Asheville's Gan Shan Group Announces Big Changes
Gan Shan Group announced several exciting changes for Gan Shan Station and Gan Shan West, most notably the decision to close for lunch at Gan Shan Station. After serving their last lunch service on Saturday, June 1, Gan Shan Station will reopen the following week with a restaurant facelift that invites guests to experience Gan Shan’s next chapter in the Asheville culinary scene: new hours and an expanded dinner menu.
“Change and growth are inevitable and necessary in the restaurant industry. To celebrate our first five years in business, I’m ready to shift our focus to expanding our dinner menu with exciting new offerings and re-visiting our all-time most popular dishes,” says O’Cain. “We are taking these steps to be better than ever. I'm sure our guests will agree.”
After its opening, Gan Shan Station received national acclaim for its dining experience, earning attention from Architectural Digest, Bon Appetit, Food & Wine, Eater, Zagat, GOOP, CNN Travel and more.
Over the next few weeks, Gan Shan Station’s interior aesthetic will be refreshed in anticipation of the “reintroduction” to guests, but O’Cain emphasizes the atmosphere will remain one that’s casual, friendly and neighborhood-centric. Expanded menu offerings will include a kids’ menu. Additionally, O’Cain is excited to introduce catering, on- and off-site at Station.
Gan Shan Station will be available during the day to host private events and meetings in its unique venue, all of which can be catered. “We are already planning on teaming up with our Charlotte street neighbors Metro Wines to expand upon their extremely popular wine education classes as well as other wine-related events,” O’Cain says.
Meanwhile, at Gan Shan West, dining hours and operations will remain the same, but with a new face. Locally acclaimed chef Silver Cousler--formerly of Buxton Hall and Mission Chinese—will take the helm as Chef de Cuisine.
“My focus is to refine and simplify our menu items,and introduce bolder flavors while highlighting our favorite purveyors,” Cousler says.
O’Cain, Cousler and the culinary team will focus on refining Gan Shan West’s menu offerings over the coming weeks to make a distinct dine-in and take-out experience.
“Gan Shan West was built for speed,” O’Cain adds. “But speed doesn’t mean you have to sacrifice quality. We’ll continue to be known for our one-of-a-kind lunch and dinner takeout, as a fun dining spot, and for the relaxed venue our neighbors have supported since we opened the doors.”