Question 1

NEW - Coffee Shop? Bar? Local Hang Out? Yes!

Accepted Answer

It&#8217;s new, but what is it? Coffee Shop? Bar? Local Hang Out? It&#8217;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&#8217;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&#8217;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 &#8220;snacks&#8221;. Don&#8217;t ask me how, but it works!
I know a little about wine and what I like and don&#8217;t, but admit no matter what I&#8217;m told to expect to taste with wine pairings, it just doesn&#8217;t happen. And I can&#8217;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&#8217;s okay, Brooke. I&#8217;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&#8217;s in the house, there are very limited food options. They just don&#8217;t have the facilities or space at this time.
That&#8217;s why a rotation of Food Trucks will be on site regularly soon.
Notice in the Gallery, there aren&#8217;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.

&#8220;The Old Haywood Filling Station is more than just a coffee, beer, and wine venue. It&#8217;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.&#8221; &#8211; 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?
Find them on Instagram @oldhaywoodfillingstation or their website: https://oldhaywoodfillingstation.com/

Question 2

Disaster Preparedness: a Personal Journey

Accepted Answer

A Personal Journey
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&#8217;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&#8217;ll grab? Then think about the next 5. Make a list, because you never know what you&#8217;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&#8217;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&#8217;d do a few things you might already do, but I&#8217;m going to mention it here anyway. Before disaster strikes, always keep gallon jugs (milk jugs) of water into your freezer. They&#8217;ll keep things cold for a while when the power&#8217;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&#8217;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 &#8211; 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.
*If I missed anything, I&#8217;ll update this post.

Question 3

Elsie’s Chic Speakeasy Opens in Downtown Rock Hill, SC!

Accepted Answer

Chef Rob Masone is opening the first official speakeasy in York County, SC. He&#8217;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&#8217;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.

Question 4

Kitchen Sync Announces New Eastside (Greer), SC Location

Accepted Answer

Using Restaurant Week as a backdrop, one of Greenville’s most popular and highly rated restaurants –– Kitchen Sync –– announced it is beginning construction on a second location. The announcement comes eight years after opening its first location on Laurens Road.
The second Kitchen Sync will be located at 2420 Hudson Road in the Brushy Creek Crossing shopping center in the space formerly occupied by Dragon Den.
Owner and longtime Greenvillian, Kevin Feeny, said, “People have been asking us for a long time to open a second location closer to Greer and when this space came available there was no doubt it was perfect for us.”
The location at the intersection of Hudson Road and Old Spartanburg Road has many surrounding neighborhoods but not an abundance of casual, neighborhood restaurants with high quality food and drinks. This was a similar situation to Kitchen Sync’s original Laurens Road location when it opened in June 2016. Today, the Laurens Road corridor, now referred to as “Midtown”, is fast becoming a Mecca for restaurants.
With on-site parking and a soulful neighborhood vibe, Kitchen Sync offers a downtown-quality casual dining experience without the hassle. Customers of Kitchen Sync’s second restaurant can expect the same great menu offerings, exceptional hospitality and a unique blended value business model that strives toward a greater good.
“By investing in our employees and the community we serve, everyone succeeds,” explains Feeny. “Indeed, the S-Y-N-C in our name speaks to our business model and the intertwining of our values of compassion, community and stewardship into our soulful neighborhood restaurants.”
Examples of Kitchen Sync’s greater good:

Blended value business model that values people, planet and profit.
Investing in quality of life for employees with offerings like five-day work weeks, health benefits, and flexible scheduling.
#1 independently-owned Green-certified restaurant in the U.S. for eight years running.
Nurturing strong relationships with community social enterprises, such as Jasmine Kitchen and Soteria CDC.
Kitchen Sync founded and funds the KISS FOUNDATION (Kitchen Sync Stewardship) that invests and participates in select community stewardship initiatives.

