Q: Rustic Grape Wine Bar: respite from the madness

Asheville – Visiting or working in Asheville, when you need a break there’s a sweet little spot tucked away on a corner in the heart of downtown. You’ll find it one block off Biltmore Ave. at the intersection of S Lexington Ave and Aston St, behind the Aloft Hotel. It’s Rustic Grape Wine Bar (https://www.rusticgrapeavl.com/). It’s trendy, leans toward industrial, with a sprinkling of soft touch to cozy it up. Nicely arranged fresh flowers are always part of the decor. There’s high and low seating, including a little nook area set back between the wall of wine and the wall of windows. It’s a great place for groups to gather for conversation. Or on Mondays for the weekly board game night and $2 off all glasses of wine. There are specials on Tuesdays, Thursdays, and Fridays, also. A charming patio is out front, facing Aston St. There’s not much of a view, but there’s some people watching and not much traffic. At night, light spilling onto the patio and sidewalk gives the corner a glowing, warm look. I was walking down Aston St when the thought of a nice cool glass of wine felt decidedly appropriate. It was warm outside, but not too warm for patio sitting. Note to singles – men or women – you will not feel uncomfortable in the least enjoying a drink by yourself, whether you’re waiting for friends or flying solo. Rustic Grape (https://www.rusticgrapeavl.com/) 14 Aston St Asheville, NC 28801 Phone: (828) 424-7707

Q: Catawba Brewing Releases Small Batch ESB

Asheville – Catawba Brewing (http://catawbabrewing.com/) is now pouring a Small Batch ESB (5.1 percent ABV). This traditional English-style pub ale is brewed with Maris Otter and Crystal malts and hopped with Simcoe and Fuggle. Copper in color, it has flavor notes of sweet caramel and bread crust, balanced by earthy, floral hop bitterness. Small Batch ESB is Passport Beer #17 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available exclusively in Catawba’s four tasting rooms. About Catawba Brewing Company Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte’s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com

Question 1

The Foundry Hotel opens in Asheville

Accepted Answer

After years of construction, a piece of Asheville’s history comes back to life on Tuesday. Housed within the city’s former steel foundry, The Foundry Hotel (https://foundryasheville.com/) officially opens its doors on November 20th, just in time for Thanksgiving. Visitors and locals alike can enjoy hyper-localized experiences in The Block, a historic neighborhood largely untouched by Asheville’s recent tourism boom.
For those hosting family in the area, here are some recommendations for things to do around town with loved ones over the holiday week:

Dine Over Authentic Southern Appalachian Cuisine – Enjoy a regionally-inspired meal at Benne on Eagle, the hotel’s 100-seat upscale restaurant led by acclaimed chef John Fleer. The menu will feature long cultivated Southern Appalachian dishes crafted with seasonal bounty and hyper-local ingredients.
Imbibe on Seasonal Cocktails and Brews – Guests can kick back and relax at the hotel’s elevated cocktail bar, Workshop Lounge, and sip on a handcrafted cocktail or one of three local BearWaters Brewing beers that were custom-made for the property.
Take a Historic Asheville Tour – While staying at the hotel, guests can embark on a private, immersive Hood Huggers International tour of The Block with local historian DeWayne Barton, which tells the story of the vivid African-American culture and history that took place in the area for centuries.
Fall Hike in the Blue Ridges – Those who book a room can add on the Indulgent Preparation package for a great outdoor adventure in the Blue Ridge Mountains, including a hearty pre-hike breakfast, hiking gear and a guided tour from premier outdoor outfitter Hunter Banks and late check out the next day.

Epicurean Note: See more images and renderings on The Foundry Hotel Facebook Page
Press Release

Question 2

Martha and Peter Pollay Announce New Asheville Restaurant: District 42

Accepted Answer

Admired and respected Asheville restaurateurs Martha and Peter Pollay of Mandara Hospitality Group announce plans to open District 42™ in the forthcoming Hotel Arras in Spring 2019. Named for the original 42 lots running along Biltmore and Broadway Ave, District 42 is an ode to the past, present and future narratives of downtown Asheville. The independently-owned and operated restaurant and bar will focus on small plates and handcrafted cocktails in a warm and relaxed setting. The space will have a comfortable lounge feel and will be open all day for locals and hotel guests to enjoy.
“The reimagined BB&T building harkens back to a boom time for downtown Asheville, and we wanted to open a spot that celebrates that rich, vibrant community and era,” says Martha Pollay, co-owner. “District 42 will be a place for everyone to gather, where one hour will roll into the next, and where people will choose to convene over coffee, lunch, or hand-crafted cocktails for any occasion or just because.”
Additionally, Mandara™ has tapped Jordan Arace to helm the kitchens as Executive Chef of District 42™ and Bargello™ (see sample Bargello menu toward the end of this article), both slated to open on the ground floor of the new Arras Hotel in spring 2019. Arace has been in charge of the menu at Posana® restaurant, the Pollays’ first venture in Asheville, since 2016. Before joining Posana in 2010, Arace spent several years in Charleston working for chefs Bob Wagoner and Michelle Weaver and at Charleston Place Hotel as well as in New Orleans at The Grill Room at Windsor Court Hotel. Bargello will allow Arace to focus on his passion for handmade pastas, where the restaurant will serve both traditional and the gluten-free versions he has perfected at Posana.
“Jordan has elevated the menu at Posana and created so many dishes that have become favorites among locals and visitors. We are eager to see him pour his excitement for food and the Asheville community into Bargello and District 42,” says owner and restaurateur Peter Pollay.
Bargello, which will serve breakfast and dinner, will focus on Mediterranean cuisine, meant for sharing and creating a sense of community around the table &#8211; whole preparations, house-made pastas and handmade pizzas. The space will have two open kitchens, including a pizza oven with counter seating.
District 42 will serve as an easy gathering place with a mix of relaxed lounge and dining areas and ample outdoor seating. Guests are welcome any time of day to hang out, enjoy a morning coffee, have a working lunch, or gather for drinks and shared plates in the evening.
“I’m honored and excited to take on this new role within the Mandara family,” says Arace. “The menus will mirror the warmth of the spaces, bringing people together through shared food and drink. We’ll be bringing a few signature dishes and cocktail experiences that we have been working on to really wow the guest. We really want the table to shine here &#8211; shareable cocktail creations, roasted meats and seafood on the bone, local vegetables and salads to share, and we are working on a tortellini dish that will hopefully be on every table.”
Bargello and District 42 will have the same deep commitment that all Mandara Hospitality Group projects have to sourcing premium ingredients with an emphasis on local farms and purveyors. Their ingredients are locally sourced and harvested from homegrown farms in the area, with a deep commitment to Western North Carolina.
In the coming months, the team will be developing the pastry and beverage programs. Sample menus are available upon request. Follow along on Instagram and Facebook for more announcements on the openings.
Sample Bargello Menu
McKibbon Hospitality also announced its leadership team for Hotel Arras: Asheville native David McCartney will serve as General Manager of the hotel and local Marie Dalis-Brown will be Market Director of Sales.
About Mandara Hospitality Group:
Mandara™ Hospitality Group is an Asheville, NC restaurant group co-founded by husband and wife team Peter and Martha Pollay with the purpose of crafting spaces that practice intentional hospitality. They currently own Posana restaurant, a contemporary American restaurant in downtown Asheville and will open two new restaurants, Bargello and District 42, in 2019. Mandara took root out of an insatiable joy to host, serve and cultivate communities. It is the embodiment of our mantra; local, seasonal and sustainable. To learn more about the Mandara, visit https://mandarahospitalitygroup.com/.
Press Release

