ASHEVILLE – A modern Mexican-inspired restaurant to open with “secret” tequila window; a new sports bar knocks it out of the park on opening weekend; a premier dinnerware warehouse sale; and not-to-be-missed food experiences.
Xico is a new restaurant opening on Asheville’s South Slope, serving Mexican flavors.
Xico opening on Biltmore Avenue
Dave McFarland, an Asheville native and owner of the Southern-inspired Daddy Mac’s Down Home Dive, is partnering with Scott Linquist, a chef acclaimed for helping to revolutionize modern Mexican cuisine in Miami and New York City, to open a new eatery in downtown’s South Slope district.
Xico (pronounced shee-ko) is slated to open in November at 175 Biltmore Ave., across the parking lot from Daddy Mac’s.
Restaurateur Dave McFarland (left) has partnered with Chef Scott Linquist (right) to open Xico restaurant on the South Slope this fall, serving wood-fired Mexican-inspired cuisine.
“It’s an elevated Mexican fire kitchen. Scott’s a world-class chef, and to have his passion and mine come together, it’s going to be a unique experience,” MacFarland said.
Linquist has trained in Mexico and worked in Mexican cuisine restaurants over the past 30 years, including as a chef at the Southwestern fine dining restaurant, Arizona 206 in New York City. The restaurant consultant and owner’s accomplishments also include launching seven Dos Caminos eateries in New York City, Las Vegas and Fort Lauderdale, Florida.
Xico’s design as a cocina de fuego ― or fire kitchen ― refers to the restaurant’s use of a Josper charcoal and wood-fired grill, which has the capacity to reach 1,000 degrees Fahrenheit, custom-designed in Spain.
Xico uses a Josper charcoal and wood-fired grill reaching 1,000 degrees Fahrenheit.
Heirloom masa will be used to make tortillas on a Mexican griddle, called a comal. Guacamole will be made-to-order using an oversized lava stone molcajete. Caesar salads will be prepared tableside from a wooden cart.
Linquist has written a menu featuring three styles of mole, whole fish, steaks and more.
Lindquist said the dining room menu will not feature tacos.
Tacos, a street food, will be offered at the more casual outlet connected to Xico downstairs, called Xico Chico.
Xico’s dining room will feature a “secret” tequila window, inspired by wine windows in Europe, allowing guests to knock on a window to order select agave cocktails directly from the bar.
“This is something that Asheville needs, and we’re excited to bring it,” MacFarland said.
Xico is hiring for all positions. For more, visit xicoasheville.com and follow @xicoasheville on Instagram.
Xico restaurant will offer wood-fired Mexican-inspired cuisine, prepared using a Josper charcoal and wood-fired grill reaching 1,000 degrees Fahrenheit.
Easy Tiger, a sports bar, opens downtown
Easy Tiger eased into Asheville’s bar scene with a soft opening over the weekend of Oct. 4. The sports bar is in full swing, offering elevated bar bites, beers, craft cocktails, and a slew of big screen televisions playing the latest games and throwback classics.
Easy Tiger is at 125 S. Lexington Ave., formerly Storm Rhum Bar. The hours are 5 p.m.-1 a.m. Monday, Thursday and Friday, and Noon-1 a.m. Saturday and Sunday.
Easy Tiger is from the same team that brought Asheville Flour Café, inside the downtown food hall, The S&W Market.
Read more about Easy Tiger here.
For more, visit easytigeravl.com and follow @easytigeravl on Instagram.
East Fork’s pottery warehouse sale
East Fork, an acclaimed Asheville-founded pottery company, will host a special sales event at its warehouse, 144 Caribou Road. The inventory will feature “seconds” ― slightly flawed pieces ― including dinner plate sets and mugs, discounted by 40% The warehouse sale will be from 10 a.m.-3 p.m. Oct. 25 and Oct. 26.
For more, visit eastfork.com and follow @eastforkpottery.
Save the date: Food and beverage events
Dive into the rich fall flavors of the Appalachian Mountains at these upcoming events.:
-
Harvest Dinner will be served from 6-9 p.m. Oct. 22. at Addison Farms Vineyard, hosted by local chefs Terri Terrell and Brooke Adams. The regional menu will feature ingredients from local farms, foragers and purveyors. Dishes will be paired with Addison Farms Vineyard wines. Admission is $100, which includes welcome bites, wine pairings and the multicourse, family-style dinner. The event will be outdoors with covered seating, weather permitting. The intimate event is limited to 30 seats. The vineyard is at 4005 New Leicester Highway in Leicester. addisonfarms.net/harvestdinner
-
Diwali at Spicewalla. The Asheville spice company, from the Chai Pani Restaurant Group, will celebrate the Hindu holiday, Diwali, at Spicewalla’s downtown store from Noon-4 p.m, Oct. 25. Sister restaurant, Botiwalla, as well as fellow Desi-owned makers Doosra, Chutni Punch, Keya’s Snacks and Masala Gossip will unite to commemorate what’s known as the Festival of Lights. Spicewalla is in the Grove Arcade, 1 Page Ave. spicewallabrand.com.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Tips, comments, questions? Email [email protected] or follow @PrincessOfPage on Instagram. Sign up for AVL Bites and Brews, our weekly food and drink newsletter here.
This article originally appeared on Asheville Citizen Times: East Fork’s super sale, a new sports bar opens, Mexican cuisine coming
