ASHEVILLE – The historic Biltmore Village’s newest occupant is a testament to the neighborhood’s resilience and another milestone in its recovery following Tropical Storm Helene.
On April 17, Gemelli opens at 28 Hendersonville Road, in a building listed on the National Register of Historic Places, constructed in 1923, and a block away from Biltmore Estate’s main entrance. Before becoming the home to the Italian fine dining restaurant ― and soon its gelato and espresso café, Affogato ― it was the address of the eateries Andaaz and Rezzaz, and Biltmore Hardware.
“This area was physically devastated, so for us to come back and breathe life into this iconic building that’s everything for us,” Chef Anthony Cerrato, owner, said.
Chef Anthony Cerrato speaks with the Asheville Citizen Times inside Gemelli during a preview event at the restaurant in Asheville’s Biltmore Village on April 13, 2026, ahead of its grand opening.
In late-September 2024, Helene pummeled Western North Carolina with heavy rain, causing waterways to rise to record heights. The Swannanoa River, which winds through Biltmore Village, crested at 27.33 feet, swallowing businesses and leaving a path of destruction.
Andaaz vacated the storm-ravaged building, which took on nearly 11 feet of floodwater, almost touching the ceiling. The Indian cuisine restaurant is slated to reopen downtown.
Cerrato said it was a “godsend” that he was approached about purchasing the Biltmore Village building, seeing it as an opportunity for the restaurant to uphold its history and revive what could have been lost forever.
Until this spring, Gemelli operated at 70 Westgate Parkway in the Westgate Shopping Center in West Asheville.
Gemelli and Affogato are two new Biltmore Village businesses. The Italian restaurant opens April 17 and the gelato and expresso cafe will open later.
Gemelli, established in 2022, is the sister restaurant to Cerrato’s Strada Italiano and Social Lounge rooftop cocktail bar downtown Asheville. His son, Executive Chef Gabe Cerrato, leads Gemelli and has introduced a revamped menu of New Italian American cuisine, with Appalachian ingredient influences, bringing freshness to the restaurant’s offerings and matching the spirit of the new locale.
More: Ichiban, Biltmore Village recovery ongoing one year after Tropical Storm Helene
Falcon Construction fully restored the historic landmark, and the dining rooms and kitchens were opened, outfitted and designed to complement the original brick structure, and reflect the restaurant’s light-hearted, contemporary and warm brand and ambiance.
Gemelli’s layout features multiple stylized dining rooms, including grand archway dining nooks and cozy crannies for small and larger parties. The long bar at the entry invites the diner or beverage patron to enjoy a more casual experience, while areas like the fireplace dining room set the tone for romantic date nights or gaiety gatherings with friends and family.
Guests sit inside Gemelli during a preview event at the restaurant in Asheville’s Biltmore Village on April 13, 2026, ahead of its grand opening.
Gemelli’s logo has been refreshed, and the restaurant’s artwork was intentionally curated to honor multigenerational Italian and Italian-American culture and history, with touches of Cerrato’s personality and humor. The collection features spaghetti-western themes, celebrities chowing down on pasta and Italian actress Sophia Loren pouring champagne.
“It’s a different space and different things, it’s still Gemelli,” Anthony Cerrato said.
On the menu: Gemelli and Affogato
Executive Chef Gabe Cerrato’s team includes the Chef de Cuisine Chuck Baudendistle, who is the former executive chef at The Admiral, and Head Baker Mahsa Golabi.
The menu has mostly changed from what diners may recall from the West Asheville restaurant.
Gemelli’s classic Italian-meets-New American menu is inspired by the Cerrato family’s Italian heritage, and features house-made pasta and an assortment of appetizers, small plates and mains prepared with fresh, high-quality ingredients.
A ravioli dish is served at Gemelli during a preview event at the restaurant in Asheville’s Biltmore Village on April 13, 2026, ahead of its grand opening.
Regional influences are evident in dishes like the local mushrooms in the spuntini menu section, prepared with Black Trumpet Farm mushrooms, butter, balsamic vinegar, sherry wine and herbs. And the mushroom foragers also make an appearance in the truffle mushroom risotto, made with carnaroli rice, truffle oil, grana and fresh herbs.
More: Corner Kitchen reopens in Biltmore Village after Helene: What to know about menu, rebuild
The Primo dishes include elevated versions of classics, like ravioli and lasagna, and a squid ink linguine accented by lump crab, butter, acqua di cottura lemon, bottarga and chives.
Gluten-free, gluten-sensitive and other dishes in respect of dietary restrictions are available.
Golabi recently relocated to Asheville to lead the new baking and dessert program at Gemelli and Affogato. An Athens, Georgia native, she has worked in kitchens in Atlanta and L.A., including Nancy Silverton’s restaurants, and as the Head Baker at Lafayette in Manhattan, New York.
“It’s a beautiful restaurant town. I realized I wanted to come to Asheville,” she said.
At Gemelli, Golabi’s dessert menu features Italian classics like tiramisù made with the Cerrato family recipe passed down through several generations.
Tiramisu is served at Gemelli during a preview event at the restaurant in Asheville’s Biltmore Village on April 13, 2026, ahead of its grand opening.
The dessert menu also offers local and regional flavors, including local milk, South Carolina strawberries, and sorghum syrup.
Dairy and gluten-free desserts are on the menu, with vegan options to roll out soon.
More: New Biltmore Village dessert shop opening this winter: What to know
French Broad Chocolate is used for the gluten-free chocolate torta, prepared with dark chocolate, almonds and espresso. And the cannoli is made with ricotta and mascarpone filling, French Broad Chocolate and orange zest.
“We also incorporated ancient grains, like spelt flour that is in our lemon olive oil cake. Spelt flour is not something you see a lot of, but ancient grains have been around for (thousands of) years,” Golabi said.
Affogato is the daytime counterpart to Gemelli, connected to the designated but with a designated door. The counter-service casual eatery, slated to open later this spring, will offer Counter Culture coffee and house-made gelato in a variety of flavors.
The lunch menu will feature sandwiches, salads and baked goods.
How to visit Gemelli and Affogato
Gemelli is open for dinner only, from 4-9 p.m. Thursday-Tuesday. Reservations are recommended. Takeout and delivery services are available.
Catering services and private party bookings will be offered later.
Guests dine inside Gemelli during a preview event at the restaurant in Asheville’s Biltmore Village on April 13, 2026, ahead of its grand opening.
Gemelli will soon launch its Chef’s Table, once popular at Rezzaz, for private dinner parties, inviting guests to enjoy their meal in the kitchen during an insightful, interactive dining experience with the chef.
Gemelli’s is also designed with large banks of the building’s windows that not only bring in natural light but also allow passersby to peek into the kitchen.
Once opened, Affogato’s hours will be from 9 a.m.-3 p.m., Thursday-Tuesday, with lunch served 11 a.m.-3 p.m.
View Gemelli’s menu and make a reservation at gemelli.restaurant, and follow on social media at @gemelli.avl.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA TODAY Company, covering the food and beverage industry, including the James Beard Awards, Michelin Guide, restaurant openings, closings and other hospitality industry news and events.
Tips, comments, questions? Email tkennell@citizentimes.com or follow @PrincessOfPage on Instagram. Sign up for AVL Bites and Brews, our weekly food and drink newsletter here.
This article originally appeared on Asheville Citizen Times: Where to eat in Biltmore Village: Gemelli opens, Affogato to come
Dining and Cooking