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Tanah Hole-y: Asheville, Donat HOLE North Carolina

Tanah Hole-y: Asheville, Donat HOLE North Carolina

Saya hanya mempunyai pengalaman yang suci.

Ia melibatkan ziarah donat.

Di Asheville Barat, anda melihat glider paling berkarat di hadapan sebuah kedai donat bernama HOLE, dengan trak / van vintaj berwarna biru bayi di tempat letak kereta. Dan selalu menganggapnya seperti trak makanan atau sesuatu.

"Lori itu lebih merupakan papan iklan maskot," kata pemilik Ryan Martin, membalikkan tepung dengan tenang ketika saya bercakap dengannya pada hari Jumaat pagi. "Kami tidak memandu. Pelanggan boleh duduk. "


Sebagai pelanggan, Ryan dan isterinya, pelakon Hallee Hirsh, menjadi berminat untuk belajar membuat adunan. Hallee terus bekerja di sini, kemudian mereka kemudian membeli tempat itu.

Menu ini sangat mudah: empat donat yang baru dibuat di daftar tunai dalam kotak putih kecil dengan pintu kaca yang boleh anda buka: bourbon molase, koko, glasir vanila, dan bijan dan kayu manis almond panggang. Empat pada satu masa, dan satu berubah setiap minggu.

Sebagai tambahan kepada empat yang segar yang dipamerkan, mereka mempunyai donat ragi, yang dibangkitkan sepanjang malam.

Di belakang kaunter, anda dapat melihat donat dalam proses pembuatannya, serbuk tepung muncul ke udara seperti salji yang lebat, bulatan kecil doh berkembang menjadi masa depan torus mereka.


Pekerja Laurie Crosswell berseri-seri di daftar penuh senyum dan mengatakan bahawa dia jatuh cinta dengan tempat itu setelah hanya berpindah ke sini enam bulan yang lalu. "Tempat ini seperti Sorakan untuk donat, "tambahnya.

Tepung batu-batu adalah tempatan. Saya melihat roda lelaki dalam beberapa bahan di atas dolly. Ryan mengambil masa dari persiapannya untuk menulis cek kepadanya, menyerahkannya kepada lelaki itu secara peribadi.

Dua anak kecil meraih sebatang pelekat HOLE bernilai $ 1.00, kerana menganggapnya percuma. Tidak ada yang keberatan.

"Kami juga mengeringkan buah persik, strawberi dan halia untuk topping," tambah Ryan.

Sebelum saya mencuba keempat-empatnya, saya meminta Ryan untuk menerangkan bagaimana dia membuatnya. "Mereka renyah di luar, lembut di dalam," katanya. "Sebilangan menggambarkan mereka serupa dengan donat Amish."

Nampaknya, nisbah protein yang tinggi dalam tepung memberi mereka keperangan, dengan gula yang tidak terlalu banyak. "Ada sedikit kunyah kepada mereka," tambahnya.

Semasa saya pergi, saya menawarkan untuk membeli keempat-empat yang dipamerkan, tetapi mereka memberikannya secara percuma dalam beg kertas putih dengan kopi PennyCup dari roaster di pinggir jalan di Arts District.

Di rumah setelah memotret mereka di papan pemotong, saya mengambil misi kepahlawanan melahap keempat-empatnya.

Ia mesti dilakukan.

Semasa melakukan ziarah donat, minimum yang mesti anda makan adalah empat.

Saya makan bijan dan Kacang Almond Toasted terlebih dahulu, dan suka bagaimana gigitannya menjadi makanan yang kenyal tetapi tidak terlalu manis. Rasanya seperti roti bakar kayu manis dan croissant entah bagaimana secara ajaib bergabung ketika lahir, muncul sebagai lingkaran indah. Molasses Bourbon adalah juara yang menarik sepanjang perjalanan donat saya. Dan saya selesai dengan Vanilla Glaze yang sedap.

Saya membenarkan semua ini dengan kandungan protein tinggi.

Tekstur donat HOLE ini tidak seperti yang pernah anda rasakan. Mereka besar apabila anda melihatnya tetapi mereka bergerak dari kenyal ke lembut di mulut anda dan sama sekali tidak merasa berat.

Hei, saya makan empat.

Saya harap saya mendapat lima.

Berprotein tinggi. Protein tinggi.

Ini adalah tempat yang bagus di atas bukit dari French Broad River, bahagian dalamnya yang hampir seperti pondok ski, sangat selesa.

Dengan resipi sendiri, HOLE mungkin menjadi kedai donat teratas di alam semesta.


Asheville, North Carolina: Panduan Makan Akhir Pekan

Asheville adalah salah satu Bandar Makanan Terbaik di Selatan & # 8217, yang dipilih oleh para editor Taman & amp Gun. Lihat semua bandar di sini. Adakah anda bersetuju dengan pilihan kami? Tidak bersetuju? Sampaikan pendapat anda di Facebook atau Twitter. #SuthernFoodTowns

Tidak lama dahulu, orang-orang Caroline Utara Barat umumnya mengejek bau jalan raya dan malu-malu dengan wiski putih mereka, tidak pernah menganggap bahawa ruji komuniti mereka dapat menimbulkan kekacauan di kalangan orang luar. Kemudian pemakan di tempat lain mula teruja dengan kacang pusaka dan sirup sorgum, dan Asheville hampir semalam pergi dari kuliner yang juga berlari ke tempat perlindungan tradisi makanan gunung yang dihormati. Ladang keluarga di kawasan ini yang masih hidup dan kemasukan petani muda yang idealis membuat pergeseran cepat dapat dilakukan, disokong oleh koki berwawasan, aktivis makanan, dan ekonomi yang didorong sebahagiannya oleh pengunjung yang ingin mencuba bir dari kilang bir yang sedang berkembang di bandar ini. Hubungan bohemia Asheville untuk kolektivisme dan kraftangan mengikat mereka semua, sikap yang telah bertahan bahkan ketika kota ini menjual cair tempe alpukat dan tauhu selai kacang untuk kaviar trout dan keju cuci padi — dikejar, secara semula jadi, dengan saus apel Appalachian.

