About Cure

Cure is a neighborhood restaurant with a small menu focused on local urban Mediterranean food. Justin's vision of Cure is for it to be a reflection of the seasons in Western Pennsylvania and its local farms.


Chef Justin Severino

Chef/owner, Cure

Justin Severino is the chef and co-owner of Cure, a neighborhood restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence, and nearby Morcilla, a spot serving pintxos and family-style dishes. Severino, a four-time James Beard Foundation award nominee for Best Chef Mid-Atlantic and a 2015 and 2014 winner of FOOD & WINE The People’s Best New Chef Mid-Atlantic, is a skilled whole animal butcher who brings an extensive charcuterie program and flavors of an Italian-American upbringing to his menu. 

Cure opened in the Lawrenceville neighborhood of Pittsburgh in December 2011. In 2015, Pittsburgh Magazine name Severino Chef of the Year. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine and one of the 25 Best Restaurants in Pittsburgh Magazine. Morcilla opened in December 2015 just a few blocks away from its older sibling, bringing Spanish-style charcuteria and traditional pintxos to the neighborhood. Since opening, Morcilla has been chosen by Pittsburgh Magazine as their 2016 Best New Restaurant, Bon Appetit ranked it number four in the country in their prestigious annual Best New Restaurants issue, and it was nominated for a 2016 James Beard Foundation in the national Best New Restaurants category.

Prior to opening Cure and Morcilla, Severino was the executive chef of Elements Cuisine and sous chef to Derek Stevens at Eleven Restaurant in Pittsburgh. From 2005 to 2007, Severino co-owned and operated Severino’s Community Butcher in Santa Cruz, CA with Cure and Morcilla co-owner and director of operations Hilary Prescott Severino. Before opening the butcher shop, he worked for several renowned restaurants and chefs, including Manresa with David Kinch, The Big Sur Bakery with Phillip Wojtowicz and Michelle Rizzolo, Bouche and L'Auberge Carmel with Walter Manzke, and Bernardus Lodge with Cal Stamenov. Severino is a 1999 graduate of Pennsylvania Culinary Institute.


Hilary Prescott Severino

Director of Operations/Co-Owner, Cure and Morcilla

Hilary Prescott Severino is the director of operations and co-owner of Cure and Morcilla, working closely with Justin Severino, chef and co-owner, to create a vibrant and personal atmosphere at the two Pittsburgh stand-outs. At Cure, a neighborhood restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence, and nearby Morcilla, a Spanish spot serving pintxos and large-format dishes, Prescott Severino oversees all business operations, including staffing and training. She is also responsible for steering the superlative wine programs at both eateries, offering a tightly focused selection to match Cure’s thoughtful menu and a Spanish-leaning list at Morcilla to reflect the duo’s travels on the Iberian Peninsula.

Prior to opening Cure in 2011 and Morcilla in 2015, Prescott Severino worked as a manager in several East and West Coast hospitality establishments. She was a manager at Ayrshire Farm's store in Middleburg VA, where she handled the store's rare breed meat, organic produce, specialty dry goods and cheeses. She also co-owned Severino's Community Butcher in Santa Cruz, CA and handled all of the company’s business operations. Prior to opening the butcher business, Prescott Severino served as the tasting room manager at Bernardus Winery in Carmel Valley, CA. She is a Pennsylvania Institute of Culinary Arts graduate with a degree in hotel/restaurant management.


Danielle Felix

Chef de Cuisine

Danielle Felix is chef de cuisine at Cure. Felix joined the team in August 2015 and manages the day to day kitchen operations and culinary program. Prior to working at Cure, Felix had her own catering business that specialized in serving independent films. She also held grilled cheese pop-ups at Rialto Cafe in Fullerton, CA and was a pastry chef under Rick Bayless at Red O Restaurant. Felix started her career working as a server at various restaurants while in school and it was there that she fell in love with the kitchen and transitioned her way into the culinary industry.

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