Cúrate by Katie Button

Founded by chef Katie Button and her husband Felix Meana as a 90-seat tapas bar in 2011, Cúrate has since doubled in size and has become nationally acclaimed for providing guests with a fully-immersive Spanish experience, from hospitality to atmosphere to wine to food. Chef Katie has been nominated for five James Beard Awards, and the restaurant was named one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine, and one of Esquire's "40 Most Important Restaurants of the Decade."

At Cúrate, charcuterie and fresh & cured sausages are made in-house from local North Carolina hogs, and the chef-driven sourcing team is always on the search for the finest imported ingredients from producers across Spain. From fresh chorizo and chistorra sausages to fresh Ibérico de Bellota pork to paella to creamy Basque-style cheesecake, let Cúrate transport you on a culinary journey through Spain, from the comfort of your own home!