by in Garden.

SP-garden-3bluebottlesThroughout the garden there are many upside down glass bottles. What are they for?

The bottles in our garden are covering rebar which is inserted into the ground to prevent our garden staff from inadvertently dragging a watering hose across plants. Rebar alone would present a hazard, so the glass bottles provide a decorative way to safely cover the metal and as an added bonus the hose slides better across the smooth glass.

There are references to bottle trees in Southern folklore and literature as wards against evil spirits. Legend says that evil spirits are attracted to the glass shining in the sun, in particular blue bottles, and climb inside the bottles and are trapped. Many private gardens in our area have bottle trees, keep an eye out for them as you travel around. We think it is kinda cool that an effective practical solution to a problem turns out to be both attractive and has its own legend.

by in Awards.

SP-headers-Shrimp-Grit-Stoobie-Award2016There are awards, and then there are AWARDS. The Stoobie Awards is one of the latter. Needless to say we were thrilled to receive…

2016 Stoobie Award for Best Shrimp ‘n’ Grits

“…if you want really good shrimp ‘n’ grits, you have any number of choices in Asheville, but if you want the BEST shrimp ‘n’ grits, you gotta go to Sunny Point Cafe on the West side of the river….” – excerpt from the 2016 Stoobie Awards, Part 1.

Read the full article in all its glory here.

What is the secret of our Shrimp & Grits?
We start with a bowl of our creamy chipotle cheese grits. (Yes, they do have some spicy kick to them.) We top the grits with blackened shrimp, roasted tomatoes, a white wine Dijon cream sauce, and garnish with our crisp maple black pepper bacon.

Shrimp & Grits can be ordered anytime we are open, so you can enjoy them for breakfast, lunch, dinner or brunch.

See our daytime menu hereevening menu here.

by in Garden.

SP-garden-bouncy-zooSP-garden-bouncy-duckIf you’ve walked through our garden the last couple years you have no doubt seen the playground bouncy animals located at the top of the garden nearest the restaurant. Those are on loan from Old Town Salvage, a terrific local business that dismantles old buildings and salvages the materials for reuse. One of the largest local projects Old Town Salvage took on was dismantling the old buildings on the soon-to-open New Belgium Brewing site. The New Belgium tasting room will include many of the materials salvaged from the old stockyard site. The bouncy animals didn’t come from there, but during that deconstruction process we became aware of Old Town Salvage and when we saw a posting about the bouncy animals on their Facebook page contacted them to see if they’d be interested in a loan arrangement.

We’ve had a few different animals make appearances in the garden”zoo” since Bradley, owner of Old Town Salvage, has quite a collection and comes by to rotate them out now and again. We think they add personality to our garden and definitely have made the wait for a table much more fun. Currently we have a duck, a horse and a caterpillar on site.

by in Garden.

July is when harvesting time really starts to take off in our on-site garden. We are so excited to see tomatoes ripening, pole beans covering our archways, cucumber vines loaded down and squash blossoms buzzing with bees.

As many of you wander through the garden you’ve noticed that we often grown unusual varieties of common vegetables. That is one of the great joys of having our own garden, we can experiment. Our harvest basket from yesterday showcases some of these unusual vegetables – just look at all the amazing colors!


Top row, left to right: Grey Griller Squash (partially in photo), Zucchini, Islander Lilac Bell Peppers
Center row, left to right: Dragon’s Egg Cucumber, Pencil Pod Bush Beans, Cherry Tomatoes, Bennings Green Tint Scallop Squash
Front town, left to right: Trionfo Violetto Pole Beans, Rattlesnake Pole Beans, Parisian Pickling Cucumbers, Mexican Sour Gherkins, Dragon’s Egg Cucumber


This shortbread is a great served with Strawberry Rhubarb Salad.

Salted Lavender Honey Shortbread
7 1/2 oz All Purpose Flour
2 Tablespoons Cornstarch
1/3 cup Granulated Sugar
1 teaspoon Lavender flowers
3/4 cup Unsalted Butter, room temperature, cut into 1 inch cubes
1 teaspoon Salt
3 Tablespoons Honey
1/2 teaspoon Vanilla
1/2 teaspoon Flake Sea Salt

1. Preheat oven to 350 degrees. Sift together flour and cornstarch into a large bowl.
2. Place sugar in a small bowl, add the lavender and rub the blossoms into the sugar with your fingers to release the oils.
3. Add salt, butter, honey, vanilla, and sugar mixture to the flour. Using a pastry cutter or finger tips, cut the butter into the flour mixture until it resembles a coarse meal and will just hold together.
4. Gather dough into a ball then roll into a 2 inch diameter cylinder. Wrap in clear plastic wrap and chill for 1 hour. Cut the cylinder into 1/4 inch thick slices and place on a parchment lined baking sheet. Sprinkle top with flake sea salt and place in preheated oven and bake until just begging to brown on the edges.