Here’s your cheat sheet for Asheville Restaurant Week 2022

Take out your calendars (and stretchy pants) for this one, folks. From Jan. 18-24, rare deals and meals that include Spanish tapas, lobster rolls + Indian street food will grace our renowned dining scene for the Asheville Area Chamber of Commerce’s tenth annual Asheville Restaurant Week.

Here’s a cheat sheet that highlights some of the coolest deals from the 30 participating restaurants. If you’re hungering for more, see the full list here.

Pro tip: If possible, you’ll want to make a reservation at these spots. Also, we recommend calling ahead to double-check COVID-19 protocols such as vaccination requirements or temporary closures.


Cúrate’s gambas al ajillo — sauteed shrimp in sherry broth. | Photo via @pfephoto

Cúrate |13 Biltmore Ave. | Menu

  • A four-course meal from James Beard-nominated chef Katie Button for $42?! ’Nuff said. This Spanish tapas restaurant lets you choose two appetizers and an entree from a list of classics such as croquettes, gambas al ajillo, lamb skewers, and piquillo peppers. The meal finishes with a dessert of espuma de chocolate (Spanish for chocolate foam).

Chai Pani | 22 Battery Park Ave. | Menu

  • Learn exactly why Meherwan Irani’s restaurant was ranked by the New York Times as one of the best in the countryone chaat + tali for $24, or one chaat, two talis, and dessert for $40.


Holeman and Finch | 77 Biltmore Ave. I Menu

  • We’re stoked to see one of downtown’s hottest fine-dining restaurants on the list. For $30, cash in on cassoulet de castelnaudary (a traditional French white bean stew with sausage, duck confit, and pork), frisee salad, and sticky toffee pudding. Psst, we’ve tried the puddingand trust us, it’s phenomenal.

The Lobster Trap | 35 Patton Ave. | Menu

  • Seize the chance for reasonably-priced, gourmet seafood. For a mere $35, engulf a three-course meal that starts with oysters and includes the choice between bibb salad, salmon cake, or mussels for a second course and either a lobster roll, cioppino, or shrimp + grits for a third course.