New & Notable - November/December 2018

New & Notable - November/December 2018: The scoop on WNC’s latest dining destinations
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(Pictured from left to right) Button & Co. Bagels; Benne on Eagle; and The Chemist.

Button & Co. Bagels - Asheville

James Beard Award-nominated Chef Katie Button of Cúrate and Nightbell opened her newest eatery in October in the space previously occupied by Nightbell’s foyer, bringing an Appalachian approach to bagels. Made with local ingredients like Carolina Ground flour, flavors include classics like rye alongside seasonal offerings such as fig and rosemary. Toppings include sumac-cured mountain trout and house-made butter and cream cheese. 32 S. Lexington Ave.; (828) 630-0330;

Benne on Eagle - Asheville

The latest from James Beard-nominated Chef John Fleer of Rhubarb and The Rhu, Benne on Eagle brings Appalachian soul food to the new Foundry Hotel in November. Located on The Block, Asheville’s historic African-American business district, the eatery aims to honor the wide-ranging and largely unrecognized contributions African Americans have made to Southern and Appalachian cuisine. Flavor-rich dishes include crispy quail with corn bread and crowder pea salad and potlikker-braised chicken wings with chowchow. 51 S. Market St.; (828) 552-8545;

The Chemist - Asheville

A craft gin distillery with the décor and ambience of an old-timey apothecary, The Chemist opened in late June, and the adjoining Antidote cocktail bar opens late fall. Offerings you can taste and purchase include a beautifully packaged citrus-forward flagship gin, a barrel-rested gin, and Eau de Vie, an unaged apple brandy made with Urban Orchard cider. The handsome tasting room also sells gifts like locally made cutting boards, cocktail supplies, and glassware. 151 Coxe Ave.; (855) 525-6260;

Photographs (button) courtesy of Katie Button; (Benne on Eagle) by Bryce Alberghini; (chemist) by Jill Scwartzkopf