This Standout North Carolina Restaurant Is Turning Heads Statewide

Word travels fast when something special is happening, and for a while now, North Carolina’s food scene has been buzzing about a tiny Filipino restaurant in Asheville that’s quietly rewriting the rules.

Tucked along Haywood Road, Neng Jr.’s doesn’t announce itself with flashy signs or grand entrances, but step inside, and it instantly feels like you’ve discovered one of the state’s best-kept culinary secrets. Located at 701 Haywood Rd Ste 102, Asheville, this intimate spot delivers far more than a meal.

Every dish tells a story rooted in Filipino heritage while confidently embracing bold creativity and modern flair. Flavors are layered, unexpected, and deeply comforting all at once, turning each bite into a small surprise. What’s happening at Neng Jr.’s goes beyond food.

It’s a celebration of culture, craftsmanship, and fearless cooking, wrapped in a warm, unpretentious setting that keeps guests talking long after the plates are cleared. It’s the kind of place people can’t stop recommending, and once you experience it, you’ll understand exactly why the whole state seems to be whispering its name.

Asheville’s First Filipinx Restaurant Brings Cultural Pride To The Mountains

Stepping through the door felt like discovering a hidden treasure chest in the heart of Asheville. Nobody else in the entire city was serving authentic Filipino food before this place opened its doors in July 2022. Chef Silver Iocovozzi and his husband Cherry created something truly groundbreaking when they brought their vision to life.

The restaurant sits quietly on Haywood Road, almost like it wants to keep its magic a secret. But secrets this good never stay hidden for long. Within months, food lovers from across North Carolina started making pilgrimages to taste what everyone was buzzing about.

What struck me most was how personal everything felt. This wasn’t just another restaurant trying to hop on a trend. It was a genuine celebration of Filipino heritage served with pride and joy.

The intimate space holds only seventeen seats, making every visit feel like you’ve been invited to a special family gathering. You can feel the love poured into every detail, from the vibrant decor to the carefully crafted dishes. Walking in, I immediately sensed that something extraordinary was happening here, something that would ripple far beyond these cozy walls and touch hearts throughout the state.

Chef Silver Iocovozzi Creates Magic With Every Plate He Touches

Watching Chef Silver work from my seat at the bar was like witnessing an artist paint a masterpiece. His hands moved with confidence and grace, every motion deliberate and full of purpose. Food & Wine named him one of their 2024 Best New Chefs, and honestly, I could see why within minutes.

He trained at some of the most prestigious kitchens around the world before returning to his roots. That international experience shows in how he balances traditional Filipino flavors with modern techniques. But what really sets him apart is the emotion he brings to his cooking.

You can taste the memories in every bite. There’s a story behind each dish, a connection to his heritage that makes the food feel deeply personal. When he plates something, it’s not just about making it look pretty.

It’s about honoring his mother, his culture, and everyone who came before him. I watched him carefully arrange duck adobo one evening, and the concentration on his face told me everything. This wasn’t just work; it was a calling, a way to share his identity with strangers who quickly become friends over shared plates and genuine conversations.

Seventeen Seats Create An Intimate Experience Unlike Anywhere Else

Forget everything you know about typical restaurant dining. This place throws all those expectations out the window. With only seventeen seats total, it feels more like dining in someone’s home than a commercial establishment.

I scored a spot at the bar, which turned out to be the best seat in the house. From there, I could watch the entire kitchen operation unfold. The open layout means there are no secrets, no hidden corners.

Everything happens right in front of your eyes. You hear the sizzle of ingredients hitting hot pans. You smell each component as it comes together into something beautiful.

The staff remembers your name and genuinely cares about your experience. One server noticed I was hesitating between two dishes and offered to bring smaller portions of both. That kind of attention is rare and incredibly refreshing.

Because the space is so small, conversations naturally flow between tables. I ended up chatting with the couple next to me about our favorite bites, and by the end of the night, we were exchanging recommendations like old friends. Intimacy breeds connection, and connection makes every meal memorable.

Adobo Oysters With Quail Egg Yolk Redefine What Oysters Can Be

Let me tell you about the moment my taste buds woke up and started singing. The adobo oyster arrived looking like a tiny work of art. Perched on top was a cured quail egg yolk, golden and glistening under the soft lights.

