The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.
Milk & Honey Café brings a chef-driven food menu plus cold-pressed juices and smoothies to Arden. Also, Dobra Tea benefits Rise as One, The Hop hosts a fundraiser for ASAP and Nightbell teams with No Taste Like Home.
Hendersonville’s Historic Seventh Avenue District welcomes a new coffee venture. Also, Spruce Pine BBQ & Bluegrass Festival begins Friday, July 14; Metro Wines host multiple classes and tastings and the Asheville International Wine Competition celebrates regional wineries.
The ice-cream sandwich purveyor moved into its first brick-and-mortar at the end of June.
In its seventh year, Noble Kava launches a new location on Biltmore Avenue. Also, the WNC Battle of the Burger returns, Atlanta barbecue comes to Buxton Hall, Sovereign Remedies hosts Bad Hombres Taco Pop Up and Shuck N Brew Oyster Bar opens in Fletcher.
Café Yuzu will feature handmade treats by baker and owner Cynthia Pierce along with products from Vortex Doughnuts, French Broad Chocolates, OWL Bakery and Dobra Tea. Also, Fork & Knife hosts a Fourth of July event, Tiki Thursdays returns to Vinnie’s Neighborhood Italian and Bone & Broth introduces its early-summer menu.
The new pizza-by-the-slice restaurant is taking over the space that once housed Hannah Flanagan’s Irish Pub.
A new pie cafe hits South Asheville. Also, Urban Orchard Cider Co. will host a five-course live fire dinner, Asheville Breakfast Rotary Club and Hickory Nut Gap Farm team up for a fundraiser and lots more in this week’s Small Bites.
The owners of Jargon and Gan Shan Station discuss the ins and outs of launching an eatery in Foodtopia.
Frostbite Ice Cream Bar expands to north Asheville. Also: Blue Dream Curry House celebrates two years, A Taste of Portugal comes to La Guinguette and Put It Up! Youth Food Preservation Camp is now open for enrollment.
Asheville chef Zika Singogo is partnering with local farmer and food supplier Kendall Huntley to provide sustainability-focused food at the Cradle of Forestry.
Thirsty Monk’s Open Brewing becomes a coffee pub while the chain’s efforts to purchase French Broad Brewing Co. continue.
Catawba Brewing Co. and Buxton Hall Barbecue welcome spring with a tiki-themed outdoor bash. Also, Table hosts Nowruz, a community focused Persian, Sephardic and Parsi dinner; Star Diner in Marshall rolls out brunch; Gan Shan Station has new offerings and plenty more.
Posana debuts its menu for dogs. Also, Foothills Meats expands its CSA program, the Asheville City Market opens the season on North Market Street and more in this week’s Small Bites.
Well Played opens Saturday, March 25. Also, LaZoom Tours has a new pop-up bar, Strange Carolinas aims to find the best burger in the state, kids can eat breakfast with Curious George and the Asheville School of Wine hosts the Mediterranean Diet Appalachian-Style dinner.
The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.
With its third Asheville location, PennyCup joins a growing wave of homegrown restaurants expanding to the east side of town.
Rezaz founder Reza Setayesh and current Rezaz owners Brian and Laura Smith are collaborating to open a grab-and-go Middle Eastern eatery downtown.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.
Sand Hill Kitchen is a new shop offering homemade biscuits, pastries and more. Also: A winter pop-up comes to Knife & Fork, Recession Proof Mixology is happening at Sovereign Remedies and the International Black Jar Honey Contest returns with a public tasting event.