Kedai Gadis Awal terletak hanya satu cerita di atas jalan raya di pusat bandar, tetapi semangat pegunungannya yang murni sesuai dengan ketinggian yang masih tinggi. Terdapat sentuhan pesona langsung ke ruang makan John dan Julie Stehling, yang dilapisi kayu dan tanaman rumah, dan praktik pertanian di seluruh menu. Tetamu suka berebut ubi jalar dan sosis walaupun pada pukul 8:00 pagi, pelayan tidak akan tersentak jika anda bertanya bir tempatan mana yang paling baik melengkapkannya.

Sandwic ham, telur, dan biskut keju Early Girl.

Sebilangan besar pelancong menuju ke selatan dari Early Girl untuk menghabiskan hari di Ladang Biltmore, tetapi jika anda sudah menjelajahi peninggalan yang luar biasa dari era sebelum cukai pendapatan, anda mungkin akan menjelajah Blue Ridge Parkway. Mountains-to-Sea Trail dapat diakses dengan mudah dari Hendersonville Road sekiranya anda ingin mencuba sesuatu yang lebih lama daripada berjalan santai, ambil beberapa peruntukan di kawasan berdekatan Basikal Liberty.

Untuk minum tengah hari, pergi ke Omni Grove Park Inn, di utara pusat bandar. Resort bersejarah baru-baru ini menyegarkan santapannya, tetapi hanya sedikit hidangan yang dapat menandingi kesempurnaan coklat panas di tepi perapian di Great Hall atau, jika tidak terlalu sejuk, di teres yang menghadap Asheville dan Blue Ridge Mountains. Selepas itu, masuk ke kejiranan Montford, tempat tinggal Tanah Perkuburan Riverside- taman peringatan yang menghadap ke Sungai Broad Perancis di mana para penulis O. Henry dan Thomas Wolfe dikebumikan - serta lokasi asal Sembilan Batu, ode kepada mi dan rasa Caribbean yang telah menjadi institusi Asheville. Sebiji ikan trout dengan lada kari dan kembang kol sangat lazat, dengan sos yang cukup baik untuk meraih roti City Bakery yang kedua dengan sapu bawang putih.

Sekiranya pada hari Jumaat pertama setiap bulan (kecuali pada bulan Januari, Februari, atau Mac), Downtown Asheville Art District Jalan Seni Jumat Pertama menyediakan hidangan koktel dan makanan ringan yang ideal di tempat yang sering diabaikan Loceng malam. Walaupun Cúrate mewakili selera koki Katie Button ke dalam masakan Sepanyol, Nightbell berdiri sebagai bola meriam yang menyeronokkan ke dalam masakan Amerika: Mainan dapur yang menarik di salad Caesar, steak tartare, dan roti jagung sangat hebat.

Untuk pencuci mulut, balikkan ke arah Lounge Coklat Broad Perancis, Dan dan Jael Rattigan memberi hormat kepada potensi kakao. Menu lounge merangkumi ais krim, kue, kek, dan minum coklat, tetapi anda mahukan sekotak truffle.

Donat telah menjadi simbol pemanjangan tanpa akal, status yang bertentangan dengan warisan hari kerja pastri. Namun terdapat garis lurus dari rumah ladang di mana adunan ragi digoreng Donat Lubang, operasi West Asheville muda. Di sana, pembuat roti mengukir dan mengukir pelbagai jenis yang menonjol untuk siluet kental mereka dan rasa yang betul mengikut musim seperti bourbon-molasses.

The Hole Donuts Truck Dulang bulat segar dari penggorengan di Hole Donuts.

Dari Lubang, masuk ke mingguan Pasar Bandar Asheville, salah satu daripada beberapa yang mematuhi jadual sepanjang tahun. Dapatkan bekalan piknik buatan tempatan, seperti sebiji roti Farm & amp Sparrow milik David Bauer yang luar biasa. Untuk menyelesaikan penyebaran anda, geser ke Koperasi Makanan Luas Perancis untuk mustard Lusty Monk dan sebotol kombucha Sovereign Buchi — sebahagian daripada keuntungan memberi keuntungan kepada dana pertahanan yang sah untuk petani kecil. Salah satu petani pertama yang menjadi tokoh biasa di Asheville adalah Casey McKissick dari Daging Foothills. Tahun lalu, dia mula meletak Foothills Food Truck di Hi-Wire Brewings Tapak Bilik Besar, menghidangkan versi anjing Carolina klasik yang tidak dapat dilupakan, dihiasi dengan cabai dan selada. Semua rempah dan asap itu mengimbangi pai puding pisang: Berdekatan Barbeku Dewan Buxton menghidangkan versi hebat oleh chef pastri Ashley Capps.

Anjing Carolina dari Asheville's Foothills Food Truck, terletak di Hi-Wire Brewing & # 8217s Big Top Taproom.

