“We’re passionate about providing ‘honest meat’. We buy big pieces of meat with no added hormones or antibiotics from small, local family farms. Then, our butchers and chefs turn these quality ingredients into delicious meals. We take great pride in working only with farmers we know and trust. We’re passionate about establishing Foothills Butcher Bar as a cornerstone of the community, where multiple generations feel welcome and seen. And since we’re passionate about simplicity and transparency, they can count on being served only the finest products.”

Carolina-style hot dog; classic cheeseburger; beef tallow fries.

Pioneers in the carnivorous category of the local food movement, Foothills Butcher Bar has lately opened two modest restaurant locations in which to further express its food philosophy. It’s based on the word “simple”, according to owner Casey McKissick. In other words, Foothills Butcher Bar strives not to muck up the planet with practices that rely on chemicals instead of craftsmanship, or by creating food waste. Leftovers that can’t be transformed into menu specials are made into compost or pet treats. Now that’s conscious dining.

“The folks at Foothills Meats have served the Asheville community custom-cut meats for years. Now they use the same top-quality meat at ... Foothills Butcher Bar. Chef Joe Penton prepares sensational snacks like ranch-barbecue chicharrones and house-made Slim Jims and hoop cheese, ... burgers, hot dogs, rotating daily meatballs and insane beef-tallow fries.” Food Network