More Love, Less Hate

When asking most Cure employees, if you could have one wish, the above statement is what most of them would say. Or maybe a few that have been around the block might simply say “World Peace.” More Love, Less Hate might be more attainable and as a group, we can start by sharing more love. We’ve started by donating 10% of sales and tips on June 15 to benefit the Orlando victims. We had also put out a donation bucket on the bar for the week through Sunday the 19th. By doing this, we have been able to send love from Cure and all of those who came down to help us. We raised $1,600.00 for the victim’s families. We thank you all for your love and generosity this past week!

We are nearing our one-year anniversary and we want to show our gratitude to the community for showing us so much support. Whenever possible we have fundraisers and donate 10% to the charity. It’s a great way for us to give back and for all of you, our amazing customers, all you have to do is to come in and enjoy a delicious meal, some smokey cocktails, or a flight of beer and bacon and know that your business is helping too! You never know when something is going to happen so when we can help a person, family or community that needs help, we will.

Whenever you can practice More Love, Less Hate. Join the movement. Feel free to use one of our graphics for your profile or cover photo and use the hashtags #morelovelesshate and #curethehate to inspire your network. Click here or here for two graphic options!

Cure will be doing another amazing fundraiser this Wednesday(tomorrow!). All day 10% of the restaurant sales will be going to The Mary Riordan Scholarship Fund. Mary Riordan was a lifelong Farmington resident and a very close friend of the Cure Family. For more information please visit The Mary Riordan Scholarship Fund and come Raise a Glass, Raise a Fork, and help Raise some Funds for a great cause. It is also 'Wine Down Wednesday', so select bottles of wine will also be half off! It's a total win-win.

Hope to see you all tomorrow!




A Smokin' Good Wine Dinner!

Monday, June 13th we'll have the pleasure of teaming up with G. Patel, Sommelier for Bottle Stop Wine for our very first wine dinner at Cure!  Paired with Chef Greg's exquisite dishes will be wines from TWO California wineries representing some of the best examples the West has to offer.  Ranging from the Alexander Valley to Napa Valley, this lineup is sure to impress.

Seating is limited and tickets are available online through Bottle Stop's  website. Advanced Tickets only, none available at the door.  Menu details with wine pairings below:


G. Patel, Sommelier for Bottle Stop Wine

Bill Monahan, Allan S. Goodman, Inc.

Stationary Hors d'Oeuvres
with Roth Sauvignon Blanc, Alexander Valley

1st Course
Smoked Toast, Brie, Orange Marmalade, Basil
with Roth Chardonnay, Sonoma Coast

2nd Course
Pastrami Bacon Wrapped Dates, Stilton Blue, Arugula, Micro Dijon/Honey
with Kuleto Native Son Red Blend, Napa Valley

3rd Course
Smoked Duck Breast, Blackberry Jam, Picked Beets, Lavender
with Kuleto India Ink Red Blend, Napa Valley

4th Course
Teres Major, Roasted Figs, Balsamic Caramel, Rosemary, Goat Milk Feta
with Kuleto Estate Cabernet Sauvignon, Napa Valley

Lemon Custard, Picked Cherries, Honey Crumble
with EOS Tears of Dew, Late Harvest Moscato, Paso Robles

$95 per person
includes tax & gratuity

Advance Tickets Only - No Sales at the Door
Click HERE to Buy Your Tickets



Battle of the Bourbons...

You like bourbon ?? Not afraid to go out on a Monday??
Well mark your calendars! You don't want to miss out on this awesome event !

Our first ever battle of the bourbons will take place Monday, June 6th @ 7 pm here at Cure. 

This event consists of a blind bourbon taste test of FIVE different bourbons, each one represented by its distributor. You will then VOTE for your favorite while enjoying passed appetizers that pair perfectly with bourbon. 

There will then be a blind taste test of 5 manhattans featuring the secret bourbons - and a vote for your favorite Manhattan - as well as passed desserts. 

We will crown the top bourbon and favorite Manhattan and will feature the winner for a big bourbon dinner in the fall ! 

Tickets are $55 for one person
And $100 for a pair of tickets (plus tax)

Contact us to purchase your tickets in advance!!



Stony Creek + Cure BEER-UNCH!!!

Saturday, April 16th from 10-2 we will be holding our second ever BEER-UNCH!! This time, we have the honor of working with Stony Creek Beer in Branford, CT!

Call for reservations ASAP or show up early for a seat in the pub.. Chef Greg has once again come up with some incredible pairings for this event. Check out the menu below!

graphics and layout: Jeremy Simches, cure logo: Greg Conyers



Spring Has Sprung at Cure!

