About this business

Tips

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devon f.
Verified
Report | 2 years ago
I really hope they aren't closing down I really love it there
Lib J.
Verified
Report | 2 years ago
Unfortunately, they are closing permanently on January 13th.
Sherri O.
Verified
Report | 2 years ago
A pleasant experience from start to finish And food was outstanding
JODY B.
Verified
Report | 2 years ago
TAP has one of the best brunches in Asheville!
Peter T.
Verified
Report | 2 years ago
good food, but slightly over-priced. pretty decor & nice service.
Mark A.
Verified
Report | 2 years ago
Very friendy staff, great service, unique & tasty food.
Ruth H.
Verified
Report | 2 years ago
We had a great lunch and will try dinner some time soon. Excellent service and amazing soups.
Nancy
Verified
Report | 2 years ago
We had a lovely lunch and brunch there. The menu was interesting and tasty.
Stephen C.
Verified
Report | 2 years ago
Really good food, really good atmosphere. As Arnold Schwartzenegger said, "I'll be back."
charlie d.
Verified
Report | 2 years ago
Great food and servace
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From Our Editors

The brainchild of two husband-and-wife teams, Mark and Jenny Henegan and executive chef John Daniel Schwalje and his wife Dara, The Asheville Public fills its rotating menu of gourmet gastropub fare with locally grown produce, grass-fed beef, and other quality ingredients. Six kinds of house-made sausage encase meats and seasonings from around the world, from the far-flung merquez sausage’s morroccan-spiced lamb and the boerewors’s south african-herbed beef to the jambalaya’s local mélange of marinated pork, all-natural chicken, crawfish, and chow-chow. Served alongside rich breakfast and brunch dishes or a la carte on an organic bun during dinner, sausages don house-made condiments and compete with organic greens and all-natural Angus beef burgers and steaks for stomach real estate. The Asheville Public’s low-key interior fosters a homey vibe with wooden tabletops, chandeliers crafted from empty bottles, and armchairs wearing sweatpants.

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