Ten Questions for Adam and Kate Bannasch of Copper Crown in Asheville, North Carolina

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The not-to-be-missed Brussels sprouts

A third restaurant that I visited during my recent trip to Asheville, North Carolina, was Copper Crown in East Asheville. I grew up here, fewer than two miles away, so this restaurant touched my heart and palate in a special way. I never in a million years imagined such a restaurant in East Asheville, but I am proud and excited to share this addition to my hometown neighborhood. Below is the inside scoop about Copper Crown in the words of owners and chef Adam and Kate Bannasch.

What inspired you to get into the restaurant business?
Adam knew from a young age that he had an interest in cooking and pursued a culinary education and career out of high school. I fell into the business more sort of accidentally, working in restaurants in college and after. The flexibility of the work and high pay rate per hour were what initially attracted me, and then once our children were old enough for me to re-enter the workforce, the industry still felt like home.

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Seared Scallops

Why did you select your location?
We have resided in East Asheville for about 12 of our 14 years here and felt that there needed to be more options for dining in our neighborhood. Our intent is to provide an experience that you could easily find represented in downtown or West Asheville but convenient to our East Asheville neighbors.

How did you choose the name of your restaurant?
Naming a restaurant is really challenging! We considered several options, none of which felt quite right. At the end we were inspired by the copper roof of the plaza building we’re in.

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Cocktails, anyone? (Photo Credit: G Social Media)

Will you share with us details about your restaurant’s design and décor and how the theme complements your menu?
We partnered with a local architecture and design firm, Form & Function, to help us redesign the space. The first focal point we created was the wooden slat “waterfall” to both cozy up a space with incredibly high ceilings, as well as create the backdrop for our bar. We tried to be as economically and environmentally considerate as possible when choosing furnishings and found most of our tables and chairs second-hand. All the artwork in our dining room was done by local artists and we receive fresh cut flowers for each table every week courtesy of FarmGirl Flowers. Our aesthetic is a little bit retro, we wanted to create a space with bright colors and a vibrant feel for day but also cozy and romantic at night. Our menu is a little bit eclectic and colorful like our design, so we feel well represented by our space.

What is your restaurant’s style of cooking?
Our style of cooking, for lack of a better term, could best be described as New American. We find influences from a wide variety of cuisines, including Italian, German, Cajun and Creole, but we try to avoid being pigeon-holed as one style of restaurant versus another. Our lunch menu is casual with sandwiches, salads and soups, and our dinner and Sunday brunch menus are a bit more upscale, featuring both small and large plate options.

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Brûlee Vidalia from the evening’s tasting menu

What are your and/or your staff’s favorite dishes?
Everyone, staff and guests alike love the Brussels sprouts. They’re hard not to love! But we also have a great burger and several good sandwiches that are popular during the day with the staff. The dinner options are constantly updated but recent favorites have been an amazing pea shoot salad, lobster mezzaluna pasta, as well as the local roasted carrots and radishes.

How does your restaurant’s beverage program enhance the cuisine?
We are very fortunate to have an experienced and enthusiastic bar manager, Tim Walker. He is constantly challenging himself to utilize ingredients in cocktails in new and inventive ways and has an eye for balance in the finished product, like that of Adam and our sous chefs. We strive to offer both food and beverages that can be familiar and comforting as well as those that can push someone to try something new. We support local breweries and distilleries as well as local farms, growers and foragers. We believe that a quality product on the plate should be enhanced by a quality product in your glass.

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Pan Roasted Beef Bistro Tender

Do you have a philosophy as it relates to food, beverage, and hospitality?
Our underlying philosophy for our work is to do the most we can to ensure that every experience a guest has with us is one that is worthy of their time and expense. One of the reasons hospitality continues to appeal to us is the knowledge that it is within our power to improve someone’s day, even if just for a little while, by providing them the best of what we have to offer. We strive to be good members of our community in every way we are able.

Do you have plans to open additional locations or restaurants? Why or why not?
We don’t have any current plans to open a second location, but if the right situation came along, we would consider it.

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Bourbon Butterscotch Ice Cream

Do you have any additional information you would like to share with the readers, such as forthcoming menu items, events, etc.?
We have three ongoing weekly specials nights right now. Sunday night is our Burger and Beer Night where both of our burgers as well as all our draft beers are $1 off, Wine Night on Tuesdays we offer select varietals for just $5/glass, as well as Kids Night on Wednesdays where our $5 kids’ menu is half-off. We also have been benefiting local non-profits and organizations on the first Monday of each month during our Giving Back Night. We update our website regularly with our menu changes and events at our website.

Editor’s Note: Copper Crown is a participant in Asheville’s 2019 Restaurant Week January 21-27, 2019, so I recommend adding this restaurant to your foodie crawl. Find their special menu at this link, and say YES to the Brussels sprouts!