Question 3

En la Calle announces new Dia de Los Muertos and Fall Menu Items

Accepted Answer

En La Calle, the Asheville, North Carolina-based restaurant and bar serving Mexican street food riffs and creative craft cocktails, announces new food and drink items for fall and a special Dia de los Muertos menu available Thursday, October 25 through Sunday, November 4.
A celebration of Mexican heritage and culture, En La Calle’s Dia de los Muertos menu will honor the international holiday by offering traditional food and drink items alongside the restaurant’s signature twist on classic dishes. Available for a limited time, the holiday-inspired menu will feature:
Roasted quail, with mole negro & tejocotes
Chiles en nogada, with housemade walnut sauce & fresh pomegranate
Banana leaf tamales, with Hoja Santa & Oaxaca cheese
Roasted membrillo, featuring piloncillo, canela & mezcal
Pan de muerto, served with masa atole
Café de Olla, Mexican coffee brewed in clay pots with canella, piloncillo & tequila Añejo
Alongside the Dia de los Muertos menu, guests can also enjoy En La Calle’s new menu of fall dishes and drinks, including Cochinita Pibil Pork Tacos Duros, with housemade salsa quemada, chapulines crema and kimchi; Croquetas de Jaiba, featuring fresh lump crab, pickled radishes, roasted tomato-aji limo salsa; and Black Angus Ribeye Chicharrones, served with guacamole, chiles toreados and tortillas. En La Calle has also debuted Maria Sabina, a refreshing new cocktail featuring Creyente Mezcal, Ancho Verde, avocado, clove, vanilla, agave, cinnamon, Licor 43 and Palo Santo Bitters. Please click here to view full food and drink menus.
About En La Calle
En La Calle is a lively eatery and bar serving Mexican street food and craft cocktails, located in the heart of downtown Asheville. The name, which translates to “in the street,” is inspired by the restaurant’s elevated, yet approachable take on classic Mexican street food bites served in a casual and buzzing atmosphere. En La Calle is the adjoining sister spot to Limones, the well-revered Asheville mainstay serving modern Mexican and Californian-inspired cuisine for over a decade.
Location
15 Eagle Street
Asheville, NC 28801
Hours
Monday–Thursday: 5–11pm
Friday–Saturday: 5pm–12am
Sunday: 5-10pm
Press Release

Question 4

Photolog: Is the Cambria Hotel and restaurant, Hemingway's Cuba, for you?

Accepted Answer

Asheville &#8211; Antonio O. “Tony” Fraga, Sr., President and founder of FIRC Group, along with his son, Alexander W. Fraga FIRC Group Vice President, and extended family hosted the Grand Opening event for their newest property in Asheville, the Cambria Hotel Asheville (http://www.cambriadowntownasheville.com/) two weeks ago.
A note about Tony Fraga; I was impressed with his sincerity when he spoke to all gathered for the Grand Opening, he stressed legacy and the importance, for him personally, of &#8220;leaving the world better than you found it&#8221;. He also talked about heritage and leaving something for future generations.
The FIRC team put together a lively, Cuban-influenced, oh-so-Asheville celebration I found to be completely refreshing! Three well known buskers were on hand, entertaining folks in the lobby, Silver Drummer Girl, Abby the Spoon Lady & Chris Rodrigues, as well as, The Buskits (amazingly talented 9 & 11 year old brothers), in the 4th floor restaurant and rooftop bar, Hemingway&#8217;s Cuba.
THE GRAND OPENING

I was fortunate enough to spend the night as the Fraga&#8217;s guest. This meant I could give the room and amenities the once over with a critical eye.
Conclusion? The Cambria features architectural design that impacts perception and emotion in a most positive way. For instance, the hotel rooms feel open and welcoming, even though they&#8217;re not especially large, due to angled walls, frosted bathroom glass doors and walls, and special touches like a table-top welcome tableau of local chocolate and complimentary bottled water.
Special touches abound. On check-in, you are offered a glass of champagne. On check-out, you are presented with a gift jar of local honey. Asheville is &#8220;Bee City&#8221; after all. Bedside lights are well placed and switches are easily reached. There are more than enough outlets and USB charge locations in the rooms and the mirror in the bathroom features Bluetooth speakers. Just touch the red button on the mirror and pair your device to listen to your favorite playlists!
In addition to standard rooms, there are 1 and 2 bedroom view suites with sitting/living areas and balconies furnished with very nice seating. The one we gathered in before the ribbon cutting had a great view of the 4th floor rooftop bar as well as long range views of the city and surrounding mountains.
THE ROOM & VIEW

Hemingway&#8217;s Cuba, overseen by Chef Duane Fernandas, has overcome initial concerns of locals regarding menu items and pricing nicely. Definitely go for a meal and/or drinks. A small group of us had &#8220;dinner&#8221; &#8211; really, we shared a variety of dishes delivered to our table and described in detail by Chef Duane. Look through the gallery below for descriptions of each dish.
I really can&#8217;t say enough about the rooftop bar. You MUST not miss it. There are fire rings with cozy, comfortable seating, umbrellas for especially warm days, and fabulous lighting at night. It&#8217;s modern, sleek, and welcoming without &#8220;attitude&#8221;. A comfortable place to hang out with friends over drinks and appetizers.
Epicurean Notes:

Not in the Hemingway&#8217;s Cuba gallery, but Tres Leches Cake, a delicious dessert I&#8217;d highly recommend!
Cambria is a higher end property of Choice Hotels
This Cambria has many custom features and details. It&#8217;s not a typical Cambria Hotel.

