Airfare

Red Stag Grill leaps into local
The Grand Bohemian Lodge’s restaurant is committed to telling the story of place

In mid-September 2024, Elizabeth Santelises had just started her new position as Director of Food & Beverage and Sommelier at the Grand Bohemian Hotel in Asheville’s Biltmore Village. It was just weeks before the tsunami of tourists would begin their annual pilgrimage to the small mountain town in Western North Carolina, lured by spectacular fall foliage, a vibrant art scene, culinary notoriety, the Blue Ridge Parkway and one of the country’s largest and most spectacular homes, Biltmore Estate. Thanks to its proximity to the Biltmore – as well as world class accommodations and amenities – the Grand Bohemian was prepared for a busy season.

No one was prepared for Hurricane Helene, which arrived in the region on September 27, and left in its wake mass destruction. Like all of Biltmore Village, the Grand Bohemian was flooded, its entire first floor devastated.

“It was quite the onboarding experience,” Santelises remembers ruefully. “Everything on the first floor was damaged or destroyed. The walls had to be taken down to the studs, the art and furnishings lost. We were closed for seven months, but we had the support of the Kessler family (Mark and Diana Kessler of the Kessler Collection) and teams working 24/7 to make it happen.”

On May 8, 2025, those teams witnessed the ribbon cutting ceremony on the landmark property, re-introduced as Grand Bohemian Lodge, a befitting description of architectural style that is Tudor-inspired, clad in Biltmore Village’s distinctive peppledash exterior and evocative of a European hunting lodge.

While meticulously restoring and renovating the main level, the company also took the opportunity to refresh everything, including guest rooms, the spa, the ballroom, the Grand Bohemian Gallery and the Red Stag Grill.

All three distinct areas of the Grill – the bar and lounge, main dining room and the Black Forest Wine Room – were regally renewed, set with elegant, sumptuous furnishings and adorned with stunning original art and mounted trophies of a hunt.

Less apparent to first-time guests, but key to the ethos of the Red Stag Grill, is the deepened commitment to and intentional curation of local providers, farmers and makers that Western North Carolina is so richly imbued with.

“There is so much to celebrate in this culturally and agriculturally rich region,” Santelises points out. “Post Helene, we very significantly increased the local sourcing to make it our #1 priority. The word that really rested on our hearts as we were preparing to re-open was intention. After what everyone had been through, we wanted to uplift as many local entrepreneurs as possible, including farmers, ranchers, bakers and makers of all kinds.”

There are multiple opportunities to shine a light on local through the food and beverage program at Grand Bohemian Lodge – Red Stag Grill serves breakfast, brunch and dinner, and a Bites menu in the bar seven days a week; hosts multi-course wine dinners with winemakers and private parties for up to 18 guests in the Black Forest Wine Room, and is the kitchen for banquets and celebrations in the stunning fourth floor ballroom.

Among the local and regional suppliers and growers are Mother Bakery, Joey’s NY Bagels, Looking Glass Creamery, Sunburst Trout, Coffee Library, Asheville Tea Company, Apple Brandy Beef, Farm & Sparrow, Carolina Bison, Lusty Monk Mustard, Benton’s Bacon and Muddy Pond Sorghum.

“We really wanted to put our purchasing power behind all these artisans and providers in the community and create an authentic experience for our guests.”

The overall culinary profile is described as classic steakhouse traditions meet locally sourced game driven dishes, and that is most apparent on the dinner menu, starting with the elk carpaccio appetizer. “It is one of our most popular items,” Santelises says. “Chef uses Coffee Library espresso grounds as a dry rub, which adds a subtle but distinct aroma and flavor that marries beautifully with the Lusty Monk mustard aioli, pickled mushrooms, crispy capers and shaved parmigiano. It is a total flavor bomb.”

Other top choices are the whole, head-on Sunburst trout stuffed with aromatics, the lamb shank braised for seven hours, bone marrow served with toast points, crispy Brussels sprouts and the carrot cake which has been on the menu since opening day nearly 20 years ago.

The Butcher’s Reserve is a true showstopper, in presentation and product — Mishima reserve wagyu striploin, red deer or elk loin, roasted bone marrow, two sauces and two sides – all of it delivered to the table on a large butcher block board.

Beverage service keeps the elevated pace with food – there are over 700 bottles on the wine list (and at least one certified sommelier on the floor at all times to walk you through it), local beer and cider, classic, craft and NA cocktails that are a collaborative effort from the beverage team and like the food menu change seasonally.

Most impressive are the Old Fashioned for two, presented in a crystal carafe, two rocks glasses and large cubes stamped with the red stag; and Tableside Martinis. “When you come to dinner, we want you to take your time and feel like a VIP. The martini cart really enhances your experience. The bartender wheels out the cart stocked with Belvedere 10 vodka and Procera Blue Dot gin from Africa and prepares your martini how you like it — dirty, dry, with lemon twist, blue cheese olive.”

