Cure Restaurant is one of GAYOT's 2013
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Cure Restaurant Review: At casual Cure you’ll select from a small, tidily-edited menu of “Snacks,” “Supper” and “Happy Endings.” By sharing a signature salumi platter --- with all meats cured meticulously in-house --- you’ll savor chef/owner Justin Severino’s talent and charcuterie skills in a charmingly rustic, high-energy space rife with camaraderie. Severino’s vision for Cure is an “extra local urban Mediterranean neighborhood place,” showcasing farmers, sustainability and humane husbandry. A love of pig is an asset here, though there are other options, including poultry, fish and vegetarian dishes. One good starter: chilled celery soup, with caviar, Gouda and lobster gelée. In another, sophisticated creativity flavors beef tartare, with morel mushrooms, chocolate, smoked chili, hazelnuts, green garlic, basil and beet-pickled pullet egg. A popular main course mates Heritage Farms chicken with peaches, bacon, pesto and polenta. For a happy ending, try the assorted farmstead cheeses, or chocolate soufflé cake with hazelnut butter, sweet fennel marshmallow, vincotto and extra virgin olive oil. So far it’s BYOB. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
