Sis and I stopped in for lunch at Cúrate yesterday.
Looks like a winner! I’ll post a follow-up after a planned chat with Chef Fleer about the setup and future plans for the space.
Half an hour later we’re in prime seats at Cúrate’s bar, taking in the action.
Wherever you sit at Cúrate, the food is creative and delightful.
Take their sopa de setas ($6). Bartender Brian Wright explained this Mushroom Soup and other dishes as they were served:
Even on a chilly day, this ensalada de Invierno ($12) is refreshing. Described by Brian Wright:
Sis did want something warm and a little more substantial, so she ordered the Pincho moruno (Lamb Skewers $14) marinated in Moorish spices and served with homemade pickles.
Each bite results in a mild heat sensation in the back of your throat that can be tempered with the pickles.
Croquetas de pollo (not pictured, $8) were my “warm dish”. Don’t expect chunks of chicken inside these tasty fried fried fritters. If memory serves, there were five fritters on the plate.
We had a couple more culinary stops to make, so decided to share a crema catalana con frutas del bosque ($7) described on the menu as “a twist on the classic – catalana cream mousse with berries, caramel, and candied caramel. Thanks, Brian:
See the disk of candied caramel on top? They’re made in-house from scratch. Take a thin round of a type of “potato paper” (similar to rice paper”, shake a mixture of sugars on top, bake until caramelized, repeat, then remove from baking sheet. In the video below, Michael Elliott has baked up a batch. Note: that’s another diner a few seats down from us talking.
10 S Lexington Ave
11 Biltmore Ave
Asheville, NC 28801