November/December 2016 New & Notable

November/December 2016 New & Notable: The scoop on WNC’s latest dining destinations
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Bone & Broth Asheville
Located in the former location of King James Public House, Bone & Broth offers English pub-style dishes, including fish and chips and bangers. The meat-heavy menu, which debuted in September, highlights steak, chicken, and pork butchered next door at Chop Shop Butchery. 94 Charlotte St.; (828) 505-2849; Facebook: Bone & Broth

The Montford Asheville
This new rooftop bar sits high atop the Hyatt Place hotel and offers panoramic westward views. The Montford Mule, a local take on the classic cocktail, features North Carolina sweet potato vodka and is served in a mug handcrafted by East Fork Pottery. Small bites include house-made tater tots with beet ketchup and boiled peanut hummus. 199 Haywood St.; (828) 505-8750; www.themontford.com

Nantahala Brewing Company Restaurant Bryson City
Nantahala brewery’s new restaurant adds an upscale southern menu to its second location. The brewery’s beer appears on the menu, both in pints and mixed into salad dressings and crackers made from spent grain. Shrimp and grits and local trout round out the selections, which are served in a family-friendly indoor/outdoor space. 234 Deep Creek Rd.; (828) 488-2337; 

En la Calle Asheville
The refined Mexican restaurant Limones now has a sister eatery next door. Decked with café lights, En la Calle serves an affordably priced small-plate menu of elevated Mexican street food, including a brisket barbacoa taco, plus an array of creative, original cocktails. 15 Eagle St., (828) 232-7249; www.enlacalleasheville.com

Photographs (en la calle) by Julia Pethtel; (2) Courtesy of the restaurants