THE FOOD AT HEMINGWAY&#8217;S CUBA

Cambria Hotel (http://www.cambriadowntownasheville.com/en-us)&#8217;s
Hemingway&#8217;s Cuba (http://www.hemingwayscubaasheville.com/)
15 Page Avenue
Asheville, NC 28801
Phone: (623) 432-0198

Question 5

Rustic Grape Wine Bar: respite from the madness

Accepted Answer

Asheville &#8211; Visiting or working in Asheville, when you need a break there&#8217;s a sweet little spot tucked away on a corner in the heart of downtown. You&#8217;ll find it one block off Biltmore Ave. at the intersection of S Lexington Ave and Aston St, behind the Aloft Hotel.

It&#8217;s Rustic Grape Wine Bar (https://www.rusticgrapeavl.com/). It&#8217;s trendy, leans toward industrial, with a sprinkling of soft touch to cozy it up.

Nicely arranged fresh flowers are always part of the decor.

There&#8217;s high and low seating, including a little nook area set back between the wall of wine and the wall of windows. It&#8217;s a great place for groups to gather for conversation. Or on Mondays for the weekly board game night and $2 off all glasses of wine. There are specials on Tuesdays, Thursdays, and Fridays, also.

A charming patio is out front, facing Aston St. There&#8217;s not much of a view, but there&#8217;s some people watching and not much traffic.

At night, light spilling onto the patio and sidewalk gives the corner a glowing, warm look.

I was walking down Aston St when the thought of a nice cool glass of wine felt decidedly appropriate. It was warm outside, but not too warm for patio sitting.

Note to singles &#8211; men or women &#8211; you will not feel uncomfortable in the least enjoying a drink by yourself, whether you&#8217;re waiting for friends or flying solo.
Rustic Grape (https://www.rusticgrapeavl.com/)
14 Aston St
Asheville, NC 28801
Phone: (828) 424-7707

Question 6

Casual Dinner at Bone and Broth

Accepted Answer

(North) Asheville &#8211; Bone & Broth (http://boneandbrothasheville.com/) is the kind of place you&#8217;d expect to find in an out of the way Boston neighborhood. A place the locals go for a drink or easy meal. Easy, but good.
The place was about two thirds full when we got there at 7pm this past Saturday. They were still busy when we left at 8:15pm or so.
Dark wood-paneled and warm, the bar is pretty prominent. We each chose a wine we thought we&#8217;d like, not based on any particular pairing. He &#8211; a 2016 Freelander Cabernet Sauvignon (Freelander District &#8211; Central CA Valley) ($8) and Me &#8211; a 2015 Peirano Zinfandel (Lodi) ($9). I am now going to search out that Peirano Zin. Just loved it!
While we waited for our entrees, we shared an order of Bourbon Caramelized Onion Dip ($8) with fresh house-made potato chips. The chips were fresh and crispy and that dip was definitely addictive. So good!

Didn&#8217;t get a picture of the Hubs&#8217; 6oz Dry-Aged Bavette ($19). On the menu as &#8220;a cut where flank meets sirloin&#8221;, it&#8217;s served with two sides and choice of sauce: Demi, Tallow Butter, Au Poivre, or B&B Steak Sauce. Ordered medium-rare, it&#8217;s tender. We agreed cooked longer than that and you might end up with a slightly tough steak.
For me, the B&B Cheeseburger ($11). It was disappointing that they only offered American Cheese. I&#8217;d have preferred Cheddar. It&#8217;s topped with Dijonaise, lettuce, tomato, onion, and Dill pickles in addition to the cheese. I paid $1 extra to sub asparagus as my one side instead of fries. Especially since we&#8217;d already had some chips.

I was very happy with this burger, even with the American on top. It arrived on a bun firm enough to hold it all together in my hands and cooked as ordered. The asparagus was flavorful and still al dente, the way I like it.
Bone & Broth should be sticking around for a while if they continue the excellent service and good menu choices. They offer steaks, chops, a few burgers, a few pasta dishes, and specialties that include quail, roast and fried chicken, shrimp, and salmon. See their menu here.
Pricing, in my opinion, is that most of the menu is approachable, but one or two of their items are high (8oz Dry-Aged &#8211; an expensive process, but still &#8211; Filet Mignon $45).
Definitely go for a meal, or just pop in for drinks if you want to check it out first.
Bone & Broth (http://boneandbrothasheville.com/)
94 Charlotte St
Asheville, NC 28801
Phone: (828) 505-2849

Question 7

"Vivian" - Say it out loud. Feel it. Go. Savor.

Accepted Answer

Asheville &#8211; Looking for adventures in European, Nordic, and Southern cuisine explored with both classic (historic/vintage) and contemporary approaches. Look no further than Vivian (https://vivianavl.com/)!
We were four for Brunch last Sunday. Hubs and I were the newbies, wanting to go after hearing friends in the know rave about Vivian, newly opened in Asheville&#8217;s River Arts District (RAD).
When you&#8217;re in Paris the first time, you have to go to the Eiffel Tower, right? Develop a baseline and go from there, branching out to the smaller neighborhoods and beyond the city. That&#8217;s what I do when it comes to food. New ice cream place? I always order Vanilla first. If they get that right, I explore other flavors. Cocktails? Try a basic first, then explore the more creative.
That&#8217;s why I ordered a Mimosa ($6). It was right on, and not only did the champagne tickle my taste buds, the flute tickled my love of serveware design. At some point I&#8217;m going to ask co-owners Josiah and Shannon McGaughey if these were purchased as is, or if they painted them.