I picked it up carefully, not wanting to spill a single drop of the precious liquid pooling in the shell. The first bite was an explosion of flavors that made my eyes widen. Creamy, briny, tangy, and rich all at once.

The adobo seasoning brought a savory depth that balanced perfectly with the oyster’s natural sweetness. Then came the muscadine grapes, adding little bursts of freshness that cut through the richness. Sea grapes provided a pop of texture that kept things interesting.

Every element had a purpose, and nothing felt random or thrown together. This wasn’t just an oyster; it was a statement about what Filipino flavors could do when paired with premium ingredients. I found myself closing my eyes to savor each component separately before letting them blend together.

By the time I finished, I wanted to order another round immediately. That’s the mark of something truly special.

Pork Lumpia Brings Comforting Crunch With Every Golden Bite

Sometimes the simplest dishes hit the hardest. The pork lumpia arrived at my table looking like golden treasure wrapped in crispy shells. Steam escaped when I cut into the first one, releasing an aroma that made my stomach growl.

These weren’t your average spring rolls. The filling was packed with perfectly seasoned pork, vegetables, and spices that created a harmony of flavors. Each bite delivered a satisfying crunch followed by tender, juicy filling that tasted like home cooking elevated to restaurant quality.

What impressed me most was how light they felt despite being fried. There was no greasy residue, no heavy feeling afterward. Just pure satisfaction and the desire to eat another one immediately.

The dipping sauce served alongside added another layer of complexity. Sweet, tangy, and slightly spicy, it complemented the lumpia without overpowering them. I watched other diners order these as their first dish, and every single person had the same reaction I did.

Eyes closed in appreciation, followed by an immediate reach for the second piece. These lumpia represent everything great about Filipino cuisine: familiar comfort combined with bold flavors that leave you wanting more long after the plate is empty.

Duck Adobo Showcases Traditional Flavors With Modern Elegance

When the duck adobo arrived, I actually gasped out loud. The presentation was stunning: perfectly grilled duck breast sliced and fanned over creamy pomme puree, surrounded by a pool of coconut sauce. It looked too beautiful to disturb, but my appetite quickly overruled my aesthetic appreciation.

The duck itself was cooked to absolute perfection. The skin had a gorgeous char that provided textural contrast to the tender, juicy meat underneath. Each slice melted on my tongue, releasing rich, savory flavors that the adobo marinade had infused deep into every fiber.

But the real genius was that coconut sauce. It added a subtle sweetness and creaminess that balanced the bold, vinegary punch of traditional adobo. Together, they created something greater than the sum of their parts.

I used the sauce liberally, dragging each piece of duck through it before taking a bite. The pomme puree acted as a perfect neutral base, soaking up the excess sauce and adding a velvety smoothness to every forkful. By the time I finished, I had scraped the plate completely clean.

Not a drop of that precious coconut sauce went to waste. This dish represents Filipino cooking at its finest: respectful of tradition while fearlessly embracing innovation.

Lump Crab Aligue Noodles Deliver Spicy, Citrusy Comfort In A Bowl

Noodles have always been my comfort food, so I approached this dish with high expectations. The bowl arrived steaming hot, fragrant with lemongrass and chili that made my nose tingle in anticipation. Generous chunks of lump crab meat peeked out from beneath the tangle of noodles.

The first twirl of my fork revealed thick, satisfying noodles coated in a vibrant sauce. I took a bite and immediately felt the heat building. Not overwhelming, but present and demanding attention.

The lemongrass added a bright, citrusy note that cut through the richness of the crab. As I continued eating, the flavors seemed to evolve and change. What started as spicy became more complex, revealing layers of umami, sweetness, and tang.

The crab was incredibly fresh and sweet, a perfect contrast to the bold sauce. I found myself alternating between big bites and smaller ones, trying to make the experience last as long as possible. The portion was hearty without being excessive.

By the time I reached the bottom of the bowl, I felt satisfied but not stuffed. That’s a rare achievement for a noodle dish. This is the kind of food that sticks with you, that you find yourself craving days later when you’re trying to decide where to eat.

Queso Cheddar Ice Cream Surprises With Savory Sweetness

I’ll admit, I was skeptical when I read the dessert menu. Cheese ice cream? That sounded like a culinary dare more than an actual dessert.

