What are the opening hours?

Wednesday 8am - 8pm Thursday 8am - 8pm Friday 8am - 8pm Saturday 8am - 8pm Sunday 10am - 3pm

https://www.sawhorserestaurant.com/

Sawhorse, 101 New Leicester Highway, Asheville, NC (2026)

05/09/2023

Hey guys! Dan here again. I know it’s common knowledge by now, but I wanted everyone to hear it from me. I’ve been putting it off for a while as it is not the easiest of posts I’ve written. And I’ve been extremely happy with the warm and accurate stories on other public forums. Special shout outs to our friends and 🙏💚.
We’ve spent the past few weeks cleaning and clearing out the restaurant from top to bottom. At some point at the end of last week, it really felt like it went from Sawhorse to a space that used to be Sawhorse. And that’s when it started to feel real: Sawhorse is closed. I’m done. I’m spent. I gave it every ounce of everything I had for four years. And I’m extremely proud of what we did here. We did something hard. And we did it the right way. We created some food that had never been done in Asheville, and we managed to cultivate the most diverse dining community that I’ve ever witnessed in town. After having a few weeks now to reflect, I think that might be my single greatest point of pride. Sawhorse was an incredibly warm and welcoming and easy place. And it showed.
Sawhorse was my first restaurant as an owner, and I went big. Maybe a little too big. I suppose a bit of hubris, coupled with an unflinching confidence in my work ethic, led to a project that required my full attention every minute of every day. Whether we were open or not. Throw in a weekend brunch business that took off in a way that I never wanted, a global health event that led to sky rocketing costs and an (understandably) evaporated labor pool, and we ended up with a situation that I needed to walk away from before it killed me. I could feel myself fraying at the edges, and reacting to things in a much more volatile way than ever before. Including a few instances that actually scared me a little.
But sitting here now in a dark and empty restaurant - I’m a happy man. Sawhorse was a good, sweet, true, and beautiful thing. I’m eternally grateful to all my family and friends and neighbors for allowing me to live my dream. And that it connected with so many. Thank you. Thank you. I love you. I’ll talk to you very soon. Your friend, Dan❤️

04/01/2023

Hey guys! Happy weekend! We’re back up after having to miss today’s brunch service due to yet another power outage (apparently some kind and considerate gentleman - it was most definitely a dude - plowed into a telephone pole down the road and knocked out the whole neighborhood). So we’re back on for dinner and running our brunch menu all night long to make up for it! Lumbercamp Breakfasts, Bierhall Breakfasts, and of course pancakes and poutine with even more booze. We’re gonna be slinging $5 mimosas, $2 pints of Narragansett, and cheap liters for the evening. Also we have TWO - count ‘em TWO - functional restrooms again finally! Oh the luxury!
Sorry if we missed you this morning, it seems like these things always seem to happen on weekends 🤷‍♂️🤦‍♂️ but we’re back here for you all night. Pop in for breakfast for dinner, grab a cheap cold one, commiserate with us about the frail-to-crumbling infrastructure in this town, and then get back out and enjoy this lovely spring evening! 🍁💚🥞🍺🤷‍♂️

03/22/2023

Today’s the day! We are extremely excited to be hosting our friends .who.brunch.popup for a Sawhorse daytime takeover! From 10am-2pm Wednesday 3/22 and Thursday 3/23 they’ll be here slinging their soulful, scratch-made, thoughtfully sourced, southern fried Americana. And it’ll be the first time there will be grits in this building in quite some time. The menu is incredible. Pictured are the catfish and grits, chicken schnitzel with cucumber salad, caviar and soft egg, and French toast casserole. I got to try I all. And it’s. GOOD. 🤯🤤
Sawhorse’s brunch services have really been putting us through the ringer recently, and we are so excited to be letting our pals take the reins for a couple days this week. Sawhorse will be opening for dinner service each night at 5pm, and we’ll be back to our regularly scheduled poutine and pancake show on Friday.
Come check out something a little different, say hi to our friends and yours, and watch me flounder in the dining room as I try to pretend I have some clue how to wait tables! 🍁💚

