Breakfast and lunch tacos inspired by the cuisine of Austin, Texas, and Mexico will be the focus at new West Asheville eatery TacoBilly.
All fired up: Smoky Park Supper Club announces opening date, menu
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.
Libation Migration: New popup pairs local chefs with bartenders from across the U.S., Canada
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.
The Chocolate Lab opens in Woodfin
Stop by the new shop on Weaverville Road for hand-dipped, gourmet chocolates and truffles, chocolate-dipped fruits and nuts, house-made marshmallows, cherry-coconut bombs, hot chocolate, coffee and more.
Small bites: Local couple gets set to open new vegan lunch service
A new vegan lunch service opens in August, Farm Burger hosts a raffle to benefit ASAP and five local restaurants win recognition from Wine Spectator magazine. Plus food writer Jonathan Ammons talks about his latest favorite dish — grit cakes at Louise’s Kitchen.
Laurey’s is reborn as 67 Biltmore
At the recently opened downtown café 67 Biltmore, the legacy of the late community activist and restaurateur Laurie Masterton lives on in spite of a few changes, including a fresh name.
The Block off biltmore: New vegan bar celebrates diversity, history
Reminiscent of an Prohibition-era speakeasy with its cream and burgundy walls, vinyl club chairs, old church pews and dark brown circular tables, the bar and event center pays homage to the history of the building and its surrounding neighbors. “This is an event concept bar,” says owner Cam MacQueen. “This bar is about telling the story of this space, of this block, of bringing people together.”
The Thunderbird’s final flight
With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
Brevard’s Hobnob Restaurant reopens Monday
Just in time for leisurely alfresco meals, Brevard’s Hobnob Restaurant – known for its busy patio – is back in business.
From the hearth: Smoky Park Supper Club breaks new ground
When the Smoky Park Supper Club opens this summer, it will be the nation’s biggest eatery made out of those recycled containers, but it will also boast something equally curious: an almost entirely wood-fired kitchen.
Asheville Food Park to offer year-round food destination, social space
The floods of 2004 brought 8 feet of water into the building — previously a bar built in 1948 — sealing its fate after already being shuttered for five years. Slowly, the space hobbled back into the world of commerce as a small produce stand, but it’s now being primed to return to its former glory as a social hub, family gathering place and food spot.
The boys’ house: MG Road hosts a Sausage Party
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Do it right or go home
Troy and Sons, a legit, licensed and local moonshine distillery, is “all heart,” says Troy Ball, mother of three and white whiskey (aka moonshine) maker. With her all-American-girl looks and soft smile, there’s nothing about this former Texan that hints at liquor distiller, let alone moonshine maker.
