Q: Eden's Garden: Fantastic Debut on Main Street Hendersonville!

Barrie and I separately (not on purpose) went to Eden’s Garden this past Friday to try their Açaí Bowls and Smoothies and absolutely loved both! She was familiar with Açaí but I wasn’t. Part of my initiation was learning Acai is pronounced “ah-sah-EE”. Owner Eden Almog told Barrie that she’s still tweaking the menu, adding things like what the options are for “choice of drizzle”, and maybe another detail or two. My small Carolina Coast Bowl (Small $9.99, Large $12.99) made with Açaí sorbet, strawberries, pineapple, granola, honey, and shredded coconut was so good! That’s the purple sorbet peeking out from under all the toppings. Just wow. We both were pleasantly surprised at how crunchy the granola stayed. My smoothie, a 16oz Heavenly Nectar Smoothie (12oz $7.99, 16oz $9.99, 24oz $11.99) made with Pineapple-Mango Sorbet, Mango, Peach Pineapple, Apple Juice, and Orange Juice had great flavor. Sweet, but not too sweet. Really good! You can find Eden’s Garden at 432 N Main St., Hendersonville, NC 28792. Look for the very narrow entrance to the long, slightly wider space. Their phone number is (828) 844-0108. This was their Soft Opening week. As of now, hours will be Seven Days a Week from Noon to 5pm. It looks like in the future they’ll take orders on their Website. Bottom line – GO! You won’t regret it.

Q: Warning - Donut Stop LLC Sells Out Quickly!

Pulling up at noon, we were pretty confident we’d have our choice of fresh donuts at Donut Stop LLC in Arden. Wrong! The word’s out this is the place to get some of the best donuts in the Asheville area. They open at 5am, so folks heading out early get the best options. Storefront Hours are 5am until Sold Out every day but Sunday when they close at 2pm. Our donuts are made fresh by hand each day. With a wide variety flavors to choose from, there’s something delightful for everyone. Lucky for us there were a few left (in the back). Two Apple Fritters left? I’ll take two! Donuts filled with different Jellies or Bavarian Cream and topped with Glaze or Chocolate? I’ll take one of each! Barrie scored a few, also. People have said a couple things about their donuts in general (BIG) and Apple Fritters in particular – EXTRA BIG and LOTS OF APPLE. I can vouch for both! The Apple Fritters I took home covered a “sandwich” plate. Cinnamon Twist, Raspberry Jelly Filled, and Glazed Bavarian Cream Filled.No guarantees, but we were each given a small complimentary bag of donut holes. I’ve seen others mention they were also treated to this special gift. Donut Holes Their Menu covers all the bases and is priced reasonably, in my opinion. Menu Board Let’s just say Bill was not unhappy to see me coming through the door with fresh, delicious donuts. Donute Stop LLC 2270 Hendersonville Rd, Ste 4 Arden, NC 28704 828-767-5714

Q: Posana: Feed Your Well-Being

“Feed Your Well-Being”. It’s Mandara Restaurant Group’s motto. They’re the umbrella company, owned by Peter and Martha Pollay, under which Posana operates. I’ve known Peter (and Martha) for 15 years, give or take. In all that time, I never thought to look closer at Mandara Restaurant Group or “Posana”, the name they chose for their restaurant(s). Now that I see Mandara’s motto, common translations of “Posana” – “nourishing” & “feeding” – make so much sense. All that said, I haven’t verified any of this ith the Pollays. A few days ago, on Christmas Eve, Bill and I, our son and daughter-in-law went to Posana’s new location in Biltmore Park for a late dinner. We had a wonderful evening, catching up over drinks and shared bites. Peter kindly stopped by our table to say hello and reminisce about Asheville, the restaurant industry, past events, and more. Interesting for the family to hear, especially meaningful for me. Made it an extra special Christmas Eve. Feast your eyes on the gallery. We were seated at a banquette in the Bar, but I only took time for one shot. It’s empty because I took it at 10pm. Like I said, a late dinner. There’s been a lot of talk about Bar vs Dining Room seating & ambiance. The Bar is indeed gorgeious, but I’d be perfectly happy in the Dining Room. It’s not quite as fancy, but has plenty of its own feels.

Q: Food Allergies? Pies By Di' Bakery's Got You Covered

Food allergies? No problem! Listen below to Pies By Di’ owner, Diana Casteel, talk about all new Breakfast options, and you won’t believe the extent she goes to bake for folks with food allergies! Whether you have food allergies or not, you’ll love this cute Hendersonville Bakery. Not included in the video is that her husband bakes Peanut Butter cookies at home, so alergy causing ingredients are kept out of the shop. Pies by Di’ Horse Shoe Village Shops 3632 Brevard Road Hendersonville, NC 28791

