Beradu, new specialty restaurant and market, to open in Black Mountain
A new specialty restaurant and market will soon come to Black Mountain.
Beradu, located at 2 East Market St., is the new concept from Patrick and Maggie Beraduce. They said they hope to open by mid-October.
Originally from Southwest Florida, Patrick Beraduce got a degree from the Culinary Institute of America in Hyde Park, New York, before making stops in Boston and Seattle working in the industry. After moving back to Florida, he opened his own business, Quality Thyme Meals.
At Quality Thyme Meals, Patrick Beraduce focused on catering and being a private chef. He said it was during his time doing so that he “got really into utilizing invasive species and wild game.” Patrick Beraduce pointed to wild boar and lionfish as to what he used most in Florida and said there are several different types of catfish in this area that are invasive he can utilize.
Using this type of product is one of the goals of Beradu, the owners said.
“So just teaching people that the best way to combat those species is to eat them,” Patrick Beraduce said. “It’s a lot healthier and better for you than eating some of the mass-produced farm-raised meat and seafood.”
More: Visiting Black Mountain? Here are 10 popular restaurants to check out
His wife and co-owner Maggie Beraduce also grew up in Southwest Florida. She said she grew up in hospitality as her parents worked in the industry, but she turned to teaching as a career before making the full-time move to working with her now-husband.
She said she started working with Patrick Beraduce as a “side gig” on the weekends. Maggie Beraduce said when the end of the school year came, she and her husband decided they wanted to move and start a new business.
“We wanted to do something together, and I was ready for a change,” Maggie Beraduce said. “I will always love teaching, but this is just a different way to use that creativity.”
She said they had searched different locations across the country for a place to open their new business but fell in love with the Asheville and Black Mountain area. Patrick Beraduce said they looked for a storefront in Asheville for more than a year before the building in Black Mountain became available.
Maggie Beraduce said she remembers having a “this is it” moment when driving into Black Mountain.
“We feel really comfortable here,” Maggie Beraduce said. “Just the more small-town environment where people are so friendly and everybody wants to help and is really interested and supportive. I think we knew it was a good place to start something like this.”
In addition to the restaurant aspect of the business, there will also be a market for guests to purchase things like wild game meat, fresh seafood and pastas, as well as prepared foods for a grab-and-go lunch option.
The couple said they noticed a lack of record shops in Black Mountain and want to do a little to help fill that gap by also selling records in the market. Patrick Beraduce described himself as a “huge music fan” and said he loves vinyl and wanted to include that along with the other goods the market will carry.
In the restaurant side of the business, there will also be a bar, but Maggie Beraduce said it will not be full of alcohol-only options. She said she wanted Beradu to be a place where people can be included and can go to get mocktails rather than just the sodas many other bars offer.
“I know it’s a big beer town, but not everybody drinks,” Maggie Beraduce said. “I’m sure there’s a lot of people around here who want to be able to enjoy that experience of going to a bar and having those types of things available.”
More: 107 Market and Deli: Foothills Meats, Cup of Jomo team up for new eatery
More: Mountain Nest Gallery specializes in local art
She said she wants Beradu to have an inclusive menu as well, and the kitchen will offer vegan, vegetarian and gluten free options.
The menu will change with the seasons, but Patrick Beraduce said he has already developed some menu items.
One menu item will be a wild boar ragu with hand-made pappardelle pasta. A vegan dish on the menu will be a braised leek and roasted beet wellington.
“We’re just excited to bring our experiences to people and show a different side of the food and culinary world,” Patrick Beraduce said. “And kind of educate people a little bit on some of the different, healthier and more sustainable options.”
Karrigan Monk is the Swannanoa Valley communities reporter for Black Mountain News, part of the USA TODAY Network. Reach her at kmonk@blackmountainnews.com.
This article originally appeared on Asheville Citizen Times: Beradu, new specialty restaurant and market, to open in Black Mountain
