The fine dining restaurant and wine bar named Wild Morel will serve in the US state of North Carolina with a farm-to-table approach.

Tony Pope, chef, and owner is curating menus that showcase seasonal ingredients sourced from local and regional farmers, growers, and suppliers. Also “Wild Morel will be a destination restaurant and wine bar offering an unforgettable experience focused on the symmetry between food and wine, seasonal ingredients, and my very own personal style,” Pope said in a news release. Marco Trattoria served Italian cuisine. Wild Morel is serving New American style dishes prepared with French techniques and inspired by ingredients found in Transylvania County, Zach Weinstein, general manager, said.

Chef Tony Pope is a graduate of the Johnson and Wales Culinary Institute in Charleston. He’s served as executive chef for Dormie Network, Buckhead Diner in Atlanta, and Chechessee Creek Club in South Carolina. He was the executive sous chef of the Greenbrier Hotel in West Virginia and chef de cuisine at Bayonne Restaurant in New Orleans and Hanks Seafood in Charleston.