Tiffany had an idea . . . What if we feature Hendersonville restaurants we love in a dining series calledHungry in Hendo, recording and sharing our experiences so people get a real look at what each place is like? I’m not going to lie, I was really hesitant, warning her that I usually come off as having the personality of a slug on video. We decided to give it a shot anyway, starting with Postero.
Judging by the reaction to the Reel, recorded and edited by Tiffany and Nick Lacey, it was a success! Not only that, we had delicious meals & drinks . . . and fun! Side note, we pay for our own meals.
So, where do we go from here? There’s no set schedule. We’ll take it a step at a time, but we’ve got a few ideas we’re tossing around.
You can find the Lucey’s on their Marketing Company website, the Lucey Agency, as well as multiple social media platforms, listed in the site footer (bottom). They also own and manage the Hungry in Hendo website and social media (Facebook and Instagram). And I’m here on Carolina Epicurean, as well as Facebook, Instagram, and X.
Below are still shots I took. Lost my head and dug into the Beet and Goat Cheese Tartare (delicious) before taking a picture. If you’re curious, it’s in the Reel. Click the images for captions.
Postero
401 N. Main St.
Hendersonville, NC 28792
828-595-9676
Wildwood Still, Asheville’s newest rooftop restaurant & bar opened this past September, a couple weeks before Hurricane Helene hit, reopening about a month ago. Reopening was delayed long enough for their 50 to 60 employees to get back to work post-Helene.
You can find this amazing addition to downtown Asheville atop the Moxy Asheville. “Moxy” is a Marriott International brand that has expanded its US presence with the launch of its first property in Asheville. The Moxy’s attached to the Aloft, as they’re both owned by McKibbon Equities and managed by McKibbon Hospitality. Quick note and new for Asheville, hotel guests are greeted with a cocktail, mocktail, or coffee along with their room key when they check-in at Bar Moxy. That’s right, the bar is the front desk. Guests can use amenities at both hotels.
Wildwood Still is referred to in a number of publications as an “independent restaurant”, which is a little confusing because it also appears to be owned by McKibben.
Executive Chef Austin Tisdale is the one to thank for the creative dishes coming out of the kitchen. You might recognize his name from his time at The Grove Park Inn, Lexington Avenue Brewery, Bargello, and Bouchon French Bistro.
After a “coming soon” additional whiskey delivery, 150+ whiskeys and bourbons will be available, along with craft cocktails, beer and wine.
“A Rooftop Bar Experience For serious whiskey enthusiasts, the whiskey-curious, and the whiskey-indifferent.”
Good friends of mine, Mark and Barrie, went to Wildwood Still for dinner and drinks this past Friday. The video and images below are credited to them. Here’s what they had to say about the experience:
They were really busy! We didn’t have reservations, but we sat at the bar. (CE Note: that’s pretty much where they always sit.)
Mark got the Short Rib. A HUGE chunk of meat that was fork-tender.
Barrie got the Sea Bass – also great.
Mark tried a new Japanese Whiskey that he liked, and Barrie had Sauvignon Blanc.
The manager was working the entire room, helping in all sorts of ways, including bussing tables. I (Barrie) was impressed.”
Gorgeous seating of all types.
The view is unmatched. There’s just nothing blocking it!
Wildwood Still
61 Biltmore Avenue
Asheville, NC 28801
828-949-0191
Family owned and operated El Paso Tacos and Tequila plans to open at 117 South Main Street in Hendersonville, NC this Thursday or Friday, April 3rd or 4th. Fingers crossed. After spending time with second-generation owners on-site today, getting the grand tour and talking with them about their history and plans, I’m will tell you that you’re going to love this new Main Street Tex-Mex eatery!
They’re a family owned and operated business that looks to be in expansion mode. Their original Florida location was opened in 1995. Nine locations are currently open and another three are “Coming Soon”, including the one in Hendersonville.
Owners explained they’ll be serving up “authentic Tex-Mex, including family recipes”, and a variety of handcrafted Margaritas and other cocktails from their full bar. Things like:
Birria Tacos, a type of flavorful meat stew from Mexico, traditionally made with goat but also made with beef, lamb, mutton, or chicken. The chili pepper broth that the goat or beef is braised and stewed in, is the central component of this dish.
