Question 1

A Conversation with Chef Bradley Herron, Hearth and Herron Owner

Accepted Answer

“People say Hello to You in Hendersonville”
Rumors about Chef/Owner Bradley Herron’s plans to open a new restaurant, Hearth and Herron on 7th Ave E, Hendersonville, had started to swirl around town. Rather than radio silence, what many in his position do, he approached the situation head on, inviting me to give him a call: “here’s my number, give me a call, ask away”. Right off the bat, I liked this guy!
It was a call full of ease. Much like a conversation any of us would have with someone new to town. What made you choose Hendersonville? What do you think so far? And a couple more in this case: What can you tell me about the restaurant you’re opening? Will you & your family actually live here, becoming part of the community?
Q. Should I call you Bradley or Brad?
A. Either is fine. (CE Note: Don’t you just love it when people say that? Now it’s up to me to name the guy. Never did address him by name. Wink. After we meet in person I’ll know.)
Q. Why did you decide to leave Miami?
A. The pandemic triggered a property grab in Miami, a lot of new restaurants came in, paid more, and gobbled up local employees. Local restaurants lost business and were eventually pushed out. Everything got way too expensive. A nice meal for two in Miami now runs about $300-$500. We put our Miami house on the market, left and bought a house in Hendersonville.
Q. What made you choose WNC, specifically Hendersonville?
A. A couple years ago, we put feelers out in WNC, Asheville, and Hendersonville. We looked at Asheville first, but it was congested, too much going on, and not what we wanted for our family.
Q. What were you looking for?
A. We were looking for a permanent home. A family friendly place to raise our kids. People say hello to you in Hendersonville.
We purchased a home here and we&#8217;re already keeping chickens there. Cooking and having family meals at home every day is a priority. We did it in Miami and we’ll do it here.
Q. What will you name your restaurant?
A. Hearth and Herron
Q. What kind of restaurant will it be?
A. I’d describe Hearth and Herron as “New American”, really more “Farm to Table”. I’ve been meeting with WNC and Hendersonville area farmers and suppliers, planning to use of the best products available. Our menu’s been a work in progress with that in mind for the past year. We&#8217;ll be cooking in a live-wood-fire oven.
At first, Hearth and Herron be serving Dinner only. It’ll be a Mom & Pop neighborhood restaurant where patrons will get value for their money. My wife Marisa and I will both be working at the restaurant. My approach is to under promise and over deliver.
Q. Where will your new restaurant be located?
A. It’s at 337 7th Ave E in Hendersonville. It’s in what was the old Chicken Shack, built in 1930. One reason I like this location is that it’s been empty quite a while, so I’m not pushing anyone out.
Q. Have you opened, or been involved in opening a new restaurant before?
A. Yes. I’ve been involved in the opening of about 40 restaurants.
Q. What changes are you making to the building and property?
A. It&#8217;s a small building, so originally we thought we’d have a seating capacity of 35, but once we started taking down interior walls and opening up the inside of the building, we were able to up that to 50 &#8211; 60. That includes 10 bar seats and outdoor seating. We’re planning raised garden planters around the outdoor seating. (CE Note: I drove by this week and the entire lot’s been smoothed and repaved, so outside seating is completely reasonable.)
**********
Welcome to Hendersonville, Chef. I wish you all success and can&#8217;t wait to see what you create at Hearth and Herron.

Question 2

NEW! Hearth and Herron Restaurant to Open at 337 7th Ave

Accepted Answer

It looks like the historic, circa 1930 building at 337 7th Ave E, has been leased and is undergoing major renovations for a new restaurant, “Hearth and Herron”.** Some say it&#8217;ll be affordable and exciting, with wood-fire cooking during lunch and dinner.
Hearth and Herron, LLC owner, Chef Bradley Herron, and his family recently moved to Hendersonville from the Miami area. He spent about a decade and a half working his way up at Michael’s Genuine Food & Drink from Line Cook to Chef de Cuisine, and ultimately The Genuine Hospitality Group Senior Director of Culinary.
Chef Bradley Herron, Photo Credit: Brett Hufziger
Chef Herron’s Bio on the South Beach Wine & Food Festival website reads:
“Bradley began his career at 13 in his hometown of Laguna Beach, California in a taco shop, where he prepped and washed dishes. Herron returned to the kitchen, after having graduated in 2003 from Le Cordon Bleu College of Culinary Arts in Pasadena at Joe’s Restaurant in Venice Beach. He was quickly promoted to Sous Chef, and shortly thereafter the restaurant received a Michelin star.”
“Herron worked on the line at Michael’s Genuine Food & Drink for five months before being promoted to Chef de Cuisine. He now oversees the kitchen staff and menus of all The Genuine Hospitality Group restaurants. Basing his dishes around what is local and/or seasonal, Herron has refined his style to simple, thought out, and visually-balanced food. After learning about the Florida seasons, he uses what he can get his hands on and lets the product do the work. Always choosing his jobs based on the knowledge he may acquire has made him the chef he is today.”
If you want to know more about Chef Herron, take a look at this 2018 “Chef Q&A: Chef Bradley Herron of Genuine Hospitality Group” interview: https://nimanranch.com/blog/finest-tasting-meat/chef-qa-chef-bradley-herron-of-genuine-hospitality-group/
 
**To my knowledge, all the information in this article is publicly available and accurate, but hasn’t been confirmed with any of the principals. I&#8217;ve messaged, but haven’t gotten a response. If I&#8217;m made aware of corrections, I&#8217;ll update this article.

