Posana, a long-standing Contemporary American Restaurant in Downtown Asheville, invites everyone to join us in toasting this milestone on Thursday, May 16th. Doors open at 5:00 and the band starts swinging at 6:00. Guests are invited to join in the festivities at Posana located at 1 Biltmore Ave.
We are serving up some of Posana’s guest favorites from over the years so arrive hungry! Remember our Lobster Mac and Cheese? The Zentini cocktail? Well, they are back for the occasion along with so much more, including of course, Posana’s legendary Kale Salad!
Tickets are $75, including tax and gratuity. Enjoy a complimentary glass of bubbles with your food. A full bar is available for purchasing additional drinks.
Come dance, mingle, eat and drink with us!
“It’s been incredible being a part of the Asheville community at large and the Independent Restaurant community for the last 15 years. Never in my wildest dreams did I imagine being given the opportunity to express my creativity in the form of a restaurant. Thank you Asheville for accepting and supporting Posana over the years. We look forward to the next 15!” – Peter Pollay, Owner and Executive Chef
Tickets for Posana’s Anniversary Celebration are $75/person (including tax and gratuity). Guests will be greeted with a glass of complimentary sparkling wine as they enter the restaurant to enjoy the culinary stations, and live music. Additional drinks may be purchased separately at our full bar.
For reservations and more information, guests are encouraged to visit our WEBSITE or purchase tickets HERE.
EVENT DETAILS
15th Anniversary Celebration
Date | Thursday, May 16th
Time | Starting at 5:00 pm, LIVE music is from 6:00 pm – 9:00 pm
Location | Posana, 1 Biltmore Ave, Asheville NC
Live Music
Tickets | $75/person*
*Please note ticket prices include tax and gratuity. Guests can purchase additional beverages separately at the full bar or wine station. Tickets are non-refundable but are transferable.
ABOUT POSANA
Posana® restaurant is a contemporary American restaurant located in downtown Asheville on Historic Pack Square focused on serving local, seasonal, and sustainable cuisine. The restaurant sources unprocessed, premium ingredients from over 64 different local purveyors and farmers and regularly changes the menu. Posana is part of Mandara Hospitality Group, founded by Peter and Martha Pollay in 2016. To find out more, visit https://posanarestaurant.com.
Looking for a restaurant that serves authentic Greek food? You’re looking for Feta Flav in Hendersonville!
We stopped in for dinner yesterday, a Saturday. We didn’t have a problem getting seated, but it was busy. That was good, considering I was interested in checking out the “whole package” – getting a feel for how they would handle being busy, as well as food quality, pricing, presentation, authenticity, interior feel, cleanliness, and service.
So what’s my take? Feta Flav’s an all-around winner! It’s a classic, intimate neighborhood eatery, where owners move between the kitchen and front of house. Servers are friendly and personable. The food’s authentic, made from “recipes [that] are over 300 years old and and passed down from family members.”
The Owners
This is how they describe themselves: “Chef Alex Baxevanis boasts his two cultures Greek and American in his menus. He loves to cook traditional flavors with bold spices, simply plated. Chef Ashleigh thrives with playful and fun flavors in her desserts and breads.”
The Journey
Although Co-owners & Chefs, Alex and Ashleigh Baxvanis are known for their food truck, and now this restaurant, they have backgrounds in a variety of hospitality/culinary ventures.
What’s Next
Renovations are underway in the space next door. They were using it as a commissary for their food truck, but are now converting it into a second Dining Room for additional restaurant seating. I think they’re going to need it.
Wine and Beer are coming soon. They want to keep it simple, so there are intentionally no plans to have a full bar. Things change, of course, but that’s how it stands as of now.
Meal Notes
I ordered more than I normally would so we’d be able to sample a variety of dishes. The plan was to take home whatever was left.
When I heard about the flambéed Goat Cheese, ordering it was a no-brainer! Melted inside with crusty, crunchy edges. Awesome. We put some of it on more toast that came with it. Perfect, because it’s rich.
Portions – every single dish – were large. Go hungry!
Spanakopita in Greek means “Spinach Pie”. You may have, but I’ve never had so much spinach inside Spanakopita! It was a nice mix of onions, feta, and aromatic herbs. I scooped a little out and used it to top a slice of toast.
