Neng Jr.'s
Restaurant · Asheville ·
Creative Filipino fare, cheese ice cream, and funky natural wines
Creative Filipino fare, cheese ice cream, and funky natural wines
"At Neng Jr.'s in Asheville, North Carolina, I spoke with Quinton Soemardi, who says he likely won’t see big savings from the new tip-deduction; though he earns above the median wage, his 'big concern is the political manipulation—the framework around it.' He worries the deduction 'seems great at first glance' but in practice does little to address underlying wage issues for most servers, saying 'it just feels like they’re giving out little pieces of candy and not doing anything systemic to actually improve things for the majority of workers.'" - BySam Stone
"An Asheville eatery whose chef Silver Iocovozzi was a finalist in the James Beard Foundation's Best Chef: Southeast category." - Missy Frederick
"Neng’s is a queer-owned restaurant that packs in a ton of bright colors and tenderness—think emerald-tiled walls, a Christmas-red countertop bar, and a massive painting of the chef’s mother—into its stylish 17-seat dining room. The menu features heartfelt notes from the chef, whose food often blurs the lines between Filipinx and Southern cuisine, fine dining, and home cooking. A few staples include the adobo oyster, pork lumpia, and the funky, unforgettable queso ice cream. Iced beer is a charming pairing with any meal, and the cocktail menu is also killer, with savory, briny drinks like the soy-washed adobo martini and Thai chili-infused whiskey collins." - laura hackett
"Opened as the city’s first Filipinx restaurant, this newcomer channels Filipino flavors into the local scene and has garnered attention tied to a 2024 Food & Wine Best New Chef recognition for its chef." - Wendy Pramik
"Opened in Asheville in 2022 by partners Silver and Cherry Iocovozzi, this Filipinx restaurant quickly earned national recognition—becoming a 2023 James Beard finalist for Best New Restaurant, one of Bon Appetit’s 2023 Best New Restaurants, and USA Today’s 2024 Restaurant of the Year. That momentum was abruptly derailed when Hurricane Helene struck on September 27, 2024: the business was closed from September 28 to December 11, losing roughly $80,000 in revenue after power loss ruined thousands of dollars in perishable inventory despite the building itself avoiding major structural damage. Without substantial investment reserves and having received only $750 in FEMA aid, the owners relied on industry solidarity—working with Ashleigh Shanti of Good Hot Fish to provide meals and hosting pop-ups in New York (at spots including Leo, Honey’s, and Ops Pizza) to recoup income—while confronting the emotional toll on staff, ethical questions about reopening during ongoing community hardship, and a slow winter recovery despite many nights being fully booked. The experience has underscored how climate-driven extreme weather can upend small restaurants financially and operationally, and the owners urge visitors to return in the spring to support the local economy." - Mary Andino