Question 3

Gobsmaked! Dinner at 131 Main

Accepted Answer

Be sure to make a reservation if you want to go to 131 Main, 308 Thetford St, in Biltmore Park, South Asheville. The word is out. Expect one of the best restaurant experiences you&#8217;ll have.
With a clear view of the open kitchen, I watched, fascinated by the elegant, effecient pace. It was like a modern dance production. When I asked how servers knew whose order was up when the expeditor(s) raised their hand with no other identifier like number, name, etc., our server, Chris, explained their &#8220;six steps of importances&#8221; system in order from most to least important.
&#8220;If you see a hand up and you&#8217;re doing a first round or a greet, that&#8217;s more important. If you&#8217;re manicuring or bussing a table, then food is more important, so you stop what you&#8217;re doing and go get and run the food.&#8221; Chris
Steps of Importances (as I heard them)

Greet
First Round (drinks)
Guest Request (anything a guest might need to complete their dining experience)
Running food
Manicuring tables
Bussing tables

I watched staff at the next table, hands full of cleared plates, explaining desserts. Another staff member came by and like magic, those dirty dishes passed seamlessly out of the dessert explainer&#8217;s hands without missing a beat describing desserts, and into the passer-by&#8217;s hands. If I&#8217;d have blinked, I&#8217;d have missed it.
One of multiple dining areas. The bar is on the other side of the colorful hanging &#8220;bowls&#8221;, for lack of better description.
Seating is in multiple areas &#8211; all with a warm, friendly feel. Lighting is enough to easily read menus, but not enough to ruin the ambiance.
The Food
Details of each dish are in the gallery image captions below.
Notes

Water was delivered with perfectly clear ice, prompting me to ask if they had a clear ice program. Nope. Just triple filtered water &#8211; important after Hurricane Helene. Sometimes clear, sometimes not, like in my cocktail.
Drinks: Wine &#8211; generous pour. Old Fashioned &#8211; larger than some on the portion scale.
That Chilled Wild Rice Salad served with the Cedar Plank Salmon was fantastic! I&#8217;d be temped to have it as an entree.
Entrees: Whoa! Large portions for the Salmon and Ribs. More than half of those fall-off-the-bone, house-smoked ribs went home with me.
Salmon: Great flavor, moist, generous center cut portion.
Ribs: Whole rack is your menu only option if you want these delicious ribs. A large empty bowl (you know what it&#8217;s for) and heated damp towels (nice touch) arrived with the ribs.
Renovations: A small part of the restaurant is blocked off, but the important thing to know and plan for, is that Restrooms are in a trailer at the side of the building. See the last gallery picture.

Question 4

$100,000 in Grants Awarded to 10 Small, Independent Asheville Restaurants

Accepted Answer

Pictured above: Left to Right: Vic Isley, Explore Asheville; Ashleigh Shanti, Good Hot Fish; Jacob Sessoms, Perfectly Ad Hoc Hospitality; Peyton Barrell and Katie Grabach, Gourmand; Trevor Payne, Tall John’s; Matt Dawes and Drew Wallace, Bull & Beggar and Baby Bull; Brian Canipelli, Cucina 24
Timely Winter Boost Helps Local Asheville Restaurants Rebuild and Retain Staff
Explore Asheville distributed $100,000 in essential recovery grants to 10 small, independent restaurants in Buncombe County last night. This funding was raised through 13 curated dinners organized by more than 20 esteemed New Orleans chefs as part of the Cooks for Carolina initiative, dedicated to supporting local restaurants impacted by Hurricane Helene.
The dinner series, which took place last November and December across the Crescent City, was organized to provide crucial financial assistance to small, independent restaurants in Asheville and Buncombe County. All dinner proceeds were directed to the Always Asheville Fund, which Explore Asheville established in the wake of Hurricane Helene to help businesses reopen and retain their employees.
&#8220;We know what they are going through in North Carolina,&#8221; said Chef John Harris, New Orleans chef-owner of Lilette and Bouligny Tavern and organizer of Cooks for Carolina. &#8220;Asheville is such a beautiful part of the country, and I love spending time there, so it&#8217;s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.&#8221;
The series highlighted the connection between the two Southern culinary destinations, featuring collaborations between New Orleans chefs and North Carolina culinary talents Jacob Sessoms, Peyton Barrell, Brian Canipelli, Trevor Payne, and Matt Dawes. Local participating restaurants included The Bull and Beggar, Baby Bull, Gourmand, Cucina24, Table, All Day Darling, Tall Johns, and Good Hot Fish received $10,000 grants, in addition to The Bush Farmhouse in Black Mountain and Zella’s Deli in Swannanoa for their hardship.
“We are truly grateful for the generosity shown by New Orleans&#8217; hospitality community, and we look forward to deepening the connections between our cities,” said Vic Isley, President & CEO of Explore Asheville. “We are especially thankful to John Harris and Liz Bodet for their leadership in coordinating these efforts on the ground in New Orleans. Through the Always Asheville Fund and the Cooks for Carolina initiative, we have now allocated more than $1.3 million in emergency grants to local businesses, helping preserve the creative spirit of our deeply rooted mountain community and assisting in our long-term recovery.”

Question 5

Strada Italiano & Gemelli Rebuild with Local Approach

Accepted Answer

Chef/owner Anthony Cerrato of Strada Italiano and Gemelli is taking community-driven measures to rebuild after Helene. In what is normally the city’s most profitable quarter, according to the Buncombe County TDA, Asheville restaurants are down 70-80% in October and November. Chef Cerrato is committed to keeping his restaurants in business and growing the labor market by slowly rebuilding in stages and with a symbiotic approach focused on the local community.
“Now more than ever, we have to stay strong as a community and support each other,” says Chef Cerrato. “The efforts we are putting in place are sensitive to the economic ripple effect we are all experiencing. We hope taking these measures will also help stimulate business for the restaurants, so that we can continue contributing to the local economy – through employment and also charitable contributions, which are a pillar of our core values as a company.”

