Sunshine Sammie’s recently launched an extended menu with breakfast items and afternoon snacks. Speaking to their slogan, “feed your inner child”, the menu includes 4 to 5 flavors of sweet and savory pop-tarts, donut holes, and biscuit rolls that are described like cinnamon rolls using biscuit dough. The afternoon snacks include goodies such as lunar pies, unicorn cakes, and Yellow Submarines. Co-owner Susie Pearson has been excited about bringing breakfast, her self-proclaimed favorite meal of the day, to this space ever since they moved in. When asked what inspired the new menu items Susie was quoted as saying “I wanted to bring everyone the goodies they loved as a kid, now made with ingredients they can feel good about.” To see the entirety of the new menu, head to their downtown location, now open at 8am.
On Monday, April the 8th, starting at 6pm, The Grey Eagle will be holding the “Burial Beer Dinner at The Grey Eagle” dinner event. This “meeting of the minds” will offer a 5 course menu curated by the Grey Eagle’s own chef Matt Grush and chef Brian Canipelli, Director of Food for Burial Beer & chef/owner of Cucina 24. Each course will be paired with a different Burial Beer and no doubt will draw from local inspiration. Tickets for the event are $75 and at the time of this taping there are still tickets available on The Grey Eagles website. Be sure not to miss this epic collaboration and culinary adventure on April 8th!
The Asheville Tourists are kicking off their 2019 season on April 4th, that’s right, a Thursday, and are bringing back the traditional Thirsty Thursday specials! Make sure to line your pockets with some extra cash as you head to the concessions for $2 craft beers including locals Catawba, High-Wire, French Broad, and Highland. While you’re there, check out the many food vendors featuring local eats from Roots Hummus, Sunshine Sammies, and No Evil Foods. New food selections making their debut this year Fried Pickle Fries and Smoked Bone-In Rib Tips, and even Cronuts will be making their first appearance at McCormick Field! So let’s root, root, root for the home team as they play against the Augusta Green Jackets at 7:05pm, tickets now on sale!
West Asheville’s Itto Ramen Bar & Tapas is was expecting to open its doors in mid-March but due to some construction delays has now set their eyes on mid-May. Once open, Itto will be serving ramen with a traditional ramen broth as the centerpiece. The recipe, which includes cooking the pork bone broth for eight hours, comes straight from owner Tony Lin’s family restaurant in Japan that bares the same name. Lin, who is no stranger to bringing Japanese cuisine to the Asheville area as he is also the proprietor of Hana in Downtown, has included ten types of ramen to his new menu, including a vegetarian option, and over a dozen appetizers. Be on the lookout for Haywood Road’s new ramen hot spot coming to you, now, mid-May.
Bomba, the hard to miss Latin Cafe situated right on Pack Square, has recently underwent a reboot of sorts, with a new focus on rotisserie chicken. However, this isn’t your grocery store variety of rotisserie, this is Chicken al Carbon, which Chef and Owner Hector Diaz tributes to Piri-Piri Chicken that made its journey to South America by way of West Africa. Its distinction is a six hour brine, spice bath, and then rotated over a combination of charcoal and mesquite, until the desired char and flavor are achieved. Coupled with their in-house made sauces, Bomba is ready to bring this new cuisine to the masses, and you can go and try it yourself, right now.
Twisted Laurel in Downtown just went through a re-imagining of sorts, including a name change to Daphne at Twisted Laurel. The former mediterranean inspired menu is now replaced with a local focused take on New American cuisine. The kitchen, now helmed by head chef Mike Achberger formerly of Table, is teaming up with local farms to tackle dishes such as the Celery Root Agnolotti, Bavette Steak, and Pork Crepinette. What exactly is a Pork Crepinette? Well we’ll let Asheville’s own Stu Helm Food Fan tell you all about it as the Pork Crepinette is his EAT OF THE WEEK!