“cook what you know”
Mark Twain had a very strict philosophy to the writing of his American classics. 'Write what you know' is a simple rule which lays the foundation for a great story. It is a rule we follow in our kitchen and our bar: 'Cook what you know' pays homage to simple, honest flavors from the ingredient focused cuisine that make our region special. Determined and undeterred, we define our food without boundaries or restraints as it is both created from the nostalgia of our past as well as charged with passion and creative interpretive freedom among this beloved, unique stage of cultural complexities, historic liberty and sheer defiance that is the American South.
Seven Sows, Asheville's answer to Charleston's Husk, is a restaurant rooted in the cooking and foodways of Appalachia and the Southeast. Chef de cuisine Mike Moore cooks bar snacks and appetizers based on memories of his Eastern North Carolina childhood—think hickory-smoked pork jowls, hot buttermilk hush puppies and rosy pickled deviled eggs with green tomato chowchow. Entrees may include more Southern hits like crunchy buttermilk fried chicken with giblet gravy and heritage-breed pork chops with hominy and ham hock ragout. Choose a single bourbon pour from the extensive list—compiled to showcase small-batch and aged spirits—or do a flight of four for $15.
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Seven Sows Bourbon and Larder
- Mon - Wed: 5:00 pm - 9:00 pm
- Thu, Sat: 5:00 pm - 10:00 pm
- Fri: 5:30 pm - 11:00 pm
- Sun: 10:30 am - 10:00 pm
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