“If we want our favorite restaurants to be there for us, we need to be accommodating of them during these complicated times.”
Editor’s note: Local restaurants continue to adjust operations based on health guidelines. Check individual websites for the latest updated requirements. Despite Gov. Roy Cooper’s May 14 executive order lifting all mandatory capacity and gathering limits, Sean Piper, owner of West Asheville’s Jargon, has kept his restaurant’s seating capacity at 50%. The decision is unrelated to […]
“Hospitality and culinary professionals are being mandated and regulated out of business for the sake of optics and at the senseless sacrifice of hardworking people and their families.”
“What issues did Xpress readers feel passionate enough about to write letters to the editor or commentaries during a year that promises to go down in history?”
“To be honest, if we don’t get the right help on our loans from our banks and lenders, we won’t be able to pay our bills and we will be in default of our loans, and that’s when it all crumbles. That is the fear. “
“We need help. We are pleading with the city of Asheville, with Buncombe County and with the state of North Carolina to provide us with some relief and some assistance.”
After more than 30 years writing about Nashville’s dining scene, Kay West reflects on some culinary highlights of her first year in Asheville.
“So much for the popular Nextdoor mantra, ‘When neighbors start talking, good things happen’; a more accurate one might be, ‘When judgmental locals start talking, local places get unfairly dissed.'”
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.