West Asheville 828.417.7081 | Black Mountain 828.357.9029 | Food Truck 828.606.9372 | Everything Else 828.357.7206 info@foothillslocalmeats.com

We are proud to announce local chef Rachel Freihoff-Lewin will take the helm at our new Black Mountain Butcher Bar & Kitchen when it opens on November 17th. Foothills Butcher Bar Black Mountain, located at 107 Black Mountain Avenue, will be in the former site of Red Radish “To Go” nestled between Tayloes Oyster Bar and Louise’s Kitchen.

We’re beyond thrilled to have Rachel joining the Foothills family. She is a visionary chef who is dedicated to the craft of fine food and works hard to make sure everyone has an extraordinary culinary experience. The Black Mountain community can expect high quality food and excellent service from Rachel and her team.

Rachel grew up in the mountains of Maine, moving to Asheville in 2009. After a year and a half at Warren Wilson College, she decided to follow her true love of being in the kitchen, and enrolled in the Culinary Arts program at AB Tech. She started working at Curate as an intern, and continued there until she left to work with John Fleer and open Rhubarb in fall 2013; staying there for three and a half years. She has currently been employed as the Sous Chef at Knife & Fork in Spruce Pine, and is excited to be joining the team as the Chef of the Butcher Bar in Black Mountain. She has fond memories of spending lots of time with her Mom, and Grandmas in the kitchen absorbing their different Northern and Southern styles of cooking.

Black Mountain Butcher Bar & Kitchen is the second Foothills butcher bar to open in the region, following the highly-anticipated launch of our first venture in West Asheville, which is directed by chef Owen Lane.

The Black Mountain butcher bar is a return to our roots as the meat company who began selling local food in Black Mountain in 2002.

In addition to serving lunch, dinner, cocktails and craft beers, the Black Mountain Butcher Bar & Kitchen will feature a browse-and-buy meat counter, offering fresh staples ranging from steaks and pork chops to bacon, deli meats and house made pickles and spreads, as well as a locally produced dairy program including milk, cream, butter and eggs. Foothills will soon offer a Sunday Supper family-style meal on Sunday afternoons.

The location will also serve as a pick-up point for our Meat Share CSA program and special orders from Foothills’ Commissary Kitchen.