Locals in particular are fond of Wine Up Mondays when bottles (with some restrictions) are 50% off, and Prime Rib Wednesdays — a prix fix menu at $95 per person includes a starter, slow-roasted prime rib with scalloped potatoes, salad and a mini crème Brulé.

“Asheville, Western North Carolina and Appalachia have such a storied past, and we get to tell that story, a story of tradition, innovation, resilience and a deeply rooted sense of place.”

— Written by Kay West

Keeping Up the Good Work
Blue Mountain Pizza puts giving back at the top of their menu

The landing page for Blue Mountain Pizza uses three words to tout what they do: Pizza. Beer. Music. Click the link to Learn More and you’ll find a slightly less succinct description: Good Beer. Good Food. Good Times.
But as anyone who has visited the tiny but mighty restaurant on Main Street in Weaverville since it opened 22 years ago knows, there’s a lot more to the story of this beloved community treasure. From giving local musicians their first shot at performing live, to high school kids their first jobs, to donating over $600,000 since 2004 to local non-profits, organizations and civic groups to serving a free Thanksgiving meal to hundreds every year, Blue Mountain Pizza is known near and far for their good work.
“Since day one, giving back to the community has always been central to Matt’s mission,” explains Stephen Hartsell, general manager and co-owner. “He says that without them, there is no us, that their support keeps our doors open and we in turn show our appreciation by giving back.”
Matt is Matt Danford, who spent most of his professional career as a high-level executive for a corporate housing company based in Washington DC, but traveling all over the world. When he retired, he moved to Weaverville, intending to settle into slow-paced small-town life.
It turned out he loved his new home, but retirement not so much. The notion of owning a restaurant piqued his interest and when the perfect location presented itself, he dove in, and put the simple concept — pizza, beer and music – into play.
Unlike Danford, Hartsell had no intention of getting into the restaurant business, he was simply looking for a part-time job while studying engineering and sustainability at A-B Tech. “I grew up in Weaverville but had never eaten at Blue Mountain,” he admits. “I heard it was a good place to work with good people so I applied. I started as a dishwasher and delivery driver.”
That was in 2009, and though he did internships in his actual field of study, he kept one foot in the door at Blue Mountain, ultimately embracing the fact that it was where his heart and passion were. “I just really loved the people, the staff, the customers. Matt was so great with his staff, he set the tone and I really liked working there,” he explains.

He took a management position in 2016 and was named GM in 2021. After Helene, as Danford really did transition into retirement and assumed the role of Owner Emeritus, Hartsell became a co-owner.
The game plan – like the menu – remains pretty much the same. There is live music every night of the week from a small stage in the small, ten-table room; many are regularly on the calendar like Billy Owens and Friends, Mark Bumgarner and Carolina Bluegrass. Open mic nights are held the last Monday of every month to give newcomers a shot at a future slot.
Hartsell acknowledges that the menu is big for a small place, but the kitchen has all of it – pizza, pasta, salads, sandwiches, stromboli and even quesadillas under control. First and foremost is the dough.
Hartsell reveals the process. “It’s our recipe that we have tweaked over the years. We have someone making dough in eight-hour shift six days a week, starting the day before the dough will be used, made into individual portions; then so it sits for at least 24 hours. We also make a GF dough.”

Each pizza is hand-tossed, a skill that Hartsell says takes time to master. “It’s definitely a learning curve. If you drop it, and you will, the 5 second rule does not apply. We go through a lot of dough in the training process.”

BLUE MOUNTAIN PIZZA’S GREATEST HITS

Third Thursday Fundraising Program: Matt has done this since the start. Every month we select an organization in Weaverville or nearby that has a direct impact on the community. We keep a box by the register where customers can drop in a donation, and we match that total at the end of the month. Every Third Thursday, we donate 25% of the day’s revenue to the organization. In 22 years, we have donated over $600,000.

Annual Thanksgiving Feast: Matt started it in 2005, the second Thanksgiving he was open, so 21 years and counting. It’s very traditional: turkey, ham, stuffing, mashed potatoes and gravy, green bean casserole and cranberry sauce. Between noon and 3 p.m., you can dine in with us, call and order then pick it up, or we have limited delivery to people who are homebound. Thanksgiving 2025 we served 885 meals and over 10,000 meals since it started.
Garlic Knots: They are everyone’s favorite thing. They are twisted by hand first thing every morning and proof all day long. We bake them with parmesan garlic butter, then they are tossed in our homemade garlic oil sauce and delivered with a ramekin of marina.
Top Three Pizzas: The pepperoni, the mountain extravaganza and the cow tipper. That one has steak tips and was developed by one of the former managers. We encourage staff to come up with things we can add to the menu.
Ice Cream: We added homemade ice cream to the menu in 2013 and it’s very popular. We always have chocolate, vanilla and butter pecan, and at least one seasonal flavor like strawberry or blueberry.
Thursday Spaghetti Night: When we started it was all you can eat, but we just couldn’t keep up with the demand in such a small place. Now it’s a dinner – spaghetti, meatballs garlic knots and a salad. Dinner for 4 is $24.99, for two is $14.99. I don’t know how many pounds of spaghetti per meal, but it’s a lot. We want to make it affordable for a family to go out to eat

— Written by Kay West

Y’all Come Back Now
When Jill Rhodes purchased the Centreville Luncheonette in Woodfin, she became an integral part of the community

The first time Jill Rhodes visited the Centreville Luncheonette in Woodfin in the summer of 2025, the little café was busy, so she handed owner Marco Lacagnina her card and asked him to call her when he had a minute.