Luangkan waktu minum petang. Terdapat banyak lawatan teratur di sekitar 30 kilang bir di bandar ini, yang merupakan salah satu tokoh pembuatan bir per kapita tertinggi di negara ini. Tetapi jika anda merancang jadual perjalanan anda sendiri, Wedge Brewing Co.., dengan lokasi di Daerah Seni Sungai, dan Bir Pengebumian, tepat di sebelah timur di South Slope, keduanya harus membuat senarai.

Cucina 24's bebek kaki sebiji Iron Rail IPA di Wedge Brewing Co.

Untuk makan malam, Cucina 24 sangat mungkin menjadi restoran terbaik di Asheville, berkat rasa naluri pemilik koki Brian Canipelli untuk teknik Itali dan penghargaan mendalam atas karunia Blue Ridge. Dapatkan persembahan gaya keluarga yang dibuat dengan susu kambing dan hijau liar — misalnya polenta dengan ricotta.

Anda pasti boleh berbondong-bondong makan bebek confit hash di Rhubarb, rumah kepada chef John Fleer, terkenal dengan Blackberry Farm. Tetapi untuk menghormati orang Scotch-Ireland yang sampai ke Asheville beberapa ratus tahun sebelum anda, tutup hujung minggu di tempat yang santai Lembu dan Pengemis, di mana menu termasuk telur Scotch dan fry-up Inggeris lengkap (tentu saja serta ikan bilis pan-seared). Selepas makan tengah hari, bersulang perjalanan di Jack Kayu- kilang bir ikonik yang setiap malam Ahad mengadakan jam Celtic - dengan porter berpisah.


Asheville, North Carolina: Panduan Makan Akhir Pekan

Asheville adalah salah satu Bandar Makanan Terbaik di Selatan & # 8217, yang dipilih oleh para editor Taman & amp Gun. Lihat semua bandar di sini. Adakah anda bersetuju dengan pilihan kami? Tidak bersetuju? Sampaikan pendapat anda di Facebook atau Twitter. #SuthernFoodTowns

Tidak lama dahulu, orang-orang Caroline Utara Barat umumnya mengejek bau jalan raya dan malu-malu dengan wiski putih mereka, tidak pernah menganggap bahawa ruji komuniti mereka dapat menimbulkan kekacauan di kalangan orang luar. Kemudian pemakan di tempat lain mula teruja dengan kacang pusaka dan sirup sorgum, dan Asheville hampir semalam pergi dari kuliner yang juga berlari ke tempat perlindungan tradisi makanan gunung yang dihormati. Ladang keluarga di kawasan ini yang masih hidup dan kemasukan petani muda yang idealis membuat pergeseran cepat dapat dilakukan, disokong oleh koki berwawasan, aktivis makanan, dan ekonomi yang didorong sebahagiannya oleh pengunjung yang ingin mencuba bir dari kilang bir yang sedang berkembang di bandar ini. Hubungan bohemia Asheville untuk kolektivisme dan kraftangan mengikat mereka semua, sikap yang telah bertahan bahkan ketika kota ini menjual cair tempe alpukat dan tauhu selai kacang untuk kaviar trout dan keju cuci padi — dikejar, secara semula jadi, dengan saus apel Appalachian.

Kedai Gadis Awal terletak hanya satu cerita di atas jalan raya di pusat bandar, tetapi semangat pegunungannya yang murni sesuai dengan ketinggian yang masih tinggi. Terdapat sentuhan pesona yang menarik bagi ruang makan John dan Julie Stehling, yang dilapisi kayu dan tanaman rumah, dan praktik pertanian di seluruh menu. Tetamu suka berebut ubi jalar dan sosis walaupun pada pukul 8:00 pagi, pelayan tidak akan tersentak jika anda bertanya bir tempatan mana yang paling baik melengkapkannya.

Sandwic ham, telur, dan biskut keju Early Girl.

Sebilangan besar pelancong menuju ke selatan dari Early Girl untuk menghabiskan hari di Ladang Biltmore, tetapi jika anda sudah menjelajahi peninggalan yang luar biasa dari era sebelum cukai pendapatan, anda mungkin menjelajah Blue Ridge Parkway. Mountains-to-Sea Trail dapat diakses dengan mudah dari Hendersonville Road sekiranya anda ingin mencuba sesuatu yang lebih lama daripada berjalan santai, ambil beberapa peruntukan di kawasan berdekatan Basikal Liberty.

Untuk minum tengah hari, pergi ke Omni Grove Park Inn, di utara pusat bandar. Resort bersejarah baru-baru ini menyegarkan santapannya, tetapi hanya sedikit hidangan yang dapat menandingi kesempurnaan coklat panas di tepi perapian di Great Hall atau, jika tidak terlalu sejuk, di teres yang menghadap Asheville dan Blue Ridge Mountains. Selepas itu, masuk ke kejiranan Montford, tempat tinggal Tanah Perkuburan Riverside- taman peringatan yang menghadap ke Sungai Broad Perancis di mana para penulis O. Henry dan Thomas Wolfe dikebumikan - serta lokasi asal Sembilan Batu, ode kepada mi dan rasa Caribbean yang telah menjadi institusi Asheville. Sebiji ikan trout dengan lada kari dan kembang kol sangat lazat, dengan sos yang cukup baik untuk meraih roti City Bakery yang kedua dengan sapu bawang putih.

