12 Bones

Angela & Bryan King and Chef Shane Heaver

12 Bones

 

Photo by Lynne Harty

What is your favorite part of being a restaurant owner or chef in Asheville?

Our favorite part of being restaurant owners in Asheville is definitely the people.  Our amazing employees first and foremost. Without them, 12 Bones wouldn’t be possible and 12 Bones wouldn’t be what it is today.  And of course, our wonderful and loyal customers, near and far!  We are super lucky to have such awesome local customers that come in regularly to support us…. And of course, the great tourists from all over the world that come and visit us!

What is the background of your restaurant’s name? 

There are 12 bones in a full rack of ribs.

What ingredient could you not live without?

The ingredient we could not live without is pork obviously… There’s also sugar and butter of course! 😉

What is your favorite dish on your menu? 

Bryan’s favorite would be a 12-Brown Sugar Ribs with a side of blue q and corn pudding and collard greens.  My favorite is Chopped Brisket Sandwich with Mac and Cheese and Green Beans.

What is your favorite dish from a fellow AIR restaurant’s menu?  

Our favorite dish from Curate is the patatas bravas and the jamon iberico de bellota.

Why did you choose Asheville to open your restaurant?  

We didn’t open 12 Bones but Bryan is from here and he wanted to come back home closer to his roots after being gone for about 11 years.  He was born in Spruce Pine, NC and has always loved the area.  We met in SF and came back in 2011 to take it over from Tom and Sabra. It’s been so cool to see the area grow from 2011 until now.

What is your favorite chef’s tool and why?  

Chef Shane’s favorite tool has to be some type of baking pan… He has so many different types for all kinds of desserts he does. He loves any book by Rose Levy Beranbaum.