Chef Peter Pollay earns kudos for having a dedicated gluten-free kitchen. The bustling restaurant ranked “Excellent” for its commitment to Best Practices through the Gluten Intolerance Group of North America’s (GIG) accreditation program. Dishes not to miss: Kale salad with toasted pumpkin seeds, currants, Three Graces Dairy manchego style cheese, lemon and Theros olive oil. Don’t miss the local Sunburst Farms trout with chorizo tomato broth, fingerling potatoes, pearl onions, celery, and cilantro.

With The Nightbell, Chef Katie Button brings the tapas-style flexibility and approachability of Curate into a second restaurant that specializes in regionally-sourced American ingredients. This is no strict farm-to-table experience. Button adds a hint of playfulness to dishes like her Deviled Egg: An egg cup filled with sweet corn sabayon, North Carolina smoked trout and pimenton. A delicate feuille de brick cone presents steak tartare –  dry-aged apple brandy beef is topped with smoked horseradish cream. Relaxed, casual dining pairs with a meticulously selected wine list and an amazing cocktail list.

Chef and co-owner Katie Button honed her culinary chops at the fabled El Bulli under the tutelage of Chef Ferran Adria. Returning to the U.S., Button and her, husband Felix Meana, opened Curate to bring authentic Spanish tapas-style dining to Asheville, the jewel of western North Carolina. Definitely start with a plate of cured ham (including Iberico), cheese and toasted bread with tomato fresco. Then blow your culinary mind with Pulpo a la Gallega, Galician-style octopus served warm with sea salt, olive oil, Spanish paprika and Yukon Gold potato purée. The beautifully curated Spanish wine list and house-made Sangria are the perfect pairings for a fabulous meal.

This 50-yard strip of Banks Avenue on Asheville's South Slope is a foodie bonanza, with Buxton Hall Barbecue, Catawba Brewing and Vortex Doughnuts offering the best in meat, beer, coffee, and doughnuts. Varieties change daily and always include a good selection of risen (yeast), cake and vegan doughnuts with deliciously different toppings. Order an artfully crafted latte and pair it with a salted caramel and bacon doughnut. Add some fruit with a second doughnut filled with gooey strawberry jam and dusted with powdered sugar.
Pro tip: Come early on weekends. Many of the most popular varieties sell out quickly.  

In a city rich with bakeries -- like City Bakery, OWL, Filo’s Pastries and West End Bakery -- it’s easy to satisfy a craving for sweet or savory baked goods. But Old Europe Pastries tops the list for its overall decadence, ever-changing variety and Old World charm. Everything is baked in-house daily -- from eclairs to tiramisu, lemon Bavarian to cheesecake. Our go-to is a chocolate éclair, unless chestnut cake is on the frequently changing menu. With gourmet coffee drinks and espresso, it’s a cozy, intimate seating.

Small plates (chaats) or platters (Thalis) make up the impressive, flavor-driven menu of Chai Pani. Claiming “mind-blasting Indian street food,” Chai Pani pulls its dishes from authentic sources and embellishes when it only makes the food better. There are lots of vegetarian options. Don’t miss the Kheema Pav, a spiced lamb hash simmered with tomatoes, ginger and aromatic spices, then garnished with onions and cilantro, green chutney, sweet yogurt and served on two toasted buns. Sound like a Sloppy Joe? They call it a Sloppy Jai!

Embracing both Asheville’s strong craft beer culture and the popularity of Japanese/American fusion, Ben’s Tune-up sits in a prime location on the city’s South Slope area. Don’t miss the savory and spicy Duck Ramen: Pork broth with braised duck, shiitake mushrooms, pickled onions, and cilantro. Oh heck, throw in an order of Basil-chicken Dumplings too! Great, laid-back atmosphere -- and plenty of local craft beers to taste through.

The stunning decor transports you to another world. The aromas set your taste buds at attention -- and the food is an experience you will want to savor. From a comfortable and easily accessible lunchtime buffet to its ala-carte dinner menu, Kathmandu masterfully covers three styles of cuisine: Nepalese, Tibetan, and Indian. Chicken or lamb saags are hearty and the Bheda Alo, which tender chunks of lamb and carefully chosen spices, are favorites here. Pair with an order of garlic naan.

Here, the crust tells the story. All Souls grinds its own flours and polenta that form the rustic, flavorful crust for a menu of imaginative pizzas. Veggies most often come from the neighboring farmers’ market and meats are sourced from North Carolina producers. Heritage breeds of livestock and veggies are the norm at All Souls -- not the exception. Try the NC soppressata, tomato, basil, oregano, garlic and aged goat cheese pizza. Eat, then wander the working galleries of neighboring River Arts District.

There are much bigger and more well-known Mexican eateries in Asheville. However, the more intimate booths and made-to-order plates at West Asheville’s El Paraiso make this THE place to stop. The food is always consistent, nicely presented and delicious. Burritos are hearty and plump. Order a variety of quesadillas to share.