Mint and Sweet Pea Panna Cotta

Mint and Sweet Pea Panna Cotta

Yikes. We haven't written here in a while.. the winter really just flew by! (And now seems to be making a re-appearance in April... whhaaa???) But despite mother nature's cruel jokes, we are sooo ready for a Spring awakening. Green grass, crocus, daffodils, cool weather herbs, spring garlic, radish, spring pea, the list goes on and on!

So much good stuff has happened over the last few months, but what we are most excited about sharing with you right now is that today we launched our SPRING MENU!! It is currently live on our site here, and we are also posting a few images from our Spring menu release shoot to help give you a visual.

So much creativity and time went into creating this menu, we are so thrilled to finally be able to share it all with you!

So please come in for lunch, happy hour, or dinner over the next few days to check it out and give us your feedback! It's always appreciated.

photography by : Jennifer Marcuson



Warm up with our Winter Menu and Events

photo: jennifer marcuson

We launched our winter menu this week, and we wanted to share it with you here! Chef Greg and Sous Chef Pete have changed up a few things on the food menu, but many of the fall favorites are still available, some with a winter twist! We have added a delicious Pork Tenderloin and Roasted Chicken as mains and the Roasted Beet Hummus appetizer and Kimchi Wings are getting rave reviews. Our dessert menu is a must try, all brand new items!!

Mixologists Matt and Nikki have created a killer drink menu as well; Orange Rose, Smokin' Gun, and Slaughterhouse Sour are among the new drink items.

As always our beer list is ever-changing with the best local brews around, so be sure to come in soon and check it all out. 

We also have some really fun events happening in the coming weeks at Cure! We will be having LIVE MUSIC every Wednesday night in the pub. We are always looking for new and different local acts, so if you or someone you know may be interested in playing at Cure, please don't hesitate to reach out!

Here is a list of some of our upcoming events that you don't want to miss!!

cold creek Brewery beer brunch

Saturday, January 30th at 10 am

tasting menu paired with Cold Creek beers (menu also available without beer pairing)

all Cold Creek beers are only $5 all day long!


fat tuesday Masquerade Ball

Tuesday, February 9th

New Orleans Style Tapas Menu and Drink Specials

LIVE MUSIC from 7-10 pm

a PRIZE for BEST MASK will be awarded, so come in costume!


Singles Saturday

Saturday, February 13th

Drink Specials and DJ from 9-12 pm


Valentine's Day

Sunday, February 14th

prix-fixe menu, 4 courses

two seatings; 5:30 pm and 8:30 pm

St. Patrick's Day

Thursday, March 17th

a Traditional Irish Menu, to be announced


As always, thank you for your support and we hope to see you down at Cure soon!


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NYE 2016

The new year is just around the corner and we are excited to invite you all to come join us for our NYE dinner and celebration!

We will doing two seatings in the dining room for our four course dinner; 6pm and 9pm. It is 60 dollars per person and includes a complimentary glass of champagne! Be sure to make your reservations soon, as Chef Greg and his team have once again come up with an amazing menu. We will also be offering tapas in the pub from 4pm to midnight!

2015 has been an incredible year for all of us at Cure, and we are so excited at all of the prospects 2016 has in store for us! As always, we couldn't have done any of it without all of your love and support and for that we THANK YOU! Looking forward to celebrating with you all next week!

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November News!

We can't believe October has already come and gone! Such a great month for all of us here at Cure. Here's a quick recap on this last month, and some up and comings for November!

The new Fall menu came out, which if you have yet to try, you MUST! So much autumn goodness; warm spaghetti squash salad, seared tofu scallops with roasted root veggies, warm kale and pumpkin salad, fried herb poutine, short ribs with cheddar grits, caraway salmon with roasted beets.. it just keeps going!

photo source:

photo source:

A few weeks back, Chef Greg, Sous Chef Pete, and our head Mixologist Matt all took a trip back to Channel 3's Better Connecticut to talk about a couple of our favorite Fall menu items; the Warm Kale and Pumpkin Salad, and the Cold Cure cocktail. You can check out the clip here if you missed it!

photo source:

photo source:

We also hosted our very first Iron Bartending competition right here at Cure. What a wonderful, fun night amongst industry friends! A huge thank you to everyone who came to play and a big congratulations to Justin and Shelby from Infinity Hall in Hartford for taking home the gold! Its was such a success that we are considering doing it bi-annually! Keep an eye and ear out for more details on that as it unfolds. 