Sliced & toasted house-made Foccacia bread is complimentary for each table. Now and then Chef Ashleigh changes up the type of Focaccia she makes.
One of the specials this night was Fried Brussels Sprouts, one of the most delicious things I had in a while. Tried to stop after a few, pushed the plate to the end of the table, but kept reaching over with my fork for just one more. 🙂
Bill would have never ordered the “side” House Salad as his Gyro side if he’d known how big it was going to be.
Speaking of the Gyro, my gosh, take a look at the amount of meat in that thing! The Lemon Potatoe side had great flavor, but could have been cooked just a “titch” more.
Dessert. Bummed they were out of Baklava, but Ashleigh had made Kataifi, something new to me. It’s “a Greek dessert made of shredded phyllo dough that’s rolled into nests, brushed with butter, and filled with nuts. The dough is then baked until crispy and soaked in lemon honey syrup”. Liked it a lot, but to be fair, I need to compare it to Ashleigh’s Baklava. 🙂
The Space
Inside, the restaurant has a bright, fresh feel in traditional blue and white. Loved the framed posters in Greek on the walls, and the traditional Greek paterned vase and flowers on the table.
It’s a good thing they top their tables with paper. We made an uncharacteristic mess. No excuses, just a messy fact.
Rocky’s Hot Chicken Shack, the ultimate stop for Nashville-style hot chicken and deliriously good Southern soul food, is bringing back live music to their Sweeten Creek location with the restaurant’s Wings and Strings series.
This spring and summer, Wings and Strings will be held every Thursday, starting May 23, from 6:30 to 8:30 p.m.
Guests can enjoy Rocky’s delicious hot wings and other fan favorites like their Fried Green Tomatoes and Pimento Cheese Chicken BLT while listening to live acoustic tunes. Please find the full music schedule HERE.
Rocky’s Hot Chicken Shack
For any Rocky’s fans who cannot attend, check out online delivery services, Kickback, DoorDash, Uber Eats and Takeout Central, to bring their mouth-watering food straight to your door.
This annual competition is designed to promote and spotlight the talent of chefs, pastry chefs, and mixologists as well as the vast array of local products, produce and proteins available across the state of North Carolina.
“We are proud to see 2024 mark the eighth year of competition for our annual Chef Showdown series. With this competition, the NCRLA continues to showcase the incredible talent of our chefs, pastry chefs, bartenders, and distilleries from across the state,” says Lynn Minges, president and CEO. “It’s always exciting to start a new season of competition. To see the energy, creativity, and passion of all of the competitors who will feature local North Carolina ingredients as they compete, is inspiring and delicious, too.”
Presented by Got To Be NC, aka, the NC Department of Agriculture, the Chef Showdown features culinary and mixology competitors who will showcase North Carolina proteins, produce and products on competition plates and in competition craft cocktails.
For these North Carolina culinarians, it’s all about keeping it local, supporting as many North Carolina farms and producers as they can on each plate and in each glass. After that, it’s up to each competitor to really take it over the top.
The 2024 preliminary rounds of culinary competition will feature 53 talented chefs presenting savory dishes and 11 amazing pastry chefs from across the state who have been selected to cook their way through the first rounds of competition on the road to the 2024 win.
Each culinary competitor is invited to compete in one of five preliminary rounds of competition.
Then, based on the preliminary round judges scores and notes, 26 chefs (18 chefs making savory plates and 8 pastry chefs) will become 2024 Chef Showdown semi-finalists and will be invited to compete in one of two regional rounds of competition.
Based on their regional round scores, only 20 of these chefs – 15 savory chefs and five pastry chefs – will be finalists and as such, will be invited to move on to compete in the 2024 NCRLA Grand Finale.
20 teams of NC mixologists and distilleries will participate in one of two preliminary rounds of the 2024 mixology competition.
Then, based on judge’s scores and notes, 10 teams of mixologists and distilleries will be invited to move on to the semi-final regional rounds of mixology competition. The top scoring six semi-finalists will be invited to stir and shake it up at the 2024 NCRLA Grand Finale.
At stake, the coveted titles of NCRLA Chef of the Year and NCRLA Pastry Chef of the Year, NCRLA Mixologist & Distillery of the Year and the 2024 NCRLA Mocktail of the Year, all to be awarded at the competition’s Grand Finale on August 26, 2024, at Bay 7 at the American Tobacco District in Durham NC.
