Abuela’s Little Kitchen, 8 Long Shoals Rd in Arden serves Breakfast during all open hours. Their extensive MENU features Breakfast and Lunch dishes and is varied. Cocktails are available. There’s also a SENIOR (over 55) menu section. See their full MENU on their FB “About” page. NOTE they currently have a.25 cent upcharge per egg posted. Fair until prices go down.
Pictured above: Mexican Eggs Benedict ($12.99): A (HUGE) English muffin spread with avocado topped with two poached eggs, bacon, chipotle hollandaise, jalapenos and cilantro. Served with home potatoes.
Owner Tania Trejo describes the menu as “a mixture of American breakfast with Mexican breakfasts.” Adding, “we sell from pancakes to crepes, toast, but we also sell pambazos, huevos rancheros, and we are very popular for our chilaquiles.”
Abuela’s Little Kitchen Crepe ($9.99 plus extra toppings at .99 each): This one’s topped with Nutella, bananas, and toasted pecans. Choose two or four crepe “sections”.
Both our completely different meals were terrific! Service was attentive and friendly.
When owner, Tania Trejo decided to open this spot, she already had an existing location, under the same name farther down Long Shoals Rd. The name of that location is now, “Abuela’s Cravings” (https://www.abuelascravings.com/). Their Menu is more Mexican “street food” and desserts now.
Some are referring to this Abuela’s location as “recently new”, but they opened in early 2023 in the previous JK’s Kitchen location. Hours are 7am to 3pm 7 days a week.
Current Hours are 7am to 3pm, 7 days a week. Parking’s easy and free in a lot next to the restaurant. They have a nice covered patio on the side of the restaurant. Push HARD to open the door. And if it’s a windy day, get ready for all the hair on your head to blow back as soon as the door’s open! 😅
Be sure to make a reservation if you want to go to 131 Main, 308 Thetford St, in Biltmore Park, South Asheville. The word is out. Expect one of the best restaurant experiences you’ll have.
With a clear view of the open kitchen, I watched, fascinated by the elegant, effecient pace. It was like a modern dance production. When I asked how servers knew whose order was up when the expeditor(s) raised their hand with no other identifier like number, name, etc., our server, Chris, explained their “six steps of importances” system in order from most to least important.
“If you see a hand up and you’re doing a first round or a greet, that’s more important. If you’re manicuring or bussing a table, then food is more important, so you stop what you’re doing and go get and run the food.” Chris
Steps of Importances (as I heard them)
Greet
First Round (drinks)
Guest Request (anything a guest might need to complete their dining experience)
Running food
Manicuring tables
Bussing tables
I watched staff at the next table, hands full of cleared plates, explaining desserts. Another staff member came by and like magic, those dirty dishes passed seamlessly out of the dessert explainer’s hands without missing a beat describing desserts, and into the passer-by’s hands. If I’d have blinked, I’d have missed it.
One of multiple dining areas. The bar is on the other side of the colorful hanging “bowls”, for lack of better description.
Seating is in multiple areas – all with a warm, friendly feel. Lighting is enough to easily read menus, but not enough to ruin the ambiance.
The Food
Details of each dish are in the gallery image captions below.
Notes
Water was delivered with perfectly clear ice, prompting me to ask if they had a clear ice program. Nope. Just triple filtered water – important after Hurricane Helene. Sometimes clear, sometimes not, like in my cocktail.
Drinks: Wine – generous pour. Old Fashioned – larger than some on the portion scale.
That Chilled Wild Rice Salad served with the Cedar Plank Salmon was fantastic! I’d be temped to have it as an entree.
Entrees: Whoa! Large portions for the Salmon and Ribs. More than half of those fall-off-the-bone, house-smoked ribs went home with me.
Salmon: Great flavor, moist, generous center cut portion.
Ribs: Whole rack is your menu only option if you want these delicious ribs. A large empty bowl (you know what it’s for) and heated damp towels (nice touch) arrived with the ribs.
Renovations: A small part of the restaurant is blocked off, but the important thing to know and plan for, is that Restrooms are in a trailer at the side of the building. See the last gallery picture.