Chef Greg was invited by Chef Tyler Anderson of Millwright's to partake in the Taste of the Nation event at the Riverview in Simsbury on October 28th. The Taste of the Nation is a fundraiser to benefit the organization No Kid Hungry to fight child hunger. Greg was honored to have been invited to it, and had a blast that night cooking for some very generous people and meeting so many other Chefs and Industry people! 

photo: Winter Caplanson, Connecticut Food and Farm

photo: Winter Caplanson, Connecticut Food and Farm

We are also excited to announce that we will be featuring different musical guests once a week live in our pub! We are always looking for new, different acts so if you or someone you know might be interested in playing at Cure, shoot us an email!

We are planning our next big event for Thanksgiving Eve: Gobble till you Wobble! We will have a DJ and will be running food and drink specials all night in the pub. It should be an awesome time so please plan on swinging by for a smokey bite and cocktail and getting your party on with us!

Last night we held our very first fundraising event, Kevin's Seven, and it was a huge success! We hosted 60 people for a buffet dinner in our dining room and 15% of the proceeds were given to the Kevin Adorno Memorial Fund. Local musician Brian Jackman played live after dinner. The turnout was incredible and everything ran beautifully! We are really proud of our whole staff and grateful to all of those who came out to support this cause. Scroll down for some photos from the event!

We hope your November is off to as great of a start as ours is, and as always we look forward to seeing you down at Cure!

photographer and blogger: Jennifer Marcuson



Fall into Cure

It's official, autumn is upon us!!! Chef Greg and Sous Chef Pete have been hard at work putting together the very first Cure fall menu. We are so excited to share it with you, after just a mere two months of being open we have already seen so much growth in our Cure family and we couldn't be more proud. And what better season to step it up a notch? Fresh gourds, pumpkin, kale, late harvest corn, apple; sweet and savory at it's finest. 

So with no further ado, here you have the Cure Fall 2015 menu, officially live this coming Thursday October 15th.



One Month Young!

photo: Jennifer Marcuson

photo: Jennifer Marcuson

Just over one month ago we opened our doors to the public! It has been one heck of a ride thus far, and we are so so grateful to all of you who have come out to support us! Without you, we simply wouldn't be, so from the very bottom of our hearts, THANK YOU!

We also have some fun stuff going on in the near future that we wanted to share with you all!


Brian Jackman will  be playing live in the pub again this coming Saturday, September 19th at 8pm. Pub is first come, first serve, so be sure to get here a little early if you want a seat!

The NFL season is in full swing and we are offering specials during games! So come on down and ask your server what we have to offer!

We have also started a daily happy hour from 3-6 pm with 5 dollar bites and drinks for 6 dollars and under!!

Chef Greg, Sous Chef Pete, and our head Mixologists, Matt and Nikki, have been hard at work on our fall menu.. it is literally going to knock your socks off. We will be sharing it as soon as it's finalized so keep and eye out for it!

photo: Jennifer Marcuson

photo: Jennifer Marcuson

Some awesome news for Chef Greg Marcuson, he has just been published in one of the most up and coming New England food movement magazines: Connecticut Food and Farm.

Quoted from a former editor of New York Magazine on Connecticut Food and Farm,

" When I tell you this is an award-winning magazine, I mean it. You have to join the Society of Professional Journalists and submit it for various excellence in journalism awards in photography and features. Absolutely gorgeous. One spread after the next." 

Head on over to check out the Fall 2015 issue, and read his interview on Fall comfort food! He even gives us one of his brilliant fall recipes in the article, Bourbon Glazed Butternut Squash!!

Chef Greg is very excited, and honored to be able to announce that he will be taking part in the Hartford Taste of the Nation for the No Kid Hungry Organization on October 29th 2015 along side some of the best chefs in New England! Tickets are on sale now so head over to their site and check it out!

He will also be making an appearance on WFSB 3's Better Connecticut with Scot Haney this coming Tuesday, September 22nd. He will be talking with them about fall finger foods and how to make your own homemade infusions!! You can watch it live at 3pm EST, or catch it on their site after it has aired.


We are leaving you with a few more shots from our grand opening night.. what a blast it was! We're so proud of the wonderful team we have built, and with each and every day we become more and more like family. What an honor to be able to share in this adventure with you all.

Hoping you are enjoying these last warm days of summer before Fall is officially upon us and, as always, we are so grateful for your patronage and look forward to seeing you down at Cure!

blogger and photographer: Jennifer Marcuson



Man Behind the Bar

We are counting down the days before our dream becomes a reality and we can finally share with you the fruits of our hard labor.. Oh. Man. We are so excited!!! We have been in training all week with our staff, educating them on all of the dishes and drinks that we will be offering on our opening menu. We not only want you to have top notch service, eats, and drinks when you come visit us, but we want you to walk into Cure and feel like home.. 