Once complete, the 3,500 sq. ft., facility will seat approximately 100 guests indoors and 25 to 30 outdoors. In addition to building an outdoor patio for dining, Kitchen Sync is adding 500 sq. ft. to the interior. A cozy new bar will seat approximately 15, and a comfortable blend of tables and booths will be available inside the dining room.
Anyone interested in sampling the Kitchen Sync experience at the 1609 Laurens Road location will have a unique opportunity during Restaurant Week, August 15-24, 2024. The Restaurant Week offering may be found on the Kitchen Sync website at kitchensyncgreenville.com. Full menus and additional restaurant information is available on the Kitchen Sync website.
Local companies LMG Architects and Cely Construction have been retained for design and construction of the new restaurant.
About Kitchen Sync
Established in 2016 in Greenville, SC, Kitchen Sync is a locally owned, soulful neighborhood restaurant offering farm-fresh, scratch-made fare served with extraordinary hospitality. The ‘sync’ comes from a business climate and culture with the values of community responsibility, ecological integrity, and compassion ‘baked’ into the company DNA. Evidence is realized in a work culture that respects and nurtures individuality and authenticity; support of local social enterprises such as Soteria CDC and Jasmine Kitchen; and being ranked the nation’s #1 Independently Owned Green Certified Restaurant since 2016. For more information, visit kitchensyncgreenville.com.
Kitchen Sync
2420 Hudson Road (In the Brushy Creek Crossing shopping center)
Greer, SC 29650

Question 5

Low Country Oyster Co breaks ground on new Seafood Processing Facility

Accepted Answer

South Carolina-based Lowcountry Oyster Company (LowCo.) has grown exponentially since Trey McMillan founded the sustainable oyster farm in 2017 in the ACE Basin. Now, as the state&#8217;s largest oyster farm, LowCo. harvests millions of oysters annually—and McMillan has no plans of slowing down. Expansion is on the horizon as LowCo. breaks ground on its latest venture, a 6.4 million dollar project that will bring at least 30 new jobs with it.
Construction is officially underway on LowCo.&#8217;s &#8220;Oyster Outpost,&#8221; a state-of-the-art Seafood processing and cross-dock facility in Green Pond, SC. Located just over an hour from downtown Charleston and only 30 minutes from I-95, LowCo. hopes to open its doors to other seafood producers and buyers to draw interest from wholesalers and trucking lines by the end of 2024.
New &#8220;Oyster Outpost&#8221; Rendering
&#8220;We are so proud of what we&#8217;ve accomplished over the past seven years in just 16 acres of water here in the ACE Basin,&#8221; states McMillan. &#8220;Our goal from the start has always been to feed as many people as possible on the smallest footprint possible, and this expansion will allow us to reach more oyster lovers than ever before in the Southeast and beyond. As we invest in ourselves with this exciting expansion, we&#8217;re also proud to be able to invest in others. We expect to create more than 30 new jobs in rural Colleton County over the next five years. Giving back to the community has always been important to us as a company, so we are excited about bringing economic opportunity to this area.&#8221;
This facility will have a state-of-the-art chilled water wet storage system and climate-controlled processing and holding areas – boasting over 10,000 square feet of refrigerated space – making it the first of its kind in the state. The new machines will allow LowCo. to go from processing 5,000 oysters to 20,000 oysters an hour. McMillan hopes to increase LowCo.&#8217;s production and sales tenfold, aiming to deliver more fresh South Carolina oysters to shellfish lovers nationwide.
Lowcountry Oyster Company also plans to expand into a new-build retail space in West Ashley in the near future.

Question 6

Sharewell Coffee Co and Roastery Expanding

Accepted Answer

Right place. Right time. Scooped the answer to the question, “Guess What” when I was at ShareWell Coffee Co. & Roastery’s 2nd Anniversary celebration in Flat Rock yesterday.

The story begins two years ago when Zach and Candice Pritz welcomed Sharewell’s very first customer, Mei-Ling Varnell. Mei-Ling went on to open Hidden Trails Coffee House in Horse Shoe Gap Village. They all became good friends and continuously supported each other’s businesses.