What a gem! Didn’t expect to meet Di, owner/baker of Pies By Di, yesterday when I stopped at Horse Shoe Gap Village to see how the build-out of her new Gluten Free Bakery was going. She pulled in as I was taking pictures, so of course I explained what I was doing and chatted her up. Love conversations with people when they’re given the chance to share their dreams and plans.
Di took me through the cottage where she’ll be making GF magic: front counter, children’s play, rest room, baking, and storage areas. There’s still much to do, but shouldn’t be too long if all goes well. Keep an eye on this Bakery. I predict success! Check out her story, including being diagnosed with celiac disease, and her well established Gluten Free Bakery business online: https://piesbydi.com/
As it happened, she’d baked her famous Gluten Free Lemon Blueberry Bread for a meeting at Smitten Smiths Gallery, also in the Village. If you’re not familiar, this shop was opened in 2019 by “a small group of lady metalsmiths” and I’ll say they make great jewelry. Especially earrings.
There was some of the Lemon Blueberry Bread left, so she surprised me with a slice, as she recommends it’s served – warm & slathered with butter 😲 Super delicious! Would have never known it was GF! If you know me, you’ll be surprised I actually saved some for Bill.
It’s new, but what is it? Coffee Shop? Bar? Local Hang Out? It’s the rebirth of The Old Haywood Filling Station at 5664 NC-191 in Mills River, NC. And after spending quite a bit of time there yesterday with my pal Barrie, I can answer . . . Yes!
Rather than demolishing the tired old building and build new from the ground up, owner Max chose to rebuild, saving as many of the original features as possible. I especially like the original floor and ceiling beams. The stories that floor could tell! Owner Max told us about local old-timers showing him where they’d gather around the wood stove in the original 1958 Gasperson’s Grocery & Gas Station for warmth and, I’m guessing here, telling some whoppers. You’ll know exactly where that stove was when you look up and see the soot-stained beams that were right above it. From the beginning, Max envisioned the Filling Station becoming a gathering place again.
Casual Fridays (might be weekly or monthly?): They’re casual and fun with Sommelier John. There will be multiple wine pairings with snack foods available each time. For instance, BBQ potato chips with Pinot Noir, Kit Kat bites with a Cabernet, Cotton Candy with Prosecco, Buttered Popcorn with Chardonnay (stainless steel), etc. And Beer pairings like Nacho Cheese Doritos with a Double IPA. He recommends, “sip, snack, sip”. COST: pay for the glass of wine or beer, snacks complimentary.
Casual Friday Wine and Beer pairings with “snacks”. Don’t ask me how, but it works!
I know a little about wine and what I like and don’t, but admit no matter what I’m told to expect to taste with wine pairings, it just doesn’t happen. And I can’t tell you what sub-region the grapes came from, whether it has notes of tobacco, wood, or dirt either. So, I was wide-eyed surprised when I actually tasted what John suggested I might taste with the Banshee Pino Noir and Kit Kat combo. Definitely got the strawberry flavor.
Themed Wine Tastings (with distributers as announced) Free: The first one is set to be “A West Coast Road Trip” – wines from Washington, Oregon, and California. No date set yet.
NOTES:
I’m embarrassed to say I didn’t recognize Chef Brooke Crider behind the counter. She was totally justified in calling me out. It’s okay, Brooke. I’m so glad you did! 🙂 She’s a fabulous cook and baker and does private catering out of a commercial kitchen! The last time I saw her was when she was cooking at the Dugout during the February, 2018 Hendersonville Restaurant Week. Everyone in the Media group I brought to town to preview Restaurant Week menus was basically dumbstruck. Everything was top notch! She followed that up by competed in the 2019 NC Restaurant and Lodging Association statewide Chef Showdown. So good to see you again, Brooke!
Although Brooke’s in the house, there are very limited food options. They just don’t have the facilities or space at this time.
That’s why a rotation of Food Trucks will be on site regularly soon.