Here’s what’s in store for the remainder of December and into the New Year:
STRADA MENU REVIVIAL + HAPPY HOUR
Strada’s menu has returned, almost to the full extent and with a couple of new additions. The $10 Community Meal – Spaghetti and Meatballs or Vegan Pasta Primavera offered at an affordable price in light of the ongoing financial burden many face – will remain on the menu into the New Year.
Starting December 16, Strada is offering a Happy Hour
Sunday & Monday, 4-5 pm
50% off all house-made pastas and hand-tossed pizzas

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed New Year’s Day.
Current Operating Hours
Monday & Thursday, 4-9:30 pm, Friday, Saturday, Sunday, 3-9:30 pm; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
BRUNCH RETURNS TO GEMELLI
Starting December 20, Gemelli will reopen for Brunch on Friday, Saturday, and Sunday, from 10 a.m. to 3 p.m.
Brunch items, from top left: Egg Sandwich, Shrimp & Grits, All Star Breakfast, and French Toast Bread Pudding
The brunch menu, created by Gemelli Executive Chef Gabe Cerrato, takes a more American approach, featuring classics like an egg sandwich, shrimp and grits, biscuits and gravy, and an All Star Breakfast of eggs, potatoes, smoked or vegan sausage, and a biscuit. Shakshuka (eggs in a spiced tomato sauce with ciabatta and basil) is a popular item that is returning. A French Toast Bread Pudding with fire-roasted apple and creme anglaise hits a sweet note, while salads and a burger signal the lunch side of brunch.
GEMELLI’S NEW MENU + HAPPY HOUR
Also starting December 20, Gemelli is launching a menu expansion that will feature standard favorites like calamari and arancini, the signature Gemelli pasta and more. There will also be new additions, including a Panelle antipasti (chickpea cakes seared in evoo with arugula and lemon) and a Salmone entrée from the grill (salmon, squash risotto, and leafy greens).
December 20 also kicks off a new Happy Hour:
Half-off the entire menu, 4-5 p.m., every day we’re open. This is for dine-in only and on offer for a limited time, through the end of January. We will also offer an affordably priced drink menu.

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed Christmas Eve, Christmas
Day, and New Year’s Day.
Operating Hours Starting Dec. 20
Thursday & Monday, 3-8:30 p.m.; Friday, Saturday, & Sunday, 10 a.m.-3 p.m. for brunch, 3-8:30 p.m. for dinner; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
828 BURGER NIGHT AT GEMELLI
When Chef Gabe isn’t cooking Italian food, he loves a good burger (especially pickles) and
wanted to create a night around it.
Every Monday (starting Dec. 30), 3-8:30 pm
$8.28 burger and rosemary fries special
The Gemelli Burger, normally $17, features two smashed patties, smoked cheddar, onion,
house-made pickle, and aioli on a sesame bun.
LOOKING AHEAD – Announcing Wine By the Vines 2025
In January, we will bring back our popular Wine By the Vines 5-course paired wine dinners. The dinners have traditionally focused on the food and wine of the different regions of Italy. In 2025, we’ll be exploring beyond the Italian border to offer diners a passport to other parts of the world. The dinners are $75 per person for a five-course meal that includes generous pours of paired wines. Wine By the Vines will take place the 3rd and 4th Thursdays of each month, giving diners two opportunities to attend each month’s themed dinner. Here are the themes for our first six months of 2025:
January: Argentina
February: Burgundy & Beaujolais
March: Americana
April: Sicily
May: Spain
June: Greece
More details to come.
ABOUT
Chef Cerrato is a longtime restaurateur in Asheville and has been a generous community
supporter for many years. A son of a big Italian family and graduate of AB-Tech’s esteemed
culinary program, Cerrato learned the ropes in independent and corporate restaurants in
Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown.
Strada’s menu represents many regions of Italy as well as Chef Cerrato’s Italian family recipes.
Hand-tossed pizzas, fresh, house-made pastas, grilled or sautéed meats and seafood,
house-made desserts, as well as gluten-free and vegan options are all made to order and
feature locally sourced ingredients. The menu is a creation of Corporate Chef Vladimir
Marto-Gonzales, in collaboration with Chef Cerrato. Strada adjoins Social Lounge, a craft
cocktail bar with a three-season rooftop patio, serving Strada’s full menu.
Strada Italiano & Social Lounge, 27 Broadway St., Asheville, NC 28801 | 828.348.8448
StradaAsheville.com | SocialLoungeAsheville.com
Monday & Thursday, 4-9:30 p.m.: Friday-Sunday, 3-9:30 p.m.; closed Tuesday & Wednesday
Gemelli, also a twisty pasta whose name is derived from the Italian word for “twins,” opened in September 2022, serving simple, authentic Italian food and scratch-made pastas in a casual European-inspired dining room. Like Strada, Gemelli offers many gluten-free, vegan, and diet sensitive options. The menu is the creation of Executive Chef Gabe Cerrato (Anthony’s son), who’s trained in restaurants in Asheville, Denver, and San Diego before stepping up to lead Gemelli’s kitchen and menu.
Gemelli, 70 Westgate Pkwy., Asheville, NC 28806 | 828.565.6111 | Gemelli.restaurant
New Hours as of Dec. 20. Monday & Thursday, 3-8:30 p.m.; Friday-Sunday, 10 a.m.-8:30 p.m.; closed Tuesday & Wednesday

Question 6

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 7

Fantastic Cooks for Carolina Dinner Series

Accepted Answer

New Orleans Chefs Come Together to Support Asheville, North Carolina’s Independent Restaurants
The devastating aftermath of Hurricane Helene has left restaurants in Asheville, North Carolina in a dire situation. Recognizing the urgency, over twenty New Orleans chefs and restaurant owners have united to create Cooks for Carolina. This dinner series will provide crucial support to independent restaurants and restaurant employees in Asheville and Buncombe County. Each New Orleans restaurant will send 100% of the proceeds from its individually created event to the nonprofit Explore Asheville’s Always Asheville Fund, which is coordinating the distribution of grants to small, independent restaurants in Asheville and Buncombe County.