Now the story takes an interesting turn. After a more than successful run, Mei-Ling is retiring to spend more time with family and Sharewell’s taking over the Hidden Trails Coffee House as a second location. It&#8217;s right on the Ecusta Trail and will have easy access.
That’s not the end of the story for Sharewell. They’re moving their roasting equipment and everything related to it out of the Flat Rock shop to a dedicated location where they’ll have more space for roasting, bagging, shipping, etc., and be able to accommodate more people in classes.

Once the roaster and other equipment are moved out of the Flat Rock shop, they’ll be sprucing up that space and expanding seating.
I also learned that like other area coffee shops, Candice and Zach were having a hard time finding a good bakery that sold wholesale. So, they brought baking in-house. I had a delicious muffin, but next time I’m going to get one of their hand pies. They looked terrific coming out of the kitchen.
Congratulations to Zach and Candice on the success of the business you’ve poured your heart and soul into.

Question 7

New! Stump Farms Hydroponic & Urban Farm in Hendersonville

Accepted Answer

Kevin and Alicia Stump moved to Hendersonville from Magnolia, TX, just outside Houston, about a year ago. They&#8217;ve spent that year setting up Stump Farms at 732 Jonesborough St., basically behind Publix. It&#8217;s a continuation of what began as a &#8220;homesteading journey&#8221; &#8211; while holding down full-time jobs &#8211; and turned into full time farming some five years ago.

What&#8217;s different about this &#8220;new&#8221; business is that they come to Hendersonville with extensive hands-on experience having already built a 2 acre farm successfully from the ground up (wink), to the point of selling at multiple Farmers Markets. Yes, they&#8217;re going to have to deal with a totally different environment, coming from, as far as I can tell, a USDA Plant Hardiness Zone 9a to a 7b zone. It just about killed me to go from an 8b zone and excellent soil to our current 9a zone and clay soil at our Hendersonville home when it came to gardening.

The Stumps refer to their enterprise as a Hydroponic & Urban Farm, producing Clean & Real Food. Hydroponic in that they are growing hydroponically in over 2,000 square feet indoors. Urban in that they&#8217;re growing outdoors and in greenhouses on an urban-sized lot.

The farmshop features plants and produce, as well as a few things like natural skin care products, soaps, and teas. One of us left with a bag of produce. The general concensus was that the pricing was very reasonable.

If you want to learn more about Kevin and Alicia, here&#8217;s a Sept 2021 Voyage Houston article where Alicia talks about their background, how & why they started their farming journey, and where it had taken them:  Exploring Life & Business with Alicia Stump of Stump Farms.
What&#8217;s next for this enterprising, hard-working couple? They&#8217;re talking about opening a small plant-based cafe on the property. This makes me happy and nervous. Nervous because part of this urban property is in a flood plain. And it floods just about every year. They&#8217;ve already had to clean up from flooding after the last extended heavy rain we had.

When asked about the flooding, they explained that they&#8217;d built everything up off the floor, so there were no product losses. We&#8217;ll see what they come up with for their (possible) cafe.

Definitely go to the Stump Farms Website: https://www.stumpfarms.com/ and take a good look at all their offerings. It&#8217;s extensive and includes an online store. Here&#8217;s their Instagram Feed where you can get a feel for what they&#8217;re all about. You can also find them on Facebook.
Stump Farms
732 Jonesborough St
Hendersonville, NC
(828) 642-9680

Question 8

Taco Boy Opening in West Asheville December 20th

Accepted Answer

On Tuesday, December 20, 2022, Folly Beach favorite Taco Boy will open in West Asheville, at 521 Haywood Road, marking the restaurant’s fourth location and its first in North Carolina. The restaurant will be serving its signature tacos and other Mexican-inspired eats, but with one caveat: West Asheville will house the company’s first in-house tortillera that will be producing scratch-made heirloom corn tortillas. Diners will be able to watch the process and taste the difference.

