Smoky Park Supper Club
Smoky Park Supper Club is a gathering place for friends and family, locals and visitors, and everyone in between. It is a restaurant and event space alongside the French Broad river on close to two acres of land in the River Arts District in Asheville, North Carolina.
Smoky Park Supper Club is lead by a small, passionate team who are dedicated to good, local food and bringing people together.
We’re excited to introduce the supper club concept to Asheville, recalling the mid-century, midwestern tradition of family and friends enjoying food, entertainment, and fabulous hospitality in a beautiful country setting.
Boat, bike, walk, or drive in to see us.
Once you’re here, you’re taken care of.
Interested in joining the team?
Meet Michelle Bailey
We are please to announce that Michelle Bailey will be joining the Smoky Park Supper Club team as our Executive Chef. She’ll be creating a menu which will feature a wood-fired cuisine.
Michelle Bailey was born in Memphis Tennessee and has called Western North Carolina her home for the past 22 years. She has over 14 years experience in the kitchen including her most recent position at the Season’s Restaurant at Highland Lake Inn, where she developed the menus for the restaurant and their banquet operations.
THE LARGEST SHIPPING CONTAINER RESTAURANT
Smoky Park Supper Club came together under the vision of Matt Logan, Kristie Quinn, and Mark Rosenstein. This vision would not have taken shape without the building expertise and design sensibility of the contributors; Design Consultant, Doug Hecker, Architect, Miles Alexander, Foreman, Justin Belt, Wells Construction, SG Blocks and Peter White who designed and built the bar and tables.
We were thrilled to be featured in the Architecture section of Gizmag. They cover the full spectrum of emerging technologies, inventions and innovation. In the article below, you can read about Smoky Park Supper Club’s building process and what it took to build the largest shipping container restaurant in the United States.
Gizmag | March 30, 2015