Over Easy Cafe

Carson Lucci and Eric Burleson

Owner & Executive Chef

 

Photo by Lynne Harty

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

Eric and I both feel grateful to live in Asheville.  The Appalachian mountains provide us with a bounty of amazing fresh products that thrive in this area.  Asheville locals and tourists are supportive of privately owned businesses and we have always felt supported by our amazing community.  

What is the background of your restaurant’s name?

Well, we are a breakfast-brunch restaurant and Over Easy Café seemed like a good name for us in 2005.  We are always striving to serve more than the traditional breakfast..

What ingredient could you not live without?

There are a handful of ingredients that I would hate to do without. Allium family of ingredients would be our pick.  (Onions, ramps, shallots, garlic, wild onions, green onions, leeks) 

What is your favorite dish on your menu? 

Given that our menu changes as often as possible, our ingredients in our dishes vary.  The seasonal veggie omelet is always one of my favorites.  Depending on what our farmers and foragers bring us each week, dictates what ingredients that are filled in the omelet. Currently, shitakes, crones, (Chinese artichokes) mixed ridicchio, haukurei turnips, and Smokey Mountain Round goat cheese from Goat Lady Dairy. (all other produce from Culinary Gardener). Nothing beats a savory omelet with freshly foraged mushroom or a sweet paw-paw bread french toast. 

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

It is impossible to pick a favorite dish from Copper Crown! Everything there is fabulous.Their menu changes often as well, so I can always be guaranteed to have a fabulous local seasonal meal.

Why did you choose Asheville to open your restaurant?

Asheville has been the place that has truly felt like home. I was happy to settle in Asheville and create some roots. The supportive nature of the local community helped make it an easy decision in 2005. It is hard not to love this (once) small mountain town. 

What is your favorite chef’s tool and why? 

Would have to say Vitamix, due to its versatility for front and back of house.