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: Abuela's Little Kitchen, a Breakfast & Lunch Must!

Abuela’s Little Kitchen, 8 Long Shoals Rd in Arden serves Breakfast during all open hours. Their extensive MENU features Breakfast and Lunch dishes and is varied. Cocktails are available. There’s also a SENIOR (over 55) menu section. See their full MENU on their FB “About” page. NOTE they currently have a.25 cent upcharge per egg posted. Fair until prices go down. Pictured above: Mexican Eggs Benedict ($12.99): A (HUGE) English muffin spread with avocado topped with two poached eggs, bacon, chipotle hollandaise, jalapenos and cilantro. Served with home potatoes. Owner Tania Trejo describes the menu as “a mixture of American breakfast with Mexican breakfasts.” Adding, “we sell from pancakes to crepes, toast, but we also sell pambazos, huevos rancheros, and we are very popular for our chilaquiles.” Abuela’s Little Kitchen Crepe ($9.99 plus extra toppings at .99 each): This one’s topped with Nutella, bananas, and toasted pecans. Choose two or four crepe “sections”. Both our completely different meals were terrific! Service was attentive and friendly. When owner, Tania Trejo decided to open this spot, she already had an existing location, under the same name farther down Long Shoals Rd. The name of that location is now, “Abuela’s Cravings” (https://www.abuelascravings.com/). Their Menu is more Mexican “street food” and desserts now. Some are referring to this Abuela’s location as “recently new”, but they opened in early 2023 in the previous JK’s Kitchen location. Hours are 7am to 3pm 7 days a week. Current Hours are 7am to 3pm, 7 days a week. Parking’s easy and free in a lot next to the restaurant. They have a nice covered patio on the side of the restaurant. Push HARD to open the door. And if it’s a windy day, get ready for all the hair on your head to blow back as soon as the door’s open! ?

Question 1

🌷Spring Brunch, Lunch & Patio Season at Posana

Accepted Answer

Posana welcomes the season with Spring Brunch, Lunch, and Patio Dining at Posana Biltmore Park, where fresh seasonal flavors and longtime favorites come together in a relaxed setting for Asheville’s beautiful spring weather.
Posana Biltmore Park now offers:
Lunch All Week | Brunch All Weekend | Dinner Nightly
Guests can linger over coffee and mimosas during weekend brunch, enjoy a relaxed midday lunch, or gather for dinner in the evening.
The restaurant’s new private event space at Biltmore Park is also available for bookings seven days a week, offering a versatile setting for celebrations, corporate gatherings, and special occasions.
Both Posana locations are welcoming the season with new spring desserts, fresh cocktails, and updated dinner dishes.
With warmer weather returning, guests can enjoy outdoor patio dining at both locations, including Posana’s dog-friendly patio and dog menu. Patio seating is first-come, first-served, as space allows.
Both locations will be open Easter weekend with regular hours and regular menus. Easter Sunday brunch (April 5) at Posana Biltmore Park is currently fully booked, though guests are welcome to join us for Saturday brunch or dinner services throughout the weekend, including dinner at Posana Downtown Asheville Friday through Sunday evening.
Posana Biltmore Park Hours
Lunch | Monday–Friday | 11 a.m.–3 p.m.
Brunch | Saturday–Sunday | 10 a.m.–3 p.m.
Dinner | Nightly beginning at 5 p.m.
Posana Downtown Asheville
Dinner Begins at 5 p.m. | Wednesday–Sunday
(Downtown offers dinner service only.)
Reservations are available on our website, and walk-ins are always welcome.
Menus & reservations:
https://posanarestaurant.com
Upcoming Community Events
April 7 – Biltmore Park Dine to Be Kind
Posana Biltmore Park will participate in this Asheville Humane Society fundraiser, with a portion of our proceeds benefiting AHS. Dine with your pups and let them delight in our special dog menu on our dog-friendly patio!
April 30 – Dining Out For Life
Both Posana locations will support Western North Carolina AIDS Project by offering special cupcakes with 100% of proceeds benefiting WNCAP’s HIV care and prevention services.

Question 2

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 3

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.
Facebook     Instagram
Brü Avl
5 Biltmore Ave
Asheville, NC 28801
828-412-3364

Brü Avl
5 Biltmore Ave
Asheville, NC 28801
828-412-3364

Question 4

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 5

Abuela's Little Kitchen, a Breakfast & Lunch Must!