Notice in the Gallery, there aren’t TVs anywhere. There’s a hookup, but Max told us he wanted people to talk to each other rather than staring at a TV. I like it and it worked. We talked to a bunch of people while we were there.
“The Old Haywood Filling Station is more than just a coffee, beer, and wine venue. It’s a place where people can come together, share ideas, and create meaningful connections. We believe that every cup of coffee or glass of your favorite beverage has the power to bring people closer, and we strive to create an environment that fosters community and inclusivity.” – The Old Haywood Filling Station
The Filling Station’s Grand Opening is planned for February 8th, Noon to 8pm.
Ask Sommelier John, who is on staff, for a wine recommendation if you can’t choose. I hear he’s very good at it.
Max wants all wines offered to be “a step up”, but approachable, so expect a nice selection.
They JUST got the espresso machine a few days ago, but pulled (pun not intended) off a nice latte for me.
There’s plenty of room for expanded seating if needed.
There’s a nice deck with party lights out back. It overlooks an expansive open lawn area. Max plans on keeping it open for additional seating, games, etc. Corn Hole anyone?
Registration is now open for the 22nd annual Business of Farming Conference, presented by ASAP (Appalachian Sustainable Agriculture Project), will be held Feb. 22 from 8:30 a.m. to 4 p.m. The conference will take place at Blue Ridge Community College in Flat Rock, Henderson County, NC—which is a location change from A-B Tech, as originally announced. The A-B Tech Conference Center is undergoing repairs after serving as a disaster relief location during Hurricane Helene.
The conference focuses on the business side of farming, offering beginning and established farmers financial, legal, operational, and marketing tools to improve farm businesses and make professional connections. This year’s conference will also have a strong emphasis on resilience planning and resources for post-Helene recovery. More than a dozen workshops will be led by innovative farmers and specialists, including You Can’t Do It All: Hiring and Keeping a Productive Team and Planning for Farm Resiliency. A full list of workshops is at asapconnections.org.
“Heading into the first growing season post-Helene, farmers especially need opportunities like ASAP’s Business of Farming Conference to come together to share in learning, commiserate, network, share experiences and solutions with one another, or simply socialize after a hard year,” said David Smiley, ASAP’s Local Food Campaign Program Director. “A significant portion of this year’s workshop content is designed to help farms navigate the post-storm farm business landscape, including potential financial, business planning, and market outlet hurdles and opportunities.”
The popular Grower-Buyer Meeting, in which farmers meet with chefs, grocers, wholesalers, and other buyers to discuss their products and potential business relationships, will be held at lunchtime. Other networking opportunities include an exhibitor hall and one-on-one sessions to ask questions around food safety, tax, and legal topics. Embedded within the conference is the Farmers Market Summit, a chance for farmers market managers from across the region to come together for peer-sharing, technical assistance support, and annual planning.
Registration is now open at asapconnections.org. The cost is $75 by Feb. 1 and $95 after, with a discount for farm partners registering together. Scholarships are available for limited-resource and BIPOC farmers. The registration price includes a locally sourced breakfast and lunch. Lunch is sponsored by Farm Burger.
Support for the conference is provided in part by Dogwood Health Trust, NC Tobacco Trust Fund Commission, Sustainable Agriculture Research and Education (SARE), U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture.
ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more, visit asapconnections.org.
Pictured above: Left to Right: Vic Isley, Explore Asheville; Ashleigh Shanti, Good Hot Fish; Jacob Sessoms, Perfectly Ad Hoc Hospitality; Peyton Barrell and Katie Grabach, Gourmand; Trevor Payne, Tall John’s; Matt Dawes and Drew Wallace, Bull & Beggar and Baby Bull; Brian Canipelli, Cucina 24
Timely Winter Boost Helps Local Asheville Restaurants Rebuild and Retain Staff
Explore Asheville distributed $100,000 in essential recovery grants to 10 small, independent restaurants in Buncombe County last night. This funding was raised through 13 curated dinners organized by more than 20 esteemed New Orleans chefs as part of the Cooks for Carolina initiative, dedicated to supporting local restaurants impacted by Hurricane Helene.