Top-title winners will also go on to become members of the prestigious 2024-2025 Got To Be NC team of culinary and beverage ambassadors.
New in 2024: An extended mixology competition this year begins with a pair of preliminary round competition dates, followed by two of regional semi-final rounds. The 20 participating teams of NC mixologists and distilleries will each participate in one of two preliminary rounds of mixology competition.
Then, based on judge’s scores and notes, 10 teams of mixologists and distilleries will be invited to move on to the semi-final regional rounds of mixology competition. The top scoring six semi-finalists will be invited to stir and shake it up at the 2024 NCRLA Grand Finale.
New in 2024: This year’s new “Born in the Carolinas Awards” will be awarded to the chef, pastry chef and bartender who best showcases the use of any Pepsi product cleverly and creatively incorporated into the ingredients in a savory plate, dessert and in a cocktail and mocktail. Competitors are not required to use Pepsi products in their competition dishes, cocktails and mocktails; but if they do, they are eligible to be considered for one of these four awards to be presented by Pepsi. These four winners will be announced in early August 2024.
Featured again in 2024: Four “Undeniably Dairy Awards” to be awarded in mid-August, prior to the Chef Showdown Grand Finale to the chef, pastry chef and bartender who showcased the best use of NC cow’s milk dairy products in a savory plate, a dessert, a cocktail and a mocktail. Competitors are not required to use dairy products in their competition dishes and cocktails, but if they creatively and cleverly use cow’s milk dairy products in both rounds of competition, they are eligible to be considered for this quartet of additional 2024 accolades presented by The Dairy Alliance.
All preliminary and regional round competition events are private, open only to competing chefs, judges and select sponsors. Media is invited upon request.
The NCRLA is proud to compete at some of North Carolina’s finest community college culinary schools throughout this competition, each one serving to teach and inspire the North Carolina hospitality industry of tomorrow. This year we are holding our mixologist preliminary and semi-final competitions at home base for some of our previous champions and runners-up.
AB Tech Competition Team helped with the Asheville round of competition.
Go Here for a list of all of our culinary and mixology competition venues.
Tickets for the August 26 NCRLA Chef Showdown Grand Finale will go on sale in mid-July 2024. Mark your calendars now. Stay tuned for details.
About NCRLA
The North Carolina Restaurant & Lodging Association (NCRLA) NCRLA is the driving force behind the state’s $30 billion hospitality industry. The mission is to Protect, Educate, and Promote the North Carolina hospitality industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visitwww.ncrla.org.
Looking Glass Creamery, a small family dairy farm and cheesemaking business located in Columbus, NC wins a bronze medal at the recent World Championship Cheese Competition held in Wisconsin every two years. The winning cheese, Drovers Road, was entered in the Natural Rind Cheddar division scoring a 98.275 out of 100 possible points. The competition brings together some of the best cheeses from all over the world with more than 3,300 entries from 25 countries. The family and a small group of employees milk 25 cows and process all the milk into cheese and age it in underground cellars on the same farm. “We are delighted to be in the ranks of some of the best cheesemakers nationally and internationally. To win an award for our cheddar in Wisconsin, the heart of cheddar country, is pretty awesome.” Says co-owner Andy Perkins.
Looking Glass Creamery was started in 2009 by husband and wife team, Jennifer & Andy Perkins outside of Asheville. The company started out making fresh to aged artisan cheese and expanded to include preserves, ice cream and hard cider after they purchased the farm that was their milk supply in 2017. After building a new creamery and farm store, the business was moved onto the farm in the rolling foothills of Polk County in Columbus NC. The best place to buy their cheese is directly on the Farm. It is also available for retail sale at Hickory Nut Gap Farm Store, Mill Spring Farm Store, South Slope Cheese Company, and the Chop Shop Butchery in Asheville. Drovers Road is also featured on many great restaurant menus and the company is proud to be a part of the non-profit Equal Plates Project in Asheville NC that supports local farmers in growing food that will be transformed into scratch-made, nourishing meals for vulnerable communities. Distribution is available in NC & SC and beyond via Inland Foods.