Accepted Answer

Abuela&#8217;s Little Kitchen, 8 Long Shoals Rd in Arden serves Breakfast during all open hours. Their extensive MENU features Breakfast and Lunch dishes and is varied. Cocktails are available. There&#8217;s also a SENIOR (over 55) menu section. See their full MENU on their FB &#8220;About&#8221; page. NOTE they currently have a.25 cent upcharge per egg posted. Fair until prices go down.
Pictured above: Mexican Eggs Benedict ($12.99): A (HUGE) English muffin spread with avocado topped with two poached eggs, bacon, chipotle hollandaise, jalapenos and cilantro. Served with home potatoes.
Owner Tania Trejo describes the menu as &#8220;a mixture of American breakfast with Mexican breakfasts.&#8221; Adding, “we sell from pancakes to crepes, toast, but we also sell pambazos, huevos rancheros, and we are very popular for our chilaquiles.”
Abuela&#8217;s Little Kitchen Crepe ($9.99 plus extra toppings at .99 each): This one&#8217;s topped with Nutella, bananas, and toasted pecans. Choose two or four crepe &#8220;sections&#8221;.
Both our completely different meals were terrific! Service was attentive and friendly.
When owner, Tania Trejo decided to open this spot, she already had an existing location, under the same name farther down Long Shoals Rd. The name of that location is now, &#8220;Abuela&#8217;s Cravings&#8221; (https://www.abuelascravings.com/). Their Menu is more Mexican &#8220;street food&#8221; and desserts now.

Some are referring to this Abuela&#8217;s location as &#8220;recently new&#8221;, but they opened in early 2023 in the previous JK&#8217;s Kitchen location. Hours are 7am to 3pm 7 days a week.
Current Hours are 7am to 3pm, 7 days a week. Parking&#8217;s easy and free in a lot next to the restaurant. They have a nice covered patio on the side of the restaurant. Push HARD to open the door. And if it&#8217;s a windy day, get ready for all the hair on your head to blow back as soon as the door&#8217;s open! ?

Question 6

A Marine's take on 24hrs and High Tea at The Omni Grove Park Inn

Accepted Answer

Guest post by Nick Lucey, at the The Omni Grove Park Inn in Asheville, NC.
“Guess what we’re doing this weekend, dear?” These seven dreaded words can shake any married man to his core. The words fall from my wife’s lips like a guillotine. Instinctively, my palms begin sweating, my mind races, and the excuses start percolating. Surely, something needs to be fixed around the house on Saturday … right? RIGHT?!?
My shoulders collapse under the weight of despair. As usual, she anticipates my chronic apathy while awaiting my pathetic lethargy. “We’ve been invited to high tea at The Omni Grove Park Inn.” The final n in “inn” trails off like the bitter end of a hangman’s rope. Somehow, this weekend is going to involve smelling good, wearing fresh underwear, and eating tiny food of some sort. I. just. know. it. “Oh, and you’re going to write about it,” she continues, dealing me the final, merciful death blow.

Gulp. Hey, it’s cool. I can be comfortable with this kinda stuff. Two decades as a travel photojournalist, I’ve stayed in some of the world’s poshest resorts. I’ve swam with sharks, but never experienced high tea. There’s a first for everything. And let’s face it, I’ve gotta be cool with it if I want to keep peace in the land. “Happy wife, happy life” and all that jazz, amiright? So I figured I’d better do my homework, and see what this Grove Park Inn is all about. I do my due diligence, and summon the Googles. Here’s what I discovered, in no particular order:
The venerable The Omni Grove Park Inn was built by tonic magnate (and “father of modern Asheville” fame) E.W. Grove, and his son-in-law and pharmaceutical tycoon Fred Seely. The palatial resort was hewn from native granite boulders that make the walls up to five feet thick. Four hundred men and 20 Italian stonemasones toiled 10-hour shifts six days a week to move the massive boulders — some weighing as much as five tons — with mules, wagons and ropes and into place on the side of Sunset Mountain. The inn was influenced by the austere Arts & Crafts style, which evokes a rustic grandeur that seamlessly blends with its Appalachian, western North Carolina surroundings. Admittedly, I’m a fan of the movement.
On July 12, 1913 — almost exactly one year after its groundbreaking — the original 156 rooms opened amid fanfare and an address by then-Secretary of State William Jennings Bryan, who proclaimed that the inn was “built for the ages.” The hotel then encompassed a dining room and a 120- by 80-foot lobby. From the git-go, the inn was promoted as a place to escape the pressures of everyday existence, appealing to “tired, busy people seeking to get away from excitement and annoyances, and to rest their nerves.” Alcohol was prohibited (gasp!), but bringing small children was discouraged. Whew. Now, I was truly intrigued.
Listed on the National Register of Historic Places, the inn’s past is as storied as it is illustrious. The auberge has been frequented by no less than ten U.S. presidents (including FDR, Nixon, Bush Sr., and Obama). Novelist F. Scott Fitzgerald lived there in the mid-1930s while his wife Zelda sought care for her mental health in Asheville, allowing his own to spiral downward in a way only tortured writers can. Tortured myself, I can relate. Maybe this assignment will be cathartic and self-exploratory after all? I’m already feeling better.
During World War II, the inn was used as an internment facility for Axis nation diplomats. These envoys and their staff were granted escorted trips into Asheville, where they would purchase goods from local merchants, helping to boost the economy. As the war raged on, the Philippine government functioned in exile from the inn’s Presidential Cottage. After the war, the U.S. military used the inn as a rehabilitation facility for returning sailors, and as a place where soldiers rested before being assigned to other duties. It’s said that during the Cold War, the U.S. Supreme Court planned to relocate here in the event of a nuclear attack. Talk about a winning business model — world-class chillin’ in the middle of an armageddon.
The inn’s renaissance began in the mid-1950s, when Texas businessman Charles Sammons renovated and expanded it. By the late 1980s, the property tallied 510 guest rooms spread over 140 acres. The sprawling inn is now home to six restaurants and cafes, a 44,000-square-foot spa, indoor and outdoor pools, a sports complex, gift shops, bars and lounges, an 18-hole golf course, and much, much more.