The dinner series, which took place last November and December across the Crescent City, was organized to provide crucial financial assistance to small, independent restaurants in Asheville and Buncombe County. All dinner proceeds were directed to the Always Asheville Fund, which Explore Asheville established in the wake of Hurricane Helene to help businesses reopen and retain their employees.
“We know what they are going through in North Carolina,” said Chef John Harris, New Orleans chef-owner of Lilette and Bouligny Tavern and organizer of Cooks for Carolina. “Asheville is such a beautiful part of the country, and I love spending time there, so it’s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.”
The series highlighted the connection between the two Southern culinary destinations, featuring collaborations between New Orleans chefs and North Carolina culinary talents Jacob Sessoms, Peyton Barrell, Brian Canipelli, Trevor Payne, and Matt Dawes. Local participating restaurants included The Bull and Beggar, Baby Bull, Gourmand, Cucina24, Table, All Day Darling, Tall Johns, and Good Hot Fish received $10,000 grants, in addition to The Bush Farmhouse in Black Mountain and Zella’s Deli in Swannanoa for their hardship.
“We are truly grateful for the generosity shown by New Orleans’ hospitality community, and we look forward to deepening the connections between our cities,” said Vic Isley, President & CEO of Explore Asheville. “We are especially thankful to John Harris and Liz Bodet for their leadership in coordinating these efforts on the ground in New Orleans. Through the Always Asheville Fund and the Cooks for Carolina initiative, we have now allocated more than $1.3 million in emergency grants to local businesses, helping preserve the creative spirit of our deeply rooted mountain community and assisting in our long-term recovery.”
Some of you know I’ve lived through three disasters prior to Hurricane Helene. The first was a salt water flood when I was in my 20’s, single, and living in a beach community between two bodies of sea water. Salt water’s a whole different kind of flooding because it’s so corrosive. Then two pretty major earth quakes with Bill and our three kids in the northeast.
The second earth quake took out all communications, like Hurricane Helene did. Communications weren’t only out for the general population, they were out for ALL emergency services. Luckily, one of our elementary school teachers was an enthusiast, had all the equipment, and taught ham radio classes. Our school became emergency services headquarters. That quake also took down lots and lots of trees. We had over sixty huge 80-100+ foot evergreens, mostly Douglas Firs and Bigleaf Maples down across the roads within a few blocks of our house.
After that, I did an extremely deep dive into emergency preparedness best practices. It’s been a long time since I put together supplies for two adults and five young children, so some things have probably changed or been improved.
I’m definitely NOT an expert, but here’s an overview of what I put together for our family:
Emergency Supplies
There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. I used American Red Cross pre-packed backpacks and then added to them.
Supply Location: First, I chose a location in the house that was easily accessible and most likely accessible if the house came down in an earthquake – our front hall coat closet. We didn’t have a suitable outdoor location, or I would have stored them there.
Supply Storage & Access: Packed most of our supplies into two 55 gallon plastic trash cans with lids and wheels. Each trash can had an inventory of contentes printed and weatherproofed on top. One held camping gear: sleeping bags, ground cloth, tent, camp stove, extra fuel canisters, flint fire starters, emergency radio, and more. The other held: first aid supplies, pain killers, extra clothes, hats, glasses/sunglasses, flash lights, whistles, bug spray, feminine supplies, prescription medications, freeze dried and dehydrated meals from REI, powdered milk, energy bars, and more.
Prepackaged Supply Backpacks: The American Red Cross sells pre-packed Emergency Preparedness Packs and Kits (https://www.redcross.org/store/emergency-preparedness) for various numbers of people and days. You can find them on Amazon (officially licensed), as well as the Red Cross website. Sometimes a 10% or similar discount pops up on the Red Cross website.
Supply Placement: Bill was at work and I was home with kids when the big quake hit, so we were separated for quite a while as he tried to get home. Because of that, I purchased a one-person backpack for Bill’s car and office (https://www.amazon.com/dp/B0CKXVR4B7), and a four-person backpack for my car (https://www.amazon.com/American-Red-Cross-Officially-Preparedness/dp/B0CKXXFRYK).