Several North Carolina chefs, including Jacob Sessoms, Peyton Barrell, Trevor Payne & Matt Dawes, will join the New Orleans restaurants to share what they are going through as they rebuild. Events begin on November 6 and continue through the holidays. Reservations are required and can be made HERE.

“We know what they are going through in North Carolina, and we know what it’s like to be waiting for potable water,” said Chef John Harris, chef-owner of Lilette and Bouligny Tavern and local organizer of Cooks for Carolina. “Asheville is such a beautiful part of the country, and I love spending time there, so it’s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.”

“First and foremost, I want to express our deep gratitude to all of the New Orleans chefs and restaurateurs for their interest in helping us,” said Jacob Sessoms, founder and chef-partner at Perfectly Ad Hoc Hospitality Group in Asheville, NC. “We know they understand our situation better than anyone, and it’s no surprise how quickly they jumped to our aid; it’s part of what makes New Orleans so special.”

“We are deeply moved by the outpouring of support from New Orleans and its hospitality industry,” said Vic Isley, President & CEO of Explore Asheville. &#8220;The Always Asheville Fund has been set up to help our small independent business owners with emergency grants that will aid in sustaining our deeply rooted hospitality community. This support will help keep Asheville’s restaurants open into the future.”

Explore Asheville, Buncombe County Tourism Development Authority’s 501(c)(6) nonprofit, has established the Always Asheville Fund to help small independent travel and hospitality businesses throughout Asheville and Buncombe County recover from the devastating impacts and aftermath of Hurricane Helene.
Generously supported by New Orleans & Co. and the Higgins Hotel.

Cooks for Carolina Dinner Series (as of October 29):
For up-to-date event information and reservations please visit www.cooksforcarolina.com
Sunday, November 10
Chef Adolfo Garcia with The Caribbean Kings and Chefs Edgar Caro and Alfredo Nogueira
Location: La Boca
Time: 6:00 pm
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell
*supported by Cathead Distillery, Inland Seafood and Thompson Meats

Monday, November 11
Chefs Aaron Burgau, Patois; Justin Devillier, La Petite Grocery; Maggie Scales, La Boulangerie; Ashwin Vilkhu, Saffron; Sophina Uong, Mister Mao; and Michael Gulotta, MoPho
Location: Paradigm Gardens
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell

Tuesday, November 12
Chef Edgar Caro with Chef Jimi Setchim, Brasa
Guest Chefs: Alfredo Nogueira, Cane & Table and Tony Rodrigue, Acme Oyster House
Location: Brasa
Asheville Visiting Chefs: Chef Jacob Sessoms
*supported by Cathead Distillery & Inland Seafood

Sunday, November 17
Chef John Harris
Location: Lilette
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne

Tuesday, November 19
Chefs Donald Link, Stephen Stryjewski, & Ryan Prewitt, Link Restaurant Group
Location: Cochon Restaurant at Calcasieu
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne

Wednesday, November 20
Chef Sophina Uong
Guest Chefs: Brett Monteleone, Junior’s on Harrison and Wilfredo Avelar, Mawi
Location: Mister Mao
Asheville Visiting Chef: Chef Jacob Sessoms
*supported by Cathead Distillery, Inland Seafood & French Truck Coffee

Wednesday, November 20 
Ti Martin and Lally Brennan with Chef Meg Bickford
Guest Chef: Rob Mistry, Gautreau&#8217;s
Location: Commander’s Palace
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Matt Dawes
*supported by Cathead Distillery

Tuesday, November 26
Chef EJ Lagasse
Location: The Wine Bar at Emeril’s

Tuesday, November 26
Chef Phillip Lopez
Location: Galatoire’s

Monday, December 2
Chef Susan Spicer
Location: Rosedale
*supported by Cathead Distillery & Inland Seafood

December TBD:
Chef Justin Devillier
Location: La Petite Grocery
Asheville Visiting Chef: Chef Peyton Barrell

Question 8

Have Celebrity Chefs Overstepped at Root & Bone in Horse Shoe?

Accepted Answer

Based on my experience with friends at The Crossroads &#8211; Root & Bone this past Friday, the answer is “No, they haven&#8217;t overstepped at all&#8221;. Along with property owner, John Turchin, they&#8217;ve taken an existing building, updated both interior & exterior, and opened a restaurant that&#8217;s serving up a unique, approachable menu at reasonable prices for the area.”
As far as what you can expect, I found it comfortable and welcoming. A nice mix of folks. Somewhere it was suggested dress was &#8220;resort casual&#8221;. If it&#8217;s for locals, all locals, I&#8217;d say nice-casual to casual dress should be fine. It felt like the kitchen was about 95% on top of things. A new Manager, Jonathan Miller, started this same day. He was previously at the Asheville Ruth’s Chris for eight years. The two friends I was with knew people he knew at Ruth’s Chris. He was definitely on his game.
Three of us were lucky to get seats at The Crossroads U-shaped bar. I’m guessing total capacity is about 50 on that side of the building. The bar accounts for about 40% of that seating with comfortable backed chairs. Two of us knew Chelsea, one of our bartenders from a couple previous spots she’d worked in town. She and Logan took excellent care of us on a busy Friday night. Note – multiple people have said it can be loud with ambient noise, but we didn’t experience that and the room was full. I’m guessing it&#8217;ll be harder to have a conversation when there’s live music, unless it’s soft acoustic.
It looked like table seating for 24 on the lighter/brighter side of the building toward the back, and four or five cushioned stools with backs at the open kitchen counter.
Lastly, there’s additional outside deck seating. Unfortunately, it started raining while we were there, so those folks came inside or finished up quickly and headed home.
DESIGN
You might not notice, and there may be other things I didn’t notice, but look under The Crossroads bar at the “bar wall” and foot rail. The wall is covered with railroad “tie pads” gleaned from the rail to Ecusta Trail conversion. You can also spot tie pads supporting hardware that’s attaching beams to the ceiling over the bar.
Look back down under the bar and you’ll also notice the foot rail is one of the actual rails pulled up during prep for the Ecusta Trail. Think of the traffic that passed over that rail!
DRINKS
Cocktails and other drinks are offered at very friendly pricing. Cocktails $11-$15, averaging $12.60. Sixteen ounce Draft Beer $6, Cans $5 &#8211; $7, and wines by glass and bottle are too many to list here, but they’re reasonably priced, in my opinion. Two of us had their tasty Ziggy Stardust Old Fashioned at $12, and the third had their fun Mountain Mermaid at $15. Don’t miss the footnote on this cocktail, letting you know the extremely heavy mermaid vessel it’s served in is cursed: “This mermaid is cursed & will bring financial hardship if removed from her home.” Love this wording! Humorus, but you get the message.
FOOD
We had five dishes (three “Starters”, one “Salad”, and one “Side”) between the three of us. Didn’t share, but we did take tastes of each other’s dishes. See MENU and more information in gallery image captions below.

