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Food, Fun and Prizes

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Article Published: Aug. 28, 2013 | Modified: Sep. 6, 2013
Food, Fun and Prizes

The High Country Small Plate Crawl features small plates with big tastes from area restaurants, such as this quesadilla from Char in downtown Boone.

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Offering small plates with a big taste, the second annual High Country Small Plate Crawl takes place Sept. 3 to 5.

The three-day event sees diners “crawl” from restaurant to restaurant, sampling the best of the High Country’s culinary scene.

Participating restaurants will offer special Small Plate Menus, with dishes priced from $3 to $8 and showcasing each eatery’s cuisine and chef’s talent.

Each restaurant welcomes crawlers all three days during the same block of time: 11:30 a.m. to 9 p.m. (all day) 11:30 a.m. to 3 p.m. (lunch hours) or 5 to 9 p.m. (dinner hours). Specific details for participating restaurants can be found on the Crawl Passport.

The Crawl Passport, which includes a map, should be presented at each restaurant for a hole-punch. When participants get five or more punches, they can enter a prize drawing by dropping their completed Passport off at any participating restaurant. Winners will be contacted by email. Passports and maps may be downloaded at

Participating restaurants are located in Blowing Rock, Boone and Valle Crucis and include The 1861 Farmhouse, Bandana’s Bar-B-Que and Grill, Boone Bagelry, Casa Rustica, Char, Joy Bistro, Makoto’s, Pepper’s, Red Onion Café, Simplicity at The Mast Farm Inn, The Table at Crestwood, The TApp Room, Town Tavern, Vidalia and Yosefa AntiquiTEA.

“Groups and sharing are OK, so you don’t get too full before trying all your favorite restaurants and the ones you’ve always wanted to try,” said Laura Huff, event organizer and founder of The Carolina Epicurean food blog, which is sponsoring the crawl with Boone Independent Restaurants. “Come hungry!”

The High Country Small Plate Crawl will be held rain or shine.

“Small plates taste just as great no matter what the weather,” Huff said.

For more information, visit or email (

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Got restaurant news? Email editor Frank Ruggiero at ( , or call (828) 264-6397.

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