Pittsburgh Restaurant Scene
Cure has become one of our favorite go to spots for a fabulous meal, so there was no second thought given to where we would spend our New Year’s. Apologies for the poor quality pictures, an iPhone is not ideal.
First Course: Awesome fresh oysters on the half shell served with a Rose/Lavender mignonette. Cure’s famous foie blonde, (always outstanding any way they serve it). Tonight it was served on a cube of brioche bread with fresh tomato jam, olive oil carmel, and raw radish. The tart, briny oyster and mignonette sauce countered the creamy, sweet flavor of the foie blonde. ~ A great start for what would turn out to be a fabulous meal….
Second Course: A lightly smoked slice of trout served atop tart pickled parsnips with a foam made of saffron and shellfish and a spoonful of cocoa, coffee and date sauce. Nice combination of textures and tastes on one plate.
Third Course: Creamy bowl of taleggio cheese and brown butter served with light crisp potato chips, thin slices of black truffle, and minced chives. Truthfully one of the best dishes we have ever eaten.
Fourth Course: Nice medium rare slice of aged saddle and a fresh spiced sausage (slightly overly spiced for D but perfect for T). Served over a sweet and slightly tart huckleberry gastrique. Also accompanied by a nutty chestnut puree with hazelnut crumbs and a chicory espuma. A wonderful mix of sweet, sour, earthy and gamey flavors.
Fifth Course (We were too eager to indulge and sadly did not get a photo)
A light and sweet chocolate souffle cake served hot with a sprinkle of sea salt, on top of an amazing pistachio butter. A light drizzle of olive oil and vin cotto. (A Cure standby, typically on the menu and one of our favorites)
Until this January Cure has been a BYOB restaurant, so we brought a bottle of Chateau Ste. Michelle 2011 EROICA, a semi sweet Riesling that complemented the meal well.
As always, a perfect meal at Cure. We love the ambiance and intimate feel of the restaurant. It is a little more adventurous of an eating experience, but if you are willing to take a risk, you will not be disappointed. Justin, Jen and the rest of the staff are always courteous, knowledgeable and attentive without being overbearing. We have already been to Cure 12 times in the year that they have been open. We have never left unsatisfied or disappointed. Cure will be closing for the first two weeks of January to install a full service bar. Giving us reason to go back yet again. Be sure to put this restaurant on your short list of ‘must try’ in the burgh.