An Anniversary Dinner at Cure

November 2012

“What do you want to do tonight?” I asked my special one in the morning.
“Well, I don’t really want to plan anything becaaaause… we have an 8:30pm reservation at Cure!”

On the list of “Best News to Hear Before Going to Work,” being surprised with plans for a dinner date at Cure ranks very highly! Being surprised with an anniversary dinner at Cure is even better yet!

Seat at the Kitchen

We local foodies have been praising Cure left and right, but it’s always encouraging to see a deserving establishment receive national recognition. Bon Appetit (one of my trusted favorites!) listed Cure as one of the nominees for best new restaurants of the year (#15 of 50). That most certainly calls for a toast! I’m sure there were rounds of campari to celebrate!

Pain d'epice

Foie Blonde and Veal Short Rib Terrine
pain d’epices, persimmon curd, whipped lavender oil, pomegranate, pea shoots, orange

Salumi and Kitchen

Salumi
calabrese, duck speck, chicken rillette, lardo

Salumi

Kitchen Scene

For a relatively small space, Cure offers so many experiences from a table for two, to seafood and drink pairings, to hog butcherings and at long last [for me], the heart of it all- dining directly in front of the kitchen. Sitting at the kitchen is like watching a show during dinner. The team really shines, with each person performing his or her role while still having fun, and it’s that fun factor that makes the front row seats especially worthwhile. Why wouldn’t you want to see passionate talent and joviality combine to produce the prettiest plates from a creative menu?

Kale and Mushroom

Veal Cheeks
apple cider, bacon, chestnut- cippolini risotto, crispy maitake, royal trumpet  mushrooms, crispy collard greens, fine herbs

Squid Ink Spaghetti Florentine

Squid Ink Spaghetti Florentine
Taleggio creamed spinach, parmesan, fried garlic, golden crumb, egg

Quality Control

Panna Cotta

Roasted Red Pepper- Vanilla Bean Panna Cotta 
burnt fennel meringue, fennel marmalade, olive caramel, tomato jam, white balsamic zabaglione, candied hazelnuts

Dessert Remains

I don’t have to dissect the meal’s rich flavors, the creamy textures or the bursts of pepper in an unexpected course because everything was eye-closing, mouth-poised, enjoy-every-morsel good. Nor do I have to say I told you Cure was good, legitimately good. Cure is my very own Pittsburgh food blessing, and now it’s a beacon to the outside world; Pittsburgh’s food scene is really evolving for the best… the best of the year, in fact!

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