As we ventured onto the property, our cares disappeared just as quickly as our car was whisked away by the friendly valets. We checked into our comfortable room in the Sammons wing, with incredible views of the Asheville skyline and crepuscular-rayed Blue Ridge Mountains beyond. The subsequent 24 hours were nothing short of miraculous.
The inn’s west-facing orientation on Sunset Mountain affords amazing views of the melting sun, a perfect setting for adult beverages on the terrace, and gazing longingly into your partner’s eyes. We continued our twilight merrymaking, retreating to one of the inn’s eateries — the Blue Ridge — and consumed so much delicious sustenance that I literally groaned as I slid myself away from the table. We stumbled down the long corridor and into the elevator, and descended into the dueling piano bar, which was way more fun than either of us thought possible. I can get used to this kinda thing. Being middle aged and allergic to the dark, however, it was well past our bedtime, so we retired to our chamber to sleep comfortably and rest up for our raucous tea party the next day. Besides, smelling nice don’t come easy. Or quickly.
The day of reckoning had finally arrived. I took a deep breath as we boarded the shuttle, and bounced along the property road down to the Country Club. I mustered up the courage, and we entered the opulent hall. We waltzed in, freshly showered and ready to do battle, accompanied by live violin music (“Baby Got Back” just hits different when played by a 16th-century stringed instrument). We took our seats in front of a large shelf of hors d’ouevres, which contained diminutive macaroons, quiche tarts, tea sandwiches (you know, with the crusts cut off), scones, mini-croissants, and other bite-sized marvelous morsels. It’s a good thing I cleaned up for this, because gorging yourself on tiny treats is an exhausting endeavor. Signalling surrender, I raise my pinkie into the air, and sip a fine cup of Earl Grey, all the while, every chromosome in my body screams for war movies, violent sporting events, and a trip to my local hardware store.
When the dust settled, I had survived a high tea, at the incredible The Omni Grove Park Inn no less. We had gorged ourselves on delicious foods, toured opulent grounds, witnessed a life-changing sunset (and a freak northern lights show after dark), slept among the ghosts of presidents, and had everything put in perspective. All said and done, the The Omni Grove Park Inn is definitely somewhere I’d like to stay if there were ever a nuclear war. Because if doomsday ever comes, I want to be well rested, well fed, and properly bathed.
Meet Tiffany and Nick Lucey
Tiffany and Nick Lucey have backgrounds in publishing, photojournalism, media, marketing, business ownership & management, and more. They also produce fantastic imagery and videos. All images in this post are courtesy of the Lucey&#8217;s. Learn more about these two impressive humans here: https://luceyagency.com/who-we-are/

