The Junction’s Young Gun

We were delighted to see our very own Sous Chef, Chad Kelly, featured in a recent Scene article about up and coming chefs in Asheville. Kelly has had creative license with the Brunch menu for the last year and, effective this week, will be taking the reins on the Supper menu as well. Though no major changes in concept are planned, expect to see Chef Kelly’s unique stamp (duck fat puff pastry, anyone?) to show up on supper menus before too long. And never fear, the Sweet Tea Brined Fried Chicken isn’t going anywhere.