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  • I have been to Cure about 5 times over the course of its tenure here in Pittsburgh, and I have to say I've never been disappointed. I went on January 16, 2014 for dinner and it was pleasant as always. First, the ambiance in the restaurant is comforting and chic. It's hipster-rustic, with some animal heads on the wooden walls. Now that the restaurant has a liquor license, I started at the bar with a cocktail. I had a delicious rye whiskey cocktail made with, amongst other things, lambrusco and a sprig of rosemary. As a rye whiskey lover, this was simply beautiful. Colin the bartender does a great job. For appetizer, I had the crab fondue, which included lemongrass butter, pickled ginger, black garlic, grapefruit, avocado, shishito peppers, sesame, and bull's blood. It was simply amazing and had a nice light taste, while still being satisfying and filling. For the main course, I had the hanger steak, which was done medium rare to perfection. It was complemented with smoked butter, black pepper, and herbs, and the dish was completed with caramelized onion, potato-celery root gratin, sweet garlic cream, spinach, and tarragon pickled shallots. The potato-celery root gratin was delicious, and aside from the meat was my favorite part of the entire meal. I could eat that every day. It was creamy but not too creamy, and had a perfect texture. The meat had a wonderful texture as well. I had a glass of Malbec with dinner and it was great. I wish I had remembered the winery. Bottom line: Justin Severino is doing tremendous things with Cure. If I could drop $80 (with booze and tip) on dinner every week, I would be there every week without fail. I recommend it to everyone. RUN TO CURE. Thanks!
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