Bone & Broth

Chris Benson



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

Being a part of a community that supports creativity and sustainability while also being able to give back in so many ways like supporting our local farmers and fellow small businesses.

What is the background of your restaurant’s name?

We wanted a name to reflect both the great meats we serve but also the other healthy and varied options we offer such as bone broth.

What ingredient could you not live without?

Tomatoes.  They are so ubiquitous in our cuisine.  They are used in and crucial to so many dishes, from something as mundane as the ketchup for your frites,  cherries garnishing a salad or heirlooms on your burger.  This time of year we have such a beautiful variety of tomatoes available, and it is a constant reminder of the awesome produce our Appalachian farmers provide to us.

What is your favorite dish on your menu?

It’s so hard to pick between all my babies, but right now on our summer menu I’m digging our seasonal pasta.  It’s chocked full of all the great summer veggies and herbs with just a little bit of white wine and a hit of excellent olive oil.  It’s exactly what I crave this time of year.

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

There’s so much I love around our town, I think the only fair way to answer is what I eat the most of.  I live in the north side of town and many a night ends with picking up something from Asheville Pizza & Brewing Company after dinner service.  I love their whole menu (including beer) but what’s been keeping me fed recently is the Mad Mushroom served with a side of Shiva IPA.

Why did you choose Asheville to open your restaurant?

Asheville is home; why wouldn’t you want a restaurant in this great community?

What is your favorite chef’s tool and why?

Like most chefs my favorite tool is my French knife.  It is the definitive culinary multi-tool (although I also love my multi-tool).  I use an 8 inch Wusthof Classic Ikon.  I love the shape of a German knife for my cutting styles and I love Wusthof’s steel for being a touch softer so that it holds up to the wear and tear of a professional kitchen.