Traditional Carnitas are made in-house with beer-braised pork.
Their enchelada and burrito sauces are also made in-house.
They did a LOT of the build-out themselves, including a shiny brand new kitchen in back and lots of rewiring and tiling. Interesting to note, they discovered original exterior windows under drywall in the rear dining area. They couldn’t be saved, so the spaces were tiled over. Murals on the walls were hand-painted by a guy they know and brought in from Texas.
A note about the bar top. Did my best, but I couldn’t get a good shot of all the work they did setting bottle tops in clear resin without reflections, because there are so many fun light fixtures.
Decor’s super fun, colorful, and energetic. It’s very similar, if not identical in many ways, to their Spartanburg restaurant. Not sure about their other locations. Lighting felt magical during the day. It’ll be even more so at night. Save me a seat at the bar!
I might be off by a seat or two, but there’s plenty of seating inside and out. About 126 total, including 23 at the bar and 34 outside. Tables outside look a little beaten up, because they are. They’re actual tables from cantinas that have seen their fair share of action.
Rumors about Chef/Owner Bradley Herron’s plans to open a new restaurant, Hearth and Herron on 7th Ave E, Hendersonville, had started to swirl around town. Rather than radio silence, what many in his position do, he approached the situation head on, inviting me to give him a call: “here’s my number, give me a call, ask away”. Right off the bat, I liked this guy!
It was a call full of ease. Much like a conversation any of us would have with someone new to town. What made you choose Hendersonville? What do you think so far? And a couple more in this case: What can you tell me about the restaurant you’re opening? Will you & your family actually live here, becoming part of the community?
Q. Should I call you Bradley or Brad?
A. Either is fine. (CE Note: Don’t you just love it when people say that? Now it’s up to me to name the guy. Never did address him by name. Wink. After we meet in person I’ll know.)
Q. Why did you decide to leave Miami?
A. The pandemic triggered a property grab in Miami, a lot of new restaurants came in, paid more, and gobbled up local employees. Local restaurants lost business and were eventually pushed out. Everything got way too expensive. A nice meal for two in Miami now runs about $300-$500. We put our Miami house on the market, left and bought a house in Hendersonville.
Q. What made you choose WNC, specifically Hendersonville?
A. A couple years ago, we put feelers out in WNC, Asheville, and Hendersonville. We looked at Asheville first, but it was congested, too much going on, and not what we wanted for our family.
Q. What were you looking for?
A. We were looking for a permanent home. A family friendly place to raise our kids. People say hello to you in Hendersonville.
We purchased a home here and we’re already keeping chickens there. Cooking and having family meals at home every day is a priority. We did it in Miami and we’ll do it here.
Q. What will you name your restaurant?
A. Hearth and Herron
Q. What kind of restaurant will it be?
A. I’d describe Hearth and Herron as “New American”, really more “Farm to Table”. I’ve been meeting with WNC and Hendersonville area farmers and suppliers, planning to use of the best products available. Our menu’s been a work in progress with that in mind for the past year. We’ll be cooking in a live-wood-fire oven.
At first, Hearth and Herron be servingDinner only. It’ll be a Mom & Pop neighborhood restaurant where patrons will get value for their money. My wife Marisa and I will both be working at the restaurant. My approach is to under promise and over deliver.
Q. Where will your new restaurant be located?
A. It’s at 337 7th Ave E in Hendersonville. It’s in what was the old Chicken Shack, built in 1930. One reason I like this location is that it’s been empty quite a while, so I’m not pushing anyone out.
Q. Have you opened, or been involved in opening a new restaurant before?
A. Yes. I’ve been involved in the opening of about 40 restaurants.
Q. What changes are you making to the building and property?
A. It’s a small building, so originally we thought we’d have a seating capacity of 35, but once we started taking down interior walls and opening up the inside of the building, we were able to up that to 50 – 60. That includes 10 bar seats and outdoor seating. We’re planning raised garden planters around the outdoor seating. (CE Note: I drove by this week and the entire lot’s been smoothed and repaved, so outside seating is completely reasonable.)
**********
Welcome to Hendersonville, Chef. I wish you all success and can’t wait to see what you create at Hearth and Herron.
