New Japanese smokehouse; Baby Bull opens
ASHEVILLE – Ukiah Japanese Smokehouse meets at 121 Biltmore Ave., the former Futo Buta Ramen space near the Orange Peel. The restaurant should open in the summer.
Ukiah’s property described the upcoming menu as “inspired by the simplicity of Japanese soul food, with influences from American barbecue.”
Ramen will reappear in this corner for the first time since the closure of Futo Buta, along with homemade gyozas and lighter vegetable dishes. There will be a raw bar and, on the other end of the spectrum, a range of smoked meat, like pork belly served with Fuji apple glaze and apple chow chow.
The restaurant will offer a long list of sakes, cocktails and a collection of Japanese whiskey. Ukiah will be open for lunch, dinner, weekend brunch and late night service.
The restaurant is looking for staff with a guaranteed living wage. Apply to www.ukiahrestaurant.com or during an on-site job fair from May 24 to 25, from noon to 4 p.m. There will be music and food for humans and their dogs when rented, a restaurant spokesperson promised.
Baby Bull now open in the RAD
Baby Bull, owners of The Bull and Beggar, opened at 1 Roberts St., the original location of the White Duck Taco Shop. More recently, the restaurant space in the historic hatchery building housed Henrietta’s Poultry Shoppe and, later, Broth Lab. This last restaurant closed at the very start of the pandemic.
The restaurant is still in the soft opening phase, according to co-owner Drew Wallace, also owner of The Admiral and Leo’s thirst house. This means Baby Bull is open for dinner only on Thursday, and then for lunch and dinner Friday through Sunday. The restaurant will soon be extending its opening hours.
The menu includes the beloved Bull and Beggar double smash burger, a fried fish sandwich, a lobster roll, a pressed pork sandwich and a few sides. There is also a kid’s burger and some desserts. Drinks include natural wines and ciders as well as a small selection of local beers.
Wallace said in an email that Baby Bull has been a long-standing concept, inspired by the cult dedication of Bull and Beggar regulars, especially when it comes to the restaurant’s burgers.
“The approach combines the counter service model that Matt (Dawes) and I have pursued since our days in South Carolina with a refined but exceptionally economical beverage program,” he added. “Our food, as well as our hospitality, reflects the same attention to detail for which we have become known at Bull and Beggar, presented in a relaxed and efficient manner.
Learn more about Baby Bull at www.babybullavl.com.
Mackensy Lunsford has lived in Asheville for over 20 years and has been a writer for the Asheville Citizen Times since 2012. Lunsford is a former professional line cook and former restaurateur.
Meet me: [email protected].