About Us

At The Crest, we offer modern appalachian fare. Our growing seasons are bountiful and exciting, but they are fleeting. Using our favorite ingredients into the next season and beyond, means tapping into Old World methods of pickling, curing, and preserving.

At our restaurant, we partner with our nearby farmers to revive heritage produce and livestock. Once staples of our region, they’ve fallen out of favor in the rush to easy profitability, despite the superior nourishment they provide. We forage and harvest non-cultivated ingredients to highlight the usefulness, unique flavors and nutrition of our fields and forests.

Our food and beverage menus work in unity, drawing inspiration from the odds and ends of one dish, another is born. In this way we diminish our waste, and expand our creative landscape.

What is Appalachian Fare?
Appalachian cuisine refers primarily to the foods of its central region, which stretches from Tennessee through North Carolina, West Virginia and Ohio. Present in many dishes, foothills cuisine is made up of micro regions and varied heritages, including German, Italian, Eastern European, African-American and Cherokee influences. The practices of foraging, canning and preserving have always been and continue to be a foundation of Appalachian foodways, and a key aspect in our approach to this cuisine.


Jon Gruseck
Executive Chef
Collin Minnis
Beverage + Operations Director
Justin Wotring