“We’ve carried Asheville Tea Company teas for many years and hold their company close to our hearts,” said Hannah Starr, owner of Haywood Common.
The local tea company lost their entire facility during Hurricane Helene.
“We are so grateful to have a platform to help them regain funds from their devastation and to collect donations from our customers to go towards their rebuild,” said Starr.
This family-friendly event brings together the community to raise money for the Asheville-based company as they continue to rebuild and regrow.
“We are all so grateful to have this support,” said Jessie Dean, Asheville Tea Company, founder. “Watching our community come together to help each other, reading letters and notes of encouragement has been incredible. It lights a fire in me to rebuild because it matters to more people than just us.”
From tea cocktails & tastings to ice cream, merch and more, there’s so much tea to spill about this fun-filled event.
The Asheville Tea Company TEAm will be set up with craft tea tastings and a donation-based blend your own tea station featuring local herbs and botanicals to create your own tea blends.
While you blend, sip into brighter days with Haywood Common’s “No Grey Days,” a delicious tea-infused cocktail with gin, lemon juice, Asheville Grey tea syrup and Cava. All proceeds from this tasty tea tonic will go back to support Asheville Tea Company.
The Whale will also be offering a donation-based draft beer during Saturday’s event.
For those with a sweet tooth, The Hop will also be scooping out their delicious new ice cream collab featuring Asheville Grey tea, with proceeds also being donated to the cause.
Plus, boogie down with live music by Asheville’s-own DJ Camaro and check out exclusive Stronger Together merch by Snow in July Designs.
“We have been in awe of our community and how we have shown up for each other and supported one another in the wake of the hurricane and are honored to be amongst so many pure hearts and lending hands,” said Starr.
Come give back, share love and be part of this special day…because of course, tea only brews stronger in hot water.
Can’t make it to the par-TEA? Be sure to visit Haywood Common throughout the month of March to sip on “No Grey Days” with proceeds going to benefit the local tea company. Asheville Tea Company is also accepting direct donations at www.ashevilleteacompany.com
Meet Thipayapa Thanyadolchanokdech, aka Emily Roper, owner and baker at Bake Me House, 414 N Church Street, Hendersonville, NC. She’s been baking since before landing in Hendersonville a couple years ago, but this is her first brick and mortar bakery. Officially opened this past March 4th.
I can’t imagine the hours she keeps, doing everything herself! By that I mean not only baking everything you see in the shop, but making drink ingredients and syrups, cleaning all the equipment she and her husband had installed in the back, and cleaning the public-facing shop. I drove by before the shop’s opening and she was out front cleaning the windows and door glass.
Thipayapa Thanyadolchanokdech, aka Emily Roper, owner and baker at Bake Me House, 414 N Church Street, Hendersonville, NC
Some people refer to Bake Me House as a “Thai Bakery”. I’d say it’s an “Asian-influenced” bakery from cookies to cakes to drinks. In general that means less sweet, but delicious.
DRINKS
A few Thai drinks are available (see images). I tried the Milk Tea with Cream Cheese Mousse. It’s made with “Premium Black Tea, creamer powder, and brown sugar syrup”.
IN THE CASES
This day the smaller one on the counter held cookies you’re used to seeing like Chocolate Chip and Red Velvet. The larger case held the fun stuff – Japanese Cheese Cake (link to Emily describing Japanese vs NY Cheesecake), Matcha Cake, Coconut Cake, and more, all sold by the slice in containers.
I left with a slice of the Coconut Cake to share later with Bill. We both loved it. The frosting on top was so light and fluffy. Probably her Whipped Cream Cheese Mousse. The cake itself was a little denser than I expected, moist, had small pieces of pineapple throughout, and was just sweet enough. So good! Friends Barrie and Mark tried and liked many of the cakes. They feel all of them were low in sodium and sugar.
If you’re interested, Emily uses pretty top notch ingredients: Matcha, Chocolate, Butter. Browse through the photos on the bakery’s Facebook Page and you should be able to spot her ingredient posts.
If you’ve never been, and have only one day in Old Town Rock Hill, SC to check out the food & drink scene, where do you go? Thankfully, we didn’t have to figure it out for ourselves. Visit York County SC set up an exceptional itinerary for our small group.
NOTE: Click gallery images for details in captions.
