Boone & Clara Langford

Boone grew up in Madison County, in a family that put up a winter’s worth of food every fall. He learned to cook in Asheville restaurant kitchens and spent a few years cooking in the Lowcountry, which is where he fell for heirloom rice and field peas.

Clara came to fermentation through her grandmother’s crocks in a Yancey County cellar. She ran a small pickle and kraut stall at tailgate markets before the two of them pooled their savings and signed a lease on Haywood Road.

We opened in 2016 in a low brick building that had been a hardware store, a laundromat, and for a short while a record shop. The name comes from a buffalo nickel Boone found wedged under the old counter when we pulled it out. It is framed by the door now.

What we believe about food

Mountain cooking was always about the larder. People ate well in winter because they worked hard in summer and fall. We try to cook the same way: buy whole crops from farms we know, preserve what we cannot use fresh, and let the menu follow the cellar.

We mill our own corn and rye on stone. We buy sorghum from a family press up the road. We ferment in stoneware crocks and check every batch with a pH meter, because tradition and good records go together fine.

Legal name

Buffalo Nickel Hospitality Group LLC

Address

747 Haywood Rd, Asheville, NC 28806

Reservations & events

[email protected]

Larder & wholesale

[email protected]