Q: Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Twisted Laurel’s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger. Some lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ’s Jasper and Chris. With their beautiful, dog-friendly Daphne at Twisted Laurel’s patio that directly faces Pack Square Park, it’s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville. Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.

Question 1

Atlanta's H&F Burger Opening in Asheville

Accepted Answer

This fall, James Beard Award-winning chef Linton Hopkins of Hopkins & Co. in Atlanta (Restaurant Eugene, Holeman & Finch and C. Ellet&#8217;s) will open H&F Burger (https://hfburger.com/) in Asheville, North Carolina — the first restaurant to open outside of his hometown. With existing outposts in Ponce City Market, SunTrust Park and Mercedes Benz Stadium, H&F Burger is known city-wide for its craft approach to burgers, and Hopkins looks forward to introducing his signature takes on Southern favorites to the Asheville area.
An Atlanta native, Hopkins is known for his deceptively simple cooking style that celebrates local produce and community-driven cuisine, with restaurants that embody his Southern heritage. He originally opened H&F Burger in Atlanta in 2015, inspired by the famed burger originally served at Hopkins&#8217; Atlanta institution, Holeman & Finch Public House: a griddled double cheeseburger, topped with red onion and house-made pickles, served on a freshly baked pan de mie bun with from-scratch ketchup, and mustard on the side.
The newest location of H&F Burger will feature the famed Atlanta burger, along with a rotating selection of burgers, milkshakes, salads, side dishes and more, all inspired by the abundance of regional ingredients and purveyors of the Asheville area such as RHU Bakery. A whiskey bar will feature nearly 100 whiskies, along with local craft beers and wine.
The Asheville location of H&F Burger will also include a walk-up Hop&#8217;s Chicken window at the rear of the restaurant, serving fried chicken, as well as Hopkins&#8217; signature takes on global fried chicken dishes such as a Japanese katsu chicken sandwich.
The two concepts will live under the same roof in downtown Asheville, located at 77 Biltmore Avenue, with abundant seating for up to 100 in an indoor bar and dining room, as well as an outdoor patio. A casual interior will be filled with TVs, jukeboxes and arcade games meant for family-friendly meals.
Hopkins looks forward introducing H&F Burger and Hop&#8217;s Chicken to Asheville and hopes to welcome both locals and visitors alike to the new restaurant this fall.
H&F Burger
77 Biltmore Avenue
Asheville, NC 28801

Question 2

Capella on 9 and Maker’s Mark Release Asheville’s First Private Select Whisky

Accepted Answer

With a heavy-pour of excitement, AC Hotel Asheville Downtown’s Capella on 9 announces the arrival of the rooftop bar and restaurant’s exclusive Marker’s Mark Private Select Barrel—which has never been done before in Asheville. Beginning Wednesday, Aug. 7, for a limited time only, locals and travelers from near-and-far can belly up to Capella on 9’s bar for a glass of the acclaimed whisky, served neat, “on the rocks” or mixed in an Old Fashioned made by one of the bar’s talented mixologists.
Earlier this year, veteran Capella on 9 bartenders Colin Dennis, Megan King and Food and Beverage Director Brandon Maynard made the trek to Loretto, Kentucky, to try their hand at creating Capella on 9’s very own private select whisky (spoiler: they nailed it!). The team’s mission was to design a spirit specifically for the purpose of mixing the best—and most exclusive—Old Fashioned in the city.
“We entered the tasting room, decked out with formal flight settings and chemistry equipment; and, to top it off, on the other side of the glass walls there were tourists coming in and snapping pictures of us as the guide explained to them what we were doing. Our nerves got a bit shaky, but then the whisky started flowing and we forgot all about that,” laughs Dennis.
After five attempts at conquering the task, the Capella on 9 team decided that number four was the winner. The blend—appropriately named Ole #4 as a nod to the fourth attempt it took to perfect the taste—contains a base of French Cuvée and mocha staves, and paired fantastically after mixing the concoction with simple Old Fashioned ingredients.
“Consumed neat, it was exceptional; but, after Colin mixed up some Old Fashioned cocktails for us, it was a whole new ball game,” says Maynard of Ole #4.
This year, the flavor profile of the private select barrel is geared towards an Old Fashioned cocktail; although, the approach will change year after year to focus on food pairings, neat pours and “on-the-rocks” style. The concept generates excitement for Capella on 9 staff and they already have their wheels spinning for future Maker’s Mark whisky creations.
“Creating this private select barrel was a really wonderful experience—an experience that very few bartenders are able to experience in the duration of their career,” says King.
Lucky for travelers, locals and whisky aficionados, Ole #4 will be available for tasting beginning on Wednesday, Aug. 7. To get a taste of the pure genius from the beverage team, order the Ole #4 Old Fashioned; the blend is smooth on the front with a classic Kentucky burn on the back. Though guests are encouraged to enjoy the whisky any way they choose, this 2019 vintage has been specifically created to be enjoyed in this one-of-a-kind cocktail. Cheers!
About Capella on 9
Capella on 9 stands apart from the rest of the city’s impressive roster of restaurants thanks to its seamless combination of locally-curated dishes, handcrafted cocktails and stunning mountain views from nine stories above Asheville. Located in the heart of downtown, Capella on 9 sits as one of the most picturesque spots in Asheville to watch the sunset, dine and sip. Reservations are available by phone at (828) 258-2522. Visit Capellaon9.com for more information and follow us on Facebook and Instagram.
About AC Hotels by Marriott®
AC Hotels by Marriott®, a lifestyle brand that celebrates a new way to hotel complemented by a European soul and Spanish roots, boasts more than 125 design-led hotels in 15 countries and territories. Design-driven AC Hotels by Marriott® edit away the unnecessary to remove friction, providing thoughtfully designed moments of beauty, allowing guests to focus on what’s important to them. The properties modern design for modern business include buzzing AC Lounges, the perfect place for locals or visitors to get work done in style or to enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces with sleek furnishings and intuitive technology features such as the Media Salons and AC Libraries inspire and connect. For more information, visit ac-hotels.com. For more information, visit http://achotels.marriott.com and follow us on Facebook, Twitter and Instagram.
About Maker’s Mark® Bourbon
In 1954, in Loretto, Kentucky, Bill Samuels, Sr. fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat, with a proprietary barrel char to enhance the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr. transformed bourbon from a “commodity” into a premium handmade spirit, and today Maker’s Mark® continues to make its bourbon exactly the same way. In recent years, Maker’s Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker’s Mark 46®, Maker’s Mark® Cask Strength and Maker’s Mark Private Select™, the brand’s first-ever custom barrel program.
In 1980, the Maker’s Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the &#8220;world’s oldest operating bourbon whisky distillery” by Guinness World Records. It remains one of the Commonwealth of Kentucky’s most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, please visit www.makersmark.com.
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker&#8217;s Mark®, Maker’s Mark® Cask Strength and Maker&#8217;s Mark 46® Bourbon Whisky, 45-57% Alc./Vol. ©2019 Maker&#8217;s Mark Distillery, Inc., Loretto, KY. All trademarks are the property of their respective owner.

