The Corner Kitchen

What The Corner Kitchen does

The Corner Kitchen is a single-location farm-to-table restaurant and bar operating from a restored 1895 Victorian home at 3 Boston Way in Biltmore Village, Asheville, North Carolina. Founded in February 2004 by Kevin Westmoreland and Joe Scully under the parent entity Westmoreland & Scully, the restaurant serves daily brunch (9:30 a.m. to 2:30 p.m.) and dinner (from 5 p.m.) seven days a week, sourcing ingredients from more than 30 Western North Carolina farms, breweries, and distilleries. The seasonally rotating menu is structured as à la carte pricing, with dinner entrees in the $30–$41 band, brunch items $9–$28, and cocktails $7–$18. Four private event spaces accommodate groups of 12 to 90+ guests via 3-course prix-fixe menus, with a $25 per-bottle corkage fee and $5 per-person cake-cutting fee.

The business operates through two restaurant concepts under common ownership: The Corner Kitchen in Biltmore Village and the sister restaurant Chestnut in downtown Asheville (opened 2012). The technology stack is consumer-facing and operational rather than differentiated, comprising Resy for reservations, ToastTab for gift cards and point-of-sale, and the Bistro Theme / WordPress platform for the public website. The Corner Kitchen is privately held with no external investors, funding rounds, or patents disclosed; it is Green Restaurant Association certified (July 2012) and is a member of the Asheville Independent Restaurant Association and the Appalachian Sustainable Agriculture Project.

The company employs approximately 41 people under a management team led by Co-Owner/CFO Kevin Westmoreland, Head Chef and Co-Owner Joe Scully (Culinary Institute of America, Class of 1987), Chief Operating Officer Vanessa Salomo, General Manager and Certified Sommelier Sarah Ogden, and Assistant General Manager Patrick Hackney. Beyond dine-in service, the restaurant runs a quarterly "Sweets for a Cause" community donation program and has been the subject of regional press coverage including a 2010 visit by President Barack Obama. Distribution is exclusively direct-to-consumer with no takeout, delivery, or wholesale channels identified in available sources.

Name

The Corner Kitchen

Legal name

Westmoreland & Scully

Website

https://thecornerkitchen.com

Company type

Private

Founded year

2004

Operating status

Operating

Headcount range

11–50 employees

Short description

The Corner Kitchen is a farm-to-table restaurant and bar in a restored 1895 Victorian home in Asheville, North Carolina's Biltmore Village, founded in 2004 by Kevin Westmoreland and Joe Scully. It serves daily brunch and dinner sourced from 30+ local farms under the Westmoreland & Scully parent brand.

Ownership category

akta.pro rank

Product category

Farm-to-table Restaurant

NAICS

Full-Service Restaurants (722511), Food Services and Drinking Places (722)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

akta.pro secondary industries

Special Occasion & Destination Restaurants (THAFACAK), All-Day Dining Restaurants (THAFACAJ)

Keywords

• Farm-to-table dining
• Brunch restaurant
• Private event venue
• Craft cocktail bar
• Seasonal American cuisine

Headquarters

HQ city

Asheville

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales

Revenue model

1. Dine-in Food and Beverage Sales: The restaurant generates revenue primarily through food and beverage sales during brunch (9:30 a.m. - 2:30 p.m.) and dinner (5 p.m. nightly) service, 7 days a week. It also generates revenue from corkage fees ($25/bottle) and cake-cutting fees ($5/person up to $25) for guests who bring outside wine or cake.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels7 records

Core offering

The Corner Kitchen operates a full-service farm-to-table restaurant and bar in a historic 1895 Victorian home in Biltmore Village, Asheville, NC, serving nightly dinner from 5 p.m. and daily brunch from 9:30 a.m. to 2:30 p.m. The menu features locally sourced seasonal American cuisine with clearly labeled gluten-free, vegan, and vegetarian options, a craft cocktail program using regional distilleries, and an extensive wine list. Beyond dine-in service, the restaurant hosts private events for 12 to 90+ guests across four distinct rooms with personalized 3-course menus, and sells gift cards online and on-site.

