A new vegan lunch service opens in August, Farm Burger hosts a raffle to benefit ASAP and five local restaurants win recognition from Wine Spectator magazine. Plus food writer Jonathan Ammons talks about his latest favorite dish — grit cakes at Louise’s Kitchen.
Chefs from 20 area businesses are donating their time and talents to create a small-plate celebration for this year’s MANNA FoodBank Blue Jean Ball fundraiser.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
A cold, sweet ice cream cone on a hot summer day is as American as apple pie — not to mention more seasonally appropriate. And ice cream shops aren’t the only places to get your frozen fix. If you’re looking for a dish of the cold stuff to finish off a meal at most local […]
Xpress recently talked to Pollay about the challenges of creating a palate-pleasing gluten-free menu, his work with Asheville’s restaurant community and his excitement about bidding farewell to winter.
At Blue Ridge Biofuels, we are always excited to see our feedstock clients being recognized for their commitment to sustainable practices in pursuit of green restaurant certification [“Asheville Restaurants Go Green,” Jan. 18 Xpress]. I would also like to add that each of the restaurants mentioned in the article, including Posana Café, Tupelo Honey Café, […]
Neo Burrito expands, new businesses are a-popping on the west side of town, Posana has some booze news and much more.
Waking Life Espresso’s pumpkin latte, made with raw sugar and fresh-ground spices.
Photo by Jonathan Welch
The Asheville Lyric Opera teams up with a slew of local restaurants for a tasteful evening
