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Restaurants : Of Apples & Oranges by Ethan Warner

Morchella Provisions

(West Jefferson, NC)

Friday evening I had the pleasure of being served by Morchella Provisions’ staff and their Chef Josh Caine. Reservations are well advised if you want a table at this restaurant; the dining room is, like the menu, small yet sophisticated. Pastel paintings of fruit and inanimate table decor cover the walls: “Still Life” art or in its French title, nature morte.

Our night begins with some beers and diet cokes. To start, an order of shiitake mushroom gyoza, Peruvian tuna ceviche, and a bowl of roasted [more...]

My mountain times...

Hello, I’m Ethan Warner. I write about my experience in restaurants as a customer. I did not go to a culinary school, thus I write for the love of food. Over seven years I’ve cooked for small town diners and cafes, pitted my way through rooms of dirty dishes at country clubs, and learned from master chefs like Kevin Walker. I have been in both front and back of house positions, bars, worked a variety of catering scenes, and have developed a defined appreciation for unique dining experiences. I now work as a direct support individual and am an aspiring writer and musician.

09/25/21 20:47/ Carlean Lyall/ Restaurants/
THE TAVERN

(Downtown West Jefferson, NC)

The Tavern, Two bars and 34 tables; Walking inside the 20th century brick building a warm atmosphere and some very nice, attentive staff greet you. On the outside patio, a wooden fence shelters you from the rush of traffic nearby and the talk of the sidewalk.

First impressions go a long way and theirs is cut short with a flimsy black and white menu. No pictures, no fancy fonts, no hard back,

a mild gust could pick it up and send it across the way. A true shame, as the menu itself offers a unique, [more...]

My mountain times...

Hello, I’m Ethan Warner. I write about my experience in restaurants as a customer. I did not go to a culinary school, thus I write for the love of food. Over seven years I’ve cooked for small town diners and cafes, pitted my way through rooms of dirty dishes at country clubs, and learned from master chefs like Kevin Walker. I have been in both front and back of house positions, bars, worked a variety of catering scenes, and have developed a defined appreciation for unique dining experiences. I now work as a direct support individual and am an aspiring writer and musician.

09/25/21 20:53/ Carlean Lyall/ Restaurants/