Foothills Grange celebrates its grand opening on Sunday, Dec. 4. Also: Peruvian cuisine comes to the S&W Market; Morsel Cookie Co. opens on Rankin Avenue; and more!
Less than two months after assuming the role as director of We Give a Share, Madi Holtzman nervously approached founding board member Elizabeth Sims with the idea to change the local nonprofit’s name to better reflect its mission to “Make all plates equal.” Sims supported the idea, and in June, Holtzman presented her proposal to the […]
Located on College Street in downtown Asheville, Zella’s Deli serves meatball subs and other sandwich classics. Also: Jeremiah’s Italian Ice opens on Merrimon Avenue; Gospel Ice Cream debuts at the River Arts District Farmers Market; and more!
Vinnie’s Neighborhood Italian recently opened its second location. Also: Harvest Pizzeria eyes opening on South Slope, Chow Chow 2021 winds down and more!
Rowan Coffee opens on Broadway, Bhramari Brewing Co. hosts Above the Clouds Festival, La Tapería debuts in Black Mountain and more local food news.
Day ToDaily delivers hot and cold beverages to downtown coffee enthusiasts. Also: Baba Nahm and Bear’s Smokehouse join forces, a local chef is featured on a National Geographic cooking series and more local food news.
In theory, Gov. Roy Cooper’s May 14 announcement lifting mandatory capacity and gathering limits and allowing fully vaccinated diners to leave their masks at home should allow North Carolina restaurants to get back to a pre-pandemic normal. But in practice, Cooper’s announcement doesn’t change much for many local restaurateurs. “What is driving restaurants’ decisions right now […]
Chefs Andrew McLeod and Ashley Shanti kick off a new Sunday Supper Series, strawberry season is underway, New Orleans-style shaved ice arrives in Woodfin, Curate hosts an online cephalopod dinner, paid farm apprenticeships are cropping up and more local food news.
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.