Question 7

The Radical Hotel - a new level of Radical in Asheville's RAD

Accepted Answer

It&#8217;s unorthodox in an avant-garde way and uncompromisingly radical. It&#8217;s The Radical, Asheville&#8217;s newest hotel, located in the River Arts District. Think of The Radical as a collection of public spaces and private hotel rooms, each with its own distinct look. GALLERY BELOW.
THE SPACES
Lobby
Check-in at the front desk is as you’d expect, although the desk area is more compact than at larger hotels. Find lots of “merch” to the side of the front desk for your perusal.
Want to chill for a while? Pick one of various lobby options: a beautiful lush mustardy-gold round banquette, or intimate to more intimate spots in the lobby. The more intimate area has full length ceiling-to-floor drapes on either side, creating a semi-private feel.
Eating & Drinking
Golden Hour Restaurant and Patio
&#8220;The period of time just after sunrise or just before sunset when the light is infused with red and gold tones.&#8221;
Head down to the lower level by elevator or stairs for this full service restaurant and bar. Actually, it’s more a bar with full service restaurant, if you consider the room’s massive, oval golden-chained ceiling fixture hanging above the similarly massive oval bar.
There are plenty of seats around the bar, at tables along one side, and tables at the far end of the room. If weather permits, definitely sit out on the stellar patio. Access it from a side door at Golden Hour. Plenty of seating. Excellent décor, lighting, and view.
A compact, but gorgeous wood-fired grill is in full view at one end of the restaurant. If you’re interested in wood-fired cooking, definitely sit where you have a view of the action.
Unfortunately, I wasn’t able to sample actual menu dishes during this media event so I’ll have to go back and order from the menu. My expectations are high with Jacob Sessoms as Chef. He’s one of the best in Asheville.
The Roof
A fantastic addition to Asheville&#8217;s rooftop bar scene! Be sure to check out all the different seating and gathering spaces, including multiple fire pits with plenty of room. Wherever you choose to hang out, there will be excellent long range views.
Afterglow – Coming Soon
&#8220;Good feelings remaining after a pleasurable or successful experience.&#8221;
Pretty sure, but not verified, that this coffee shop will be just off the lobby. It’s described on The Radical website as a place where you’ll be able to get “excellent espresso, drip coffee, house-made bread and pastries in the morning. Cocktails, light bites, and party vibes after noon and into the night.” Looking forward to seeing what they do with the space, and more importantly, taste their espresso drinks and coffee.
Rooms
Room decor at The Radical is a juxtaposition of graffiti on the walls as art and high-end finishes. Edgy and romantic rooms and suites. The hotel was full up, so I didn’t see any of the rooms in person, but there are lots of photos on the hotel’s website.
Prices samplings range from the mid $300&#8217;s up to the mid $600&#8217;s for the King of Kings suite the first week in January. Prices don&#8217;t include fees or taxes.
Overview
The collection of companies working on this and another new Asheville hotel, Zelda Dearest, seem to be especially in line with current social issues, which makes Asheville, especially the River Arts District, a perfect fit. Of note, Zelda Dearest’s location at 150 S Lexington Ave., has historically been part of “Asheville”, but now is labled as in Asheville’s “South Slope”, which of course sounds cooler. Not sure who actually determined the South Slope map boundary or if it’s really official, but it seems pretty arbitrary to me, with the northern boundary at Patton Ave.
Owners Hatteras Sky (Atlanta, GA) describe The Radical in a July 24, 2023 article on their website this way: “The 70-room contemporary hotel and living art installation breathes new life into a once abandoned building while preserving beautiful evidence of its past lives — from a 1920s breakfast cereal factory to a graffiti artists’ vacant paradise. With rebel luxe interiors by Suomi Design Works, the hotel’s richly layered design effortlessly melds with towering raw concrete pillars, exposed brick walls, and original street art, including work from decades past as well as modern additions.”
My Take
Love the rooftop. Love the restaurant/bar design. Jury’s still out on the food since I haven’t had a chance to give it a good sampling. Love much of the creative design. Love the entire package, with the caveat that it might not be for everyone. Some of the art seems meant to jolt the senses, which is okay if that’s what you enjoy. There seems to be (not so) subtle underlying messages to those in the know, via design, art, a coffee shop named Afterglow, and rooms named as certain playing cards. Meaning, it’s a welcoming, fun place to be for all communities no matter your orientation or preferences. A good thing, just maybe not for everyone.

Question 8

Posana's New Autumn Menu, Cocktails, and Wine Classes

Accepted Answer

Posana, a culinary gem in the center of downtown Asheville, has introduced a trifecta of autumnal delights to celebrate the season.
Launching October 4th, Chef David Van Tassel unveils a symphony of flavors! From Shrimp & Crab Hush Puppies to Pumpkin Alfredo, Posana showcases Western North Carolina’s Autumnal bounty.
Posana&#8217;s New Fall Menu

