Cure

About

Extra Local. Urban. Mediterranean.

Story

Cure is a neighborhood restaurant with a small menu focused on local urban Mediterranean food. Justin's vision of Cure is for it to be a reflection of the seasons in Western Pennsylvania and its local farms.

Justin Severino is a Chef dedicated to supporting ethical farming practices, humane animal husbandry, sustainability and traditional cooking techniques. Justin Severino is the chef and co-owner of Cure, a neighborhood restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence. Severino, a 2014 James Beard Foundation award nominee for Best Chef Mid-Atlantic and 2014 winner of FOOD & WINE’s People’s Best New Chef for the Mid Atlantic region, is a skilled whole animal butcher who brings an extensive charcuterie program and flavors of an Italian-American upbringing to his menu. Cure opened in the Lawrenceville neighborhood of Pittsburgh in December 2011. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine and one of the 25 Best Restaurants in Pittsburgh Magazine.

Prior to opening Cure, Severino was the executive chef of Elements Cuisine and sous chef to Derek Stevens at Eleven Restaurant in Pittsburgh. From 2005 to 2007, Severino co-owned and operated Severino’s Community Butcher in Santa Cruz, CA with his wife and Cure co-owner Hilary Prescott Severino. Before opening the butcher shop, he worked for several renowned restaurants and chefs, including Manresa with David Kinch, The Big Sur Bakery with Phillip Wojtowicz and Michelle Rizzolo, Bouche and L'Auberge Carmel with Walter Manzke, and Bernardus Lodge with Cal Stamenov. Severino is a 1999 graduate of Pennsylvania Culinary Institute.