Since chef Justin Severino opened Cure in 2011, Pittsburgh’s Lawrenceville neighborhood has become a sort of foodie enclave. Along with his wife, Hillary Prescott, chef Severino has spent the last several years fine-tuning a menu based on products from the best larders, farmers, and butcheries in Pennsylvania. Beautiful Mediterranean-inspired plates of cured salumi, dressed-up oysters, and a small offering of pastas are what put Cure on the map. Now, the restaurant gives more focus to their four- and six-course tasting menus and beverage pairings. Sometimes these tastings begin with lardo and fermented radish crostini and move through intensely flavored bites of carrot panna cotta, spaghetti carbonara with truffles, and swordfish with punchy fennel relish. Come alone and there are a few seats at the bar where they serve fine sherries, ciders, and wines, as well as classic cocktails like ruby-tinted negroni and maple sweet habitants.