Tuscan Table set for Italian flavor with a side of modern style
Downtown Black Mountain eatery cooks up creative classics on State Street
Fred McCormick
The Valley Echo
October 17, 2025
Jenna Barker opened the Tuscan Table, Sept. 17, in downtown Black Mountain. The eatery, featuring Italian-inspired dishes served with a new American twist, marks the latest chapter in the chef’s career. Photo by Fred McCormick
Following a two-year search for the right location from which Jenna Barker would launch the next chapter of her two-decade career in the restaurant business, the setting revealed itself when the former owner and manager of the No. 3 Grill in Spruce Pine made a trip to downtown Black Mountain with her husband.
“From the second I walked in the door, there was just an unexplained feeling that this is it,” said the founder of the the Tuscan Table, which opened, Sept. 17, in a recently renovated space on 203 West State Street. From that moment, the unique and intimate design shaped the story from there.
The veteran chef, who trained under multiple chefs in a diverse array of kitchens, dreamed of opening a restaurant in her own building since discovering her passion for creative techniques and recipes as a senior in high school. Even after taking over a well-established restaurant in the Skyline Village Inn and the Grassy Creek Golf Course & Country Club, Barker pursued professional growth.
“I leased for a number of years, but the next step in my career, and a goal I’d had since getting into the business, was to own my own spot,” she said. “I looked for the right location, anywhere from Boone, to Mars Hill and all over the region for a while, and even put in some offers that fell through. So when my husband showed me this place in Black Mountain, we were excited to take a look.”
The one-story brick structure overlooking the sidewalk, a contributing building in the downtown district on the National Register of Historic Places, was originally used as a garage in the 1930s and later the home of Song of the Wood for 38 years. It was renovated and opened briefly as another business in 2022.
The southern European theme of the interior helped inspire the menu at the Tuscan Table, open from 11 a.m. - 10 p.m., Tuesday through Saturday, according to Barker.
“I kind of let the space and community tell me what they needed,” she said. “The tile work on the walls of the building really spoke to something from that region, and as I’ve done research and gotten to know the community, I knew an Italian restaurant was something people wanted. I mean, who doesn’t like pasta?”
With cozy indoor and outdoor sidewalk seating, Barker crafted a menu fusing Italian recipes with new American styles.
“We’re not authentic Italian cuisine, by any means, which is why we have a few items on the menu that aren’t necessarily what you think of as being Italian,” she said.
Lamb shanks, an early favorite on the menu at the Tuscan Table, are a “statement piece,” according to founder and chef Jenna Barker. Photo courtesy of Tuscan Table
Tuscan Table presents a range of antipasti, including warm olives and schiacciata and Tuscan stuffed mushrooms, along with chicken picatta or braised lamb panini. A variety of salads and pasta dishes are also featured, as well as main courses of ribeye, pan-seared salmon and rack of lamb.
Complementing a diverse selection of beer and wine, are offerings of arancini, braised lamb shank and chicken parmesan, which have been among the early favorites, according to the owner.
“The arancini is a traditional Italian dish, and it’s fried, so people love it,” Barker said. “The braised lamb shank is really just meat on the bone, but it’s a statement piece in itself. One of the top sellers since the day we opened is the chicken parmesan, and people seem really into it.”
While the flavor and visual presentation of the food has received “overwhelming support,” according to the owner, the staff of around 10 employees is a key component of the successful launch.
“We’re so fortunate to a group of employees that are all extremely passionate about the food and service, and excited to greet guests everyday,” she said. “We want everyone to enjoy this beautiful space, love the food and feel welcomed with open arms.”
The chef also plans to utilize the setting for creative seasonal meals.
Traditional Italian antipasti, including warm olives and schiacciata, are featured on the menu at Tuscan Table along non-traditional offerings like cheesy garlic bombs. Photo courtesy of Tuscan Table
“I would like to host chef’s table meals, maybe two to three times a year,” she said. “That would be an opportunity to close down, accept reservations, and serve multiple courses, paired with wines. Those wouldn’t be strictly Italian, but instead vary between different cuisines. That gives myself and the chefs who work alongside me a chance for creativity, keeps the passion going.”
However, one month after opening the doors of the Tuscan Table, the immediate priorities focus on bringing a new and exciting dining option to the Swannanoa Valley.
“If you haven’t been before, you can expect a great food and wine selection that will not break the bank,” Barker said. “We want to treat all of our customers like family, and if it’s their first time visiting, we want them to feel like they have been here a million times before.”