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"Bob Appetit best new restaurants 2023"
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"2023 buon Appétit best new restaurants Filipino good"
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"James Beard award nominee, Filipino"
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"James beard nominated for best new restaurant "
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"Best New in American 2022. Look for the metal door in the red wall at the back of the building. Open it. Stepping into Neng Jr.’s feels like passing through a portal into a cozy, Technicolor, genderqueer version of Rick’s Café from Casablanca. Stand by the bar and let Cherry Iocovozzi pour you a glass of natural wine. Take your seat and prepare yourself for a trippy carnival of flavor courtesy of chef Silver Iocovozzi (our Rising Star of the Year), who’s married to Cherry. There’s an entire eggplant blackened on top of live coals, split open, and doused with acidic, herbaceous relish. There’s a sliced duck breast floating in an adobo sauce that tastes like Christmas gravy by way of Manila. There are tablets of seared foie gras tumbled on top of turon, the snack from the Philippines in which a banana is encased in a deep-fried crust. Everything sings loudly and proudly like a new form of music you’ve never imagined. Ideas and ingredients from the Philippines and France and the American South join hands and dance as if they’re finally free to do whatever they want. Asheville, the bohemian city in North Carolina, has a lot of great food, from Spanish (Cúrate) to Indian (Chai Pani). But until Silver Iocovozzi (and husband Cherry) opened Neng Jr.’s this past summer, it didn’t have a Filipinx restaurant. Worth the wait? Oh yeah. Iocovozzi works like a wizard, moving effortlessly in the tiny kitchen while giving new life to the hackneyed phrase “cooked to perfection.” Snapper: just right. Duck: just right. Eggplant: damn, scorched on the outside but creamy and spoon-ready within. Just right. The restaurant is named after Iocovozzi’s mother, Neneng. That’s her dancing at the center of the painting that presides over the room. Come with an open spirit and Iocovozzi might chat with you about the cuisine of the Philippines, sure, but a conversation could also detour into swooning over muscadine grapes or dreaming about what Eric Ripert is doing at Le Bernardin in New York. Both the cooking and the conversation give you a taste of it: This is just the beginning. Silver Iocovozzi can do anything."
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"Trans chef and owner; featured in Them"
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