The once all-vegan restaurant stirred up controversy when it began serving meat dishes to feed the community after Tropical Storm Helene. Also in this week’s food news: Rollup Herbal Bar’s new Waynesville space, winter markets are open, birria ramen makes its winter return to Brevard and more.
Water Street opens, Bold Rock adds downtown tap room, Noble Cider adds Sunday brunch and more
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.
From handmade mustard to green mango and honey amba, the once-humble condiment is grabbing more of the spotlight these days.
Enjoying Asheville’s restaurant scene can be cost-prohibitive, but a number of local eateries make it a point to keep menu prices affordable.
Whether it’s bean-heavy, meat-only or completely vegetarian, everyone has their own favorite style of chili. And winter is the perfect time to sample some of Asheville’s offerings.
After nearly 14 years, the landmark Lexington Avenue vegetarian eatery is seeking new ownership and a fresh direction.
PETA youth program peta2 recently gave UNC Asheville top marks and a spot on the Dean’s List on its 2015 Vegan Report Card.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
On wintry nights, while snow banked against the front door, my mom made chili to eat out of small clay bowls with lids. This was not food for guests; this was for family. So, I was surprised when I found my mom’s chili at Creekside Tap House on Beverly Road.
In Asheville, many restaurateurs realize that cooperation trumps competition. The local culinary scene is well-known for its collaborative spirit, and behindtheapron.com, a new business-to-business website recently unveiled by Asheville Independent Restaurants, aims to enhance and expand that synergy. Unlike AIR’s current website, which is mostly consumer-based, Behind the Apron was created to be a resource for the organization’s 120-plus member restaurants. […]
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.
The Buchi Bar @ Rosetta’s Kitchen is now open and serving alcoholic and nonalcoholic drinks, including cocktails made with locally produced Buchi kombucha, fresh fruit and vegetable juices and locally made sodas and kombucha on draft. Wine, beer and Noble Cider are also available, and a dumbwaiter system allows guests to order food from Rosetta’s Kitchen located directly upstairs. Cocktails […]
The packaged food products, versions of menu items served at the popular downtown Asheville eatery, will be available in local and regional stores soon.
Eating lunch between the no-man’s hours of 2:30 and 4:30 p.m.? Out on the town until 3 a.m.? Even in a foodtopia like Asheville, your options can be limited. Fortunately, there are some restaurants out there for you late-lunchers and night-owls who would rather not frequent the Waffle House — not that there’s anything wrong […]
Beyond Asheville’s three-day love affair with Obama, this week’s video round-up brings you the dark, erotic Bootstraps Burlesque; Asheville Transit’s split-screen view of its tragic bus accident on College Street; the secrets of Rosetta’s Kitchen revealed; and more.
