After stints in the pastry department and as a captain at El Bulli, Katy Button and her fiance Felix Meana, decided to move to Asheville, North Carolina and open a traditional Spanish tapas bar. While the tapas format is about as prevalent as McDonald’s are these days, Button figured out that if she was able to adapt the local larder to the tapas format, her restaurant would stand out from the others. And so it goes that Button serves pan con tomate using heirloom tomatoes, or a salad of local baby beets served with Marcona almonds, pickled oranges, Mahon reserve cheese with a blood orange vinaigrette. And Button shows off her Modernist dessert chops with something she calls, Melon in Textures, which combine melon sorbet, mousse and compressed melon with a shaving of mint ice.