Supplementing Pre-packaged Supplies: I supplemented each survival backpack with tools (crowbar, saw, hammer, screw driver set, jumper cables, flares, bungee cords, rope, etc). Anything I thought might be useful. Some of that also fit in the Red Cross backpack.
Drinking Water: The Red Cross packaged drinking water has a 5 year shelf life. Bottled water purchased in the store doesn’t go bad, but it can start to taste like dust after a year if not stored properly or for too long. There can be other issues. I’ll leave it up to you to do your own research on this one. You can also purchase emergency drinking water pouches in quantity.
Communication: We had walkie talkies with a 5 mile range. Used them on the ski slopes and during other outdoor activities to keep in touch with all the kids. After losing all communication for multiple days after the big quake, I considered getting a Ham Radio license and set up for a broader, out of disaster area, reach. It’s a process, and no one in either of our families was interested, so I let it go.
Lessons Learned
What Personal Items to Take? Update 1/13/2025: When asked, I always say, imagine your house is on fire. What are the first 5 things you’ll grab? Then think about the next 5. Make a list, because you never know what you’ll do in a crisis. If possible, always keep those things in the same, easily accessable place.
Emergency Supplies: There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. Figure out what you need and which supplier puts those together best.
Generator: Critical if you’re on a well! If you’re planning on getting a generator, consider a “Standby Generator” that connects directly to a Natural Gas line. Many use natural gas and/or propane. They turn on and off automatically, whether you’re home or not, so no worrying about a power outage when you’re not home. And no finding a place to store a portable generator and gas to power it safely, as well as rolling it out, hooking it up, and keeping the tank full every time the power goes out. Remember gas station pumps run on electricity, so don’t work when the power’s out.
No Generator: Before we had a generator we’d do a few things you might already do, but I’m going to mention it here anyway. Before disaster strikes, always keep gallon jugs (milk jugs) of water into your freezer. They’ll keep things cold for a while when the power’s out. As they melt, move one or two into your refrigerator to keep those things cool. You can also drink the melted water if needed. If you have plenty of warning, fill your bathtubs with water for flushing and to drink.
Transportation: As a general rule, don’t let your vehicle get lower than ¼ tank at any point. More is better. Sometimes disasters happen with little or no warning.
Cash on Hand: Don’t rely on credit cards alone. Cash is King when power grids & machines get dinged! Keep some cash on you and some in your house. If you’re worried about cash at home, get a fire/water proof safe that you can tuck away somewhere and bolt to the floor. During WNC’s recent Hurricane Helene disaster, banks were closed and retail (restaurants, shops) credit card systems were down, so “cash only” for an extended period of time. Everyone headed to ATMs, which quickly ran out of cash.
Food Supply: Keep your pantry stocked. Don’t have much room for extra food? Maybe keep a couple boxes of non-perishables in your garage or a closet. Grocery stores had no power and were closed for days after Hurricane Helene. Without free meals served up by volunteers, churches, World Central Kitchen, and others, a LOT of people would have gone hungry.
Cooktop: Choose a gas cooktop if possible. Natural Gas works when the power’s out. You just need to turn a burner on and light it with a lighter or match. Burners can be turned on for heat, also, if you have no other heat source.
Wood Stove: We learned firsthand how critical it is to have a heat source during a disaster. That is why we will always have a wood stove. A wood stove (or fireplace insert) that has a top area big enough to cook on, as we did during previous disasters.
Central Meetup Place: It might sound a little over the top, but we used to have a central meetup place in the country set for our family in case some crazy nation-wide disaster happened. If that did happen and there was no way to communicate, we’d all try to get to that place. We let that slide over time, but with so many people stranded and isolated for weeks or more after Helene, we’ll be setting a new meetup place.
One Last Thing
Now that Bill and I have experienced total, multiday loss of ALL communication – again, and our children & other family are scattered across the country, I’m researching hand-held radios and walkie-talkies that don’t require an operator’s license, contract, have nationwide coverage, and won’t break the bank. Multiple people in our family will have one.