03/15/2023

It’s happening again! Somehow it feels like we were just doing this. But St Pattys Day 2023 is already upon us. And we’re going full pub for the day. Again. This Friday starting at 8am we’ll be running our pub menu for breakfast, lunch, and dinner. All of the classic ampersand dishes - Corned Beef & Cabbage, Fish & Chips, Bangers & Mash, Steak & Guinness Stew. And some non-ampersand’ed classics - our Full Irish Breakfast, Shepherd’s Pie, and Chip Buttys are all coming back to the party as well. The meat and potatoes of Sawhorse over the past four years has really been our meat and potatoes, and there’s no day of the year we get to lean into that harder than St Patrick’s Day.
This year we’ve got back up for our back up keg of Guinness, a fresh crate of pint glasses, and even back up nitrous mix behind the bar. We are NOT running out of Guinness again this year. If we do someone please be sure to peel me off the barroom floor on your way out. I’ll sleep in a booth for the night. I’ve gotta be back here for Saturday morning brunch anyway.
Come say hi, give us a token “Slainte” or two, dig some old pub tunes, celebrate or invent your Irish lineage, and enjoy a different type of Friday with us! 🍁🍀🍁🍀🍁🍀

02/03/2023

Happy Friday! We have some good news and some slightly inconvenient news.
First the good - this Ridge Top Farm Flat Iron sitting on some pan roasted broccoli, some slow-cooked barley with mushroom, leek, and apple finished with broccoli butter, some parsnip purée, and some sawhorse A1.
And the inconvenient - we are still dealing with a nagging building maintenance issue. Our dining room will be open all weekend but we wanted to let everyone know that we only have a temporary outdoor restroom available. Unfortunately this is our best option at the moment. For anyone who prefers not to stay we will have our full menu available for takeout. And we’ll be doing everything we can to have the issue resolved by next week.
As for now we’re going to do our best for the next few days to keep the poutine and pancake show moving forward. Anyways who’d want to miss out on that extra trip out to Asheville’s most scenic parking lot? Hope to see you this weekend! We’ll keep you posted with any updates! 🙏🍁💚

01/24/2023

Hey guys! We’re back from our winter vacation and celebrating with another HOCKEY NIGHT AT SAWHORSE!
The regularly scheduled poutine and pancake show resumes tomorrow morning (1/25) at 8am, and our normal daytime menu will be running til 5. Then we’re getting out the projector and settling in for a night of hockey! We’ll have our hockey night menu with all our food favorites and some drink specials, and we’ll be showing the greatest sports movie ever made at 5pm. That movie is SLAPSHOT by the way, and nothing else even comes close. And we WILL drop the gloves about it.
After the movie if we were allowed we would definitely be showing an extremely compelling original six matchup at 7pm - the New York Rangers vs the Toronto Maple Leafs. If we could show it we would definitely have it on the same projector in the back dining room and would be running the same hockey night menu and keeping the bar open til the end of the game. Also Maple Leafs fans would be more than welcome, even though we all know you’d only be staying for one round before you have to go home😬😂
Cheers guys! We missed you last week and hope to see you for some poutine and pancakes and hockey tomorrow! 💚🍁🥞🏒💚

01/13/2023

Happy Friday! Hope everyone had a great holiday season and is enjoying a warm and cozy start to 2023! We’ve got our Yankee Pot Roast and our Winter Cassoulet here to help everyone stay warm and cozy, and to bring you all a programming update. We’ll be closed next week (Monday 1/16 - Tuesday 1/24) to take our own little winter break. We’ll be resuming our normal business hours at 8am on Wednesday 1/25. You guys kept us hustling and bustling all through the holidays and we could use a little breather for ourselves and for our building. Also I haven’t been back north in a year and I have a 10mo nephew I can’t wait to meet! His names Poe. He’s super cute. I’ll show everyone some nauseatingly adorable pictures when I get back. Even if you don’t ask.
In the meantime we’ll be here all weekend with everything you need to keep the warm and cozy ball rolling. Our Yankee Pot Roast with Ridge Top Farm beef shank braised overnight and swimming in a bone marrow gravy with carrots, turnips, parsnips, and rutabaga. Over mash with some herbys and crispy fried shallots. Also the Winter Cassoulet with our homemade pork sausage, crispy confit chicken leg, slow cooked white beans, and fennel roasted hard then braised in broth and Pernod. We’ve got cocktails warm and cold and all the bootfulls of lager you need to maintain that warm fuzzy feeling all weekend long. Hope to see you all this weekend, and if not we’ll miss you til we get back on the 25th! 🍁💚🍁💚🍁💚

