1013704_539795636086440_154001403_n.jpg
1458594_621010594631610_1054295803_n.jpg
10156001_700015680064434_1012103233877536105_n.jpg
10525812_741954459203889_7272000923263969318_n.jpg
1174907_566576726741664_590388664_n.jpg
1013704_539795636086440_154001403_n.jpg

hand built cuisine


(828) 255-2592 / 77 Biltmore Avenue Asheville, NC USA

SCROLL DOWN

hand built cuisine


(828) 255-2592 / 77 Biltmore Avenue Asheville, NC USA

Unique

A sense of place, friends that serve you and a good meal. We take pride in our hospitality and have a smiling team of knowledgeable and efficient staff to make your special dining experience warm and truly memorable. Our cuisine is creative and well executed. Our decor is warm and down to earth. Come dine with us.

Rabbit Ham Valley. Western, North Carolina

The restaurant

Located at 77 Biltmore Avenue neighbored to Mamacita's, Laurey's Catering and Wicked Weed Brewing, Seven Sows is a restaurant which focuses on an impressionable and memorable dining experience with down to earth decor, warm and friendly service and delicious food and drink rooted in the nostalgia of our heritage and our past. Seven Sows sets out to embody the interpretation of a southern focused cuisine with impressions of French and modern American techniques and above all a boundless and bold creative spirit. We love to cook and every chef in our kitchen takes the spotlight.

Russell Knighten- Seven Sows Bar Manager

Bourbon bar & Craft Cocktails

Our bar is down to earth in attitude and impressive in craft. While we have a full bar with all libations from vodka, scotch, gin to rum, we specialize in bourbon, whiskeys & rye offering an exclusive selection from Kentucky to Tennessee to Japan.  

We are proud of a creative bar staff that is well read, consistent in their technique and enjoys a bold and adventurous palate. And If that doesn't fly your fancy, we also have plenty of Ancient Age and PBR and spicy food to rock your world.

Cocktail Classes:  Sundayshakeology begins  February 22, 2015. A small bourbon & cocktail class instructed by Russell and Malcolm Knighten open to all public. Tickets links will be on sale soon here. Your ticket provides you with 'first hand' and 'hands on' instruction on how to build the perfect cocktail including the Old Fashioned and the Whiskey Sour, recipes to take home, token gifts from some our favorite distillers and producers, delicious cocktails and small bites of delicious paired samples from the kitchen. This event will start at 4:00pm and will be based on personal instruction to end with a heavy hors d'oeuvres. Tickets are $35 per person all inclusive.

Flavor

Our cooks are influenced every day to strive to create and think as a diner. We have a happy team of hard working and dedicated cooks. Our menu is comprised of the classics and of the food that influenced us from our past as well as something bold, different and new. We have comfort favorites like the Cruze Buttermilk Fried Chicken and we have bold and chaotic spins on modern cuisine. It is a fun menu to cook and it is all prepared by hand. We select the very best seasonal ingredients from area farms, gardens and wild foraged foods from the valley and mountain forest floor as well as select whole animals from heritage breed hogs to mountain lamb, goat and chickens. We also grow a special selection of heirloom vegetables (during warm seasons) ourselves. This special selection and a labor of love, to us, provides our cuisine with the best flavors possible. 

1458594_621010594631610_1054295803_n.jpg

Eat Together


Every plate achieves that elusive, cuisine-defining balance of nostalgic flavors with sweet, salty, and sour — even dessert.

SCROLL DOWN

Eat Together


Every plate achieves that elusive, cuisine-defining balance of nostalgic flavors with sweet, salty, and sour — even dessert.

Our Cuisine: Southern cuisine is often misunderstood. We cook with the seasons, everything built by hand from the upmost freshest of ingredients in their simplest of forms and flavors. We select high quality and local meats and we cook them honestly. From simple to bold, classic and creative, we focus on flavor and often our own interpretations. Our cuisine is built by a team of chefs collaborating together and inspiring each other creating food where you will taste just that. Seven Sows accommodates all parties big and small and families are more than welcome. 

Food for everyone: We offer a kid friendly menu and will cater to the the needs of any specialty diet.  We offer exclusively fresh ingredients with menu items that change weekly with our repertoire. We are a full service restaurant with some of the most memorable service and cuisine you will receive from caring and passionate cooks, servers and bartenders. We offer on and off site catering to fit your needs and will gladly host your special event with us.

Special Menus: A very special Mother's Day brunch will be held this Sunday May 10th from 10:30am-3:00pm. A brand spanking new and fresh brunch menu and cocktail specials await. 

 



10156001_700015680064434_1012103233877536105_n.jpg

The Kitchen


SCROLL DOWN

The Kitchen


Mike Moore

Owner/executive chef

Mike is from Elm City, NC and it was quite an influential place for a  culinary childhood including ballpark hotdogs, barbecue chicken, collard greens, fried catfish and pork of all varieties. This part of the South Influenced by the cultural influences of San Francisco, California melds Mike's food personality more than anything today and it seems prevalent in all aspects of this restaurant.