Here&#8217;s where it gets really interesting. Leah ordered Nordic Deviled Eggs ($8). Why is that interesting? Because it&#8217;s the first time I&#8217;ve seen &#8220;Nordic&#8221; on an Asheville menu. There might be others out there, but I haven&#8217;t seen them.
I&#8217;ve been following the New Nordic Food movement since it&#8217;s early days. It was initiated in 2004 by Danish chefs René Redzepi and Claus Meyer soon after they opened noma (combo of two Danish words &#8220;nordisk&#8221; (Nordic) and &#8220;mad&#8221; (food)), the #1 ranked restaurant in the world multiple years. Read this detailed article in Eater about the closing of the original noma and their re-opening in February, 2018. Side note &#8211; Asheville Chef Katie Button did a stage (unpaid internship) at noma for 3 weeks in 2012.
The movement has been growing steadily since its inception: a New Nordic Food Manifesto  was conceived in 2004, the Nordic Council of Ministers (food ministers from Denmark, Finland, Iceland, Norway, Sweden and dependent territories) got on board in 2005, the Nordic Food Lab was founded in 2008, and the annual MAD Symposium was founded in 2011 by Chef René Redzepi. Shameless self promotion &#8211; I was invited to the first MAD Symposium, but wasn&#8217;t able to go. Talk about disappointed!
Back to the Nordic Deviled Eggs. They were stuffed with a mixture of smoked mackerel, potatoes, cornichon, and topped with caviar. Different for WNC.

Leah rounded out her Brunch with Lobster Salad ($15). First let&#8217;s talk about the thick slice of toasted Sally Lunn Bread under the lobster salad. There are a few versions of this bread&#8217;s history, but the one I&#8217;m going with is that this sweet, brioche-like bread was invented by 18th-century baker Sally Lunn in England, then brought over to the Southern colonies.
This dish is one example of Chef&#8217;s &#8220;clean, with limited elements to a plate, but with each one promising big, robust flavors&#8221; approach to food. Creme Fraiche, radishes, & spring peas and their tendrils top the Sally Lunn Bread. None of us had seen greens presented this way, so there was tendril tasting and discussion going on.

Tim and Leah had been to Vivian for Brunch previously. Telling us about that meal, Tim said the salmon on the Salmon Tournedos dish was some of the best he&#8217;d had. This time he opted for the Irish Country Salmon Toast ($12). Soft scrambled eggs, capers and cured salmon were topped with caper cream, and plated with toasted Soda Bread.
We didn&#8217;t ask about the green garnish, but it did strike me as a succulent. My taste yielded a moist, neutral flavor. Not something I&#8217;d pursue.

I&#8217;m going to admit to owning six different egg coddlers that haven&#8217;t seen much use. When pressed, I refer to them as displayed &#8220;works of art&#8221;. Know that I&#8217;m on a new mission to use the coddlers more often after having Vivian&#8217;s Coddled Egg ($9) made with cream, sherry, sautéed mushrooms, Gruyere cheese, and served with toast.
Mild and delicious, early bites taken with my spoon required dipping through the Gruyere on top and then releasing it from from cheesy strands unwilling to let go. Mmm. Mmm. Dipping the toast worked, too. Last, but not least, Corned Beef Hash ($13) for the Hubs. It&#8217;s one of his favorites and this version did not disappoint! The potato, onion, carrot, cabbage, and corned beef were topped with two fried eggs and a mustard creme sauce. He pointed out the large cubes of corned beef pretty quickly, saying they were delicious. He suggested I take a taste, and boy am I glad I did. That was some excellent corned beef.

Oddly enough, I didn&#8217;t taste either Leah&#8217;s or Tim&#8217;s dishes (we normally taste all around) so can&#8217;t give an opinion, but there were no complaints. In fact, we were all decidedly happy with our meals. I&#8217;m predicting it won&#8217;t be long before I&#8217;m back at Vivian for another meal.
Epicurean Notes:

Service was excellent.
Make a reservation. Vivian is &#8220;trending&#8221;.
Seats at the bar cannot be reserved. They are first come, first served.
Want to be on the cutting edge, knowing about food trends before your friends? Learn about the rise of Nordic Cuisine in the US and beyond in these 2018 OpenTable and the Opinionator articles.
New Nordic Food is about eating seasonally, local, foraging, pickling, and fermenting, so in a way, Asheville is totally on board. Think Alan Muskat and No Taste Like Home, Chef Steve Goff (fermenting king) Aux Bar and BrineHaus Meat & Provisions Food Truck, and many more.
Sound dampening panels have been added to the ceiling, but it&#8217;s still very loud when busy. Hopefully, they&#8217;ll figure out how to dampen it down a little more.

Vivian (https://vivianavl.com/)
348 Depot St Ste 190
Asheville, NC 28801
Phone: (828) 225-3497

Question 8

Thirsty Monk Introduces Food Flights

Accepted Answer

Asheville &#8211; Thirsty Monk, brewer of Belgian-Rooted Modern Ales and operator of world-recognized craft beer bars, introduced its Food Flights program at its flagship downtown Asheville location earlier this month.
Food Flights are selections of small, snack-sized portions expertly curated by Certified Cicerones® to pair perfectly with your chosen beer style. Thirsty Monk offers six Food Flights— Belgian, Light, Medium, Dark, Sour/Fruity, and Hoppy— in an elevated box lunch-style presentation that includes four food items (a protein, a cheese, a grain, and a preserve). This new offering debuted in Denver with the opening of Thirsty Monk’s newest location last month and will be available at Thirsty Monk’s Downtown location going forward. Food Flights will be added to the menu at Thirsty Monk’s Biltmore Park location and Thirsty Monk’s newest Portland, Oregon location later this spring.
All of the proteins, preserves, and grains in Thirsty Monk’s Food Flights in Asheville are made in house, including the six different house-baked crackers.

“Thirsty Monk has never been accused of being a follow the pack kind of brewery, and we continue our leadership role by bypassing the food truck and creating an entirely new way of brewery snacking,” says Barry Bialik, Thirsty Monk CEO. “We’ve been crafting our Food Flights for the past year and are so excited to now share these expertly beer-paired snack packs with our Thirsty Monk guests.The intent of our Food Flights are to elevate the beer tasting and Old World pub experience with an affordable tasty bite of education. All of the individual Food Flights are crafted to enhance the taste of the paired beer style and pass on some food and beer pairing knowledge. Our new coasters suggest beer style-specific food pairings and cooking styles that our patrons can experiment with at home. And most importantly, Food Flights are meant to be fun and encourage friends to share a unique snacking and beer sipping adventure.”
About Thirsty Monk
Founded in 2008 Thirsty Monk currently operates four locations in Asheville, North Carolina including Thirsty Monk Downtown, Thirsty Monk Biltmore Park, Top of the Monk Craft Cocktail Bar, and Brother Joe’s Coffee Pub, as well as Bazi Bierbrasserie in Portland, OR and now its Denver brewery and tasting room. Find the company online at monkpub.com.