Contact Info: 521 Haywood Road, Asheville, NC 28806 // 828.370.TACO (8226) // TacoBoy.net
Hours: Mon-Thurs, 11am – 10pm / Fri, 11am – 11pm / Sat, 10am – 11pm / Sun 10am – 10pm
Lunch and dinner served daily. Brunch served weekends, 10am – 2pm
Special Holiday Hours: Dec 20 – 23, open dinner only, 4 &#8211; 10pm / Closed Dec 24 & 25
Social Media: @TacoBoyEats

ABOUT TACO BOY
Longing for the ocean-side fish tacos of her youth, Taco Boy was created in 2006 by Charleston restauranteur Karalee Nielsen Fallert, a founding partner and co-owner of a dozen restaurant ventures in the Holy City and a leading advocate for community projects and women-led initiatives. She’s been recognized for her contributions to Charleston’s culinary community and for revitalizing Charleston neighborhoods. She’s also the founder of hospitality management group All Good Industries.
Taco Boy&#8217;s flagship location opened on Folly Beach in 2006, followed by downtown Charleston in 2009, and Summerville, SC, in 2019. West Asheville opens December 20, 2022 after only 2.5 months of construction. Plans are underway to introduce three more restaurants in the Carolinas in 2023, including a second Asheville location in Biltmore Park, with an anticipated summer opening.
A TAQUERIA FOR THE SOUL – COMMUNITY ENGAGEMENT
Taco Boy’s mission is to use the power of tacos to nurture people and build community, which is why there is a very intentional goal to work within each community to partner with and support local nonprofit initiatives and charitable efforts.
In Charleston, a core beneficiary is The Green Heart Project, which was co-established in 2009 by Taco Boy founder Karalee Nielsen Fallert, and uses garden-based experiential learning to educate students and cultivate community through food. In addition to nutrition and hunger initiatives, Taco Boy also supports education, sustainability, equality, mental health, and other efforts that improve the world around us. Other Charleston area organizations Taco Boy has supported include Charleston Pride, Surfers Healing (autism advocacy), Waves for Women, SC Sea Grant Consortium, Pay it Forward Charleston, Charleston County School District, the National Down Syndrome Society, and The Trevor Project (LGBTQ suicide prevention).
Taco Boy’s first community partner in Asheville is Asheville on Bikes, which will benefit from the VIP Preview Party. The company has plans to support many other Asheville initiatives in the future.
“The impetus for our growth is to create a positive impact for our team members and the communities we call home,” says Fallert.
Additionally, Taco Boy is also a major supporter and advocate for its team members, offering generous benefits for full- and part-time employees, as well as an emergency financial assistance program, all of which supports long-term career growth and upward financial mobility. Taco Boy is always hiring, with details at tacoboy.net/jobs.
TACOS, TEQUILA, AND WHAT’S NEW IN ASHEVILLE
A citrus- and salsa-infused feast for the senses, Taco Boy offers scratch-made tacos, authentic sides including rice and beans, chipotle slaw, and Mexican street corn, guacamole and other satisfying starters, plus margaritas and Latin-infused craft cocktails, and a weekend brunch menu that delivers more Mexican-inspired flavors to the table. The restaurant is diet sensitive, offering vegetarian, vegan, and gluten-free options. Taco Boy is committed to using responsibly sourced, high-quality ingredients.