Asheville’s Strada Italiano & Gemelli Restaurants Rebuild with a Local Approach
Featuring Happy Hours, 828 Burger Night, Brunch Revival & More
Chef/owner Anthony Cerrato of Strada Italiano and Gemelli is taking community-driven measures to rebuild after Helene. In what is normally the city’s most profitable quarter, according to the Buncombe County TDA, Asheville restaurants are down 70-80% in October and November. Chef Cerrato is committed to keeping his restaurants in business and growing the labor market by slowly rebuilding in stages and with a symbiotic approach focused on the local community.
“Now more than ever, we have to stay strong as a community and support each other,” says Chef Cerrato. “The efforts we are putting in place are sensitive to the economic ripple effect we are all experiencing. We hope taking these measures will also help stimulate business for the restaurants, so that we can continue contributing to the local economy – through employment and also charitable contributions, which are a pillar of our core values as a company.”
Here’s what’s in store for the remainder of December and into the New Year:
STRADA MENU REVIVIAL + HAPPY HOUR Strada’s menu has returned, almost to the full extent and with a couple of new additions. The $10 Community Meal – Spaghetti and Meatballs or Vegan Pasta Primavera offered at an affordable price in light of the ongoing financial burden many face – will remain on the menu into the New Year.
Starting December 16, Strada is offering a Happy Hour
Sunday & Monday, 4-5 pm
50% off all house-made pastas and hand-tossed pizzas
Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed New Year’s Day.
Current Operating Hours
Monday & Thursday, 4-9:30 pm, Friday, Saturday, Sunday, 3-9:30 pm; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
BRUNCH RETURNS TO GEMELLI
Starting December 20, Gemelli will reopen for Brunch on Friday, Saturday, and Sunday, from 10 a.m. to 3 p.m.
Brunch items, from top left: Egg Sandwich, Shrimp & Grits, All Star Breakfast, and French Toast Bread Pudding
The brunch menu, created by Gemelli Executive Chef Gabe Cerrato, takes a more American approach, featuring classics like an egg sandwich, shrimp and grits, biscuits and gravy, and an All Star Breakfast of eggs, potatoes, smoked or vegan sausage, and a biscuit. Shakshuka (eggs in a spiced tomato sauce with ciabatta and basil) is a popular item that is returning. A French Toast Bread Pudding with fire-roasted apple and creme anglaise hits a sweet note, while salads and a burger signal the lunch side of brunch.
GEMELLI’S NEW MENU + HAPPY HOUR
Also starting December 20, Gemelli is launching a menu expansion that will feature standard favorites like calamari and arancini, the signature Gemelli pasta and more. There will also be new additions, including a Panelle antipasti (chickpea cakes seared in evoo with arugula and lemon) and a Salmone entrée from the grill (salmon, squash risotto, and leafy greens).
December 20 also kicks off a new Happy Hour:
Half-off the entire menu, 4-5 p.m., every day we’re open. This is for dine-in only and on offer for a limited time, through the end of January. We will also offer an affordably priced drink menu.
Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed Christmas Eve, Christmas
Day, and New Year’s Day.
Operating Hours Starting Dec. 20
Thursday & Monday, 3-8:30 p.m.; Friday, Saturday, & Sunday, 10 a.m.-3 p.m. for brunch, 3-8:30 p.m. for dinner; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
828 BURGER NIGHT AT GEMELLI
When Chef Gabe isn’t cooking Italian food, he loves a good burger (especially pickles) and
wanted to create a night around it.
Every Monday (starting Dec. 30), 3-8:30 pm
$8.28 burger and rosemary fries special
The Gemelli Burger, normally $17, features two smashed patties, smoked cheddar, onion,
house-made pickle, and aioli on a sesame bun.
