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
