Tonight Chef Jesse Roque of Never Blue in Hendersonville takes on Chef Nate Allen of Knife & Fork in Spruce Pine in the WNC Chefs Challenge. But last Wednesday I had the opportunity to dine at the Never Blue for my girlfriend’s birthday.
Never Blue has always been a favorite of ours due to the out of world desserts and cheap booze, including $15 sangria pitchers every Friday and Saturday.
We usually start out with the Ch’dings (crispy duck wings, drenched in signature thai cashew peanut potion served with a lime ginger sauce and fresh celery) but unfortunately we had to settle with Chings (chicken wings served in the same sauce) because they were out of them on Wednesday. The Ch’dings are a Never Blue staple and should be your number one choice if you get lost in the vast menu.
I also had the Tostadas (2 corn tostadas topped with black beans, caramelized onions, slow roasted pork carnitas, local heirloom greens, cilantro-lime crema, feta and queso fresco). The pork carnitas literally melts in your mouth and the crispy tostadas provide a nice contrast to the pork.
Every dish that falls into the Latin-Mexican food category for me is Never Blue’s stars including their Taco Truck menu which features eight different tacos at $2.75 a piece.
Never Blue had a brief presence in Asheville this year when they opened a location downtown at 27 Broadway. Never Blue fell to the 27 Broadway curse, which has claimed multiple restaurants including Tingles and Zoe Rose. Although Never Blue did wind up with several Tingles glasses which I find quite funny.
Good luck Chef Jesse in tonight’s challenge.