Now is not the time for overcomplicated endeavors.
Okay, maybe it is, but simple always works too.
Take, for instance, a midday sliced duck prosciutto sandwich, a late-night bottle of small-batch pinot or a pre-night-out Chimay. Welcome to Cure, your new tiny East Village stopover for obscure meats and the wines that love them, open now.
There's not much to Cure (in a good way)—it's a small box of a restaurant chock full of antique Flemish chairs, Italian marble tables, exposed brick (American, we presume) and a picture window looking out on a quiet block of East 7th. So you'll want to drop in for a casual date to share a bottle of vino and a platter of lomo (pork loin), prosciutto di Parma and maybe a little chèvre if you're feeling frisky.
Or stop by in the morning or late night (they're open till 2 on the weekends) if you're looking for a to-go fresh sliced wild boar soppressata sandwich to get you through the day/night.
All of the meats and cheeses are sliced to order, will rotate here and there and, every now and again, will get thrown into a fresh quiche, Italian cheese fondue or a salad.
But let's stay focused on the fondue: salads and quiche are for the weak.
Okay, maybe it is, but simple always works too.
Take, for instance, a midday sliced duck prosciutto sandwich, a late-night bottle of small-batch pinot or a pre-night-out Chimay. Welcome to Cure, your new tiny East Village stopover for obscure meats and the wines that love them, open now.
There's not much to Cure (in a good way)—it's a small box of a restaurant chock full of antique Flemish chairs, Italian marble tables, exposed brick (American, we presume) and a picture window looking out on a quiet block of East 7th. So you'll want to drop in for a casual date to share a bottle of vino and a platter of lomo (pork loin), prosciutto di Parma and maybe a little chèvre if you're feeling frisky.
Or stop by in the morning or late night (they're open till 2 on the weekends) if you're looking for a to-go fresh sliced wild boar soppressata sandwich to get you through the day/night.
All of the meats and cheeses are sliced to order, will rotate here and there and, every now and again, will get thrown into a fresh quiche, Italian cheese fondue or a salad.
But let's stay focused on the fondue: salads and quiche are for the weak.
