The Dirty Stall

Cure

Posted on: November 21, 2016

I really loved Esquina when Andrew Walsh was the head chef there, so when he left to open Cure, I decided to give it a try too – hopefully it would be as good as Esquina, and make me return multiple times.

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While I felt that the food was executed fairly decently and tasted nice as well, it didn’t stray far beyond the usual carefully-put-together fine dining style that seems to be almost synonymous with most of the fine dining establishments here now.

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It’s not a style I can’t describe with a word but if you look at the photos below, you should be able to understand what I mean.

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My summary is nice but boring – I wouldn’t go back a second time. Not to say that the food is bad, it’s pretty good – but somehow doesn’t excite me to go again.

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