The company will be a full-time vendor at a nearby farmers market for the first time in years. “We are looking forward to participating in the Hub City Farmers Market in Spartanburg now that we are getting settled on the farm.” says Jennifer Perkins, co-owner. Spartanburg,SC is the closest urban center to the farm and an easy 25 minute drive on Highway 9. The farm is also centrally located between Greenville, Asheville, and Charlotte. It sits amid the horse farms and wineries in Polk county making a great addition to an afternoon trip to the country and as a family friendly destination.
Visit the farm at 115 Harmon Dairy Lane, Columbus NC 28722. The Farm & Store is open to the public every Thursday thru Sunday from 11am to 5pm. Farm Store Phone Number: 828-222-0751. The store offers housemade cheese, preserves and hard cider for sale along with other local and specialty food products. Enjoy light food service, cheeseplates and wine for sale by the glass and bottle. All of it can be enjoyed on site from tables with a mountain view next to the kitchen garden. Visitors are welcome to explore the farm, look into the subterranean cellars where the “World Champion” cheese ages and see the cheesemaking production floor through glass windows.
What the heck is Ghost Ice? You might have seen it included in cocktail descriptions. There are a couple of ways to answer this question: 1) It’s completely clear ice, and 2) “Ghost Ice” is a brand of ice trays and system that can be used to make completely clear ice cubes.
Pictured above is one of three Old Fashioneds. We all agreed it was just about the best Old Fashioned we’d had. It was described on the menu as made with Ghost Ice. Notice you can’t see the large, rectangular cube through the glass, under the surface.
How Ghost Ice and bars with “ice programs” do it and how you can do it at home. The clear ice is based on “directional freezing”, meaning that the water is forced to freeze in one direction only – downward, like the way a lake freezes from the top down. As the water freezes, impurities are pushed downward and if timed correctly, you end up with crystal clear ice.
If you’re into it and want to make your own, you CAN make crystal clear ice at home with specialiced Ice Molds that force directional freezing. This article, How to Make Clear Ice at Home . . ., explores whether you need to boil water, use distilled water, or are okay with plain old tap water. The author also tested various clear ice tray systems in depth and has recommendations.
Lennox Station co-owners “Dale Salvaggio-Bradshaw and Steve Bradshaw, Dr. Charlotte Riddle and Clement Riddle and Alisa and Bart Salvaggio raised their children together in Hendersonville and have been friends for over 20 years. The families are all lovers of the outdoors and consider the property the perfect location for their vision.” – Hendersonville Times-News, April 9th, 2022.
“The vision for the space includes a neighborhood grocery with locally-sourced meats and produce, a bakery and café, brewery and a restaurant.” – Hendersonville Times-News, April 9th, 2022.
The original building that houses Trailside Brewing was “built in 1915 and retains much of the character of the original structure. Lennox Station has been the home to the Freeze-Bacon Hosiery Mill, the Wing paper Box Company, and later, the first Hendersonville Lowes. Learn more fascinating history of Lennox Station.
Trailside’s interior Tasting Room is expansive, but somehow feels warm and welcoming. It’s cool that you can get an up close and personal view of the brew tanks right behind the counter.
We were wondering if it would get really loud with a lot of people inside, but even as the crowd built, the noise level didn’t. It’s probably similar when live music is playing.
There’s another huge open space adjacent to the main tap room/brewery that looks set up for overflow and/or private events. That’s just a guess on my part.
Just outside is plenty of patio space with a variety of seating options, including a killer Fire Pit. They’ve surrounded this space with fantastic planters that are full of flowers and lush greenery in growing months. I didn’t include an off-season picture because I couldn’t get past the barbed wire look of the empty vines.
Between us, we had a pint of Trail Hazer IPA and a 1/2 pint of Community Brew Stout. Both tasty. If you’re not feelin’ beer, they also serve up Wines, Prosecco, and Non-Alcoholic drinks. A food truck was parked right outside the side door, which seems to be a daily thing. Not sure, but I’m guessing this will continue even after the new Market and Cafe open.
Exciting news about the new Market and Cafe coming soon to Lennox Station in a following post. I was lucky enough to randomly run into and chat with the lovely couple that’s taking on this project. They gave me a peek at the plans for both the Market and Cafe and I can say with confidence, the entire project is going to be awesome!