Question 9

Asheville's Waterbird: Coffee, Cocktails, Community

Accepted Answer

Asheville &#8211; Hey guys! Quick one here about a new Asheville find you&#8217;ll want to know about: The Waterbird (https://www.thewaterbirdasheville.com/), located at 197 Charlotte Street, sharing a building with Ultimate Ice Cream.

Coffee Shop by day, Cocktail/Wine Bar by night, it&#8217;s a place for community to gather, work, and/or relax.
It&#8217;s light, airy, and beautiful inside! Just look at this bar set up. Note the fresh fruit stacked under the left-hand hanging shelves. Those are used for zesting and juicing.

&#8220;We thoughtfully create all syrups, tonics, sodas, teas, & mixers in house. All juices are squeezed & pressed in house. Taste the love.&#8221;

And don&#8217;t even get me started on the loungy seating area. The only problem is that there aren&#8217;t more seats. Blue can be considered &#8220;cool&#8221; or &#8220;warm&#8221;, depending on the hue. This back corner seating area definitely feels warm and welcoming.

Small-scale, but with enough variety Breakfast, Lunch, and Late Night menus are available. See all menus here.
My friend Marilyn and I met up at Waterbird for lunch last week. We&#8217;re both suckers for deviled eggs, so couldn&#8217;t pass up sharing this Deviled Egg Flight ($5) of Traditional, Pickled Beet, Wasabi, and Smoked Trout. And of course, I had to do my latte test. Passed!

Our favorites were the Traditional, Pickled Beet, Wasabi, and Smoked Trout. Never mind.

Marilyn had the Cheese Board ($14). SO understated on the menu: &#8220;Rotating Cheeses, Roots & Branches Crackers, Accouterments. Really people. Look at that spread! By the way, that&#8217;s house-made, beautifully reduced fruit jam front left.

What better to have with that Cheese Board than a Vodka Highball ($10) made with Vodka, Yellow Chartreuse, and Rosemary Thyme Shrub. Not sure how I feel about describing a cocktail as having a shrub in it, but it was pretty tasty.

My Roast Beef Sandwich ($10.50) was delicious. I paid attention to the meat, in particular. The flavor and doneness were perfect, but was it hard to bite through easily? Was there any gristle? No to both. Without opening the sandwich up to actually check, the meat seemed semi-chipped.
Beyond the Roast Beef, spreading the Multigrain toast with Whipped Horseradish Goat Cheese was inspired. Especially when you consider the layers of pickle slices and lettuce. I chose their flavorful (with a slight kick) Mac & Cheese for my side.

I already told you about the Cheese Board, so focus on the Pear, Ginger, Cardamom Soda ($6). It&#8217;s non-alcoholic and listed under &#8220;Elixers&#8221; on the menu. Really good! Pace yourself. It was all I could do to not down this baby in one go.

There&#8217;s a fairly good-sized parking lot which had plenty of space when we were there, but might get crowed once word really gets out about Waterbird.
The Waterbird is definitely Epicurean recommended. Get yourself there as soon as you can!
P.S. Their Grand Opening is Saturday, May 26th. They&#8217;re offering &#8220;drink & food specials in addition to some fun activities.&#8221;
The Waterbird (https://www.thewaterbirdasheville.com/)
197 Charlotte St
Asheville, NC 28801
Phone: (828) 552-3662

Question 10

Asheville's latest AUXymoron

Accepted Answer

Asheville &#8211; &#8220;Easygoing edgy&#8221; is how I think about AUX Bar  (https://www.auxbar.com/), Asheville&#8217;s latest food & drink joint. Why? Because in my head that oxymoron goes to the heart of Aux Bar and its ownership.
Chefs Mike Moore and Steven Goff are both pretty chill guys. At the same time, they&#8217;re guys who lean toward edgy and pushing creative boundaries. Wives Darlene Moore and Samantha Goff are co-owners. I don&#8217;t know too much about &#8220;Sam&#8221;, but Darlene is an incredibly gifted graphic artist. She designed this AUX Bar logo:
Logo Design: Darlene Moore Image Credit: Sabrina Kolton Photography
Moore and Goff are well known in Asheville and beyond. They both have a history of successes and are loved and embraced by locals. A partnership between the two of them and their wives sure seems like the perfect storm.
Moore previously owned Seven Sows Bourbon and Larder. The food was amazing, but not &#8220;safe&#8221; enough for the average diner, IMO. He, along with Darlene, also founded Blind Pig Supper Club, tag-lined &#8220;creative cuisine &#8211; bridging community&#8221;. Each dinner benefits a local or national charity.

&#8220;We produce events which impact local community in more ways than one. We are also a unique fundraising organization and community building catalyst established through a network of chefs and volunteers. The Blind Pig Supper Club offers personalized catering services, pop ups and concept driven charity fundraising events working with local and national charitable organizations.&#8221; ~ Blind Pig Supper Club

Goff has led a pretty edgy life, so it&#8217;s impressive that he&#8217;s as chill as he is. I think fate played a part in his landing in Asheville Buncombe Technical College&#8217;s (AB Tech) culinary program. It&#8217;s where he met his wife, Sam, and eventually did a stint as an instructor. My take is that he was born to work with food. He&#8217;s best known in Asheville as co-owner/chef of King James Public House.
When King James closed (there&#8217;s a story there, but I won&#8217;t go into it here), he and Sam headed to Raleigh where he worked as a butcher at Standard Foods with well known executive chef Scott Crawford. When Standard Foods closed, the Goffs launched Brine Haus Meat + Provisions Food Truck after totally tricking it out.
Now the Goffs are back in Asheville with their truck and partnered with the Moores at AUX Bar. Here&#8217;s hoping they&#8217;ll both be creating wonderful food together for a long time!
The Food
AUX is billed as Modern-American. Think of it as taking Southern, as good or better than you&#8217;ve had (Fried Chicken, Country Ham, Vinegar Pie), throw in a few not-so-Southern (Baba Ganoush, Smoked Pork Curry Poutine, Tempeh) and you get creative, yet constructed with purpose dishes.
Not sure where Goff got the fermentation bug, but it&#8217;s his thing. He might have some other &#8220;things&#8221;, but when I think of Steven, I think &#8220;king of fermentation&#8221;. Watch for his creations on AUX&#8217;s menu like Pickled Bar Eggs in three flavors and California Frites. And he&#8217;s known for adding his pickled garlic juice to whatever he can.
AUX also does their share of smoking, pickling and preserving.
The Drinks
The bar program at AUX is pretty killer. Of course they have all the usual suspects: beer (local and others), wine, and well drinks. BUT their Bar Manager, Jennifer Gordon, who is also Event Beverage Specialist and Sommelier at The Blind Pig Supper Club, does a fantastic job creating specialty cocktails. Keep reading to see which one I chose.
AUX Bar Asheville
The Space
Not a huge space inside, the bar area draws your eye the minute you walk in. I love the red lighting! The picture above just doesn&#8217;t do it justice.
That said, there is the almost obligatory glass garage door that opens in good weather onto one of the best patios in Asheville. It&#8217;s covered, has plenty of seating, it&#8217;s pretty, it&#8217;s great for people-watching as they pass on Lexington, AND coming this summer &#8211; a wood-fired grill and special Wood Fired Patio Menu! I can&#8217;t wait! There&#8217;s a peek at the patio in the gallery at the end of this article.
Our Dinner
The boys each had local brew. Love that they&#8217;re using Blind Pig glasses. Not a bad way to advertise, either.

