Booda’s Kitchen & Taproom opens in Hendersonville with 24 North Carolina taps
Booda’s opened on Barnwell Street with 24 North Carolina taps and a full kitchen, betting Hendersonville wants a beer stop that can also work as a neighborhood dinner spot.
Booda’s Kitchen & Taproom opened on Barnwell Street with more than a launch-night crowd behind it. In a mountain beer market already packed with taprooms, the real test is whether Jeffrey Booda Hughes has built something Hendersonville actually needed: a kitchen-first beer bar with enough draft depth to feel like a regular stop, not just a new opening-week destination.
Hughes put food at the center of the concept from the start, and the business name reflects that choice. Booda’s is pouring from 24 taps, but for now every guest beer on the board is from North Carolina. That gives the taproom an immediate regional identity and keeps the draft list tightly focused, which matters in a market with more than 40 taprooms across Henderson and Buncombe counties alone. The point is not just to have beer on tap. It is to make the beer list feel deliberate.
The operation is set up as more than a quick pint stop. Booda’s describes itself as a microbrewery with a full kitchen, taproom, and both indoor and outdoor seating, including a back deck built for warm-weather hangs. The Henderson County Chamber lists the address as 120 East Barnwell Street in Hendersonville and hours of Monday through Sunday, 12 p.m. to 8 p.m. That puts the business squarely in the daily rhythm of downtown and gives it a place to catch lunch, dinner, and post-work traffic.
The building itself carries the kind of investment that signals staying power. The project repurposed a 3,500-square-foot former drycleaning building on Barnwell Street into a microbrewery and grill. The property was bought in May 2021 for $420,000, and a renovation permit valued the work at $450,000. Eli Beddingfield of OK Construction handled the renovation, turning the site into a brick-and-mortar setup that many taproom launches never reach.
Hughes expects to start brewing his own beer by early next year, which is the line that turns Booda’s from a taproom with strong guest pours into a possible full brewery operation. For now, the kitchen, the local draft lineup, and the deck are doing the heavy lifting. If Booda’s becomes a neighborhood anchor, it will be because it answered Hendersonville’s beer-and-food gap with a model built for repeat visits, not just first impressions.
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