As Merrimon’s “grocery row” grows, Ashevilleans can still shop local on Merrimon Avenue.
Under construction now in North Asheville (former Compliments to the Chef location), Dough is the brainchild of Brian Ross, a former Biltmore chef who’s managed Bistro (a Biltmore restaurant), and even managed food and beverage for the entire estate.
Also a former culinary educator at his alma mater, l’Academie de Cuisine in Gaithersburg, MD., Ross combines both talents–chef and teacher–at his new venture just down the road from the soon-to-be sites of Harris Teeter and Trader Joe’s.
Chef-owner Brian Ross of Dough
Dough is not a restaurant, Ross is quick to point out. But you can definitely eat there.
Ross calls Dough a “chef-driven market,” but a market is just part of what he plans. Dough will carry a chef-curated assortment of olive oils, cheeses, wines and other needful items for a well-stocked kitchen. Ross also mentions house-made cookie dough, easy-to-freeze take-home entrees, hummus, deli-style prepared foods to take home, and an area with tables where guests can sit and eat.
“We’ll heat it up for you,” said Ross of the chicken dish and sides he plans to offer on a typical day at his market. “It’s like having a friend who’s a really good cook that can give you something.”
Instead of an overwhelming selection of food, Ross says his approach is intimacy, quality and curation. He might only stock a few wines and a few olive oils, but they’re all chef-curated for price and quality.
Beyond deli-style prepared foods, a market, a bakery and table seating, Ross envisions even more for his new-built 4000-square-foot space. Dough will also have three gas ovens in a dedicated cooking-classroom kitchen area, and he envisions his space as home to supper clubs, food competitions, tastings, couples cooking classes, and even kids’ events, like cupcake-baking birthday parties complete with kid-sized aprons.
Ross’ space is custom-built to be a food lovers’ paradise the size of a large family home, with windows into the cooking classroom, three-tiered baking ovens, and two “beautiful” stainless-steel deli cases Ross is excited about enough to mention them three times.
Ross expects to hire 12-15 employees to help run the market. The projected opening date is December 1.
Dough is at 372 Merrimon Ave.
Dough on Facebook
Dough website
Architect’s rendering of the DOUGH cooking classroom
What a pita to get in and out of parking in that area though!
Sean