Katie But­ton’s Asheville, North Carolina


CHEF KATIE BUT­TON “Hole Dough­nuts fries their dough­nuts to or­der, and they’re not cloy­ingly sweet. They’re hot and de­li­cious; you could eat three or four of them.” hole-dough­nuts.com

THERE’S MORE TO ASHEVILLE, North Carolina, than craft beer—though that alone is a good rea­son to visit. (The city is home to over 30 brew­eries.) This cul­tural hub has a rich ar­chi­tec­tural her­itage; it’s a place where grand Art Deco halls min­gle with a French Re­nais­sance–style manor (hello, Biltmore Es­tate), and there’s lo­cal art­work on dis­play in the River Arts District. But the real draw is the city’s killer food scene, a fact that led read­ers of our sis­ter pub­li­ca­tion, Travel + Leisure, to rank Asheville as one of Amer­ica’s top destinations in the magazine’s 2018 World’s Best Awards. For an in­sider’s take, we sat down with F&W Best New Chef alum Katie But­ton, chef-owner of Asheville’s Cúrate, Night­bell, and a new Ap­palachia-in­spired bagel shop, But­ton & Co.

Au­tumn colors in Asheville,(RIGHT); Cúrate(BE­LOW);a snack plate at OWL Bak­ery(BOT­TOM RIGHT).

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