Question 1

Hey Chickadee – It’s Honey Creemee, NOT Vanilla

Accepted Answer

They don’t even have to try. Walk into Hey Chickadee in Flat Rock and you know the passion owners Meagan and Will Hayes have for what they’re doing without saying a word.
The Hayes are pros with pretty massive credibility in the Charleston and nearby islands culinary world, including fine dining. Starting with a Food Truck in Flat Rock, honing their products and plans, they’ve now opened a small shop with big ideas. The key here is not to underestimate them. They have a history of putting the hard work in and have also federally trademarked “Hey Chickadee” and “Honey Creemee”, and formed the Hey Chickadee, LLC. See About page: https://www.hey-chickadee.com/about
Unusual is the single soft serve flavor available with no plans to change that at this time. It’s their unique “Honey Creeme”. They do have a lot of creative toppings you can jazz things up with.
Jazzing up the Honey Creemee isn&#8217;t really necessary given base ingredient sourcing.
 Their milk for the Honey Creemee comes from Big Bottom Milk Company in Forest City, NC. And &#8220;their rich, non-homogenized half & half in our local Pisgah Roasters coffee, because great dairy makes every sip smoother and more delicious&#8221;.
They also use local honeys. &#8221; We use different local honeys so our ice cream flavors are going to change, based on which honey we use.
&#8220;We choose better ingredients whenever we can:• No high fructose corn syrup in our sodas• No artificial colors or flavors in our sprinkles• Local and regional sourcing as often as possible&#8220;
I would strongly suggest tasting the soft serve before topping, or by dipping under the topping, so you can understand what their Honey Creemee is about. You’ll experience the creaminess and actually taste the honey.
Barrie and I stopped in a few days ago for our first look.

NOTES:

Find Hey Chickadee in the building that previously housed Hubbaloo.
Current hours are very limited to: Friday and Saturday 11am to 4:30pm. The following note is probably part of the reason?
&#8220;Hey Chickadee offers private dining experiences, dinner parties, and chef-driven catering for gatherings throughout Hendersonville, Flat Rock, Lake Summit, and surrounding Western North Carolina communities.&#8221; &#8211; Hey Chickadee Website
Love the soda brand and flavors they carry &#8211; New Creation Soda Works out of Bishop, GA. Especially fun is their Split Banana Cream soda, created exclusively for the Savannah Bananas ball team.
Creative toppings are chosen with an eye to healthy ingredients. I overheard Will telling another customer that their sprinkles don’t have any of the “harmful” artificial colors. That’s an issue near and dear to me because my son is very allergic to both artificial colors and flavors.
Not pictured is my Root Beer Float. I asked them to put the Honey Creemee in the cup because I’d add the Root Beer. Then I forgot to take a shot because I’d already dug in. 😊
Meagan mentioned that they are planning on offering food choices in the future.
Hey Chickadee on Facebook and Instagram

BOTTOM LINE &#8211; GO TO HEY CHICKADEE, YOU WON&#8217;T REGRET IT!

Question 2

Affagato Gelato & Espresso Cafe Opens in Biltmore Village

Accepted Answer

Following the opening of Gemelli’s new location in Biltmore Village in late April, owner and Chef Anthony Cerrato opens Affogato, a gelato and espresso cafe located within Gemelli. The little sister concept is open during daytime hours, 9am &#8211; 3pm, Thursday Tuesday. Customers can enjoy Counter Culture coffee and espresso drinks, served hot or iced, in addition to baked goods and artisanal Italian gelato.
Gelato flavors rotate, but staples include vanilla, vegan vanilla, chocolate, Sicilian pistachio, and strawberry cheesecake.
Affogato has partnered with Lost Mountain Bakery for its sweet and savory baked goods. The Asheville-based artisan bakery specializes in naturally leavened breads and French viennoiserie made with local Carolina Ground Flour and European flours. The rotating selection includes cornettos and other Italian pastries, muffins, biscotti, and savory, flaky handhelds.
The namesake Affogato is a classic Italian treat. Bitter, hot espresso served over cold, sweet vanilla gelato delivers a delicious sensory experience in a cup.
In addition to coffee and espresso drinks, guests can also enjoy a Matcha Latte, grab-and-go Galvanina organic Italian sodas, canned Italian beer, mini mimosa and bellini bottles, and other craft NA beverages.  
LUNCH COMING! 
Looking ahead, Affogato plans to offer lunch in the near future, offering vegetarian and meat, gluten-free focaccia sandwiches, salads, and the Gemelli Burger.
ABOUT GEMELLI 
Inspired by the Cerrato family’s Italian heritage, Gemelli crafts house-made pasta and New Italian American dishes, including vegan and gluten-free options. Every dish is prepared from scratch and cooked to order. Gemelli (pronounced juh-MEL-lee) is a playful, intertwined pasta whose name means “twins” in Italian. It’s also an ode to owner and Chef Anthony Cerrato’s twin daughters and a celebration of bringing flavors and people together. The kitchen is helmed by Executive Chef Gabe Cerrato (Anthony’s son) and Chef de Cuisine, Chuck Baudendistle.
GemelliThursday-Tuesday, 4-9 p.m.Website: https://gemelli.restaurant/
AffogatoThursday-Tuesday, 9am &#8211; 3pmWebsite: https://gemelli.restaurant/affogato
Both located at: 28 Hendersonville Rd., Asheville, NC 28803 • 828.565.6111

Question 3

What’s Up With Dixie Diner & Laurel Park Road Work?

Accepted Answer

In light of swirling misinformation and confusion about the Brevard Road/US 64 Improvement project through Laurel Park and which businesses/properties will be affected, I spoke directly with all primary sources involved in the project, getting the real skinny.
Those sources would be the owner of Dixie Diner (the restaurant business), the owner of the property and building housing Dixie Diner, who also owns the Car Wash and Energy Mart gas station & convenience store, and the DOT Civil Engineer referred to me by DOT state, regional, and local offices, that’s working on the project.
Here’s What’s Up:

The DOT has never had and does not have any plans to require demolition of any buildings.
Proposed easements for drainage, construction, and utilities along US 64 will mean loss of Dixie Diner’s front parking lot and some land in front of both the Car Wash and Gas Station at the US 64/Brevard Rd/Daniel Dr intersection.