Sekiranya pada hari Jumaat pertama setiap bulan (kecuali pada bulan Januari, Februari, atau Mac), Downtown Asheville Art District Jalan Seni Jumat Pertama menyediakan hidangan koktel dan makanan ringan yang ideal di tempat yang sering diabaikan Loceng malam. Walaupun Cúrate mewakili tukang masak Katie Button yang mendalam dalam masakan Sepanyol, Nightbell berdiri sebagai bola meriam yang menyeronokkan ke dalam masakan Amerika: Mainan dapur di salad Caesar, steak tartare, dan roti jagung sangat hebat.

Untuk pencuci mulut, balikkan ke arah Lounge Coklat Broad Perancis, Dan dan Jael Rattigan memberi hormat kepada potensi kakao. Menu lounge merangkumi ais krim, kue, kek, dan minum coklat, tetapi anda mahukan sekotak truffle.

Donat telah menjadi simbol pemanjangan tanpa akal, status yang bertentangan dengan warisan hari kerja pastri. Namun terdapat garis lurus dari rumah ladang di mana adunan ragi digoreng Donat Lubang, operasi West Asheville muda. Di sana, pembuat roti mengukir dan mengukir pelbagai jenis yang menonjol untuk siluet kental mereka dan rasa yang betul mengikut musim seperti bourbon-molasses.

The Hole Donuts Truck Dulang bulat segar dari penggorengan di Hole Donuts.

Dari Lubang, masuk ke mingguan Pasar Bandar Asheville, salah satu daripada beberapa yang mematuhi jadual sepanjang tahun. Dapatkan bekalan piknik buatan tempatan, seperti sebiji roti Farm & amp Sparrow milik David Bauer yang luar biasa. Untuk menyelesaikan penyebaran anda, geser ke Koperasi Makanan Luas Perancis untuk sawi Lusty Monk dan sebotol kombucha Sovereign Buchi — sebahagian daripada keuntungan memberi manfaat kepada dana pertahanan yang sah untuk petani kecil. Salah satu petani pertama yang menjadi tokoh biasa di Asheville adalah Casey McKissick dari Daging Foothills. Tahun lalu, dia mula meletak Foothills Food Truck di Hi-Wire Brewings Tapak Bilik Besar, menghidangkan versi anjing Carolina klasik yang tidak dapat dilupakan, dihiasi dengan cabai dan selada. Semua rempah dan asap itu mengimbangi pai puding pisang: Berdekatan Barbeku Dewan Buxton menghidangkan versi hebat oleh chef pastri Ashley Capps.

Anjing Carolina dari Asheville's Foothills Food Truck, terletak di Hi-Wire Brewing & # 8217s Big Top Taproom.

Luangkan waktu minum petang. Terdapat banyak lawatan teratur di sekitar 30 kilang bir di bandar ini, yang merupakan salah satu tokoh pembuatan bir per kapita tertinggi di negara ini. Tetapi jika anda merancang jadual perjalanan anda sendiri, Wedge Brewing Co.., dengan lokasi di Daerah Seni Sungai, dan Bir Pengebumian, tepat di sebelah timur di South Slope, keduanya harus membuat senarai.

Cucina 24's bebek kaki sebiji Iron Rail IPA di Wedge Brewing Co.

Untuk makan malam, Cucina 24 sangat mungkin menjadi restoran terbaik di Asheville, berkat rasa naluri pemilik koki Brian Canipelli untuk teknik Itali dan penghargaan mendalam atas karunia Blue Ridge. Dapatkan persembahan gaya keluarga yang dibuat dengan susu kambing dan hijau liar — misalnya polenta dengan ricotta.

Anda pasti boleh berbondong-bondong makan tengah hari Rhubarb, rumah kepada chef John Fleer, terkenal dengan Blackberry Farm. Tetapi untuk menghormati orang Scotch-Ireland yang sampai ke Asheville beberapa ratus tahun sebelum anda, tutup hujung minggu di tempat yang santai Lembu dan Pengemis, di mana menu termasuk telur Scotch dan fry-up Inggeris lengkap (tentu saja serta ikan bilis pan-seared). Selepas makan tengah hari, bersulang perjalanan di Jack Kayu- kilang bir ikonik yang setiap malam Ahad mengadakan jam Celtic - dengan porter berpisah.


Asheville, North Carolina: Panduan Makan Akhir Pekan

Asheville adalah salah satu Bandar Makanan Terbaik di Selatan & # 8217, yang dipilih oleh para editor Taman & amp Gun. Lihat semua bandar di sini. Adakah anda bersetuju dengan pilihan kami? Tidak bersetuju? Sampaikan pendapat anda di Facebook atau Twitter. #SuthernFoodTowns

Tidak lama dahulu, orang-orang Caroline Utara Barat umumnya mengejek bau jalan raya dan malu-malu dengan wiski putih mereka, tidak pernah menganggap bahawa ruji komuniti mereka dapat menimbulkan kekacauan di kalangan orang luar. Kemudian pemakan di tempat lain mula teruja dengan biji pusaka dan sirup sorgum, dan Asheville hampir semalam pergi dari kuliner yang juga berlari ke tempat perlindungan tradisi makanan gunung yang dihormati. Ladang keluarga yang masih hidup di kawasan ini dan kemasukan petani muda yang idealis membuat pergeseran cepat dapat dilakukan, disokong oleh koki berwawasan, aktivis makanan, dan ekonomi yang didorong sebahagiannya oleh pengunjung yang ingin mencuba bir dari kilang bir yang sedang berkembang di bandar ini. Hubungan bohemian Asheville untuk kolektivisme dan kraftangan mengikat mereka semua, sikap yang telah bertahan bahkan ketika kota ini menjual cair tempe alpukat dan tauhu selai kacang untuk kaviar trout dan keju cuci padi — dikejar, secara semula jadi, dengan saus apel Appalachian.