So to help make this possible, and to relieve the tension before opening day a tiny bit we thought we would introduce you to our Head Mixologist, Matt Landry.

Matt is brilliant behind the bar.. his professionalism and profound creative energy has found a perfect home at here at Cure and we can't wait for you to experience his genius yourself!! So much so, that he has kindly offered to share with you one of his favorite summer drink recipes.. just in time for the last few backyard BBQ's we have left of the season!

He calls this one the Mangopeña. It is an immaculate medley of sweet and spicy, perfect for these hot and humid weekends we've been having. We hope you like it!

the Mangopeña


ingredients and tools required;

  • 3 rounds of a jalapeño(deseeded)

  • 2 leaves lemon verbena(split)

  • 1/2 ounce fresh lemon juice

  • 1  1/2 ounce mango purée 

  • 2 ounces Tito's Vodka

  • muddler

  • shaker

  • strainer

  • glass

  • ice

Start by finely dicing two of the three jalapeño circles.

Place the diced jalapeño, lemon verbena, and lemon juice in the shaker and muddle.

Add the vodka and mango purée and shake vigorously.

Strain into a collins glass over ice, and garnish with the remaining jalapeño round.

Find some sunshine, sit back, feet up, and enjoy!



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The Grand Opening!

Hello Cure friends!
Thank you so much for supporting us as we bring our dream to a reality for all of you! We are blown away by the outpouring of love and kind words we have received from you all in the last few months. This has been one of the hardest and most rewarding things we have ever done and we are thrilled to finally be able to announce our grand opening with you!
If you have been following along on social media you probably already know that we will be opening our doors to the public on August 11th with local talent Brian Jackman playing live in the Pub starting at 7:30 pm! We will  be taking reservations, so don’t hesitate to call us at 860-321-7821 and get your spot reserved as we do have limited space and parking and wouldn’t want to have to send you away because we are too full.

We will be keeping you up to date on all specials, live music and happenings via our mailing list, so if you haven't signed up, click here and get yourself in the know because we have some awesome things in store!

Thank you so much again for all of the love and support, and we can not wait to see your beautiful faces down at Cure!!!

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A Summer Salad: Cure Style

Cure's Executive Chef and Partner Greg Marcuson

We are still hard at work behind the scenes at Cure getting ready to blow your socks off! As they say, some things are just worth the wait. We are so pleased to see how many of you are reaching out with so much love and support before our doors have even opened! Our grand opening date will be announced very very soon, and we will keep you all posted as to all of the details as soon as we have them, promise. But until we can actually feed you ourselves, Executive Chef and Partner Greg Marcuson wanted to give you a tiny piece of Cure that you can make right at home to say THANK YOU for all of your support.

Summer is the season for fresh herbs and juicy fruits and vegetables. What better way to combine the two with a sweet and savory Prosciutto-Watermelon-Pineapple Mint Salad?! The combination of the succulent watermelon and fresh Pineapple Mint medleyed with paper thin sliced prosciutto and crumbled goat cheese creates a perfectly balanced dish you can prepare at home in just minutes! (Leave the prosciutto out for a just as awesome vegetarian version!!)

So read on, hit your local market, and enjoy!

prosciutto and watermelon salad


  • three cups cubed watermelon into 1 inch squares
  • 10 pitted kalamata olives, sliced in halves
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup crumbled goat cheese(can be substituted with feta)
  • 10 leaves pineapple mint, chopped (can be substituted with another type of mint)
  • paper thin slices of prosciutto (leave out for a vegetarian version)
  • champagne vinaigrette (1/4 cup evoo, 1/8 cup champagne vinegar)
  • 1/4 tsp salt and pepper 

In a large bowl, combine watermelon, kalamata olives, sunflower seeds, 3/4 of the pineapple mint, salt, pepper, and 1 tbsp of vinaigrette. Toss until well mixed.

On a cutting board, butcher block, or slate, place four prosciutto slices as shown below.

Place the watermelon directly in the center of the prosciutto as shown below.

Lightly drizzle the vinaigrette over the top of the melon.

Sprinkle the goat cheese over the melon, and top with the remaining 1/4 of the mint.


repeat with the remaining melon if desired, a small watermelon should yield 2-4 salads(all other ingredients will need to be duplicated for additional salads)

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