Product overview

The Corner Kitchen is a farm-to-table restaurant and bar offering breakfast/brunch and dinner service in a historic Victorian home built in 1895, located in Biltmore Village, Asheville, NC (est. 2004). The restaurant's core products include daily dinner service (starting at 5 p.m.) and weekend brunch (9:30 a.m. - 2:30 p.m.), featuring locally sourced American cuisine with seasonal menus. The product portfolio also encompasses private event hosting with customizable 3-course menus for groups of 12-100+ guests across multiple rooms, a craft cocktail program utilizing local spirits, gift card sales through ToastTab, and the Sweets for a Cause community initiative. The restaurant operates alongside sister property Chestnut (downtown Asheville) under parent company Westmoreland & Scully.

Differentiator

Problem solved

Functional benefit

Products and services

• Dinner Service Full dinner service offered nightly starting at 5 p.m., featuring farm-to-table American cuisine with locally sourced ingredients in a historic Victorian home setting in Biltmore Village. Dinner menu includes starters ($15–$23) and entrees ($30–$41) such as the 14 oz. Dry Aged Pork Chop, Shrimp n' Grits, Chickpea Cashew Korma, and Fried Chicken Quarters, with gluten-free, vegan, and vegetarian options clearly labeled.
• Brunch Service Brunch service offered daily from 9:30 a.m. to 2:30 p.m., featuring items such as CK Breakfast Parfait ($9), Biscuits and Gravy ($12), Boozy French Toast ($18), Boston Way Cheeseburger ($21), and Shrimp n Grits ($28), along with a kids' menu and gluten-free, vegan, and vegetarian options clearly labeled with GF, V, and V+.
• Private Events Private event hosting for groups of 12 to 90+ guests across four venue options: Sisal Room (up to 12 guests), Sage Room (up to 22 guests), Side Porch (up to 36 guests), and a full restaurant buyout (~90 guests). Booked via phone (828-274-2439) or online inquiry form, with personalized 3-course menus and white tablecloth service.
• Gift Cards Digital and physical gift cards available for purchase through the Toasttab online gift card platform (www.toasttab.com/corner-kitchen-3-boston-way/giftcards) and in-person at the restaurant, redeemable at The Corner Kitchen.
• Craft Cocktail Program Craft cocktail menu featuring house-made creations, seasonal sangrias, and specialty drinks using local spirits from Western North Carolina distilleries, including cocktails priced from $7 to $18, canned beer from $5–$8, bottled beer and wine by the glass from $9 to $41.

Named customers1 record

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Partnerships

19 partnerships are on record, tiered core and minor.

• Farside FarmscoreOthersLocal farm partner supplying produce. Listed among Corner Kitchen's partner farms on the About page, reflecting commitment to Appalachian Grown local sourcing.
• Benton's Country HamcoreOthersPartner supplier providing country ham featured in menu items such as Shrimp n' Grits. Renowned artisan ham producer from Madisonville, TN.
• City BakerycoreOthersLocal bakery supplying bread products including City Bakery Rye Toast, City Bakery White Bread, and buttermillk biscuits used in brunch and dinner dishes.
• Hickory Nut GapcoreOthersLocal meat producer supplying Black Pepper Sausage used in Biscuits and Gravy and other menu items. Family farm in Fairview, NC specializing in pasture-raised meats.
• Sunburst Trout FarmscoreOthersLocal trout supplier providing fish for Pecan Crusted Trout and other trout dishes. Located in Waynesville, NC.
• Brasstown BeefcoreOthersLocal cattle farm partner supplying beef for menu items. Community-based ranching operation in Brasstown, NC.
• Imladris FarmscoreOthersLocal farm partner providing ingredients to the restaurant's farm-to-table menu.
• Sierra Nevada BrewingcoreOthersCraft brewery partner providing Trail Pass Golden Ale (non-alcoholic) featured on the menu. Located in Mills River, NC.
• Highland BrewingcoreOthersLocal Asheville brewery supplying Gaelic Ale on tap. First craft brewery established in Asheville, NC.
• Green Man BrewerycoreOthersAsheville-based craft brewery supplying Green Man Porter featured on the menu.
• Biltmore Estate WinerycoreOthersLocal winery partner supplying Biltmore Estate Blanc de Blancs and other wines. Located adjacent to Corner Kitchen in Biltmore Village.
• Shelton VineyardscoreOthersNorth Carolina winery partner supplying Shelton Vineyards Cabernet Franc featured on the wine list. Located in Dobson, NC.
• Weldon Mills DistillerycoreOthersLocal distillery supplying Weldon Mills Vodka used in the CK Bloody Mary cocktail. Located in Yadkinville, NC.
• The ChemistcoreOthersAsheville-based craft distillery supplying The Chemist Vodka used in the Antidote Mule cocktail.
• Manna FoodBankminorOthersCorner Kitchen supports Manna FoodBank as one of the organizations it commits time and funds to, as part of its community giving program.
• Eliada HomesminorOthersCorner Kitchen supports Eliada Homes, a nonprofit serving children and families. Co-owner Kevin Westmoreland serves on the board of Eliada.
• Southern Appalachian Highlands ConservancyminorOthersCorner Kitchen supports this land conservation organization as part of its environmental commitment and community involvement.
• Sweets for a Cause Recipients (2018-2026)minorOthersQuarterly donation program: ABCCM's Women's Transformation Village, All Souls Counseling, North Carolina Outward Bound, Asheville Greenworks, Our VOICE, Verner, Southern Appalachian Highlands Conservancy, Mama Maisha, Pisgah Legal Services, ACS Foundation, Literacy Council of Buncombe County, True Ridge, BeLoved Asheville, Homeward Bound, SPARC Foundation, Community Action Opportunity, The Hope Chest for Women, Equal Plates, and March of Dimes.
• Chestnut Restaurant (Sister Restaurant)coreStrategic or Co-development PartnerChestnut is the sister restaurant of Corner Kitchen, both owned by Westmoreland & Scully. Located at 48 Biltmore Avenue in downtown Asheville. Cross-promoted on Corner Kitchen's website. Joint initiatives include Sweets for a Cause quarterly donations. Both restaurants share ownership, management, and community programs.