This should mean a permanent Dixie Diner front parking lot sinkhole fix. Finally.
Not sure if the Dixie Diner rear parking lot will be expanded.
Dixie Diner’s front door will be 25’ to 30’ from the new Sidewalk.
Energy Mart pumps have already been removed from the gas station, but underground tanks will remain in place for now. No word yet on whether pumps will be placed somewhere else on adjacent property with access to the tanks or not.

The roundabout at US 64 and Daniel Drive will be raised about six feet from current road level. (Should be interesting)
A new retaining wall will curve around the corner of the gas station closest to the Daniel Dr roundabout.
Both sides of US 64 will have a 5’ wide Bike Lane AND a 5’ wide Sidewalk.

NOTE: I believe this project has a 2028 estimated completion date. You know how construction goes. Changes and delays happen. Business and property owners can always change their mind and decide to put land or buildings to different uses. Just know the DOT is not taking any buildings as of now.

Question 4

Eden's Garden: Fantastic Debut on Main Street Hendersonville!

Accepted Answer

Barrie and I separately (not on purpose) went to Eden&#8217;s Garden this past Friday to try their Açaí Bowls and Smoothies and absolutely loved both! She was familiar with Açaí but I wasn&#8217;t. Part of my initiation was learning Acai is pronounced &#8220;ah-sah-EE&#8221;.
Owner Eden Almog told Barrie that she&#8217;s still tweaking the menu, adding things like what the options are for &#8220;choice of drizzle&#8221;, and maybe another detail or two.

My small Carolina Coast Bowl (Small $9.99, Large $12.99) made with Açaí sorbet, strawberries, pineapple, granola, honey, and shredded coconut was so good! That&#8217;s the purple sorbet peeking out from under all the toppings. Just wow.
We both were pleasantly surprised at how crunchy the granola stayed.

My smoothie, a 16oz Heavenly Nectar Smoothie (12oz $7.99, 16oz $9.99, 24oz $11.99) made with Pineapple-Mango Sorbet, Mango, Peach Pineapple, Apple Juice, and Orange Juice had great flavor. Sweet, but not too sweet. Really good!

You can find Eden&#8217;s Garden at 432 N Main St., Hendersonville, NC 28792. Look for the very narrow entrance to the long, slightly wider space. Their phone number is (828) 844-0108.

This was their Soft Opening week. As of now, hours will be Seven Days a Week from Noon to 5pm. It looks like in the future they&#8217;ll take orders on their Website.
Bottom line &#8211; GO! You won&#8217;t regret it.

Question 5

Treska's Cafe - Good People-Good Food-Beautiful Location

Accepted Answer

“Treska, for whom the café here is named, was the matriarch of the extended family whose members have served as the stewards of this magical [Flat Rock, NC] property since 1985.” Lindsey family history goes back further, though, to the 7-acre homestead on which they founded what is now Highland Lake Inn and Restaurant.
What has been an exclusively wedding and event property has now opened their Café to the public. Serving Breakfast and Lunch, their current days/hours are Thursday, Friday, and Saturday from 8am to 2pm.
Normally I try to give new places at least a month before going for a meal, but I’m pulling hard for Treska’s Café to be successful. Go if you can!
Paula, Barrie, and I met for “lunch” this past Thursday. It was lunch “time”, but we all ended up ordering Breakfast.
Understanding this was only their 2nd week open to public walk-ins, here’s our take:

Staff is very friendly.
There are clean, spacious dining area options inside and out.
Our meals were good and reasonably priced (see gallery image captions for details).

My Dutch Baby was a classic. Often, they’re served with fruit and syrup already (sometimes “swimming”) on top of the pancake. I liked having options with the blueberry compote and whip next to the pancake.
The blueberry compote was fabulous! Not overly sweet at all. Just enough to enhance the blueberry flavor.

They’re probably going to have some “growing pains” shifting from group meal prep/serve for events to preparing made to order meals.
Ordering at the front counter with table delivery works for now, but as they get busier, they’ll need a server or at least a runner from the kitchen. If they choose to do that, it&#8217;ll come with more revenue.
We had one little glitch. One meal came to the table well before the other two and cooled while we waited for the other two to arrive. They’ll figure it out, but for now, eat it when you get it. AGAIN – only open 1 ½ weeks.

Tucked back in a wooded area off the beaten path on a Highland Lake cove, Treska’s comes into view less like a café, but more like a storybook home in a fairy tale.
It has been a place that hosts weddings and events, but has now opened their Café to public walk-ins.
About Treska&#8217;s on Highland Lake
We went to Treska’s Café for a meal and to check out the property. It’s lovely! And as a community space, they offer a variety of ways to connect:

Weekly Coffee Socials every Thursday morning at the Café from 8am-9am. Go for coffee and engaging conversations.
Treska&#8217;s Tuesday Market: “Your local farmer&#8217;s market and more. This family-friendly event invites you to make an evening of it with fresh produce, artisan goods, live music, and good food to enjoy by the lake. Every Tuesday from May 5th through September 1st, 2026.”
Friends Over Dinner: Every Friday evening from 5:30pm-7:30pm, this “series is a thoughtful exploration of how we can weave together exceptional flavors and a gentle atmosphere to create a space of genuine ease and powerful connection.”
Community After Hours: “On Wednesday evenings from 5:30pm to 7:00pm, we gather at Treska&#8217;s cafe to engage in a World Cafe Style Salon and open up the conversation.”

