The name Cure, taken from the Latin verb curare, which means "to take care of," refers to Andrew Walsh's first venture as Chef-Owner. The food at Cure is prepared with the highest care and intention, and it represents modern European cuisine.
In his cooking, Andrew is committed to highlighting the best seasonal foods. By incorporating international inspirations and contemporary techniques, he infuses a touch of whimsy, creating an approachable yet sophisticated food, beverage, and wine menu.
The delicious plant-based menu offers items like aubergine covered in togarashi furikake and pumpkin brûlée dessert with pumpkin seed pesto, both of which are served in a warming earl grey and mushroom broth.
But Cure has you covered if you're a meat enthusiast with dishes like foie gras custard that is gorgeously served with red cabbage purée and kohlrabi and beef short rib pastrami that is nicely paired with plums and sorrel. It is a magnificent presentation of the products and culinary influences from the Celtic nation of Ireland. Image Credit: Cure Facebook Page 2nd Image Credit
