One of Asheville’s most glorious seasons is upon us, Fall. As the heat slacks off and nights become longer, the belly grows hungry for different foods. Sad as we may be to bid heirloom tomatoes farewell, they are quickly supplanted by beets, sweet potatoes, apples, pears, squash and carrots. Soup starts to sound really really good in the fall, and we tend to eat heartier and heavier meals, more meats or vegetarian proteins, more comfort foods. Our new fall menus reflect not only these seasonal changes but the hunger shifts that accompany them. We’ve got three ways to get your meat and potatoes in the evening, including our new Braised Brisket plate, as well as new soups during the day – Brown Butter Cauliflower & Brandied Carrot. Check out “the food” for complete menu listings and prices!
As the leaves continue to change and temperatures grow ever cooler, our menus will continue to evolve as well. Some of your have voiced your dismay over the disappearance of some of your favorites (Tomato Soup and Braised Pork Sliders, for example) but rest assured that just as summer will come around again, these menu options will likely reappear as well.
As many of you already know, Chef Camp has a way with ingredients, textures and flavors that means that no matter the season, you can count on the Junction for fresh, inventive flavors and food you can feel good about.