He called a couple hours later when service was over for the day. “He asked me if I was looking for a job and I told him no, I have a really good job,” she recalls. “I told him I was looking for my future.”

At the time – and for the previous nearly ten years – she was GM of Rocky’s Hot Chicken on Patton Avenue, but she was ready for a change, and an opportunity to show her two kids it was possible to step out of your comfort zone and do hard things.

A friend of hers also knew Marco, and that after nearly six years of owning and running the Luncheonette with his wife Kristin, he was looking to sell. The Italian who grew up on Centreville Avenue in the Bronx had been in the restaurant business his entire life and had already retired once when he saw an opportunity he couldn’t refuse and bought and renovated the building on Weaverville Road.

He built a loyal, local business serving lunch from 11 a.m. – 3 p.m. Tuesdays through Saturdays, but when his desire to re-retire met Jill’s wish to build her own business, the wheels started turning, though it wasn’t always a smooth ride.

She wasn’t able to get a small business loan because the numbers didn’t look great on paper, but she trusted his assurances about the potential enough to use her house for a Home Equity Line of Credit; Marco helped with some financing and on January 16, 2026 she took ownership of the business. “Marco is still my landlord, which is fine because it means as a first-time business owner, I don’t have to deal with everything,” she says. “He was in yesterday fixing my mailbox!”

He also spent a couple of weeks after she took possession on site, showing her the ropes, sharing his – and his Nonna’s — recipes, and introducing her to regulars, all of whom he knew by name, hobby, job and family tree.

“He has a real gift for that,” Jill says. “Everyone who walked in the door, he would call by name, ask how their garden was doing, if their kid was coming home for the holiday and how was their mom.”

Though some of the regulars were anxious about the change, it didn’t hurt that every single member of the staff stayed on. “They definitely were teaching me, and I was grateful for it.”

Jill says she knew better than to change anything on the lunch menu – especially the legendary cheeseburger. “It’s Braveheart 100% ground Angus beef, cooked on a flat top but not smashed — they’re juicy and have thickness. All the way means American cheese, lettuce, tomatoes, pickles and mayo. We use several slices of cheese so it’s very cheesy.”

The next two most popular sandwiches are the Reuben and the Philly cheesesteak. The fries are classic – Idaho potatoes, hand-cut every morning, skin on, par-fried then fried to order, salted as soon as they come hot out of the basket.

Though she didn’t take anything off the menu, she has introduced some new items as specials, like onion rings, the mushroom Swiss burger and a grilled chicken sandwich. To her surprise, the biggest hit has been soup. “I started making soup in the winter and thought I’d take it off the menu when the time changed in March. But people really like it and ask for it, so I’m still making it. The chicken soup will cure what ails you.”

She got a beer and wine license in May; there’s not a big selection but offers the option to have a beer with your burger or glass of wine with your shrimp salad roll. She set up the ‘bar’ under a sign that reads ‘If you are grouchy, irritable or just plain mean, there will be a $10 charge for putting up with you.’

“We haven’t had to fine anyone yet,” she says with a laugh.

The two biggest changes she has made are opening on Mondays, which was first suggested by staff, who were looking for more hours, and adding breakfast service.

“This was Marco’s retirement project,” she points out. “That is not my situation, I have loans to pay and two kids. We need to be open more hours, there was a call for breakfast, and I don’t want to work nights. I like mornings, and a nice breakfast is a good way to start your day.”

So far, Centreville’s diners agree, arriving early for breakfast sandwiches on toast, rolls or croissants, breakfast burritos and hearty plates. She expects that she would be seeing some of her clientele twice a day. “A lot of our customers are seniors, and this is their place to get out and be with people.”

Nearly six months in, Jill now puts names with faces and knows their regular orders too. She says if someone doesn’t come by for a few days, she worries about them until they show up at the counter again, placing their lunch order and rummaging through the candy dish filled with Hershey miniatures that Marco started and she is obliged to keep filled. “At this point, I know who will be digging for a Mr. Goodbar and who wants the Krackel.”

When she runs into them in the local grocery store, they know her by name as well and she says it’s a good feeling that extends beyond the business.

“This began as a business deal, but this place is such an important part of people’s lives and this community, that I feel honored to keep it going.”

– Written by Kay West

Sign-up below to get AIRfare in your inbox.

CONNECT

SIGN-UP FOR AIRFARE