Autumn Cocktail Collection
Fully launched and available now! Posana’s Autumn Cocktail Collection captures the essence of fall, including a perfectly seasoned Hot Buttered Scotch. Grab a sweater and enjoy an evening of fresh mountain air on our patio! Cheers! See below to learn about our NEW Lead Bartender, Mitchell Labuda. *Note: Some of our Mocktails will be changing soon as well, just a few of them, so please do not utilize any of those Mocktails listed on our menu linked below in write-ups just yet. See the New Cocktail Menu.
Upcoming Wine Discovery Classes
Let Advanced Sommelier Cara De Lavallade guide you through a unique wine journey as we dive into Chewy Italian Reds on October 17th, Harvest Wines on November 14th, and Celebratory Bubbles on December 19th. Limited spots are available for this immersive experience. Purchase Wine Class Tickets & Learn More.
About Chef David Van Tassel &#8211; Chef de Cuisine
David Van Tassel, Posana&#8217;s new Chef de Cuisine and Asheville native. With nearly two decades of culinary experience and a passion for seasonal creations, he brings a blend of expertise and joy to every dish, making celebrations memorable, big or small.
About Cara De Lavallade &#8211; Advanced Sommelier
Meet Cara De Lavallade, Posana’s Assistant General Manager and Advanced Sommelier. With over 20 years of industry experience and a list of accolades, she guides guests through a deep appreciation of wine.
About Mitchell Labuda &#8211; Lead Bartender
Welcome Mitchell Labuda, Posana&#8217;s new Lead Bartender, with a decade of hospitality experience across the U.S. Discover his passion for mindful and socially responsible service.
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, which was founded by Peter and Martha Pollay in 2016. To find out more, visit: (https://posanarestaurant.com/) or call (828) 505-3969.

Question 9

Keep Your Mouth Shut at Chow Chow 2023

Accepted Answer

Keep your mouth shut if you go to Asheville’s Chow Chow Food + Culture Festival Thursday, September 7th through Sunday, September 10th.
Be sure to read the Code of Conduct, found under website menu item “2023 Festival”. Acceptable and Unacceptable behaviors while at Chow Chow are outlined clearly, including this warning*:
“By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.”
*I’m pretty sure their failure to comply with the Code of Conduct warning was originally written as, “You will be forcibly removed by our staff”. That would have been quite a show if they tried that, wouldn&#8217;t it?
THREATS vs WELCOME
As a 501(c)3 nonprofit organization committed to “celebrating and enriching the foodways of Southern Appalachia and Asheville’s creative economy” a positive, welcoming message would be so much better than “comply or you will be removed”. By the way, the event was previously called Chow Chow Asheville and the above statement read, “As a 501(c)3 non-profit, the mission of Chow Chow Asheville is to celebrate and enrich the unique foodways of the Southern Appalachian region.”
Celebrating Asheville’s creative economy is great! It’s a big reason why so many people visit and move here. BUT, do you really need to lecture with statements like:
“It is our utmost priority to ensure a safe and welcoming environment for all regardless of race, ethnicity, body size, gender, gender identity, gender expression, sexual identity, physical appearance, disability, socioeconomic status, religion or other group identity. In order to do this, Chow Chow Food + Culture representatives will actively enforce this Code with no exception.”
It’s like restaurants that post “Be Nice or Leave” signs. Right in the door, the message is you’re not nice and need to be threatened to be nice. Why not a positive message, if a message is necessary at all, that inspires folks to be nice rather than a threat?
ADMIRABLE GOALS – WASTED OPPORTUNITY
What are the foodways of Southern Appalachia? And what is Asheville’s creative economy? Does celebrating and enriching either involve lifestyle choices, physical appearance, and socioeconomic status? Why not offer non-judgmental learning opportunities and discussions about the history of the Southern Appalachia foodways – the good, bad, and ugly – and where it is today? What about interactive sessions by or with Asheville creatives and their work that might lead to broader understanding of what it is to be a creative/artist, their creative process, why they do what they do, etc.?
Reading Chow Chow’s Code of Conduct made me think about how wonderful the Chapel Hill, NC TerraVita Food & Drink Festival (no longer active) Sustainable Classroom discussions were. I attended a panel discussion, one of many on varied topics, that consisted of respected professionals that felt organic, sustainably produced food must be mandated in all situations, as well as the Director of food service at a major hospital who presented the realities of feeding ill, possibly dying patients, and others. It was an informed, respectful discussion from multiple points of view. Pretty sure those on both sides of the issue learned something new.
Chow Chow experienced a lot of blow back after their inaugural event over funding questions, locals expressing out of reach costs to attend, political agenda, and more.
My April 15, 2021 Facebook post (https://tinyurl.com/ChowChow2021), “Why I won’t go to Chow Chow” included my take on this sanctioned, front and center “Why We’re Different” video (https://www.youtube.com/watch?v=R329-1Ysc4E), in which Jefferson Ellison, Jawbreaking Creative, Chow Chow Communications (at that time) says: &#8220;In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy&#8230;thriving off of a community that may feel unseen, unheard, unvalidated&#8221;.
Bottom line, it feels like the new group of Chow Chow event managers are trying to make positive changes, but are falling short. If you want folks to feel welcome and attend, stop the demeaning lectures. If part of this event&#8217;s mission is to act as a catalyst for societal change (?), fine, but this isn&#8217;t the way to go about it.