In 2010, Mike launched a series of out of the box dinner events in and around Asheville with a group of local chefs and friends that were influential to each other- what later became The Blind Pig Supper Club. Four years, 78 conceptual dinners and thousands of dollars raised in local charity awareness and contribution- it is a unique concept which has grown into a community catalyst for creativity and support between chefs and farmers. The Blind Pig and its many collaborators have since become a nationally noted growing as a brand to be one of the most popular dinner events in the state. Since Mike has expanded the presence of this brand to a catering company, a quarterly food journal, and a highly rated restaurant mentioned in USA Today, Fodor’s, Best Chefs America, Star Chefs, The Fried & True Cookbook, Farmer & Chef Cookbook, Rebel Eats, The Food Network, Esquire, The Travel Channel and in publications from The Local Palate, WNC Magazine to Garden & Gun Magazine. 

 

 

Eli Harris

Sous Chef

 

Nick Hane

SOUS CHEF

Nick was born and bred in the capital city of Raleigh, NC. After attending college at Rochester Institute of Technology in NY, Nick travelled independently through Italy and returned to the U.S. with a further fondness and inspiration for cuisine. Nick thereafter relocated to Asheville, NC and graduated from the prestigious culinary program Asheville-Buncombe Technical College. Nick has worked his way through the kitchens of Asheville and landed at Seven Sows 6 months after inception and has been hard at work ever since on the line as well as assisting at numerous charity dinners at Blind Pig. Nick was recently featured as a chef at Blind Pig presents: 'The Lonesome Highway' dinner event held for the Hank Williams legacy and the creation and execution of his dish appropriately named 'cold, cold, heart' was given center stage by a feature from Garden & Gun Magazine in July 2014. Nick is Inspired by charcuterie, whole animal butchery, Waylon Jennings and Cheer Wine, Nick is a true son of all things Southern North Carolina and is a recent addition to the leadership and management of the cuisine in the kitchen at Seven Sows.

10525812_741954459203889_7272000923263969318_n.jpg

Sow's Garden


SCROLL DOWN

Sow's Garden


There is something deep in my bones that drives me to grow things in the mountain soil as my family has done for centuries right here in North Carolina. Our first year in 2013 was spent composting fruits and vegetables from our kitchen in order to make some of the richest supplemental organic matter for our very own garden medium. While we choose from and support many local farmers, we take farm to table that next level during the growing seasons here in Southern Appalachia with preserving heirloom seeds. From mail order sweet potato slips to church community seed swaps in Eastern North Carolina, we have collected and spent countless Winter nights dropping heirloom seed into peat pots in hopes of what may come. In the year that we have prepared a garden for growing we have seen the fruits of our labor and the taste of its fresh bounty. Choosing what and how we grow some our featured menu items is gastronomically amazing and equally fulfilling. Seven Sows is committed to bringing our guests one of the most important heritage driven heirlooms of the agrarian culture of the South. There is no food better than what is grown by the family.

On the Menu

Currently-

Blue Hubbard Squash Blossoms

Tomatillos 

Blue Potatoes 

French Fingerling Potatoes

Gisseppe Cucumbers

Purple Peacock Broccoli

Soon-

Heirloom Tomatoes (39 Varieties)

 Heirloom Lemon Squash

Dixie Speckled Butterbeans

Soya Beans

African Fish Peppers

African White Yams

Cherokee Long Ear Corn

Blue Hubbard Squash

Sow's Garden

The Rabbit Ham Valley of Western Buncombe County

locally sourced × crafted from heirloom seed

1174907_566576726741664_590388664_n.jpg

Restaurant


SCROLL DOWN

Restaurant


Located on South Biltmore Avenue at the top of the South Slope, Seven Sows is a purveyor of fine Southern & American food and spirits from Chef Mike Moore and Jason Caughman.

Photos by Aaron Morrell and Cindy Kunst

 

Seven Sows opened in March of 2013 and is located at 77 Biltmore Avenue in Asheville, NC. Renowned as the creator of The Blind Pig Supper Club, having worked at esteemed restaurants such as Aqua of San Francisco, as well as The Market Place Restaurant of Asheville and The Admiral of West Asheville, the cuisine of a cook evolves with their travel and experiences. Voted Community Chef of The Carolinas by Star Chefs Rising Stars and rostered as one of the Best Chefs Southeast by BCA, Chef Mike Moore has been serving both quality interpretations of classic Southern and new American dishes at Seven Sows and with Blind Pig through daring concepts that ventures into the uncharted territories of cuisine and dining experiences.

 

 

Phone

(828) 255-2592

 

Location

77 Biltmore Avenue Asheville, NC 28801

 

Winter Hours

Dinner

Closed Mondays

Tuesday-Sundays 5:30p-Until

 


 

Find a Table