Q: Rocky's Hot Chicken Shack Rallies to Support Ukraine

Rocky’s Hot Chicken Shack (https://rockyshotchickenshack.com/) will be donating 10% of sales from all three of their locations on Wednesday, March 23 to Asheville City Center to help fund their rescue mission to remove orphans from the battle zones in Ukraine. Rocky’s South Asheville location (3749 Sweeten Creek Rd., Arden, NC 28704), West Asheville location (1455 Patton Ave., Asheville, NC 28806) and Greenville location (420 Laurens Rd., Greenville, SC 29607) will be open 11 a.m.- 9 p.m. Guests can spread the word by sharing their meal or the attached flyer on social media, tagging @rockyshotchickenshack and using hashtag #StandWithUkraine.

Question 1

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 2

"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 3

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 4

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

Question 5

Collaborative Pop-Up Dinner: Good Hot Fish and Jettie Rae’s

Accepted Answer

Whether you’re a Bravo watcher, an Asheville foodie (or both), chances are you’ve heard about chef Ashleigh Shanti. The former chef de cuisine of Benne on Eagle is fresh off her Top Chef run and set to open Good Hot Fish (Instagram), a casual fish house celebrating Black Appalachian, Southern and soul food, later this year in Asheville.
Shanti is joining forces with Chef Will Cisa and the team at Jettie Rae’s Oyster House on Thursday, September 22nd for a collaborative pop-up dinner. The chefs have developed a six-course tasting menu with carefully selected wine pairings, featuring dishes like Caviar and Catfish with Sunburst Farms trout caviar and Deviled Bronzino with fresh lump blue crab. Reservations for this ticketed event and the full menu are now available HERE.

Question 6

Asheville's first all-day Italian eatery, Gemelli, opens Sept 12th

Accepted Answer

From the Team behind Strada Italiano and Social Lounge,
Gemelli Restaurant opens September 12 in W. Asheville
The latest culinary venture from Chef Anthony Cerrato, Gemelli marks its grand opening to the public September 12, 2022, bringing an all-day Italian dining experience to West Asheville, at 70 Westgate Pkwy., next to EarthFare. In the European-inspired, newly renovated space, restaurant-goers can expect gourmet Italian food and scratch-made pastas and ravioli served in a cozy, inviting setting ideal for social gathering. Gemelli presents an Italian coffee shop vibe for breakfast, brunch, and lunch, and an evening wine bar dinner experience, with wine, cocktails on draft, and rotating local beers by the bottle. While guests can enjoy a sit-down, full-service menu all day, counter service with grab-and-go items and lounge seating areas can accommodate customers on the go. Gemelli will be offering catering as well.
Chef Cerrato is already a well-known restaurateur in Asheville and has been a generous community supporter for many years. A son of a big Italian family and graduate of AB-Tech’s celebrated culinary program, Cerrato learned the ropes in independent and corporate restaurants in Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown. Strada and Social Lounge just marked their 10-year anniversary in March.
What to Expect on the Culinary-driven Menu

