For many first-time and established restaurateurs, the current market and supply chain issues continue to create ongoing challenges for new projects. For some local chefs, the result has meant pushing back start dates, while depending ever more on the ambiguous promise of “Opening Soon.”
Chefs and restaurant owners whose menus support plant-based choices have witnessed a steady increase in interest and responded in kind.
In this week’s local food news, chefs Eric Morris and Daniel Rider bring farm-fresh breakfast to the ASAP Farmers Market, Asheville Beauty Academy hosts Queen Mum High Tea, Summit Coffee opens a new location in the Grove Arcade and more.
From prix fixe dinners with a view to bonbons to heart-shaped dog biscuits, local businesses are offering tasty ways to say “I love you” for Valentine’s Day.
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
Each week the bags are themed to a different country; so far, passport stamps include Greece, Cuba, France, India, Mexico, Asia and Spain.
“This is increasingly a wellness corridor,” says chef Reza Setayesh of West Asheville, the location of his newest restaurant BimBeriBon. Local entrepreneurs, he notes, “have invested in businesses that promote a lifestyle and environment that includes the whole being, whether it’s acupuncture, massage, food, yoga. This is a neighborhood that helps people move, make healthy choices and thrive.”
A number of Asheville restaurants take pains to make sure their menus offer above-average transparency so customers know what they’re getting and can make informed choices when ordering.
