The Experience
More than a meal — a slower Sunday morning.
We opened in the spring of 2018 in a former feed-and-seed shop with a long, weed-strangled lot behind it. Six summers later that lot is twelve raised beds, two long farmhouse tables, an outdoor pizza oven and a string of warm yellow lights.
Most of what you eat here was picked the morning of, by Maya, our garden manager. The rest comes from four nearby farms within twenty miles. We don’t print a menu more than a week in advance because we don’t know yet what tomorrow will look like.
— Maya & Theofounders, garden & kitchen
Every plate at The Garden Table starts in a bed of soil twelve metres from the kitchen door. The Asheville Citizen, 2025