I went for one of their specialty cocktails. Fairytale in the Supermarket ($10) is made with Cathead Honeysuckle Vodka, Frangelico, Carrot Juice, Peppered Honey, Lemon, Devil&#8217;s Food Fuego, and Ginger Beer. You all know I love Ginger Beer, right? Well this was a delicious way to incorporate it into a cocktail! The name&#8217;s a bit silly, but creative!

Again, the boys stuck together, both ordereding Buttermilk Fried Chicken ($18). A classic served a little differently &#8211; in a bowl with Brown Gravy on (very) Whipped Taters and Fried Herbs under the superb fried chicken.

I wasn&#8217;t too hungry, so ordered a &#8220;single&#8221; Animal House Burger ($8, Double $12). Take a patty of Fresh Brasstown Ground Beef and top it with American Cheese (Cheddar not available this evening) lettuce, onion, tomato, pickles, and special sauce. It&#8217;s cooked to order and served with Hand Cut Fries.

Next time I&#8217;m going to get the Smoked Pork Shoulder ($15) with Carolina Rice Porridge, Wild Mushrooms, Smoked Jus, Soft Egg, and Cracklings. OMG, I really wanted to get this Small Plate, but opted for the Burger from &#8220;The Hits&#8221; menu.
All images below are credited to Sabrina Kolton Photography.

When you go, plan some time for street parking, or opt for one of the nearby city garages. I usually go right to the Rankin Garage and walk the two blocks.
*This is a long post, but I wanted to express fully how special these folks are.
AUX Bar (https://www.auxbar.com/)
68 N Lexington Ave
Asheville, NC 28801
Phone: (828) 575-2723

Question 11

Catawba Brewing Releases Small Batch ESB

Accepted Answer

Asheville &#8211; Catawba Brewing (http://catawbabrewing.com/) is now pouring a Small Batch ESB (5.1 percent ABV). This traditional English-style pub ale is brewed with Maris Otter and Crystal malts and hopped with Simcoe and Fuggle. Copper in color, it has flavor notes of sweet caramel and bread crust, balanced by earthy, floral hop bitterness.

Small Batch ESB is Passport Beer #17 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available exclusively in Catawba’s four tasting rooms.
About Catawba Brewing Company
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte&#8217;s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com

Question 12

A fresh look at Rezaz

Accepted Answer

Asheville (Biltmore Village) &#8211; Considering all the new, sparkly openings in Asheville, it seems like Rezaz (http://rezaz.com/) &#8211; beloved by locals &#8211; has been around forever.
&#8220;The menu is also changing, with the addition of fare from North Africa, Spain and Greece. New dishes include Tunisian ahi tuna, fragrant Israeli chicken soup, Sicilian burrata cheese and grilled Delmonico steak.&#8221; ~ The Laurel of Asheville
Co-owners since 2015, Laura and Brian Smith, reopened Rezaz last month after a major remodel. The place was basically gutted and totally reconfigured. As an aside, Laura&#8217;s smile is completely infectious. You just can&#8217;t help but smile in response.
They also shook up the menu, re-focusing from Middle Eastern to Mediterranean. Not to worry, though. Some favorites like Grilled Octopus and Bento Box lunches are still available.
I&#8217;d been wanting to go for quite awhile and this remodel was the perfect motivator. The prospect of great food? Well, yeah, that too.
22&#8242; Custom Wine Wall
Complimentary house-made Banana and Focaccia Bread that arrived at our table were so good, none of us bothered dipping.

Okay. Here&#8217;s a little story for you. My sister ordered this cocktail while I was looking at the wine list, so I didn&#8217;t pay attention to ingredients. I was distracted by the three page wine folder, that when opened, was completely blank.

We all tasted the drink and agreed it was light and refreshing, perfect for warmer weather. And just look at that color!
As soon as our server stopped back to take my wine order, I said, &#8220;Nothing on your list spoke to me. Perhaps you could choose something for me?&#8221; It was fun watching her reaction when she opened it up to pick the perfect match for my meal.
Although the food pictured in the Moroccan Tagine ($22) below isn&#8217;t in focus, I wanted to show you the lovely serving piece (Tagine) they&#8217;re using.

Here&#8217;s a better shot of the sweet & savory tagine mixture of lemon pickle, apricot, fregola, cashews, olive and chicken. You have a choice of protein: tofu, chicken, or shrimp.
What a wonderful symphony of flavors, cooked to tender perfection. This is a dish you must order when you go.

My choice was the Parisian Beef Bourguingon ($26). Imagine a boneless Short Rib resting in a shallow bowl of Red Wine Jus topped with Potato Beignets (herbed mashed potatoes, deep fried), Grilled Asparagus, and bread crumbs.
I would have been happy stopping at the short rib in red wine jus, to tell you the truth, but asparagus and potatoes completed the meal beautifully. Meat &#8211; fall-apart tender; Asparagus &#8211; al dente and bursting with a lightly smoked flavor; Potatoes &#8211; subtly seasoned and an interesting concept.

Three of us shared this large slice of Coconut Cake layered with lemon curd. Absolutely fantastic flavor and great texture! You must order this, too &#8211; even if you&#8217;re full. Take it home for later if you have to.

