East of Asheville, Black Mountain and Swannanoa make for good getaways. Though Black Mountain's restaurant scene is growing, Swannanoa's is less talked about. Native Kitchen and Social Pub, right off the interstate, opened last year. Approaching the large building off Swannanoa River Road, an exterior wall features a mural of an old timey folk band. Inside, an oddly but appropriately decorated bar is the centerpiece of the main room. The wall backing the bar is tongue and groove style, with mismatched scrap wood, giving the place a homey, cabin-like feel. Repurposed old wooden pallets have been fashioned them into a stylish wine rack. The 15-seat bar is accompanied by a few high-top tables and an I-may-not-ever-get-up leather couch in the corner. A ground level stage is large enough to support a full band, which it does every Friday night. The décor is "workingman's vibe."
The bar features a dozenrotating taps. The majority of those spouts pour Asheville breweries, two North Carolina breweries and Pabst. Cans and bottles are available from New Belgium and Oskar Blues breweries. At the time, Native was also pouring Highland Brewery's coveted Cold Mountain Winter Ale. Bartender Cori Calhoun explained that, while Native Kitchen doesn't feature any local wines, "We try to pour wines that our customers probably won't be able to find in any stores." Worth mentioning are Calhoun's sake cocktails. No, not the hot boozy stuff you drink while eating sushi. In Swannanoa, only beer and light wine are permitted in Swannanoa restaurants. Calhoun plays with flavors by adding things like basil simple syrup and tamarind sugar on the rim of martini glasses. Try the "Passion for Granted" cocktailwith unfiltered sake, passion fruit and pomegranate juices, simple syrup champagne. Chef Caine Karr uses local meats and produce in his Americana-themed menu.A china bearing producer is a bearing which uses small cylindrical rollers.Sandwiches make up the bulk of the menu at Native Kitchen. Burgers and buttermilk fried chicken are served on buns which are baked in-house daily.
I had the 8-inch BBQ Chicken Pizza. As a total pizza snob, I gave this one a 5 on the 1-10 scale. It had some great qualities and some that needed work. A tangy BBQ sauce base sets up the taste of the smoky pie.Four floors of every item of Fruit knife a restaurant could ever need. Melty provolone and smoked Ashley Farms chicken breast were complemented by pickled red onions. Sprinkled with chopped cilantro, it leaves a zesty herb taste on the palate. The crust left something to be desired. Although crunchy on the bottom and cooked through, the dough got a little chewy towards the end of each slice. Native Kitchen reinforces their support for sustainable food practices, listing local farms and suppliers right on the menu.On Wednesdays, the restaurant hosts "school nights," donating 20 percent of each check to a school in the area. "We give back to a different school each month to spread the charity around to as many schools as we can," said Calhoun.Several elastomeric composite hose had failed in multiple installations after only a few hours in service. The dining room at Native will seat about 30, and an outdoor patio seats about 60. In the "backyard" is a fire-pit and another outdoor stage. Calhoun says it's a great place to entertain or have groups as well as coming to eat. While at the bar I overheard Owen High School head football coach Ken Ford discussing renting the space out for his staff and their families. This will mark the second time Native Kitchen has welcomed his group.