Bottom line, I loved the entire experience and plan to go back to check out their Tuesday Treska’s Market.

Treska&#8217;s on Highland Lake215 Rhett DriveFlat Rock, NC 28711828-989-5499

Question 6

Salty Magazine Dinner Series at The Marketplace Asheville

Accepted Answer

The Salty Magazine Dinner Series Presents
The Market Place x Alma Fonda Fina x Scoundrel x Oyster Oyster
The Market Place, 20 Wall St, Asheville, NC 28801
An Earth Day Celebration
April 22nd, 2026
RESERVE YOUR SPOT HERE
Salty Magazine and James Beard-recognized Chef William Dissen of The Market Place in Asheville, NC, will welcome Chef Johnny Curiel (one Michelin-starred Alma Fonda Fina and one Michelin-starred Mezcaleria Alma in Denver, CO), Chef Rob Rubba (one Michelin-starred and Michelin Green-starred Oyster Oyster in Washington D.C.), and Chef Joe Cash (one Michelin-starred Scoundrel in Greenville, SC). Four chefs from four states all united by an unwavering commitment to sustainable practices come together to take guests on an impressive culinary journey in celebration of Earth Day. Reservations for this unmissable experience, priced at $195 (exclusive of tax and service) with an optional wine pairing, are available on OpenTable.
Chef William Dissen

From his upbringing in the Appalachian Mountains of West Virginia, Chef William Dissen has always been in touch with the outdoors & nature. Time spent on his grandparents&#8217; farm and his grandmother’s cooking—bountiful meals straight from the garden to the kitchen table—influenced his cooking and his belief in sustainable agriculture & local cuisine. Post-graduation from West Virginia University, his study of French language and culture lead him to pursue a career in the culinary field. He enrolled at the Culinary Institute of America in Hyde Park, New York. From the CIA he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins, later moving on to Cypress in the lowcountry of Charleston, South Carolina. Chef Dissen continued his education by attaining a Master’s Degree in Hospitality, Restaurant & Tourism Management at the University of South Carolina. Following his dream of opening his own restaurant, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home. The Market Place Restaurant has been nominated by the James Beard Foundation for Outstanding Restaurant in America, and Chef William Dissen was also nominated by the James Beard Foundation for Outstanding Chef in America to recognize the restaurant and Chef Dissen’s pursuit of excellence in the kitchen and in the community.
Chef Johnny Curiel

Born into a family of chefs, Johnny grew up in Guadalajara, Mexico with an irresistible allure for the kitchen, beginning his culinary career at age 14 as a dishwasher in his father’s restaurant. At age 18, Chef Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and wisdom of generations along the way. Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico. He established himself in Denver’s burgeoning culinary scene, and his talent led him into restaurant consulting –– from coast to coast –– where he finally gained his father&#8217;s approval and the courage to start his own concept. Chef Curiel made his solo restaurant debut with Alma Fonda Fina, a restaurant dedicated to sharing the integrity, tradition and culturally rich experiences that defined his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food as a way to showcase his cultural pride. Alma Fonda Fina was awarded one Michelin Star in 2024 and Mezcaleria Alma was awarded one in 2025.
Chef Rob Rubba

Rob Rubba is an American chef, environmentalist, and activist from the East Coast state of New Jersey. He trained under chefs like Guy Savoy, George Perrier, and Gordon Ramsay, and has worked in Michelin-starred restaurants in New York City, Chicago, and Los Angeles. His professional reputation was solidified after founding and running Hazel, a successful restaurant in Washington, D.C. In 2018, he decided to set out on a new path and opened Oyster Oyster in Washington D.C., which was founded upon his commitment to serving the ecosystems around him while also serving good food. Oyster Oyster also sources the rest of its seasonal ingredients from sustainable farms, most of which are small and local, and earned a Michelin star in 2023 and a Michelin Green Star in 2024. Rubba is also a co-founder of Bakers Against Racism, an online bake sale initiative that led to the delivery of $2 million to social justice organizations during the global protests for racial justice in 2020.
Chef Joe Cash
Chef Joe Cash spent years in the world’s top kitchens before returning to his hometown to open Scoundrel. He began his culinary career in Greenville before moving to New York where he cooked at acclaimed three Michelin-starred and New York Times four-starred Per Se. He then moved to Copenhagen to cook at the Two-Michelin-starred Noma. In 2014, Cash returned to New York from Denmark to become the Executive Sous Chef at hospitality powerhouse Major Food Group’s flagship, Torrisi Italian Specialties, working closely with Chef Rich Torrisi. When Major Food Group won the bid to bring new life to the iconic Midtown Manhattan skyscraper, The Seagram Building, Cash was tapped as the Executive Chef for The Pool, Major’s premiere dining destination. In 2021, Cash moved back to Greenville to open Scoundrel, which has received critical acclaim, including being named one of Esquire’s Best Restaurants in America and a James Beard Semifinalist for Best New Restaurant. In 2025, Scoundrel was awarded one Michelin star.
About Salty Magazine
Salty Magazine, founded by Chef Geeta Bansal, is a unique quarterly print and digital publication. It is an independent democratic platform that provides an unbiased arena for free expression, where divergent voices of the culinary fraternity exchange ideas, concepts, and experiences at all levels. Invited members of the international gastronomic community share their thoughts and views in exclusive interviews and features penned by them with readers around the globe. Salty has been fortunate to have the support of and feature renowned and emerging chefs, food scientists, historians, front of house, beverage professionals, designers, visionaries, producers, social entrepreneurs, and food activists.
The Market Place
20 Wall St
Asheville, NC 28801
828 252 4162

Question 7

Your belly knows best. Go to Brü Avl!

