Today, Eater returns to Asheville, North Carolina to focus on 13 newish restaurants that have been garnering some serious buzz. Like last time around, Eater has asked Ashvegas.com founder and editor Jason Sandford for his picks of the hottest openings of the past year or so.

So what’s hot in Asheville? Tacos — two new places have sprung up, one more traditional (Mamacita’s Taco Temple) and the other a bit more experimental (TacoBilly). Successful food truck operators are going brick and mortar (Little Bee Thai, Gypsy Queen Deli and Market). There’s also a new bakery committed to old fashioned bread-making (OWL), a beer brewery with a serious sandwich shop to match (Sweeten Creek Brewery), and a quirky restaurant that serves curries from around the world (Blue Dream Curry House). Without further ado, and in geographic order, the Eater Heatmap to new Asheville restaurants:

Chef/owner Adam Bannasch left a beloved downtown stalwart (Zambra) to open an East Asheville neighborhood bistro open for lunch, dinner, and weekend brunch. Gumbo and red beans and rice; an Angus burger; house-made gnocchi; and a plate of roasted turnips, blackened broccoli, and a fried egg flavor this wide-ranging menu of American food. Bannasch hails from New Orleans (his resume includes stints at Fiorella’s Cafe and the former Peristyle), but he’s determined not to let the blackened chicken po’boys and gumbo define his cooking.

Taco Temple, in a funky former gas station on the north side of town, is a sister restaurant to downtown’s Mamacita’s, a popular local burrito joint. Rotisserie-roasted chicken fills hearty tacos and tortas served in Mexican styles such as tinga (chicken cooked in a tomato sauce) or borracha(chicken simmered in a beer-based chile sauce). House-made tortillas wrap black beans and rajas poblanas, creamy strips of poblano peppers. Wash it all down with horchata, a traditional rice drink.

Under-30 creatives populate this high-ceilinged shop, where exposed brick walls ensconce students and laptop warriors craving single-origin coffees crafted with care. Local roaster Mountain Air Roasting and Onyx Coffee Lab provide most of the beans, and there’s a tea menu, too. Public cuppings and a stage open to improv performances make this a community crossroads in bustling downtown.

This upscale Chinese restaurant mixes traditional dim sum with contemporary offerings. A chic, street-side setting invites diners to try mushroom dumplings and veggie spring rolls. It also challenges locals to try foods they may be unfamiliar with, such as steamed chicken feet with black bean sauce. Authentic Chinese food is hard to come by in town, which makes Red Ginger a must-try.

Curry fans flock to this expansive, central downtown spot that revels in variety: There’s the “Vortex Vindaloo,” inspired by Portuguese tradition, and the “Cosmic Korma,” rooted in India. A spicy Thai green coconut curry and a scratch-made Japanese curry featuring local apples make this a worldly addition to the local restaurant scene.

With a seasonal menu of foods sourced from surrounding farms, foraged from the surrounding mountains and fermented by chef Justin Burdett, this downtown restaurant lives up to its name. Burdett’s resume sparkles with experience at Miller Union in Atlanta and 5 & 10 in Athens, Ga., and he’s putting it to use by creating Southern dishes with his own modern twist.

Chef Elliott Moss obsesses over wood-fired, whole hog barbecue. He’s stuffed his menu with classics like buttermilk fried chicken, pimento spread, and fried catfish, and spiced it up with dishes like a barbecue, hash, and rice plate inspired by his home state of South Carolina. Notice the old murals on the restaurant’s walls, which harken back to its days as a roller skating rink.