New & Notable Eats & Drinks

(left to right) The Vineyard & Winery at Catawba Falls, Gaijin Noodle Bar, Bimberibon, Haywood Common

The Vineyard & Winery at Catawba Falls Newton

The founders of Catawba County’s first winery, located on a working farm, conceived of it as a gathering place. “People can hang out all day long,” says co-owner Dennis Baucom. “It’s a different experience from other wineries.” They’ve planted 2,500 grapevines to start production on-site in three to four years, and they source many grapes locally, including varietals for fall releases like pinot grigio and cabernet sauvignon. 1670 Southwest Blvd.; (828) 994-4766; www.catawbafarms.com/winery.html

District Wine Bar Asheville

Slated to open in November, this spot in Asheville’s River Arts District is part tasting room and part gallery, highlighting small, family-run vineyards and offering nibbles including locally sourced charcuterie boards. Wines by the glass include bubbles, rosés, whites, and 24 reds, all hand-picked by co-owners Lauri and Barrett Nichols, who promise “art in a glass and art on the wall.” Its opening month, District plans to feature the Wedge’s Russian Stout, created in honor of the late local artist Vadim Bora, with an accompanying exhibition of his works. 37 Paynes Way, Ste. 9; (828) 505-8606; www.districtwinebar.com

Gaijin Noodle Bar Boone

Gaijin means “foreigner” in Japanese, and this new restaurant embraces the concept by offering creative takes on traditional noodle soups like spicy ramen made with snow-fermented chilies, as well as the classics, all served with house-made noodles and 36-hour broth. Bao buns, also handmade, are served with pork belly smoked at the restaurant. Creative cocktails feature sake and Suntory whiskey, perfect for sipping on the expansive porch. 455 Blowing Rock Rd.; (828) 832-8032; www.gaijinnoodlebar.com

West Asheville’s Newest Hot Spots

On Asheville’s west side, Haywood Road and its environs are welcoming several new restaurants to the neighborhood, including:

• Bimberibon, the newest spot from chef Reza Setayesh (Rezaz and Baba Nahm) and local food entrepreneur Mitch Orland, prepares food from “ancient recipes,” according to Orland. Snacks, mains, and pastries, free of gluten and refined sugar, are available to grab and go, or customers can stay and sip on superfood lattes, fizzes, or wine and cider from the bar. www.bimberibon.com

• Haywood Common, from the owners of Belly Up Food Truck, plans to open in November with seasonal, artisan meals with a focus on local and foraged ingredients highlighting bright, approachable flavors. www.haywoodcommon.com

• The Whale craft beer bar, coming soon behind Haywood Common, will feature old-world, rare, and exceptional beers not usually found in Asheville. Their house beer, a pilsner from Zebulon Brewing, will only be available at the bar. They’ll also be cellaring vintage beer for aging and eventual quaffing. www.thewhaleavl.com