Actually, you really should try everything in this post. All our meals were generously portioned. So much so, we all went home with enough for a hearty snack or mid-day meal.
Rezaz has a small lot next to their building, but it&#8217;s frequently full. We parked in the free Village lots across the street and walked the block or so.
If you&#8217;ve never been, or haven&#8217;t been since Laura and Brian remodeled, you must go.
People frequently ask me that impossible to answer question &#8211; &#8220;What&#8217;s your favorite restaurant in Asheville?&#8221; My answer is always, &#8220;There are so many fabulous restaurants in Asheville. It depends on the cuisine you&#8217;re in the mood for, your preferred price range, and ambiance.&#8221; And then I list off three or four favorites. Rezaz in now on the top tier of that list.
Rezaz (http://rezaz.com/)
28 Hendersonville Rd
Asheville, NC 28803
Phone: (828) 277-1510

Question 13

Sink your teeth into this!

Accepted Answer

West Asheville &#8211; Have you been to Foothills Butcher Bar and Kitchen (https://www.foothillslocalmeats.com/) yet? It&#8217;s one of my go-to spots for an in-house butcher and what they call &#8220;honest meats&#8221;.
Open for a while now, but easy to miss if you don&#8217;t know where to find them, look for Foothills tucked away at the back of a small, L-shaped mall right next to the West Asheville Ingles Market. See satellite MAP here: https://goo.gl/maps/GwLFRsmJ8ET2
But wait! Not only can you get fresh cuts of meat, you can also order from their kitchen menu (eat-in or to-go), and full bar!

&#8220;Our West Asheville Butcher Bar and Kitchen is a family-friendly destination for eat-in or take-out, grabbing a pint of local beer or a casual cocktail after work, or swinging by to pick up fresh grocery staples or your weekly Meat CSA package from our butcher counter.&#8221;
Yes, I took a picture of their glassware. Can&#8217;t you just imagine an Old Fashioned or other whiskey drink in that tumbler, served with an awesome grilled steak?

I went for a &#8220;classic&#8221; and ordered the Foothills Burger ($13). Take two luscious ground beef patties, top with lettuce, tomato, onion, house pickles, ketchup, mustard, Dukes (mayo, for the uninitiated), and american cheese, on a sesame seed bun from Annie&#8217;s Bakery.
Rarely [?] do I eat an entire burger in one sitting, let alone a double-patty burger. But yes I did! So delicious, with a perfect char. And the fries held their own, too.

If memory serves, the sandwich pictured next was on the &#8220;specials board&#8221;. According to the lunch pal that placed the order, it was completely tasty! Very tender, easy-to-bite meat, pickles, mustard, mayo, and melty cheese.

I&#8217;m a huge fan of Charcuterie Boards, but feel Foothill&#8217;s Butcher’s Tray ($14) is a little out of the ordinary. Perhaps more of a purist&#8217;s take. The assorted house made deli meats and Charcuterie are on the &#8220;heavier&#8221; side, encouraging savoring the meat for the meat&#8217;s sake rather than putting it on a cracker and topping it with relish or chutney &#8211; which I also love.
Take sink-your-teeth-in bites and savor what it is your&#8217;re eating. Also on the tray are local mustard and &#8220;fixin’s&#8221; like pickles and pickled onions. You can add local cheese selection for $3, which is what happened here.

A good Reuben ($13) is always one of my top lunch choices. Foothills makes theirs with thin sliced, house cured pastrami, sauerkraut, Swiss cheese, thousand island dressing, served on Annie’s Bakery marble rye bread. And, boy, was it delicious! Portioned generously with just the right amounts of pastrami, sauerkraut, and cheese. This is what I&#8217;ll be getting the next time.

They have a cold case toward the back of the shop that keeps a nice selection of fresh products chilled. I didn&#8217;t check with them, but I&#8217;m betting you could order ahead if you wanted special cuts or a large quantity of something specific.

And for a special treat for the pups! Nice.

There&#8217;s just one caveat: seating is of the metal type and slightly narrow with side supports for the seat back. Interpret that as seating may not be the most comfortable for some folks.
Epicurean Notes:

Sunday Brunch with full bar and specialty cocktails is offered from 11am to 3pm. See the menu here.
They park their Food Truck at Hi Wire Brewing’s Big Top Taproom at 2 Huntsman Place, Asheville NC 28803. Visit this page for days/hours and a link to order and pay online for dine-in or take out.
Their Catering menu and details are here.
Foothills offers two types of CSAs:

Meet Share CSA &#8211; &#8220;&#8216;Heat and eat” dishes, seasoned meats for easy cooking, and Foothills house deli meats all created by Chef Dave Kane&#8221;
Butcher Shop CSA &#8211; &#8220;Fresh, uncooked, unseasoned beef, pork, and chicken for your fridge or freezer. For folks who love to buy in bulk!&#8221;

Foothills Butcher Bar & Kitchen (https://www.foothillslocalmeats.com/)
697 Haywood Rd Unit E
Asheville, NC 28806
Phone: (828) 417-7081

Question 14

Jargon - the language of delicious in West Asheville

Accepted Answer

West Asheville &#8211; Looking for interesting food and killer ambiance? Jargon&#8217;s (https://jargonrestaurant.com/) the place!
Lights are set low and the intimate space is jam-packed with witty references to speech and communication &#8211; along with random things like lava lamps &#8211; throughout.

Notice the vintage printers type trays under the bar and on the wall? Don&#8217;t know about you, but for me, they invoked warm feelings for times gone by.
Wall of mirrors
One in our group of three ordered the Goat Cheese Fondue ($12). It&#8217;s served in a tall mug, the hollow bottom of which holds a lit votive candle that keeps things warm and melty.  Tempura vegetables, dried apricots, green apples, and herb bread arrive along with the mug on a nice board.
Good thing she offered to share &#8211; a little &#8211; or there might have been a problem.
Wasn&#8217;t sure what to expect when I ordered the Roasted Beet Salad ($9), but was pleasantly surprised with the plating. On the slate &#8211; roasted golden beets, Three Graces honey goat cheese, toasted pistachios, micros, and balsamic reduction.
It&#8217;s quite a bit of Goat Cheese, so if I were to order this again, I might ask for few crostini or pieces of bread for spreading.

If memory serves, the following is a photo of this night&#8217;s fish special. I didn&#8217;t take a bite, but reports were good.

Their Duo of Marrow ($15) got rave reviews! There wasn&#8217;t a spec left of the roasted garlic and thyme, and crème brûlée marrow mousse. It&#8217;s served with a pickled parsley and shallot salad, blackberry chutney, and herb bread.

