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—either because of high-quality, creatively prepared food or for the ambience and personality of the place, a combination of décor, seating and lighting as well as the other diners who gather there. At Quench! Wine Bistro in Woodfin’s Reynolds Village, diners—newcomers and regulars—are not disappointed in the place or the plates.
Owners Gina Trippi and John Kerr, who also own Metro Wines, opened Quench! in August, 2024—just two weeks before Hurricane Helene hit. “We had to close,” Trippi says, “but, 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.” Since that time, however, the restaurant—serving lunch and dinner as well as hosting themed dinners and weekly wine tastings—has settled into its role as a beloved community gathering place.
Trippi sings Chef Sam Etheridge’s praises, calling him the best chef around. “I’m not just saying that because it’s my restaurant,” she says. “You ask anybody. This is top-notch dining that you only see in a big city and in downtowns.” She appreciates Etheridge’s creativity and expertise in coming up with dishes and his vast knowledge about wines that pair well with food. “Sam does know how to run a restaurant,” she says.
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—and the wine shop’s 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.
Lunch items now include appetizers, soups, salads, sandwiches, and charcuterie and cheese boards. For dinner, there are small plates, boards and suppers. “We try to keep it open to everyone,” Etheridge says of the offerings. “We always have vegetarian and gluten-free items. We can do substitutes. You can have almost everything.”…