In February 2017, The Never Blue was featured in the Atlanta Journal Constitution among a selection of restaurants reinventing the culinary scene in North Carolina.
Whatever you’re hungry for, it’s somewhere in North Carolina
by HM CAULEY, the Atlanta Journal Constitution
Read the original article here
In a selection of creative restaurants changing the food scene in North Carolina, Atlanta Journal Constitution author H.M. Cauley writes that Never Blue is hard to classify, a " homey Hendersonville restaurant that boasts about its menu of many countries."
In their article, the AJC covers restaurants that locally-source their ingredients, have creative dishes, and are showcasing the best dining in the area.
At Never Blue, Chef Jesse Roque serves up global dishes for even the most traveled tastes, including Cuban black beans and carnitas, Korean BBQ pork sliders, Yankee pot roast, and even duck wontons.
Many of the dishes are Southern staples, tribute to Roque's roots in the South. Diners hoping for traditional Southern dishes during their North Carolina visit can enjoy low-country crab cakes with Cajun remoulade, sour cream grits, and devils on horseback,
Never Blue first opened as a small bakery on Hendersonville Road. Eventually, Roque made the switch to become a creative restaurant. Though it took time for Never Blue to become the award-winning restaurant it is today, Cauley says "the switch has proved enormously popular,"
The restaurant's exotic plates and funky atmosphere provides a delicious experience for all patrons. Head Chef Jesse Roque is nationally-acclaimed and winner of the 2016 North Carolina Chef of the Year by the NC Restaurant and Lodging Association.