A hometown can change your taste—and your life. Cheryl sits down with Black Mountain native Ali Whitman to trace a winding path from teenage restlessness to culinary roots, from Atlanta classrooms to Asheville kitchens, and finally to a Japanese-influenced steakhouse that’s reimagining what “fine dining” feels like in the Swannanoa Valley.

We dig into Black Mountain’s transformation from a few familiar spots to a destination with 38 independent eateries and a thriving arts scene. Ali shares how small policy shifts, hands-on mentors, and years spent opening ambitious restaurants prepared her and chef Jake to craft something new: a moody, cellar-like space where wagyu shares the stage with elk, duck, and pristine fish, and where Japanese technique sharpens every bite. It’s a steakhouse built on sourcing, texture, and restraint—more about the quality of the cut than what’s sprinkled on top—and a service style that’s present, intuitive, and never intrusive.

Beyond the menu, this is a story about a family raising a five-year-old in a mountain town rich with parks, youth sports, YMCA swim lessons, and the magic of glassblowing. We talk pricing and accessibility, why locals and visitors both matter, and how to make value obvious without losing approachability. If you’re curious about Black Mountain’s culinary rise, the craft behind memorable service, and the heart it takes to open doors in a small town, this conversation will meet you where you are—and maybe inspire your next reservation.

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