Chai Pani: The Indian food restaurant’s new design upgrades include a brighter atmosphere with fresh takes on Indian-inspired décor, murals, pops of color and a newly opened up space that connects to cocktail bar MG Road, allowing guests to grab a cocktail at the bar while waiting to dine upstairs, according to a press release. Chai Pani is located at 22 Battery Park Ave. in downtown Asheville.
Rezaz: Renovations to Rezaz, which serves up pan-Mediterranean dishes, includes additional space for expanded dining as well as a newly constructed extended 24-foot white marble-topped bar relocated to the southern side of the restaurant and easily accessible from the sidewalk, according to a press release. A large wine display splits the new space. Here’s more:
“We worked with Falcon Development to oversee the renovations and re-design,” co-owner Chef Laura Smith says in the press release. “The removal of the wall between the wine bar and the dining room really opens up the space and allowed us to use the seating we weren’t really using in the Enoteca.
Co-owner and Chef Brian smith is also introducing his own gastronomic identity for the restaurant. While honoring the Middle Eastern and Persian fare that initially anchored Rezaz, Chef Brian Smith offers a new culinary tour of seaports throughout the Mediterranean – from Italian to North African to Spain and Greece.
Developing culinary nuances, Chef Brian’s cooking demonstrates how certain ingredients and dishes translate throughout the region, but each place interprets classic recipes with its own cultural twist. The menu reflects his new direction with offerings such as Tunisian seared tuna, fragrant Israeli chicken soup, Sicilian burrata cheese, Moroccan tagine and Grecian fish.
Chef Laura Smith, a classically trained pastry chef who has baked all over the world, aligns her sumptuous desserts with Mediterranean port of call tributes. Think Lavender Lemon Brulee, Goat Cheesecake with seasonal compote and Belgium pot de crème.
The restaurant also offers a private Chef’s Table experience for up to 12 people. Menus can be tailored to the group with wine pairings. The restaurant will also be highlighting an “Italian manga pasta hour,” featuring house-made pastas, sauces and country bread from 3 p.m. until 5 p.m. when the regular dinner menu begins.
The recent renovation also includes an enlarged Benedetto Room, the restaurant’s private dining space, which is now able to accommodate up to 40 people. Danny Schwalje, a local furniture maker, constructed a large community Sofra table for the bar area with re-purposed iron from Biltmore Iron Works. The restaurant is located at 28 Hendersonville Road.