Mackensy Lunsford of EatScene has the news about the LAB’s new Stirhaus:
Asheville’s about to get its first “farm-to-wok” restaurant. The owner of the Lexington Avenue Brewery, Mike Healy, will open an eatery called Stirhaus next year in the 15,000 square-foot area adjacent to the LAB. Once completed, the expansion will also feature an additional bar, a separate event space, and an area to increase the LAB’s brewing capacity.
Stirhaus works like this: Step up to the line, pick your farm-fresh veggies, meat or vegetarian protein, rice or noodles (gluten-free will be available), and receive an affordable stir-fried meal within moments.
AshevilleScene also has a version of the story:
The menu is still under development, but Healy said the flavors won’t be limited to an all-Asian theme. “Obviously the veggies will rotate as they’re picked from people’s farms, but there will be some items that will be permanent fixtures on the menu that will have (non-Asian) influences,” Healy said “The wok itself, as a cooking implement, has been used all over the place.”
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