Caribbean-inspired dishes are on the menu at Little Chango Hispanic Craft Kitchen. Plus: El Gallo lands new ownership; Buxton Hall BBQ is still accepting holiday pie orders; and plenty more!

Caribbean-inspired dishes are on the menu at Little Chango Hispanic Craft Kitchen. Plus: El Gallo lands new ownership; Buxton Hall BBQ is still accepting holiday pie orders; and plenty more!
Like every small town and big city in America, Asheville faced unprecedented challenges when COVID-19 turned the entire restaurant industry upside down, sending many to a takeout-only model that required a dependence on food containers, bags and disposables. Unsurprisingly, that had a significant impact on waste and recyclable collections.
In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”
A foodcentric look at this year’s Super Bowl contenders and Asheville options for authentic (or nearly authentic) game-day grub.
For more than a century, Asheville has experienced alternating periods of growth and decline that have created an adaptable city full of potential. Those dynamics were and continue to be inherent to the development of its prospering food and drink scene.
Rich and Lauren Cundiff, co-owners of Rocky’s Hot Chicken Shack, have launched into the demolition and early-construction phase of their planned second location in Arden. The couple has negotiated a lease on the building adjacent to a vacant lot they already owned on Sweeten Creek Road.
Rocky’s Hot Chicken Shack packs some major heat. The revered fried chicken house re-opened to a packed house in a greatly expanded space on Patton Ave last night.Xpress has some photos of the private event.
Photos by Toby Maurer