Everything on the menu is unique to Gemelli. For breakfast, scratch-made sweet and savory Italian baked goods will be a first in Asheville. Items like Maritozzi (Roman sweet mascarpone-filled buns) and Bombolini (glazed Italian donuts) are among the authentically Italian baked goods. More substantial breakfast and brunch offerings include Benedict Hash (with steak, poached eggs, and paprika hollandaise) and Florentine Frittata.
Soup, salads, antipasti, and shareable dishes segue into lunch, where Sicilian-style thick-crust pizzas and pastas round out the menu through dinner. The 12-inch personal pies present specialty and build-your-own options, with an array of Italian toppings, fine cheeses, and fresh and cured meats to choose from. The pastas include a signature Gemelli pasta dish (with lamb sausage and grana padano cheese), as well as Cacio e Pepe and Spaghetti alla Nerano (with zucchini, garlic, and grana padano). All are made in-house and cooked to order. Vegan, vegetarian, and gluten-free options are available. In addition to craft cocktails and beers, there will be a self-serving Cruvinet dispenser for individual wine pours along with bottle service.
“Gemelli’s menu is entirely different from what we serve at Strada and Social Lounge,” says Chef Cerrato. “We aim to make this a gathering place where people can come any time of day, whether they’re wanting an Italian coffee and pastry or a full sit-down pasta dinner with a good Montepulciano or other Italian wine.”
Housed in the former Green Sage Cafe, the space received a complete makeover thanks to Hive Interior Design and Linsey Gray Creative. Gemelli branding is by Sound Mind Creative. Website creation is by Lokk Co. and Chu Art+Dzine. All are local design creatives.
More to Come: Gemelli Brand Food Products
Looking ahead, Cerrato has plans to release Gemelli branded and packaged pastas and sauces, which will be available at the restaurant. They will be sold in a small retail section near the counter along with other local produce and comestible goods.
What’s in a Name
Gemelli is a type of twisted pasta whose name is derived from the Italian word for twins. It’s also the Italian word for gemini, the astrological sign. For Cerrato, the name represents a triple entendre. Not only does the menu offer house-made gemelli, it’s also a nod to his two-year-old twin girls and also his beloved wife, who is a Gemini.
Gemelli
70 Westgate Pkwy.
Asheville, NC 28806
www.Gemelli.restaurant
Phone: 828-565-6111
info@gemelli.restaurant
Open daily, 8 a.m.-8 p.m.

Question 7

Charleston & Folly Beach Fave Taco Boy Opening 2 Locations - W. AVL & Biltmore Park

Accepted Answer

Founded on South Carolina’s Folly Beach in 2006, Taco Boy has become known for fresh, scratch-made Mexican-inspired eats and drinks in the Lowcountry. The family of taquerias currently has three locations: the flagship restaurant on Folly, a second location in downtown Charleston, and the latest in Summerville, SC. By the end of 2022, Taco Boy plans to open a location in West Asheville. And in early 2023, its second North Carolina location is set to open in South Asheville’s Biltmore Park. Asheville architecture and design studio BCA is working on the revamp of both spaces.
I checked out Taco Boy during Taste of Folly Beach 2021 and was completely impressed! See more images on my FB post: https://www.facebook.com/page/123680860758/search/?q=Taco%20Boy
Taco Boy West Asheville is at 521 Haywood Rd., in the former Zia Taqueria. Though nearly a turnkey location, big changes are afoot. The opening will follow a remodel geared toward community collaboration, where food, drink, music, entertainment, and art will intersect. The restaurant will feature work sourced from local artisans. The food will feature a fresh taqueria menu from Taco Boy’s new Culinary Director, Chef Francisco Alvarez, who is applying his training at lauded Las Vegas restaurants to the cuisine of his family’s Mexican heritage. And with the addition of an Asheville mixologist who specializes in Mexican-inspired drinks, diners can enjoy elevated craft cocktails in a casual, lively environment inspired by the festive energy of salt, spice, citrus, and salsa. Hiring will begin in November.
