Hey everyone good morning hope you're having an amazing day. It's mark wiens, i'm in the beautiful town of asheville north carolina in the blue ridge mountains. This town is known for its art for its nature and for its delicious food. You can see this one's extra juicy too yeah, so today we're gon na go on a food tour of asheville.

We're gon na be eating some barbecue we're gon na eat. What is one of the best fried chicken sandwiches in the united states? Oh wow and then there's another place that i'm really looking forward to eating at which serves indian style, chats different snacks. I'm hanging out with my friends, christy and kroy today, and i can't wait to share all of the food and the beauty of asheville with you right now welcome to asheville north carolina. We just arrived: it's beautiful here, surrounded by the blue mountains, the front you can just feel the fresh air as soon as you're.

Here the trees, the nature the rivers were surrounded by mountains. First up today, we are going to a place called buxton hall barbecue. I already love the industrial feel of it. The big hall lots of tables spread throughout the entire hall, so we're gon na see a little behind the scenes.

We're gon na see the smokers what's on the grill: what's barbecuing, what's smoking for the day and then after that, we'll order some food we'll watch them as they make it and their fried chicken sandwich and then we'll eat. So this is kind of our front line where we played all the food okay. This is the back line where a lot of the cheesesteaks and fried chicken come up. Maybe pass it to the front here with elliott moss he's the owner he's the pit master he's going to show me around wow.

Oh, what is that? That's the fork? Midline? Okay, oh it's just dripping and juicing. So we'll give you some of that chopped. Um wow is that using a sandwich or is it used like a chopped pork, we do a plate again, a sandwich. Okay.

This is the other part of that pig. All our meats are here from north carolina, the chicken, the beef all of it comes from right here: local, none of that commercial farm raised stuff, very good, very good cool, so we're going to get started cooking two things. First, the cheese steak, a smoked, brisket cheese steak and the legendary fried chicken sandwich the chicken for you, oh okay, is that is that the key go in there, okay, so foreign! I lived in philadelphia for a while. So that's where i'm at oh? Okay, that's where my love, the cheesesteaks came: okay, very cool! That's why they call it a cheese, steak yup, but this is a smoked, brisket, cheesecake, great kid: caramelized, onions, banana peppers, a little cheese whiz.

It's got some cabbage extra, sharp cheddar and processed mirror flour. Okay, so the flour first yeah, then it goes into the buttermilk mixture. Then it goes nice. Okay, now fried chicken sandwich in the window for table 24..

You can see this one's extra juicy too yeah insanely juicy over on this side of the kitchen is where they're slicing up the meats, the brisket and that like half a side of a pig, the belly of the pig. That's just oh man, that's just insanely juicy. There's literally, a pool of meat juice and pork oil at the bottom of that, it's literally a a puddle, a meat puddle insanely juicy hanging out with my good friends, christy and kroy. We to start with the chicken sandwich fried chicken sandwich, one of the things that i've never seen on a chicken sandwich is this pimento cheese which i understand is famous in asheville pickles adds on the pimento cheese.

The chicken isn't fried until you order it. So it's fresh, i love how it just falls out over the bun. It's buttermilk fried chicken. This does look like the greatest chicken sandwich.

I've ever i'm ever about to eat, cheers. Try chicken sandwich! Oh yeah, wow, it's so good yeah! Oh the pimento cheese, something! That's really unique about it: oh wow, the juicy crispiness of it and yeah. This chicken sandwich was rated as the best chicken sandwich in the united states um upon sinking your teeth into it. You immediately know why that is just a glorious chicken sandwich.

I'm gon na just try one more bite with the sauce. Oh with the starch. It's amazing. Let's tear into the cheese steak, there's so much brisket in it.

They had to put a toothpick through it to hold it together. We should just tear it in half. Oh man smoked, brisket, so much cheese in here. It's all stuck together and chili's wow smoker's good too shout out to philadelphia.

Oh god, it's so sticky, oh but they're smoking. You can taste the smokiness through the cheese wow and elliot mosh, the the owner. Here he did mention that he spent some time in philadelphia, so this is a respect to philadelphia through a smoked, brisket cheesesteak. That's amazing, troy.

What do you think? One of the best i got and the bun is so soft too yeah bunnies are chopping me at all: yup yup, okay, next up, i'm gon na try, the the barbecue north carolina style, barbecue, plate shredded chopped and then with the vinegar-based barbecue sauce. The pork feels lean that shreddy texture to it, and then i love the the contrast of that vinegary sour dish. It's a seasoned watermelon, though, with like some kind of a oh, that's amazing, the freshness, the crispness of the watermelon, the juiciness and then you've got that kind of peppery seasoning on it. Next up, i want to try the barbecue hash and i think i'm just going to dump it out.

