Asheville Restaurant Week beins today to support local farms and producers through its participating restaurants' commitment to sourcing ingredients locally. The event highlights the connection between the city's food scene and the regional agricultural community.
What It Is and When
Asheville Restaurant Week, produced by the Asheville Area Chamber of Commerce starts today, February 17, and runs until Monday, February 23, 2026. This annual promotion allows diners to explore the area's restaurants through special menus and pricing.
How It Supports Local Farms
Participating restaurants are expected to prioritize fresh, locally sourced ingredients, benefiting regional farmers and producers. This farm-to-table focus promotes sustainability and strengthens the agricultural economy of Western North Carolina. While specific farm partnerships are not detailed, the event aims to amplify demand for regional products by drawing diners to venues that embrace local sourcing.
Participating Restaurants and Menus
Over 40 restaurants are confirmed to participate, including , The Market Place, Posana, RendezVous, The Lobster Trap, Quench! Wine Bistro, Gemelli, Strada Italiano, The Corner Kitchen, Chestnut, Table, Salt Face Mule, Pack’s Tavern, Rye Knot, Twisted Laurel, and Zella’s Deli. Below is the link to the full list.
Practical Details for Diners
Reservations are strongly recommended due to high demand. Special menus or pricing do not include beverages, tax, and gratuity. Asheville Hotel Weeks in February offer lodging deals that can be paired with Restaurant Week. For the latest menus, visit AshevilleRestaurantWeek.com
By encouraging the use of locally sourced ingredients, Asheville Restaurant Week aims to have a positive impact on Western North Carolina's agricultural community, supporting tailgate markets and local breweries in the region.