ASHEVILLE — Ambrozia Bar and Bistro will close after Easter Brunch service, April 21, after six years of business. A new location of Early Girl Eatery will take its place in May.

Chef and owner Sam Etheridge told the Citizen Times in an emailed statement he plans to put more focus on family life and his health and well-being, which is hard to pull off while running a restaurant where you're also the chef.

"I am pretty excited about it," he said. "I love the restaurant, but just miss my family."

Jesson Gil, who owns two locations of Early Girl Eatery with his wife Cristina Gil, confirmed plans to open another location of the popular locally focused southern restaurant in the former Ambrozia space.

The Gils purchased Early Girl from John and Julie Stehling last year.

Jesson Gil, who has worked in the restaurant business for 31 years, said he can "definitely relate" to the relentlessness of the restaurant business.

Even so, the Gils have spent the past few months looking for a place to lease to expand their growing group of Early Girls.

The Gils also recently sold their downtown restaurant, The Blackbird, to executive chef Michael Reppert and new co-owner John Tressler.

More:Sold: Downtown Asheville's The Blackbird restaurant to executive chef

"One of the brokers told us there was a space available at 1020 Merrimon," Jesson Gil said. "I think we are blessed that the timing just works for a transition. We start a new lease on Monday and hope to open at the end of May."

City permits filed last week show plans for the new Early Girl Eatery to take over the contiguous suites 104, 105 and 106 in the Beaverlake Shopping Center, where Ambrozia has served North Asheville since 2013.

More:Asheville's Early Girl Eatery sold to couple behind Blackbird Restaurant

Ambrozia's menu offered a fresh, seasonal take on modern-American food, as interpreted by Etheridge, who moved to Asheville from Arizona.

Etheridge also told the Citizen Times he and his family are sticking around Asheville, and he plans to focus on private events and catering.

But mostly, he'll be relaxing.

"Do some hiking, get healthy, enjoy what the area has to offer. I will eventually get back into something, but more of a regular daytime type of job," he said.

The chef's statement

"First and foremost, I would like to thank my family, wife Yvonne, and two kids, Carina and Dalton for their love, support, and understanding," the chef wrote in his statement.

"The life of a chef/restaurateur is not an easy one for a young family, and I look forward to being able to spend time with them on nights, weekends and holidays, which has not often been possible.

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"I would like to thank all the great employees throughout the years. They have made Ambrozia what it was. I greatly appreciate all the hard work, dedication, hospitality, and creativity they have put into the restaurant. It takes a team and I will miss our time together. I have made a lot of good friends, and look forward to seeing how they thrive in their next ventures.

"Last but not least, I would like to thank all the wonderful people and customers I have met throughout the years. I have made many memorable relationships and friendships that I will always cherish and will miss our time together. It was always my goal to make people happy through food, drink, and service. I will miss seeing all the smiling faces and meeting new friends through the restaurant.

"While I will miss the people and restaurant, this is a happy experience for my family and I and we are looking forward to our next adventures in life."