The new bakery and café takes over the space recently vacated by Geraldine’s Bakery. Also in this week’s food news: Guajiro Cuban Comfort Food rolls again with a new truck, displaced Marquee beverage businesses forge new paths, a Slovenian wine dinner and much more.
The longtime Asheville restaurateur and co-founder of Asheville Independent Restaurants Association is looking ahead to a slower pace — and a new business venture.
After years of participating at local farmers markets and hosting annual festivals, Meg Chamberlain prepares to open her first brick-and-mortar. Also: Asheville Truffle Experience returns; La Bodega by Cúrate hosts its latest Pinxto Party; and more!
DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
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.
Five Asheville restaurateurs answer four questions on the state of their industry.
Menu options, order deadlines and pickup details for a few Asheville-area Thanksgiving takeout feasts.
The organization has been forced to cancel it’s two biggest annual fundraisers, but it continues to support the city’s local restaurant industry.
As restaurants and event spaces in Asheville have begun to reopen for on-site service, “dining out” has taken on new meaning. With many people still cautious about sitting inside a confined space, restaurants that have wide-open outdoor spaces are finding ways to use those areas wisely as they welcome back staff and customers safely. “We […]
Western North Carolina, which, despite a paucity of ethnic and racial diversity demographically, boasts a wide range of global culinary representation.
After more than 30 years writing about Nashville’s dining scene, Kay West reflects on some culinary highlights of her first year in Asheville.
When considering a dessert drink, “traditionally, most folks would probably think of a sweet cocktail,” says Jayson Landers, operating manager at Italian eatery Strada and its Social Lounge. “But there’s really a wide spectrum.”
Data recently collected by the Asheville Independent Restaurants organization shows that WNC eateries contribute enormous amounts of money and time to the local community. But given the hospitality sector’s notoriously slim margins, how do these businesses manage to be so generous?
Chef Katie Button is set to open a New York-style bagel shop downtown. And in other local food news, Asheville Pizza Co. features a French-inspired pizza created by chef Michel Baudouin, Ivory Road Café & Kitchen hosts its second pie contest and local food businesses compete for the title of Asheville Pimento Cheese Champion.
Local historians Nan Chase and Terry Taylor offer a talk on the history of Asheville’s grocery stores. Also: White Labs hosts The Summer of Fermentation; the latest art exhibit opens inside Posana Restaurant, Bouchon rolls out La Fête and plenty more Asheville food news.
With its third Asheville location, PennyCup joins a growing wave of homegrown restaurants expanding to the east side of town.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
As commercial rents rise ever higher in Asheville’s downtown, local business owners and other community members hope the area’s popularity won’t lead to increasing homogenization, the proliferation of national chains and the loss of the city’s unique character.
Michel Baudouin, owner of downtown Asheville restaurant Bouchon, plans to open a second Bouchon location in East Asheville’s Haw Creek community. The announcement comes just months after Baudouin’s Cajun/Creole restaurant concept, Lafayette, closed after less than a year in business. The new eatery will be at 184 New Haw Creek Road in the former Fellowship Free Will Baptist Church. […]
Hosts, servers, bus staff, bartenders, oyster shuckers, line cooks, prep cooks, dish washers, stewards. Asheville restaurateur Michel Baudouin is hiring in full force this week for three of his restaurants.
