Leo's House of Thirst
Wine bar · Asheville ·
Wine bar with rotating menu of small plates, pasta & sandwiches
Wine bar with rotating menu of small plates, pasta & sandwiches
"This cozy wine bar delivers food that tastes as beautiful as it looks, with vegetable-centric small plates and housemade pasta dishes that arrive topped with edible flowers, fresh herbs, and pollen. Other, meatier menu hits include the smoked honey and bacon deviled eggs, steak tartare, and a BLT with an extra T—that stands for taleggio. Located in an artfully-renovated, historic cinderblock building, Leo’s also has a covered patio and garden lined with twinkly lights and wooden walls of ivy. On sunny days, it’s the perfect place to linger with friends and a bottle of natural wine, snacking away the day in cottage-core bliss." - laura hackett
"An outstanding wine selection, well-crafted seasonal food menu, and welcoming rustic outdoor space have helped make this second Haywood Road offering from the Admiral owner Drew Wallace a favorite neighborhood gathering spot. Popular dishes include deviled eggs with smoked honey and bacon or chicken liver mousse with blackberry jam and fennel pollen. Also, chef Austin Inselmann’s housemade pastas never disappoint. The popular weekend prix fixe lunch menu provides a choice of sandwiches, soup or salad, and something sweet." - Gina Smith
"Named among West Asheville spots that reopened and welcomed locals back as the city rebuilt services." - Kay West
"Listed as a 2025 James Beard Foundation semifinalist in the 'Outstanding Chef presented by Hilton' category, reflecting recognition for the beverage and/or culinary program at this Asheville establishment." - Erin Perkins
"A small, wine-forward neighborhood restaurant opened in fall 2020 by a chef known for other notable local venues, this spot offers a thoughtfully curated list with many bottles available by the glass—ranging from spritely txakoli to a German pinot noir, sparkling gamay, and sherry selections. The menu pairs with the wine program through refined small plates such as chicken liver mousse with crisped bread, steak tartare, yuzu-accented scallop crudo, and pastas like bucatini dressed with shishito peppers, cherry tomatoes, feta, crunchy corn, and a finishing drizzle of Calabrian chili oil." - Julie H. Case