A group of girlfriends strolls Roanoke’s Wasena neighborhood in their best floral dresses. A neon sign outside flickers “bloom,” and once they walk in, they know they’re in for a treat.
Nate Sloan, chef-owner, opened bloom just shy of the pandemic. He proudly sets beautifully plated dishes under the warm light at his restaurant, with its expansive wine bar and open-kitchen concept. Watching the master at work, passionate about the very ingredients he’s plating, only takes the bloom experience further.
Hyper-seasonal and hyper-local, bloom is a favorite spot among Roanokers, and certainly a must-visit destination for out-of-towners. Depending on the season, the asparagus was just picked—and not too far from town; the bocadillo stars Restoration Acres Farm pork that hails from Nelson County. From the appetizers through desserts and drinks, everything served is carefully curated—in conversation with one another and in perfect harmony.
In the Beginning
Although he hardly knew it at the time, Sloan’s childhood was ideal for a would-be chef. He was raised on Ojai Farm, an organic vegetable farm near Ferrum, in “a beautiful little hollow that has a nice river running through,” he says…