After having plans displaced, Kaitee and I decided on an impromptu trip to Local 188 (perk: They have parking behind the building!).

Local 188 specializes in Spanish cuisine and local ingredients - as well as an extensive beverage list.


"Staying true to Maine’s seasonal offerings, Executive Chef Jay Villani, Chef de Cuisine Travis Kern and Sous Chef Henry Remenapp construct a menu that is both innovative and familiar. Ingredients are sourced from local farmers, foragers, and fishermen. Many components of the menu, such as breads, charcuterie, pickled vegetables, and desserts, are prepared in-house. Local 188 has its roots in Spain but draws influence from all over the Mediterranean to create a unique blend of old and new."

I went with a Thyme Traveler drink, which has thyme and blackberry bourbon, lime, ginger liqueur, simple syrup, and bitters.

And, it was fabulous.

Then, we had some bread to start our meal - always a favorite of mine.

And, then, I ordered Potato Gnocchi with compound butter, ricotta, swiss chard, spiced sunflower seeds. Wow. This is one of my favorite dishes I've had in a very, very long time.

The love the bite of the gnocchi, the umami flavor, everything.

And we also got a cheeseboard that just looked beautiful!

Curate is a well-known authentic Spanish tapas restaurant led by Chef Katie Button in Asheville, North Carolina.

Cúrate is a celebration of authentic Spanish cuisine. For those who have visited Spain, the Cúrate menu will bring back memories of the country's best jamón Ibérico, vermuterías, and lively tapas culture. In recognition of the restaurant’s all-Spanish wine list, Cúrate was listed as one of America’s 100 Best Wine Restaurants by Wine Enthusiast Magazine in 2018. Cúrate means ‘cure yourself’ in Spanish, reflecting the belief held by chef Katie Button and her family that there are curative effects in sharing good food and wine with family and friends. Experience the essence of Spain in downtown Asheville… one plate at a time.

This restaurant was my first stop when I made it to Asheville, because I had heard so much about it. It's been recommended by Zagat and Lonely Planet, among others.

We had reservations for the restaurant, so we were whisked to our table to look over the menu.

There were a few things that caught my eye, but at the top of my list was "Pan de cristal con tomate."

That's bread, tomato, olive oil, garlic and salt - pretty simple. But simply delicious.

And, I got a side of manchego cheese to go with it. Honestly, I could live off this type of food.

The dishes are served tapas style - which means small plates - so I ordered a few different things to try.

Morcilla is one of those restaurants that's been on my dream list for quite some time.



The restaurant has been named one of the best in the country by Bon Appetit, and it's routinely lauded by foodies near and far.

The two things I’m about to say aren’t food-writer hyper­bole: (1) Justin Severino is the most underrated chef in America. (2) His new restaurant serves the best Spanish food I’ve had outside San Sebastián. I realize all this halfway through my meal at Morcilla, his love letter to the pintxos-eating, cider-drinking, fiercely independent Basque region of northern Spain. In front of me is a refreshing gin and tonic poured with house-made tonic and garnished with juniper berries and citrus, a foamy glass of Trabanco cider (yes, that’s a second drink, but it was dispensed from a two-foot-tall custom tap shaped like an arm!), and an army of small plates that I can’t keep my hands from. (Bon Appetit)

Unfortunately, it had been closed for quite some time due to water damage. And when it finally reopened, it was tough to get reservations. But we got it.



My group of four ordered a few small plates to try a little bit of everything on the menu. Above is fried artichokes with anchovy aioli and burnt lemon. 


Manzanilla olives with citrus, rosemary and olive oil.