MooseLang
Well-Known Member
He took a brief hiatus to allow other posters to get up to his level. Should be back soon.
Pittsburgh
- Thread starter jakeox
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He took a brief hiatus to allow other posters to get up to his level. Should be back soon.
epicureIO
Well-Known Member
Well, this sucks: Cure in Lawrenceville to close in March; converting production facility for charcuterie
The Salty Pork Bits subscription I had was outstanding.
For those that use ad blockers:
The Salty Pork Bits subscription I had was outstanding.
For those that use ad blockers:
A restaurant that helped land Pittsburgh’s restaurant scene on the national map — Cure in Lawrenceville from Justin Severino and Hilary Prescott Severino — is closing after service on March 23.
With the birth of the couple’s first child several months ago and the recent launch of its mail-order salumi shop, the Severinos have decided to convert Cure into the production facility for Salty Pork Bits charcuterie, and eventually a retail location.
“Cure has been amazing for me,” said Mr. Severino. “It’s been a great honor cooking here, and it has created all these other opportunities,” he says, including the opening of Morcilla in 2015, also in Lawrenceville; collaborative chef dinners around the country; consulting gigs; business travel opportunities and more.
Cure has also earned a heap of awards: Mr. Severino is a four-time nominee for the James Beard Foundation awards. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appetit. And he was a winner of Food & Wine’s “The People’s Best New Chef Mid-Atlantic” in 2014 and 2015.
Cure opened on New Year’s Eve ushering in 2012, and from its perch in upper Lawrenceville, helped spark the neighborhood’s restaurant revival. Beyond Butler Street, Cure was of the first places that opened in the new Millennium to reach beyond Pittsburgh in its inspiration and ambition. When it opened, the PG wrote that Mr. Severino cooked “some of the most exciting meals” in Pittsburgh and beyond.
Over its seven-year run, the restaurant evolved from an interesting neighborhood spot to a crown jewel of the city’s dining scene. And as Cure’s reputation solidified, the decor and the dining experience changed, too: After the first year, Mr. Severino landed a liquor license, then built a bar and remodeled the restrooms. He later overhauled the kitchen — and expanded the menu to include, among other things, oysters and crudo. Then just last year, he revamped the dining room and moved the bar so it no longer overlooked the kitchen and gave his staff a bit more space.
In the early days, when Cure was a BYOB restaurant, a lavish assortment of cured meats was served on a board that cost $14. The layered accompaniments paired well with soppressata and bresaola, whipped lardo, and Negroni-spiked salami. And while the size and offerings on what’s now a signature plate changed throughout the years, charcuterie continues to define Mr. Severino’s career.
“Everything I do reverts back to charcuterie,” he says. He cited his experience opening his small butcher and charcuterie shop in Santa Cruz, Calif., after working at the acclaimed Manresa in Los Gatos, Calif. After moving to Pittsburgh around 2007, Mr. Severino worked, among other places, as the head chef at the now closed Elements, Downtown, a restaurant remembered for Mr. Severino’s butchering skills.
Back at Cure, the closing may have been a surprise to some of his staff. Yet “Cure was not the type of concept that I wanted to be a 20-year-old restaurant,” he says. And with the arrival of the couple’s child, “you realize it’s not just about you anymore.” He said he feels “no regrets” about closing and that Cure has been “the hardest thing I have ever done” as well as one of his “biggest accomplishments.”
Mr. Severino told his employees on Thursday, and intends to keep staff employed between sibling restaurant Morcilla down the street, the new production facility and the soon-to-open Larder at East End Brewing Co. in Larimer, which he says is on track to open in April or May.
Larder is a joint production with his friend and brewer Scott Smith, for which they’re converting East End at 147 Julius St. into a full-on pub, an 80-seat space with a beer-friendly menu, and counter service for happy hour and dinner, seven days a week.
After Cure closes in about a month, the Butler Street space will be dark for a month or so, then reopen as a production facility. It won’t be open to the public until after the opening of Larder at East End Brewing.
“Sometime after that,” the Severinos will focus on the retail iteration of Salty Pork Bits at Cure, where it will offer charcuterie, pate and dry-aged beef, but also “things everyone wants to eat,” like ham and mortadella, he says.
“As I get older, I want my food to be less pretentious,” which is why he wants it to be more of a delicatessen than a charcuterie, once the retail space is open to the public.
When that day comes, he wants people to be able to enjoy a plate of cured meats at the space, and to pick up some sausages they’ll cook at home. He says. “I want to serve things my mother would want to buy.”
With the birth of the couple’s first child several months ago and the recent launch of its mail-order salumi shop, the Severinos have decided to convert Cure into the production facility for Salty Pork Bits charcuterie, and eventually a retail location.
“Cure has been amazing for me,” said Mr. Severino. “It’s been a great honor cooking here, and it has created all these other opportunities,” he says, including the opening of Morcilla in 2015, also in Lawrenceville; collaborative chef dinners around the country; consulting gigs; business travel opportunities and more.
Cure has also earned a heap of awards: Mr. Severino is a four-time nominee for the James Beard Foundation awards. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appetit. And he was a winner of Food & Wine’s “The People’s Best New Chef Mid-Atlantic” in 2014 and 2015.
Cure opened on New Year’s Eve ushering in 2012, and from its perch in upper Lawrenceville, helped spark the neighborhood’s restaurant revival. Beyond Butler Street, Cure was of the first places that opened in the new Millennium to reach beyond Pittsburgh in its inspiration and ambition. When it opened, the PG wrote that Mr. Severino cooked “some of the most exciting meals” in Pittsburgh and beyond.
