Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
Mills River native Bradley Johnston has worked with cows all his life, but his newest venture — Mills River Creamery — is a departure from the high-volume wholesale dairy trade he used to practice. Johnston’s small herd of Jersey cows eat non-GMO feed and produce a type of milk that many find easier to digest than the usual supermarket fare.
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.
Poppy Handcrafted Popcorn is offering fans free popcorn and more during the company’s first anniversary celebration. Meanwhile Standard Pizza Co., has a new downtown location; Asheville’s gluten-less population convenes for an educational event; Black Mountain Ciderworks is throwing a Halloween bash and Bomba is rolling out a multi-cultural menu.
Mike Fortune started Green Hill Urban Farm nine years ago. It currently spans the yards of three West Asheville homes. Now, however, one of those properties is for sale.
The turbulent story of Asheville’s most prolific restaurant owner.
Salsa’s Mexican Caribbean Restaurant, a downtown Latin food stronghold for the last 18 years, will take over the space formerly occupied by the Sisters McMullen Cupcake Corner, which closed on Aug. 12.
Bahn mi fish tacos and veggie enchiladas at Bandidos Burritos — photo by Jonathan Welch.