A partnership between chef Andrew Walsh (formerly of Esquina and The Study) and Joel Fraser (of The Cufflink Club), the minimalist and moody Cure recently did a menu overhaul, adding an a la carte option to their previous degustation-only set-up. You can still do set lunches and dinners. Just don’t miss delightful dishes like the crab salad with coconut rice, little dots of green curry, lime and pear, and the pretty exciting Iberico pork loin which comes with the lesser-seen pairing of smoked mussels and cauliflower done four ways.
