Cúrate Bar de Tapas — Restaurant in Asheville

I've tried for several years to get reservations at Curate whenever my husband and I are in town visiting family. It finally happened on 1/25/25, and we were excited to experience it with some friends who had also never been. We arrive at 7:45 for our reservation. We are told they don't have a table available, and we spend an awkward 20 minutes trying to keep out of the way of the waiters and the very crowded bar. It is a bad start. We finally sit down, order some drinks, and decide on tapas. My friend who is gluten free asks for the salad topped with shrimp, but to substitute sautéed shrimp for the breaded shrimp, because she is gluten free. The waitress responds that she can't do that. She suggests that my friend order the sautéed shrimp tapas. My friend does so, disappointedly. She really was looking forward to that shrimp salad, and given that sautéed shrimp are literally on the menu, why on earth can't a fancy restaurant accommodate her request? It was disappointing. My friend's date orders the shrimp salad as listed on the menu. My husband and I order the octopus and the eggplant. The food begins to arrive. The shrimp salad arrives for my friend's date. A second, shrimpless salad arrives, placed in front of my friend. She is confused. She didn't order the salad, because it couldn't be served in a way that accommodated her gluten allergy. The waiter doesn't hang around long enough for us to question the origin of the shrimpless salad. A few minutes later, the sautéed shrimp tapas arrives for my friend. We figure that the waitress assumed my friend wanted to order the sautéed shrimp and the salad, so she could put the sautéed shrimp on the salad. No, that's not what my friend wanted. She was too polite to make a fuss, and the waitress couldn't be found, even if my friend had wanted to clarify and send the salad back because she didn't actually order it. The salad is fine. The shrimp are well-cooked, nice shrimp. Nothing special. So far no one is impressed by the food, and we are all annoyed by the salad debacle. The eggplant and the octopus arrive. The eggplant is good. My husband and I enjoy it. The octopus is at least well-cooked and not rubbery, but that's the best I can say about it. The potato puree is gummy and bland. I'm beginning to wonder how this restaurant got a good reputation. We finish the food we have, and ask for the check. I go home still hungry, unwilling to spend another $25 on another plate of...

We had high hopes for Curate and were super excited since the restaurant/chef has so many James Beard awards and nominations. However, I've got to say that it was not as great as we expected.

We had a reservation, but still had to wait. We were seated way in the back, and although the server was polite, it didn't seem like she knew much about the menu and/or does not have a very advanced palate. She definitely recommended things that were not that great. Yet, again, I kind of expected everything to be great based on reviews and awards.

The highlight of the meal was my French 75. It was a good cocktail.

The Pan con Tomato was interesting. It was more like canned crushed tomatoes smeared on break with a slice of cheese. It was just okay.

I always love a good salad. We got the Ensalada Verde. It was a very plain salad. Again, it was just okay.

We got the Vieiras, which was scallops with potatoes. $23 for three scallops and two small potatoes. This did not feel like a tapas portion to share for the price we paid. Some sauteed leeks may have been nice, but we started cutting and smearing our scallops in the charred leeks, which just tasted like burnt flakes in oil all over the plate. It really ruined the dish.

We were debating between the Patatas Bravas or the Berenjenas con Miel. My husband is not a huge eggplant fan, and the server said the potatoes were a fan favorite. Maybe this is a fan of a baseball game, or a fastfood chain that she was referring to, because ARE YOU SERIOUS?!?!?!?!?! These giant potato cubes with sauce ALL over them. Ick. We took them back to our Air BnB and threw them away.

The last dish was maybe one of the better ones. It was the Secreto Iberico. I don't know why it is such a secret, because it was not anything special. However, it was good. It definitely does not compare to the Lomo at our favorite local Tapas restaurant. And I'm confused about how this place is so highly rocognized, but ours is not.

I have actually already recommended to another foodie friend who was going to Asheville recently to not go here for dinner. We spent a lot of money, and it was just really disappointing. I think it has really been hyped up, and do not understand why, unless it has just gone downhill over the years. That's why I'm giving an honest, but low review. If you are a 5 star, James Beard award winning restaurant, then I expect to taste...

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Today's restaurant is Cúrate.

Located in Asheville, NC.

Gazpacho: This dish embodies summer in a bowl—a refreshing palate cleanser after a hot day. The vibrant flavors, with a hint of tanginess, complement the impeccable presentation.

Pimientos de piquillo rellenos: A perennial favorite that never disappoints. The combination of sharp, sweet peppers and creamy cheese is a delightful harmony. The peppers are always cooked to perfection.

Patatas bravas: I believe I'm more in love with the presentation than the actual dish. Though enjoyable, you won't come to cúrate for these.

Coles de bruselas: Brussels sprouts are impeccably seasoned, but the addition of yogurt mousse introduces a discordant note. The airy texture is commendable, but the flavor integration could be improved.

Crema de calabaza: A standout dish, showcasing the art of flavor elevation. The infusion of pumpkin's natural sweetness enhances this soup to an exceptional level.

Tarta de queso: The cheesecake is a out of this world. Its simple elegance and rich, baked texture redefine the cheesecake experience.

Goxua: A delightful surprise. Despite its unassuming appearance, this dessert offers a sweet, creamy indulgence with subtle brandy notes and expert brûlée technique.

Arroz con leche: This seasonal dessert offers a creative interpretation of a traditional favorite. Visually captivating, the dish features intricate layers of flavor. However, the addition of sour lemon powder and a white chocolate coating creates unexpected contrasts that may not fully complement the intended sweetness of the dessert. While innovative in execution, the flavor balance might not resonate with those expecting a more classic rendition of Arroz con leche.

-What do we think of Cúrate?-

Cúrate is a culinary gem that consistently delivers innovative Spanish flavors. The rotating menu reflects a commitment to culinary creativity, although more frequent changes to the soup offerings could enhance variety (specifically to me) . The attentive and knowledgeable staff further elevate the dining experience.

Rating: V out of V (VV's)

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