Question 3

Capella on 9 Launches New Spring/Summer Menu

Accepted Answer

Known for its small plates and big views, AC Hotel Asheville Downtown’s ninth-floor restaurant, Capella on 9, has recently launched a new food and cocktail menu that’s full of spring delights.
Available now though the end of summer, the menu items boast refreshing flavor perfect for a warm-evening overlooking the city. With locally-sourced ingredients and an impeccable eye for visual presentation, the team at Capella on 9, led by Executive Chef Rakim Gaines, brings excellence to the table. The inspiration behind the season’s menu? Gaines was inspired by bright colors and was motivated to create “spring on a plate.” Look forward to dishes featuring edible flowers, fresh herbs and citrus-centric flavors.
Highlights on the new menu include Scallop Ceviche ($16), which features cilantro, heirloom tomato, edamame puree, corn and spinach tortilla chips; and, the Drop the Beet! cocktail ($12) made with mint-beet shrub, Absolut vodka, lemon juice, soda water and a mint garnish. Don’t forget about the little ones—an impressive Kids Gourmet Menu featuring delicious child-friendly-items such as the Capella Grilled Cheese ($9) and the Salmon Quesadilla ($12) are sure to please even the pickiest of eaters!
Capella on 9 stands apart from the rest of the city’s impressive roster of restaurants thanks to its seamless combination of locally-curated dishes, handcrafted cocktails and stunning mountain views from nine stories above Asheville. Located in the heart of downtown, Capella on 9 sits as one of the most picturesque spots in Asheville to watch the sunset, dine and sip. Reservations are available by phone at (828) 258-2522.
About AC Hotels by Marriott®
AC Hotels by Marriott®, a lifestyle brand that celebrates a new way to hotel complemented by a European soul and Spanish roots, boasts more than 125 design-led hotels in 15 countries and territories. Design-driven AC Hotels by Marriott® edit away the unnecessary to remove friction, providing thoughtfully designed moments of beauty, allowing guests to focus on what’s important to them. The properties modern design for modern business include buzzing AC Lounges, the perfect place for locals or visitors to get work done in style or to enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces with sleek furnishings and intuitive technology features such as the Media Salons and AC Libraries inspire and connect. For more information, visit ac-hotels.com. For more information, visit http://achotels.marriott.com and follow us on Facebook, Twitter and Instagram.

Question 4

Asheville Art Museum, w/rooftop cafe, opens this Summer after major remodel

Accepted Answer

Looking for a new reason to visit Asheville, N.C.? The eye-popping $24+ million Asheville Art Museum project will (https://www.ashevilleart.org/) focus on American Art of the 20th and 21st centuries and work from Western North Carolina and the Southeast.
Raoul Hague, Rainbow Lake, 1980, carved walnut, 68 × 48 × 44 inches. Gift of the Raoul Hague Foundation, 2012.52.32. © The Raoul Hague Foundation Photo of visitors examining sculpture by David Huff Creative.
Three reasons to consider the Asheville Art Museum for summer, fall and holiday travel:
1. Appalachia Now! An Interdisciplinary Survey of Contemporary Art in Southern Appalachia
will be the inaugural special exhibition on view through 2019. New York-based interdisciplinary scholar and curator Jason Andrew considered more than 700 artists from the Southern Appalachian states of North Carolina, Georgia, South Carolina, Tennessee, and Virginia. After 55 studio visits and an open call, which garnered more than 400 applicants, Andrew selected 50 diverse working artists. Mediums span photography, ceramics, glass, performance, painting, new media, music, sculpture and more.
2. Glass facade, rooftop café, and more&#8230;
The Museum&#8217;s expansion includes a stunning glass facade and art-filled atrium, an oculus window, sculpture terrace and rooftop café worthy of Asheville’s foodtopian values. Henry Richardson&#8217;s glass sculpture, Reflections on Unity, has been chosen for the first public art installation on the plaza in front of the Museum.
Visitor taking a hard-hat tour enjoys the view from the oculus in the Collection Hall. Photo by Asheville Art Museum.

Friends enjoy wine on the new rooftop terrace. Photo by David Huff CreativeFriends enjoy wine on the new rooftop terrace. Photo by David Huff Creative. | A visitor taking a hard-hat tour enjoys the view from the oculus in the Collection Hall. Photo by Asheville Art Museum.
3. Intersections in American Art Offers a Fresh, Diverse Look at the Collection
The Museum jumpstarts a conversation between the viewer, the region and American art with this exhibition. A grant from the Henry Luce Foundation allowed a diverse group, including an N.C. poet laureate, to help reinterpret the Collection with ideas derived from Black Mountain College.
Asheville Art Museum Atrium InteriorPhoto by David Huff
Note: Part of the project includes historic preservation of the 1926 Pack Library as the new Education Center

Question 5

Aloft Asheville Downtown Awarded Marriott International’s 2019 Alice S. Marriott Award