But curiosity won out, and I’m so glad it did.

The scoop arrived looking deceptively normal, pale yellow and smooth. I took a tentative first bite, unsure what to expect. What I got was a revelation that challenged everything I thought I knew about ice cream.

The flavor was subtly savory with a gentle sweetness that didn’t overwhelm. The cheddar wasn’t sharp or aggressive; instead, it added a creamy, slightly tangy depth that was utterly unique. It reminded me of the Filipino dessert tradition of combining sweet and salty elements.

Paired with a bright peach sorbet, the combination became even more interesting. The fruit’s acidity played beautifully against the richness of the cheese. Each spoonful was a little adventure, a balancing act between familiar and unexpected.

Some people at nearby tables were hesitant to try it, but those who did had the same surprised, delighted expression I probably wore. This dessert perfectly encapsulates what makes this restaurant special: a willingness to honor tradition while fearlessly pushing boundaries and inviting diners to expand their palates beyond comfortable territory.

National Recognition From Bon Appetit, Esquire, And The New York Times

Awards and accolades covered the walls, but they felt earned rather than boastful. Bon Appétit named it one of their Best New Restaurants. Esquire and The New York Times followed suit with their own glowing recognition.

Even Eater Carolina couldn’t stop singing its praises.

For a restaurant that opened in 2022, that’s an incredible achievement. But sitting there eating, I understood exactly why critics fell in love with this place. It wasn’t just about the food, though that was exceptional.

It was about the complete experience, the sense that you were witnessing something important. A James Beard Award nomination for Best New Restaurant came in 2023, cementing its place among America’s culinary elite. Chef Silver’s recognition as a Food & Wine Best New Chef in 2024 added another feather to an already impressive cap.

What struck me most was how humble everyone remained despite the attention. There was no pretension, no sense of superiority. Just genuine gratitude that people appreciated what they were creating.

The recognition brought crowds and long reservation wait times, but it also brought validation. It told Filipino Americans across the country that their food, their culture, deserved a place at the finest tables in America.

Vibrant LGBTQ Decor Celebrates Love, Identity, And Heritage

The walls told stories before the food even arrived. Bright, bold artwork celebrated LGBTQ culture with unapologetic pride. A stunning painting by Drake Carr caught my attention immediately, depicting Chef Silver’s mother in vivid colors that seemed to pulse with life.

This wasn’t decoration chosen from a catalog. Every piece had meaning, every color choice intentional. The space felt like an extension of the owners’ identities, a physical manifestation of their values and experiences.

Walking in, I immediately felt welcomed regardless of who I was or where I came from. That inclusivity wasn’t just stated; it was woven into the very fabric of the restaurant. Chef Silver and Cherry created a space where marginalized communities could see themselves represented and celebrated.

The decor sparked conversations among diners. People pointed out details they loved, shared what different elements meant to them. Art has a way of bringing people together, and here it served as a bridge between strangers.

I watched a couple take photos in front of their favorite piece, smiling and laughing. The environment felt joyful and affirming, a reminder that restaurants can be more than just places to eat. They can be sanctuaries, gathering spaces for communities that don’t always have many safe havens.

Future Expansion Plans Include Private Dining And Wine Shop Harmony

Exciting changes are brewing for 2025, and I got the inside scoop during my visit. Cherry mentioned plans for a private dining room that will seat twenty-five guests. That expansion will allow the restaurant to host special events and larger parties without losing its intimate charm.

But what really got me excited was hearing about Harmony, an adjacent bottle shop they’re planning. It will offer a curated selection of natural wines and small bites, perfect for a casual visit when you can’t snag a dinner reservation. The concept sounds brilliant: a more accessible way to experience their hospitality without the months-long wait.

I could already imagine stopping by Harmony for a glass of wine and a small plate after work. The expansion shows thoughtful growth, a way to serve more people without compromising what makes the restaurant special. They’re not trying to become a massive operation.

Instead, they’re finding creative ways to share their passion with a wider audience. The community clearly wants more of what they’re offering, and this expansion feels like the perfect response. I left feeling excited about the future, knowing that my next visit might include exploring these new spaces and discovering even more reasons to love this remarkable restaurant.