Valentine's Day Dinner

Join us for a special Valentine's Day butcher bar dinner at Butcher Bar West Asheville or Butcher Bar Black Mountain, with four-course prix fixe menus created by Chefs Rachel Freihoff-Lewin and Joe Penton.

Our Valentine's Day dinner menus are different at each butcher bar location. Both butcher bars open for dinner at 5pm on February 14th. 

Reservations are encouraged but not required. Email info@foothillslocalmeats to check seating time reservations or call (828) 357-7206.

Dinner at each butcher bar is $49 per person and includes a 4-course handcrafted menu. A multi-course wine pairing is an optional addition for $25.

Served at Butcher Bar West Asheville and Butcher Bar Black Mountain. Specialty cocktails, beverages and regular menu will also be available.

Click below to view the Valentine's menu for each location.

New Year's Eve Sunday Supper at Black Mountain Butcher Bar

Join us for a special Sunday Supper on New Year's Eve at our Black Mountain Butcher Bar and Kitchen! With a delicious menu crafted by Chef Rachel Freihoff-Lewin, everyone's palate will be pleased. This event will take place Sunday, December 31st from 5-10pm. Dinner is $49 per person, and includes three plates and dessert. We'll have plenty of beverages, including champagne and specialty cocktails, available for purchase.

Reservations are recommended, which you can place by calling Black Mountain Butcher Bar at 828-357-9029 or emailing casey@foothillslocalmeats.com. Otherwise, parties are welcome and will be seated on a first-come, first-served basis. And for larger groups, please be aware that we can accommodate groups up to 8 people at one table.

You can also download the menu here: Foothills NYE Sunday Supper Menu.

Foothills Featured in Asheville Lifestyle Magazine

We're proud to be featured in Asheville Lifestyle Magazine's October issue, whose theme--Farm to Table--fits us perfectly. Dave, Casey and Owen had a great time with the Asheville Lifestyle crew, discussing favorite family recipes, the excitement around our new Butcher Bar in West Asheville, and the future vision of Foothills Meats.

Don't miss the full article, which also has exclusive recipes from our executive chef Dave Kane and Butcher Bar West chef Owen Lane.

Read the rest of "Head For The Hills" at Asheville Lifestyle. 

photo by Shonie Kuykendall for Asheville Lifestyle

photo by Shonie Kuykendall for Asheville Lifestyle

Excerpt:

“It’s easier for us to launch a new concept like this because we don’t have to create authenticity,” says Casey McKissick, proprietor of Foothills Meats, elbows propped on a table in his West Asheville restaurant and butcher bar—one of two new locations slinging fresh meat and thoughtfully-prepared dishes and drinks into the clambering jaws of Asheville’s foodies.

It’s true—anyone who knows Casey understands he, and his concept, are as genuine and authentic as they come. But how do you define “authentic?” Honesty, for one; since the concept began in 2002 as a modest farm, their slogan has promised “honest meat” and delivered just that, fresh cuts and deli meats sourced from local farms (originally McKissick’s own, now from Wilkes County’s AH&W Farm and Vandele Farms in Lake Lure). The company has remained true to its intentions of whole-animal utilization throughout its many iterations. And then there’s Casey himself, farmer-turned-butcher-turned-entrepreneur renowned in this town for his friendliness and—you guessed it—authenticity.

It’s that authenticity (and fate) that’s enabled McKissick and his team to almost simultaneously open these two new concepts. The locations will differ slightly in their offerings—Black Mountain will hock classic food truck items like deli sandwiches, house-made hotdogs and fresh-ground burgers, West Asheville slightly more formal small plates and entrees—but both locations will include a butcher bar, retail meat case, good beer, a steak and chop special of the day and that casual genuineness we’ve grown to love. Chef Owen Lane will man the menu at the West location, while Dave Kane continues to refine the company’s offerings for its butcher cases and catering offerings.

Foothhills Butcher Bar

West Asheville Butcher Bar & Kitchen Opens To The Public

This month, we officially celebrate the opening of our newest addition to the Foothills Meats brand: our new Butcher Bar and Kitchen in West Asheville. The Butcher Bar & Kitchen has been a goal of owner Casey McKissick for many years. We envisioned a family-friendly place where neighbors could gather for lunch or dinner, enjoy a great meal and a local drink, and purchase fresh, locally-raised meats to prepare at home.

