Farm-first, always
We buy whole and seasonal from a handful of growers we know by name — then the menu follows whatever they bring through the back door.
Meet our farms →
West Asheville, North Carolina · Est. 2013
Grown close.
Cooked with care.
A neighborhood café and bistro on Haywood Road, cooking what our farmers pick that week — unhurried breakfast and brunch by day, a candlelit seasonal bistro Thursday through Saturday night.
Welcome to Sorrel & Stone
A corner table for the whole neighborhood
We took over a shuttered feed-and-seed store on Haywood Road in 2013, kept the old heart-pine floors, and built our open kitchen around a river-stone hearth. The sorrel in our name still grows wild down along the French Broad — we pick it in spring and it ends up in the morning’s eggs.
Everything that can be made from scratch, is: the sourdough, the jams, the ricotta, the pasta. What we can’t grow ourselves comes from farms we can drive to in an afternoon.
- Scratch kitchen — bread, pastry, pasta and preserves made in-house daily
- Produce, eggs and dairy from farms within seventy-five miles
- Café by day, a seasonal small-plates bistro Thursday–Saturday night
- A short, rotating menu that changes with every harvest
How We Cook
Three things we never cut corners on
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A true scratch kitchen
Naturally leavened bread, cultured butter, hand-rolled pasta and small-batch preserves — made in our kitchen every morning, never bought in.
See the menu →
Made for gathering
Mismatched chairs, a hearth in the corner and bottomless pots of coffee. Stay for a second cup — we built this room for exactly that.
Look around →On the Menu
From sunrise eggs to candlelit plates
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A short menu, rewritten with the seasons. Here’s a taste of how the day unfolds.
Breakfast & Brunch
Soft farm eggs, sourdough French toast, buttermilk biscuits and a brunch board worth getting out of bed for.
Breakfast menu →
Seasonal Bistro
An evening of small and large plates — mountain trout, braises, handmade pasta and whatever the garden gave us.
Dinner menu →
Bakery & Sweets
Morning buns, galettes, seasonal tarts and a daily cake — pulled from the oven just behind the counter.
Sweets & coffee →Our Growers
We know every farm by name
There’s no distributor truck in our alley. The lettuces come from Three Creeks Farm in Fairview, the eggs and pork from Riverbend in Madison County, the milk and butter from Sunnyside Dairy down in Hendersonville. When the first morels show up from Bramblewood, the whole kitchen cheers.
Three Creeks Farm
Riverbend Pastures
Sunnyside Dairy
Bramblewood Mushrooms
Foothills Grain Co.
Our sourcing promise
12
Years on Haywood Rd
18
Partner Farms
75
Mile Sourcing Radius
4.8★
Average Guest Rating
A Look Around
Mornings and evenings on Haywood
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In Their Words
What the neighborhood says
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★★★★★
“The Saturday brunch board is the best meal in West Asheville, full stop. You can taste how fresh everything is — and they actually remember your name by the second visit.”
Rebecca Lindqvist
Weekend Brunch · November 2025
★★★★★
“Came for the Friday bistro night and left planning our anniversary here. The trout and the handmade pasta were stunning, and nothing felt fussy. This is what farm-to-table should be.”
Marcus Bell
Bistro Dinner · September 2025
Pull Up a Chair
Save a table by the hearth
Weekend brunch and Friday bistro nights fill up fast. Reserve online or give us a call — walk-ins are always welcome at the counter.