The new restaurant in South Asheville will take up space at 2 Town Square Blvd. #130 in Biltmore Park Town Square, in the main roundabout, and is expected to open as early as late January 2023, with hiring happening around the New Year. Taco Boy Biltmore Park joins a slew of local and independent restaurants, cafés, and retail businesses located in the walkable South Asheville community.
“Biltmore Farms is excited to welcome Taco Boy to Biltmore Park Town Square. We look forward to giving Taco Boy a warm welcome when they open their doors early next year,” says Ben Teague, Vice President of Strategic Development with Biltmore Farms, LLC.
WHO’S BEHIND THE RESTAURANT
Taco Boy was founded in 2006 by one of Charleston&#8217;s most prolific and progressive restauranteurs, Karalee Nielsen Fallert. She is the founder and CEO of restaurant management company All Good Industries, and is a founding partner and co-owner of Charleston’s Park & Grove, The Royal American, The Bounty Bar, The Green Heart Project (connecting students with fresh produce and nutritional education), and the Montessori Learning Collective in North Charleston, as well as Taco Boy(s). She is also a leading advocate for community projects and women-led initiatives. Her awards and accolades are many, but include, most recently, the Charleston Wine + Food festival’s prestigious Laura Hewitt Culinary Legend Award in 2020 for her contributions to the Charleston culinary community. She is looking forward to bringing that same passion for community building to Asheville.
“I couldn’t be more excited to bring Taco Boy to Asheville. Living in both cities has confirmed what I always believed as a visitor: that our values, as a family of neighborhood taquerias, align with the greater sense of purpose I feel within the community in Western North Carolina,” says Fallert. “We believe that all good things are possible with the power of inclusivity, generosity, interconnectedness and tacos&#8230;.and always EXTRA guac!”
At both its new Asheville locations, Taco Boy will continue the restaurant’s charitable mission to “Use the power of tacos to nurture people, activate fun, inspire action, and build community.” It will be partnering with local Asheville nonprofits for a variety of fun and fundraising initiatives, just as it does in Charleston with local nonprofits in the Holy City.
WHO’S THE CHEF
Taco Boy is helmed by Culinary Director Francisco Alvarez, whose approach to the restaurant’s cuisine is wholly authentic. From spending his summers working in a tortilleria in Mexico to cooking in some of the finest restaurants in Las Vegas (Estiatorio Milos, International Smoke, and Madero Street Tacos), Francisco brings to Taco Boy a technical level of expertise in Mexican cuisine and a passion for making handmade heirloom corn tortillas using the centuries-old process of nixtamalization, which lends greater flavor and health benefits to corn tortillas.
WHAT TO EXPECT OF THE FOOD
A citrus- and salsa-infused feast for the senses, Taco Boy offers scratch-made tacos, fajitas, and quesadillas, authentic sides including rice and beans, chipotle slaw, and Mexican street corn, guacamole with surprising optional toppings 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. With the roll out in Asheville, all tortillas will be made in-house using heirloom corn and a traditional nixtamalization process. More to come on the in-house tortilleria and this ancient method! Find Taco Boy’s menu and more details at tacoboy.net.
MEET THE LOCAL ASHEVILLE LEADERSHIP TEAM MEMBERS
Supporting local communities is a core value at Taco Boy, so in addition to plans for partnering and supporting local nonprofits in Asheville, Taco Boy will be hiring local staff and managers, and has already brought on board two Asheville locals to its leadership team. Melissa Reardon, former Editor-in-Chief at WNC magazine and freelance writer and communications professional, is serving as Taco Boy’s interim Communications Director. Another long-time Ashevillan and restaurant industry veteran, Maty Hollingsworth has recently become Taco Boy’s new Beverage Director. Formerly managing beverage programs for Limones, En la Calle, Jargon, and Noble Cider’s erstwhile Greenhouse, Hollingsworth brings a fresh menu of cocktails and beverages to Taco Boy’s menu.
For updates and to stay abreast of their progress, follow them on social media: Facebook: Taco Boy Instagram: @TacoBoyCHS