Question 10

Roaring 20's F. Scott Fitzgerald Weekend w/Gin & Jazz at Omni Grove Park Inn

Accepted Answer

Celebrate of F. Scott Fitzgerald during his birthday month at The Omni Grove Park Inn&#8217;s roaring 20s themed F. Scott Fitzgerald weekend in September!
The Gatsby-era themed event, Gin + Jazz Social will feature small plates paired with gin cocktails made in partnership with Chemist Spirits, party games, and live music from Firecracker Jazz Band, with 1920’s attire fully encouraged!

For guests looking to stay the weekend they can book the F. Scott Fitzgerald Weekend Package. The package is available to book from September 20 &#8211; September 26 and includes the following:

Brunch on Sunday, September 24th (GIN & JAZZ MENU)
Parking for one vehicle per night
One ticket per registered adult to the Gin & Jazz Social, ages 21+ only
Guided tours of Fitzgerald&#8217;s guest rooms
One themed keepsake bundle

Additionally, F. Scott Fitzgerald tours will be available with the resort’s resident F. Scott Fitzgerald expert, Dr. Railsback.
Dr. Railsback’s F. Scott Fitzgerald Fun Facts

F. Scott Fitzgerald, already familiar with the Asheville area, stayed at the Grove Park Inn in the summer of 1935; as his finances allowed, he returned to the Inn in the summer and into the fall of 1936.
He came to the Grove Park Inn to escape his troubles in Baltimore, where his TB was resurging, his alcoholism was taking over, he was indebted to his agent and publisher, where his wife, Zelda, was institutionalized, and where he was quarreling with his teenage daughter, Scottie.
He also came to the Grove Park Inn to find some peace and the discipline needed to write; the Inn was his kind of place, an elegant locale that invited the wealthy set that Fitzgerald tended to write about. He was looking for inspiration, if not a little drama.
Fitzgerald’s plans for discipline did not work at the Grove Park; he thought he could wean himself off gin by drinking beer instead—the plan backfired, and Scott simply drank more beer than gin anyway.
He chose rooms 441 and 443 so he could watch and eavesdrop on people arriving at the Inn. He tended to dine in his room, eating very little and relying on a steady diet of Coca-Cola, chocolate bars, cigarettes, beer, and gin. He often greeted visitors while wearing his bathrobe.
In 1936, while at the Inn, he went for a high dive and broke his shoulder. The staff at the Grove Park rigged up a special desk so he could work more easily with a cast, but he produced very little work (instead writing many letters). He completed one short story while in his rooms, “Thumbs Up,” a tale from the Civil War that was not one of his best efforts.
In 1936, he had Zelda brought to the Highland Hospital for treatment; the two rarely dined together at the Grove Park. She tended to make him nervous, and when he was nervous, he drank. And when he drank, he upset her. They acknowledged in letters that they had a great love affair, while at the same time they were terrible for each other.
At the low point of Scott’s stay at the Grove Park, he fell in the bathroom down the hall, unable to get up due to his shoulder cast. From this event he developed what he called a mild form of arthritis so that he was largely immobilized for five weeks.
When he left the Grove Park Inn in 1936, his situation was so bad (among other things, his books were not selling), that he might have been forgotten altogether.
Suffering his first heart attack in November 1940, he knew completing the book was a race against time. He lost, however, and died of a heart attack in Sheilah’s apartment on December 21, 1940, at the age of 44.
The uncompleted novel, The Last Tycoon, was published posthumously and the work was well-received—it was the beginning of his turnaround. Scribner’s began reissuing his works and by the 1950s Fitzgerald became an industry among high school teachers, critics, and college professors.

Question 11

Chef Jacob Sessoms Opening Three Radical New Concepts in RAD!