10/27/2022

This Saturday October 29th! For one night only Sawhorse is dressing up as IRON HORSE MOTORCYCLE CLUB. We’re going full biker bar: burgers, dogs, chili, sloppy joes, wings, cheap whiskey, cold cans of beer, Skynyrd, leather, and as many other motorcycle-related cliches that someone who’s literally never been on a motorcycle can come up with. I’ve got leather chaps, a leather vest, and have on several occasions ridden a bicycle so I’m pretty sure that means I’ve got what it takes to turn my restaurant into a biker bar for the evening. We’ll be closing at 3pm on Saturday to give us a little time to make the transition and re-opening as Iron Horse starting at 5pm.
While I am obviously merely posing with this vibe my grandad Dave was the real deal. He’s the tall lanky dude with the big ears third from left on the second slide. He raced Indian motorcycles with Schenectady Motorcycle Club before becoming a Navy Frogman (predecessor to the SEALs) and shipping off to the Pacific during WW2. Pretty cool guy to say the least.
I’m not nearly as cool but if you love seeing awkward dudes in ridiculous costumes come say hi Saturday night! I’ll be answering to Griller🍁🏍🎃🍁🏍🎃

UPDATE!! TURNS OUT SATURDAY IS THE 29th!! IRON HORSE IS DEFINITELY SATURDAY 10/29 AND I NEED TO LOOK AT A CALENDAR BEFORE I MAKE ANYMORE FLYERS!

10/12/2022

Hey there! 👋 Dan here. Happy Wednesday! We’re closing up shop a little early tonight so we can get caught up on prep. We’re still a bit short-staffed and you guys cleaned us out of almost everything again last week. We’ve had a hard time making it all the way til 3pm a few Sundays recently as well, and I wanted to apologize to anyone we may have missed. Especially anyone who made it all the way here only to find out we were closed. I hate that. It’s been a major point of pride for this restaurant to be open and available to the neighborhood for so many hours each week, but with the amount of business we’ve been doing with our small staff and our small building it’s been a major challenge to maintain. We are routinely doing numbers that we never have before, particularly these last few weeks since the temperatures have dropped and the season has changed. It’s still an incredible thrill to never see this place empty during the week and to see it absolutely bustling on the weekends. I’m supremely grateful for all the support and to still be putting on the poutine and pancake show after three and a half years. We have some help arrived with more on the way, so I don’t anticipate having to unexpectedly close much after the next few weeks. Thank you so much for bearing with us. We’re in a transitional phase of the restaurant and still grappling with some growing pains. Making everything with love and from scratch takes quite a bit of time and quite a bit of work. And to do it on a scale that we never have before presents some logistical challenges. But we’re going to keep churning the butter and baking the bread and stuffing the sausages.
For now the only real changes are that we can no longer accommodate parties larger than 6 on Sundays, or any menu substitutions. Just on Sundays. The rest of the week we will always do our best to accommodate all the guests and all the requests that we can. But if you’re wanting ketchup on your poutine you’re gonna have to do that one yourself! Thank you so much for all the patience and understanding, thank you for coming to my TED talk, and thank you for all the support!! Hope to see you soon! 🙏🍁💚🙏🍁💚

09/02/2022

Hey! Happy Friday! Been a minute! We don’t get around to posting all that often lately, but here is some of what we’ve been up to. We’re still building our dinner menus with beef from Ridge Top Farm, pork from , and tons of beautiful produce from . Here are a few of our favorites on the current dinner menu:

Ridge Top Farm Flat Iron Steak with hazelnut romesco, melted leeks, and a Niçoise salad of Olivette purple potatoes, cherry tomatoes, fennel, herbs, and a boiled egg.

