The Junction Restaurant & Bar, owned by Charles and Tanya Triber and located in the River Arts District, represents artists in the culinary genre and offers fine dining and lively after-hours energy to a predominately daytime destination. the junction opened this past summer and reflects the couple’s shared passion for living in the moment and participating zealously within their community. “We are a good fit for this area. We are all artists in our own right,” says Charles. “We are trying to educate people about this part of town.”

The Tribers were living in Oregon when they met at a private sushi party where, according to Charles, one kiss sealed the deal. “It was magical,” he says with an adoring glance toward his wife. “I never believed in love at first sight before then,” adds Tanya. They settled in Asheville in 2004, starting a family (they have two children) and establishing their respective careers. Charles was a premier server at Rezaz in Biltmore Village where he built a loyal following with his uncompromising service and attention to detail.

It is from this perspective that Charles and Tanya built their concept. “We are not trying to reinvent the wheel,” she says. “With the focus on the front of the house, we can choreograph the customer experience beyond their expectations,” he adds. Chef Camp Boswell orchestrates everything in the kitchen.

Farm raised and professionally educated in the culinary arts, camp creates savory, scratch-made dishes with a sophisticated twist. “I get to work with good friends who share my philosophy on cooking and on life,” he says. He works to see that every plate is perfect, pushing the boundaries of performance and creativity. “I started cooking young and much of my style is traditional. But I love to take something we think of as awful (think Brussels sprouts) and make it into something people love.”

the offerings are locally sourced when possible, handcrafted, and prepared in a whole foods/slow foods manner. Approachable yet elegant, dishes such as Smoked Salmon Croquettes (one of my childhood favorites), Tea Brined Ashley Farms Fried Chicken, The Junction Sweet Charcuterie Plate, and the Roasted Sweet Potato Pancakes are artfully presented yet hark back to grandmother’s table.

Interesting to note, the restaurant grinds its North Carolina beef daily, cures and smokes all the meat (wait until you taste the bacon burger), does its own pickling, and makes its own ketchup and mustard. Local suppliers include Dynamite Roasting, West End Bakery, and Three Graces Dairy. “People are blown away when they taste our food,” says Charles says. “When our customers say, ‘This place feels really authentic’— that’s what we are going for.”

The Tribers started Third Thursday, a festive Depot Street block party, they host artist’s receptions monthly and live music on select nights, and recently began serving brunch on Saturday and Sunday.

Nightlife at The Junction is infectious. Mixologist extraordinaire Sharon Wallis loves to serve up gourmet libations, including one called Good Memory made with apricot, rosemary, and a pinch of cardamom, shaken with El Jimador Resposado, a splash of Licor 42, and fresh orange juice.

The couple is genuine in their commitment to their restaurant guests and their community. “We are trying to establish a relationship, put down roots,” says Tanya. “The Junction is the main event in our life. We have faith that Asheville will value what we value.”

Visit them at 348 Depot Street and online at thejunctionasheville.com. The restaurant can be reached at 828.225.3497.