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Cure with Ken Morrison

Cure with Judith Cassel and Ken Morrison

Cured by Cure

Food has a funny way of making things better.  At the time of eating at Cure, considered by many Pittsburghers and outsiders the best new restaurant in the city, I wasn’t feeling great.  Of course not much has changed since then, but I do distinctly remember sitting down comfortably in the center of the room, with a glass of wine served by our soft spoken waiter, and instantly feeling more at ease.  As the dinner progressed, I couldn’t help but feel more relaxed, carried away from my troubles I had, if only for the evening.  With every bite and sip and sentence, I was reminded not of my stress and anxiety, but of how lucky I was to be experiencing this amazing food with people that I loved.  That’s why Cure is so special to me, in addition to being a really great addition to the Lawrenceville food scene.


The atmosphere of Cure is contained in a relatively small area, with the main dining area encompassing the space of an average American living room.  While it keeps everyone somewhat cramped, there’s also a coziness to the space.  The music they had playing was a tad too loud, and when mixed with the conversation of our neighbors in the small space, the din made our own conversations difficult to distinguish.  However, I really liked the overall layout and design of the space, including the open kitchen right behind us.


Our waiter was incredibly knowledgeable about the menu, knowing every detail down to where each cured meat on the charcuterie board was sourced from.  The only drawback was how soft spoken he was, making it difficult to hear exactly what he was saying.


The food at Cure is definitely superior to almost any other Pittsburgh restaurant, in part thanks to the locally sourced ingredients based on seasonality.  We had oysters from New Brunswick, the Salumi (charcuterie, which was one of the best I’ve ever had), and cauliflower soup (strong on the lemongrass but the crab had a nice flavor) to start.  My entrée was a roasted duck breast, cooked until tender and served with a sour red cabbage and sweet potato puree with hints of cilantro and vanilla that was really unique.  My wine of choice was a semi-sweet zinfandel from the Kunde family winery in Sonoma valley which went perfectly with my duck.


Very expensive, but if this isn’t on your own dime (as in my case, thanks mom and dad), then this might be worth a visit on a special occasion.




Phenomenal.  This restaurant takes the cake in nearly every aspect.  If they can work on the atmosphere and aspects of the service (like speaking up!) then I can see a near perfect score emerging.

Ken’s Take

This rustic oasis had a nice gastro magic about it. The waiter talked patrons through choices in an unhurried but helpful manner. The open kitchen was entertaining. This restaurant narrowly focused on what it did well producing an uncomplicated but excellent dining experience. From a business person’s point of view, I must also compliment them on their table turns and efficient use of space.

Ken Morrison is a entrepreneur and mentor in the Philadelphia area, specializing in petroleum and energy products and services for the region.

Cure is Lawrenceville restaurant focusing on local ingredients to “cure-ate” a Mediterranean inspired menu.  This nationally and regionally ranked restaurant is a must for any fine food and drink lover, and you can see all of their accolades, menu items, and more on their website:  http://www.curepittsburgh.com/

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