Beet Tartare: It’s very savory, with very little beet flavor. Most, beet lovers and not, should be happy with this dish. I liked it, eating every bite, including the “swoosh”, pumpkin seeds, and garnishes. House-made chips are excellent.
B.L.T.: Nice fried green tomatoes and tomato jam. If you’re a pimento cheese fan, you’ll be happy. I especially liked the pork belly on top. It had less fat than usual and was well cooked.
Smoked Trout Dip: Good, but a little “fishy” according to a friend who&#8217;d had it a few days before, and confirmed by us. Not necessarily a bad thing. Every bite was gone in our case. You’ll have to decide for yourself.
Southern Peach Caprese Salad: Felt like the kitchen was rushed putting this dish together. Peaches were good, but under the lettuce & not featured. Get this if you like peaches, pickled tomatoes, and vinegar-based dressing.
Mac & Cheese: Generously portioned (sharable, if you’re willing) with a &#8220;biscuit herb crust&#8221; on top, baked and served in a small cast iron skillet.

WHAT’S NEXT?
This is all tentative. No guarantee any or all of what I&#8217;ve heard is going to actually happen.

A stage/deck for live music is planned for outside. Sounds like it’ll be between the deck attached to the building and the Ecusta Trail.
A Bakery is going to be added in the existing space on the left (still unremodeled) side of the building as you look at it from the street.
Did you know there’s a “downstairs”? It’s a space with a smaller capacity, maybe 20+? I’ve heard two things – one, it’ll be a Private Event space and also used for wine storage, and two, there’ll be a small bar and additional seating.

Building and Restaurant owners have said they intend this to be “a place for locals”. I took a wait and see approach before going, but unless something happens to change my mind, I think they&#8217;ve hit the mark. Prices are very reasonable and spaces are welcoming & well thought out.

The Crossroads and Root & Bone
Website: https://thecrossroadsnc.com/
4165 Brevard Rd.
Horse Shoe NC 28742
828-309-0818

Question 9

The Crossroads and Root & Bone Opening at Late Spring 2024

Accepted Answer

Root & Bone to Open its Doors at The Crossroads (Hwy 64 & the Ecusta Trail) in Hendersonville NC in Late Spring 2024
Anticipation is mounting as the well regarded restaurant brand Root & Bone prepares to open its doors soon. Two James Beard Award-nominated Chefs, Jeffrey McInnis and Janine Booth, are excited to introduce their special blend of &#8220;elevated southern comfort&#8221; food, showcasing locally sourced farm-fresh ingredients. We&#8217;re talking about honest southern food at its finest.
Chef Janine Booth and Chef Jeff McInnis
Root & Bone draws its name from the staples of the American diet: meat and vegetables. It promises to deliver culinary excellence with southern charm to the vibrant food scene of Hendersonville. &#8220;The Crossroads&#8221; is the name of the complex housing Root & Bone, which includes a unique bar with classic Rock &#8216;n Roll flair, an outdoor deck, front porch, and a private wine cellar perfect for private parties and dining. Together the entire complex presents itself as a great new dining option for locals, providing a space to unwind while enjoying a chat at the bar, as well as serving as a prime location for special events and private parties.