Question 8

Will Asheville be able to reduce Homelessness and Crime?

Accepted Answer

So saddened to see these two articles: &#8220;Asheville rises (slightly) to No. 46 on ‘Best Places to Live’ 2022 rating&#8221; and &#8220;Fallout from Asheville’s ‘political agenda’ cited for ranking, FOP official says&#8221; in the latest Asheville Daily Planet.
I&#8217;ve been a big supporter/promoter of Asheville and her culinary scene since the birth of Carolina Epicurean in 2007. Carolina Epicurean was the ONLY outlet that published Press Releases from restaurants, Chefs, the Cheese Trail, local producers, etc. deemed too insignificant by traditional media. This was at no cost to anyone, because I looked at it as a community service.
After developing & producing five successful Small Plate Crawls in Hendersonville, I worked with the Asheville Independent Restaurant Association (AIR) to produce the Asheville Small Plate Crawl, following that up with developing & producing the first Asheville Restaurant Week. Eventually the Chamber took it over, which was fine with me. 🙂
Reading the &#8220;Best Places to Live&#8221; article, motivated me to look at previous Asheville rankings going back to 2014, when Outside.com Ranked Asheville 6th in their Aug 12th, &#8220;The 16 Best Places to Live in the U.S.&#8221; article. I&#8217;d forgotten they&#8217;d included the Small Plate Crawl!
What I hear most often about Asheville from locals outside Asheville these days is, &#8220;We don&#8217;t go into Asheville much anymore.&#8221;
Hopefully, this will change over the coming years, especially after &#8220;a one-time infusion of $4.7 million intended to reduce homelessness is coming to the Asheville Regional Housing Consortium&#8221; (Citizen Times 3/24/22). The Consortium consists of Buncombe, Henderson, Madison and Transylvania counties.
Part of that money will go to the National Alliance to End Homelessness (Mountain Xpress), winning bidder at $73,000 (WLOS) in the joint Asheville/Buncombe County search for a homelessness consultant.
&#8220;Work is expected to begin next month and conclude in December 2022. Its first task: conduct a comprehensive needs assessment using data collection, analysis and interviews with stakeholders throughout the community, including people who are unsheltered, service providers, neighborhoods, and business and faith communities.&#8221; &#8211; WLOS
Hopefully this massive influx of funding will be tracked, transparently accounted for, and result in real, measurable, and lasting change for the better of all involved &#8211; business owners, citizens, and the homeless.
But then there&#8217;s this. Asheville&#8217;s long history with using consultants to solve homelessness.

