Cheers March 2014

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 17 of 59 18 | MARCH 2014 Certied sommelier Sarah omas curates a list that's comprised primarily of Old World, natural and biodynamic, wines from lesser known varietals and small-production wineries. In lieu of a by-the-glass wine list, omas pops open a few bottles each evening, going table to table to oer small tastes and tell stories about the producers. Guests tend to ask for the right avors at the right time of year than name-drop spirits, which ts into Bar Marco's "no menu" philosophy, Fry says. "It's pretty incredible how savvy the Pittsburgh diner is becoming," he notes. CURE Cure, a neighborhood restaurant in the trendy Lawrenceville neighborhood, focuses on local urban Mediterranean food. e cocktail menu is inspired by the season and the cuisine, explains general manager Jennifer Buehler. "We make all our own ingredients here—vermouth, bitters, tinctures, liqueurs and sodas, and make many cocktails that pair well with fatty pork dishes," Buehler says. Cure cocktails mix rye whiskey with lambrusco, ras el hanout-spiced vermouth, peach liqueur and lemongrass tincture; and rhum agricole is combined with no sherry, paw paw liqueur and basil tincture. All cocktails are $10. Because of Cure's reputation as a craft cocktail bar, Buehler says guests don't expect to see clear neutral spirits on the menu. "We do have vodka, but only local Boyd and Blair," which is included in a cocktail mixed with lemon, pear and mint, she says. Cure also boasts a large Amari and digestive selection for after dinner sipping, Buehler notes. e tiny, four-seat bar requires a reservation during the weekend, but it's a spot for guests to grab a sip and a bite during the week. "We are seeing interest in the time and care that goes into each cocktail," says Buehler. Bourbon is hot right now in Pittsburgh, and it nds its way onto Cure's list in cocktails like the classic Boulevardier, a Hot Toddy, and in a Madeira-, cherry- and vanilla-based drink. e wine list, updated weekly, spans 60 to 75 bottles, with 8 to 10 available by the glass. e selection of wines from California, Italy, France and Spain reects Cure's menu. It's also aordable and accessible, with nearly half of the wines priced at $60 or less. "Food and wine should be fun, not nerve-wracking," says Buehler. Above left, a Bar Marco Bloody Mary, with a gherkin/prosciutto/manchego garnish. Right, the interior of Bar Marco, which opened two years ago in the Strip District of Pittsburgh. ADAM MILLIRON SCENE 16-22 scene pittsburg CH0314.indd 18 3/6/2014 8:06:26 PM

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