Ten Questions for Sam Etheridge of Ambrozia Bar & Bistro in Asheville, North Carolina

2019-01-10 13.00.27
Ambrozia’s signature deviled eggs paired with NV Gruet Winery Blanc de Noir, New Mexico

Another restaurant stop on my recent visit to my hometown of Asheville, North Carolina, was Ambrozia Bar & Bistro in North Asheville, in the neighborhood where my mother grew up and where my uncle, aunt and cousins lived. I had not been to this part of the city in a long time, so imagine how delighted I was to learn of Ambrozia, tucked away in an unassuming shopping center. While interviewing owner and chef Sam Etheridge, I discovered someone that truly inspires me, a person who is committed to family and life-work balance, both of which are difficult to achieve being in the restaurant business. Below is the fantastic story of Ambrozia in Sam’s own words.

What inspired you to get into the restaurant business?
I have always been in the restaurant business. I began as a busboy as a teenager and worked at various restaurants throughout high school and college. After college, I attended culinary school in South Florida and the rest is history.

Why did you select your location?
We decided to move to Asheville from New Mexico in order to be closer to family. I grew up in Tennessee and my wife in Florida. We loved the food scene and lifestyle here and the city itself as a place to raise kids.

2019-01-10 13.13.52
Smoked salmon platter paired with 2017 Garzón Albariño, Uco Valley, Mendoza

How did you choose the name of your restaurant?
This is the second restaurant I have had named Ambrozia. The first was in New Mexico. I chose the name because it means “food of the gods” and had a Southern tie-in with the sweet salad you see at church picnics. After moving to Asheville and deciding to open a restaurant here, I kept the name because I just identified with it and loved the name.

Will you share with us details about your restaurant’s design and décor and how the theme complements your menu?
I had a friend of mine come in who is a contractor and help with design and décor. Being in a strip mall, our idea was to make you forget that you were in a strip mall once inside. We wanted an understated wine theme that was upscale and modern, but also comfortable enough to be an everyday hangout.

2019-01-10 13.41.01
Bison Reuben paired with 2015 Tacho Malbec, Uco Valley, Mendoza

What is your restaurant’s style of cooking?
We are modern Southern cuisine with a twist and a focus on farm-fresh, local ingredients.

What are your and/or your staff’s favorite dishes?
Our deviled eggs and fried chicken have long been our signature dishes. We change the menu constantly, so we have lots of favorites seasonally like tomato pie or chile relleno.

How does your restaurant’s beverage program enhance the cuisine?
We are very focused on wine that enhances the food. We don’t want anything too overpowering. We like high acid and well-balanced fruit. We also create seasonal cocktails that are focused on culinary ingredients and seasonality and local beers, for which Asheville is very well known.

2019-01-10 14.03.28
Bourbon butterscotch pudding paired with Notorious Coffee, Marshall, North Carolina

Do you have a philosophy as it relates to food, beverage, and hospitality?
My philosophy is to have fun, whether it be me, the staff, customers, everyone. It’s not always an easy thing in the high-stress business, but I think everyone is better off if they are enjoying themselves and it shows.

Do you have plans to open additional locations or restaurants? Why or why not?
No, I do not have plans. I have kids and a family, so that is my focus. I had tried to have multiple restaurants before, and it was not good for my family life.

Do you have any additional information you would like to share with the readers, such as forthcoming menu items, events, etc.?
We feel like we are a hidden gem in Asheville. Everyone is so focused on downtown, and it is great, but Asheville offers great restaurants all around the city and everyone should get out and explore the neighborhoods as well.

Editor’s Note: I recommend Ambrozia and its prix fixe menu during 2019 Asheville Restaurant Week January 21-27, 2019.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.