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What is your favorite part of being a restaurant/Wine bar owner in Asheville?
It is being part of a thriving local community. Everyone has been so supportive in our first year. A day at District Wine Bar is like hanging out with good friends instead of work.
What is the background of your restaurant’s name?
It’s all about our community in the River Arts District. We knew we wanted to build a business in the RAD surrounded by artist and creativity. District means neighborhood and we wanted to be just that, the neighborhood wine bar.
What ingredient could you not live without?
In my business we couldn’t live without the all mighty grape.
What is your favorite dish on your menu?
On our food menu, our house-made pimento cheese. It is a customer favorite. As far as my favorite wine, it’s so hard to choose. It’s like picking your favorite child. We offer over 50 by the glass options and over 100 bottles. We have a large selection of natural and orange wines. I am really loving the Broc, Love Red or the Forlorn Hope, Queen of the Sierra red blend.
What is your favorite dish from a fellow AIR restaurant’s menu?
Vivian has one of the best filet mignon I have every eaten. It is wrapped in bacon, with seared Foie Gras, truffles and a sherry-demi glace. It is truly decadent.
Why did you choose Asheville to open your restaurant?
I am a native. I was born and raised here. I wanted to open a bar that felt like home. District Wine Bar was a labor of love and you can feel that the moment you step in. My husband and I, along with my entire family and a handful of friends did all the work to create what you see today. My dad even made our community table in the back. I love seeing our customers gathered around, enjoying a glass of wine. We have created a special space that reflects the community around us.
What is your favorite chef’s tool and why?
The wine key. It’s all you ever need to enjoy a good bottle of wine.