Scale indicators4 records

Recent moves5 records

Expansion highlights4 records

Direct peers

• Rhubarb: Locally-sourced, farm-to-table fine dining restaurant in Asheville by chef John Fleer. Direct competitor in the Asheville upscale farm-to-table segment with similar seasonality-driven menus and Appalachian sourcing ethos.
• Bouchon: French-inspired Asheville restaurant by chef Michel Baudouin. Competes in the same Asheville upscale independent dining segment with full-service dinner, weekend brunch, and private event offerings.
• FIG: Charleston-based seasonal American restaurant by chef Mike Lata. Comparable in approach to seasonal menus, local sourcing, and upscale full-service dining in a Southern culinary tourism market.
• Chestnut: Sister restaurant under the same Westmoreland & Scully ownership group, located in downtown Asheville. Offers creative cuisine and craft cocktails with brunch and dinner service, sharing founder identity, sourcing relationships, and the Sweets for a Cause community program with Corner Kitchen.
• Cúrate: Spanish-inspired farm-to-table tapas restaurant in downtown Asheville owned by chef Katie Button. Comparable in Asheville's farm-to-table dining scene, premium pricing, James Beard recognition, and emphasis on local Appalachian ingredients.
• The Admiral: Asheville full-service restaurant and bar known for creative American cuisine and craft cocktails, comparable in menu approach, daypart offering, and Asheville premium dining positioning.

Broad incumbents

• Tupelo Honey: Multi-unit Southern farm-to-table restaurant chain headquartered in Asheville, NC. Operates a broader national footprint with similar farm-to-table positioning, full-service brunch, and dinner service; one of Corner Kitchen's sous chefs previously worked at Tupelo Honey.
• Husk (Charleston): Sean Brock's farm-to-table Southern restaurant concept in Charleston (with other locations). Comparable in its emphasis on local sourcing, regional cuisine revival, and ecosystem of named local supplier partnerships.

Regional players

• The Hop Ice Cream Cafe / Local Roots: Asheville-based farm-to-table cafe concept. While more casual, it competes for the same West Asheville/WNC customer base that values local sourcing and farm-direct partnerships.
• Biltmore Estate Dining: On-site restaurants at Biltmore Estate, including the Biltmore Winery and Stable Café. Operates in the same Biltmore Village/estate corridor and serves the same visitor demographic, representing both a feeder and competitor for tourist traffic.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/c/westmorelandscully
• LinkedInlinkedin.com/company/cornerkitchenavl

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Corner Kitchen