Photo by Shell Royster
NIXTAMALIZED HEIRLOOM CORN TORTILLAS
Perhaps the most exciting element to be implemented at Taco Boy West Asheville is the development of an in-house tortilleria using traditional equipment and the centuries-old process of nixtamalization. The process involves steeping corn in an alkaline solution before rinsing it to remove the outer kernel cover (pericarp), and milling it into masa (maize dough). Nixtamalized corn produces a tortilla that is more flavorful, digestible, and is higher in nutritional benefits. Additionally, Taco Boy will be using heirloom corn, in a variety of hues, sourced from near and far. This process will be on view, behind glass, at the new West Asheville location.
NEW BEVERAGE PROGRAM
A longtime Asheville, NC, restaurant industry veteran of 30 years, mixologist Maty Hollingsworth developed the beverage program for Taco Boy. He’s managed and overseen beverage programs for a handful of Asheville establishments, including Limones and its erstwhile sister establishment En la Calle, Jargon, and the former Noble Cider Greenhouse.
The new beverage menu includes a fresh batch of original margaritas and specialty cocktails that lean into a lighter, fresher feel, and offers a multisensory layering of flavor profiles and textures. The new menu also highlights a shift to fresh juicing in-house and scratch-made specialty cordials, including a hazelnut corn orgeat that’s a beautiful complement to the nixtamalized heirloom corn tortillas.
Mezcalindo, Hibiscus Margarita, Baja Sunset. Photo by Shell Royster
Tequila flights are also in store, along with a curated selection of tequilas, cristalino tequilas (rested and filtered with activated charcoal), and smoky mezcals. The tequilas will be front and center for weekly Tequila Tuesdays, offering $5 house margaritas on Tuesdays.
A FRESH NEW SPACE
Expect a fresh new look that incorporates elements by Asheville artists at Taco Boy West Asheville, located in the former Zia Taqueria on Haywood Road. Arched windows are now open doorways, and the former front patio is now enclosed for additional seating. Ceiling beams have been sanded to bring in warmer wood tones. A reconfiguration of the back of house spaces allows for better flow, office space, and a tortilleria that’s visible to the public. Fresh paint and a wall-length mural inspired by Mexico’s vivacious tones by Asheville muralist Wyatt Grant enliven the space. Wooden screen installations by local artist Charles Goldberg also enhances the space. And ceramic cantaritas by Asheville creative
studio Batton Clayworks hold craft cocktails. Elm Construction did the construction work.
A painted logoed sign adorns the building, while the vintage light-up sign out front will be adorned with the words “Hot Tacos Cold Margs” by the end of the month. And in spring 2023, an overhaul of the landscaping will be undertaken by Osgood Landscape Architecture of Asheville. The front parking lot has seen a revision for better flow. And the side parking lot will eventually hold outdoor green space for outdoor dining and communal events.

