If you have the blahs, Cúrate, with its extraordinary tapas and fun atmosphere, is the cure. Opened in 2011, Cúrate quickly became the hottest dining ticket in town, with reservations essential. Restaurant owners Ted, Elizabeth, and Katie Button, and Chef Felix Meana, formerly of the famed elBulli restaurant on the Costa Brava, brought truly authentic Spanish tapas to the mountains. There are about four dozen small plates on the menu (ranging from $4 to $20), about 80% of which remain throughout the year, though seasonal dishes are added. Especially notable are the cured Iberian ham dishes, the creamy chilled gazpacho, berenjenas la taberna (fried eggplant drizzled with mountain honey), and for dessert, espuma de chocolate (warm chocolate mousse with raspberry sorbet and hazelnut praline). The restaurant, in a 1927 row building just south of Pack Square, once Asheville's original bus station, is long and narrow, with high ceilings and exposed ducting; bar seating is popular, as you can watch the chefs cook and be at the heart of the action, but the small alcove at the back is quieter. There's an interesting list of Spanish wines, local and Spanish beers, and premium cocktails.