Neng Jr.’s, a chef-owned and -operated Filipinx restaurant in West Asheville, has earned another national accolade for its excellence and quality dining service. Neng’s Jr., along with 46 other restaurants, was included in the 2024 USA TODAY Restaurants of the Year list.
What makes Neng Jr.’s stand out
Executive chef/co-owner Silver Iocovozzi infuses traditional and contemporary recipes and techniques into Neng Jr.’s menu. Cuisines from the Philippines are at the root of the dishes, reflecting the chef’s heritage, family recipes and experience in the metropolis of Manila.
The restaurant pays homage to Iocovozzi’s mother, Marissa Cousler, whose nickname is Neneng. At an early age, the pair were close and resembled each other, earning Iocovozzi the name “Neng Jr.”
Iocovozzi’s upbringing in East North Carolina and culinary experience and skills gained in Western North Carolina are evident, further showcased by fresh, seasonal ingredients sourced from the region’s rich agricultural community of farmers and purveyors that fuse Southern influences into the menu.
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In 2021, Iocovozzi and his husband, Cherry ― co-owner and wine director ― opened the intimate 18-seat dining room in a suite tucked away in a commercial building in West Asheville that requires diners to enter from the back alley. The location adds to the allure of the modest business, which was conceptualized as a low-key neighborhood eatery but quickly earned a reputation for its outstanding, diverse dishes, excellent service and overall elevated dining experience.
The classic counter may be the best seat in the one-room dining room as it puts diners directly at the bar where the beverage program shines with a curated list of wine, beer, cider and signature cocktails.
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It also provides the best view of the quaint, open kitchen, where diners may watch Iocovozzi and his culinary team in action.
Iocovozzi, who is trans, has become a trailblazer for the LGBT+ community and the culinary industry and has further proved that big and great things can come from small restaurants.
What to order at Neng Jr.’s
Adobo oyster. Off the rotating menu, the adobo oyster is a mainstay appetizer, served with adobo mignonette, sea grapes and a cured quail egg yolk.
Lumpia. The fried pork spring rolls are made in traditional Filipino style and served with coconut vinegar dipping sauce.
Duck adobo. The duck breast braised in savory adobo sauce is a signature dish, Iocovozzi’s favorite; it’s a take on the unofficial national dish of the Philippines.
Adobo martini. A cocktail with flavors of the Philippines infused, the adobo martini is vodka-based with dry vermouth, sherry, black pepper and bay leaf, finished with garlic and soy.
Fruit. Even the fruit takes dining at Neng Jr.’s to another level. The seasonal fruit is served with a pounded sauce of shallot, brown sugar, rice powder, fish sauce, lime and chili.
Keso ice cream. Save room for this surprising and refreshing palate cleanser. The sweet cream ice cream is made in-house with a mix of white and yellow cheddar inside and finished with shavings of yellow cheddar on top.
Did you know?
Coming soon: Neng Jr.’s owners plan to expand the restaurant with an auxiliary room that will offer more seating for customers as well as large parties. It will double as a wine bottle shop, as well as serve as a place for diners to belt out karaoke tunes from their seats.
Details: Neng Jr.’s, 701 Haywood Road, suite 102, Asheville, North Carolina; 828-552-3880, nengjrs.com.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at [email protected] or follow her on Instagram @PrincessOfPage. Please support this type of journalism with asubscription to the Citizen Times.