Cultura
New American restaurant · Asheville ·
Fermented New American cuisine in an upscale, plant-filled setting
Fermented New American cuisine in an upscale, plant-filled setting
"You’ll find moon-like orbs hanging from the ceiling and edible mushrooms growing on the walls at this New American restaurant. Once you peel your eyes away from the plants and stunning interior—where, yes, you can eat inside a giant wine barrel—you’ll find an excellent menu. Try to come on a Friday or Saturday for the seven-course chef’s tasting menu, which is heavy on ferments, as well as dishes inspired by local chefs who have cooked in the restaurant as part of the Cultivated Community Dinner Series." - laura hackett
"A restaurant that permanently closed following the devastation caused by Hurricane Helene." - Kay West
"Cultura’s focus on cultured foods gives executive chef Eric Morris the creative latitude to wander freely and dive deep with fermentation techniques. Order a la carte Thursday through Saturday to choose from small plates and entrees such as locally grown long beans with uni, chili crisp miso and prawn crackers, or swordfish with melon consomme and smoked tomatoes. Or roll with the seven-course tasting menu Friday through Saturday to try a little bit of everything. On Sundays, the playful Cease & Desist dinner series serves the chef’s imaginative takes on popular chain restaurant menus." - Gina Smith
"Smoked lamb shanks at Cultura: Chef Eric Morris mentions the smoked lamb shanks at Cultura as part of their often-changing menu." - Tykesha Burton
"For dinner, head around the corner to the stunning, plant-filled dining room at Cultura." - Gina Smith