LOOKING AHEAD – Announcing Wine By the Vines 2025
In January, we will bring back our popular Wine By the Vines 5-course paired wine dinners. The dinners have traditionally focused on the food and wine of the different regions of Italy. In 2025, we’ll be exploring beyond the Italian border to offer diners a passport to other parts of the world. The dinners are $75 per person for a five-course meal that includes generous pours of paired wines. Wine By the Vines will take place the 3rd and 4th Thursdays of each month, giving diners two opportunities to attend each month’s themed dinner. Here are the themes for our first six months of 2025:
January: Argentina
February: Burgundy & Beaujolais
March: Americana
April: Sicily
May: Spain
June: Greece
More details to come.
ABOUT
Chef Cerrato is a longtime restaurateur in Asheville and has been a generous community
supporter for many years. A son of a big Italian family and graduate of AB-Tech’s esteemed
culinary program, Cerrato learned the ropes in independent and corporate restaurants in
Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown.
Strada’s menu represents many regions of Italy as well as Chef Cerrato’s Italian family recipes.
Hand-tossed pizzas, fresh, house-made pastas, grilled or sautéed meats and seafood,
house-made desserts, as well as gluten-free and vegan options are all made to order and
feature locally sourced ingredients. The menu is a creation of Corporate Chef Vladimir
Marto-Gonzales, in collaboration with Chef Cerrato. Strada adjoins Social Lounge, a craft
cocktail bar with a three-season rooftop patio, serving Strada’s full menu.
Strada Italiano & Social Lounge, 27 Broadway St., Asheville, NC 28801 | 828.348.8448
StradaAsheville.com | SocialLoungeAsheville.com
Monday & Thursday, 4-9:30 p.m.: Friday-Sunday, 3-9:30 p.m.; closed Tuesday & Wednesday
Gemelli, also a twisty pasta whose name is derived from the Italian word for “twins,” opened in September 2022, serving simple, authentic Italian food and scratch-made pastas in a casual European-inspired dining room. Like Strada, Gemelli offers many gluten-free, vegan, and diet sensitive options. The menu is the creation of Executive Chef Gabe Cerrato (Anthony’s son), who’s trained in restaurants in Asheville, Denver, and San Diego before stepping up to lead Gemelli’s kitchen and menu.
Gemelli, 70 Westgate Pkwy., Asheville, NC 28806 | 828.565.6111 | Gemelli.restaurant
New Hours as of Dec. 20. Monday & Thursday, 3-8:30 p.m.; Friday-Sunday, 10 a.m.-8:30 p.m.; closed Tuesday & Wednesday
Chef Rob Masone is opening the first official speakeasy in York County, SC. He’s converted a Civil Rights historic landmark into chic space in Downtown Rock Hill, SC. For all you North Carolinians, Rock Hill is about a half hour south of Charlotte.
Tucked away inside a new street-front bodega, York County’s first-ever speakeasy has announced their opening for today, December 13th. Located at 135 East Main Street in downtown Rock Hill, Elsie’s includes a charcuterie to-go shop, a hidden speakeasy and a second-level private event space.
The 900-square-foot speakeasy is named after Chef Masone’s beloved grandmother, Elsie. The cozy space will accommodate 45 guests and feature a counter bar with 14-16 seats. Dark floral wallpaper, subdued lighting and family heirlooms will contribute to the luxe speakeasy vibe. The hidden entry is through a concealed door in the cheese shop. Chef Masone wanted to create a memorable entrance, but one hiding in plain sight. And yes, a secret code word will be required to enter. Hint: it can be found inside a neighboring business or posted on social media.
“As we’ve refined our original vision for this space, we’ve focused on creating a truly unexpected experience,” says Chef Rob Masone. “Every element, from the secret entrance to our extensive cocktail program, has been carefully curated to bring something unique to both downtown Rock Hill and York County.”
OF NOTE, Chef Masone temporarily closed his restaurant, Kounter, while he and his staff supported lineman working to restore power to North Carolina areas affected by Hurricane Helene by serving 600 to 800 meals a day at a Duke Energy’s Kings Mountain training facility.
The speakeasy will offer 50 exclusive annual memberships. Members will get VIP treatment with personalized decanters displayed on a dedicated wall, private access during special hours and exclusive invites to special events.
