As of December 12, 2020, Forestry Camp Bar and Restaurant will be open for indoor and outdoor dining Tues-Sun until 9PM per NC Governor Roy Cooper's Orders. Click this banner for more COVID 19 Updates.
A Note About Reservations
Starting on Tuesday, December 15, 2020 Forestry Camp Bar & Restaurant will offer guests different dining experiences to meet your comfort levels and dining needs.
Indoor and Rooftop Dining
Indoor dining offers two options, an 'A la Carte' menu or a tasting experience curated by Executive Chef JT DeBrie. The tasting will walk you through a selected menu of 5 courses highlighting farm-fresh, local, seasonal ingredients inspired by French and Spanish traditions.
The tasting menu is $58 per person (tax and gratuity not included in this price). Wine pairings are also available as well as a full beverage list of wine, beer, cocktails, espresso, and non-alcoholic options.
Our rooftop is covered from the elements but not currently heated. If selecting the rooftop for your reservation, be sure to dress prepared for the weather.
For a more laid-back experience, we offer our picnic area, which is heated and protected from the elements. This area is not available via reservation and is available on a first come first serve basis. Once you arrive, you will order your food and drinks at the bar.
For more updates surrounding COVID19, Click Here.
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Hours & Location
10 Shady Oak Dr. Asheville, NC 28803
What is Forestry Camp?
The camp (6 buildings on 2 acres) was built by the U.S. Government briefly after Franklin D. Roosevelt established the Civilian Conservation Corps (CCC) on April, 5 1933. The CCC was part of his New Deal legislation, combating high unemployment during the Great Depression by putting hundreds of thousands of young men to work on environmental conservation projects. The men stationed here helped construct the iconic Blue Ridge Parkway, along with many other public works, until the program concluded in 1942.
The property remained almost completely dormant until it was purchased by Burial Beer Co. in 2015. Over the course of the next few years, revitalization was completed on 5 of the 6 buildings. They now house a production brewery, corporate offices, and multiple barrel-aging facilities. After painstaking efforts to preserve the original structure, the 6th and final building became home to Forestry Camp Bar & Restaurant.
We continue to be inspired by the impact the property's rich history had on Western North Carolina- a place we are proud to call home. We are honored and embraced the opportunity to preserve the property, tell the story and create a dining experience and menu that celebrates the philosophies of preservation as well as our local agricultural community.
We are proud to announce that Forestry Camp Bar and Restaurant was one of the 2020 Recipients of the Griffin Award presented by the Preservation Society of Asheville.
About the Menu:
Forestry Camp Bar and Restaurant provides a unique journey for guests through a menu rich with inspiration and storytelling. Guided by Spanish and French traditions, Forestry Camp Bar and Restaurant turns to the bounty of Appalachia for fresh, local, and in-season ingredients. Our whole animal program has provided the opportunity to work closely with farmers intentionally raising cows, pigs, chicken, and fish. Relationships are built to procure these animals with a goal of honoring the agricultural process of raising livestock and utilizing every part on our menus.
Our ingredients, much like the influential history of the property, tell a story in every meal, a story of tradition, connection, preparation, and culture. Our Spanish and French influence presents itself when we elevate common ingredients utilizing different culinary preparations instead of concealing them within the meal.
About the Beverages:
Alongside our thoughtful, well-designed menu, and expertise of our service staff, Forestry Camp Bar and Restaurant completes the experience with our exemplary beverage program. Inspired by the founders of Burial Beer Co., our restaurant showcases craft beverage at its finest. Winemakers, distillers, and craft brewers from around the country and world are featured on our list.
Our beer list features a variety of styles on draft as well as in cans and bottles. Burial Beer Co. taproom only beers as well as regular fan favorites make their way to the taps. Other taps rotate through beer and cider from inspirational, craft brewers with a list that boasts many beers that are not otherwise available in North Carolina.
