Asheville takes mornings personally, and the best breakfast debates all start from one law: the biscuit.

The schools of thought: fist-sized catheads under creative gravies, purist biscuits with butter and jam, and biscuit-as-vehicle for fried chicken or green tomatoes.

Beyond that: diner counters with bottomless mugs, bakery-cafe mornings, and weekend brunch as competitive sport.

The weekday is the cheat code — Sunday's hour-long wait is Thursday's ten minutes.

Meet the town at its best hour.

The best meal in town might be parked somewhere new today — that is the food trucks game, and locals who learn it eat better than everyone else.

Rule one: trucks follow beer, so brewery lots in the South Slope and River Arts District become open-air food courts most evenings.

Rule two: the schedule is the menu — trucks and breweries both post who is parked where.

The range runs smash burgers to dumplings to vegan comfort food, and some of the city's best restaurants started as a window and a generator.

Dodge the noon rush by fifteen minutes, tip the window crew.

Lunch should be an adventure at least once a week.

Fall is the wise season at Asheville's farmers markets, and the tables prove it: apples by the crate, winter squash, hardy greens and every pumpkin imaginable.

Saturday mornings are the main event downtown and on the north side; west side and River Arts District tailgates cover midweek.

Shop like a regular: walk the loop first, arrive early for selection or late for deals, and ask growers for recipes.

Alongside produce come honey, bread, cheese and the first holiday craft tables.

Tailgate dollars stay local and keep farmland farmed.

Go taste fall while the tables are full.

Grand opening season is here, and the list of new restaurants is the best kind of crowded.

A Japanese hibachi favorite destroyed in the flooding is back with a grand reopening on the east side.

A day-to-night newcomer pours Mexican-inspired coffee by day and agave cocktails after dark.

Downtown adds a Pan-Asian spot on College Street, a Banks Avenue pizza joint debuts on Halloween night itself, and a beloved sourdough pizza pop-up is going brick-and-mortar.

Early-adopter rules apply: menus wobble, dates move, patience pays.

Two years after the storm, the food scene is back on offense.