Asheville

Village Wayside Bar & Grille Re-Opening in Asheville

The locally known restaurant is moving into a unique historic building in the Grovewood Village.

Image from the Grovewood Village on Facebook.

ASHEVILLE, NC — Village Wayside Bar & Grille is preparing to reopen late this winter at 111 Grovewood Rd, Asheville, NC 28804, Mark Harding, who owns the business with his wife, Polly Harding, told Business Debut.

The move follows the destruction of the longtime Biltmore Village location, which was overwhelmed by flooding from Hurricane Helene shortly after the restaurant crossed its 15th anniversary.

What to Expect

The new Village Wayside will occupy a standalone historic building within Grovewood Village, a 1917 structure distinguished by its swooping roof and pebble walls.

The space sits on the Grovewood Village campus near The Omni Grove Park Inn, alongside an antique car museum, artist workshops and a retail gallery featuring local artists.

Inside, the restaurant will seat about 60 guests, with patio space planned for roughly 35 more. Harding said the team chose the building because it reflects the character and history of their brand and concept.

Mark and Polly Harding opened Village Wayside in the Biltmore Village train depot in June 2009, building a loyal following around what Harding described as “reliable, honest food at honest prices,” he told Business Debut.

Their original business plan focused on three core standards: consistent food, a clean environment and great service. Polly oversees the kitchen and recipes, while Mark handles the front of house.

The menu at Grovewood Village will largely carry over the dishes the couple has served for years, drawn from foods they grew up eating in Dallas, Texas, and Toledo, Ohio. Harding said they expect to trim the current 44-item menu to a more streamlined version but keep guest favorites.

Many recipes come from a binder the couple compiled at home long before opening the restaurant. One recipe for a coconut cream pie was handwritten by Harding’s late grandmother, known as “Big Mama,” and is thus the name of the dish. Other specials include pierogies and St. Patrick’s Day corned beef, cabbage, and Irish biscuits.

Image from Village Wayside Bar & Grille's website

Opening Timeline

Harding said the team is targeting a late-winter opening, likely in February or March, as build-out progresses.

Hours

Hours are to be announced. Harding said the current plan is to operate six or seven days a week, with a morning coffee and pastry service followed by lunch and dinner service running into the evening.