Kedai Gadis Awal terletak hanya satu cerita di atas jalan raya di pusat bandar, tetapi semangat pegunungannya yang murni sesuai dengan ketinggian yang masih tinggi. Terdapat sentuhan pesona yang menarik bagi ruang makan John dan Julie Stehling, yang dilapisi kayu dan tanaman rumah, dan praktik pertanian di seluruh menu. Tetamu suka berebut ubi jalar dan sosis walaupun pada pukul 8:00 pagi, pelayan tidak akan tersentak jika anda bertanya bir tempatan mana yang paling baik melengkapkannya.

Sandwic ham, telur, dan biskut keju Early Girl.

Sebilangan besar pelancong menuju ke selatan dari Early Girl untuk menghabiskan hari di Ladang Biltmore, tetapi jika anda sudah menjelajahi peninggalan yang luar biasa dari era sebelum cukai pendapatan, anda mungkin menjelajah Blue Ridge Parkway. Mountains-to-Sea Trail dapat diakses dengan mudah dari Hendersonville Road sekiranya anda ingin mencuba sesuatu yang lebih lama daripada berjalan santai, ambil beberapa peruntukan di kawasan berdekatan Basikal Liberty.

Untuk minum tengah hari, pergi ke Omni Grove Park Inn, di utara pusat bandar. Resort bersejarah baru-baru ini menyegarkan santapannya, tetapi hanya sedikit hidangan yang dapat menandingi kesempurnaan coklat panas di tepi perapian di Great Hall atau, jika tidak terlalu sejuk, di teres yang menghadap Asheville dan Blue Ridge Mountains. Selepas itu, masuk ke kejiranan Montford, tempat tinggal Tanah Perkuburan Riverside- taman peringatan yang menghadap ke Sungai Broad Perancis di mana para penulis O. Henry dan Thomas Wolfe dikebumikan - serta lokasi asal Sembilan Batu, ode kepada mi dan rasa Caribbean yang telah menjadi institusi Asheville. Sebiji ikan trout dengan lada kari dan kembang kol sangat lazat, dengan sos yang cukup baik untuk meraih roti City Bakery yang kedua dengan sapu bawang putih.

Sekiranya pada hari Jumaat pertama setiap bulan (kecuali pada bulan Januari, Februari, atau Mac), Downtown Asheville Art District Jalan Seni Jumat Pertama menyediakan hidangan koktel dan makanan ringan yang ideal di tempat yang sering diabaikan Loceng malam. Walaupun Cúrate mewakili selera koki Katie Button ke dalam masakan Sepanyol, Nightbell berdiri sebagai bola meriam yang menyeronokkan ke dalam masakan Amerika: Mainan dapur yang menarik di salad Caesar, steak tartare, dan roti jagung sangat hebat.

Untuk pencuci mulut, balikkan ke arah Lounge Coklat Broad Perancis, Dan dan Jael Rattigan memberi penghormatan kepada potensi kakao. Menu lounge merangkumi ais krim, kue, kek, dan minum coklat, tetapi anda mahukan sekotak truffle.

Donat telah menjadi simbol pemanjangan tanpa akal, status yang bertentangan dengan warisan hari kerja pastri. Namun terdapat garis lurus dari rumah ladang di mana adunan ragi digoreng Donat Lubang, operasi muda Asheville Barat. Di sana, pembuat roti mengukir dan mengukir pelbagai jenis yang menonjol untuk siluet kental mereka dan rasa yang betul mengikut musim seperti bourbon-molasses.

The Hole Donuts Truck Dulang bulat segar dari penggorengan di Hole Donuts.

Dari Lubang, masuk ke mingguan Pasar Bandar Asheville, salah satu daripada beberapa yang mematuhi jadual sepanjang tahun. Dapatkan bekalan piknik buatan tempatan, seperti sebiji roti Farm & amp Sparrow milik David Bauer yang luar biasa. Untuk melengkapkan penyebaran anda, beralih ke Koperasi Makanan Luas Perancis untuk sawi Lusty Monk dan sebotol kombucha Sovereign Buchi — sebahagian daripada keuntungan memberi manfaat kepada dana pertahanan yang sah untuk petani kecil. Salah satu petani pertama yang menjadi tokoh biasa di Asheville adalah Casey McKissick dari Daging Foothills. Tahun lalu, dia mula meletak Foothills Food Truck di Hi-Wire Brewings Tapak Bilik Besar, menghidangkan versi anjing Carolina klasik yang tidak dapat dilupakan, dihiasi dengan cabai dan selada. Semua rempah dan asap itu mengimbangi pai puding pisang: Berdekatan Barbeku Dewan Buxton menghidangkan versi hebat oleh chef pastri Ashley Capps.

Anjing Carolina dari Asheville's Foothills Food Truck, terletak di Hi-Wire Brewing & # 8217s Big Top Taproom.

Luangkan waktu minum petang. Terdapat banyak lawatan teratur di sekitar 30 kilang bir di bandar ini, yang merupakan salah satu tokoh pembuatan bir per kapita tertinggi di negara ini. Tetapi jika anda merancang jadual perjalanan anda sendiri, Wedge Brewing Co.., dengan lokasi di Daerah Seni Sungai, dan Bir Pengebumian, tepat di sebelah timur di South Slope, keduanya harus membuat senarai.

Cucina 24's bebek kaki sebiji Iron Rail IPA di Wedge Brewing Co.