Question 9

La Bodega adds upstairs Pintxo & Wine Bar in Asheville

Accepted Answer

La Bodega Continues Cúrate’s Mission to Bring Spanish Culinary Culture to Asheville
La Bodega by Cúrate (https://curatetapasbar.com/la-bodega/), an all-day Spanish café, market and wine bar, expands this week into a newly remodeled two-story space at 32 S. Lexington Avenue. Helmed by Chef de Cuisine Matt Brown, La Bodega is a concept born out of the pandemic that brings together the cornerstones of the Spanish culinary and cultural experience. La Bodega adds a key piece to Katie Button and Felix Meana’s mission to create exceptional and experiential access to Spanish culture through businesses including Cúrate Bar de Tapas, Cúrate Trips, Cúrate at Home, and Cúrate Spanish Wine Club.
 
“The menu is inspired by my travels to Spain with Felix,” says Brown, “which really highlighted the importance of simplicity in Spanish food. At La Bodega, we are playing on the bedrock of Spanish food &#8211; the classics &#8211; in creative but simple ways. The menu is elemental and delicious, letting the quality of our ingredients shine.”
“We first opened La Bodega in spring 2020 as a temporary solution during the pandemic to help keep staff employed and feed guests with house-made and imported Spanish items,” says Meana. “We quickly realized La Bodega was filling a void in the community, and made plans to expand our initial pivot project with a relaxed pintxo and wine bar upstairs, building on the popular cafe and Spanish market downstairs.”
The first floor’s 14-seat café will continue to offer an all-day menu featuring house-made bread and pastries, along with Spanish-style sandwiches like the Bocadillo de Jamón, Coca (Catalan flatbread), and grab-and-go bottled gazpacho, salads and more. The first floor also houses a marketplace with imported Spanish specialty ingredients including olive oils, wine, conservas, vinegars and more hand-selected from a network of Spanish producers and purveyors, in addition to house made charcuterie and sausages. The first floor reflects the feel of a European street-side cafe, where guests can stop in to grab a croissant and espresso or enjoy a sandwich for an easy lunch. The downstairs menu is available for counter service or take out.
At the pintxo and wine bar, Brown expands the menu to encompass elements of the customary five meals that make up a Spanish diet: desayuno (a small breakfast), almuerzo (a snack that carries you through to a later lunch), la comida (lunch, usually the largest meal of the day), merienda (an afternoon snack) and la cena (dinner, typically after 9:00pm). The menu highlights and reinvigorates Spanish bodega classics, with a collection of pintxos and conservas, charcuterie, sandwiches, and small plates. Many of the new dishes are rooted in La Bodega’s bread and pastry program such as Anchoa Mantequilla (Cantabrian anchovies and butter on La Bodega toast). New dishes from the kitchen such as Tartar de Ternera (hand-cut steak, multigrain toast, anchovy and nora chili oil) use products sourced from local farms, alongside carefully sourced Spanish specialty items. Platos del día, hearty rotating daily specials, include Pollo al Ajillo (garlic chicken), and Rabo de Toro con Patatas Fritas (braised beef short ribs and crispy potatoes). Platos del día are available at lunch and last until they are gone each day. Desserts like Crema Catalana and Tarta de Chocolate and Piñones close out any meal on a sweet note.
Spanish wines are available on draft, as well as a large selection available by the glass and bottle, all handpicked by Meana and Jessica Salyer, Cúrate Wine Program Manager. “The wine list is built from relationships forged with Spanish producers and importers over the last decade. The list encompasses regions, varietals and winemakers, in an educational and fun way,” says Salyer. “Every single dish goes perfectly with wine, and we’re excited to guide guests through both traditional and unique pairings.” Cocktails, beer, cider, vermouth and a large selection of non-alcoholic beverages are also available.
Meana led the conceptualization of La Bodega’s feel and energy and partnered with Lisa Ellis Design, an Athens, Georgia-based interior design firm, to bring his vision to life. La Bodega’s rustic charm is accentuated by old world European touches like marble and brass accents and vintage decor throughout. To promote a relaxed and lively environment, long, counter-height tables pair with a brand new, curved bar. To further enrich the space, Meana brought in a large collection of original art by his father, Eduardo Meana.
La Bodega by Cúrate serves guests Wednesday-Sunday from 8:00am-10:00pm. The downstairs cafe menu is available 8:00am-6:00pm with the Spanish market available until 10:00pm. The upstairs pintxo and wine bar with full table service is open for brunch at 11:00am each day, closing briefly from 3:00-4:30pm to reset for dinner. La Bodega does not take reservations. Drop by to walk-in or add your name to the waitlist. Visit us at labodegabycurate.com or find La Bodega on Instagram @labodegabycurate.
About the Cúrate Family of Brands
Cúrate is a collection of restaurants, online marketplace, and culinary journeys designed to create exceptional and experiential access to Spanish culture. This adventure began when husband and wife team, Katie Button and Felix Meana, opened their nationally acclaimed flagship and 2022 James Beard Foundation Award nominee for Outstanding Hospitality, Cúrate Bar de Tapas in Asheville, North Carolina in 2011. With over a decade of bringing the flavors and culinary traditions of Spain to guests, the Cúrate brand now includes La Bodega by Cúrate, a cafe, Spanish market and wine bar; Cúrate Trips, offering incomparable access to the best wine and food in Spain, Portugal, and Morocco; and Cúrate at Home and Cúrate Spanish Wine Club, online retail marketplaces providing access to Spanish food, wine and culture at home, across the nation. Cúrate is part of the Katie Button Restaurants family, which also includes Katie Button Media and Magnolia Network’s From the Source linear series and Workshops, featuring James Beard Foundation Award-nominated Katie Button.
About Matt Brown
Matt Brown is the Chef de Cuisine at La Bodega by Cúrate. He joined the team in 2020, only a couple of months before the COVID-19 pandemic. Brown’s passion for food began at an early age and his love for the craft has since afforded him the opportunity to learn in some of the best restaurants in the country, like Bar Boulud, Gramercy Tavern, Eleven Madison Park and Alinea. With La Bodega, Brown combines his appreciation for Spanish culture and tradition with his passion for thoughtfully sourced, high-quality ingredients and classic culinary techniques.

Question 10

Rocky's Hot Chicken Shack Rallies to Support Ukraine

Accepted Answer

Rocky&#8217;s Hot Chicken Shack (https://rockyshotchickenshack.com/) will be donating 10% of sales from all three of their locations on Wednesday, March 23 to Asheville City Center to help fund their rescue mission to remove orphans from the battle zones in Ukraine.
Rocky&#8217;s South Asheville location (3749 Sweeten Creek Rd., Arden, NC 28704), West Asheville location (1455 Patton Ave., Asheville, NC 28806) and Greenville location (420 Laurens Rd., Greenville, SC 29607) will be open 11 a.m.- 9 p.m.
Guests can spread the word by sharing their meal or the attached flyer on social media, tagging @rockyshotchickenshack and using hashtag #StandWithUkraine.

