Masters of Cured Meat

Justin Severino’s Cure is a welcome addition to this Rust Belt city’s flourishing restaurant scene. The Pittsburgh native and former butcher describes his food as local, urban, Mediterranean cuisine. He’s a chef after my own heart, using whole, locally-raised animals (everything from duck and lamb to venison and pork) in a dynamic menu that’s anchored by housemade cured meat. These cured meats are Severino’s bread and butter (you probably got the hint from the restaurant’s name), so ordering the signature salumi platter is a must (expect a rotating selection of goodies – goat prosciutto, sopressata, duck rillets, bresaola, spalla). After filling up on the praise-worthy charcuterie, move onto dishes such as brioche-wrapped squab with pork belly and sour cherries, cassoulet with ham hock and ginger-apple-rosemary sausage, or squid ink spaghetti with sea urchin butter and butternut squash. The small menu is rounded out by a few reliable dessert choices, a lovely Pennsylvania cheese platter and a decadent dark chocolate soufflé cake with pistachio butter, olive oil and specks of sea salt.

Contact

5336 Butler Street
Lawrenceville, PA 15201
412.252.2595
curepittsburgh.com