It's okay, if i dump it out onto this plate with rice with the barbecue hash sides, this will be easier to eat this way. Yeah. Thank you, barbecue hash, which this will be my first time to try it too mustardy. I think it's mustardy, so i think it's like the trimmings of the barbecue then made into an almost stew, it's kind of sour kind of acidic, really hearty, though it's flavorful this sausage, some of the pickled onions, oh yeah, so smoky, oh man, it's good! I love how the sausage is crumbly, smoky and kind of crispy on the edges with that casing, really really tasty sausage, so good and then another plate that we got, which is something totally unexpected.

The barbecue mussels here, which they said is are very popular. I might refill it with some of that gravy. Oh yeah, a hint of smokiness you've got that tomatoiness of it. I love those onions in there.

I think there's almost a little bit of a bacony flavor to it and then you've got the mussels in there. Okay, i'm gon na try some of this brisket that he sliced the fattiness. Oh man i like how they serve it with pickles too, so that you can get that contrast of smoky saltiness to rich meat. Oh man, yeah, so tender fatty, smoky, collard, greens.

Moving back to the cheesesteak that cheesesteak is just mind-blowing, the next level of smoked brisket, that is the next level cheesesteak. Oh, you guys are snacking on the hot puppy, really good, really really good yeah. We just got it for dessert. The banana cream pie, which they said, is one of the highlights of dessert here.

So we got ta, try the banana cream pie, wow, sweet bananas, just kind of melting, oh yeah, really good! Well, that was delicious again. The range of food, the smoked meats, the cheese steak, was incredible. In the fried chicken sandwich from here we're gon na walk into the center to downtown asheville, which is just uh. She said it's a 10 minute walk to downtown asheville, so we're going to take a little.

We need to take a little walk and we're on our way to the next place, which is a food hall, welcome to downtown asheville such a relaxed pace, so many trees. So much nature, it's just a an amazing town city, but then also downtown to walk around so welcome to the snw food hall, which is we're right in the center of asheville. It's a really cool food hall. There's a number of food stalls.

There's a brewery here and there's some unique history, because this building it dates back to the 1930s when it was a cafeteria. I think it's had its ups and downs and then it's like went out of business and then it had another business and then it went out of business, but eventually actually just recently uh. They turned it into a food haul. We're gon na especially have a chicken sandwich because it's by the same owner, elliot moss, we might have a drink and then just walk around the food hall.

For a little bit. We go okay and elliot moss from from baxton buxton barbecue that we just went to uh. He has a passion for chicken sandwiches. We already tried the chicken sandwich over there um and now the chicken sandwich here, because he has a different a couple of different variations, including a spicy version, but one of the unique and interesting things is that elliott, i think when he was a teenager.

He worked for chick-fil-a for a little bit, so he has a soft spot for chicken sandwiches, and so now he has a chicken sandwich. Restaurant, so we're just gon na watch them as they make some of the fresh chicken make some of the hot chicken definitely gon na have a hot chicken sandwich here like oh, is this for the for the hot chicken okay. Thank you very much. Okay got the tray chicken sandwiches, chicken nuggets waffle, fries we've got a hot chicken sandwich and all the different barbecue sauces, which look really good too.

Okay, oh yeah, we got a hot chicken sandwich. We got a regular chicken sandwich. Would that be the hut there? We go chair, try it! Oh sorry! Oh that was that was a an unfair tear right there that same juicy chicken crispy, oh wow, but this one has that extra dimension of that hot oil for sure. So good fingers, you guys, have a smoky chili flavor to it yeah like definitely thank you, whoa, that's a significant nugget.

You can feel that it's real chicken, not just you, can feel yeah just the meatiness of it. I'm gon na try the white barbecue sauce. Oh, that is one juicy chicken nugget, so juicy so tender crispy and the waffle cup fries with the seasoning are really good anybody else. Anything else.

Thank you very much cheers. Oh rich wow. It's almost coffee tasting bourbon! Oh that's the bourbon! You taste, that's like that! Uh caramely caramelly, coffee, taste, yeah the bourbon barrel aged black watch stout. The fragrance is amazing.

It is amazing, your choice, nice food hall, historical location, we're going to the next place, which is one of the places i was most looking forward to eating at. In my time in asheville - and it's just down the road from here - okay, so it's just a few minutes walk over to taipani. This is a restaurant by merwan irani and he uh. I mean he focuses on serving indian street food here, especially chats, which are different.

