What is Jargon, exactly? Well, we’ll dispense with the technical definitions and tell you that for us, it’s the language of the places we’ve been, music we’ve heard, books we’ve read, people we’ve met, and conversations we’ve had. Jargon is the language of delicious food, and here, we want to celebrate all those things. So we’ve built a place and a commitment to exactly that.
Located in a small historic building in the heart of West Asheville, we’ve lovingly restored a small, nationally registered historical building at 715 Haywood Road to house this little dream. Like the turn-of-the century electric trolleys that transported people here to West Asheville’s variety of shops, boutiques, and cafes, we hope that Jargon will be one of your favorite stops.
While we’d consider our cuisine “American” to reflect a melting pot of beautiful diversity, we emphasize global or “of the continents” as the muse for our menu. We start with the absolute best possible locally sourced ingredients and then mix in some creativity and passion. Our knowledgeable and passionate staff is dedicated to making your experience at Jargon a delightful and memorable one, and we hope to see you here.
Watch Explore Asheville’s video featuring Jargon!
Read More About Us!
13 Asheville, Buncombe County preservation projects win Griffin Awards – WLOS, June 2018
Winner, Asheville’s Best New Restaurant and Best Meal Nomination – Stu Helm, Ashvegas.com, January 2018
The 10 Hottest New Restaurants in Asheville, NC – Stephanie Burnette, Eater.com, November 2017
The Language of Jargon – a Restaurant of Intrigue and Vision – Mario Sanchez, Ashevillechannel.com, October 2017
Food and Drink: Jargon – Belle Crawford, The Laurel of Asheville, October 2017
Dining Review: A lot to Love in West Asheville – Matthew DeRobertis, Asheville Citizen Times, August 2017
From the Ground up: What it takes to open a restaurant in Asheville – Jonathan Ammons, Mountain Xpress, May 2017
Future West Asheville Restaurant, Jargon, Plans Pop-Up – Mackensy Lunsford, Asheville Citizen Times, October 2016