Question 11

Jettie Rae’s Opens The Pearl Vintage Airstream- March 22

Accepted Answer

Fresh oysters are always best enjoyed al fresco, don’t you think? Jettie Rae’s (https://jettieraes.com/), Asheville’s premier oyster destination, will unveil their new outdoor patio on March 15 UPDATED to March 22 at 4 p.m. This open-air expansion of the eatery will feature space for dining and drinking, with shareable bites and drinks available from The Pearl, Jettie Rae’s vintage airstream sidekick.
Guests can enjoy exclusive menu selections like daily ceviche, guacamole, cocteles de camarones and oysters, while sipping custom cocktails, frosé, wine and beer.
The Pearl patio will open 30 minutes before Jettie Rae’s, every Tuesday-Sunday at 4 p.m. until close. No reservations needed at this laid-back spot, whether waiting for a table inside or stopping by for a drink and light snack.
Jettie Rae&#8217;s
143 Charlotte St
Asheville, NC 28801
828-505-4499

Question 12

Restaurant Community Action for Ukraine

Accepted Answer

Katie Button Restaurants has activated Benevolent Spirits, their independent restaurant community action effort, to support World Central Kitchen. World Central Kitchen is quickly organizing and establishing teams in and around Ukraine to feed the hungry.
&#8220;Sharing a plate of food can bring dignity and humanity in the darkest moments.&#8221;
The donation program at participating restaurants, bars, breweries, and coffee shops in Asheville will run next week, March 9-15.
Below is the ask. To participate, please do the following, now:

Sign Benevolent Spirit&#8217;s Google Form by March 7.
Choose a cocktail or beverage of which all proceeds (profits after costs covered) will be donated directly to World Central Kitchen.
KBR will be creating posters to communicate the program to your guests, along with donation envelopes for tables, urging guests to leave additional funds. They will coordinate a pick-up time for table envelopes and posters later for participanting restaurants, and can likely drop off if needed. Checks left in envelopes should be mailed directly to WCK, and cash should be tallied and included in the donation with the proceeds from the drink selected.
At the end of the program, restaurants will total the proceeds and make a donation through a link that we&#8217;ll send out.

Thank you for your care and your attention. If you do have questions about the program, please reach out to Mary Byers at KBR: mbyers@kbr.email
Read more about the effort in this Citizen Times article.
SIGN UP TO PARTICIPATE HERE

Question 13

Forestry Camp: Unique Dining in Asheville

Accepted Answer

So much to unpack here! I was going to write about our dinner for two in mid-December, 2021 at Burial Beer Co.&#8217;s Forestry Camp in Asheville, but major changes are taking place, so it might be a completely different experience for you when they reopen in February.
&#8220;We will be taking a well-needed rest and reflection for the month of January so that we can open anew on February 4th and welcome you into the new Burial Beer realm. Focusing on a taproom lounge experience, new spaces and venues, and immersive tours. Naturally, we had to have killer new grub from the team of Chefs, the latest VISUALS wine and cider, a list of some of the most incredible wines from friends of Burial, and one hell of an upgraded cocktail list.&#8221;
&#8211; burialbeer.com/location/forestry-camp
So, for now I&#8217;ll share images of the magical evening my friend and I spent over dinner and drinks at Forestry Camp. Can&#8217;t wait to see what they come up with next at such a unique location!
About Forestry Camp:
Built by the CCC, the multi-building facilty housed men who worked building the Blue Ridge Parkway. The structures remain much as they were when originally built, making it a very unique property, especially as a tap room, lounge, and restaurant.
Keep up with the latest from the amazing team at Burial:

Burial Beer Co Website
Burial Beer Co Facebook Page
VISUALS Instagram Page: A natural winery from the folks at Burial Beer Co
Forestry Camp Web Page
Burial Beer Forestry Camp Instagram Feed

