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!

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!
Red Fiddle Vittles expands its catering business with a new retail space. Also: Ginger’s Revenge Craft Brewery celebrates its five year anniversary; Chef Chris Cox heads to Mother Ocean Market; and plenty more!
Two local chefs discuss Valentine’s Day failures, successes and decor.
Asheville Independent Restaurant Association hire Kim Murray, co-owner of Creekside Taphouse, as its new executive director. Plus: Asheville Tea Co. offers Dry January recipes; MANNA FoodBank announces new chief executive officer; and plenty more!
Smasheville sets up shop at Wedge Brewery Co. Also: Nine Mile wins big with hot sauce; Katie Button debuts on Magnolia Network; and plenty 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.
Local chefs and cooking instructors offer tips for helping kids learn kitchen fundamentals.
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.
While county relief has heretofore been available only in the form of low-interest loans, businesses will now be able to seek grants of $5,000 to hire or rehire employees at a living wage. Staff had previously believed such a grant program to be illegal but had since received updated guidance from the UNC School of Government.
Five Asheville restaurateurs answer four questions on the state of their industry.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Asheville Strong’s newest initiative, Feed Our City, takes its concept from Restaurants for the People, a COVID-response program launched in mid-May by Spanish chef and humanitarian Jose Andres through his World Central Kitchen nonprofit.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
Restaurants, brewers, hoteliers, tour companies and retailers were all among the 449 named Paycheck Protection Program beneficiaries with headquarters in Asheville. At least 46 of those entities also received help from the Buncombe County Tourism Development Authority to fill needs unmet by the federal loan effort.
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.