Accepted Answer

With great honor, the Alice S. Marriott “Spirit to Serve” Award is presented to McKibbon Hospitality’s Aloft Asheville Downtown. The award, which received hundreds of nominations per year, was initially created to honor the late Marriott Co-Founder Alice S. Marriott—mother of Executive Chairman/Chairman of the Board, Bill Marriott. Those who have been presented with this award exemplify Alice’s philosophy, “By generously giving our time, energy and resources, we enrich the lives of others.”
The activities that earned Aloft Asheville this prestigious award include providing shelter to the homeless through Homeward Bound; working to end hunger with MANNA FoodBank; teaching students career and life skills through Eliada Homes; providing care and love to special needs and disadvantaged children; raising awareness for breast cancer; improving the arts and education in the Asheville community; and rehoming hundreds of rescue dogs through their successful foster dog program, Charlie’s Angels Animal Rescue.
In acceptance of the award is former Aloft General Manager David McCartney—recently promoted to general manager of new downtown Asheville hotel concept, Hotel Arras, which will open its doors this summer—who received the news via congratulatory letters from Bill Marriott and Marriott’s President/CEO Arne Sorenson. “An authentic dedication to the community is of high importance at all McKibbon hotels, so this recognition is truly a special accomplishment for Aloft Asheville,” said John McKibbon, Chairman of McKibbon Hospitality.
‘We are beyond honored to receive this award, but more importantly proud of the efforts we’ve made in our Asheville community,” said McCartney. “The entire staff at Aloft Asheville embraces the golden rule and it’s so humbling to know that we all come to work realizing that our impact reaches far beyond the four walls of the hotel, and that our guests are always willing to give a helping hand, as well.”
Image: Aloft Asheville Downtown
McCartney and Aloft Asheville Downtown’s Operations Manager, Dexter Hazel, traveled to the home of Marriott Corporate Headquarters, Bethesda, Maryland, on Tuesday, May 14, to attend the Marriott Awards of Excellence ceremony at the Bethesda North Marriott Hotel and Conference Center. Adding to the incredible honor, Aloft Asheville Downtown is the first from the Aloft brand to ever accept this award.
Other awards being presented include the J.W. Marriott, Jr. Diversity Excellence Award, the Debbie Marriott Harrison TakeCare Award of Excellence and the Stephan Garff Marriott Award of Excellence for Culture. Additionally, 10 Marriott associates who have showcased exceptional achievements, character, dedication effort and perseverance, will receive the J. Willard Marriott Award of Excellence, which was named after the company’s founder.
To learn more about Aloft Asheville Downtown, visit www.aloftashevilledowntown.com. For more information about McKibbon Hospitality, visit www.mckibbon.com.
About Aloft Hotels
With over 150 hotels now open in over 20 countries and territories around the world, Aloft Hotels, part of Marriott International, Inc., delivers a fresh approach to the traditional staid hotel landscape. For the ‘always on’ next generation of traveler, the Aloft brand offers a tech-forward, vibrant experience and a modern style that is different by design. For more information, please visit www.alofthotels.com and follow along on Facebook, Twitter, and Instagram.
About Marriott International, Inc.
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 6,700 properties in 30 leading hotel brands spanning 130 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company also operates award-winning loyalty programs: Marriott Rewards®, which includes The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.
About McKibbon Hospitality
Headquartered in Tampa, FL, McKibbon Hospitality creates memorable hospitality experiences that inspire brand and property loyalty. It’s how we’ve grown into one of the largest (and most awarded) hotel development and management companies in the country. We build and operate hotels across the country for Marriott, Hilton, Hyatt and other iconic hospitality brands. We guide every facet of hospitality development and management, from site selection, design and construction management to hotel openings, operations and renovations. Beyond building and managing hotels, we create experiences that reflect and define the local culture.
Our legacy is built on a foundation of integrity, anchored in how we value our guests, treat our associates and partners, and give back to our communities. Visit McKibbon.com to learn more.

Question 6

Discover Asheville's Luscious Urban Oasis: Liberty House Coffee and Cafe

Accepted Answer

Normally I have a good idea what to expect before checking out a new (to me) spot, but not this time. Liberty House Coffee & Cafe (https://www.libertyhousecafe.com/) was close to a blank slate in my mind before heading over for lunch last week with my pal Barrie.
There was one article, probably old news written shortly after Liberty House opened three years ago, that talked about a lack of enough seating at the popular eatery. That was the main reason I nixed Liberty House for a last minute lunch with my two sisters, figuring none of us wanted to eat lunch sitting on stairs, the curb, or in our car.
We pulled up to the side entrance and patio, parking on Liberty Street. First impression: someone did a fantastic job transforming this cottage just outside downtown Asheville in to an adorable coffee shop/cafe!

Those red umbrellas really pop, adding so much to the overall exterior look.
As soon as we headed in the side door from the patio/terrace (not noticing the front entrance) we were impressed with the quality and creativity of decor and finishes. Even functional pieces like the water dispenser (bottom right in the image below) was special enough to be noticed, while not crossing the line in to kitschy territory.

Check out the ceiling boards, fixed transom window, dentil trim molding above, and casing around the door. Sit in the room where you order and you&#8217;ll be pulling yourself up to a live-edge counter on a wooden bar stool held together with with bright red metal fittings.

And here&#8217;s the extent of the kitchen, tucked in behind the counter where you place your order. The first person who told me about Liberty House was a chef. When I said I hadn&#8217;t been, he was insistent that I go, saying &#8220;they&#8217;re doing things with food that they shouldn&#8217;t be able to do in that space. You&#8217;ve got to give &#8217;em a try!&#8221;
See the espresso machine on the counter? A full suite of espresso/coffee drinks are available. I was happy to see they were selling beans from Hendersonville roaster Independent Bean Roasters. Didn&#8217;t do my normal latte test this time. Too full. See their coffee menu and prices here.

Barrie and I both ordered a B.L.A.T. ($9). In between the toast you&#8217;ll find an heirloom tomato, avocado, heritage farms bacon, organic gem lettuces, dijonnaise, and a little pepper, served with a side salad or chips. I don&#8217;t remember being asked what kind of bread I&#8217;d like, so you may not have a choice? It was good, though.
We both thought this sandwich was great. Not that it was some amazing new creation, but that the ingredients were so fresh and tasty. The only issue was it got a little slippery with those pieces of avocado trying to escape from all sides. The side salad was also very fresh.

Y&#8217;all know my M.O. If there&#8217;s a non-mass-produced, delicious looking scone in my line of sight, I&#8217;m going to give it a try. This apricot ginger scone did not disappoint! I was going to take it home with me, but it didn&#8217;t last that long.
See their menu HERE. See their Blog and/or Facebook Page for specials and menu updates.

So, here&#8217;s the kinda&#8217; funny part. Remember &#8220;Luscious Urban Oasis&#8221; in the title of this post? Coming in to Liberty House from the terrace, I had the impression (and had been told) that it was a small spot without a lot of space or seating.
Well, we walked out the front door and what did we see but an extensive organic garden, including fruit trees. And as far as not enough seating. Well, no problem there. Picnic tables run along the back side length of the garden along with a few other seats.

And again, attention to special touches like what looks like copper pipe railing all along a ramp up to a side entrance and logo metal cutout.
It&#8217;s tiny in the picture below, but see the small box between two posts in front of the brick building? That&#8217;s an active bee hive.

Their garden and local farms supply as much of the menu as possible.
Along the street side of the garden are more cut metal panels between brick pillars, each a different engaging design.

Cute mural on the side of what looks like some time of support/backup building, too.

Here&#8217;s the story, morning glory. Read owner Dylan&#8217;s story about growing up on Liberty Street at his parents bed and breakfast and converting the house his dad lived in for a few years into the now coffee shop & cafe.
Epicurean Notes:

Monday &#8211; Friday: 7am &#8211; 4pm, Saturday & Sunday Brunch: 9am &#8211; 2pm (It&#8217;s a good idea to call any eatery and verify hours if it&#8217;s important that they are open when you get there)
Wi-Fi is available
Take some time looking around inside and out at Liberty House, noticing all the attention to detail, big and small.

