Cúrate, Asheville, NC

We love visiting Asheville, and no trip is complete without dining at Cúrate. Executive Chef, Katie Button, can often be found on the James Beard nominee list but it’s the fantastic food that keep us coming back. After an internship at the famed elBulli in Spain, Katie returned returned to the States and uses inspiration from her time in Spain to create the most authentic tapas we’ve had outside of Spain. If you’re planning a trip to Ashville be sure to make reservations at Cúrate well in advance! And did I mention this is a vegetarian’s paradise?

Vegetarian Options:

  • almendras fritas – fried marcona almonds with sea salt
  • aceitunas cúrate – house curated blend of olives with lemon, rosemary and thyme
  • pan con tomate – toasted bread w/ tomato fresco; w/ manchego cheese
  • tortilla española – spanish potato and onion omelet
  • tabla de quesos – a daily selection of spanish cheeses
  • crema de calabaza – butternut squash soup with smoked Spanish paprika, candied pumpkin seeds, and pimenton oil
  • ensalada de otoño – salad of petite lettuces, baby beets, marcona almonds, pickled orange, and cured Spanish cheese with a blood orange vinaigrette
  • espárragos blancos – white asparagus tossed in a lemon vinaigrette & served w/ a house made “light as air” mayonnaise
  • patatas bravas – crispy fried potatoes topped with a slightly spicy “brava” sauce
  • berenjenas la taverna – fried eggplant drizzled in wild mountain honey, garnished w/ rosemary
  • pimientos de piquillo y queso de cabra – piquillo peppers stuffed w/ spanish goat cheese
  • migas – sauteed brussel sprouts, raisins, cauliflower, and a celery root yogurt mousse
  • setas al jerez – select mushrooms sautéed in olive oil with a splash of sherry

Pescatarian Options:

  • pan con tomate – toasted bread w/ tomato fresco; w/ anchovy & boquerones,
  • brandada de bacalao – traditional cod & potato purée served hot with crisp bread
  • pulpo a la galena  – galician style octopus served warm w/sea salt, olive oil, spanish paprika, and yukon gold potato purée
  • esqueixada de montaña  – a local version of this classic catalan dish, sunburst farms trout served raw w/ tomato fresco, black olive, sweet onion, lemon vinaigrette
  • ensalada de tomate y atún – kumato tomato salad w/preserved spanish bonito tuna, black olives, drizzled in extra virgin olive oil & reserve sherry vinegar
  • escalivada con anchoas – roasted red bell pepper, onion & eggplant, 30 yr sherry vinaigrette, and spanish anchovies
  • ensaladilla rusa – classic spanish potato salad w/ carrot, hard boiled egg, spanish bonito tuna, piquillo peppers, and peas
  • bocadillo gallego – roasted onion and red bell pepper, black olive spread, hard boiled egg, spanish bonito tuna
  • bocata de calamares – fried squid and housemade arbequina olive oil mayonnaise, a typical madrid standard
  • espinacas a la catalana – sautéed spinach, apples, raisins, and toasted pine nuts
  • rossejat negro – similar to paella but made with thin noodles, squid in its ink, garnished with all i oli and salsa verde, the essence of the ocean
  • gambas al ajillo – the number one tapa in asheville, sautéed shrimp and sliced garlic

Don’t forget to make reservations!


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