Accepted Answer

Brü Avl&#8217;s tagline,&#8221;Taps, Coffee, Grub&#8221;, is definitely an understatement. That&#8217;s obvious when you read through their menu and see what&#8217;s coming out of the kitchen pass-through. We watched new-ish to the area Chef Carlos bringing dishes to Co-owner with her husband Justin, Layla Neuroth at the bar.
If you&#8217;re not familiar, Brü Avl has been in business right off Pack Square at 5 Biltmore Ave for about six months.

Welcome to Brü – Downtown Asheville&#8217;s [all day] Gastro Café where every bite is a journey to the source. We proudly serve elevated cocktails, curated wine, craft beer, and delicious food, all created with fresh, seasonal ingredients, and a commitment to sustainability and community building. &#8211; Executive Chef, Layla Neuroth

Duh, it’s Brew not Brah. I wasn’t paying attention to the umlaut on the &#8220;u&#8221; and thought Brü was pronounced with a short &#8220;u&#8221;, as in &#8220;It’s Asheville, Brah&#8221;.😅 Got that squared away pretty quickly.
The Food
Barrie and I went to Brü for lunch this past Wednesday, but because they serve their entire menu during all operating hours, one of us had a Waffle ( Breakfast/Brunch) and one of us had a solid Lunch offering, the Ultimate Bacon Sandwich. Makes sense when you see owners refer to Brü as an &#8220;all day gastro café&#8221;. See Brü&#8217;s current Menu.
Owners Layla and Justin Neuroth come to Asheville via Austin, TX and Southern California with deep industry experience, including as restaurant owners. They brought all that with them and jumped in with what so many locals appreciate and love:

farm-to-table sourcing from as many local farms as possible, such as Hickory Nut Gap [and Terramonga Farm] in Fairview. However, despite the organic ingredients and in-house cooking, the, couple want their fare to be as accessible to the Asheville community as possible &#8211; 828newsNOW

Färmesē
The Neuroth’s have been in Asheville for over a year, though, opening their “underground” bar, Färməsē (pronounced Pharmacy) Cocktail Lounge next door to Brü in late January, 2025.

Färmesē is more than just farm to glass cocktails…it’s an experience.  We provide curated craft tastings, trendsetting new techniques and ingredients, live house music from tenured DJs, all served up in a very vibey underground Asheville setting.

Quick aside, Layla’s a true mixologist. I need to take an investigative deep dive into that at Färməsē. 😊 All simple syrups, shrubs, clarifications, and infusions are made in-house by hand by Layla. She’s very into the craft of mixology. Working in the field since her teen years, she told us, “I change out the drinks menu every three months because there’re always new fruits and herbs to use”.
Food from Brü can be ordered and will be brought down to Färməsē. During the busy season, artisan charcuterie boards with things like chorizo Fundido, Spinach Artichoke Dip, and more are available.
More on Färməsē in a future article.
What’s with the Octopi?
Once inside Brü, be sure to take in the entire wall covered with an octopus mural. If you keep an eye out, you&#8217;ll spot a couple more octopi in other spots. Layla has a thing for them. She explained why she finds them so fascinating. They&#8217;re full of spirit, smart, adaptable, and they wander and weave their way through things. She recommended checking out the movie, “My Octopus Teacher”.
NEW – April 1st is the expected launch date for Chef Carlos’ Peruvian Dinner concept/menu. It’ll run from 5:30pm to close.
Also anticipated to begin on April 1st is a conversion from ordering at the bar to full service. This is from an employee, not owners, so could change.

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Brü Avl5 Biltmore AveAsheville, NC 28801828-412-3364

Brü Avl5 Biltmore AveAsheville, NC 28801828-412-3364

Question 8

Warning - Donut Stop LLC Sells Out Quickly!

Accepted Answer

Pulling up at noon, we were pretty confident we&#8217;d have our choice of fresh donuts at Donut Stop LLC in Arden. Wrong! The word&#8217;s out this is the place to get some of the best donuts in the Asheville area.
They open at 5am, so folks heading out early get the best options.
Storefront
Hours are 5am until Sold Out every day but Sunday when they close at 2pm.
Our donuts are made fresh by hand each day. With a wide variety flavors to choose from, there’s something delightful for everyone.
Lucky for us there were a few left (in the back). Two Apple Fritters left? I&#8217;ll take two! Donuts filled with different Jellies or Bavarian Cream and topped with Glaze or Chocolate? I&#8217;ll take one of each! Barrie scored a few, also.
People have said a couple things about their donuts in general (BIG) and Apple Fritters in particular &#8211; EXTRA BIG and LOTS OF APPLE. I can vouch for both! The Apple Fritters I took home covered a &#8220;sandwich&#8221; plate.