THE FOOD
Rooted and raised in the South, Chef Jeff McInnis grew up with southern comfort food and hospitality in his blood. His partner Chef Janine Booth hails from Australia, and brings with her a a true passion for uniting people through food. This power couple already boasts several successful restaurants across the country and the Caribbean, with numerous accolades including four James Beard Award nominations! They are thrilled to be opening their fourth Root & Bone here in WNC, where they intend to establish roots for the long haul. Root & Bone will showcase their southern-inspired cuisine with a modern twist, featuring award-winning dishes such as the &#8220;Sweet Tea Brined Fried Chicken&#8221; (dusted in lemon powder with spicy honey), &#8220;Braised Brisket Meatloaf&#8221; (with house-made tomato jam), &#8220;Grilled Peach & Tomato Caprese Salad&#8221; (with pimento cheese croquette), and Barbecue Spareribs&#8221; (with pickled chilies & smokin rosemary), alongside classic casual items like the &#8220;R&B Burger&#8221; (with house-made bacon) and &#8220;Crispy Fried Chicken Biscuits&#8221; (with pepper jelly).
THE CROSSROADS
The Crossroads and Root and Bone in Horse Shoe NC
This multifaceted venue houses Root & Bone Restaurant, along with its unique Rock &#8216;n Roll bar, outdoor deck & bar, front porch, and The Little Root Market & & Café, perfect for local coffee and special pastries for a a quick stop-and-go grab while passing down Hwy 64/Brevard Road. The Little Root Market will offer a unique array of retail and locally sourced provisions for all locals and visitors needing a a quick bite on the road. The Crossroads name stems from the famed Blues Guitarist Robert Johnson of the 1930s. Legend has it Johnson made a deal with the devil in his quest for fame, quickly becoming known throughout the land. In 1969, Johnson&#8217;s hit song Cross Road Blues* was covered by the British band Cream, perpetuating his legendary status. Johnson died at 27, much like Jimi Hendrix, Janis Joplin, Jim Morrison, and many other rock icons would in the future, aka &#8220;Rock&#8217;s 27 Club&#8221;. By the main bar at The Crossroads, you&#8217;ll find a montage of exclusive and historic Rock photographs from the 1970s & 1980s, including Leon Russell, Jeff Beck, James Brown and even The Stones &#8212; all captured live in their early days. The Crossroads will feature an exclusively curated music playlist spanning many genres with no boundaries &#8211; from the passion of the Blues to World Beat and Reggae, offering a different vibe every night of the week!
Root & Bone and The Crossroads will cater to everyone, offering affordable family-friendly comfort food, the best Bourbon cocktails in WNC, and occasional live music performances. The Crossroads is located at 4165 Brevard Road, Horse Shoe, NC 28742. For more information or to join our VIP Guest List, visit: https://TheCrossroadsNC.com. The Crossroads is owned by the same local family that owns The Horse Shoe Farm, right up the road on South Rugby.

Question 10

Celebrity Chefs opening restaurant in Horse Shoe, NC

Accepted Answer

Root & Bone restaurant with indoor & outdoor seating coming to Horse Shoe on the Ecusta Trail, along with new music venue, Crossroads. They&#8217;ll be in the previous Fidalia&#8217;s location. I&#8217;ve included shots of both signs because they can be hard to read if you&#8217;re driving by. Root & Bone&#8217;s sign is on the roof.
They&#8217;re currently hiring a Server (or Servers).

This looks like the third Root & Bone location with a fourth in NYC&#8217;s East Village that closed after an 8 year run. Additional locations for this brand and another by these chefs are located in multiple states, including Miami, FL. It also looks to me like they&#8217;re in a growing phase. A guitar on the Crossroads sign suggests a bar or space with live music?

Read about the latest this power couple is up to: https://www.fsrmagazine.com/feature/how-two-celebrity-chefs-are-creating-the-sports-bar-of-the-future/
Here are a few more links for your perusal if you&#8217;re interested in background:
&#8211; Root & Bone Website: https://www.rootnbone.com/
&#8211; Root & Bone Facebook: https://www.facebook.com/rootnbone
&#8211; Root & Bone Instagram: https://www.instagram.com/rootnbone
Both husband and wife Co-owners come with a lot of industry credits and awards behind them:
&#8211; Chef Jeff McInnis Instagram: https://www.instagram.com/chefmcinnis/
&#8211; Chef Janine Booth Instagram: https://www.instagram.com/chefjaninebooth/

Question 11

Posana Celebrates 15 Years in Asheville!

Accepted Answer

Posana, a long-standing Contemporary American Restaurant in Downtown Asheville, invites everyone to join us in toasting this milestone on Thursday, May 16th. Doors open at 5:00 and the band starts swinging at 6:00. Guests are invited to join in the festivities at Posana located at 1 Biltmore Ave.
We are serving up some of Posana’s guest favorites from over the years so arrive hungry! Remember our Lobster Mac and Cheese? The Zentini cocktail? Well, they are back for the occasion along with so much more, including of course, Posana’s legendary Kale Salad!
Tickets are $75, including tax and gratuity. Enjoy a complimentary glass of bubbles with your food. A full bar is available for purchasing additional drinks.
Come dance, mingle, eat and drink with us!
“It&#8217;s been incredible being a part of the Asheville community at large and the Independent Restaurant community for the last 15 years. Never in my wildest dreams did I imagine being given the opportunity to express my creativity in the form of a restaurant. Thank you Asheville for accepting and supporting Posana over the years. We look forward to the next 15!” – Peter Pollay, Owner and Executive Chef
Tickets for Posana’s Anniversary Celebration are $75/person (including tax and gratuity). Guests will be greeted with a glass of complimentary sparkling wine as they enter the restaurant to enjoy the culinary stations, and live music. Additional drinks may be purchased separately at our full bar.
For reservations and more information, guests are encouraged to visit our WEBSITE or purchase tickets HERE.
EVENT DETAILS
15th Anniversary Celebration
Date | Thursday, May 16th
Time | Starting at 5:00 pm, LIVE music is from 6:00 pm &#8211; 9:00 pm
Location | Posana, 1 Biltmore Ave, Asheville NC
Live Music
Tickets | $75/person*
*Please note ticket prices include tax and gratuity. Guests can purchase additional beverages separately at the full bar or wine station. Tickets are non-refundable but are transferable.
PURCHASE TICKETS HERE.
ABOUT POSANA
Posana® restaurant is a contemporary American restaurant located in downtown Asheville on Historic Pack Square focused on serving local, seasonal, and sustainable cuisine. The restaurant sources unprocessed, premium ingredients from over 64 different local purveyors and farmers and regularly changes the menu. Posana is part of Mandara Hospitality Group, founded by Peter and Martha Pollay in 2016. To find out more, visit https://posanarestaurant.com.

