Adventurous Highlanders may soon bump elbows with a new eatery sprouting.
Stubborn Seeds, a tapas fusion bar, will soon open at the location previously owned by the Bock family and operating as the Bridge at Mill Creek.
Stubborn Seeds has a selection for all taste buds. Complete with plant-based, land, and sea items and a full bar, Stubborn Seeds aims to bring unique yet affordable tastes to Highlands. Stubborn Seeds hopes to bring a friendly, sociable aspect to their food, as well.
“Our menu is what I call adventurous yet approachable,” said co-owner of Stubborn Seeds, Clarissa Powell.
The menu has some table shareables and smaller vegetarian, land, and sea options and it also has larger entrees, like the grilled ribeye, Masala duck, and paella for two, complete with mussels, scallops, and shrimp with saffron rice.
Stubborn Seeds draws inspiration from Spanish-style tapas, which are appetizers and meals often shared with friends around the table.
“It’s a way of dining that really supports the interaction of the table, the social aspect of dining,” said Powell.
Stubborn Seeds is owned by Clarissa Powell and Kiki Donikian, who have been business partners for about three years. During this time, they established a good partnership, which works well because they are both similarly hands-on workers who can jump in the kitchen, do dishes, bartend, or serve as needed.
The two are both passionate about food and travel. In December, the two took a Caribbean trip where they were inspired by new flavors, cuisines, drinks, and aspects of dining. Following this, Donikian said the two looked for a location to bring their vibrant culinary interests to town.
The two looked at a few different locations, but most of them needed some form of retrofitting or construction, whereas the location previously operating as the Bridge was mostly ready to go. Powell said the two have been putting the finishing touches on to bring the sort of atmosphere the two are looking for.
“We wanted a style of dining that would support not just the people looking for that finer dining but also the casual atmosphere as well. It was a way to incorporate the type of food we really enjoy with the atmosphere,” Powell said.
Donikian said the two wanted to offer something a little different. She said many people in Highlands may not be able to eat out as much as they’d prefer if other food options are pricier and people feel the need to be more dressed up. Additionally, they wanted the restaurant to feel like a community.
“We want everybody who comes here to become friends and family and we want to celebrate. We want them to come back as much as possible and we want to be one of the most affordable places in town for everybody,” Donikian said.
In addition to the food, Stubborn Seeds also has a courtyard they plan to use for live music and events, even weddings.
Donikian and Powell have been planning Stubborn Seeds for about six months, which they admit is a very big rush to go from an LLC to owning and operating a physical business. Powell said this fast-paced multitasking has been challenging, but the two pulled it off.
Staffing is an ever-present challenge in the food industry, but Stubborn Seeds feels fortunate to have a healthy staff for their opening, but more numbers can never hurt.
“We’re always looking to expand the team. We’re always looking for people who are willing to learn and grow,” Powell said.
In order to grow a healthy team, the two said respect must be mutual between workers and employers.
“We really work hard on trying to create a more professional environment and a more structured environment. I think that’s the key to keeping your staff happy and keeping the wheels turning and greased properly,” Powell said.
Donikian followed that with, “When you’re the boss, you think you’re in charge, but you’re not in charge. Your employees are in charge. It has to work both ways… You have to respect and treat your employees really well to receive that back.”
Although Donikian and Powell are not chefs, neither of them are strangers to the industry. Powell’s first job was at Chick-fil-A in high school, and then she worked at restaurants and clubs throughout college. From there she worked in management and field marketing. During this time, she also became a first-level sommelier.
Donikian grew up in Europe, particularly Madrid. She said she was too young to appreciate Spanish cuisine and drinks, but she didn’t forget the nightlife. Later in life, she returned to appreciate the cuisine. She also later studied under Katie Button, a multiple James Beard nominee, at Cúrate in Asheville.
Donikian is also still a proud partner of Midpoint, which has been temporarily closed due to structural damage following an incident, but she is looking forward to reopening Midpoint when it is stable and safe.
The two decided to open Stubborn Seeds and name it to reflect their personalities.
Donikian said “[We] don’t settle for ‘no’. We always make it happen. We’re two stubborn girls who will make… the impossible happen,” with Powell following with, “Sometimes as women in business, you’ve gotta be a little sassy and stubborn to get what you need and make it happen. We’re two very tenacious women that definitely embody that.”
For more information, visit stubbornseeds.com.