Two radical new dining concepts are on the verge of opening in Hendersonville, NC. They’ll be joining the burgeoning dining scene in this charming mountain town.

The FIRST NEW CONCEPT was inspired by a door – that’s right – a door. It was discovered on the top floor of a historic Main Street building, and has a dubious history.

Here’s a hint:  behind this door was an establishment some people back in the day would have called a “Blind Tiger”. They would pay to see a blind tiger, or other animal attraction, and get a little bonus thrown in. A liquid bonus sometimes called “mountain dew” or “hooch”.

They’re still working on an official name, but are getting closer to opening every day. I got a sneak peak inside yesterday and think it’s going to be a fun addition to Main Street.

The SECOND NEW CONCEPT is opening in the space formerly occupied by Jongo Java at 117 S Main St., and it’s going to be truly unique. In fact, it’s the first of its kind in Hendersonville, and as far as I know, the first of its kind in the United States.

I’ve been sworn to secrecy on the concept, but can share the name: Madame Roqué’s Meat Emporium and Pickled Curiositiès.

Many of you know two things: 1. this new restaurant is being opened by the creative husband and wife team behind what comes out of the kitchen at Never Blue, the restaurant next door, and 2. their last name is Roqué.

You know how hard it is to prevent leaks these days. It’s true in the restaurant biz, too. Some non-specific info has slipped out, but come April (hopefully), all will be revealed.

One of the adult drinks that’s currently in development is this Mangonada! Que es “Mangonada”? Well, it is a deliciously velvet mango smoothie with #chamoy* and #tajin** salt rim with chunks of fresh mango and a #tamarind candy straw . . . add #tequila if you are so inclined.

*Chamoy is “a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chillis.”

**Tajin is a condiment, most consisting primarily of chile peppers, lime, and salt.

The type of restaurant may be expected by some locals, since rumors have already been flying, but the details will be unexpected. An even bigger surprise toward the back of the space may just cause some raised eyebrows. In fact, I pretty much guarantee eyebrows will be raised. That said, it’s gonna’ be fun!

Follow along as Jesse and Edson Roqué post photos of their progress, menu testing, etc. on their brand new Instagram feed @meatemporiumhvl 

Following is a Facebook conversation on the Best Asheville Restaurant. A lot of different restaurants are named, but you’ll see a few more often than others. If you’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 “a more relaxed tone.” 

Carolina Epicurean: A local Asheville pundit recently said, some consider “XXX” the best Ashevile restaurant. I couldn’t have disagree more! Which restaurant do YOU think is the best in Asheville?

Carolina Epicurean: Just so y’all know, I really want to get everyone’s opinions. This isn’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’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’t get me wrong. I would love to see my new home develop a truly vibrant scene, but, it’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’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’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’t have a problem with it. It’s a valid choice toward growth. All that said, there ARE excellent, talented chefs in Asheville that care deeply about what they’re doing. Lots of care for less fortunate and community service.

Coleman: I have not. But, that’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’t even get started on the taco trucks.

Coleman: Carolina epicurean. It’s hard to judge what we all deem as quality. Let’s establish a single, we’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’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’s almost impossible to find a bad review of anything in the city. It’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’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…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’s and Piggy’s and it didn’t melt!

Joe: Carolina Epicurean … what’s Harry’s & Piggy’s ?!

Carolina Epicurean: Joe, it’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’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’t been to Posana in a while, but I’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’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 – 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’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’d get throwing that very general question out there. I’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 “it’s the best restaurant ever?”

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’s always fun to run into you, Jason!

Wren: I love Zambra!

Carolina Epicurean: Gosh! Haven’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’t been in a long time.

Wendy: All Day Darling Cafe

Chris: Wendy we just ate there last week!

Carolina Epicurean: Haven’t been yet, Wendy. Guess I’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… 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…Over Easy for brunch…OWl for baked things

Jason: Vivian restaurant just won Best New Restaurant AND Restaurant of the Year at last night’s Stoobie Awards.

Malcolm: Admiral, table, vivian.

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’m usually the first to chat up visitors, help them find what they’re looking for, etc., but what I like about Asheville’s off season is lighter traffic (sometimes), easier parking, and that it’s generally less crowded.

Today’s cold temps and wind-whipped “chill” meant it was a perfect day for comfort food and drinks – inside. But with a view, since the sky was a clear Carolina Blue.

That’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’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’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’d like instead, and began describing each. “This one is similar to a Vermouth”, she says. I sighed wistfully and said, “Oh, I like Vermouth”.

Her eyes lit up! She practically bounced back to the bar, saying over her shoulder, “You are going to LOVE this!” 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 “seasonal accompaniments” 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’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

Asheville businesses are prospering, and they’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: “Put Some South in Your Mouth”
Website: http://www.biscuitheads.com/
Address: 1994 Hendersonville Rd, Asheville, NC 28803

The sign’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, “hope” is a safer word to use than “plan”.

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’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’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’s head and their Jam Bar. If you’ve been to one of their other locations, you’ve probably never seen empty jam bar, right? Well, here’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’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’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’m guessing they’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’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 ’em a call if you’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: “Why yes, I AM a Biscuit Head”

12 Bones Brewery & 12 Bones Smokehouse

Tagline: “Tender Butts & Sweet Racks”
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.

Looking at the front of the building, the Brewery is on the left and the Smokehouse is to the right. Don’t panic, you’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’re lucky, you’ll get a close up – very close up – look at slow-moving trains as they go by the patio out back. It doesn’t happen too often, but does happen. I love trains, so I’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’s plenty of parking in lots at either end of the building, so no worries there.

As far as tank rooms go, this one’s a pip. On the other side of a wall to the right – out of camera view – is the Taproom with bar service. I’m holding back images of the bar so it’ll be a surprise.

Brew Master, Scott Hettig, comes to 12 Bones Brewery from Milwaukee, Wisconsin, via a one year stint doing “production brewing” in Greenville, Mississippi. The return to “brew pub” 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’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’ll be ordering your Smokehouse fare. I do love their BBQ, so I’m pretty darned happy about this. Watch for your order to be placed by fast moving hands and arms flinging the paper it’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’re up and running, I’ll be popping in for some biscuits, beer, and BBQ.