Liberty House Coffee & Cafe
https://www.libertyhousecafe.com/
221 S. Liberty Street
Asheville, NC 28801
828-412-3225

Question 7

Rezaz-underrated, but IMO one of Asheville's best restaurants

Accepted Answer

We wanted to treat our son to a delicious birthday dinner earlier this week. Considerations included great food, of course, a good wine & beer selection, and cocktails, but price was important, too. So that&#8217;s why we went to Rezaz (https://rezaz.com).
Bread For the Table is optional, but at $4 for nice variety of tasty house-made breads, it&#8217;s pretty much a given that you should go for it like we did. Breads this evening were House Focaccia, Oatmeal Blueberry, and Caramelized Onion & Parmesan. The bread is served with herbed dipping oil and whipped butter.

Birthday Boy opted for the Chef&#8217;s 3 Course Dinner: $36 per Person, gratuity & drinks not inclusive. Choose from quite a few items in each of three categories: Snack, Appetizer, and Entree.
From the Snack section, he chose the Israeli Lamb & Beef Bourekas with Muhamarra and Sheep Feta. Ordered a la carte, this yummy dish goes for $10.

For his appetizer, Charred Romaine Salad with Caesar Dressing, White Anchovy, French Onions, Golden Beet, Fried Capers, and Parmesan. A la carte cost is $11.
We were all surprised at the composition of this dish. It was kinda fun to pick and choose what to include in each bite.

And for his Entree, Bistro Beef Filet with Roasted Cauliflower Gratin, Oyster Mushrooms, Lemon Arugula, Veal Demi-Glace. A la carte $24. The filet was cooked perfectly to order and that cauliflower gratin &#8211; wow.
Silly me, I was so focused on the cauliflower gratin (which I tasted and loved), I pretty much missed the filet in the picture below.

And for The Hubs, one of his favorites, Spanish Paella ($22) with Scallop, Red Shrimp, House Chorizo, Chicken, Bomba Rice, Tapenade, Aioli, Soffrito, and Pea. He loved Chef Brian Smith&#8217;s take on this classic.

I&#8217;m a sucker for Chef&#8217;s Moroccan Tagine ($21) creations. Choose a protein to add &#8211; Local Chicken, Tofu, or Red Shrimp &#8211; to a luscious mixture of Fregola (pasta) Ginger, Apricot, Cashew, and Olive. The chicken was cooked beautifully and still very moist.

Throw in a couple beers for the boy, a glass of malbec for my husband, and a G&T for me, and you can understand why we were all pretty full by the end of this meal. But you have to have some kind of sweet end for a birthday dinner, right?
The only thing that fit the bill was a Chocolate Pot de Creme that came with a couple cookies. Our server knew we were celebrating a birthday and nice enough to bring out the Pot de Creme with a lit candle. I really was too full, so the guys shared this one.

THEN, our server brought these three house-made Chocolate Truffles to the table saying that Chef Brian heard we were celebrating a birthday. I&#8217;m guessing that Co-Owner/Pastry Chef Laura Smith made these. As it turned out, I was able to force myself (wink) to let one of these truffles melt in my mouth. It was delicious.

Rezaz is on the edge of Biltmore Village, just south of downtown Asheville. They have a small parking lot that seems to do the trick on most days.
Your server will probably tell you about a couple specials in addition to the regular menu. Whatever you decide to order, I&#8217;m guessing you&#8217;re going to be happy.
Rezaz Pan Mediterranean
28 Hendersonville Rd
Asheville, NC 28803
Phone: (828) 277-1510

Question 8

Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

Accepted Answer

This spring, The Blackbird Restaurant (https://theblackbirdrestaurant.com/) began a new chapter as Executive Chef Michael Reppert took over with co-owner John Tressler at his side. After a culinary career that included graduation from Le Cordon Bleu, positions in some of Boston’s most innovative restaurants, and years spent as The Blackbird’s Executive Chef, Chef Reppert was eager to take the next step and become the owner of The Blackbird. He and John Tressler purchased the restaurant from Jesson and Cristina Gil in late March.
“I’ve worked hard with so many people to nurture this place and after so long it is still here —still making great food— and I am proud,” says Chef Reppert. “I want to bring that to the forefront of the community and show everyone how The Blackbird is passionately run by people who work hard for each other and the restaurant.”
The iconic Biltmore Avenue restaurant has always focused on serving local ingredients with a southern twist, but Chef Reppert is adding his signature touch with a bounty of creative changes coming this spring. As a hands-on owner, Chef Reppert works with local and regional farmers and food producers. This not only ensures the restaurant has the freshest ingredients possible and maintains culinary integrity, but it also serves to support the local farmers.
“By working with our community to source products for the restaurant, we are establishing relationships but also encouraging a food mentality that is sustainable, meaningful, and just delicious,” says Chef Reppert.
In this spirit of community, Chef Reppert is striving to create a menu that is inclusive and encourages guests to maintain their own food intimacies while enjoying their friends and family. The seasonal dinner menu, which begins May 1, will feature an array of vegetarian, vegan and pescatarian dishes alongside the classics. This allows anyone to dine at The Blackbird in confidence while also challenging Chef Reppert’s team to expand culinary boundaries.
To expand those boundaries with some fun, Chef Reppert is serving a special $5 bar menu at The Blackbird from 3 p.m. to 5 p.m. weekdays. This gives guests an opportunity to relax and snack on fun creations between lunch and dinner. The menu is a perfect companion for exploring the restaurant’s expansive award-winning wine list or sampling the craft-made cocktails.
All the new changes mean one thing to Chef Reppert. He hopes The Blackbird becomes a gathering place for others just as it did for him and his family through the years.
“When I first started working at the Blackbird, I was a single dad trying to make a fresh start and a good life for my daughter,” says Chef Reppert. “I worked with my wife here, I developed my career, and my daughter feels at home in this restaurant. It’s always been a part of our family life, and I’m grateful to be able to make that more real by owning it.”
About The Blackbird Restaurant
Located at 47 Biltmore Ave in downtown Asheville, the Blackbird restaurant is locally owned by Executive Chef Michael Reppert and co-owner John Tressler. The Blackbird’s goal is to delight guests with cooking grounded in Southern tradition and developed with modern techniques, while creating an affordable and vibrant menu. Their signature is “New American” with Southern inspiration. Parking for the restaurant is available on Biltmore Ave, inside the Aloft Hotel parking garage. Reservations are available online through OpenTable or via phone at 828-254-2502.