Savory, sweet tart, indian snacks, i'm very excited to eat here. This is one of the places i was most looking forward to coming to asheville and i love the decoration in this place. We got this table this kind of very cool private table in the front here because of the natural light, but they have seats all the way going down, and then they have this amazing chai honey mural on some of the walls on the menu. It is especially focused on street food and different chats, but there are also sandwiches and wraps yeah, just the right amount of creaminess a hint of masala in there, and then we ordered a number of chaats.

We ordered some keemapav and then we got one of the thali's just to taste it, but it all looks so good. It's pretty much the same yeah it just pops, okay, an spdp right here. So a couple of the chats have arrived: dahi puri, which are the puris, are the little fried like chip, hollow out chips and then they're filled with usually chickpeas, some chutneys and then yogurt. This is actually ying's favorite.

We got ta start with it and then coriander on top. Oh man, you got ta eat these, while they're fresh, otherwise they'll get soggy the tamarind chutney, the coriander chutney, the crunch of the puri. It's sweet, it's savory! It's tart! We got the thali with saag paneer. We got the fried okra, we got the belpuri, but these kimapov or kimapao and keema is like a minced meat.

Curry stuffed into the pow the bread topped with you can definitely see that coriander chutney onions, maybe a squirt of yogurt and then some pickled cabbage on the side. This looks amazing that looks so good. We got ta start with that. You drop everything and have to pick this up.

Don't even don't even look at anything else. Oh these are beauties. You can see the butteriness of that roll yeah all right cheers. Oh, the lamb immediately stand up a blend of spices, but not overpowering.

The bread is so crispy and then like fluffy and airy at the same time, and then those chinese, the bread, is perfect, perfect, you're, just perfect yeah. I think what i might do is add a little bit of that slop. Oh, thank you. A few more! Oh yeah, that's all right! Oh man smells amazing wow.

I believe yeah there potato cutlets, deep, fried chickpeas on the base. A chickpea curry seasoned with the chutneys again covered in crispies and onions and indian food is some of the greatest flavors of any cuisine in the world. Oh wow yeah again those chutneys yeah they're, very hard, the spiced potatoes, you taste the mustard seed, deep, fried with crispy edge, oh yeah, fried okra. I love okra, just sliced so thin and then deep fried to a crisp.

And yet you still feel the texture of the ochre that kind of sliminess, which i love seasoned, perfectly salty crispy, just a very light spice to it too. Oh, that's addictive yeah with the lime it balances the saltiness. This one is the bell puri, especially famous for puffed rice and all sorts of crispies onions chutneys. This is again a crispy, yet wet snack, crispy and wet good.

It's so similar chutney flavors, the coriander in there, but just in a different textural, feel and shape. Okay. So the uttapams, which usually the batter, is very similar to a dosa just in a different shape, and this is uh. You can see that corn and the onions and the vegetable the leaves are just embedded into it.

I think we should just tear it. Okay, all the sponginess you can tell kroy is loving this one. I think that might be a combination of some curry leaves on top of there too, but the the texture of that too, the bounciness of it yeah nice, spongy, flavor and texture. Oh, it's so good! I got ta do another dip bouncing here.

You go we're going to go into the go into that saag paneer paneer. You can see how creamy this is. Actually. Maybe i should spoon and scoop it to maximize quantity.

Oh man, oh wow! Oh it's great! It's creamy! It's rich, oh yeah. I love it. It is perfect. Not i mean it's just like, like sake is not supposed to be overly spicy or overly spicious, but focusing on that fresh saga, the chunks of creamy paneer final dish.

I think we got kroy the vada pav straight from the streets of mumbai, a potato cutlet. Oh, i love that swipe of coriander chutney. On top of it, the buttered roll, a chili to chase cheers man, whether chili yeah, it's just soothing, creamy, potato turmeric filled, and you taste that coriander chutney and the butter grill yeah, like floating everything in my nasal cavity, also enjoy the taste of it too. You would never think that potato in a roll could be so good ending with chai honey.

That was a highlight. For me, food was incredible. I love the entire design the street food, the india feel to it today has been a fantastic day, starting with the barbecue, which was again outstanding and one of the great chicken sandwiches of the united states i'll have all the restaurants that we ate at in the Description box below that you can check out and then always good to hang out with my friend, christy and kroy, just love the artistic nature, oriented ambience and atmosphere of asheville, it's a beautiful city! So that's going to be it for this video. I want to say a huge thank you for watching.

Please remember to give this video a thumbs up, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe now and also click the little bell icon and that way you'll immediately get notified of the next video that i publish Thanks again for watching goodbye from asheville north carolina - and i will see you on the next video.