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New bar/charcuterie coming to former Blue Water Seafood spot on Charlotte St.

| December 13, 2012 | Comments (7)

A new bar and charcuterie is coming to the spot that was formerly home to Blue Water Seafood restaurant and seafood shop on Charlotte Street.

The new bar is reportedly being put together by Josh Wright, the owner of The Chop Shop right next door. I’m hearing it will feature bourbon and charcuterie.

Blue Water Seafood closed suddenly back in October.

The Chop Shop has been hit since it opened in the fall of 2011. The neighborhood butcher shop is a whole-animal butcher shop sourcing almost all of its meats from local farmers who exclusively use sustainable, all-natural, and ethical farming practices. It offers everything from beef, pork, poultry, and lamb to bison and other specialty meats. It also has a smokehouse on site.

More detail to come.

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Category: Asheville food and drink

About Jason Sandford: Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville. View author profile.

Comments (7)

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  1. [...] yet-to-be-named bar & charcuterie in the old Blue Water Seafood location [...]

  2. John says:

    Keep on killin and grillin baby! Medium rare T-Bone for me.

  3. Eric says:

    As someone who once worked in the industry, I’m really excited to see the Chop House doing well. Despite the high number of health-conscious people and responsible farms in the area, there is a scarcity of knowledgeable people cutting and selling meat.

    I will be among the first in line to check out their next endeavor and I congratulate them on their success.

  4. bill says:

    woops….Stewart

  5. bill says:

    Thanks Steward for your thoughtful comment.

    I agree!

    I live in the neighborhood and admit I cheered when I saw the dead sea animal store was closing.

    Sooooo bummed to hear the dead land animal store is expanding.

    Was really hoping for something I could enjoy walking over to and patronizing.

  6. Stewart says:

    The Chop House sells meat from local farmers who use “ethical farming practices?” Webster’s New World Dictionary defines humane as “having what are considered the best qualities of human beings: kind, tender, merciful, sympathetic, etc.” Can robbing animals of their lives to satisfy a culinary preference to eat their corpses ever be called humane, or does using the phrase “humane meat” distort the very meaning of the word?

    I encourage those who think that animals raised on small farms are treated humanely to watch “FREE RANGE: A Short Documentary” at http://www.youtube.com/watch?v=jMF5ZW2QvYg.

    The family farmer profiled “specializes in turning vegetarians into meat-eaters” and “believes in treating animals with respect.” While he doesn’t subject the animals he raises to some of the more egregious cruelties they systematically endure on factory farms and at commercial slaughterhouses, he didn’t convert me. Less suffering and abuse is better than more, but I don’t find what he does to be at all respectful. Watch and see what you think. I find it quite gruesome, and if he did this to dogs and cats, he’d go to jail. And why shouldn’t we do it to dogs and cats if we think animals are our property? Pigs are smarter than dogs, so it all makes no sense. Check out “What Came Before” and see the stories of rescued farmed animals and learn about their intelligence and what they survived and avoided:
    http://www.whatcamebefore.com/

    School shootings? Wars? Drone attacks? Isn’t there enough violence in the world? Why not stop the war on animals?

  7. Jeff Murphy says:

    wow …
    how many new places have been announced in the last few days …

    withe traditional slow months ahead, not to mention the fail rate of new upstart food ventures …

    a good sign for AVL.

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