Cinnamon Twist, Raspberry Jelly Filled, and Glazed Bavarian Cream Filled.No guarantees, but we were each given a small complimentary bag of donut holes. I&#8217;ve seen others mention they were also treated to this special gift.
Donut Holes
Their Menu covers all the bases and is priced reasonably, in my opinion.
Menu Board
Let&#8217;s just say Bill was not unhappy to see me coming through the door with fresh, delicious donuts.
Donute Stop LLC
2270 Hendersonville Rd, Ste 4
Arden, NC 28704
828-767-5714

Question 9

Excellent Afternoon Tea Discovery! Bed and Breakfast on Tiffany Hill

Accepted Answer

When two sisters want to take a third to the perfect Afternoon Tea for her birthday, it can take lots of research and discussion. There&#8217;s price, dates that work for all of us, sharing allowed or not, dietary restrictions, location near or far. It&#8217;s not easy. 🙂
The Inn
Luckily, we had to cancel our original plans due to the recent WNC ice storm. I say &#8220;luckily&#8221; because in the meantime we stumbled upon a little known Afternoon Tea (experience) at Bed & Breakfast on Tiffany Hill in Mills River!
Owners Karen and Craig Verm are pretty darn amazing.  Karen is a pianist and Craig is an opera singer. As second owners they&#8217;ve been at the Inn&#8217;s helm for about two years. Impressively, on one day&#8217;s notice Craig recently stood in for a singer with the Asheville Symphony Orchestra. This is just one of the reasons a performance comes with Breakfast for overnight guests or Afternoon Tea.
Don&#8217;t make the mistake of thinking anything at the B&B is &#8220;stodgy&#8221;! Both Karen and Craig are so genuinely jovial.  The building was thoughtfully designed and built to be an Inn. Design is classic beauty, aka light, airy as well as cozy, and gorgeous.
Suites are spacious, beautifully layed out and decorated with attention to detail. They&#8217;re all en suite, also. You can browse them all here.
Afternoon Tea
Pricing for Afternoon Tea is per person and extremely reasonable. I&#8217;m not mentioning specific price in case it changes. I can&#8217;t say enough about the extent Karen went to in accomodating dietary restrictions! Well above and beyond, she tried new products and adjusted recipes. Everything was absolutely delicious!
When weather&#8217;s not cooperating, tea and meals are at a large communal table just off the kitchen and front hall. In nicer weather there&#8217;s seating at multiple tables on the back patio.
After your Tea or Breakfast, you&#8217;ll be served  what they call the &#8220;Fourth Course&#8221; &#8211; entertainment in the form of a short concert by the Verms. Loved it!
For more information on the Inn and it&#8217;s wonderful keepers, check out this WLOS article published 9 months ago: &#8220;Musical bed and breakfast continues community support 8 months after Helene&#8220;.
I came away full and happy, but even more importantly, feeling like I&#8217;d met two exceptionally good humans.

Bed & Breakfast on Tiffany Hill
400 Ray Hill Rd
Mills River, NC 28759
Phone: 828-290-6080
Email: vacation@tiffany-hill.com

Question 10

Exploring WNC Gems: The Pure and Proper

Accepted Answer

Friends Joe, Paula, and I needed some recharging after exhaustive furniture shopping in the maze known as Tyson Furniture in Black Mountain. What better place than Pure & Proper, located in what originally was the 1941 Pure Oil gas station, 114 E State St, Black Mountain.
Pure & Proper owners Richard & Heidi King and Chef Jake Whitman worked together to take the building, that had been empty and neglected for 20 years, to a deliciously engaging eatery.
For the longest time, I thought they were located outside of downtown Black Mountain. They&#8217;re not. They&#8217;re just off the main downtown intersection, around the corner from Tyson Furniture.
Two things struck me: the different & interesting MENUS and the build-out that kept so much of the building&#8217;s original character front and center, some aspects I imagine, with a wink & nod towards theme and uniqueness.
Take their Brussels Sprouts, described on the menu as made with: &#8220;makhana sauce, buttermilk raita, Calabrian balsamic reduction, with pomegranate [seeds] and cashews&#8221;. Chef Whitman has said in past interviews (not a quote) that he likes to incorporate a little Asian/Japanese here and there in menus to keep things interesting. I definitely caught that vibe from the sprouts dish. And it was beautifully plated with the pops of pomegranate red throughout.
Seating is fun and comfortable with faux fur &#8220;throws&#8221; on chairs and high top seating for two inset into the wall just off the bar. I&#8217;m looking forward to patio seating in nice weather. And hadn&#8217;t noticed, but Paula pointed out that their host stand is a large tool chest. Perfect.
Of note, Chef Jake Whitman has &#8220;chefed&#8221; in Asheville area eateries that take different approaches to their menus, serving up creative fare. Chef Jake and Ali Whitman opened a brand new restaurant, Bev&#8217;s Steak, in Black Mountain on December 2, 2025. Concerned, I called Pure & Proper and was reassured that Jake is still involved with the restaurant and menu development.
Now you have at least two good reasons to head to Black Mountain for an excellent meal &#8211; Pure & Proper and Jake and Ali Whitman&#8217;s Bev&#8217;s Steak.
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Question 11

