Bar Beat: Curras Dom

Tequila has, among the uninitiated, acquired a bit of a bad reputation. This is supposedly the stuff college students glug in their rotgut days or that’s simply shoved into legions of frozen margaritas on Cinco de Mayo.

Unexpected delight: One of Curras Dom’s masterly concoctions, the surprisingly smooth and pleasing avocado margarita. Photo by Jonathan Welch

In this part of the South—land of Bourbon and beer—Tequila’s often got short shrift, with few places knowing what good brands of the Agave liquor look like, let alone how to use them.

Its reputation, however, is utterly undeserved, and if you ever want the best kind of demonstration why (as well as a course in how Tequila is really done), you need to visit Curras Dom, tucked out on Weaverville Highway in Woodfin.

While a small space, with only a cluster of seats at the bar, Curras makes up for it with what are, at the moment, the hands-down best margaritas and tequila beverages in the area.

They come in a variety of flavors, from the Sunshine’s interesting citrus twist on the old classic, to the Oaxacan’s perfect amount of jalapeno (deliciously spicy, but it never overwhelms the flavor). They come on the rocks, generally the best way to have a margarita.

If you like it old-fashioned and have some cash to spend, go for Curras’ Top Shelf. It’s a superb, basic margarita. No frills, just perfection in a glass. Ranging from $7 to $11 apiece, the drinks are definitely for when you’re not counting pennies—but as a treat, they’re certainly worth it.

Even the frozen margarita, that old mainstay, has been given a twist. One of Curras’ signature drinks is the Avocado Margarita, and the flavors blend together surprisingly well (there’s also an Avocado Goddess in the restaurant, but that’s a story I’ll leave you, dear reader, to unravel for yourself).

Going beyond the margarita, they’ve also created concoctions like the Revolution—a combination of champagne, Anejo tequila and Gran Marnier. Not tastes one would believe go together, but it works.

If for some reason tequila isn’t to your taste, the rest of the bar selection is also admirably old school: This is one of a handful of places in the area that serves a Ramos Gin Fizz.

The environment is relaxed, with many in the crowd seeming to have recently gotten off work or be members of families out for a fine meal. At the bar, two real-estate agents were talking about how the market seems to be slowly, but finally, picking up.

Curras has also kept one of the finest and most-hallowed traditions of a Mexican restaurant: limitless complimentary chips and salsa. If you’re looking for a good bar eat to balance out the strength of the drinks, the Guacamole Salad is tasty and eye catching, with an assortment of much-needed veggies as well as excellent dip for the chips.

Bottoms up.

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3 thoughts on “Bar Beat: Curras Dom

  1. jenn

    I must attest to the luciousness of the avocado margaritas. They are truly addictive. The idea may sound odd, but the flavor truly works great!

  2. September Girl

    How many other cocktails can claim to be high in Omega-3 fatty acids?

  3. New Tequila Lover

    Before Curras, just thinking of tequila made me want to gag but the owner of Curras, Marco, got me all straightened out! He introduced me to a variety of tequilas that are made for sipping and savoring, not throwing down your throat in one shot. I now consider myself a tequila fan…and most certainly a fan of Curras excellent food! It’s the only Mexican restaurant in Asheville I consistently enjoy!

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