12 College Street
Asheville
NC
28801
Tel: 828-255-4864
Description
Tupelo Honey Café, a locally owned sole proprietorship, offers old southern favorites with creative twists. It has quickly distinguished itself from other regional restaurants by presenting familiar, creative, comfort fare, healthier options, fresh ingredients, and large portions at a fair price.
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A pleasant dining experience begins with utterly delicious food and is heightened by great ambiance. Tupelo Honey Café has an upscale, yet casual environment with touches of an authentic Charleston/New Orleans style.
The New York Times describes the interior as "an old fashioned tea room." During the warmer months, guests can take in Asheville's colorful street scene while dining on our covered patio.
Inside, black and white photographs of Asheville's people and places, lush potted and hanging plants, and original paintings adorn the restaurant's walls and quaint nooks and crannies. A sleek mahogany bar lines the open kitchen, inviting customers to get up close to the hustle and bustle of our culinary constructions.
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Tupelo honey is high quality honey with low dextrose sugar content and a distinctive flavor made from black gum trees found in Northern Florida. A jar of Tupelo Honey sits on every table and is used to sweeten several of our recipes. The Asheville Citizen Times raves of Tupelo's classy comfort cuisine, "How sweet it is!"
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Whenever possible, we buy organic and support local farmers, artisans, merchants and businesses. We serve all organic free-range chicken and eggs, and garnish our entrees with organic edible flowers from a local herb farm. Asheville City Bakery bakes our bread, and Kamm's Frozen Custard makes our exclusive Tupelo Honey Frozen Custard. Our artwork, photographs, flower vases and even our "Open" sign represent the work of local, young artists. The eclectic beer and wine list is comprised of selections from local breweries to world-class wineries that will satisfy even the most discriminating connoisseur.
In an attempt to bring simplicity and food production closer to home Executive Chef Brian T. Sonoskus and owner Sharon Schott have established a farm, Sunshot Organics, to provide natural, pesticide-free local food to the restaurant's tables. Our goal is to provide as much food for the business as possible and supplement our efforts with food from other local food producers and businesses.
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A pleasant dining experience begins with utterly delicious food and is heightened by great ambiance. Tupelo Honey Café has an upscale, yet casual environment with touches of an authentic Charleston/New Orleans style.
The New York Times describes the interior as "an old fashioned tea room." During the warmer months, guests can take in Asheville's colorful street scene while dining on our covered patio.
Inside, black and white photographs of Asheville's people and places, lush potted and hanging plants, and original paintings adorn the restaurant's walls and quaint nooks and crannies. A sleek mahogany bar lines the open kitchen, inviting customers to get up close to the hustle and bustle of our culinary constructions.
--------------------------------------------------------------------------------
Tupelo honey is high quality honey with low dextrose sugar content and a distinctive flavor made from black gum trees found in Northern Florida. A jar of Tupelo Honey sits on every table and is used to sweeten several of our recipes. The Asheville Citizen Times raves of Tupelo's classy comfort cuisine, "How sweet it is!"
--------------------------------------------------------------------------------
Whenever possible, we buy organic and support local farmers, artisans, merchants and businesses. We serve all organic free-range chicken and eggs, and garnish our entrees with organic edible flowers from a local herb farm. Asheville City Bakery bakes our bread, and Kamm's Frozen Custard makes our exclusive Tupelo Honey Frozen Custard. Our artwork, photographs, flower vases and even our "Open" sign represent the work of local, young artists. The eclectic beer and wine list is comprised of selections from local breweries to world-class wineries that will satisfy even the most discriminating connoisseur.
In an attempt to bring simplicity and food production closer to home Executive Chef Brian T. Sonoskus and owner Sharon Schott have established a farm, Sunshot Organics, to provide natural, pesticide-free local food to the restaurant's tables. Our goal is to provide as much food for the business as possible and supplement our efforts with food from other local food producers and businesses.
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