A petite blonde with a big smile, Liz Lane is the manager of Post 25 Kitchen and Lounge on Hendersonville Road in Arden.
She does what is necessary to keep the restaurant run smoothly, sometimes going into the kitchen and helping with food preparation.
“When you come in, the first thing you have to do is look at scheduling,” says Lane.
She spends much of her time circulating in the restaurant and making sure customers are pleased with the service.
“I’m on the floor a lot,” Lane says. “I call myself a glorified busser.”
A trained chef who developed culinary and management skills while attending Indiana University, Lane is at home in restaurant kitchens.
Since moving to North Carolina, Lane has worked as a sous chef at area country clubs and also at the local Sierra Nevada Brewery.
“It’s been quite wonderful to be in the front of the house,” says Lane of her present position as restaurant manager.
Like many people in the restaurant business, Lane works fairly long hours six days a week.
“In this business, it’s not about what you make financially,” she says. “It’s the passion … I love it when it gets busy and gets clicking.”
Lane has been working in restaurants more than half her life.
When she was 14 years old, Lane started out as a dishwasher in a restaurant. Later she began making dough at a pizza place where she discovered her love of pastry, which became her specialty.
Post 25 Kitchen and Lounge offers signature foods on its menu including sweet and spicy tiger wings, a grouper Reuben sandwich and a unique version of chicken and dumplings made with pan seared chicken breast, duck confit and ricotta cheese.
A variety of appetizers, salads, burgers and chop house items also are featured on the extensive menu of the restaurant. Diners have a range of choices for entrees including shrimp’n grits, Blue Ridge fish and chips, truffled risotto and steak frites—sliced 12 ounce New York strip steak with hand-cut French fries.
“We make everything in-house,” Lane notes.
“We’re definitely known for craft cocktails,” which are meticulously prepared, she adds.
The measuring and consistency of cocktails such as Beam Me Up, Scotty made with Jim Beam rye and Apollo’s Chariot, a blend of Metaxa brandy and other ingredients, is science for drinks, Lane says.
Beers on tap at the restaurant and lounge include local brews such as Imperial Coolcumber from Wicked Weed Brewing, Green Man Brewing’s E.S.B. and Highland Brewing’s Gaelic Ale. Packaged beers include a wide range of offerings such as Oscar Blues Pinner IPA, Sierra Nevada Nooner Pilsner and Sam Smith’s Chocolate Stout.
A selection of red and white wines also is available at the restaurant, which has a spacious bar and lounge area with a stone fireplace.
The restaurant also offers desserts such as tiramisu and carrot cake, which Lane says are delicious.
The décor of the restaurant has a natural feel with wooden beams and floors, soft lighting and artwork featuring mountains, waterfalls and woodland areas of Western North Carolina. The large dining area has 300 seats for patrons. And a patio on the front of the restaurant gives customers the opportunity of dining al fresco.
Post 25 Kitchen and Lounge also features musical entertainment on Wednesday nights and on alternate Saturday nights when a live band performs.
By Sandra Barnes