DOUGH, the Merrimon Avenue chef-driven market/demo space/event space/cooking class space/deli/eatery (it all makes sense when you visit) is set to open next Tuesday.
Last night we got a preview from chef-owner Brian Ross and his team, including sous chef Tina Harget and pastry chef Ali Caulfield. And if DOUGH continues to deliver at this level, Asheville is in for a treat.
We have a real deli on the north side, Asheville. A clean, bright, welcoming space, DOUGH has dine-in seating, a spacious cooking-class area with range tops and lovely wood counters, a bakery with fresh pita, cinnamon rolls and challah, and a deli stocked with hummus, matzoh ball soup, cured meats, gourmet cheeses and cold salads. There’s also shelves full of chef-selected dry goods including wine, beer, cooking oils and more.
Last night’s preview spread was a feast of barbecued salmon, Thai noodle salad, chocolate-cherry bread, paella, pork empanadas, still-warm pita wedges and scratch-made hummus, curried chicken salad, and honestly, the best matzoh ball soup I can remember eating, and I lived in South Florida for nine years. Comforting, hearty, and loaded with tender matzoh balls the size of a tangerine, it was perfect on a cold winter night.
Enjoy these photos from Blind Pig supper club official photographer Cindy Kunst of CLicKs Photography.
DOUGH opens Tuesday, February 12. Stay tuned for a DOUGH giveaway soon on the blog.