RHUBarb is closed

a letter from the owner:

It’s time.
It is bittersweet for me to share today that I’ve made the difficult decision to close Rhubarb.

Rhubarb has had a wonderful run since opening in October 2013. It has been everything I wanted it to be and more: a spotlight on the amazing farmers, producers, distillers, and brewers of our area. A place where our guests could gather around the table to celebrate life’s moments, big and small. A home and workplace for our team to learn, grow, and take the next steps in their professional and personal lives.

Over the past 11 years, as restaurant professionals, we have tried to foster genuine hospitality with our guests and our team, and when we could, even give a little extra. As a team, we have tried to welcome everyone to the table. As citizens, we have tried to make an impact locally, not only by celebrating the amazing farms and farmers of Western North Carolina, but by ensuring the money our guests spent stayed in our community as much as possible. Through these relationships in the restaurant and the community, I have learned countless important lessons, both practical and emotional.

I have been so inspired by our community. My family and I moved to Asheville in 2011 not only because it was cool and funky and unique, but also in particular for me as a chef, because of the farmers and chefs who it seemed were always collaborating on something positive and exciting. This culture of collaboration has been better than I could have imagined, and seeing the community rise to meet the challenges it has faced over the last few years has been nothing short of extraordinary.

With local producers as our cornerstone, we’ve been able to celebrate the bounty and spirit of Appalachia and champion the power of passing food at the table. In that spirit, I want to first acknowledge and thank the Rhu Cru, the many dishwashers, cooks, servers, bartenders, and hosts who have been the smiles, spirit, and hard work of our mission. I want to express deep gratitude to the leaders who have played vital roles in achieving that mission over the years and without whom Rhubarb would not exist: Chefs de Cuisine Dean Neff, Dave Kane, Derek Herre, Glenn Osterberg, Davis Taylor. Pastry Chefs Ashley Capps, Kaley Laird, Becca Schiller, Mallory Foster. Our Dining Room Managers Kristen Bryan, David Staples, Julia Flagler, Jessica Meyers, and Ginny Davi. Special appreciation is due to Ellie Wigodsky, Travis Schultz, and Spencer Schultz, who made a lasting impact on Rhubarb in the early years. And finally, a giant hug and tip of the hat to Chelsea Deming, our Director of Operations, who has stood by me and by Rhubarb for many years. She has made the good times great and the tough times better than bearable with her wisdom, strength, and willingness of spirit.

There are so many farm partners and artisans that have been essential to our success, including Allan Benton, Looking Glass Creamery, Spinning Spider Creamery, Three Graces, Dry Ridge Farm, Culinary Gardener, Whaley Farms, Green Toe Ground, Black Earth, Black Trumpet, Abundant Seafood, Sospiro Ranch, Apple Brandy, Vandele Farms, Sunburst Trout, Bear Creek Farm, Craig Hastings, Kendell Youngs, McConnell Farms, Anson Mills, and Farm and Sparrow. There are so many more.

And then there are Anne and Aaron Grier at Gaining Ground Farm. They have been at the foundation of Rhubarb since before we opened. They have shown me the value of good dirt and a warm heart every day. They have shown me that business is not just business, but a pathway to creating community through good will, hard work, rich spirit, and deep connection.

Hurricanes change landscapes, both physical and emotional. Our community has seen that firsthand. Helene and its aftermath certainly changed mine. When I say, “It’s time,” the feeling is simple and direct. After being in kitchens and restaurants for almost 40 years, the last few months have accelerated a thought that had already started to creep into my mind. This is not how I would have written the script for Rhubarb, but it’s time.

While Rhubarb will be closing its doors, The Rhu, our café-bakery, as well as our Event Space in the same building will continue to operate and carry on our ethos of celebrating local food and providing a space for celebrating life’s moments with food, drink, and genuine hospitality.

With gratitude, John Fleer, Chef/Owner