Rhubarb reopens and a new team continues its farm-to-table legacy

Rhubarb reopened Feb. 19 under new ownership by Marble City Hospitality Group, and executive chef Mallory Foster and director Chelsea Deming are remaining to carry forward the restaurant's farm-direct, seasonal menu.

Rhubarb reopened in Asheville on Feb. 19 under new ownership while keeping its farm-direct approach. Founder John Fleer sold Rhubarb and its café and bakery counterpart, The Rhu, to Marble City Hospitality Group and has retired from daily kitchen duties. Fleer will remain available as a consultant during the transition as he shifts focus to retirement and nonprofit work. Executive chef Mallory Foster and director of operations Chelsea Deming were retained and are leading the restaurant's revived menu and service. Key details: - Rhubarb held a soft opening on Feb. 19 and is located at 7 SW Pack Square in downtown Asheville. - Marble City Hospitality Group of Knoxville purchased Rhubarb and The Rhu and is the new owner. - Founder John Fleer retired after nearly 40 years in the restaurant industry and will consult during the transition. - Mallory Foster is serving as executive chef and Chelsea Deming as director of operations; both remained on staff through the change in ownership. - The restaurant continues a seasonal, farm-direct menu that works with local farms and purveyors and combines returning classics with new dishes, including Foster's Fried Ricotta Gnudi and a half chicken prepared with Fleer's signature brine. - The Rhu café and bakery on nearby Lexington Avenue remained open during the transition. Summary: The reopening keeps Rhubarb active in Asheville's dining scene while shifting ownership to Marble City Hospitality Group. Retaining Foster and Deming is intended to preserve the restaurant's farm-direct sourcing and seasonal menu, and John Fleer will be available as a consultant as he begins retirement and nonprofit work. Undetermined at this time.