Question 9

Hotel Arras in downtown Asheville set to open this Summer

Accepted Answer

Kimpton Hotels & Restaurants announces today it will open a new hotel in Asheville, North Carolina this summer. A historic conversion of the former BB&T Bank building, Kimpton Hotel Arras will transform the tallest building in the city into a 128-room boutique hotel and bring to life a modern mountain aesthetic with locally curated artwork, culinary craftsmanship and a laid-back-meets-luxe experience. The property, located in the heart of downtown Asheville at 7 Patton Avenue, also includes 54 residences, and two independently-owned restaurants, Bargello, offering Mediterranean fine-dining, and the all-day restaurant and bar, District 42.
Developer John McKibbon of award-winning McKibbon Hospitality and Glenn W. Wilcox, Sr. of Asheville-based commercial real-estate company Tower Associates, Inc. joined forces to create a top-of-the-line hotel that highlights culture, connection and community. “It’s an honor to have been trusted to transform this historic landmark into a modern destination,” says hotelier John McKibbon. “And to be able to do it under the unique Kimpton umbrella makes this project even more notable. As the pioneers of the US boutique hotel space, Kimpton’s been on our radar as a partner for quite some time. We’re thrilled to be joining their portfolio of best-in-class hotels.”
Designed as an inviting retreat and an immersive getaway, Hotel Arras offers a crafted experience drawn from the culture of Asheville. Named for a region in France famous for its woven fabrics, Hotel Arras captures the essence of the eclectic Asheville arts community. Immediately upon arrival, regionally influenced interiors and artwork welcome guests in the lobby. The culinary offering includes a Mediterranean restaurant dedicated to large format dishes and hand-made pastas and pizzas and a restaurant and bar space that will focus on small plates and handcrafted cocktails in a warm and relaxed setting. Both are from local husband-and-wife duo Peter and Martha Pollay of Mandara Hospitality Group. The property also features more than 5,000 square feet of flexible meetings and events space with an option to secure an exclusive wine cellar for private entertaining.
Kimpton’s chief executive officer Mike DeFrino echoes McKibbon’s sentiments. “Welcoming Hotel Arras to the Kimpton family at a time of accelerated international growth for the brand as our first property in Asheville and our third in North Carolina is exciting in many ways,” says DeFrino. “We’re thrilled to be partnering with McKibbon and know that guests will love the local feel of the hotel that’s come to be synonymous with our boutique offering.”

Further immersing guests in the arts experience, all guest rooms feature works by local artists, with pieces from Catherine Murphy, John Wayne Jackson and Naomi Rogers. Other standout room amenities include floor-to-ceiling windows and spa-like bathrooms. Visitors will also appreciate the hotel’s serenity cart. This artisanal handcart, which is filled with everything from books by Asheville authors to lavender sachets and evening cordials, will be available upon request for guest room delivery.
In addition, hotel highlights include morning coffee and tea service, complimentary PUBLIC bikes, private Hotel Arras art tours, nightly social hour and mobile check-in. Wellness amenities abound with a massage room, yoga studio and state-of-the-art fitness center. And as with all Kimptons, Hotel Arras welcomes pets of all breeds and sizes.
Kimpton Hotel Arras is owned and will be managed by McKibbon Hospitality. To learn more about Kimpton Hotel Arras, visit www.hotelarras.com.
ABOUT KIMPTON HOTELS & RESTAURANTS
San Francisco-based Kimpton Hotels & Restaurants is the original boutique hotel company, which pioneered the concept of unique, distinctive, design-forward hotels in the United States in 1981. Anchored in one-of-a-kind experiences, Kimpton now operates more than 60 hotels and 80 restaurants, bars and lounges across urban locations, resort destinations and up-and-coming markets in the United States, Canada, Europe, Caribbean and Greater China. Kimpton spaces and experiences center on its guests, offering inspiring design to forward-thinking flavors that feed the soul. Every detail is thoughtfully curated and artfully delivered, so that guest experiences remain meaningful, unscripted and ridiculously personal.
In January 2015, Kimpton became part of the InterContinental Hotels Group (IHG) family of hotel brands. For more information, visit www.KimptonHotels.com.
ABOUT MCKIBBON HOSPITALITY
Headquartered in Tampa, FL, McKibbon Hospitality creates memorable hospitality experiences that inspire brand and property loyalty. It’s how we’ve grown into one of the largest (and most awarded) hotel development and management companies in the country. We build and operate hotels across the country for Marriott, Hilton, Hyatt, IHG and other iconic hospitality brands. We guide every facet of hospitality development and management, from site selection, design and construction management to hotel openings, operations and renovations. Beyond building and managing hotels, we create experiences that reflect and define the local culture. Our legacy is built on a foundation of integrity, anchored in how we value our guests, treat our associates and partners, and give back to our communities. Visit McKibbon.com to learn more.

Question 10

Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Accepted Answer

Twisted Laurel&#8217;s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger.
Some lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ&#8217;s Jasper and Chris.
With their beautiful, dog-friendly Daphne at Twisted Laurel&#8217;s patio that directly faces Pack Square Park, it&#8217;s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville.
Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.

