In the midst of updating the menu and welcoming new leadership, The Bowery is rebranding the restaurant to reflect the businesses evolution since it first opened. In addition to a new menu with more options and better pricing, the restaurant is changing the name to Root + Barrel Kitchen.
Shortly after opening, owners of The Bowery were notified of a conflict with an existing restaurant with the same name. Changing the restaurant’s name to Root and Barrel addressed those issues while allowing the business to revamp their menu and offerings.
“The same original owners and investors wanted something that represents what we have evolved to be for Franklin and for Main Street,” said Brett Murphy, owner. “We have listened to our customers and formed a menu with more options, while still using the same fresh, made from scratch, farm-to-table ingredients.”
The Root and Barrel Kitchen’s new menu was crafted by new Executive Chef Nick Powers.
Powers is an enthusiastic and passionate culinary professional who loves food of all forms and origins. He loves the idea of fresh, local, and sustainable farm-to-table foods. He is a classically trained French pastry chef with a savory edge and curiosity. Powers is passionate about teaching young culinary professionals. He has a history of learning and growing his craft, particularly new techniques, trends and ingredients ranging from spices to proteins.
“Nick is more than just a talented chef, he is a leader, a trainer and a nurturer,” said Root and Barrel General Manager Robbie Lang. “I knew of his work in Highlands and was always impressed with his food, but I was even more impressed with his work ethic, and I couldn’t wait to see what he would bring to the table. We have always had a talented group in the kitchen but under his guidance they have become an incomparable unit and just keep getting better every day. Our new menu is very exciting as Nick has brought some of his New Mexico flare to the forefront while utilizing fresh local ingredients. We are listening to our customers and offering a more casual and affordable dining experience without compromising on quality or portion size. I am so proud of the entire staff of consummate professionals at The Root and Barrel and we are humbled by all of the support. I hope to see you all there.”
Robbie Lang took over the role of manager of the restaurant in Dec. 3, 2015, and has worked alongside Powers and the restaurant’s same owners to help move the business forward.
Lang is from North Alabama, born and raised on Lang’s Cedar Hill Farms where he and his family raised beef cattle, which is where he honed his management skills. After attending The University of North Alabama, Lang began a career in Tampa Fla., and Houston, Texas, as a property manager. In 2003, he began a new career in the restaurant business as a catering director and restaurant manager, where he worked for more than eight years. In 2010, a dear friend was diagnosed with cancer and Lang moved to Highlands to be a caretaker. While in Highlands, Lang worked as a server for Wolfgang’s Restaurant and Wine Bistro and then as the General Manager from 2011 to 2014. Before coming to Root and Barrel Kitchen, Lang was the General Manager for Main Street Inn Hotel and The Bistro on Main Restaurant in Highlands in 2015.
“The root is the basis for what we build our restaurant on and the source of all of our menu items and the barrel represents the foundation of our bar and drink items that we work specifically to select to complement our menu,” said Lang. “Our new name and menu will allow us to continue to serve Franklin residents and tourists alike.”
For more information about Root and Barrel Kitchen, call (828)369-3663.