Asheville’s The Bull and Beggar is almost ready to open in the Wedge Building.
It recently received its certificate of occupancy from the city and approval from the fire department, and is now just waiting on liquor permits.
The restaurant located on Paynes Way plans to open next week after a private beer dinner Sunday night hosted with its neighbor, Wedge Brewing Company. The beer dinner will feature five courses and five Wedge beers.
Matt Dawes, former co-chef of Table, is overseeing the kitchen as head chef.
Dawes and Drew Wallace, co-owner of The Admiral, are working together to create the space and menu at The Bull and Beggar.
“I think we’re developing more of a classic menu than we’ve ever done before,” Dawes told Citizen Times. “Sort of throwbacks to larger-format dining than the sort of boutique restaurants we’ve been in.”
There are plans for a raw bar with oysters and clams with accompanying handpicked wine pairings.
“The idea is more like a tavern or brasserie with heavier, rustic meat-intensive dishes that are balanced by the lighter seafood fare,” Dawes told Citizen Times. “Hopefully we’ll hit that sweet spot to appeal to more diners.”