Question 11

Best Asheville Restaurant? A conversation with insiders and locals

Accepted Answer

Following is a Facebook conversation on the Best Asheville Restaurant. A lot of different restaurants are named, but you&#8217;ll see a few more often than others. If you&#8217;re looking for an excellent place to eat out in Asheville, you now have a pretty thorough list of very good options.
Keep in mind this is a conversation on Facebook, which as a friend noted, can take &#8220;a more relaxed tone.&#8221;
Carolina Epicurean: A local Asheville pundit recently said, some consider &#8220;XXX&#8221; the best Ashevile restaurant. I couldn&#8217;t have disagree more! Which restaurant do YOU think is the best in Asheville?
Carolina Epicurean: Just so y&#8217;all know, I really want to get everyone&#8217;s opinions. This isn&#8217;t click bait! Those 10 Best this and that lists almost never get information from locals. So thank you for your honest opinions!
Coleman: Can I be totally honest and say that I am not impressed with the Asheville dining scene? I&#8217;ve lived here for six years and never been to the same restaurant twice.
Tracy Leigh: Coleman is it the food, the ambience, the waitstaff? What is Asheville lacking that would impress? Honestly inquiring.
Coleman: I would say that the ambience fits the scene. The vibe is fantantastic. I find the food to be sub-par and outdated, with a lack of variety and an emphasis on cookie cutter corporatism. I find the service to be mean spirited. Don&#8217;t get me wrong. I would love to see my new home develop a truly vibrant scene, but, it&#8217;s not going to happen if a scene rests on its laurels without proper criticism. As it stands, the consensus best restaurant in town is an overpriced turn and burn tapas joint that&#8217;s pumping 800 covers a day. We can do so much better than that.
Tracy Leigh: Coleman have you compared Zambras to Curate?
Carolina Epicurean: Excellent questions, Tracy! Can&#8217;t say I totally disagree with you Coleman. A dining scene that begins as edgy and creative can become passe when everyone is doing it, and menus can become stagnant when founding chefs open additional locations and concepts, especially out of state. Think celebrity chefs and franchises. I don&#8217;t have a problem with it. It&#8217;s a valid choice toward growth. All that said, there ARE excellent, talented chefs in Asheville that care deeply about what they&#8217;re doing. Lots of care for less fortunate and community service.
Coleman: I have not. But, that&#8217;s a bit of my point. What is the big deal about overpriced tapas in Asheville? Is there some Iberian enclave in Asheville that I am unaware of? It strikes me as as there is some bizarre sense of displacement in the city. Nine Mile was a horrifying space/time warp of a restaurant that seems as if it jumped out of a Darden executives worst nightmare? Jerk Chicken Nachos? Jerk Chicken tortellini in white wine cream? I can&#8217;t even get started on the taco trucks.
Coleman: Carolina epicurean. It&#8217;s hard to judge what we all deem as quality. Let&#8217;s establish a single, we&#8217;ll known restaurant as a baseline. On a scale of 1-10, how would you rate Buxton Hall?
Marcia: Coleman, yeah nothing is consistent. I have been to some places more than once, but it is hard to name a favorite.
Carolina Epicurean: Coleman, I&#8217;m not going to get into rating 1-10 right now.
Coleman: I understand that. You have a promotional site. I find it very interesting that nobody wants to criticize Asheville area restaurants. It&#8217;s almost impossible to find a bad review of anything in the city. It&#8217;s a very dangerous trend that does nothing to help a scene suffering from boredom and repetition.
Marcia: Coleman, I agree. I am a total foodie, spend a great deal of my money on food. I love local, but many of these places simply aren&#8217;t that good. I guess you would have to break it down by cuisines. Buxton is another more hype than great. I feel like I could go give them some pointers and then when someone asked about barbecue or even southern, I could rate them. I give honest reviews, not meant to be mean or bad, but it is some celebrated, but awful restaurants here.
Marcia: Carolina Epicurean, So true of Nine Mile&#8230;Caribbean? No!
Joe: Five points or Little Pigs!
Carolina Epicurean: Joe, Hate to say it, but I took ice cream outside on a hot day at Harry&#8217;s and Piggy&#8217;s and it didn&#8217;t melt!
Joe: Carolina Epicurean &#8230; what’s Harry’s & Piggy’s ?!
Carolina Epicurean: Joe, it&#8217;s in Hendo. Never mind. I got it confused with Little Pigs when I was replying.
Richard: Why would an epicurean ask such a question? At 2 in the morning I’d nostalgically answer the Hot Shot.
Carolina Epicurean: Haha. An important part of being an epicurean is research and gathering input. 🙂
Mitchell: I&#8217;m pretty sure you know where I stand. Seems to be a general consensus that Cúrate is the best, but I also see a lot of other great restaurants in the comments.
Carolina Epicurean: Mitchell, yes. It would be interesting and energizing, especially for locals, to see a little more craft exploration at Curate, though.
Marcia: Mitchell, not if you are really hungry.
Chrissie: Curate! But we love Posana too
Carolina Epicurean: I haven&#8217;t been to Posana in a while, but I&#8217;ve never had anything but wonderful meals there.
Chrissie: Oh and I forgot to add Buxton Hall. So yum
Linda: I love all the vegan gare Ashville offers
Carolina Epicurean: Yes, Linda. I know for a fact, people have based moving to the Asheville area on Vegetarian and Vegan options.
Kelly: Nine Mile, BinBeriBon, Copper Crown, Post 70, Sunny Point, Limones
Carolina Epicurean: Copper Crown is excellent!
Marcia: Carolina Epicurean , Nine Mile is not Caribbean, don&#8217;t like it and Post 70 is so so, but way better than Post 25.
Kelly: Marcia Nine Mile is Caribbean inspired. Delicious. Big portions, excellent price point, very friendly staff. Yummy cocktails and excellent local beers,and cidars. I enjoy post 70 because in that part of town there are not many choices for good cocktails and food. Its a locals favorite! I love sitting at the bar and the ever-changing themed menu of small plates are all delicious.
Pinecrest Bed & Breakfast Inn &#8211; Asheville, NC: Best is relative. Do you want the best $11 burger or do you want to drop $48 each for an experience? As owners of a b&b, we get asked all the time “where should we eat?” Then we start asking questions that give us clues about what would be “best” for them. And you really need to knock on our door some day you’re in AVL and say hi!
Carolina Epicurean: I&#8217;ll definitely stop by some time. Been wanting to do that for a while. I answer folks the same way you do. There are just so many places to choose from. What cuisine, ambiance, price point? Any allergies or diet preferences-vegetarian, vegan, etc.? I really wanted to see what answers I&#8217;d get throwing that very general question out there. I&#8217;m getting good information. Been thinking about writing an article on the most underrated chefs/restaurants in the Asheville area for a while now.
Diane: Carolina Epicurean good idea. Whether Curate is on the top or bottom of your list, they get plenty of press so throw a bone to some of the hidden gems. Expectations need to be realistic as well, right? How do you live up to &#8220;it&#8217;s the best restaurant ever?&#8221;
Janet: I think the fuss over AVL restaurant scene is grossly exaggerated. The only one we’d make plans to go to is Polanco, the rest are just ‘blah to ok’.
Carolina Epicurean: Going out on a limb, are we Janet? ?
Janet: Carolina Epicurean you know it!
Paula: Bull and Beggar for sure. And we also really enjoyed Red Ginger.
Carolina Epicurean: Ooo! Temporarily forgot about Red Ginger. Another underrated spot in town.
Jason: At Asheville’s first Stoobie Awards live event, Vivian restaurant wins big: http://ashvegas.com/at-asheville-first-stoobie-awards-live-event-vivian-restaurant-wins-big
Carolina Epicurean: Vivian has been at the top of my list for a while now. Such a creative mash-up of cultures and cuisines, including Nordic and foraging (also basic to Nordic) Great recap of the awards, Jason!
Jason: Carolina Epicurean Thank you for sparking a great discussion here; hope to see you out and about soon!
Carolina Epicurean: It&#8217;s always fun to run into you, Jason!
Wren: I love Zambra!
Carolina Epicurean: Gosh! Haven&#8217;t been to Zambra in years! Always good food and a good bar program. When we first went, we had to use our cell phones to see the menu. Then the servers started offering flashlights. It was hysterical watching the dining room as random people turned them on and blinded themselves and others in a small radius. Another place I need to get back to!
Marcia: Yeah, kinda dark and grungy, haven&#8217;t been in a long time.
Wendy: All Day Darling Cafe
Chris: Wendy we just ate there last week!
Carolina Epicurean: Haven&#8217;t been yet, Wendy. Guess I&#8217;d better get there asap! 🙂
Wendy: Their greens are amazing. Even for breakfast.
Chris: Carolina Epicurean The Steak Bowl was great.
Shannon: Chestnut, Rhubarb, Curate&#8230; The Admiral gets special mention.
Barbara: Curate but lots of great choices!
Matthew: Vivian, cucina, admiral. They are all outstanding.
Wren: Nine Mile — Unique, nowhere else like it.
Lynn: Wren Barnett agree
Mike: nowhere in Jamaica that’s for sure!
Beth: We also love Gan Shan Station. My husband lived in Singapore and has travelled for business in Thailand, Malaysia, Japan, etc. He said it’s the most authentic he’s tasted. We love the whole crispy snapper!
Hannah: yes! Gan Shan is great!
Beth: We still love Curate, as sharing small plates is our favorite way to eat. There are so many, it’s hard to choose!
Lisa: Curate, hands down
Nancy: Red Stag Grille
Paul: Curate without question
Amie: Ambrozia & cucina 24!
Chris: Zambra Tapas
Jeffrey: Limones
Beth: AUX Bar
Beth: Ghan Shan Station
Kristen: Cucina 24, Bull and Beggar, Vivian&#8230;Over Easy for brunch&#8230;OWl for baked things
Jason: Vivian restaurant just won Best New Restaurant AND Restaurant of the Year at last night&#8217;s Stoobie Awards.
Malcolm: Admiral, table, vivian.