Forestry Camp
10 Shady Oak Dr.
Asheville, NC 28803
(828) 505-4452

Question 14

Holeman and Finch Asheville - in Reverse

Accepted Answer

Why reverse the Holeman and Finch experience? Because Impressed came after Annoyed, which came after Confused, so I&#8217;m leading with the positive and will sum it all up at the end.
Impressed
Uppermost, servers were friendly and top notch. They actually made the evening.
Dessert, Sticky Toffee Pudding served with pour-over sauce and vanilla ice cream, was delicious. There are lots of options on the menu, but don&#8217;t miss the charcuterie, oysters, and chilled seafood. Their charcuterie program is curated and awesome.
From our seats we could see (through the shelving, jars, etc.) cured meats thinly sliced by hand. To the right of the shelves we watched a gorgeous hand-cranked meat slicer in action. We watched Co-owner Chef Linton Hopkins reaching for this and that as he put together charcuterie boards using excellent cheeses and cured meats.
Create your own Charcuterie board from the meat and cheese listings on the menu. It&#8217;s a little confusing. The menu says &#8220;served with bread, nuts, pickles & mustards&#8221; and &#8220;choose one choose many &#8211; all by the ounce.&#8221; So order any combination (all cheeses, all meats, both) and as much as you like, but know that prices on the menu are for 1oz of that item.
Oysters and Chilled Seafood are ordered from a menu (.pdf) laid out like a Sushi menu. Note how many of each item you want to the left of that item.
If you&#8217;re a popcorn fan, try their Bacon Popcorn. Take a bag home with you. It&#8217;s delicious and addictive.
Annoyed
Why would you choose to seat media, on hand to experience all that is your new restaurant, on metal stools, at a narrow counter, at a window facing the street, where the only thing they can see is a reflection of themselves?
We requested different seating and were offered spots at the bar. Only problem was they were directly in front of stocked shelves, so the view of bar action was obscured and servers behind the bar couldn&#8217;t get to us very easily.
Confused
You&#8217;re expecting us, right? Confirmed with a NYC PR company as well as the Holeman and Finch Operations Manager, no one seemed to know what was happening. No one introduced themselves to us, explained anything about the Holeman and Finch concept, owners, or anything else. It felt awkward and confused.
Some of the confusion on our part was because we weren&#8217;t aware of the concept going in. We were expecting table seating in a typical &#8220;restaurant&#8221;. I&#8217;d done my research, but not until we saw the menu did we get that Holeman and Finch is based on a &#8220;Public House&#8221; format. It feels like they refined their concept as an afterthought and are still dotting i&#8217;s and crossing t&#8217;s. Although their parent Hopkins and Company website lists a Holeman and Finch Public House opening soon in Colony Square, Atlanta, this location is listed as Holeman and Finch Asheville.
We weren&#8217;t quite sure about portion sizes and wondered if some dishes were meant to be entrées. Chef Linton took a minute to explain that there are no entrées on the menu, just various dishes of various sizes. Choose from Snacks, Plates, Parts, Meats & Cheeses, Farm, and Sweets. If it matters to you, ask your server about portion size. See MENU (.pdf).
Wrapping it Up
My take: Holeman and Finch is like an intimate, old English countryside neighborhood Public House relocated to Asheville and modernized with current decor. It&#8217;s a place where you should not be surprised if you find yourself conversing with the people at the next table or bar stool. It&#8217;s where I&#8217;d meet up with friends for drinks and food. We&#8217;d most likely end up talking and laughing over a table-top full of shared plates.
&#8220;I prefer it when someone looks like a nice person, and you think, &#8216;I could have a laugh with them in the pub.&#8221;
&#8211; Jo Brand
Even with the confusion and annoyances, I love the Holeman and Finch concept and hope they&#8217;ll tighten things up over the next month or so.
Epicurean Notes:

If you see a red &#8220;86&#8221; stamped on the menu, it means that item is no longer available. You know, it&#8217;s been &#8220;86ed&#8221;. Seems like a labor intensive thing, but on the other hand, it frees up the servers from having to explain what&#8217;s available and what&#8217;s not.
They&#8217;ve put as much seating into this small space as humanly and legally possible. If the patio opens back up (new Avl regs on parking lot seating & heating), some of the seating pressure should ease.
Question menu items if you want details. One of the dishes we had was Blackened Chicken Liver captioned &#8220;buttermilk spoonbread, mostarda&#8221; ($13, see image gallery), The buttermilk spoonbread had a saucy rather than the expected Yorkshire Pudding type consistancy and the mostarda (not everyone knows what this is) was a peach mostarda di frutta.
Holeman and Finch Asheville is the latest offering from Hopkins and Company, an Atlanta based hospitality group. They originally opened this location as H & F Burger right before Covid hit in 2019, shutting down shortly afterward.

