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What is your favorite part of being a restaurant owner in Asheville?
I’d say all the relationships that we form with people. There is quite a bit of enthusiasm in this town about food & drink and its great making connections with people. This includes our staff, customers, vendors, etc. I really enjoy hiring and working with like- minded people that are generally interested in what they eat and like trying new things.
What is the background of your restaurant’s name?
We honestly didn’t plan on having to name our restaurant. We were originally going to buy the Laurey’s Catering operation after managing it for 15+ years. However, after Laurey’s death, that was not a viable option. We only had a few weeks to start an entirely new corporation. We tossed around a lot of things and I tried getting cerebral with it, but those ideas got vetoed. Probably for the best. In the end, we kept it simple and honored the space we’d been working out of for so long. This is a historical building and so many locals including our staff had lots of good memories here so we used the physical address as the name.
What ingredient could you not live without?
Olive Oil & Citrus
What is your favorite dish on your menu?
I love all of our seasonal fresh salads that we put in the deli case. It’s exactly what I wanna eat during the warmer months. A lot of times they’re off the cuff and we get to play around with super fresh ingredients. I think that draws most people in too.
What is your favorite dish from a fellow AIR restaurant’s menu?
I find myself craving those Lamb Fries at Chai Pani fairly often. I eat at our neighbor Mama Citas a lot too.
Why did you choose Asheville to open your restaurant?
We were already rooted here and had a lot of community support!
What is your favorite chef’s tool and why?
My staff. Without them none of this would happen. I would still be in my robe phase. Don’t ask.