Chef Elliott Moss Opens Regina’s in West Asheville | Eater Carolinas

"The restaurant opened June 1 in the former Happy Hill building (an old-school diner that had operated since 1967 and closed in December 2021) after a year of window-papering and cryptic teasers; it is led by locally loved, nationally recognized chef Elliott Moss alongside partners Mike Piroli, Taylor Godleski, and Lisa Wagner. Serving a comfort-classics menu from noon to 8 p.m. (currently Thursdays through Sundays) with a full bar offering cocktails, beer, wine, and zero-proof options, the space blends retro diner nostalgia and midcentury glamour—pale-pink exterior and interiors, two dining rooms flanking the original lunch counter, mustard-yellow glass pendant lights, a custom glossy blonde wood bar with orange-padded rim, cushy booths and banquettes, a vintage glass dessert case, and a carousel of comic books and collected tchotchkes. The food is intentionally familiar and precisely executed: a signature green goddess salad with an herb-forward mayo-based dressing; a grilled-shrimp cocktail prepared on a bespoke charcoal grill; a revelation of a classic club built with turkey drippings folded into Duke’s mayo, in-house brined roasted turkey, sharp cheddar, smoked applewood bacon, butter lettuce and tomato; a Rachel Reuben that uses the same turkey; tomato-glazed pork-and-beef meatloaf as an ultimate comfort dish; petite one-ounce meatballs on spaghetti; Melbourne-style chicken Parmesan (“parma and chips”); and seasonal, vegetable-focused plates and market soups. Desserts include a family recipe—Aunt Maeve’s cold oven poundcake with seasonal berries—and Moss says he plans to rotate additional family dishes as the menu settles, emphasizing personal touches and comfort-focused cooking throughout." - Kay West