An Update From Milton’s Black Mountain
Milton’s Black Mountain inside The Monte Vista Hotel is open for safe dine in and takeaway service! Our dining room and bar are open for dinner service seven nights a week and we are also open for Sunday Brunch.
The health & safety of our guests and team members is our number one concern and we will be following state & CDC guidelines. We will have stringent cleaning measures, masks and gloves will be worn by our team at all times, single use menus, and social distanced table arrangements.
Our weekly hours are:
10am to 2pm
Thank you for your support,
The Milton’s Black Mountain Family
As part of the remodeled lobby and dining area of The Monte Vista Hotel, Milton’s Black Mountain offers a seasonal menu of regionally inspired Southern food. Executive Chef Joshua Johnson’s goal is to share the allure of regionally inspired seed-to-fork dining to Western North Carolina tourists and locals alike. “Southern cooking is so much more than fried chicken or shrimp and grits,” he says. “I’m passionate about introducing our guests to contemporary Southern flavors.” Come enjoy a cocktail and experience our seasonal southern menu today.
Joshua Johnson’s forte is comfort food. As the Executive Chef of Milton’s Cuisine & Cocktails located in beautiful Black Mountain, North Carolina, his goal is to share the allure of regionally inspired seed-to-fork dining to Western North Carolina visitors and locals alike. “I believe Southern Comfort food doesn’t need a lot done to it in order to be good,” he says. “Simplicity is what allows ingredients to present themselves in their own way.” An Asheville native, Johnson earned his culinary degree from Asheville-Buncombe Technical Community College. He was chosen for a culinary internship at Cúrate, a renowned Spanish tapas bar in downtown Asheville. “In school, I was able to find the weak points in my cooking and wanted a kitchen that was going to allow me to overcome them.” After completing culinary school, Chef Johnson honed in on his skills in Charlotte, the Queen City. In the two years there, Johnson pursued training in multiple kitchens, all of them southern-style comfort and bar food. Upon his return to the Blue Ridge Mountains, he was brought on as Executive Sous Chef of the Kenmure Country Club.
Always in search of new ideas and inspiration, Johnson can often be found exploring Asheville’s vibrant food scene on his days off and spending hours reading cookbooks and taking notes. “Asheville has become a destination for fine dining and I really enjoy seeing what our other chefs are doing. I also believe cookbooks are a staple in any home or kitchen, especially older books with pages falling out.”
Johnson credits his mother for pushing him to purse his culinary aspirations and passions. “I can still remember cooking lasagna with my mom hearing her explain why she chose to make it one way over another. I have fond memories of baking cookies with Mom in December and eating half of them before we had the chance to pack them up for family. Comfort food as always been a staple in our lives and it’s my passion to share this comfort with others.”