Lower margins on Asheville’s craft brews could negatively impact local restaurants.
“Once we acknowledge that those back-of-house “dish-pit” employees are just as important (if not more) than the young and sprightly servers in the front of house, we can begin to change the climate and move the industry and the hard-working people of Asheville forward.”
“I have too frequently left a restaurant I’d love to patronize because someone decided that harsh music was appropriate.”
Local Thanksgiving dining options include everything from five-course, sit-down restaurant dinners to ready-made turkeys, side dishes and desserts to bring home.
As we roll into 2016, it’s easy to neglect the resolutions for the new year many of us made a month ago. But for children and their families battling cancer and dealing with the side effects of treatment, giving up or forgetting isn’t an option. To assist these children and their families in their time […]
In spite of today’s winter storm, a few local restaurants, breweries and bars are staying open for hardy souls who want to brave the elements.
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.
Three Asheville food establishments made the top 20 list of America’s Greenest Restaurants of 2014, a ranking compiled annually by culinary website The Daily Meal based on data from the Green Restaurant Association. The French Broad Chocolate Lounge, Green Sage Coffeehouse & Café and Luella’s Bar-B-Que were ranked seventh, 10th and 19th on the list, respectively.
Restaurants have been popping up all over West Asheville this spring with a pace and vigor reminiscent of popcorn kernels heating up in a kettle. Now Early Girl Eatery owners Julie and John Stehling have thrown their kernels into the pot with the opening of their new venture, King Daddy’s Chicken & Waffle.
Tupelo Honey Cafe South celebrated its grand opening in high style on Monday evening, highlighting the work of the numerous local architects, designers and other talents who made it all come together.
Every restaurant server knows the verbal tipper—the customer who doles out extravagant praise and leaves behind a measly 15 percent. In the food-and-beverage biz, such stinginess isn’t just an aggravation: It makes it significantly harder for a server, who’s typically paid less than $3 an hour, to afford flu shots, prescription drugs and annual checkups. […]
Straight to the top: A family taking in a meal—and the superb views—at Top of the Square. Photo by Bob Lindsey, courtesy N.C. Collection, Pack Memorial Library Cold Appetizers Chesapeake Bay Oysters or Clams on the half shell (in season) … $1.50 Prosciutto and Melon (in season) … $1.25 Shrimp Cocktail Supreme … $1.50 Alaskan […]