Asheville NC, 28801
(828) 259-9292
In the Media
Bon Appetit
Early Girl Eatery/ Asheville, NC
Who says southern food is just for carnivores? Here, diners
can order eggs with bacon, local sausage, country ham - or
tempeh. This old-school-meets-New-Age vibe runs throughout the menu,
where there's a Vegan Tofu Scramble adn Shrimp and Grits. The delicious
hybrid is a reflection of owners John and Julie Stehling. He comes from
a long line of southern cooks;she's all about wellness. Best of The
Year "Top
of the Morning: More Breakfast Spots We Love" January 2009
Bon Appetit
Is a satisfying pork-free southern breakfast possible? We'll let the biscuit with vegetarian herb-cream gravy and the vegan tofu scramble at this hip Asheville spot answer that question. There's no letdown at dinner, with sweet potato-black bean cakes, tempeh Reuben, and, for meat lovers. local lamb shanks. "Modern Vegetarian" February 2009
New York Times
"Grab a hearty but healthy breakfast at the Early Girl Eatery, a friendly haunt of hip Ashevillians for the past six years that culls its ingredients from local farmers. Try the sausage and sweet potato scramble, a delicious mix of eggs, sausage, shiitake mushrooms, spices and sweet potatoes." (9/30/2007)
"Freshness is the appeal of Early Girl Eatery...named for a tomato popular with gardeners. The long list of vegetables may include baked lima beans and squash casserole. Entrees like roast chicken with herb gravy are straightforward and flavorful. The uncluttered dining room is decorated with jars of home-canned vegetables and plants hanging in the windows. Dinner for two with wine is about $50." (9/8/2002)
National Geographic Traveler
"Well before "locavore" became a buzz word, John and Julie Stehling looked to local sources to supply their Asheville, NC restaurant, the Early Girl Eatery. They wanted to support farmers making the transition from tobacco to food. Named for a cool-climate tomato, Early Girl is one of a growing number of innovative restaurants in town showcasing the bounty of today's Appalachia and drawing visitors to their tables." (9/2007)
USA Today
"For the ethically picky, Early Girl Eatery, Asheville, NC" (5/4/2007)
Our State Magazine
"For the 100 or more loyal regulars, the Early Girl Eatery is as close to home as it gets." (Fall 2005)
Southern Living
"Morning at its best -- start with breakfast at Early Girl Eatery. They serve lunch and dinner too, but I had to try a lazy Saturday morning feast. I skipped the tofu scramble. (You'll see a lot of tofu on menus in this town). But the stack of buttermilk pancakes with double-cut bacon on the side wonderfully satisfied my a.m. appetite. The stone-ground grits they serve are milled nearby and come with a generous pat of butter. Biscuits arrive at the table with that soothing flavor of home -- without you making the effort or mess in your own kitchen. John and Julie Stehling own this place, and John's brother runs the slightly similar Hominy Grill in Charleston, South Carolina -- another favorite we've shared with you in the past. (March 2003)
Gourmet
"Coining a restaurant name and marrying it with a logo that captures the prevailing gestalt is no small task. John and Julie Stehling, owners of the two-year-old Early Girl Eatery, in Asheville, North Carolina, wanted something that would herald their commitment to fresh-from-the-farm vegetables. Pattypan Squash was fey; Better Boy was in-your face. Early Girl, a reference to an early-maturing tomato, was a last-minute choice. Emblazoned with a pop-art logo that has a retro naivete, Early Girl T-shirts are now snapped up by visiting and local fans alike." (October 2003)
Hemispheres (United Airlines Magazine)
"Head downtown for breakfast. Amble east from the Wall Street parking garage to Early Girl Eatery, named for a type of cool-climate tomato. The fare reflects the city's support for local growers. The fried green tomato sandwich with bacon is a standout. A nip in the air? Try the vegetarian version of biscuits and gravy seasoned with fresh organic herbs." (September 2002)
Charlotte Taste
"If holiday travel takes you to Asheville for a Biltmore House visit, try the Early Girl Eatery for breakfast, lunch or dinner. Offering quality, made from scratch food in a relaxed setting, the Early Girl takes pride in bringing customers the best in fresh produce, organic ingredients and local dairy products. Breakfast choices include omelets and a good ole Southern breakfast or 2 eggs your way with grits and toast, bacon, sausage or ham. Or try a tofu scramble of marinated tofu, peas, red onions, mushrooms, tomato and spinach. Lunch favorites include the Eggplant Sandwich, Turkey Club, Vegetable Plate or Lentil Salad with Mint, Red Peppers and Feta. At dinner try one of the small plates of black-eyed pea cakes and finish up with the bulghur with farmstead cheese and corn." (December 2003)
Organic Style
Like the hybrid tomato for which it is named, this restaurant was a quick bloomer. Thanks to careful groundwork, success hit soon after John and Julie Stehling opened their casual, organic-driven restaurant in downtown Asheville in October 2001. "When we moved here, we spent three months driving around, meeting farmers, and joining everything we could think of to get in the loop," says John, the executive chef, who made partnerships with more than a dozen area growers for the menu and local artists for the funky, festive decor.
Turning Point: "I worked as a cook at a dance festival in western Massachusetts -- there were a lot of macrobiotic people and international performers from Cambodia and the rest of the world. I was exposed to different eating habits, and it raised my awareness."
Signature Dish: "Spinach potato cakes -- they're almost like latkes. We take cooked potatoes and run them through the ricer; add local cheese, organic eggs, cooked fresh spinach, lemon zest; and top it with a seasonal tomato gravy."
Source He is Proudest Of: "We work with the Appalachian Sustainable Agriculture Project, which is trying to shift farmers from tobacco to organic-produce crops." (January / February 2004)