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What is your favorite part of being a restaurant owner?
The community that has grown both in and around the Ale House.
What is the background of your restaurant’s name?
I was on a road trip to NYC with a friend and we were discussing all of the possibilities. I lived in Scotland for a couple of years and I wanted to try and re-create the feeling of the traditional Scottish pub- and thus Black Mountain Ale House just kind of fit.
What ingredient could you not live without?
Either bacon or coffee. Is coffee an ingredient?
What is your favorite dish on your menu?
Our bistro filet is excellent- when I’ve had a rough day it seems to make everything better.
What is your favorite dish from a fellow AIR restaurant’s menu?
Nothing like sitting at the little bar in Limones and having the lobster nachos or ceviche sampler with my wife.
Why did you choose Asheville to open your restaurant?
It’s funny – a lot of locals don’t like to associate Blk Mtn with Asheville. Now Blk Mtn in many ways is what Asheville used to be- this small, quaint mountain town!
What is your favorite chef’s tool and why?
As an owner – its got to be the whiteboard in the kitchen. Communication is key.