After closing down Cibi! Cibi!, their much loved food truck, to open Elk Ave Tavern, owners Anthony Legatie and Hunter Newton have their next hit on their hands.
We didn’t order lunch. Lunch ordered us! Let me take this opportunity to profusely thank the folks at EAT (see what I did there?) for the amazing spread they sent to our tables. Our server was a super friendly beast, handling quantities of food he probably doesn’t handle for two tables.
Takeaways – granted, after only one visit:
EAT comes off as a neighborhood Tavern in every way. It’s warm, relaxed, and comfortable.
Their menu is a mix of delicious creative surprises, as well as dishes more like what you’d expect at a tavern.
Occupancy numbers aren’t huge, so if you want to go, be strategic so you get a table. If you have a group, I’d recommend calling ahead. There are about a dozen seats at the bar. That’s where I’d sit, unless I’m with more than one other person. In that case, a table or booth would be the way to go. I don’t think they take reservations?
Molly and I both really liked the Smoked Pork Belly Skewers. I also loved the presentation, flavors, and textures in the Golden Beet & Burrata Salad. Details are in Gallery image captions.
I was mortified at the potential waste of food. We couldn’t possibly eat all, or even close to all, of the food delivered to our tables. Luckily, one of the people at our table runs a non-profit and was encouraged by our server, so boxed up as much of the leftover food as possible to share with those in need.
Bryan Boan, owner of Rock Hill Coffee shop and roasters, is a force of nature – especially when talking about coffee and his business. He’s passionate about “coffee culture” and “community”. He talked about single origin, blends, and sourcing beans. While you’re at the shop, get your coffee of choice, pick up a pastry, or tea if you’re in the mood.
A few interesting Bryan Boan quotes:
“Think bigger. Not in numbers, but in impact.”
“I don’t want a hundred stores. I want three stores.”
“I want to have a farm in Uganda where I’ll work with the people there, growing coffee, bringing health care, and education to the farm families”.
One of the most delicious things I tasted on this Crawl was Sleeping Giant Distillery’s Lemongrass & Vanilla Rum Liqueur. Oh my gosh, it’s so smooth and tasty. My only regret is not bringing a bottle home with me. It’s only available at the distillery and surrounding ABC stores.
York County’s first legal distillery since the days of prohibition, I got all caught up in the name when I saw the very “compact” building they’re in. Giant’s in the name, but not in the building. But . . . with my predicted success, they’ll probably end up in a giant building. Brothers William and Patrick founded the micro-distillery, and named it after a game they always played.
Stop in for tastes at the front counter. The business end, distillery tanks, kegs, etc., are in the back. They’re hoping to have a couple small tables with chairs out front in nicer weather.
Elsie’s is a tucked away jewel of a speakeasy across a hallway from Kounter restaurant, both created by Chef Robert Masone. You have to say the current password, found on their social media, at a front counter. If you have it right, a button is pushed unlocking the door to the secret entrance.
There are plenty of creative, tasty dishes on the limited menu: snacks, charcuterie, and desserts. I’m guessing from the looks of the bar and watching the bartenders, I’m guessing they can whip up pretty much what ever you want in the way of a drink. They refer to what they do as “building” cocktails, as opposed to “making” them.
Bottom line, it’s a cozy, bougie, sexy, private-feeling space that has rules intended to maintain all that. Things like, put your phone on silent and no taking calls. Here’s an Elsie’s article I published back in December, 2024 that has more details.
Rock Hill, SC might just be the next destination for a small group of us that go on three to four day getaways to not-too-far-away places. We go for food, drink, entertainment, and sightseeing and Rock Hill hits all that. It’s about 2 1/2 hours from Hendersonville, just south of Charlotte, NC.
I was invited to explore Rock Hill recently by Visit York County, SC. Molly Fowler, aka The Dining Diva, joined me. It was great comparing opinions with Molly, as she’s a talented Chef, gardener, world traveler, and not shy about sharing.
First stop on our “Crawl” was The Mercantile. It’s a General Store (“Modern General Store”) of sorts, but oh so much more! There’s A LOT going on in this 10k sq ft space that was previously home to a Coca-Cola factory. Warning – it’s very easy to go down the rabbit hole while exploring their website.