Untuk makan malam, Cucina 24 sangat mungkin menjadi restoran terbaik di Asheville, berkat rasa naluri pemilik koki Brian Canipelli untuk teknik Itali dan penghargaan mendalam atas karunia Blue Ridge. Dapatkan persembahan gaya keluarga yang dibuat dengan susu kambing dan hijau liar — misalnya polenta dengan ricotta.

Anda pasti boleh berbondong-bondong makan tengah hari Rhubarb, rumah kepada chef John Fleer, terkenal dengan Blackberry Farm. Tetapi untuk menghormati orang Scotch-Ireland yang sampai ke Asheville beberapa ratus tahun sebelum anda, tutup hujung minggu di tempat yang santai Lembu dan Pengemis, di mana menu termasuk telur Scotch dan fry-up Inggeris lengkap (tentu saja serta ikan bilis pan-seared). Selepas makan tengah hari, bersulang perjalanan di Jack Kayu- kilang bir ikonik yang setiap malam Ahad mengadakan jam Celtic - dengan porter berpisah.


Asheville, North Carolina: Panduan Makan Akhir Pekan

Asheville adalah salah satu Bandar Makanan Terbaik di Selatan & # 8217, yang dipilih oleh para editor Taman & amp Gun. Lihat semua bandar di sini. Adakah anda bersetuju dengan pilihan kami? Tidak bersetuju? Sampaikan pendapat anda di Facebook atau Twitter. #SuthernFoodTowns

Tidak lama dulu, orang-orang Caroline Utara Barat pada umumnya mengejek bau jalan raya dan malu-malu dengan wiski putih mereka, tidak pernah menganggap bahawa ruji komuniti mereka dapat menimbulkan keributan di kalangan orang luar. Kemudian pemakan di tempat lain mula teruja dengan biji pusaka dan sirup sorgum, dan Asheville hampir semalam pergi dari kuliner yang juga berlari ke tempat perlindungan tradisi makanan gunung yang dihormati. Ladang keluarga di kawasan ini yang masih hidup dan kemasukan petani muda yang idealis membuat pergeseran cepat dapat dilakukan, disokong oleh koki berwawasan, aktivis makanan, dan ekonomi yang didorong sebahagiannya oleh pengunjung yang ingin mencuba bir dari kilang bir yang sedang berkembang di bandar ini. Hubungan bohemia Asheville untuk kolektivisme dan kraftangan mengikat mereka semua, sikap yang telah bertahan bahkan ketika kota ini menjual cair tempe alpukat dan tauhu selai kacang untuk kaviar trout dan keju cuci padi — dikejar, secara semula jadi, dengan saus apel Appalachian.

Kedai Gadis Awal terletak hanya satu cerita di atas jalan raya di pusat bandar, tetapi semangat pegunungannya yang murni sesuai dengan ketinggian yang masih tinggi. Terdapat sentuhan pesona yang menarik bagi ruang makan John dan Julie Stehling, yang dilapisi kayu dan tanaman rumah, dan praktik pertanian di seluruh menu. Tetamu suka berebut ubi jalar dan sosis walaupun pada pukul 8:00 pagi, pelayan tidak akan tersentak jika anda bertanya bir tempatan mana yang paling baik melengkapkannya.

Sandwic ham, telur, dan biskut keju Early Girl.

Sebilangan besar pelancong menuju ke selatan dari Early Girl untuk menghabiskan hari di Ladang Biltmore, tetapi jika anda sudah menjelajahi peninggalan yang luar biasa dari era sebelum cukai pendapatan, anda mungkin menjelajah Blue Ridge Parkway. Mountains-to-Sea Trail dapat diakses dengan mudah dari Hendersonville Road sekiranya anda ingin mencuba sesuatu yang lebih lama daripada berjalan santai, ambil beberapa peruntukan di kawasan berdekatan Basikal Liberty.

Untuk minum tengah hari, pergi ke Omni Grove Park Inn, di utara pusat bandar. Resort bersejarah baru-baru ini menyegarkan santapannya, tetapi hanya sedikit hidangan yang dapat menandingi kesempurnaan coklat panas di tepi perapian di Great Hall atau, jika tidak terlalu sejuk, di teres yang menghadap Asheville dan Blue Ridge Mountains. Selepas itu, masuk ke kejiranan Montford, tempat tinggal Tanah Perkuburan Riverside- taman peringatan yang menghadap ke Sungai Broad Perancis di mana para penulis O. Henry dan Thomas Wolfe dikebumikan - serta lokasi asal Sembilan Batu, ode kepada mi dan rasa Caribbean yang telah menjadi institusi Asheville. Sebiji ikan trout dengan lada kari dan kembang kol sangat lazat, dengan sos yang cukup baik untuk meraih roti City Bakery pusingan kedua dengan mentega bawang putih.

Sekiranya pada hari Jumaat pertama setiap bulan (kecuali pada bulan Januari, Februari, atau Mac), Pusat Seni Asheville Downtown Jalan Seni Jumat Pertama menyediakan hidangan koktel dan makanan ringan yang ideal di tempat yang sering diabaikan Loceng malam. Walaupun Cúrate mewakili tukang masak Katie Button yang mendalam dalam masakan Sepanyol, Nightbell berdiri sebagai bola meriam yang menyeronokkan ke dalam masakan Amerika: Mainan dapur di salad Caesar, steak tartare, dan roti jagung sangat hebat.

Untuk pencuci mulut, balikkan ke arah Lounge Coklat Broad Perancis, Dan dan Jael Rattigan memberi hormat kepada potensi kakao. Menu lounge merangkumi ais krim, kue, kek, dan minum coklat, tetapi anda mahukan sekotak truffle.