Question 12

Summiting the RAD

Accepted Answer

Something&#8217;s happening in Asheville&#8217;s RAD (River Arts District). If you haven&#8217;t been in a while, it feels like a shift is in process. Artists and others are moving to an area closer to the river. Summit Coffee is one of them.
They did an exceptional job repurposing the interior of this building.
Image: Brady S, TripAdvisor
Live plants act as a counterpoint to brick and steel, softening the feel just enough. It made me happy to see real instead of silk.

Indoor plants improve concentration and productivity (by up to 15 percent!), reduce stress levels and boost your mood — making them perfect for not just your home but your work space, too. ~ Sophie Lee, nbcnews.com

Off to one side is a broad set of stairs that takes you up to a cozy loft with communal table. It&#8217;s intimate enough that a quick conversation with the woman pictured was easy. Be aware that laws of nature apply here &#8211; warm air rises.

This is one of five Summit Coffee locations, including their Roastery and original location in Davidson, NC.
After all, it&#8217;s about the coffee. Take a look at the information under &#8220;ESPRESSO&#8221; on the menu below. See &#8220;& Water&#8221; and &#8220;& Milk&#8221;? With water = Americano. With milk = Latte, Cappuccino, etc. If you want a milk drink, choose your size in ounces and add the dollar amount listed to $2.50 for the espresso.
Under the hood: grind, tamp, pull. If you love coffee, sit at the counter and inhale.

There&#8217;s a small kitchen/prep area in one corner where they put together limited, but creative menu items. Pictured below is a toasted Everything Bagel topped with a generous spread of mashed avocado, drizzled oil, and dried pepper flakes. It wouldn&#8217;t be a stretch for me to call this lunch.

Places like this are what make Asheville Asheville. Different, quality, hip, honest.
Plan to spend a day in RAD exploring artist&#8217;s studios, galleries, and eateries.
Summit Coffee
https://www.summitcoffee.com/asheville/
4 Foundy Street suite 20
Asheville, NC 28801
Phone: (704) 895-9090

Question 13

The Montford Rooftop Bar - Off Season

Accepted Answer

Articles have been written about visiting tourism destinations in the off season so you can engage with the folks that live there, getting to know the place as they do.
That may be true, and I&#8217;m usually the first to chat up visitors, help them find what they&#8217;re looking for, etc., but what I like about Asheville&#8217;s off season is lighter traffic (sometimes), easier parking, and that it&#8217;s generally less crowded.
Today&#8217;s cold temps and wind-whipped &#8220;chill&#8221; meant it was a perfect day for comfort food and drinks &#8211; inside. But with a view, since the sky was a clear Carolina Blue.
That&#8217;s how we ended up at Hyatt Place and The Montford Rooftop Bar. We stepped inside the main lobby for a look-see before heading up to the 8th floor. Take the dedicated elevator in the outer lobby to get up to the bar.
It&#8217;s a nice space divided into a few cozy spots. A small patio with fireplace is off the largest sitting area (not pictured).

It must have been providence, choosing The Montford, because it&#8217;s here that I found a new love. Credit where credit is due. The bartender heard from our server that I like Port and Medeira. None were on hand, so she brought over a variety of bottles she thought I&#8217;d like instead, and began describing each. &#8220;This one is similar to a Vermouth&#8221;, she says. I sighed wistfully and said, &#8220;Oh, I like Vermouth&#8221;.
Her eyes lit up! She practically bounced back to the bar, saying over her shoulder, &#8220;You are going to LOVE this!&#8221; And boy was she right! I am in love.

This beautiful 4oz, well-chilled pour ($10) fairly glowed as it basked in the sun.

It seemed only right to snack on cheeses and &#8220;seasonal accompaniments&#8221; as we sipped our drinks and took in the view. It was just the thing: Roots and Branches Crackers, Green Hill Cheese (similar to Camembert), hard Asher Blue Cheese, both from Sweet Grass Dairy, and Raw Cow Gouda served with fruit preserve, almonds, olives, mustard, and a little honey.

So here&#8217;s to you Asheville, with your beautiful blue skies, and layered mountain ridges in all directions. Especially in the off season.

Epicurean Note: Valet Parking is free. Just get your ticket validated on your way out.
The Montford Rooftop Bar
199 Haywood St
Asheville, NC 28801
Phone: (828) 505-8750

Question 14

Biscuits, Beer, and BBQ - NEW in South Asheville

Accepted Answer

Asheville businesses are prospering, and they&#8217;re looking to surrounding communities for additional location sites. Biscuit Head and 12 Bones Smokehouse owners are both opening new locations in South Asheville (aka Skyland). They and the new 12 Bones Brewery Brew Master filled me in on their plans as I took a peek behind the curtains.
Biscuit Head
Tagline: &#8220;Put Some South in Your Mouth&#8221;
Website: http://www.biscuitheads.com/
Address: 1994 Hendersonville Rd, Asheville, NC 28803
The sign&#8217;s been up long enough to have folks asking if the latest Biscuit Head location will ever open. Partners Jason Roy, Michael Wester, and their wives have hung tough through almost a year of site/building upgrades at the old Dunlop Tire location and do indeed hope to open in January. As anyone familiar with construction knows, &#8220;hope&#8221; is a safer word to use than &#8220;plan&#8221;.
Businesses supporting other local businesses and artists is a way of life here. Jason mentioned that approximately 15 local artisans have worked on this project, including custom-built benches and tables. The fun wall art below is by Jenny Fares of Asheville&#8217;s Sound Mind Creative.
 