Posana: Feed Your Well-Being

Accepted Answer

&#8220;Feed Your Well-Being&#8221;. It&#8217;s Mandara Restaurant Group&#8217;s motto. They&#8217;re the umbrella company, owned by Peter and Martha Pollay, under which Posana operates.
I&#8217;ve known Peter (and Martha) for 15 years, give or take. In all that time, I never thought to look closer at Mandara Restaurant Group or &#8220;Posana&#8221;, the name they chose for their restaurant(s). Now that I see Mandara&#8217;s motto, common translations of &#8220;Posana&#8221; &#8211; &#8220;nourishing&#8221; & &#8220;feeding&#8221; &#8211; make so much sense. All that said, I haven&#8217;t verified any of this ith the Pollays.
A few days ago, on Christmas Eve, Bill and I, our son and daughter-in-law went to Posana&#8217;s new location in Biltmore Park for a late dinner. We had a wonderful evening, catching up over drinks and shared bites.
Peter kindly stopped by our table to say hello and reminisce about Asheville, the restaurant industry, past events, and more. Interesting for the family to hear, especially meaningful for me. Made it an extra special Christmas Eve.
Feast your eyes on the gallery. We were seated at a banquette in the Bar, but I only took time for one shot. It&#8217;s empty because I took it at 10pm. Like I said, a late dinner. There&#8217;s been a lot of talk about Bar vs Dining Room seating & ambiance. The Bar is indeed gorgeious, but I&#8217;d be perfectly happy in the Dining Room. It&#8217;s not quite as fancy, but has plenty of its own feels.

Question 12

Food Allergies? Pies By Di' Bakery's Got You Covered

Accepted Answer

Food allergies? No problem! Listen below to Pies By Di&#8217; owner, Diana Casteel, talk about all new Breakfast options, and you won&#8217;t believe the extent she goes to bake for folks with food allergies!
Whether you have food allergies or not, you&#8217;ll love this cute Hendersonville Bakery.
Not included in the video is that her husband bakes Peanut Butter cookies at home, so alergy causing ingredients are kept out of the shop.
Pies by Di&#8217;
Horse Shoe Village Shops
3632 Brevard Road
Hendersonville, NC 28791

Question 13

Hearth and Herron - A Hendersonville, NC Experience

Accepted Answer

There are reasons for choosing to have a meal at a restaurant bar instead of a dining room table. It’s easy conversations with people in nearby seats. Same with the bartender. View and vibe can be very different, also.
Love the warm, cozy feel in Hearth and Herron&#8217;s bar. There’s probably 10 to 12 seats. Walls are exposed historic brick. The lit shelves of bottles in front of exterior windows make a big impact. Haven’t been during the day, but I’m guessing those shelves would look great then, too.

Prime example, dinner at Hearth and Herron this past Sunday. People on one side of me were visiting from near Fort Mill, South Carolina. It was interesting to hear their thoughts on Hendersonville and which restaurants they’d tried. On the other side, a woman who lives in Hendersonville and her friend visiting from Tryon. They told me which dishes they’d had and what they though about them.
The friend was raving about the Wood Roasted French Feta, with market vegetables, orange marmalade, and grilled slices of Underground Baking Co Sourdough Bread.

He made it sound so delicious, I had to order it, even though I planned on dessert and could have stopped after the dish I will forevermore rave about &#8211; Flying Cloud Farms Winter Squash Salad with freekeh, parmesan aioli, arugula, and pumpkin seed gremolata. What’s “freekeh”, you ask? It’s “a cereal food made from green durum wheat that’s roasted and rubbed to create its flavor”. It’s crunchy and delicious! See image at top of article.
Biggest personal takeaway after chatting with the two bartenders is that they make their own Limoncello. I’m a Limoncello fan. We almost always have a chilled bottle of Limoncello on hand at home. They were kind enough to give me a taste. I’m still shaking my head at how good it was. Clear, smooth texture, and great lemon flavor!
The other takeaway is what the lead bartender said about staff. “We’re a small crew, we all like each other, and work well together.” As far as I could tell, watching interactions, all of that is true.
Oh! Speaking of bartenders, the lead bartender said he’s really getting into the finer points of wine and is looking into starting Sommelier courses. Hope he does well and brings that knowledge to H&H.

From the beginning, Owner Chef Bradley has said this would be a Mom & Pop/family restaurant. After meeting and talking with his wife, Marisa (sweetest ever), I can share that their young boys also help out doing things like stacking old brick kept after demo and buildout of the 1930 building’s interior, and stacking firewood. Marisa went on to say “as soon as they’re 14, you can expect to see them working in the restaurant.”

This landed well with me because our three children started doing chores when they were toddlers. Things like setting the table, bringing milk in from the front porch milk box, getting the mail. Easy, but a responsibility and something that helped the family. When they got older, they each had a cleaning caddy and were responsible for various rotating chores around the house: cleaning bathrooms, washing floors, vacuuming, dusting. Ready for life after they went off on their own.
Hearth and Herron has been open a few months now and are consistently busy. Chef Brad mentioned that some folks come in a little warry, but as soon as they see the menu, they visibly relax.
Speaking of their menu, it changes daily depending on market availability. Some items change, not the whole thing. Where’s the menu? If you’re having trouble finding their menu, they post it daily as a Story on their Instagram account. If you’re not sure what I’m talking about, comment and I’ll explain. If you don’t have an Instagram account and can&#8217;t view their account/menu, take a chance and go. I&#8217;m confident you&#8217;ll be glad you did.
Sunday, November 2, 2025 Menu
They don’t have a website as of now, and may or may not have one. Even if they did have one, it would be pretty tough (possibly expensive) to change the Menu on a website every day.
Dessert: daily dessert, that’s right, one dessert is offered each day, and might not have an official name. When I said I’d like to order a dessert, they did a good job describing it to me: &#8220;it&#8217;s like creme brulee meets flan topped with an ice cream quenelle, with baked apple and nut halves in a light caramel sauce&#8221;. Take a leap. Whatever it is, it&#8217;ll be good!