Question 12

2024 NCRLA Chef Showdown Culinary and Mixology Competitors

Accepted Answer

The North Carolina Restaurant and Lodging Association (NCRLA) proudly announces the eighth season of the NCRLA Chef Showdown, North Carolina’s premiere culinary and mixology competition.
This annual competition is designed to promote and spotlight the talent of chefs, pastry chefs, and mixologists as well as the vast array of local products, produce and proteins available across the state of North Carolina.
“We are proud to see 2024 mark the eighth year of competition for our annual Chef Showdown series. With this competition, the NCRLA continues to showcase the incredible talent of our chefs, pastry chefs, bartenders, and distilleries from across the state,” says Lynn Minges, president and CEO. “It’s always exciting to start a new season of competition. To see the energy, creativity, and passion of all of the competitors who will feature local North Carolina ingredients as they compete, is inspiring and delicious, too.”
Presented by Got To Be NC, aka, the NC Department of Agriculture, the Chef Showdown features culinary and mixology competitors who will showcase North Carolina proteins, produce and products on competition plates and in competition craft cocktails.
For these North Carolina culinarians, it’s all about keeping it local, supporting as many North Carolina farms and producers as they can on each plate and in each glass. After that, it’s up to each competitor to really take it over the top.
The 2024 preliminary rounds of culinary competition will feature 53 talented chefs presenting savory dishes and 11 amazing pastry chefs from across the state who have been selected to cook their way through the first rounds of competition on the road to the 2024 win.
Go here for the 2024 listing of each of our culinary and mixology competitors.
Each culinary competitor is invited to compete in one of five preliminary rounds of competition.
Then, based on the preliminary round judges scores and notes, 26 chefs (18 chefs making savory plates and 8 pastry chefs) will become 2024 Chef Showdown semi-finalists and will be invited to compete in one of two regional rounds of competition.
Based on their regional round scores, only 20 of these chefs – 15 savory chefs and five pastry chefs – will be finalists and as such, will be invited to move on to compete in the 2024 NCRLA Grand Finale.
20 teams of NC mixologists and distilleries will participate in one of two preliminary rounds of the 2024 mixology competition.
Then, based on judge’s scores and notes, 10 teams of mixologists and distilleries will be invited to move on to the semi-final regional rounds of mixology competition. The top scoring six semi-finalists will be invited to stir and shake it up at the 2024 NCRLA Grand Finale.
At stake, the coveted titles of NCRLA Chef of the Year and NCRLA Pastry Chef of the Year, NCRLA Mixologist & Distillery of the Year and the 2024 NCRLA Mocktail of the Year, all to be awarded at the competition’s Grand Finale on August 26, 2024, at Bay 7 at the American Tobacco District in Durham NC.
Top-title winners will also go on to become members of the prestigious 2024-2025 Got To Be NC team of culinary and beverage ambassadors.
New in 2024: An extended mixology competition this year begins with a pair of preliminary round competition dates, followed by two of regional semi-final rounds. The 20 participating teams of NC mixologists and distilleries will each participate in one of two preliminary rounds of mixology competition.
Then, based on judge’s scores and notes, 10 teams of mixologists and distilleries will be invited to move on to the semi-final regional rounds of mixology competition. The top scoring six semi-finalists will be invited to stir and shake it up at the 2024 NCRLA Grand Finale.
New in 2024: This year’s new “Born in the Carolinas Awards” will be awarded to the chef, pastry chef and bartender who best showcases the use of any Pepsi product cleverly and creatively incorporated into the ingredients in a savory plate, dessert and in a cocktail and mocktail. Competitors are not required to use Pepsi products in their competition dishes, cocktails and mocktails; but if they do, they are eligible to be considered for one of these four awards to be presented by Pepsi. These four winners will be announced in early August 2024.
Featured again in 2024:   Four “Undeniably Dairy Awards” to be awarded in mid-August, prior to the Chef Showdown Grand Finale to the chef, pastry chef and bartender who showcased the best use of NC cow’s milk dairy products in a savory plate, a dessert, a cocktail and a mocktail. Competitors are not required to use dairy products in their competition dishes and cocktails, but if they creatively and cleverly use cow’s milk dairy products in both rounds of competition, they are eligible to be considered for this quartet of additional 2024 accolades presented by The Dairy Alliance.
All preliminary and regional round competition events are private, open only to competing chefs, judges and select sponsors. Media is invited upon request.
The NCRLA is proud to compete at some of North Carolina’s finest community college culinary schools throughout this competition, each one serving to teach and inspire the North Carolina hospitality industry of tomorrow. This year we are holding our mixologist preliminary and semi-final competitions at home base for some of our previous champions and runners-up.
AB Tech Competition Team helped with the Asheville round of competition.
Go Here for a list of all of our culinary and mixology competition venues.
Tickets for the August 26 NCRLA Chef Showdown Grand Finale will go on sale in mid-July 2024. Mark your calendars now. Stay tuned for details.
About NCRLA
The North Carolina Restaurant & Lodging Association (NCRLA) NCRLA is the driving force behind the state’s $30 billion hospitality industry. The mission is to Protect, Educate, and Promote the North Carolina hospitality industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

Question 13

Liv Ehrhardt's Unique Take on the Bakewell Tart at Shine

Accepted Answer

Me: “Hello, Shine? What’s on your Dessert Menu tonight?”
Shine: “Lemon Bakewells.”
Me: “We’ll be right over!”

Shine’s Patissier, Liv Ehrhardt, has created her take on the historic British Bakewell Tart with a deconstructed Lemon Bakewell Tart that&#8217;s plated with balsamic roasted blueberries, lemon curd, white chocolate mascarpone mousse, and dollops of whipped cream topped with dainty White Chocolate crunch Pearls.