Elsie’s bar menu aims to feature a mix of classic and modern cocktails, along with non-alcoholic options and house-made elements, including dry ice, smoked cocktails and herbal infusions sourced from local vendors. A selection of small-bite, gourmet sweets will also be served.
Patrons will access the speakeasy through a 400-square-foot European-style cheese and charcuterie shop. The bodega will showcase an Italian flywheel meat slicer with a cherry-red finish, matching the iconic refrigerator at Chef Masone’s flagship restaurant Kounter, in the historic former McCrory’s Five and Dime. Customers can shop daily for a carefully curated selection of local goods.
The 1,800-square-foot private event space upstairs is expected to open in Spring 2025.
Vinyet Architecture and Copper Dwelling and Design oversaw the architectural transformation and interior design of the 3,000-square-foot building previously occupied by Edward Jones investment banking company.
About Chef Rob Masone
A York County, South Carolina native, Chef Rob Masone was born and raised in Rock Hill. Following many successful years as an Executive Chef throughout the Carolinas, Chef Masone ultimately planted roots in Rock Hill with the opening of his first restaurant, Kounter, in the historic former McCrory’s Five and Dime. In addition to Kounter, Chef Masone owns and operates Kre8 Xperiences, a full-service events and catering company. Chef Masone earned a spot on the 2023 roster of South Carolina State Chef Ambassadors.
Thanks to Visit York County for bringing this terrific new space to my attention.
New Orleans Chefs Come Together to Support Asheville, North Carolina’s Independent Restaurants
The devastating aftermath of Hurricane Helene has left restaurants in Asheville, North Carolina in a dire situation. Recognizing the urgency, over twenty New Orleans chefs and restaurant owners have united to create Cooks for Carolina. This dinner series will provide crucial support to independent restaurants and restaurant employees in Asheville and Buncombe County. Each New Orleans restaurant will send 100% of the proceeds from its individually created event to the nonprofit Explore Asheville’s Always Asheville Fund, which is coordinating the distribution of grants to small, independent restaurants in Asheville and Buncombe County.
Several North Carolina chefs, including Jacob Sessoms, Peyton Barrell, Trevor Payne & Matt Dawes, will join the New Orleans restaurants to share what they are going through as they rebuild. Events begin on November 6 and continue through the holidays. Reservations are required and can be madeHERE.
“We know what they are going through in North Carolina, and we know what it’s like to be waiting for potable water,” said Chef John Harris, chef-owner of Lilette and Bouligny Tavern and local organizer of Cooks for Carolina. “Asheville is such a beautiful part of the country, and I love spending time there, so it’s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.”
“First and foremost, I want to express our deep gratitude to all of the New Orleans chefs and restaurateurs for their interest in helping us,” said Jacob Sessoms, founder and chef-partner at Perfectly Ad Hoc Hospitality Group in Asheville, NC. “We know they understand our situation better than anyone, and it’s no surprise how quickly they jumped to our aid; it’s part of what makes New Orleans so special.”
“We are deeply moved by the outpouring of support from New Orleans and its hospitality industry,” said Vic Isley, President & CEO of Explore Asheville. “The Always Asheville Fund has been set up to help our small independent business owners with emergency grants that will aid in sustaining our deeply rooted hospitality community. This support will help keep Asheville’s restaurants open into the future.”
Explore Asheville, Buncombe County Tourism Development Authority’s 501(c)(6) nonprofit, has established the Always Asheville Fund to help small independent travel and hospitality businesses throughout Asheville and Buncombe County recover from the devastating impacts and aftermath of Hurricane Helene.
Generously supported by New Orleans & Co. and the Higgins Hotel.
Cooks for Carolina Dinner Series (as of October 29):
Chefs Aaron Burgau, Patois; Justin Devillier, La Petite Grocery; Maggie Scales, La Boulangerie; Ashwin Vilkhu, Saffron; Sophina Uong, Mister Mao; and Michael Gulotta, MoPho
