A view from inside Cure
Adam Milliron
After years honing his culinary chops in places like Monterey, Calif., and ­Upperville, Va., chef Justin Severino returned home to Pittsburgh to open CURE, a neighborhood eatery that’s both a beacon for sustainability and an omnivore’s delight. As one of the country’s leading butchers, Severino has designed an unabashedly meat-driven, Mediterranean-­leaning menu: The restaurant receives a whole hog every week, which Severino then cuts and cures into traditional and inventive charcuterie like salami nduja, coppa secca and pork ciccioli. Cure’s selection also features more varied dishes, such as an oxtail ravioli with honey cap mushrooms or grilled pickled Spanish mackerel (as well as the occasional vegetarian entrée), all of which draw from local farms and reflect Western Pennsylvania’s changing seasons.

Since its opening last year, Cure has received numerous accolades, including an appearance on Bon Appétit’s “Best New Restaurants of 2012” list. Plus, nearly everything about its menu and the location are sustainable. Severino built Cure into the shell of a 100-year-old dilapidated building that he gutted himself, lining it with salvaged barn wood and decorating it with refurbished furniture.

www.curepittsburgh.com