Chef Trevor Payne celebrates the launch of his new restaurant. Plus: OWL North opens on Charlotte Street; Knuckle-Deep BBQ Fest returns; and more!
What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
As Asheville began reimagining itself over the last 20 years, its dense urban core of older yet viable structures has allowed local, independent restaurants and breweries to obtain affordable — if somewhat decrepit — spaces for their ventures along with opportunities for architects and designers to transform them.
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.
Tasty Greens, GRIND, Morsel Cookie Co. and Leo’s House of Thirst are among the many new food and beverage businesses opening this fall in Asheville.
The brainchild of River Arts District bar manager Palmer Fox, new Apple iOS application Barley can cut the time it takes bartenders to complete the ABC ordering process by as much as 75 percent.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
Celtic Sea Salt is seeking recipes that showcase the company’s various product lines for a highly seasoned cookbook; MG Road hosts chef Nohe Weir-Villatoro for a Morrissey-themed vegetarian dinner; Dobra Tea West serves organic vegetarian fare; and The Bull and Beggar launches Sunday brunch.
An artistic collaboration in the River Arts District recently pulled together an unparalleled performance piece, bringing together vitreous, ceramic and culinary artists and a blacksmith to present Pairing Elements, a five-course theme dinner, at The Bull and Beggar restaurant. Photo by Mark-Ellis Bennett