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Cured Meats on Tompkins Square Park

The East Village scored another small-plates specialist six days ago with Cure, which refers to meat and not to, as we feared, a medicinal-juice bar. The owners’ travels through South America and Europe influenced the menu (below), which includes duck prosciutto and finnochiona, a salami with notes of fennel and curry. The wine list spans Italy, France, Spain, Argentina, and Chile. The room, with exposed wood beams and Flemish and French antique furniture, seats 25. Cure serves quiche and hot croissants beginning at 9 a.m. daily, and serves its healing meat platters throughout the day until closing time (midnight on weekdays and 2 a.m. on weekends).

CURES
Choose three dried cured meats served with roasted peppers, grain mustard, seasoned olives, fresh fruits and artisanal bread, 20

White Boar Soppressata
Imported from Greve in Chianti, a Tuscan specialty with sweet flavors and a mild hint of spice

Duck Prosciutto
Dry, cured thinly sliced duck breast aged in the traditional style of prosciutto

Finochiano
The salumi favorite – flavored with cracked fennel, black pepper & a touch of curry

Lomo
Boneless whole pork loin rubbed and cured, then air dried

Prosciutto di Parma
The pride of Italian dried meats – classic pork leg prosciutto bearing the five-pointed ducal crown of Parma

Salumi Salami
Mild with a slight tartness at the end, this signature salami is made with a touch of ginger

CHEESE
An assortment of a daily selection of international cheeses served with raspberry chutney, grain mustard, seasoned olives, fresh fruits and artisanal bread
3 Cheeses – 9, 6 Cheeses – 17, 9 Cheeses – 20

HOT
Saganaki of Kasseri cheese, served in ouzo and flambéed tableside 8
Gruyère, Pancetta & Baby Spinach Quiche 7

Spiced Italian Cheese Dipping Sauce served warm and accompanied by seasoned crostini 9

Cubanella & Jalapeño Peppers, Sharp Cheddar, and Onion Quiche 7

COLD

Brie served with fresh seasonal fruit, artisanal bread & raspberry chutney 9
An assorted mix of olives, roasted peppers, artichokes & seasonal vegetables 7
GREENS

Duck prosciutto served over baby spinach tossed with walnuts and topped with a pomegranate reduction 12

Pear & arugula salad topped with shaved parmigiano-reggiano, drizzled with a raspberry vinaigrette 8

Mixed, diced cured meats, fresh mozzarella and roasted peppers tossed with mixed greens and drizzled with aged balsamic & Extra Virgin Olive Oil 10

ONE

A sampling of three wines, paired with three cheeses 15

A sampling of three wines, accompanied with assorted meats 18

TWO
Enjoy a Cure or Cheese Plate, any two Small Plates and a bottle of our house red or white wine 50

Cure, 131 E. 7th St., at Ave. A; 212-777-7799

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