam might turn to yoga or try outdoor activities like running, hiking or biking. But these days, growing numbers of area residents are taking their quest to a different level that includes armbars, takedowns and sometimes getting punched in the face.
Asheville Pizza and Brewing Co. will soon consolidate its entire brewing operation to the downtown Coxe Avenue location — opening up opportunities for more experimentation, more aging and blending possibilities and, ultimately, more beer.
At a recent “research dinner” hosted by Asheville’s Blind Pig Supper Club, the mountains met the coast for a groundbreaking chefs’ collaboration and hands-on exploration of seafood sources.
Chef Justin Burdett’s new downtown restaurant will offer modern interpretations of traditional Appalachian and Southern flavors.
**UPDATED OCT. 21** Brooklyn Brewery returns to the Asheville market in a major way, Wedge releases its first cans and Burial hosts its second Burnpile Harvest Fest.
Fall weather is a great excuse for a day trip, and the areas outside Asheville offer numerous opportunities for adventures of both the active and edible variety.
Asheville is a city full of transplants that loves to celebrate its diversity. Yet the area’s third-biggest immigrant population goes mostly unnoticed.
**UPDATED OCT. 21** Classic Riverside Drive bar Ole Shakey’s is now under the ownership of Charlie Hodge, a leader in Asheville’s craft cocktail community.
With his new restaurant, Zambra chef Adam Bannasch is hoping to create a new neighborhood hangout for East Asheville. Opening dates have been announced!
Fall is here, which means Asheville Oktoberfest is right around the corner. This year’s celebration is moving to a new location but will still feature its annual merry combination of local brews and lederhosen.
Fiesta Latina spices up Pack Square Park; Villagers offers a fall vinegar workshop; Hops & Vines does a yeast and fermentation class; and Asheville’s French Quarter makes some big changes.
An upcoming foodie event in Tryon highlights culinary delights from the Carolina foothills. Asheville eaters, on the other hand, can check out WNC Garlic Fest, Posana’s benefit dinner for ASAP’s Growing Minds Program, Ashley English’s canning class or Wild Wing Café’s stein-holding competition. Plus, food writer Jonathan Ammons talks about one of his favorite Asheville restaurant appetizers.
Now in its second year in business, South Slope’s Twin Leaf Brewery is about to unveil a new, expanded taproom and outdoor gathering spot. Also: Burial Beer Co. hosts Four Farms, a celebration of agriculture; tickets go on sale for the fifth annual French Broad Brew Fest.
Asheville restaurant owners are known for their willingness to step up and give back to the community through fundraising events. But The Cantina at Historic Biltmore Village has established an ongoing giving program that regularly contributes impressive amounts of money to support local hunger-relief efforts.
Breakfast and lunch tacos inspired by the cuisine of Austin, Texas, and Mexico will be the focus at new West Asheville eatery TacoBilly.
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Monday nights in Asheville are about to take on a cross-country flavor as MG Road cocktail lounge introduces its newest popup concept, Libation Migration, on Monday, Sept. 7.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.
A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.