“Either, way the food scene around here seems to be driven by people who really don’t know what true food tastes like, or they just like what sounds good on the menu.”
“It appears that the chefs create menu items that look good on paper, but they forget that the most important thing is that the flavors of the food need to be tasted, not hidden under a massive complex mixture of stuff that sounds exotic.”
In Asheville, many restaurateurs realize that cooperation trumps competition. The local culinary scene is well-known for its collaborative spirit, and behindtheapron.com, a new business-to-business website recently unveiled by Asheville Independent Restaurants, aims to enhance and expand that synergy. Unlike AIR’s current website, which is mostly consumer-based, Behind the Apron was created to be a resource for the organization’s 120-plus member restaurants. […]
A new pho restaurant comes to Asheville, plus a cake walk in the park and wine dinner at Posana.