Steered by award-winning chef Owen Lane, formerly of The Magpie and Vagabond in Virginia, West Asheville Butcher Bar & Kitchen is one of two butcher bars slated to open this fall. The second one will open in Black Mountain. Owen is known for his commitment to seasonal, fresh, farm-to-table ingredients and creative, beautiful presentation. Whether you want classics like Foothills burgers and tallow fries, comfort food such as poutine or a meatball du jour, or something more adventurous to the palate--like our crispy pig head torchon or chicken liver pate--we offer something for everyone, for all ages...and yes, we have some veggie selections.

A Peek at The Menu:

Our full menu is available at the Butcher Bar, but here are a few items at a glance so you get a sense of what Chef Owen and his crew are serving up:

Snacks: Salt & Vinegar Amish Heritage Popcorn, House made "Slim Jims" and Hoop Cheese, Chicken Liver Pate, Market Mixed Greens

Small Plates: Tenderloin Tartare, House Made Bologna and Hoop Cheese Croquettes, Roasted Beets and Apple, Butcher's Tray

Butcher's Cuts: Market Price specialties for Beef, Pork and Roast Half Chicken

Classics: Foothills Burger, The Best Hot Dog Ever, The Cuban Sandwich

What To Know:

A butcher bar and kitchen is unique in that it's not only a restaurant and bar, but it allows you to try out the variety of meats in specially-prepared dishes before taking home some for yourself from a retail butcher case. We offer beef and pork products on our menu and at the butcher counter: our beef comes from a multigenerational farm in Wilkes County called AH&W Family Farm. Our pork comes from Vandele Farms in Lake Lure and Wild Turkey Farms in Rowan County.

When To Visit:

We serve lunch, beers & cocktails at the bar, and our retail butcher shop is open Tuesday-Thursday starting at 12noon-9pm, and dinner starts at 5pm. On Fridays and Saturdays, we're open from noon until 10pm.

Oh, and One Last Note:

Please don't be shy when it comes to browsing the retail butcher counter! Stop in, check out our selections, and if you have any questions, our friendly staff is on hand to help. It's our promise to always serve "honest meat," and provide you with the best products for you and yours. We originated as a farm, honoring the traditional craft of whole animal butchery, and it's at the heart of everything we do.

Butcher Bar: Black Mountain Coming This Fall

We're so excited to announce our Black Mountain presence will grow this fall when we open a new butcher bar and restaurant at 107 Black Mountain Avenue. Butcher Bar: Black Mountain will open in the former location of Red Radish “To Go” nestled between Tayloes Oyster Bar and Louise’s Kitchen. “We are thrilled to, once again, serve our friends and long-time customers in Black Mountain. We closed the original Butcher Shop to the public in the summer of 2015 and have been looking for a more suitable location since,” says Casey McKissick, Owner and CEO. “Our hearts have always been in Black Mountain and we eat, shop and work here everyday since we started selling produce at the Black Mountain Tailgate Market in 2002. This is our 15th year in the local food business and we decided this is a good time to expand our retail offerings.”

This is our second butcher bar announcement this summer. The first one, Butcher Bar: West, is slated to open in Asheville in September. Both butcher bars will be serviced by the Black Mountain Commissary Kitchen across from Dynamite Coffee, where the Foothills retail butcher shop opened in 2013. This location has served as the production kitchen for all of our food service programs since then. We have been patiently waiting for the right opportunity to once again serve Black Mountain with the casual dine-in and carry-out experience with our legendary focus on local foods and handmade meats.

“Black Mountain has been our home for many years. The town has been so supportive as we grew, and they deserve the best in return.” --Casey McKissick

Butcher Bar: Black Mountain will feature a “browse and buy” butcher counter, offering fresh meat staples such as ground beef, pork chops and steaks as well as rotating items from our house-made deli line: bacon, hot dogs, sliced deli meats and more. The location will serve as a convenient pick-up point for the popular Meat Share CSAprogram and special orders from the Commissary Kitchen.

Butcher Bar: Black Mountain will serve signature menu items such as burgers, house-made hot dogs, and tallow fries, features from their smokehouse, and daily specials. In addition, the culinary team will use seasonal, local produce as well as offer “good eats for the non-meat eaters.” A friendly bar will offer a small, but well curated, draft beer selection as well as bottles and cans from hard to find breweries for enjoying at the bar or to-go. In addition to the beer selection, the bar will offer some simple and inexpensive classic cocktails.

Join us at the Sourwood Festival!

During the Sourwood Festival August 12-13, we will host an open house at our new location at 107 Black Mountain Avenue, where attendees will get a chance to see the forthcoming space under construction, get to know our crew, and dine on the patio with a limited sneak-peek menu of classic hamburgers, hot dogs, tallow fries, and more. The space will be open for locals and visitors to stop by and enjoy the air conditioning and clean restrooms.

More information will be coming soon on the website, too! Stay tuned.