Ashvegas Hot Sheet: New 12 Bones brewery ready to hire head brewer


Here’s a quick restaurant-themed edition of the Hot Sheet, including news that the new 12 Bones brewery is ready to hire a head brewer. Here we go:

-The beloved 12 Bones barbecue joint, which is in the process of relocating its south Asheville location from Sweeten Creek Road to its new home in a 120,000-square-foot brick warehouse at 2350 Hendersonville Road, is ready to hire a head brewer for its new Arden brewery. Prospects should email Leah Pressley at From the job description:

The brewery is comprised of a 15 barrel Marks brew house with four 15 barrel fermenters and one 15 barrel bright tank, with 4 more fermenters and another brite tank to be added as soon as feasible. Initially, we plan to focus solely on supplying both restaurants and the brewery taproom only, with no distribution. Given that each restaurant is lunch only, we plan to offer 5-6 (generally sessionable) beers, including IPAs, Pilsners, stouts as well as a number of creative seasonals and collaborations. On the other hand, the brewery taproom, which will eventually offer 12 beers, will provide more room for experimentation and higher ABV brews. …

The head brewer will lead recipe formulation, yeast management, ordering supplies, coordinating production, etc. This position offers exciting working and growth opportunity to a passionate brewer. …

Ideal candidate has brewed on at least a 15 BBL system in full production, has created and brewed more than 10 “styles” of beer, has at least 6 years on the brew deck and has working knowledge of all aspects of brewery operations as well as packaging and distribution. This person needs to have a passion for developing beers that will become brewery favorites as well as the ability to create timeless 12 Bones “Classics”. This person needs to understand barrel aging, sours, yeast strains, hop varieties, grain varieties, grain roasts, etc. Candidate must possess high degree of mechanical aptitude.

-The Southern restaurant and bar at the corner of Walnut Street and North Lexington Avenue closed this past weekend. The Southern first opened in 2010 and had a lively outdoor patio scene. The business changed hands a couple of years ago.

-The Mezz, an upscale Greek restaurant in the S&W Building in downtown Asheville. Here’s more from Doug Ellington, the owner of the building:

I think the Greek restaurant/market concept and execution missed the mark for this market and we want to correct that. We have brought in new partners and there will be a new management team. The new concept will be very much focused on products from local purveyors and we look forward to introducing it. At some point, the cafe/market on the main level will close for a short period prior to rolling out this new concept. The Times Bar has been very well received and the management team there has done an outstanding job. It will remain open throughout. As an aside, the space in the basement (Ellington Underground) was a leased space and has no ownership connection with the main restaurant or The Times.

-Rezaz recently unveiled its latest seasonal menu, which focuses on Pan-Mediterranean cuisine. I recently sampled their stuffed grape leaves, meatballs and more and it was damn tasty. Owners Laura and Brian Smith recently renovated the Biltmore Village restaurant, and it’s beautiful. Check it out.

-Have you checked out the new Daidala Ciders taproom inside the Andy Herod Gallery in the Cotton Mill Studios, in the heart of the Asheville River Arts District? Chris Heagney is the owner of Daidala, and he’s currently making his cider at Red Clay Ciderworks in Charlotte. He’s bottling some, but mostly Daidala is a small operation that specializes in some really creative ciders. He’s got one called Rum Barrel, a spiced cider aged nine months; a Watermelon Rose featuring fresh-pressed watermelon juice; and much more. Heagney teamed up with Herod when he was looking for someone to create label art. Daidala’s mascot, a regal fox called The Nomad, was created by Herod. The Historic Cotton Mill Studios is located at 122 Riverside Drive, and Daidala Ciders and the Andy Herod Gallery is located on the second floor.

-Green Sage has announced that it will open a new restaurant at the former Atlanta Bread location on Merrimon Avenue. A few details from a press release:

Green Sage turns ten this year and is celebrating by opening a fourth location, adding a juicery, and completing its goal to offer 95 percent organic produce. The newest Green Sage will be in North Asheville at 633 Merrimon Avenue, the building formerly occupied by Atlanta Bread Company. … The new location will also house the company headquarters as Green Sage looks to expand regionally. Green Sage’s three existing restaurants can be found at 5 Broadway downtown, 1800 Hendersonville Road, and Westgate Shopping Center.

-Word on the street is that Dan Silo, most recently a sous chef at Buxton Hall and The Admiral, is working on opening a new restaurant on Leicester Highway next to the new axe-throwing bar called the Axeville Throwing Club. If you want to sample Silo’s food, now’s the time. He’ll be serving up a dinner during Asheville Beer Week from 7-9 p.m. on May 26 at Habitat Brewing. The cost is $27 for four small plates paired with four Habitat beers. This is a seated beer dinner event, so ticket quantity is limited. A percentage of the ticket sales will benefit Hood Huggers International. Click here for tickets.