“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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Purple Corn, Fried Potatoes, and Port Meringue
Fusion restaurant features the bold flavors of the “Southern Cone” Peru is having a culinary moment. Last year, The World’s 50 Best Restaurants Academy,…
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They’re Counting Calories So You Don’t Have To
A new grab ’n’ go-style restaurant recently opened in Flat Rock, and it’s exactly what everyone who wants to eat healthier (but isn’t sure…
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Life in the Favilla Lane
With an accent thicker than melted mozzarella, Andy Favilla fusses about the travails of professional pizza life, a physical and metaphorical place he’s inhabited…
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Main Street Mélange
Newest iteration of French-in-the-mountains opens in Saluda That old Low Country/High Country connection is warming up the ridgeline again, as chefs escape the subtropical…
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Taking Wing
Raynard Walker is running a cottage industry in wings at DreadLife Kitchen in Edneyville. The Hendersonville native started with a home-based catering company and…
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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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Fishing for Something Different
Mauricio Montano doesn’t care about comfort food — at least not when it comes to his latest venture, Mariscos, a high-concept restaurant specializing in…
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