Donat telah menjadi simbol pemanjangan tanpa akal, status yang bertentangan dengan warisan hari kerja pastri. Namun terdapat garis lurus dari rumah ladang di mana adunan ragi digoreng Donat Lubang, operasi West Asheville muda. Di sana, pembuat roti mengukir dan mengukir pelbagai jenis yang menonjol untuk siluet kental mereka dan rasa yang betul mengikut musim seperti bourbon-molasses.

The Hole Donuts Truck Dulang bulat segar dari penggorengan di Hole Donuts.

Dari Lubang, masuk ke mingguan Pasar Bandar Asheville, salah satu daripada beberapa yang mematuhi jadual sepanjang tahun. Dapatkan bekalan piknik buatan tempatan, seperti sebiji roti Farm & amp Sparrow milik David Bauer yang luar biasa. Untuk melengkapkan penyebaran anda, beralih ke Koperasi Makanan Luas Perancis untuk sawi Lusty Monk dan sebotol kombucha Sovereign Buchi — sebahagian daripada keuntungan memberi manfaat kepada dana pertahanan yang sah untuk petani kecil. Salah satu petani pertama yang menjadi tokoh biasa di Asheville adalah Casey McKissick dari Daging Foothills. Tahun lalu, dia mula meletak Foothills Food Truck di Hi-Wire Brewings Tapak Bilik Besar, menghidangkan versi anjing Carolina klasik yang tidak dapat dilupakan, dihiasi dengan cabai dan selada. Semua rempah dan asap itu mengimbangi pai puding pisang: Berdekatan Barbeku Dewan Buxton menghidangkan versi hebat oleh chef pastri Ashley Capps.

Anjing Carolina dari Asheville's Foothills Food Truck, terletak di Hi-Wire Brewing & # 8217s Big Top Taproom.

Luangkan waktu minum petang. Terdapat banyak lawatan teratur di sekitar 30 kilang bir di bandar ini, yang merupakan salah satu tokoh pembuatan bir per kapita tertinggi di negara ini. Tetapi jika anda merancang jadual perjalanan anda sendiri, Wedge Brewing Co.., dengan lokasi di Daerah Seni Sungai, dan Bir Pengebumian, tepat di sebelah timur di South Slope, keduanya harus membuat senarai.

Cucina 24's bebek kaki sebiji Iron Rail IPA di Wedge Brewing Co.

Untuk makan malam, Cucina 24 sangat mungkin menjadi restoran terbaik di Asheville, berkat rasa naluri pemilik koki Brian Canipelli untuk teknik Itali dan penghargaan mendalam atas karunia Blue Ridge. Dapatkan persembahan gaya keluarga yang dibuat dengan susu kambing dan hijau liar — misalnya polenta dengan ricotta.

Anda pastinya boleh berbondong-bondong makan bebek confit hash di Rhubarb, rumah kepada chef John Fleer, terkenal dengan Blackberry Farm. Tetapi untuk menghormati orang Scotch-Ireland yang sampai ke Asheville beberapa ratus tahun sebelum anda, tutup hujung minggu di tempat yang santai Lembu dan Pengemis, di mana menu termasuk telur Scotch dan fry-up Inggeris penuh (tentu saja ikan trout pan-seared). Selepas makan tengah hari, bersulang perjalanan di Jack Kayu- kilang bir ikonik yang setiap malam Ahad mengadakan jam Celtic - dengan porter perpisahan.


Asheville, North Carolina: Panduan Makan Akhir Pekan

Asheville adalah salah satu Bandar Makanan Terbaik di Selatan & # 8217, yang dipilih oleh para editor Taman & amp Gun. Lihat semua bandar di sini. Adakah anda bersetuju dengan pilihan kami? Tidak bersetuju? Sampaikan pendapat anda di Facebook atau Twitter. #SouthernFoodTowns

Tidak lama dahulu, orang-orang Caroline Utara Barat pada umumnya mengejek bau jalan raya dan malu-malu dengan wiski putih mereka, tidak pernah menganggap bahawa pokok komuniti mereka dapat menimbulkan kekacauan di kalangan orang luar. Kemudian pemakan di tempat lain mula teruja dengan biji pusaka dan sirup sorgum, dan Asheville hampir semalam pergi dari kuliner yang juga berlari ke tempat perlindungan tradisi makanan gunung yang dihormati. Ladang keluarga di kawasan ini yang masih hidup dan kemasukan petani muda yang idealis membuat pergeseran cepat dapat dilakukan, disokong oleh koki berwawasan, aktivis makanan, dan ekonomi yang didorong sebahagiannya oleh pengunjung yang ingin mencuba bir dari kilang bir yang sedang berkembang di bandar ini. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Asheville, North Carolina: Weekend Dining Guide

Asheville is one of The South’s Best Food Towns, selected by the editors of Garden & Gun. See all of the cities here. Do you agree with our picks? Disagree? Have your say on Facebook orTwitter. #SouthernFoodTowns

Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Asheville, North Carolina: Weekend Dining Guide

Asheville is one of The South’s Best Food Towns, selected by the editors of Garden & Gun. See all of the cities here. Do you agree with our picks? Disagree? Have your say on Facebook orTwitter. #SouthernFoodTowns

Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Asheville, North Carolina: Weekend Dining Guide

Asheville is one of The South’s Best Food Towns, selected by the editors of Garden & Gun. See all of the cities here. Do you agree with our picks? Disagree? Have your say on Facebook orTwitter. #SouthernFoodTowns

Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Asheville, North Carolina: Weekend Dining Guide

Asheville is one of The South’s Best Food Towns, selected by the editors of Garden & Gun. See all of the cities here. Do you agree with our picks? Disagree? Have your say on Facebook orTwitter. #SouthernFoodTowns

Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Asheville, North Carolina: Weekend Dining Guide

Asheville is one of The South’s Best Food Towns, selected by the editors of Garden & Gun. See all of the cities here. Do you agree with our picks? Disagree? Have your say on Facebook orTwitter. #SouthernFoodTowns

Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.

