After five years, Gan Shan Station owner Patrick O’Cain has decided to close the Charlotte Street restaurant. Come spring, Jettie Rae’s Oyster House will replace the Asian-themed eatery. Also: Onesie Bar Crawl returns, Chow Chow hires an executive director and local food venues prepare for Super Bowl LIV.
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
By working with the seasons, riffing off familiar recipes and being creative with embellishments, the regular contents of your kitchen can be infused with new life in 2020.
Local resident and dog enthusiast Christian Ray recently launched Pet Wants Asheville, offering fresh ingredients to canines and felines alike. Also: Waynesville Chili Cook-off Stroll returns; Black Bear Brunch; and plenty more in this week’s Small bites.
Although it’s colorless and essentially flavorless, vodka is the most popular spirit in the U.S.
Xpress staffers share their tongue-in-cheek prognostications for the coming year. Asheville-area conspiracy theories, complaints of the gentry, uses for the sinkhole and creative panhandling pitches are all on the list.
‘Brassterpiece Theatre’ is a fully realized effort that demonstrates the facility of this powerful musical outfit.
What trends did you observe in covering Asheville’s food scene in 2019? Bubble tea. CBD. Plastic straw angst. Food halls. Ramen — so much ramen. All those trends were evident this year in Western North Carolina, but in 2019, Asheville also stepped into a couple of national conversations in a meaningful way. In August, we […]
Burnsville resident Ronni Lundy is the author of Victuals, An Appalachian Journey with Recipes, winner of the 2017 James Beard Foundation Awards for Best Cookbook and Best American Cookbook. She reflects on what she considered to be some of the most impactful developments in the local food and beverage community in 2019. Benne on Eagle. […]
The executive director of Asheville Independent Restaurants looks back at a year of success and change for Western North Carolina’s food scene.
Following a trademark dispute, District Wine Bar has announced it’s in the processing of changing its name. Also: The Scarlet Bee plans a dim sum pop-up. And if you need plans for New Year’s Eve, we’ve got you covered.
Patricia and Elijah Waters take their cereal-focused pop-up concept to events from bridal showers to volunteer group meetings.
A number of local restaurants are choosing to do away with their lunch menus as midday service proves to be less financially viable.
The French sparkling wine is rich in history and tradition and also surprisingly versatile.
Local culinary and beverage specialists are teaming up to donate food, funds and holiday gifts to local families in need. Also: Asheville Tea Co. hosts a holiday tea and pastry pairing; Four Sisters Bakery teams up with Black Mountain Recreation and Parks; Mamacita’s Taco Temple holds a tequila dinner; and plenty more in this week’s Small bites.
From turkey to cranberries, local chefs have some fresh ideas for using up those holiday leftovers.
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
The accompanying recipe for baked butternut squash with sage and sausage uses leftovers to create an easy and satisfying option for the upcoming holiday season.
What people know and prefer when it comes to turkey’s signature side dish depends largely on what side of the Mason-Dixon line they grew up on.
Not in the mood to cook this Thanksgiving? Not to worry! There are plenty of Thanksgiving options in and around Asheville. Also: Double D’s celebrates 20 years; Southern Storytellers Supper Series hosts latest event; and more in this week’s Small bites.
Federal free and reduced-price lunch and breakfast programs help ensure that the 53% of public school students who qualify are fed when they’re at school. But what happens when those kids go home for the evening or the weekend?