While visiting Asheville for the usual R&R weekend, we spied a review of Curate in the New York Times. As we were staying 3 nights at the Grove Park Inn we were easily able to get a reservation at Curate on Sunday night.
We went early, and sat at the bar, which turned out to be a great idea. It allowed us to watch the preparation of all of the dishes, which led to the highlight of the evening. We watched the chef make several servings of the cerdo ibérico a las finas hierbas, a grilled ibérico pork “skirt steak". We had enjoyed iberican pork in Spain so tried this dish - and it was wonderful. It happened that we chose it at the end of our meal, but we decided we did not need dessert afterwards, it was that good. Not sweet, but totally fulfilling.
The chef was trained by Jose Andres, Washington DC's famous Spanish chef/restauranteur and we felt that Curate's selections were easily the equal, or perhaps even superior to his Jaleo and other DC restaurants. This was tapas on the level with the best we've eaten in Madrid and Barcelona.
If you're in Asheville and you like tapas, you owe it to yourself to put Curate on your destination list, just like the Biltmore, the Grove Park Inn, and West Asheville. You'll experience new food memories that will stay with you and may even bring you back - it certainly did for us.