Regina's Westside
American restaurant · Asheville ·
Retro diner vibe, comfort classics, brunch, cocktails, creative twists
Retro diner vibe, comfort classics, brunch, cocktails, creative twists
"Opened as a nostalgic diner revival with comfort classics, the project took a dramatic turn when the chef abruptly departed a month after opening—packing up knives, recipes, and decor—leaving the restaurant in search of an identity and patrons missing signature items like a beloved club sandwich." - Eater Staff
"After a 13-month effort by chef Elliott Moss to open his dream restaurant, Regina’s at 1400 Patton Avenue launched with a menu devoted to his personal spin on comfort classics and midcentury modern decor—shelves chock full of his collection of memorabilia, travel souvenirs, kitsch, and tchotchkes. Less than six weeks after the June 1 opening the operation suddenly shifted: the spot began advertising an all-day brunch, was inexplicably dark on a Wednesday with a taped note claiming new air-conditioning (though no HVAC trucks were seen), and its normally active Instagram last posted brunch photos and kitchen video on July 2. A source said Moss had departed the restaurant, staff were told management was considering how to move forward (including changing the menu to all-day brunch), lawyers were involved, and the opening PR agency Sprouthouse was no longer working with Regina’s; despite the public changes, Moss’s opening menu still remained on the restaurant’s website." - Kay West
"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
"Following the surprise opening of Little Louie’s in March, former Buxton Hall Barbecue chef Elliott Moss will open Regina’s as an homage to greasy spoon diners, serving comfort-food classics and other nostalgic dishes; it’s projected to open in late spring." - Erin Perkins
"I'm told the same trio are partners in the forthcoming Regina’s Westside, which will occupy the longtime Happy Hill Diner building on Patton Avenue, with rumors indicating an April reveal." - Kay West
