Leo’s House of Thirst opened in the fall of 2020 and is among the newest offerings from chef-owner Drew Wallace, founder of the Admiral and Bull & Beggar. Amberjack crudo and the day’s pasta at Leo’s House of Thirst That includes amaro, an Appalachian fernet, and a nocino made from wildcrafted North Carolinian black walnuts.Ħ. Here, the focus is on whiskey, distilled from local corn and grain, but even more intriguingly, on liquors and spirits crafted from locally harvested botanicals-including many foraged wild from the surrounding mountains. Among the more intriguing craft spirits ventures is distillery Eda Rhyne. The flourishing craft scene in Asheville doesn’t stop with beer. My companion is a “not for city slickers” favorite from Biscuit Head, a Southern home-cooking spot that’s earned shout-outs in Bon Appetit and Food and Wine, though it’s free of pretense, focused more on supporting local vendors and minimizing its carbon footprint. It’s still pandemic-the time of takeout, if you’re lucky enough to be within range of a culinary scene-and I’m sliding down the Blue Ridge Parkway with a massive Country Ham Biscuit breakfast sandwich riding shotgun. Locations near the hospital, in West Asheville, and in South Asheville Country Ham Biscuits or Filthy Animals at Biscuit Head Whether you’re in town for a day or a month, here are six of the best foods to eat and drink experiences not to miss in Asheville.ġ. The city is studded with upstarts and James Beard Award winners, biscuit makers and brewers and natural wine aficionados. At the intersection of the American South and Appalachia, with star-chef neighbors in Charlotte to the east and Blackberry Farm to the west, Asheville has become a crossroads for culinary exploits.
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