“Too Many Cooks” Might Be a Myth
Fusion and fortitude with all hands on deck Restaurants come and restaurants go, but Shine, celebrating its first anniversary in January, seems grounded in…
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It Was in the Cards
Innovative restaurateur opens a high-concept bistro A couple years ago, a brave chef introduced cricket tacos to Hendersonville. Last month, an inspired restaurateur opened…
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“I’m So Glad Someone Still Serves Bread”
Italian gem Vescovo puts a friendly face on upscale eating There are two types of people: those for whom beets are proof of natural…
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Welcome to Bourbon Street
It’s probably quite premature to say craft beer is over, but stealthily, in the last handful of years, spirits have snuck back in and…
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Flood of Favorites
Because their stated theme is “approachable French,” restaurateurs Janna and Chuck Watson probably couldn’t help naming their new restaurant after Western North Carolina’s famous…
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Modest Dreams, Major Taste
Thanks to reality TV, today’s career cooks are expected to be entertainingly tyrannical and/or ultra-charismatic — obsessive-compulsive at the very least. And chefs don’t…
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The Secret Life of Protein
Once January arrives, carrying its wind of cold regret, it’s time to seriously reassess one’s wellness goals. Gym memberships skyrocket this time of year,…
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Friday Night Lights
There’s a stagey little archway — something like a wedding gazebo, but with a neoclassical flourish — that separates the front room of The…
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Quelle Surprise
Dat’s Cajun Café is hiding the best desserts in Hendersonville. They don’t do beignets, the de rigueur treat offered these days at so many…
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Seeds of Enterprise
Johnson & Wales-trained Mike Vitelli, former executive chef at the Lodge at Lake Lure, spotted a niche in the foodie market from an insider’s…
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