•••ABOUT•••

Neng Jr.'s is the first Filipinx restaurant of its kind in Asheville, NC. Opened officially to the public on July 1st, 2022, the former arcade room turned intimate dining room has an open kitchen and only 18 seats. Come as a newcomer or come as a local to experience the warmth of Neng’s and enjoy the show. Our team prides itself on our open invitation and integrated style of service, introducing Filipinx traditions and heritage to those that have or have not experienced the complexities of this understated global cuisine. As a restaurant created by Chef Silver Iocovozzi– we dedicate ourselves to research food pathways, origin, and cross over with Southern histories and hospitality integrated with Filipinx vibrance. Our aim is to continue to evolve as a restaurant, care for our employees, and make changes as our world changes.

As the first time chef/owner of the highly acclaimed and community funded restaurant, Silver and Cherry Iocovozzi keep hearts and minds full. One month after opening, Neng Jr. 's was featured in Bon Appetit. Neng Jr. 's has also been named a Best New Restaurant by Eaters Carolina and Esquire, where the restaurant took the third spot on Esquire’s 2022 list. Silver was also named Esquire’s Rising Star Chef of the year. Neng Jr. 's was a 2023 James Beard Finalist for Best New Restaurant.

•••OUR MENU•••

Neng’s believes in a balance of consistency and change. Our menu changes regularly based on availability from the hard working farmers and producers we are inspired by. It is likely to have consistent menu items as well as non-negotiable staples in a given season. The menu is a product from Chef Silver Iocovozzi’s perspective as a second generation immigrant, and a person with crossover in the American South and Manila, Philippines with experience in classical genres, new techniques, and general interest in global food traditions and histories. One of our biggest hopes is for customers to understand the approach to do things our way, and to trust that you are in good hands. The aim of our menu is to nurture the spark we have for food in tandem with an invitation for diners to listen as we explain the night’s options in person.