{"id":89249,"date":"2026-02-26T10:25:43","date_gmt":"2026-02-26T15:25:43","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=89249"},"modified":"2026-02-26T10:25:43","modified_gmt":"2026-02-26T15:25:43","slug":"food-drink-quench-wine-bistro","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/lifestyle\/food-drink-quench-wine-bistro\/","title":{"rendered":"Food & Drink:<\/strong> Quench! Wine Bistro"},"content":{"rendered":"
\"\"

Chef Sam Etheridge at Quench! Wine Bistro\u2019s Paella Party<\/p><\/div>\n

By Gina Malone<\/p>\n

Even in Asheville and surrounding towns, where an abundance of exceptional eating options abound, people tend to settle on their own favorite spots, returning again and again\u2014either because of high-quality, creatively prepared food or for the ambience and personality of the place, a combination of d\u00e9cor, seating and lighting as well as the other diners who gather there. At Quench! Wine Bistro in Woodfin\u2019s Reynolds Village, diners\u2014newcomers and regulars\u2014are not disappointed in the place or the plates.<\/p>\n

\"\"Owners Gina Trippi and John Kerr, who also own Metro Wines, opened Quench! in August, 2024\u2014just two weeks before Hurricane Helene hit. \u201cWe had to close,\u201d Trippi says, \u201cbut, fortunately, Woodfin was on a different water system so we were able to open sooner. So that was a little bit of a difficult start.\u201d Since that time, however, the restaurant\u2014serving lunch and dinner as well as hosting themed dinners and weekly wine tastings\u2014has settled into its role as a beloved community gathering place.<\/p>\n

Trippi sings Chef Sam Etheridge\u2019s praises, calling him the best chef around. \u201cI\u2019m not just saying that because it\u2019s my restaurant,\u201d she says. \u201cYou ask anybody. This is top-notch dining that you only see in a big city and in downtowns.\u201d She appreciates Etheridge\u2019s creativity and expertise in coming up with dishes and his vast knowledge about wines that pair well with food. \u201cSam does know how to run a restaurant,\u201d she says.<\/p>\n

Many know him as the chef and owner of Ambrozia, in North Asheville, which he ran for about six years. His friendship with Trippi grew out of catering jobs he had done for Metro Wines\u2014and the wine shop\u2019s Fantasy Football league. In a casual conversation one day, Trippi mentioned a restaurant in San Francisco that served only soups, bread and salad. That was the initial idea with Quench!, but the menu has evolved and grown.<\/p>\n

\"\"Lunch items now include appetizers, soups, salads, sandwiches, and charcuterie and cheese boards. For dinner, there are small plates, boards and suppers. \u201cWe try to keep it open to everyone,\u201d Etheridge says of the offerings. \u201cWe always have vegetarian and gluten-free items. We can do substitutes. You can have almost everything.\u201d<\/p>\n

Etheridge credits his knowledge of food to a lifelong passion, having begun work in restaurants at the age of 15, going on to pursue culinary studies and never having another job other than cooking. \u201cA lot of it is just studying,\u201d he says. \u201cI was obsessed with cooking most of my life. I\u2019ve read every cookbook out there. And the internet. I just studied. Especially international cuisines.\u201d He lived in Miami and New Mexico, absorbing the Latin influence and cuisines of both places. \u201cI\u2019ve been chef of an Italian restaurant and an Asian restaurant,\u201d he adds.<\/p>\n

For Quench!, \u201cI try to keep it \u2018bistro,\u2019\u201d he says, \u201ca little French-leaning. \u2018Bistro,\u2019 to me, means home cooking\u2014beef bourguignon, cassoulet. We don\u2019t do any fried food. We try to keep it on the lighter side, not overbearingly heavy.\u201d<\/p>\n

The menu changes frequently, keeping things fresh and exciting. \u201cBecause we\u2019re so wine-oriented, we try to base it on wines that are in season,\u201d Etheridge says. He keeps the wine list in categories from lightest to heaviest. \u201cThe wine dinners are probably my favorite here,\u201d he says. \u201cThat\u2019s where we can really be creative.\u201d The dinners are based on the cuisine of a particular country\u2014Portugal, for instance, or Georgia. \u201cSo, I\u2019ll have to learn that cuisine,\u201d Etheridge says, a challenge but also a way to keep things fun for him and engaging for the customers.<\/p>\n

\"\"

Chef Sam Etheridge<\/p><\/div>\n

The wine dinners have become so popular that reservations are required. \u201cThey fill up so fast,\u201d Trippi says, usually within hours after being announced. The Wednesday Wine Tastings are free and open to the public, but tasters planning to have dinner afterwards are advised to make reservations. Joining the email list, via the Metro Wines website, is the best way to know about tastings and special dinners.<\/p>\n

Quench! is also a retail store for select wines. \u201cYou can pick them up, and we also have delivery services\u2014food and wine.\u201d Staff members besides Etheridge are always able to help with wine selection.<\/p>\n

An informal polling of customers and staff comes up with words like \u201cfamily,\u201d \u201chomey,\u201d and \u201caccommodating.\u201d \u201cGenerally, I know everybody here,\u201d Etheridge says, something he loves about Quench!. \u201cThe staff knows everybody here. The bar is set up so that you can stand behind the bar and talk to all the customers and see everybody. We get the same people in all the time so you get to know them, what they like and don\u2019t like.\u201d<\/p>\n

Quench! Wine Bistro is located in Woodfin\u2019s Reynolds Village, 60 Merrimon Avenue, Suite 105. Hours are Wednesday through Friday, 11 a.m. to close and Saturday, noon to close, with last seatings daily at 7 p.m. Make reservations for dining, special wine dinners and Wednesday Wine Tastings online at QuenchAVL.com<\/a>. Online ordering is also available. To keep up with upcoming wine dinners, join the email list at MetroWinesAsheville.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Even in Asheville and surrounding towns, where an abundance of exceptional eating options abound, people tend to settle on their own favorite spots, returning again and again\u2014either because of high-quality, creatively prepared food or for the ambience and personality of the place.<\/p>\n","protected":false},"author":14,"featured_media":89254,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,102,57],"tags":[],"class_list":["post-89249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breweries","category-food","category-lifestyle"],"yoast_head":"\nFood & Drink: Quench! 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