Power was scheduled to be turned on this same day, so it was just a little dark inside, even with lots of windows on the front wall. I&#8217;ll just tell you that restrooms sport very cool tile floors and cat head wallpaper.
Biscuit Head is known for biscuits the size of a cat&#8217;s head and their Jam Bar. If you&#8217;ve been to one of their other locations, you&#8217;ve probably never seen empty jam bar, right? Well, here&#8217;s your chance. Jason was pretty happy it was in and ready to be filled with butters, jams, jellies, and honey.

The decor made me smile: a little Industrial; a little Artsy; with just a smidge of Millennial. Two things I especially like are the shelving and the lampshades that make me think of old-timey bee hives. Biscuits and Honey. Get it? And don&#8217;t miss the nod to history in the form of the original Dunlop sign mounted up high on a wall in the dining area.

Parking could have been nightmarish with just a few spots, but go around back and you&#8217;ll see more parking space created by digging in to a hillside. It could have been strictly asphalt, but a mixture of asphalt and paving stones makes for a nice look and I&#8217;m guessing they&#8217;re environmentally friendly via drainage.
Looking toward the right side of the building, you can see where the enclosed patio with  will be. There will be garage doors (think tire shop) that&#8217;ll be open in nice weather, large heaters for cooler weather, and a fun mural by well known local artist, Gus Cutty, in the works for the side of the building.

Yes, they are now hiring. Give &#8217;em a call if you&#8217;re interested.

For a little taste of what you can expect in the way of food and decor, take a look at this July, 2014 article I wrote about the very first Biscuit Head in West Asheville: &#8220;Why yes, I AM a Biscuit Head&#8221;
12 Bones Brewery & 12 Bones Smokehouse
Tagline: &#8220;Tender Butts & Sweet Racks&#8221;
Website: https://www.12bones.com/
Address: 2350 Hendersonville Rd, Arden, NC 28704
Take a look at the VERY cool building that now houses the latest 12 Bones Smokehouse location, as well as a new concept for owners Bryan and Angela King, 12 Bones Brewery.
Image: Bing Maps
Looking at the front of the building, the Brewery is on the left and the Smokehouse is to the right. Don&#8217;t panic, you&#8217;ll be able to get a beer with your food and vice versa. Seating areas include a long narrow space between the two concepts, in the Taproom, and outside on a narrow patio behind the building. If you&#8217;re lucky, you&#8217;ll get a close up &#8211; very close up &#8211; look at slow-moving trains as they go by the patio out back. It doesn&#8217;t happen too often, but does happen. I love trains, so I&#8217;d be good with that.
Not sure how the pad outside the double doors will be used. Possibly another small patio so you can eat, sip, and watch the traffic go by?
There&#8217;s plenty of parking in lots at either end of the building, so no worries there.

As far as tank rooms go, this one&#8217;s a pip. On the other side of a wall to the right &#8211; out of camera view &#8211; is the Taproom with bar service. I&#8217;m holding back images of the bar so it&#8217;ll be a surprise.
Brew Master, Scott Hettig, comes to 12 Bones Brewery from Milwaukee, Wisconsin, via a one year stint doing &#8220;production brewing&#8221; in Greenville, Mississippi. The return to &#8220;brew pub&#8221; brewing brought Scott back to the creative side he missed: collaborations with a restaurant, beer dinners, and beer pairings. As soon as he and his wife arrived in Asheville, they fell in love. Mountains, four seasons, and all. Sounds familiar, right?
Scott explained that the goal is to have the brewery up and running at the same time the Smokehouse opens, but it&#8217;s looking unlikely as of this writing due to various issues and delays. He also mentioned that as of now, the Taproom will have different (longer) hours than the Smokehouse.

So back to the double door entry. Right inside the door is where you&#8217;ll be ordering your Smokehouse fare. I do love their BBQ, so I&#8217;m pretty darned happy about this. Watch for your order to be placed by fast moving hands and arms flinging the paper it&#8217;s written on along a wire to the kitchen.

Speaking of the kitchen, the 12 Bones South location on Sweeten Creek Rd will be closing permanently on Saturday, January 5th. The upcoming widening of Sweeten Creek Rd played a part in this decision.
Almost the second it closes, all kitchen equipment will be moved to this new location, including the condiment station in an upright piano. Same menu and same employees, too.
Another piece of information of note is that the buildout includes a good-sized private event room with a small bar, access to the rear patio, brewery, and smokehouse.
On a design note, I was happy to learn that what looks like reclaimed wood is actually reclaimed wood.

As soon as they&#8217;re up and running, I&#8217;ll be popping in for some biscuits, beer, and BBQ.

Question 15

The Foundry Hotel opens in Asheville

Accepted Answer

After years of construction, a piece of Asheville’s history comes back to life on Tuesday. Housed within the city’s former steel foundry, The Foundry Hotel (https://foundryasheville.com/) officially opens its doors on November 20th, just in time for Thanksgiving. Visitors and locals alike can enjoy hyper-localized experiences in The Block, a historic neighborhood largely untouched by Asheville’s recent tourism boom.
For those hosting family in the area, here are some recommendations for things to do around town with loved ones over the holiday week:

Dine Over Authentic Southern Appalachian Cuisine – Enjoy a regionally-inspired meal at Benne on Eagle, the hotel’s 100-seat upscale restaurant led by acclaimed chef John Fleer. The menu will feature long cultivated Southern Appalachian dishes crafted with seasonal bounty and hyper-local ingredients.
Imbibe on Seasonal Cocktails and Brews – Guests can kick back and relax at the hotel’s elevated cocktail bar, Workshop Lounge, and sip on a handcrafted cocktail or one of three local BearWaters Brewing beers that were custom-made for the property.
Take a Historic Asheville Tour – While staying at the hotel, guests can embark on a private, immersive Hood Huggers International tour of The Block with local historian DeWayne Barton, which tells the story of the vivid African-American culture and history that took place in the area for centuries.
Fall Hike in the Blue Ridges – Those who book a room can add on the Indulgent Preparation package for a great outdoor adventure in the Blue Ridge Mountains, including a hearty pre-hike breakfast, hiking gear and a guided tour from premier outdoor outfitter Hunter Banks and late check out the next day.

Epicurean Note: See more images and renderings on The Foundry Hotel Facebook Page
Press Release

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