Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Simple, ingredient-driven food by the water (plus wine and beer, too)? It’s coming. Nate Allen, co-owner and chef of Knife & Fork in Spruce Pine, N.C., has announced that he will be the restaurant consultant for Matt Logan’s new RAD waterfront venture.