Dining Out
The Market Place Restaurant
While The Market Place originated in the hills of western North Carolina, it has since blossomed into a team of cooks, farmers, cheesemakers, ranchers, brewers, and more to deliver locally sourced food. The answer to the question of where to eat in Asheville is the Market Place Restaurant. This restaurant epitomizes love for the community with forty years of support for local arts and education under its belt. This generosity makes its way into the cuisine, creating lush meals you won’t forget. No wonder this restaurant has served as a staple to downtown Asheville since 1979. Food prepared with global techniques produces a sensational dining experience, though its ties to Appalachia are always clear. Hospitality is top tier as guests are treated like friends and family. Working sustainably means fresh food is the cornerstone of every meal, so “farm-to-table” isn’t an exaggeration but at the heart of The Market Place. Tuck into collard greens, crispy shrimp, or PEI mussels and you’ll discover a perfect balance of unbelievable flavors. Make sure when looking for where to eat in Asheville that you stop by this place to taste the real flavors of the area.
recipes from the market place
Partnered
Mountain Valley Sparkling Water Pancakes
Chef William Dissen uses Mountain Valley Spring Water to create his sparkling water pancakes, which helps create the airiest, fluffiest pancakes.
Partnered
Southern Fritto Misto Platter
This fritto misto from chef William Dissen pairs the Italian snack with a ramp aïoli. Using high-quality sparkling water is key to the crispy tempura shell.
Drinks
Wild Violet Vodka Spritz
For the perfect late spring or early summer low-ABV sipper, look no further than this four-ingredient vodka spritz, made with Mountain Valley Spring Water.
articles 
On the Road
Take Me to the River
In their home state of West Virginia, chef William Dissen and his father embark on trout fishing and share a fire-roasted feast.
Key Ingredient
The Key Ingredient? Mountain Valley Spring Water
Mountain Valley Spring Water, sourced directly from the Ouachita Mountains, aligns perfectly with chef William Dissen's sustainable kitchen practices.
At the Table
A Tale of Two Cooks
A chef and a food writer channel winter’s bounty into soulful salads.
