Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
19 results
for Restaurants--Asheville
Currently viewing results 1 - 15
|
PAGE
OF 2
|
Next |
Record #:
13724
Author(s):
Abstract:
In this on-going series of articles called Expense Account Dining, Spence describes The Greenery, located in Asheville.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 10 Issue 7, July 1990,
p69-70, il
Periodical Website
Subject(s):
Record #:
15012
Author(s):
Abstract:
Jeff Miller and his wife Missy operate Luella's Bar-B-Que located in Asheville. The restaurant opened in 2007, and Luella's top seller continues to be the pork barbecue sandwich with slaw and a side of macaroni and cheese.
Source:
Full Text:
Record #:
21188
Author(s):
Abstract:
Tupelo Honey opened in Asheville in 2001 and has been one of the city's most popular restaurants. The Sheer Bliss Tupelo Burger is a star menu item. In 2008, Stephen Frabitore purchased the property. He decided to expand, but not franchise, since he preferred to control the brand. There are now seven restaurants in three Southeastern states--North Carolina, South Carolina, and Tennessee.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 33 Issue 11, Nov 2013,
p34, il, map
Periodical Website
Subject(s):
Record #:
22292
Author(s):
Abstract:
Restaurateur and chef Joe Scully and partner Kevin Westmoreland opened the popular Corner Kitchen in Asheville's Biltmore Village in 2004. This fall they have opened a new restaurant, Chestnut, on Biltmore Avenue in downtown Asheville. Scully discusses the new venture.
Source:
Subject(s):
Record #:
22357
Author(s):
Abstract:
Chef/founder Sam Etheridge's Ambrosia Bar & Bistro is located in North Asheville in the Beaver Lake Shopping Center. Richards's review provides information on Etheridge's background and some of his servings.
Source:
Subject(s):
Record #:
22489
Author(s):
Abstract:
Certified Holistic Health Coach Medea Galligan and husband Dan run Medea's Espresso and Juice Bar, a casual restaurant devoted to healthy, organic, hormone free, and antibiotic free food options, including raw juices and locally sourced ingredients. The cafe also offers artisans a place to market their works.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 1, January 2015,
p9, por
Periodical Website
Subject(s):
Record #:
22646
Author(s):
Abstract:
Chocolate lovers wait in long lines at French Broad Chocolate Lounge in Pack Square, Asheville, North Carolina, for truffles and caramels. Owned by Jael and Dan Rattigan, the French Broad Luscious Chocolates LLC, grossed $2.6 million in 2014, selling 18 tons of chocolate through their store or as bars through other businesses.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 35 Issue 4, April 2015,
p36-41, por
Periodical Website
Subject(s):
Record #:
23120
Author(s):
Abstract:
Loretta Woolley, owner of Mayfel's in Asheville, North Carolina, discusses her restaurant's namesake, history, and cuisine.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 6, June 2015,
p22-23, il, por
Periodical Website
Subject(s):
Full Text:
Record #:
23609
Author(s):
Abstract:
A popular Cajun and creole style cafe, Another Broken Egg Cafe, recently opened in Biltmore Park.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 3, March 2015,
p28-29, il
Periodical Website
Subject(s):
Record #:
23625
Author(s):
Abstract:
From the minds of local chef Steven Goff and manager Peter Slamp comes King James Public House in Asheville. Serving pub fare--the expected and the experimental--the public house has become a neighborhood favorite.
Source:
Subject(s):
Full Text:
Record #:
23630
Author(s):
Abstract:
Asheville's latest restaurant, The Admiral, combines elegance, hip culture, and experimentation to create a unique and inviting atmosphere.
Source:
Garden and Gun
(NoCar AP 2 G247), Vol. 6 Issue 3, June/July 2012,
p110-111, il, por
Periodical Website
Subject(s):
Full Text:
Record #:
23840
Author(s):
Abstract:
Maria Papanastasiou opened a cafe and bakery called Filo in 2006 after attending culinary school, working in New York restaurants, interning in France, and serving as the pastry chef at The Biltmore Estate's Bistro. Global foods, specifically Greek cuisine, influence the menu at the Asheville restaurant.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 7, July 2015,
p26-27, il, por
Periodical Website
Subject(s):
Full Text:
Record #:
25510
Author(s):
Abstract:
The monthly Blind Pig Supper Club offers a secret menu and location inspired by ingredients grown in Asheville.
Source:
Subject(s):
Full Text:
Record #:
29676
Author(s):
Abstract:
The Farm, located in Candler, North Carolina, is an event center, a retreat location, a rustic wedding destination, a state-of-the-art experiential teaching kitchen and a gathering place. The owners, Myron and Beverly Gottfried, teach cooking classes and host culinary escapes. The culinary ingredients are grown at the farm or locally sourced.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 11, November 2016,
p26-27, il, por
Periodical Website
Subject(s):
Full Text:
Record #:
36452
Author(s):
Abstract:
By the time a moose head, product of self-made millionaire Charles Chapman’s decades ago hunt, was given to its owner’s grandnephew, its final home was in question. It found a home in the appropriately and ironically named The Moose Café. Through it, the restaurant was given a conversation piece and connection with an important historical figure. For seven years, Chapman was the owner of the National Register of Historic Places listed, nineteenth century constructed Smith-McDowell House.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 1, January 2016,
p90
Periodical Website
Subject(s):