Burial Beer Company has completed one of the largest local restoration projects on its two-acre property in South Asheville. Forestry Camp Bar & Restaurant opens its doors to the public Friday, Sept. 27.

The historic structure, built in the early 1900s by members of the Civilian Conservation Corps (CCC), has been restored to use once again as a two-story bar and restaurant featuring an open mezzanine, roof top and outdoor areas, downstairs bar and communal hall, and full-service, seated upstairs dining room.

“The dining offering allows the customer to visit many times and not duplicate their experience,” said Burial Beer co-founder Doug Reiser. “Several dynamic spaces allow for sipping, snacking or fine dining, and an ever-rotating menu of fresh harvest will allow you to find something new on each visit.”

The Forestry Camp property, also then referred to as the Biltmore Shop, was initially operated by the U.S. Government to provide support to nearby Forest Service and CCC camps. At the time, the Biltmore area of Asheville was the railroad center of the region, and therefore the central location for staging people, storing supplies and performing necessary equipment repairs. The history of the CCC and accomplishments related to the construction of the Blue Ridge Parkway has had a considerable and lasting effect on WNC.

“Given the historical significance of the property, our main aesthetic directive was centered around preserving the bones of the structure and paying homage to its original use,” said Burial co-founder and director of hospitality Tim Gormley. “We found ourselves fascinated by how the building could have been used by the CCC way back in the 1930s. The massive yellow pine beams, the cubbies with brass number plates, the trap doors, the coal chute; all little details that captivated our imaginations. We immediately knew that the initial impact the building had on us needed to be disrupted as little as humanly possible.”

Forestry Camp Bar & Restaurant will feature beer and wine from makers around the country and world, as well as an educational coffee program, and curated liquor selection that features rotating batch cocktails. A heavy focus will be placed on showcasing bakers, coffee roasters, distillers, wine makers, artists, musicians, brewers, chefs, and other makers locally, regionally and internationally.

Preservation of creativity takes a lot of effort, and we wanted to provide a platform for these talented people to do so,” said Doug Reiser. “The goal is to curate an immersive experience for customers, where they feel closer than ever to the producers.”

James Beard Award nominated Chef and owner of Cucina 24, Brian Canipelli, alongside co-chef de cuisines Michael Hartlove and JT DeBrie, will lead the restaurant, and bring a collaborative nature into the ingredients and seasonally rotating menus.

“I want to create a dining environment where our guests share a table and share dishes with one another,” said Canipelli. “I want the food we prepare to showcase the incredible ingredients our farmers grow. I want our cooks to be students of the food cultures and traditions of southwestern Europe and not inventors of New American cuisine. We will explore the culinary traditions along the border of Spain and France, while using vegetables grown in the farms of WNC. We will continue to nurture forged relationships with our growers and reach out to find more.”

While the Burial Beer Production Brewery and Barrelhouse is a core function of the property, the brewery will not be open to the public for touring. Rather, the focus will be directed towards the many makers, purveyors, and local business owners who continue to make the city of Asheville a viable and economically successful landscape.

“The Blue Ridge Parkway, and subsequent National Parks System, play such a vital role in the quality of life for locals and the enjoyment of visitors,” said Burial co-founder Jessica Reiser. “Being a part of the revitalization of a property that impacts the past, present and future of our national parks and Asheville is an honor.”

Reservations for the upstairs dining room at Forestry Camp Bar & Restaurant will open via the Forestry Camp website. Walk-ins are welcome at the downstairs bar, communal hall, and upstairs based on availability. No reservations needed downstairs. Current hours are 5 — 11 p.m. Friday; 10 a.m. — 11 p.m. Saturday- Sunday; closed Monday-Tuesday; 5 — 11 p.m. Wednesday-Thursday.

Limited parking is on site, while additional parking is located at Fox Dental, next door to the Forestry Camp Bar & Restaurant property. For more information, visit www.forestrycamp.com and follow at @forestrycamp.

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