Over its seven-year run, the restaurant evolved from an interesting neighborhood spot to a crown jewel of the city’s dining scene. And as Cure’s reputation solidified, the decor and the dining experience changed, too: After the first year, Mr. Severino landed a liquor license, then built a bar and remodeled the restrooms. He later overhauled the kitchen — and expanded the menu to include, among other things, oysters and crudo. Then just last year, he revamped the dining room and moved the bar so it no longer overlooked the kitchen and gave his staff a bit more space.
In the early days, when Cure was a BYOB restaurant, a lavish assortment of cured meats was served on a board that cost $14. The layered accompaniments paired well with soppressata and bresaola, whipped lardo, and Negroni-spiked salami. And while the size and offerings on what’s now a signature plate changed throughout the years, charcuterie continues to define Mr. Severino’s career.
“Everything I do reverts back to charcuterie,” he says. He cited his experience opening his small butcher and charcuterie shop in Santa Cruz, Calif., after working at the acclaimed Manresa in Los Gatos, Calif. After moving to Pittsburgh around 2007, Mr. Severino worked, among other places, as the head chef at the now closed Elements, Downtown, a restaurant remembered for Mr. Severino’s butchering skills.
Back at Cure, the closing may have been a surprise to some of his staff. Yet “Cure was not the type of concept that I wanted to be a 20-year-old restaurant,” he says. And with the arrival of the couple’s child, “you realize it’s not just about you anymore.” He said he feels “no regrets” about closing and that Cure has been “the hardest thing I have ever done” as well as one of his “biggest accomplishments.”
Mr. Severino told his employees on Thursday, and intends to keep staff employed between sibling restaurant Morcilla down the street, the new production facility and the soon-to-open Larder at East End Brewing Co. in Larimer, which he says is on track to open in April or May.
Larder is a joint production with his friend and brewer Scott Smith, for which they’re converting East End at 147 Julius St. into a full-on pub, an 80-seat space with a beer-friendly menu, and counter service for happy hour and dinner, seven days a week.
After Cure closes in about a month, the Butler Street space will be dark for a month or so, then reopen as a production facility. It won’t be open to the public until after the opening of Larder at East End Brewing.
“Sometime after that,” the Severinos will focus on the retail iteration of Salty Pork Bits at Cure, where it will offer charcuterie, pate and dry-aged beef, but also “things everyone wants to eat,” like ham and mortadella, he says.
“As I get older, I want my food to be less pretentious,” which is why he wants it to be more of a delicatessen than a charcuterie, once the retail space is open to the public.
When that day comes, he wants people to be able to enjoy a plate of cured meats at the space, and to pick up some sausages they’ll cook at home. He says. “I want to serve things my mother would want to buy.”
nhindian1
Well-Known Member
Guess I need to make it to Cure soon.
Brewski2
Well-Known Member
Auggie’s Beer Warehouse in Murrysville got’em. Just picked up a four pack.
brother rebus
Well-Known Member
Got a 4pk of juju cans. happy about this change.
On the hockey beer spectrum, I was so struggled on paying $16 for a 18 of Labatt cans, that I grabbed a ****** 30 of Red Dog for the same price. yuge win for poison.
On the hockey beer spectrum, I was so struggled on paying $16 for a 18 of Labatt cans, that I grabbed a ****** 30 of Red Dog for the same price. yuge win for poison.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
tommyguz
Well-Known Member
Dude. That’s awesome. Thank you so much for the donation.
I’ll mention it in the post!!! Only 3 more days left. 16 boxes available.
Just finished my first 4pack. Always will be a top 3 IPA for me. I can get down with the haze but juju is on another level and the aroma is a punch in the face. Newmoney missin out. Hopefully it sits on the shelves for a little bit.
tommyguz
Well-Known Member
BadJustin
Well-Known Member
BadJustin
Well-Known Member
tommyguz
Well-Known Member
Last day for my charity LIF
preluderl
Well-Known Member
When you're the world's foremost *******, you're bound to ruffle some feathers.
OneDropSoup
Well-Known Member
Who knew Drie Fonteinen makes a lager?
tommyguz
Well-Known Member
They make a blonde and porter too.
moarhops1
Well-Known Member
There's a whole long story about 3F, how they used to source Lambic and that was good, then they tried to make Lambic and that was...ok, then they tried to Lambic & lager and that was bad so now I think they just make clean beer and source Lambic? **** if I know the entire store, I don't even know how they make donuts like 10' away from where I make my money.
OneDropSoup
Well-Known Member
The porter's sour. Is the blonde?
I always forget about that place and your post made me stop there instead of Rooz. Picked up a few 4 packs the other day. They had a really nice selection. I almost grabbed some Sly Fox Helles cans, but they were all just barely out of date (2/19 or something like that).
Evahflow
Well-Known Member
It's not sour. It's kind of Duval-ish.
tommyguz
Well-Known Member
Never had the blonde. I think the porter is just Brett.
Beerwanderer
Well-Known Member
As it turns out Amstel is awesome,
not that light ****. Trying to make room in my luggage for s 12pk or 2. Love the price for a 12pk
moarhops1
Well-Known Member
Careful man, vacation beers always taste better than that same beer not on vacation.
McMatt7
Well-Known Member
Like you've ever taken a vacation.
Beerwanderer
Well-Known Member
Nahh, Amstel is like Hamms, much better than it should be.
Kraftster
Well-Known Member
Anyone in here going to Mitski? Ended up with a single ticket and wouldn’t mind having someone to drink 8 month old ipas with.
preluderl
Well-Known Member
Has there been any info about Good Vibes 2019 yet?
barflybastard
Well-Known Member
Just the date, my man.
preluderl
Well-Known Member
Which is? I haven't even been able to find that.
Admittedly, I didn't try very hard.
tommyguz
Well-Known Member
The gram yo. As kids say. I think.