Pork Schnitzel with braised cabbage, sauerkraut, apple, roasted mushrooms, and forester’s gravy.

Summer Salad of local lettuce, herbs, grilled SC peaches, and Olivette tomatoes and cukes dressed with our maple vinny, homemade ricotta, and toasted sunflower seeds.

“Hemingway” Potatoes - our take on a French Bistro pommes a l’huile inspired by my favorite passage from Ernest Hemingway’s A Moveable Feast. Heirloom potatoes once again from Olivette, sliced, boiled gently, and marinated in good olive oil, champagne vinegar, sliced shallots, and lots of herbs. As satisfying as a struggling and hungry expatriot writer living in Paris in the 1920’s who just came into his first few francs in a while can imagine.

Gotta get back onto the line! Sorry for the radio silence of late and the quick photo dump. I’ll do my best to get some more pics of what we’ve got going on and share them with all our friends. In the meantime have a lovely late summer weekend and we hope to see you soon! 🍁🙏❤️🍁🙏❤️

06/26/2022

Happy Sunday! Thanks so much to everyone who came out today to our last brunch before our SUMMER BREAK! We’re taking next week off to get some rest and relaxation for ourselves and for the restaurant. We’ll be back open for our regular hours again on Wednesday July 6th at 8am. If we’re not, start the investigation by calling my mom. Her name’s Kathy. And she’ll probably know where I’m hiding. And why I’ll only answer to “Sandman.” But if she doesn’t she’ll at least make up a charming and entertaining cover story for me. Also she’s really nice to talk to and it was just her birthday a few days ago.
In the meantime these finches that have nested on our front porch will be guarding the shop for us. FYI they’re tougher than they look and they’re a little crazy.
Also this was a really good looking cheeseburger we made yesterday. Something to think about til we get back.
We’ll miss you. We love you. Thank you all so much for giving us the opportunity to take this break. Have a great week and see you on the 6th! ❤️🙏🍁👋😎🍹☀️

04/29/2022

Happy Fry-Day! Starting today (4/29) we’re reinstating our Friday Fish Fry special: a couple cod/mussel/clam fritters with our dilly tartar and a liter of lager for $10 every Friday! Current draft lager options are the Paulaner Munich Lager and the Helles Lager, both of which happen to work exceptionally well with fried fish. Actually a liter of either of those works exceptionally with a warm Friday evening. Period.
Also on for this weekend is the Ridge Top Farm Short Rib - cooked down overnight and pulled, tossed with some slow cooked barley, our friend Carol’s oyster mushrooms, and some beets. Topped with a mess of their pea shoots. Our Sawhorse “Fried Chicken” is back on tonight as well, which for now is the crisped-up confit leg & thigh with wilted spring greens, pain perdu, caramelized onion soubise, and cider gastrique. On the drinks side of things we’ve got our version of a Bee’s Knees, with gin, barenjager, lemon, and rosemary.
Programming note for this weekend - we’re closing at 4pm tomorrow (Saturday 4/30) so I can go see Shannon & the Clams at the Grey Eagle. You miss a lotta things living the restaurant life but I really didn’t wanna miss that one. We’ll still be open for brunch starting at 8am tomorrow and we’ll run our brunch menu straight through til 4 as always. Regular 10-3 hours on Sunday. Sorry if we miss you Saturday night, if I see you at the show I’ll buy ya a beer! Enjoy your weekend and come by the shop and say hi if you get the chance! 🍁❤️🍻🥃🎸

Sawhorse

05/09/2023

04/01/2023

03/22/2023

03/15/2023

02/03/2023

01/24/2023

01/13/2023

10/27/2022

10/12/2022

09/02/2022

06/26/2022

04/29/2022

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Wednesday	8am - 8pm
Thursday	8am - 8pm
Friday	8am - 8pm
Saturday	8am - 8pm
Sunday	10am - 3pm