Flush with cash and ideology, Chow Chow was birthed in 2019 with the help of a $75k cash infusion from Asheville’s Convention and Visitors Bureau. The intent was noble. With a focus on exploring historic Southern Foodways, get everyone to “the table” where through the sharing of sustenance, race and class divisions could be understood and overcome in a meaningful way.
From the outside, and having produced many events myself, it looked like a spending spree right from the start. Slick website, videos, graphic design, large format printing, equipment rental, marketing & advertising, speakers, presenters, etc. Rather than test the waters with a more toned down inaugural event, it looked like the intent was to deliver a full-blown event that had been going on for years and was too big to fail.
Of course it got too political almost immediately. Although I’m in awe of what the man does and has accomplished, José Andrés appeared on the main stage wearing a shirt that read, “I am an immigrant”. Apparently he came to town to make a statement, as well as to support his protégé, Katie Button, Chef and Owner of Asheville restaurants, Cúrate and La Bodega, and one of the founders and forces behind Chow Chow.
By 2021 Chow Chow had morphed into clench-fisted in-your-face accusations of racism and classism, insulting and alienating a huge swath of the local population. Chow Chow Communications manager and Owner & Principle, Jefferson Ellison of Jawbreaking Creative, proudly released a marketing video in which he emphasized, “In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy…” Chow Chow Board President at the time, Jessica Reiser, states in the video that Chow Chow is also about “Racial Justice, Food Justice, and Climate Change.”
Fast forward to 2023. Melissa Scheiderer was named new Executive Director. Under her watch, Chow Chow’s strongly worded “Code of Conduct” (threat) was spelled out on their website. It read in part, “By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.” It had been revised from the original “You will be forcibly removed by our staff”.
Chow Chow 2023 Executive Director Melissa Scheiderer’s Linked in Profile
Even with multiple event name changes, restructures, various Directors, and CVB investments totaling over $210,000 over the event’s four year run, by 2024 Chow Chow and its non-profit collapsed under a $27,218 deficit and non-payment to many vendors.
A message to unpaid vendors read, “Unfortunately, there is no plan to resolve Chow Chow’s debts or honorariums owed. There are no longer any resources, staffing, or funds to continue without incurring more debt. Donation contribution letters were issued to the beverage & culinary vendors who remained unpaid in hopes that at least the contribution could be converted to a write off,” according to the board, comprising local, volunteer community leaders and food and beverage professionals. – Asheville Citizen Times
The outcome could have been so different, in my opinion, if organizers had stuck to honoring the historic people and food of the South, sharing stories, historic ingredients, cooking methods, even seminars with experts presenting different points of view that were open for discussion afterwards.
The most cogent and understated statement I’ve read to date is, “It [Chow Chow] lost some of its focus around the food and became more about other things.” – Robin Stevens, co-owner and sales and marketing leader at Noble Cider
Right place. Right time. Scooped the answer to the question, “Guess What” when I was at ShareWell Coffee Co. & Roastery’s 2nd Anniversary celebration in Flat Rock yesterday.
The story begins two years ago when Zach and Candice Pritz welcomed Sharewell’s very first customer, Mei-Ling Varnell. Mei-Ling went on to open Hidden Trails Coffee House in Horse Shoe Gap Village. They all became good friends and continuously supported each other’s businesses.
Now the story takes an interesting turn. After a more than successful run, Mei-Ling is retiring to spend more time with family and Sharewell’s taking over the Hidden Trails Coffee House as a second location. It’s right on the Ecusta Trail and will have easy access.
That’s not the end of the story for Sharewell. They’re moving their roasting equipment and everything related to it out of the Flat Rock shop to a dedicated location where they’ll have more space for roasting, bagging, shipping, etc., and be able to accommodate more people in classes.
Once the roaster and other equipment are moved out of the Flat Rock shop, they’ll be sprucing up that space and expanding seating.
I also learned that like other area coffee shops, Candice and Zach were having a hard time finding a good bakery that sold wholesale. So, they brought baking in-house. I had a delicious muffin, but next time I’m going to get one of their hand pies. They looked terrific coming out of the kitchen.
Congratulations to Zach and Candice on the success of the business you’ve poured your heart and soul into.
Three of us tried Claywood for the first time a few days ago. We waited until they’d been open for a couple months and had a chance to get their footing.