Event Venue: Makers Markets are held in this 2nd floor space, or outside. The venue is also available to rent for your event.
The Rock Hill Community Fridge: a first in Rock Hill, created by and hosted at The Mercantile. “Free food for anyone who needs it. Powered by the community, for the community.”
Opened in 2018, The Mercantile is the oldest of businesses opened in the last few years during a renaissance of “new, small and locally owned” businesses within easy walking distance in Rock Hill’s charming downtown.
“City of Rock Hill leadership has done a great job on revitalization of the downtown. First, there were some opportunity zones and tax incentives in the past and now cater towards other areas surrounding downtown. Also, there has always been a lack of residents (people living downtown) which is slowly shifting. Two relatively new apartment complexes are in downtown…The Exchange and The Anderson which have added many young couples especially to the area. I’ll also add that the business owners are doing a really good job of working together to create a vibrant environment downtown. Definitely “a rising tide lifts all boats'” mentality.” – Andy Clinton, President/CEO Visit York County, SC
We had a great time exploring what felt like all ten thousand square feet! There’s so much going on here, it could easily become overwhelming if not for the thoughtful layout. Each area – merchandise, DIY bars, cafe, etc., is an independent vignette, separated from the others through thoughtful design.
Molly left with a package of Angel Hair Pasta to cook at home, and we both left with our Soap Bar creations.
Click on images for captions and to enlarge.
The Mercantile
153 E White St.
Rock Hill, SC 29730
(803) 366-6372
There might be more free range chickens than the last time I was there? Had to edge one of the cluckers out of a parking space. By the time I left, three of them were roosting on the porch railing (see pictures). Pretty cute, actually.
Bananas Foster Cheesecake: dark rum caramen, brown butter milk crumb, and coconut tuile. Delicious! Nice to have less than massive dessert portions.
Ambiance is similar to that of a mountain lodge: seating, fabrics, art, decore, and an active stone fireplace. I particularly like the bar stools. Lots of character and comfy.
I sat at the bar, sipping an Old Fashioned, while I looked through the menu. That’s a real candle. I was happily surprised it was real instead of battery operated.Fireplace flanked by pieces of art.By the time I left, the chickens had settled to roost on the entrance railing. Pretty cute!
Their menu isn’t extensive, but most people should be able to find something they’ll like. I’d call Silo Cookhouse nice-casual fine dining. Cost, especially for Main courses, leans toward fine dining pricing. Creativity and care is apparent in everything that comes out of the kitchen.
It looks like the historic, circa 1930 building at 337 7th Ave E, has been leased and is undergoing major renovations for a new restaurant, “Hearth and Herron”.** Some say it’ll be affordable and exciting, with wood-fire cooking during lunch and dinner.
Hearth and Herron, LLC owner, Chef Bradley Herron, and his family recently moved to Hendersonville from the Miami area. He spent about a decade and a half working his way up at Michael’s Genuine Food & Drink from Line Cook to Chef de Cuisine, and ultimately The Genuine Hospitality Group Senior Director of Culinary.
Chef Bradley Herron, Photo Credit: Brett Hufziger
Chef Herron’s Bio on the South Beach Wine & Food Festival website reads:
“Bradley began his career at 13 in his hometown of Laguna Beach, California in a taco shop, where he prepped and washed dishes. Herron returned to the kitchen, after having graduated in 2003 from Le Cordon Bleu College of Culinary Arts in Pasadena at Joe’s Restaurant in Venice Beach. He was quickly promoted to Sous Chef, and shortly thereafter the restaurant received a Michelin star.”
“Herron worked on the line at Michael’s Genuine Food & Drink for five months before being promoted to Chef de Cuisine. He now oversees the kitchen staff and menus of all The Genuine Hospitality Group restaurants. Basing his dishes around what is local and/or seasonal, Herron has refined his style to simple, thought out, and visually-balanced food. After learning about the Florida seasons, he uses what he can get his hands on and lets the product do the work. Always choosing his jobs based on the knowledge he may acquire has made him the chef he is today.”
**To my knowledge, all the information in this article is publicly available and accurate, but hasn’t been confirmed with any of the principals. I’ve messaged, but haven’t gotten a response. If I’m made aware of corrections, I’ll update this article.