Early Girl Eatery sits just one story above the street downtown, but its pure mountain spirit is consistent with still-higher altitudes. There’s a touch of back-to-the-land charm to John and Julie Stehling’s dining room, done up in wood and houseplants, and agrarian practicality all over the menu. Regulars favor the sweet-potato-and-sausage scramble even at 8:00 a.m., servers won’t flinch if you ask which local beer best complements it.

Early Girl’s country ham, egg, and cheese biscuit sandwich.

Plenty of travelers head south from Early Girl to spend the day at the Biltmore Estate, but if you’ve already toured that remarkable relic of the era before income tax, you might trek the Blue Ridge Parkway. The Mountains-to-Sea Trail is easily accessible from Hendersonville Road should you want to attempt something longer than a casual stroll, pick up a few provisions at nearby Liberty Bicycles.

For a midday drink, wind your way to the Omni Grove Park Inn, just north of downtown. The historic resort recently freshened up its dining, but few dishes can compete with the perfection of a hot chocolate by the fireplace in the Great Hall or, if it’s not too cool, on the terrace overlooking Asheville and the Blue Ridge Mountains beyond. Afterward, swoop down into the Montford neighborhood, home to Riverside Cemetery—a memorial park overlooking the French Broad River where the writers O. Henry and Thomas Wolfe are buried—as well as the original location of Nine Mile, an ode to noodles and Caribbean flavors that has become an Asheville institution. A mound of jerk trout with curried bell peppers and cauliflower is especially delicious, with sauces good enough to merit a second round of City Bakery bread dressed up with garlic butter.

If it’s the first Friday of the month (except during January, February, or March), the Downtown Asheville Art District’s First Friday Art Walk provides the ideal lead-in to cocktails and snacks at the often overlooked Nightbell. While Cúrate represents the chef Katie Button’s deep dive into Spanish cookery, Nightbell stands as her enjoyable cannonball into American cuisine: The kitchen’s witty plays on Caesar salad, steak tartare, and cornbread are terrific.

For dessert, turn back up toward French Broad Chocolate Lounge, Dan and Jael Rattigan’s sophisticated salute to the potential of cacao. The lounge menu includes ice cream, cookies, cakes, and drinking chocolates, but you’ll want a take-home box of truffles.

Doughnuts have become a symbol of mindless indulgence, a status at odds with the pastry’s workaday heritage. Yet there’s a straight line from the farmhouses where rounds of yeasted dough were fried to Hole Doughnuts, a young West Asheville operation. There, bakers studiously sculpt and glaze varieties that stand out for their proudly lumpy silhouettes and seasonally correct flavors such as bourbon-molasses.

The Hole Doughnuts Truck A tray of rounds fresh from the fryer at Hole Doughnuts.

From Hole, zip to the weekly Asheville City Market, one of the few that keep a year-round schedule. Stock up on locally made picnic supplies, such as a loaf of David Bauer’s outstanding Farm & Sparrow bread. To complete your spread, swing by the French Broad Food Co-op for Lusty Monk mustard and bottles of Buchi’s Sovereign kombucha—part of the profits benefit a legal defense fund for small farmers. One of the first farmers to become a familiar figure in Asheville was Casey McKissick of Foothills Meats. Last year, he started parking his Foothills Food Truck at Hi-Wire Brewings Big Top Taproom, serving a memorable version of the classic Carolina dog, graced with chili and slaw. All that spice and smoke call for counterbalancing banana pudding pie: Nearby Buxton Hall Barbecue serves a masterful version by the pastry chef Ashley Capps.

Carolina dogs from Asheville’s Foothills Food Truck, located at Hi-Wire Brewing’s Big Top Taproom.

Spend the afternoon drinking beer. There are countless organized tours of the city’s approximately thirty breweries, which form one of the highest brewery-per-capita figures in the country. But if you plot your own itinerary, Wedge Brewing Co., with locations in the River Arts District, and Burial Beer, just east in South Slope, should both make the list.

Cucina 24’s duck leg a pint of Iron Rail IPA at Wedge Brewing Co.

As for dinner, Cucina 24 quite possibly reigns as the best restaurant in Asheville, thanks to chef-owner Brian Canipelli’s instinctive feel for Italian techniques and profound appreciation of the Blue Ridge’s bounty. Home in on the family-style offerings made with goat milk and wild greens—polenta with ricotta, for instance.

You could certainly flock to a brunch of duck confit hash at Rhubarb, home to the chef John Fleer, of Blackberry Farm fame. But in honor of the Scotch-Irish who got to Asheville a couple hundred years before you, close out the weekend at the casually swanky Bull and Beggar, where the menu includes Scotch eggs and a full English fry-up (as well as pan-seared trout, of course). After brunch, toast the trip at Jack of the Wood—an iconic brewery that every Sunday evening hosts a Celtic jam—with a parting porter.


Tonton videonya: Donut (Oktober 2021).