Accepted Answer

Chef Jacob Sessoms&#8217; Dining Concepts Include Flagship Restaurant Golden Hour, Coffee Bar & Cocktail Lounge Afterglow & a Rooftop Bar at new Boutique Hotel, The Radical, to Open October 2023 in the River Arts District (RAD)
Hatteras Sky, along with its capital partner Somera Capital East, and Lark Hotels are excited to announce their collaboration with beloved restaurateur Jacob Sessoms, acclaimed chef behind Asheville stables Table and All Day Darling, to open three new exclusive food and beverage concepts inside The Radical hotel. Opening in October in the heart of the River Arts District, the property will include 70 guest rooms and suites inspired by the culture and street art of Asheville, signature restaurant Golden Hour, coffee bar and cocktail lounge Afterglow, and the ultimate scenic rooftop bar, The Roof.
Golden Hour, the downstairs wood-fire chophouse, will serve as the hotel’s flagship restaurant and pub that Sessoms has crafted to celebrate the flavors of the South. Open daily for dinner starting at 5pm with a full bar and brunch from 10am-2pm on weekends, Golden Hour will be an easy-going yet refined spot for hotel guests and locals alike. Centered around locally-sourced, farm-driven ingredients, expect a focus on seasonal dishes like ‘Country Captain’ Corn Salad, BBQ’d Japanese Sweet Potato Skewers and NC Fish Crudo alongside a chophouse menu of bold, shareable dishes coming off the wood-fire grill, like Whole Roast Pig, Whole Lobster and Chicken, and Slow-Grilled Porchetta. Other tasty surprises include Carolina Wreckfish, Pork Blade Steak and Brasstown Beef Ribeye plus small bites like Crayfish Beignets, Calamari, Deviled Crab Dip and more.
The beverage program will include classic cocktails with a twist alongside an exciting wine list with around one hundred bottles showcasing natural, organic and Biodynamic wineries. The free flowing space is centered around a racetrack bar in the middle of the dining room and an open kitchen featuring a custom-made, wood-fired grill that fuels the buzz of the restaurant. The space will seat 85 people inside and about 45 people on the beautifully terraced outdoor patio.
Guests looking to unwind or get work done will be able to head to Afterglow, the coffee bar that will evolve into a cocktail lounge each night. The morning, noon and night spot will offer daytime counter service from 7am-4pm featuring pastries, light breakfast and leisurely lunch. Then, from 4pm-midnight, Afterglow will convert into a down-tempo space serving handcrafted cocktails and light dinner with vibey music.
The party will be on The Roof, a 125-person capacity rooftop bar overlooking the French Broad River and Asheville’s River Arts District. Open from noon to midnight, the Roof’s open-air bar will serve up an inviting atmosphere with the best views in town for nibbles, sunset cocktails and weekly live music when the weather is right.

“I am thrilled to be a part of The Radical and bring the city three fun, locally sourced concepts that embody the ethos of Asheville,” said Sessoms.
Jacob Sessoms is the founder and chef-partner at Perfectly Ad Hoc Hospitality Group. Sessoms opened the iconic Asheville restaurant Table in 2005, launching the first of numerous successful culinary ventures in town. Today, the group also encompasses All Day Darling, a neighborhood café in Asheville’s historic Montford neighborhood. Sessoms, who oversees menu development, sourcing and operations at each concept, believes that food should be soulful and heartfelt, and ingredients and attitude matter – no matter fine dining or casual. Each concept sources products locally from farmers and artisans he and his team know personally, and they make nearly everything in house. A father of two, he aims for all of his restaurants to serve food that he would be happy to serve his own family.
Golden Hour, Afterglow, and The Roof are set to open alongside The Radical in October. Golden Hour and The Roof will also be available for booking private events. For more information, please visit www.theradicalavl.com.
The Radical, a bold, daring new boutique hotel in the heart of the River Arts District at 95 Roberts St., is accepting reservations for stays as of October 8, 2023. The hotel transforms a once abandoned 1920s’ warehouse into Asheville’s newest destination, introducing 70 unmistakable guest rooms and suites. Owned by Hatteras Sky, along with its capital partner Somera Capital East, and operated by Lark Hotels, The Radical is more than just another boutique hotel; an unexpected collection of spaces, uses, businesses, offerings and yes, hotel rooms, the hotel will reflect the fiercely independent and artistic communities of Asheville. Inspired by the River Arts District’s RAD moniker, The Radical will bring together a collective of buzzing energy, creative characters and shared experiences designed to inspire locals and travelers alike to be fearlessly radical.

Question 12

Taco Boy Disco Sunday Brunch, Boozy Pitchers & New Locations!

Accepted Answer

Announcing Daytime Disco Sundays through August
& Boozy Brunch Pitchers at Taco Boy West Asheville
Beginning Aug. 29, Taco Boy West Asheville brings crowd-pleasing 64 oz. boozy pitchers of Casa Margaritas and Frozen Screwdrivers to its weekend brunch menu—served every Saturday and Sunday, 10am-2pm. The pitchers are $42 and hold 6 to 8 glasses (regularly $9 each). It’s a welcome addition that’s great for crowds.
The other exciting crowd-pleaser is a Daytime Disco Sunday Brunch, happening Aug. 6, 13, 20 and 27 from 10am to 2pm. Dr. Get Right will be spinning pool party-style disco grooves a la contemporary bands like Poolside and Franc Moody. Shows will be held on the outdoor kid- and pet-friendly patio unless impacted by weather or extreme heat. What’s more, Taco Boy West Asheville now takes reservations (via Resy and by phone), including for brunch, so no excuse not to rally the whole crew for a fun time and shared boozy pitchers.