Holeman and Finch Public House
77 Biltmore Ave
Asheville, NC 28801
828-417-3053
Sponsored

Question 15

La Rumba, a Different Type of Latino Restaurant, Now Open in Asheville

Accepted Answer

La Rumba (https://www.larumbaasheville.com/) opened three weeks in the location Bonefish Grill previously occupied at 105 River Hills Rd, Suite C, Asheville. If you haven&#8217;t been inside, it&#8217;s spacious with plenty of seating in two connected dining rooms.
Folks in Hendersonville have been asking, &#8220;Where&#8217;s Rey?&#8221; Previously the Manager at Arabelle, he&#8217;s brought his knowledge, energy, and charm to La Rumba as part owner! He welcomed patrons by name, which left me a little embarassed the first couple times because I hadn&#8217;t remembered his. It took him a split second to recognize our good friends, Joe and Paula, me, and my husband, since we were in a totally different environment. His eyes smiled (mask) big time as soon as he realized who we were. And this is where I give Joe and Paula credit for finding Ray and asking us along for a meal. So fun!
As soon as you step inside, you&#8217;ll get why I say it&#8217;s a different type of Latino restaurant. Decor is &#8220;classic restaurant&#8221;, simple, clean lines, not a lot of clutter. It&#8217;s about the food, drinks, and service.
You&#8217;ll notice in the gallery below there aren&#8217;t a lot of customers. Think 11am and brand new restaurant without much media exposure. Avoid future waits and go now.
Below the gallery is a description of dishes and drinks we sampled. Some aren&#8217;t pictured because I was having too much fun and suffered missed the opportunities. All were authentic and good. See the FULL MENU HERE, including &#8220;Brunch all Day&#8221;.

Pictured:
FIRST: A note about their rice. It&#8217;s made using Ray&#8217;s grandmother&#8217;s recipe. Absolutely flavorful and delicious!
ELOTES: Mexican street corn with mayo, chili powder, queso fresco, and a squeeze of fresh lime. My take: excellent! The corn was cooked perfectly and the sauce was delicious. One of us, who will remain nameless, scooped up extra sauce in a spoon and ate it by itself. If they hadn&#8217;t done that, I might have.
EMPANADAS: Three handmade, masa friend stuffed turnovers with chicken, chopped tomato, onions, cilantro, and queso fresco, served with cilantro crema sauce. My take: very good. A lot of food for an appetizer, so folks with &#8220;smaller&#8221; appetites, go ahead and order for your entree.
BREAKFAST BURRITO: Grilled burrito stuffed with your choice of meat, potatoes, onion, bell pepper, guacamole, queso Oaxaca, bacon, scrambled eggs*, and sour crema. Served with toast. My take: very good!
OCEAN VIEW COCKTAIL: Sugar Island Coconut Rum, Pineapple Juice, Coconut Milk. Our take: needs a little recipe tweaking and body for our palates.
AVOCADO TOAST: Grilled sourdough bread, topped with house-made guacamole, radish, queso fresco, and two eggs* your way. My take: the menu says topped with house-made quacamole. It might have been due to some kind of unusual circumstance, but mine was topped with avocado slices in addition to all the other things mentioned. The grilled sourdough is tasty, but very hard to cut through &#8211; even with a steak knife. Don&#8217;t let this stop you from ordering it!
BREAKFAST PLATE: Traditional breakfast served with two eggs* your way, choice of bacon, sausage, or chorizo, smashed fried potatoes, and toast.
Not Pictured:
PLATANOS FRITOS: With queso fresco and sour crema. My take: delicious! So delicious, I ate most of them on the plate meant for sharing.
HORCHATA: My take: all the cinnamon goodness of classic Horchata. We left with a refill to go!
LOVE POTION COCKTAIL: Tito’s Vodka, Chambord, Ginger Beer, Muddled Raspberries. My take: If you know me, you probably guessed this was my cocktail, since it has Ginger Beer in it. It&#8217;s light and refreshing. It would be good any time, but I&#8217;d definitely get this  during warmer weather.
La Rumba
105 River Hills Rd, Suite C
Asheville, N.C. 28805
828-505-2128

Category: Asheville

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