Pittsburgh Foodies
Cure restaurant just opened in Lawrenceville and we had a lovely meal there. Chef/Owner Justin Severino has put together a top notch restaurant centered around charcuterie and local game. Menu choices are limited, but everything on it was absolutely delicious.
House specialty is the Salumi plate, which consisted of bruschetta with absolutely divine lardo, mortadella with delicious chunks of fat, chicken rillettes, smoked beef tongue, country pate and some quick pickled red onions. All were delicious, but particularly the lardo. I could sit and eat it til I gave myself gout. The beef tongue was also a particular standout. Everything on the plate was created from scratch by Chef Justin.
Other apps we tried were a very nice meatball over polenta and an addictive sun choke soup studded with crispy scallions. Both were excellent.
For my main I had as perfect a pork chop as can be found. Thick cut, moist and properly seasoned. Others had the cassoulet which was just a slight notch below but still quite good. The surprise standout was the Walleye in a bordelaise sauce. Chef told us about working in Northern California and jonesing for the trout and walleye from Lake Erie, and this dish explained why.
That’s the thing about Pittsburgh right now, people like Justin are coming home and applying lessons learned elsewhere to local ingredients. This is becoming quite a delicious town.
