Copper Crown

Adam Bannasch

Copper Crown

 

Photo by Lynne Harty

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

Asheville has a really supportive restaurant community, with very little competitive spirit between chefs. Most other restaurant owners are really happy to collaborate or commiserate, which is great. The farm scene and availability and quality of local products is incredible. And of course Asheville itself is awesome. We love where we live, getting outdoors, as well as the culture and food scene.

What is the background of your restaurant’s name?

We chose Copper Crown to reference the copper roof of the building we’re located in. We hoped that by drawing the connection, it would allow guests to find our slightly tucked away spot more easily.

What ingredient could you not live without?

That’s a tough one, but probably onions. They flavor so many things, it’s hard to imagine being able to cook much of anything without them.

What is your favorite dish on your menu?

Probably the chopped romaine salad with bacon, pickled vegetables and corn nuts. It’s even better with buffalo style fried shrimp.

 

 

 

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

Well, it’s not completely a dish per se, but I am slightly obsessed with Ultimate’s coffee heathbar ice cream. It’s by far my favorite flavor.

Why did you choose Asheville to open your restaurant?

We were inspired to check out Asheville because of our affinity for the mountains, and we immediately knew it was the right fit. We both worked downtown for years but knew that our hearts lay in East Asheville. East Asheville seemed ripe for a bit of a dining experience expansion so once we found the right spot, the rest was history.

What is your favorite chef’s tool and why?

I would say the mandolin, for the precise cuts it creates.