Frozen ScrewdriverPhoto by Savannah Copeland

Casa MargaritaPhoto by Savannah Copeland

Viva la Brunch at Taco Boy!
Taco Boy began serving brunch at its three Charleston-area locations last summer (2022). The menu delivers an array of scrambled egg breakfast tacos, including smoked brisket, carnitas, chicken tinga, chorizo, and a veggie option. Fiesta Favorites include Chilaquiles, lightly fried tortilla chips, chicken tinga, queso fresco, sunny-side-up egg and a mess of delicious toppings; Huevos Rancheros with black beans, chorizo, sunny-side-up egg, and other great toppings; Churro French Toast with a cinnamon sugar cornflake-crust and spicy maple syrup; and a Croque Senor Quesadilla, a savory-sweet-spicy pocket of fried chicken, Monterey jack, jalapeno-lime mayo, and spicy maple syrup. Many items can be ordered meat-free.
Taco Boy serves Charleston-based OneNation coffee, with the optional add-ons of whipped cream and shots of Kahlua, tequila, and mezcal. A special treat is the Carajillo, a popular spiked coffee drink served in Mexico and Spain with Liquor 43 and coffee. Taco Boy’s incarnation adds tequila for an extra kick. Bloody Marys and Marias (with tequila), Mimosas (classic orange and hibiscus), nonalcoholic juices, and of course, the new Brunch Pitchers round out the menu. The Casa Margaritas are crafted with tequila blanco, triple sec, fresh-squeezed lime and orange juices, a splash of simple syrup, and salt, and the Frozen Screwdrivers are a Taco Boy classic, with vodka and fresh orange juice. Find menus, locations, hours, and more at TacoBoy.net.
 
Breakfast Tacos PlatterPhoto by Savannah Copeland
ChiquilesPhoto by Savannah Copeland
ABOUT TACO BOY
Founded on South Carolina’s Folly Beach in 2006, Taco Boy is an independently owned neighborhood taqueria on a mission to use the power of tacos to cultivate people, activate fun, inspire action, and build community. The taqueria serves scratch-made signature tacos and other Mexican-inspired eats and drinks for lunch and dinner daily, plus Latin-infused beverages and margaritas, and a Tequila Menu that includes a variety of 100% agave tequilas, mezcals, and cristalinos offered individually or as a flight. Brunch is served Saturday and Sundays. The family of taquerias currently has four distinct locations: the flagship restaurant on Folly and others in downtown Charleston (2009), Summerville, SC (2019), and West Asheville, NC (Dec. 2022). Taco Boy is opening locations in Biltmore Park, Asheville, NC, Greenville, SC, and Charlotte, NC, later this year. Find the menu and more details at tacoboy.net.

Question 13

"Wine Please" - Novel Wine Delivery from Metro Wines

Accepted Answer

Introducing “wine please”!
Metro Wines presents a new, convenient way to deliver wine to your home or work by just texting us “wine please.” This fast and easy service is an Asheville first that combines selection, service and convenience. Text two words, just two, and your case of wine shows up at your door!
It’s easy to use. First, set up your account at MetroWinesAsheville.com/wine-please. In the profile, tell us the price and style of wine you prefer. As always, Metro Wines offers a 15% discount on case purchases. There are some delivery and service fees involved, so read the details on their website.
Now, order your wine any time by just texting us “wine please” at 828-575-9525. Our team of wine professionals will select wines that match your preferences at the average bottle price you want. And we’ll deliver it to your door within 24 hours. It’s that easy!
Why “wine please”? “We understand the changing landscape,&#8221; says Zach Eidson, General Manager of Metro Wines. &#8220;Convenience is king. This service works for customers who prefer to shop online, customers who are too busy, too tired or just want someone to shop for them! Our driver, Lou, will carry the wine in and even fill your wine rack if you wish. That&#8217;s more convenient than Amazon,” Eidson says.

Question 14

Taco Boy Opening in West Asheville December 20th

Accepted Answer

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

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

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

Question 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

Category: Asheville

About

Connect

Recent Posts

Hearth and Herron – A Hendersonville, NC Experience

Mexican Debate Over. Go to Tenango’s!

Hungry in Hendo – a New Dining Series

Wildwood Still – Asheville’s Newest Rooftop Restaurant/Bar a Hit!