During those months, the three things I heard most often were, “owner Carly is so nice”, “it’s too expensive”, and “their ‘boards’ are too big, have too much piled on them, and I have to dig around to get to what I want”, in that order.
I can confirm that owner Carly IS very nice after many online conversations with her. I wasn’t able to attend their opening preview, but they did know when three of us were coming in. That said, I can honestly say we got one bit of special attention (a complimentary board), but otherwise were treated like everyone else.
My take after an evening at Claywood
We had no idea that complimentary board was headed our way (thank you Carly), so we ordered a Mimosa Board, and three Small Plates: Carrot and Ginger Salad, Caramelized Brussels Sprouts, and Spanakopita Strudel. It would have been way too much food even without the complimentary smaller board. We had time to cancel the Sprouts, but nothing else. We each brought a small box of fruit, cheese & more home.
Boards
If you look at what’s on each board and what it would cost you, at current prices – to purchase all of those ingredients, prep, and serve – the price is fair. Many of their boards are large, so it may feel like the price is high, but you’re not just paying for what’s on the board, you’re also paying for preparation, presentation, service, ambiance, convenience, and overhead. And Claywood’s boards are meant to be shared, so there’s that.
If it makes sense for them financially, it would be nice to have one or two smaller boards on the menu.
As far as having to dig for what we wanted, we didn’t have any problem getting whatever we wanted from the boards. Everything’s presented beautifully. A feast for the eyes and belly. Small gold-colored tongs and spoons for sauces come with the boards. I admit to using my fingers once or twice. Don’t judge me.
Small Plates
I feel like a couple small plates might be priced a little high, but overall, they’re reasonably priced. Very much like what you’d expect at other area restaurants.
Brunch
Not only does Claywood’s current Brunch Menu look especially delicious, prices are average among nicer restaurants in the area.
Cocktails, Wine & Whiskey
Claywood’s classic and original cocktails listed on their menu average just under $16. I consider that expensive for Hendersonville. You can always order a basic (like a G&T) cocktail made with “well liquor” if you prefer. They have a nice selection of NA cocktails, too.
That said, from what I experienced, Claywood’s bartender Bret is exceptional. Tell him what liquor you like, taste preference, etc., and he’ll whip you up something delicious. Sit at the bar and watch the show. No pressure, Bret. 😉
Their curated Wine & Whiskey programs are solid. They already have over 120 bottles in the whiskey program to choose from. Keep an eye on the offerings as they grow.
The Space
Claywood’s tag line is “Wine & Whiskey Social”. They’ve done a great job converting a long, narrow rectangle into a warm, cozy space with sofa seating, leather-like sofa and club chairs like you’d find in a lounge, nice bar seating, and a few tables. It’s about socializing and conversation. In the back of the space is what they call “The Social Room”. It’s the only place I saw with a screen on the wall. As of now, it’s for overflow seating and private events. It’s lovely. See the gallery below.
The Crew
As soon as we walked in, two out of three working the open kitchen recognized me, and I them. I knew Sous-Chef Jordan and Line Cook Alex when they worked at The 2nd Act, The Buzz, and now Claywood. Love living in a town where this happens! Chef W. Flakes is new to the area. He goes by “W”. Just say the letter.
I also recognized our server Chris. He’s currently working at Claywood and another spot in town. He’s pretty amazing, handling the entire dining room by himself this evening. Bret might have jumped in a couple of times? Every picture I took of Chris is blurred to some extent because he rarely stopped moving.
Bottom Line
Claywood’s offering a relaxed, elevated experience that’s new for Hendersonville. The demographic leans younger, but not exclusively. Feel is somewhere between “bohemian” Asheville and “professional” Greenville, SC. Dress? I’d suggest “dressy casual”. It reminded my friend of being in a bigger city, hanging out with urban professionals after work.
Go to Claywood and see what you think. Pretty sure you’re gonna to love it!
NOTES:
Claywood’s Menu is a little hard to find on Mobile screens. It’s found by clicking the image under “Claywood Food And Cocktail Menu”.
Live Music Friday evenings from 6-8pm
They’ve paid for dedicated parking, free for customers, in the lot next to their building. Not sure if that will continue after the 7th Ave road construction is completed?
It’s quieter than many other bars. At least it was this night.
Claywood’s a good spot for meeting up with friends for drinks.
