Salt & Smoke Makes the Cover of Beer Advocate Magazine!

A few weeks ago we were contacted by Beer Advocate asking if we'd like to participate in the Table Mates portion of their magazine.  Of course we accepted!  In Table Mates, a restaurant or brewery choses a dish and pairs it with three beers of their choosing.  We chose our Smoked Bone Marrow and had lots of fun testing out different beers from around the globe to see what paired best.  To see which ones we chose, check out the article here.   After the article was completed, much to our surprise, we ended up making the cover of the magazine!  In addition, Beer Advocate shot a little video highlighting what we do and who we are.  Honored to have worked with an amazing editorial team and excited to see quality food being appreciated in the beer world!

Salt & Smoke Wins the 2016 Stoobie Award for Best Restaurant!

Stu Helm Food Fan, the Asheville food writer/restaurant review names Salt & Smoke as the Best Restaurant of 2016.  In the artible, Stu compares our food to that of high-end caliber cuisine, sites our official business standing as a restaurant, and explains our climb from busking pop up to a full on business.    

Bon Appetit Features Salt & Smoke!

So excited to be part of this great article on a very interesting look into beer in 2016.  Truly appreciate the kind words and hope to keep serving up creative and quality food to match the equally creative beers that Burial Beer Co has to offer.  Can't agree more that "The most important beer realization of the year might just be that good beer deserves good food."  Check out the article here!

Salt & Smoke Brings Brunch to Atlanta

Salt & Smoke is very excited to announce that our Chef Josiah McGaughey will be joining forces with Wrecking Bar Brewpub in Atlanta this Sunday September 25th from 11am - 3pm.  We will be adding on two of our favorite dishes to Chef Terry Koval's already amazing menu, so don't miss out.  And if bringing Salt & Smoke to Atlanta for the day wasn't enough, Burial Beer will be there as well! Burial will be tapping five of their beers and releasing two barleywine collaborations--one aged in bourbon barrels and the other dry hopped and aged in wine barrels.  

Chef Josiah McGaughey gets Featured on Ledbury's Blog

Pumped to see more great press about Salt & Smoke, and more specifically our Chef/Owner Josiah McGaughey.  Ledbury sought out some chefs in Asheville to learn more about them and their story (as well as to do a little modeling of their products).  We were honored to be chosen and happy to find that they genuinely loved our food and story.  Check out the article here to learn more about how Josiah came to be where he is now!

Salt & Smoke named "Eat of the Week"

Stu Helm & AsheVegas names Salt & Smoke's shrimp dip & mushroom toast the Eat of the Week! Great article about our humble "trucksteraunt" (new favorite term coined by Stu Helm) that is definitely worth the read!  Check it out here and come try the food for yourself!!



Peel and Eat TV Visits Salt & Smoke

A couple weeks ago a camera crew came knocking on our door saying that our good friends over at Buxton Hall BBQ told them they HAD to try our food.  Of course we were flattered and happy to accommodate!! Check out the Peel and Eat TV Asheville episode here to see what they had to say about our brunch!  We come in at about minute 4:40, but the whole video is a great look at some true Asheville talent.  Check it out!!

One Month Down, Looking Forward to Many More to Come!

One month of being open has flown by! Hard to believe we are finally up and running, doing what we have been working long and hard at pop-ups to achieve.   So far, things are going great and we hope that any of our guests will give us any and all feedback along the way!!

If you want to here more about how we got here, check out this article from Asheville Blog!

Brewery Bite Guide

Happy to be mentioned in in @AVLBeerGuy's guide on food in Asheville's breweries.  Check it out here!


The Grand Opening is finally here!!  We're proud to announce that after much hard work the kitchen at Burial Beer Co will finally be open starting this Tuesday, June 14th!!  We never could have done this without all of you---thank you for standing in long lines and dealing with our loophole of a donation system to support us.  Your generosity has allowed us to save up all our pennies and made it possible to open up our beloved little kitchen!

We will be open six days a week from Tuesday - Saturday with brunch served on Sunday (see hours on the website).  The brunch menu will remain similar to the what we have been serving during the pop ups, just with more culinary capabilities now that we have ditched the campsite cooking set up!  The primary menu that's served the rest of the week will consist of some tasty snacks easy to enjoy alongside a beer and some small plates ranging in size so you can choose to sit down to a full meal or just have a nibble here and there.  Although the menu won't change every single day like it did with the pop-ups, we will ensure its seasonal rotations as our famers bring in new products and as chef has new, delicious ideas pop into his head!  

Hope to see you soon!

Across Our Table Interview

Had fun sitting down with the lovely ladies of Across Our Table. Thanks for the shout out!! Hope to see you back at Salt & Smoke soon!  Check it out here!