NOTES: 1. The mascarpone mousse is encased in delicate white chocolate shells. 2. That&#8217;s an absolutely delicious baked sesame crisp accent behind the Tart. 3. Not sure what&#8217;s in the whipped cream dollups, but it wasn&#8217;t your everyday whipped cream.

I’m telling you, my sister and I were in heaven. My sister had a Lemon Drop Martini with hers (said it’s the best she’s had), but I wanted to taste nothing but each part of the dessert on its own, as well as mixed with others, so I stuck with water.

What is a Bakewell Tart? Its creation is generally thought to have been a mistake. Mrs. Greaves, landlady of the White Horse Inn (gone now) in the Derbyshire town of Bakewell, England, asked her cook to create a jam tart. Instead of mixing almond paste and jam into the pastry, the cook spread the mixture on top, creating an egg custard resembling a pudding. So, it was originally called a Bakewell Pudding.

It’s thought that early in the 20th century it became the Bakewell Tart when the recipe was modified, replacing the egg custard in the pudding with frangipane

Some say it dates from 1820. Some say 1860. It definitely dates back to at least 1845 when the recipe first appears in the “Modern Cookery for Private Families” cookbook by Eliza Acton.

Back to Liv! The actual Bakewell Tart portion of her “Lemon Bakewells” dessert is two layers of what tasted like crumbly, buttery shortcrust pastry, with fruit jam in the middle. Not sure if there was frangipane with the jam? I admit to being so intrigued and happy with the dessert that I became immersed in trying bites of various taste and texture combinations.

Interesting Tid-Bits: 1. August 11th is National Bakewell Tart day in Great Britian. 2. Many people are so enamored with the Tart and its history, they travel to Bakewell.

Hope Liv keeps this one on the menu for a while!

If any of you Home or Pro Chefs out there have corrections or additions to the Bakewell Tart info here, definitely let me know. I hadn’t heard of the Tart before, but was so fascinated by the dish, it inspired me to do a deep dive into its history.

Question 14

Culinary and Mixology Competitors Announced - 2023 NCRLA Chef Showdown

Accepted Answer

The North Carolina Restaurant and Lodging Association (NCRLA) proudly announces the seventh annual NCRLA Chef Showdown, North Carolina’s premiere culinary and mixology competition.
This annual competition is designed to promote and spotlight the talent of chefs, pastry chefs, and mixologists across North Carolina.
“Chef Showdown has become the place to showcase the incredible talent of the North Carolina hospitality industry” said Lynn Minges, President & CEO of NCRLA.
“Our seventh annual event will feature more North Carolina chefs, bartenders and distilleries than any year prior. These innovative chefs will all work with local NC products; as will the incredibly creative bartenders who will craft cocktails and mocktails as they represent distilleries from across the state,” she added.
Presented by Got To Be NC, the NC Department of Agriculture, the Chef Showdown features culinary and mixology competitors who will showcase North Carolina proteins, produce and products on competition plates and in competition craft cocktails.
New for 2023: A trio of “Undeniably Dairy Awards” to be awarded at the Chef Showdown Grand Finale to the chef, pastry chef and bartender who showcased the best use of NC dairy products in the savory and sweet plates and in the cocktails, they present to judges during the season. Competitors are not required to use dairy products in their competition dishes and cocktails, but if they do, they are eligible to be considered for this trio of additional Grand Finale accolades presented by the Dairy Alliance.
The 2023 preliminary rounds of culinary competition will feature 76 talented chefs and pastry chefs from across the state who have been selected to cook their way through the first rounds of competition on the road to the 2023 win.
In July, only 15 savory chefs and five pastry chefs will move on, based on judges preliminary round scoring, to compete in one of two regional culinary rounds of competition. The same 20 chefs move on to cook for the public and a chance at People’s Choice Award honors, made possible this year by the NC Sweetpotato Commission, at the Aug 14 Grand Finale.
At stake, the coveted titles of NCRLA Chef of the Year and NCRLA Pastry Chef of the Year, to be awarded at the competition’s Grand Finale on August 14, 2023, at The Pavilion at Angus Barn in Raleigh, NC.
In addition to the culinary competition in which chefs start in one of five preliminary rounds held across the state and then, if selected, move on to compete in one of two regional rounds, there is also a mixology component to the annual competition.
This year 18 individual NC bartenders, have each teamed with a North Carolina distillery, and are preparing to shake and stir things up in one of two regional rounds of mixology competition to be held in July 2023. Each bartender will craft two cocktails and a mocktail for a panel of judges to consider, as they vie for one of six spots in the 2023 NCRLA Chef Showdown Grand Finale on August 14.
In the end, one team will be named the NCRLA Bartender of the Year and the NCRLA Distillery of the Year.
The action all starts with five individual preliminary rounds of the 2023 NCRLA Chef Showdown series. All preliminary and regional rounds of competition are private events open only to competitors, judges, media, and invited guests. The public is invited to follow along on the NCRLA Chef Showdown social media feeds.
The NCRLA is proud to compete at some of North Carolina’s finest community college culinary schools throughout this competition, each one serving to teach and inspire the North Carolina hospitality industry of tomorrow.
The 2023 NCRLA Chef Showdown preliminary rounds are scheduled as follows:
• May 8 Preliminary Round – In the Triad at Wilkes Community College Culinary School, Wilkesboro
• May 15 Preliminary Round – In the Mountains at AB Tech Community College Culinary School in Asheville
• May 22 Preliminary Round – At the Coast at Carteret Community College Culinary School in Morehead City
• June 12 Preliminary Round – In the Triangle at Wake Tech Community College School of Baking and Pastry Arts in Raleigh
• June 26 Preliminary Round – In Metrolina at Central Piedmont Community College Culinary School in Charlotte
Tickets for the August 14 NCRLA Chef Showdown Grand Finale will go on sale in mid-July 2023. Mark your calendars now. Stay tuned for details.

Question 15

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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