Cúrate is Chef-Founder Katie Button's Spanish tapas restaurant in downtown Asheville, run alongside Executive Chef Ángel Palacios. The space is a retrofitted 1920s bus depot, built around a marble bar and open kitchen where dishes come together in view of the room. The menu draws on the tapas culture of Spain — its jamón ibérico traditions, its vermuterías, its habit of lingering over a table — filtered through local Appalachian ingredients.
The lineup runs from vermutería snacks like Gilda (anchovy, olive, pickled piparra) and Pan Con Tomate, to Cinco Jotas Jamón Ibérico from acorn-fed Iberian pigs, to house-recipe charcuterie including salchichón, chorizo, and sobrasada. Ajo Blanco — chilled almond and garlic soup with tuna tartare and a PX reduction — and Patatas Bravas round out a small-plates format meant for sharing. A prix fixe curated by the restaurant's founder is also offered for those who want the range of the menu in one sitting.
Button has been a repeat James Beard finalist for Best Chef, with Cúrate itself winning the Foundation's Outstanding Hospitality award in 2022. The restaurant is Michelin Selected for 2025, has appeared on the Eater 38, and Time Out Asheville named it among the city's best in 2025.
The lineup runs from vermutería snacks like Gilda (anchovy, olive, pickled piparra) and Pan Con Tomate, to Cinco Jotas Jamón Ibérico from acorn-fed Iberian pigs, to house-recipe charcuterie including salchichón, chorizo, and sobrasada. Ajo Blanco — chilled almond and garlic soup with tuna tartare and a PX reduction — and Patatas Bravas round out a small-plates format meant for sharing. A prix fixe curated by the restaurant's founder is also offered for those who want the range of the menu in one sitting.
Button has been a repeat James Beard finalist for Best Chef, with Cúrate itself winning the Foundation's Outstanding Hospitality award in 2022. The restaurant is Michelin Selected for 2025, has appeared on the Eater 38, and Time Out Asheville named it among the city's best in 2025.