ASHEVILLE - Hungry hikers and thirsty sightseers traversing the highest mountain in the East can now refuel on robust burgers, seasonal salads and freshly caught trout at a newly reopened park restaurant.
After being closed for nearly five years, the popular dining spot celebrated a grand opening May 31 with a new name, look, menu and management as the Mount Mitchell Café & Eatery.
New owners Melissa and Leigh Howell hope to carve their place into the history and heritage of Mount Mitchell State Park as the new operators of its high-elevation restaurant.
“What’s exciting is that Mount Mitchell Café & Eatery will always have a place at Mount Mitchell, so we wanted to be a part of history as well as future history,” Melissa Howell said.
Mount Mitchell State Park ― North Carolina's first state park, founded in 1915 ― is 30 miles northeast of Asheville in Yancey County off the Blue Ridge Parkway. It's the highest point east of the Mississippi River at 6,684 feet elevation, with a summit observation deck providing panoramic views of the Blue Ridge Mountains.
Melissa Howell said the restaurant, managed by North Carolina State Parks, sits at an estimated 6,200 feet elevation. Asheville’s elevation is nearly 2,200 feet.
The Café & Eatery fills a dining need on the parkway. The nearest food options are nearly an hour away in Burnsville ― where the couple also operate Pig & Grits restaurant.
Restaurant revisions
The park and its restaurant are open from May to October. The former restaurant was originally built in 1953, according to N.C. Parks spokesperson, Kris Anne Bonifacio. It closed in 2019 and didn’t reopen in 2020 due to the COVID-19 pandemic.
In May 2021, the building was approved for construction and remained closed through the 2022 and 2023 seasons.
In March 2023, N.C. Parks spokesperson Katie Hall told the Citizen Times that renovations had been completed but the search for a concessionaire to operate the facility was ongoing.
Melissa Howell and her veteran chef husband won the bid and opened the revamped and rebranded restaurant on May 1.
Leigh Howell has worked in regional restaurants and Melissa Howell, who has worked in the food service industry for 20 years, earned a master’s certification in restaurant revenue management from Cornell University.
The Howells have also taken over operations of the state park’s concession stand, The Summit Snack Shack.
Melissa said 20 employees were hired and trained in restaurant operations and about the state park by rangers “to create the elevated guest experience.”
She said their business is designed to support staff in finding their place in the hospitality industry. She said she plans to hire another 10 workers.
Mount Mitchell Café & Eatery’s menu
The eatery still offers breathtaking dining room and patio views, with a newly curated menu of American and Appalachian fare.
Indoor dining and carryout services are offered. Although outdoor dining isn't provided, guests may recline and take in the scene.
“The patio is comfortable with large Adirondack chairs where people can take a break from their hike and enjoy a beautiful view,” Melissa said.
The $2.7-million renovation project, funded by the N.C. Parks and Recreation Trust, included upgrades to the kitchen, restaurant interiors, the HVAC, new appliances, improved ADA accessibility, and an electric charging station in the parking area.
The Café's menu features handcrafted, made-to-order gourmet sandwiches, soups and salads made with antibiotic-free, non-GMO proteins, local produce and artisan breads, including gluten-free.
Melissa said the restaurant is dedicated to the health of the land and upholding the state park’s sustainability practices, including using biodegradable take-out containers and serving food "with clean label ingredients, meaning there are no unpronounceable in our words.”
Menu items like the grilled and fried local trout are early hits at the restaurant.
Some dishes were named in honor of Mount Mitchell or local lore, like the Camp Alice chili named after a cook who was revered for serving the loggers in the early 1900s.
Elisha’s turkey and pimento melt and the 6684 burger round out the bestsellers.
Dishes range from $12-$25.
Visiting Mount Mitchell Café & Eatery
The Café is open daily from May to October, as well as the Summit Snack Shack, a concession stand that offers sundries, snacks and beverages.
The State Park is open from 7 a.m.-10 p.m. from June to August and 7 a.m.-9 p.m. in September and October.
Hours are subject to change due to weather conditions. Mount Mitchell has nearly 40 miles of hiking along its network of trails, including the Mountains-to-Sea State Trail, and allows camping and picnicking in designated areas.
Mount Mitchell’s temperature is often lower than the surrounding towns and cities due to its higher elevation ― on average, several degrees colder in the town of Burnsville and 10-15 degrees colder than in Asheville ― so appropriate dress is advised.
For the latest weather conditions and park operations, visit ncparks.gov.
Mount Mitchell Café & Eatery
Where: 2388 N.C. 128, Burnsville at Blue Ridge Parkway Milepost 355.
Hours: 10:30 a.m.-7 p.m. daily, May-August.
10:30 a.m.-6 p.m. daily, September and October.
Info: Visit mountmitchellcafeandeatery.com and follow on Facebook and @mountmitchellce on Instagram. For more about Mount Mitchell State Park, visit ncparks.gov/state-parks/mount-mitchell-state-park or call 828-675-4611.
Find jobs at mountmitchellcafeandeatery.com/careers. Wages begin at $16/hour.
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Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Instagram @PrincessOfPage. Please support this type of journalism with asubscription to the Citizen Times.
