Bev's Steak introduces fine dining experience below Cherry Street

New downtown steakhouse shares creative twist on Japanese influences in ‘cozy, but refined’ atmosphere

Fred McCormick
The Valley Echo
December 4, 2025

Jake and Ali Whitman debuted Bev’s Steak, featuring a creative twist on a Japanese influenced steakhouse, Dec. 2. Photo by Fred McCormick

Warm light glowing against exposed brick, bathing earthy tones and shimmering cutlery greeted customers stepping down the staircase of 117 Cherry Street, Suite C, Dec. 2, when a new fine dining experience was unveiled in the heart of downtown Black Mountain.

The blend of elegance and creativity forms the foundation of Bev’s Steak, which offers a twist on a Japanese-influenced steakhouse, complemented by upscale ambience.

Established by Jake and Ali Whitman, the the concept is “cozy, but refined,” according to the owners.

“We don’t want our service to feel stuffy, but we want people to feel served and catered to,” Ali said. “It’s not exactly a white tablecloth setting, but we want you to feel like you’re having an experience here.”

Nestled in a basement in the center of the historic district, Bev’s Steak represents a passion project guided by the couple’s unique vision. The menu features carefully prepared steakhouse classics, like Caesar salad, with tatsoi, white anchovies, aged sheep’s cheese, roasted corn and breadcrumbs; French onion soup consisting of caramelized onions, soy and 14-month aged comté, served with sourdough. A selection of small plates, ranging from crab cakes, to king salmon and rabbit pie, is included in the offerings.

Raw plates of oysters on the half shell, Hamachi crudo and beef marrow toast with grass-fed tartare are featured along with side dishes of whipped sweet potato, baked purple eye peas and blue corn grits.

The selection of steaks represents a fundamental component of the restaurant’s identity, according to Jake, who retains his role as head chef of nearby Pure & Proper as he launches his newest endeavor.

“We do a koji marinade on some of our steaks, which gives a similar flavor to dry-aged, and we also plan on doing some dry-aging, in-house,” he said. “We will source Wagyu locally, when we can, from a few different farms in N.C.”

The culinary talents of Jake, who has worked in kitchens throughout the Swannanoa Valley throughout his lengthy career, allow for innovation, according to Ali.

“Creative is exactly the right way to describe it, because people hear ‘steakhouse’ and think of beef,” she said. “Obviously, the quality of our beef really matters, but our plan is to introduce game meats. Items like tuna steak, elk or venison can absolutely be a steak, in our world. Jake likes to change things up and keep it fresh, so these are examples of things that could show up, maybe not all at once, but presented over time.”

The concept allows Jake to continuously seek new forms of inspiration in the kitchen.

“This is why I’m in the restaurant business,” he said. “It can get boring cooking the same thing over and over again, and being a chef is an opportunity to learn about new things, like ingredients, dishes or techniques.”

A lifelong interest in the culinary arts, nurtured by Jake’s late grandmother Beverly, for whom the restaurant is named, guided him on his professional path.

“I started cooking with my grandmother when I was around 5 or 6,” he said. “We were homeschooled, so one of our curriculums was preparing lunch, which included shopping on a budget and preparing meals. While my cousins were outside playing, I have fond memories in the kitchen, with my grandmother, creating menus and watching the original Iron Chef Japan.”

Living in Western N.C., Jake was captivated by the diverse food scene.

“Asheville is such a foodie town, so that also helped shape my career by exposing me to all kinds of different foods and flavors,” said the graduate of the Culinary Arts program at Asheville-Buncombe Technical Community College. “We have this great culinary school right here, and a thriving industry to enter for people who want to be part of it, which has played a big role in my professional growth.”

While the Whitmans had a vague concept in mind when planning to open a restaurant, the location helped bring that vision into focus.

“We were casually looking for a place, then this location came into play,” Ali said. “That’s really when the creativity involved with pulling everything together came into alignment.”

The intimate setting within the space, which features table seating and 10 bar stools, fit the fine dining motif the couple envisioned.

“It has this wine cellar look and feel to it, down in the basement with a lot of exposed brick,” Jake said. “We wanted to go with luxurious leather and dark wood to provide a setting that matched the kind of menu we wanted to offer.”

The dining options will continue to expand, according to the owners, to pair with an ever-expanding selection of wines.

“We are in the process of developing a strong wine program, with a robust list,” Ali said. “Right now, it is not as extensive as we hope to build up to, but the goal is to have a list that allows customers to read through and have fun with.”

For the Whitmans, who met while working at the original location of Que Sera, the process of launching their latest venture has been the most fun the couple has had in the restaurant business.

“We met in a restaurant, and now we’re raising our sin in our restaurant,” Jake said. “It just makes it that much more special for us.”

They are eager to share the concept with locals and visitors.

“It’s a labor of love,” Ali said. “We really hope everyone can see our vision and appreciate what we are trying to add to the downtown Black Mountain scene. We’re excited to be part of that, and hopefully help amplify a thriving local business community.”