The Blackbird

Jesson Gill

The Blackbird

 

Photo by Lynne Harty

What is your favorite part of being a restaurateur in Asheville?

I love the diversity of guests and the great people that work in the restaurant scene here.

2. What is the background of your restaurant’s name?

There’s a few urban legends….we are named after the love of the Beatles.

3. What ingredient could you not live without?

I’d say real unsalted butter. It’s used in so many ways and really adds depth to so many dishes from pastries to entrees.

4. What is your favorite dish on your menu?

Tenderloin Trio. The steak can be cut with a fork. So yummy.

5.What is your favorite dish from a fellow AIR restaurant’s menu?
Zambras is the best Tapas place in town – no question. They have these spicy potatoes that are really good. Truthfully it’s hard to find a bad dish there.

6. Why did you choose Asheville to open your restaurant?

We had two very successful restaurants in Texas for 10 years. We decided to move here to live where we love to vacation. Life is too short and although we love Texas, we really loved the weather and views here. Additionally, there is a great food scene here and we wanted to try our hand at a different style of dining.

 

7. What is your favorite chef’s tool and why?

We look at our business as an experiment. So we look at a lot of data points as our favorite “tool”. From magazine food trends, movie food trends, what’s coming fresh from farms, customer feedback, and then some good ol “grandma math”- does it feel right.