Updated as of August 5th, 2020. Forestry Camp is open for outdoor dining with table service. Check out our market for wine and Camp Grocery items for an at home Forestry Camp Experience. Click this banner for more COVID 19 Updates.
Visit the Camp Market virtually to shop for beer, wine, Camp Grocery products, and merchandise to bring the Forestry Camp experience to your home. You can order items online for pick up or swing by the restaurant to shop the market in person.private events
Forestry Camp Bar and Restaurant offers several unique spaces for private events. Please click on the link above for more information on rentals as well as food and beverage packages.catering
Forestry Camp Bar and Restaurant offers serval unique catering experiences. Please click on the link above for more information on our catering packages.
Hours & Reservations
As of August 7th, Forestry Camp Bar & Restaurant is open for table service in our outdoor seating areas. We invite you to dine with us and enjoy the comfort of our open air rooftop deck as well as our outdoor picnic area. Alongside our locally focused, Spanish and French inspired menu, Forestry Camp Bar and Restaurant continues to offer an extensive, curated beverage list featuring beer, wine, house made cocktails and espresso drinks.
As of August 7th, 2020, we are accepting reservations for Outdoor Dining with table service. For more updates surrounding COVID19, Click Here.
10 Shady Oak Dr. Asheville, NC 28803
a note about reservations
WE ARE CURRENTLY ACCEPTING RESERVATIONS
Beginning on August 7th, we are accepting reservations online. All available tables are in our outdoor dining areas, our rooftop deck and outdoor picnic area. We will be offering our full food and beverage menu with table service. Guests will check in briefly inside and a host will lead you to your table. QR codes will be available for digital menus and servers will drop plates at the ends of tables to reduce contact and adhere to social distancing.
Dogs are allowed in the grassy picnic table area.
Reservations are available for parties up to 4 on the rooftop and up to 8 in the picnic area.
Click Here to Book a Reservation
We are now accepting reservations for private dining with event availability beginning August 1, 2020, please email us: email@example.com for more information. Please note all private events will be subject to COVID 19 restrictions surrounding capacity as well as any other required social distancing and safety protocol.
To contact us for general inquiries please email firstname.lastname@example.org.
For media specific inquiries, please email email@example.com
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 rife with inspiration and storytelling. Guided by the Spanish and French traditions of using local, in season products, Chef de Cuisine, JT DeBrie turns to the bounty of Appalachia for our ingredients. We pride ourselves on our whole animal program, in-house butchery and our deep rooted relationships with local farmers. We work closely with farmers who intentionally raise cows, pigs, fish and chickens. We procure those animals with the goal to honor the agricultural process of raising livestock by featuring the whole animal in several dishes on the menu.
Our ingredients, much like the influential history of the property have a story. They have an origin and a meaning. We honor the ingredients through our connections to the farmers and by telling their story. From there, we utilize different culinary preparations inspired by French and Spanish cultures to preserve and elevate the flavors inherent in each ingredient.
About the Beverages:
Along side 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. Wine makers, 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 Bar and Restaurant's Service Manager and Certified Sommelier, Tyler Kay, 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. If your table is in the mood to share a cocktail, we offer full bottles of selected hand crafted cocktails. 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 and a butcher. He has been working in restaurants and with whole pigs since he was 14 years old, when he landed his first job at the Etowah BBQ Shak in Brevard, NC. Classically trained at the California Culinary Academy, JT has spent his career in high-end restaurants throughout San Fransisco, Waikiki, Portland, Boston, and Asheville. Though JT’s well-rounded culinary background has allowed him the opportunity to learn first-hand skills and techniques as a baker, a fish cutter, and a fast paced line cook in a variety of cuisines, he has since focused his energy on whole animal butchery & handcrafted charcuterie, which has been a constant in his career.
Luke Danner, Forestry Camp Bar and Restaurant's Bar Manager started working in the food and beverage industry when he was just 16 years old. He earned his stripes by washing dishes at a local restaurant in Boone, NC. From there 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. On one serendipitous day, Luke stumbled upon an opportunity to move to Asheville and started working at the Asheville staple, West End Bakery. It wasn't after long that Luke found connections in the local community and met the owner of Sovergien Remedies, a premier cocktail bar in Asheville and was offered a job bartending. At the time, Luke did not have any experience with cocktails but dove in head first to learn everything he could, attending conferences and seminars, frequenting local establishments and studying cocktails on his own time. After several years working at Sovergien Remedies, Luke took a position at Table and the upstairs bar Imperial Life where he began absorbing more about wine and the intentional curation of a list along side a menu. Now with wine and cocktail experience under his belt, Luke transitioned to Smokey Park Supper Club where he worked as the Bar Manager 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 provides our guests with opportunities to explore craft beverages.
Tyler Kay, Forestry Camp Bar and Restaurant's Service Manager was born and raised in California. Inspired the book, Walden by Henry David Thoreau, Tyler navigated away from his interest in psychology to move to Yellowstone National Park where he ditched his car and cellphone for a simpler approach to life. From there he moved to Alabama to work on a chicken farm, connecting him to daily life in the agricultural industry. It wasn't until he moved to Colorado that his interest in wine and fine dining started to come to fruition. An opportunity arose in Utah as an intern for the World Wide Opportunities on Organic Farms (a.k.a WWOOF) that landed him on a vineyard where Tyler was able to connect his love of farming to his love of wine. It was only natural that Tyler wanted to start studying wine and began his journey to become a Sommelier in 2013. Two years later, he earned the recognition of a Certified Sommelier from the Court of Master Sommeliers. Honing in on his wine knowledge, Tyler passed his Certified Specialist of Wine 6 months later through the Society of Wine Educators. As though his farming and wine experience wasn't enough, Tyler boasts 12 years in the restaurant and wine industry with notable experience at a top Relais and Chateaux property in Montana as well as Alina in Chicago, a three Michelin Star, 5 Diamond restaurant which is consistently ranked as one of the top 50 restaurants of the world. Most recently and what brought him to Asheville, was his drive to make wine again. After 2 years making wine locally, Tyler takes his three passions for farming, wine and service to provide guests at Forestry Camp Bar and Restaurant with a memorable, intentional and exploratory experience.