Question 9

Not a stretch - Tall John's, Asheville's next Best Restaurant?

Accepted Answer

To be sure, I&#8217;ll have to go to Tall John&#8217;s a few more times to make the proclaimation &#8211; &#8220;Asheville&#8217;s next Best Restaurant&#8221; permanent. If last night&#8217;s preview is any indication, there&#8217;s no question about it!
Food hasn&#8217;t surprised me in quite a while, but three of the four dishes we had did just that. I was surprised by unexpected flavors and textures. There was also a little surprise involved with how dishes were presented &#8211; serving dish & utensils, portioned for two. It&#8217;ll be interesting to see if they continue with this approach. Our server confirmed that&#8217;s the plan. It was fine for us, and actually added to the experience, but what if you have a table of four and they all order different things?
WHO
Tall John&#8217;s is helmed by Executive Chef/Owner Trevor Payne and General Manager Jasper Adams.
Chef Payne returns to Asheville, where he has family roots, following an extensive culinary career in Portland, Oregon’s top kitchens (Clyde Common, Le Pigeon, Little Bird Bistro, Olympia Provisions).
Those of you familiar with Asheville&#8217;s culinary scene will know Jasper Adams from Table, The Imperial Life, Cucina 24, and Rhubarb. He&#8217;s a life-long Ashevillian.
WHAT
With a hip, cozy, neighborhood-tavern-like ambiance, Payne has positioned Tall John&#8217;s as &#8220;a place for all occasions for everyone.&#8221; It&#8217;s set to be a destination for everyday meals and special occasions alike, where &#8220;the quality of the food, beverage, and service is just as important as creating an approachable atmosphere where people feel comfortable.&#8221;
Seating capacity is 50 in the dining area and another 20 to 25 on the side patio. They&#8217;re planning a Spring opening for the patio.
The space has undergone extensive interior remodeling. It&#8217;s been modernized, while maintaining the building&#8217;s historic character: the original 1900s-era floors have been refurbished rather than covered over, and a new open kitchen & spacious bar have been added.
That Kitchen Bar definitely brings you up close and personal to the action. It struck me as a narrow space to work in, especially when there&#8217;s a crowd, but there was a smooth flow as Chef Payne directed. Remember this was a soft opening, so first run with patrons. I also wondered if it would get hot with commercial oven, cooktop, and grill about ten feet from our seats. That hood did its job. No unusual heat on our side of the bar.
Payne, son of Asheville artist John Payne, has called upon some of his close relationships with artists and craftspeople to bring original touches to the space. These include custom metal work from Tina and Kayla Councell of Iron Maiden Studios and original artwork from local artist Kevin Hogan (Payne&#8217;s father-in-law).
What&#8217;s behind the name &#8220;Tall John&#8217;s&#8221;? Treavor Payne&#8217;s father&#8217;s name is John, and he&#8217;s tall. They called him Tall John. As Jasper Adams tells it, the name gradually morphed into a feeling of casual comfort and just a generally good feeling.
MENU
The menu will offer &#8220;European-American classics like roasted chicken, cold oysters, radishes and cultured butter, caesar salad, a great steak [and possibly a great burger]. The newly-built spacious bar will serve classics like freezer-cold martinis, an intentional selection of enduring wines from small producers, time-honored draft and packaged beers, and crafted non-alcoholic drinks. There are a variety of seating options to choose from, including outdoor patio seating, a full-service bar, a counter at the open kitchen, and a lively dining room.&#8221;
See the Sample Menu served during their friends, family, and media event in the Gallery befow. You&#8217;ll see dishes are titled, but not described. If you want to know what&#8217;s in the dish before ordering, ask your server.
For instance, the menu said, &#8220;Fall Chicories&#8220;. It was a Chicory Salad with pear, grapes, and a creamy pistachio dressing, topped with cheese. That dressing, though. Seriously delicious! It&#8217;s pictured in the gallery below.
WHEN
Tall John&#8217;s plans to open for dinner service on October 19th from 4-10pm for walk-ins only. Dinner service will be Wednesday through Sunday, with additional offerings, including weekend brunch, daytime coffee, and what the team describes as a &#8220;badly needed in Montford&#8221; retail bottle shop on the ground floor, soon to follow.
WHERE
Located at 152 Montford Avenue, the historic building dates back to 1906. It&#8217;s tucked in among the neighborhood&#8217;s historic residences and old-growth trees. Throughout its history, the building has been home to a Piggly Wiggly and a Pentecostal church before being restored and converted into a restaurant space last occupied by Italian restaurant, Chiesa.
WHY YOU SHOULD GO
What impressed me most was the creative (read delicious) approach Payne takes to his dishes. Even the most mundane &#8211; a side of Baby Turnips. Turnips, you say? Try them before you dismiss the idea. No idea how they make those turnips do what they do. Take a bite, after swiping in the (no nut) pistou, and you get a spash of full, but mildly flavored liquid in your mouth followed by a firm-tender chew.
And those Oysters! Oh. My. Gosh! Definitely put a spoonful of that magic Mignonette sauce &#8211; traditionally made with minced shallots, cracked black peppercorn, and vinegar (either red or white) on top &#8211; followed by a light lemon squeeze.
Our &#8220;Tall&#8221; dish, &#8220;Roasted Half Chicken&#8221; was tender, juicy, and tasty. It made a difference following our server&#8217;s suggestion to add squeeze lemon over top.
I wondered if this was a case of a chef coming from the other side of the country, bringing what&#8217;s standard there as new here. But Asheville chefs have come from all over. He&#8217;s not the first. I&#8217;ve also spent time in Portland without running across cooking like this. Conclusion? It&#8217;s all Chef Trevor Payne.
Tall John&#8217;s
Facebook: https://www.facebook.com/talljohnsavl
152 Montford Ave
Asheville, NC 28801
828-782-5514

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