Also offered as a special this night was Jargon&#8217;s take on Chicken and Waffle, served with a sweet potato mixture and 64 degree egg. It was savory and had a definite kick.

Of note: The Scrabble feature wall in the restroom is awesome! There are lots of names and words in there. Can&#8217;t even imagine gluing all those tiles on the wall! Well done, though. Well done.

Next time I go, I&#8217;ll be bringing my DSLR camera with macro lens so I can get some decent pictures.
Service was exceptional. Our orders came out of the kitchen quickly. Bar service was great.
Jargon
715 Haywood Rd
Asheville, NC 28806
(828) 785-1761

Question 15

Dainty Dishes set before us at The Blackbird

Accepted Answer

Asheville &#8211; This past Fall, I was lucky enough to attend a new-menu tasting at The Blackbird ( http://theblackbirdrestaurant.com/ ) These particular items may or may not be on the menu now, but they&#8217;ll give you an idea of what&#8217;s coming out of their kitchen.
I&#8217;d started this article just before the news came out that Blackbird owners Jesson and Cristina Gill had taken over ownership of a second Asheville restaurant, Early Girl Eatery. That confirmed that writing this now was fated because after spending an evening over an intimate dining experience that included Jesson and Cristina, not only did I come away with a new appreciation for Blackbird&#8217;s food, I also found myself liking the Gills very much.
I&#8217;m thrilled they&#8217;ve experienced enough success at Blackbird that they&#8217;re able to expand their holdings.
The Tasting
Executive Chef Michael Reppert and Bar Manager Rama Malinak walked our small group through multiple courses, some paired with wine expertly chosen by Rama.
We began with a light, delicious cocktail. It&#8217;s a variation of the classic &#8220;Blue Moon&#8221;. It&#8217;s made with lemon juice, Fords Gin,  Cointreau (triple sec), and Crème de violette. I didn&#8217;t catch an official name, but they should know what you&#8217;re talking about if you mention their Blue Moon variation.

Many of the ingredients used by Blackbird are sourced from local farms. The Peach Tomatoes in this delicious Caprese dish are sourced from Common Ground Farm. House-made Mozzarella tops the tomato slices.

Peach Tomatoes? You read that right. It&#8217;s hard to tell from the photo below, but these small tomatoes actually have soft, fuzzy skin, just like a peach! The left-on skin didn&#8217;t detract from the Caprese at all. Normally, these will be used in salads because they&#8217;re too small for regular sized Caprese dishes.
I love learning about new/different produce, don&#8217;t you?

A warm Peach and Brie Salad followed. The SC-sourced peaches are also considered local. Under the peach slices was a 1/4 wheel of Goat Lady Dairy&#8216;s Snow Camp Cheese (similar to Brie). Goat Lady Dairy is in Climax. According to Chef, the cheese is that good &#8211; wink. The chopped greens are from Serious Dog Farm (Asheville).
The peaches and cheese work well together as a tasty, refreshing, and somewhat filling dish.

House-made Brioche Toast topped with locally foraged mushrooms, dried cranberries, Romano, and Apple Cider Molasses followed. Interestingly, the molasses had been reduced 10 to 20 times, so it&#8217;s Apple Cider that&#8217;s been thickened and has a concentrated flavor.
Rama paired this mushroom dish with an Altos de Rioja Tempranillo. &#8220;It&#8217;s light enough that it won&#8217;t step on the mushrooms, but robust enough in its minerality to compliment earthy flavors.&#8221; It was perfect!

Time for a palate cleanser &#8211; Raspberry Sorbet made in-house by their Pastry Chef.

Corn and Goat Cheese Pie, a hearty vegetarian dish (also Gluten Free) inspired by the image of a cake layered with toppings. Normally there&#8217;d be a crust under the Corn Pie, but for the tasting, Chef used a crumble as a base.
Topped with a reduced warm tomato and mushroom salsa mixed with goat cheese, it was delicious!

As we were talking about various dietary restrictions and requests that come in to restaurant kitchens, Chef recalled an order for a Cheese Board with no cheese or hummus. They ended up with a lot of pickled vegetables. Cheese Board becomes Pickle Board.
Moving on, we come to a South Carolina low country specialty, Seafood Pilau. Chef&#8217;s take was absolutely fantastic. Not familiar? It&#8217;s a tomato-based sauce with clams, muscles, shrimp, crawfish, and Andouille sausage on top of a bed of rice. &#8220;South Carolina&#8217;s answer to a Paella&#8221; ~ Chef Michael

Rama chose the Chateau Montelena 2014 Cabernet Sauvignon to accompany the Seafood Pilau.
Interesting note: the movie Bottle Shock was about Chateau Montelena&#8217;s 1973 Chardonnay secretly entered and winner of the blind tasting at the first Judgement of Paris competition. At that time, the French wouldn&#8217;t even consider anything less than a French wine as worthy. See the movie if you haven&#8217;t had the chance. It&#8217;s a cute, feel good story.

Two more courses were served. A Sous Vide Beef Tenderloin and their famous Coconut Layer Cake. Unfortunately, I didn&#8217;t capture good photos, so you&#8217;ll have to use your imagination.
The Beef was fall-apart tender, served with house-made steak sauce, and absolutely delicious. It was served with whipped potatoes and succotash. Comfort food to be sure.
The Coconut Cake? It&#8217;s famous for a reason. I&#8217;m talkin&#8217; coconut custard between four layers of yellow cake &#8211; all from scratch. Don&#8217;t forget to order it for dessert and see for yourself what all the fuss is about.
Bar Manager, Rama Malinak focuses on small batch producers when stocking Blackbird&#8217;s cellars. He may or may not have mentioned a private stash, which I will attempt to investigate further at some point. 🙂
I wasn&#8217;t planning on documenting the paired wines, but photographed this Chablis label toward the beginning of the evening as a note to myself. I don&#8217;t want to name the paired dish for fear of getting it wrong. It was unexpectedly tasty.

The Blackbird is at the corner of Biltmore Ave and Aston St., across Aston from Double Deckers coffee and dessert bus.
When you go, if you can&#8217;t find street parking, park in the City Garage located under the Aloft Hotel (and Blackbird). Garage entrances can be found on both Biltmore and S. Lexington Avenues. The first hour is free. After that, it&#8217;s $1.25 per hour.
The Blackbird ( http://theblackbirdrestaurant.com/ )
47 Biltmore Ave
Asheville, NC 28801
(828) 254-2502

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