Bottom Line: Go! You won’t regret it. Bar is first come, first served. seating Make a Reservation on Resy if you want a table.
More on Chef Bradley Herron: https://carolinaepicurean.com/a-conversation-with-chef-bradley-herron-hearth-and-herron-owner/
Chef Bradley Herron Background: https://carolinaepicurean.com/new-hearth-and-herron-restaurant-to-open-at-337-7th-ave/
Hearth and Herron
337 7th Ave East
Hendersonville, NC 28792

Question 14

Posana Opens in Biltmore Park

Accepted Answer

Friends Barrie and Mark took a chance at Posana Biltmore Park&#8217;s bar seating last night. Reservations are about 2 weeks out right now for all but bar counter seating. For cozy booth seating in the bar, request &#8220;in the bar&#8221;. No guarantees, but it doesn&#8217;t hurt to request, just in case.
Bar counter seating is first come first served. They&#8217;ll put you on a wait list for bar counter seating if nothing&#8217;s available.
Their take? They&#8217;d choose bar seating every time and they&#8217;d after dark for the cozier vibe.
Usually I lead with food descriptions and reactions, but suffice it to say, they thought every dish they had was great! So great, they couldn&#8217;t finish everything. They headed home with leftovers a dessert and the Confit Sweet Potato. ?
Barrie commented that her glass of Tempranillo, Bodegas Lan Reserva, Rioja ($16) was a healthy pour. Nice!
If you&#8217;re not familiar, Posana&#8217;s kitchen is COMPLETELY GF. They don&#8217;t make a big deal about it. Don&#8217;t usually even mention it. You&#8217;d never know from the food coming out of their kitchen.
They found service excellent. Some have mentioned slow service, but they did not experience that at all. Maybe it just took being open more than a week or so. And hosts were very nice, helpful and happy.

Question 15

What's Happening on Hendersonville's Main Street - July '25 Update

Accepted Answer

Here’s what’s new on Main Street, Hendersonville as of this past Tuesday, July 1, 2025. Quite a few changes have happened since my previous update almost a year ago. Something&#8217;s definitely happening. It feels a little like a &#8220;sea change&#8221; of sorts. Replacement and/or movement is happening that involves new businesses, but also some businesses that had been at their locations for decades. Images below.
429 N Main St &#8211; The Beehive Resale Shop has moved into a space two doors down, previously occupied by Just Ducky, at 449 N Main St. They&#8217;d been at 429 N Main for 42 years! If you didn&#8217;t check them out before the move, definitely take time to visit their new spot. I&#8217;ve found a few great deals in the past. I previously identified, in error, Willow Hill Soap Co in a different unit at this address as closed. Willow Hill Soap Company is open and thriving!
449 N Main St &#8211; You already know The Beehive Resale Shop just vacated this space. An interesting concept, Blue Ridge Bardega (Website: https://blueridgebardega.com/) is going in. They describe themselves as &#8220;a sophisticated, community-driven retail and social destination that blends the charm of an upscale wine and beer shop with the ambiance of a boutique market and lounge.&#8221; I&#8217;m curious to see what that looks like. Sounds a little like The Blue Door Bottleshop & Beer Hall on 3rd Ave E. Maybe more upscale? Maybe not?
448 North Main St. &#8211; Christian Science Reading Room had been in this space for decades. The &#8220;coming soon&#8221; sign reads, &#8220;The Emporium Market: Foods, Coffees, Teas, Gifts&#8221;. Looks like this is a second, different type of location for the Emporium on Main at 424 N Main St. They say they&#8217;re &#8220;opening our Market at the corner of 5th and Main St! Looking for some unique General Store/Market vendors! Coffee & Tea items, Kitchen Items, unique gifts and souvenirs.&#8221;
321 N Main St &#8211; Tartans Sports Bar closed in May this year. They had a good-sized loyal following. According to some, it seems like they had a difficult time recovering from Hurricane Helene issues &#8211; loss of power, drop in business, etc. This space is now for Lease.
225 N Main St &#8211; The &#8220;Something Special Coming Soon&#8221; signs have been up for quite a while after Four Seasons (Christmas, Garden Decor & More) shop closed. I thought of it as a Christmas (plus) shop. Not sure when they closed, but posts on their Facebook page go through Christmas 2024. According to the Historic Preservation Commission website, it doesn&#8217;t seem that they&#8217;re currently reviewing this building/space, even though their sign is on the door.
241 N Main St &#8211; Mia&#8217;s Marketplace has closed. The space is now for lease. Opened (I believe) in 2017, it was &#8220;A Marketplace of unique Items offers a diverse selection of antiques, art, vintage finds, vinyl LPs, books, kimonos, Southwestern and vintage jewelry, home décor, and soy candles. An interesting spot to explore.
101 S Main St &#8211; The Kingmaker&#8217;s Draft closed quite a while ago. Now this corner location is about to open as Pinky Promise Bar. I had a chance chat with someone in the know about what to expect. She said things like, &#8220;lots of color inside, fun, and to expect amazing cocktails created by Timmie Hoffman, owner and creative mixologist&#8221;. Follow their progress on Instagram @pinkypromisebar.

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Excellent Afternoon Tea Discovery! Bed and Breakfast on Tiffany Hill

Exploring WNC Gems: The Pure and Proper

Hearth and Herron – A Hendersonville, NC Experience

Mexican Debate Over. Go to Tenango’s!