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.

Hendersonville welcomes it’s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main.

Taglined – “Casual Dining • Fine Spirits • Wine” – Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine.

Expect “on the rocks” pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run.

Food is intentionally portioned generously. “We expect most people will be leaving with boxes”, says Bivens.

As far as the menu, look for Pub Fare, Salads and “Plates” served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf.

Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday – Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm.

Soft jazz will be played as background music most of the time, but don’t be surprised if some other genres make an appearance.

When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low.

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See you there!

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

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