www.cheersonline.com
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