With over 100 bottles of wine to enjoy while dining or to take home and several by-the-glass options, Forestry Camp focuses on wine makers who have a story, who's passion impacts the profile of the wine as much as the soil where the grapes are grown. Our wine list is comprised of both common and uncommon varietals from winemakers in America, France and Spain. Recently, Burial Beer Co. launched VISUALS wine and vermouth which is also available by the bottle and featured in several cocktails at Forestry Camp Bar and Restaurant.
Heading up our cocktail program, Bar Manager Luke Danner creates cocktails that are inspired by distillers as well as time and space. The experience of the cocktail is one that has many layers and presentations. Forestry Camp Bar and Restaurant curates cocktails on draft as well as cocktails made to order. The inspiration of France and Spain's traditions does not begin and end with the menu. Vermouth is a focal point for our cocktail program with a collection of craft vermouths from Spain. Exploration of this beverage is available through flights of different vermouths. Pastis service honors the French tradition of serving the liquor with water. Take the journey. Be Transported.
To complete your night or start your day, Forestry Camp Bar and Restaurant provides espresso service utilizing only the finest coffees from Counter Culture Coffee, Kuma Coffee, Onyx Coffee Lab and others and celebrates craft roasters around the country. Teas from Inari Tea and herbal offerings from Asheville Tea Company are brewed with patience and intention prior to being delivered to your table.
About the Makers:
While Appalachia is comprised of an agricultural community rich is history and tradition, the crafts people of Western North Carolina play a vital role in the culinary "table". Local potters hand fired the plates and table settings while local woodworkers elegantly designed our bar front and tables using 100 year old pine from the building, preserving every last detail. The crafts people of this community are creative, they are intentional, they give us beauty and encompass an array of artistic expressions.
About the People:
Jeremiah (JT) DeBrie, Forestry Camp Bar and Restaurant’s Chef de Cuisine is a chef as well as a butcher. At the age of 14, JT landed his first job at the Etowah BBQ Shak in Brevard, NC and he's been working in restaurants and with whole pigs ever since. After classically training at the California Culinary Academy, he spent many years gaining experience and knowledge from various restaurants around the country. While living in San Francisco, JT learned more about Basque style cuisine at Piperade, which is integrated into the Forestry Camp Menu. Moving on from Basque to seafood, he began working at San Francisco Fish Company, learning valuable lessons in fish butchery. To round out his time in California, JT completed an internship with Gary Danko's culinary school. After San Francisco came ample experience at restaurants such as Nobu in Waikiki, focusing on Japanese fine dining, and Clyde Common in Portland. As JT began moving further east, he spent time at Troquet, Toro and Coppa in Boston before moving back to Western North Carolina with his family for the mountains and a slower pace of life. Today, he focuses his energy on whole animal butchery and handcrafted charcuterie, allowing guests to connect to the richness of local farming for a unique culinary experience.
Luke Danner, Forestry Camp Bar and Restaurant's Bar Manager started working in the food and beverage industry at 16 years old. After earning his stripes washing dishes at a local restaurant in Boone, NC, he continued his journey learning the inner workings of restaurants while attending collage at Appalachian State. After a hiatus in Argentina, he returned to Boone to work at Appalachian Mountain Brewing to further is knowledge of craft beverages. Through serendipity, Luke made the move to Asheville, starting at a local staple in town, West End Bakery. Connections led to a job bartending at Sovereign Remedies, a premier cocktail bar in Asheville, despite his lack of experience. Fueled by passion for the craft, Luke rose to the occasion and began learning the ins and outs of cocktails. Diving in head first, he attended seminars, frequented local establishments, and did extensive research of his own. After several years, an opportunity at The Table's upstairs bar, Imperial Life, allowed Luke to learn more about wine and intentional list curation for specific menus. With wine and cocktail experience under his belt, he transitioned to Bar Manager at Smoky Park Supper Club, overseeing the beverage program there as well as 5 Walnut Wine Bar. Luke joined the Forestry Camp Bar and Restaurant team prior to opening and has been providing guests with opportunities to explore craft beverages ever since.
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