Curry is a major player in the kitchen at India Garden Restaurant, but it's not the powdered curry that you'll find in a grocery store. Here, "curry" means zesty vindaloo and tikka masala sauces freshly blended and spiced to each guest's preference. These sauces typically dress plates of lamb, shrimp, and chicken roasted in a clay tandoor oven, but the menu isn't totally meat-centric. India Garden's chefs also craft vegetarian dishes so spicy that each could start a fire; as a precautionary measure, pair yours with an imported Indian beer.
Working with up to 11 local farmers and merchants, Rise ‘n Shine Café dishes up breakfast and lunch made from local and organic ingredients infused with regional flair. Morning options come alive thanks to eggs culled from Farside Farms, with menu items such as the broccoli mushroom omelet ($6.25) featuring goodies plucked fresh from nearby omelet trees. Non-ovo-centric options run the gamut from family-recipe flapjacks ($3.75–$6.25) to sizzlin’ hash browns ($1.50) and local bacon ($2.50), while Rise ‘n Shine’s lunch options, such as the free-range-chicken-salad sandwich ($6.50), pamper noontime munchers. A selection of greens and kiddie options fills the rest of the dance card, engaging diners both young and herbivorous.
Hailing from Germany, owner and chef Dieter Homburg rewards Asheville residents with a true taste of his homeland. According to the Mountain Xpress, his methods are scrupulous, and he brings “all the attention to detail, craft and freshness to sausage that his former countrymen in Germany might expect.” In the kitchen of The Bavarian Restaurant & Biergarten, Homburg—affectionately referred to as ‘Doc’—crafts nearly 150 pounds of sausages per week, each link cranked out with a medley of secret spices, Himalayan salt, fresh garlic, real cheddar cheese, and beer. A variety of schnitzels also pile onto plates. Sautéed wiener schnitzel comes with paprika lemon slices or crowned with münster cheese, mushrooms, and fried onions.
Pausing for sips of imported beers and wines, diners feast on hearty German plates inside a rustic dining room decorated by old beer mugs and tapestries. Guests can also get cozy outside in the 80-seat beer garden where two different species of docile bees pollinate malt and hops flowers.
The Local Taco embraces the flavors of Tex-Mex cuisine and the character of traditional southern food, drawing from a menu of tacos, questadillas, fajitas, salads, and more. Featuring local ingredients such as Smiling Hera Tempeh and cheese from Three Graces, as well as produce from area outfits including Lively Orchards, Barham Farm, and Bailey Farms, they serve up tacos as varied as Korean BBQ, Spicy Avocado, and Southern Fried Chicken. Menu items can also be made vegetarian and gluten-free, and they offer catering services. The Local Taco features a drink menu with daily specials, margaritas made from fresh-squeezed lime juice, agave nectar, and 100% agave tequila, and roasted beans from Dynamite Coffee. The restaurant offers live music, charity services, and other events; see their Facebook page for an updated schedule.
With more than 450 stores throughout the globe, TCBY has become synonymous with high-quality frozen yogurt since its humble inception in Arkansas in 1981. Known as The Country’s Best Yogurt, TCBY serves up frozen treats packed with benefits such as live active cultures and vitamin D while remaining lower in fat and calories than traditional ice cream. New additions to the menu include frozen greek yogurt, which swirls with twice as much protein as the regular frozen yogurt, giving customers a treat to look forward to after strenuous routines of bench-pressing dairy-farm equipment. Revamped store designs infuse each space with modern, colorful touches, such as bright-green chairs and hanging orange lights, reflecting the dessert emporium’s dedication to happily moving into the future with its customers.