Cure for Haiti

  photo courtesy of jcs studio

photo courtesy of jcs studio

Our prayers and thoughts are with everyone who was affected by Hurricane Matthew, and who are still being affected right now.

We know that destruction and despair is in abundance right now over in Haiti and we are ready to lend our hands and hearts to do something big to help a community in desperate need.

  photo courtesy of

photo courtesy of

Starting this Wednesday, we will have huge donation boxes available in our pub for Haiti relief projects. We will be donating to a local church every weekend who has a sister church in Haiti and they will be shipping our donations directly to help out as many families as we can. We will have a donation bucket at the bar for anyone who wants to donate monetarily as well. We will accept donations for the ENTIRE month of October. I will post a list of all items needed ASAP.

We are also so pleased to announce that we will be donating 5% of our total sales for Wednesday, Thursday, AND Friday of this week.

So we urge you to come on in, enjoy some Wine on Wednesday, Tacos & Tequila Thursday, or plan your date night with us Friday, and help us help those who truly need it right now.

Again, beginning THIS Wednesday we will accept any of the items on the list I will post this evening to donate, monetary donations, and Wednesday - Friday 5% of ALL sales will be donated to relief funds as well.

Here is a list of items we will be accepting in our pub at Cure. On Wednesday, you can ask to speak with Nikki Simches, our Bar Director if you wish to donate items or to donate monetarily.

Items we will be accepting:
-Clothing & shoes for men, women, children & babies
-NEW Undergarments & underwear
-Feminine Products
-Baby Needs - formula, diapers, wipes, bottles, baby blankets, etc
-Pet Supplies
-Non-perishable food & paper products
-Plastic flatware & cups
-Flip flops
-Towels, washcloths
-Cleaning supplies
-Toiletries (shampoo, soap, deodorant, etc)
-Books & toys for children
-Monetary donations

Thank you all so much for your compassion and generosity. It will be more appreciated than we could possibly even know. #prayersforhaiti #cureforhaiti



The Fall Menu is Back!!!

 Warm Kale and Butternut Salad

Warm Kale and Butternut Salad

Our fall menu is officially back as of today! Some new items as well as some of our favorites from last year are making an appearance, as well as some amazing new cocktails!! 

Here are a few teasers of what you have to look forward to.. But who are we kidding? Why wait? Come on in for a bite or dinner and say hi! Happy hour goes til 6. See you soon!

 Roasted Pumpkin Hummus

Roasted Pumpkin Hummus

 Roasted Spaghetti Squash Salad

Roasted Spaghetti Squash Salad

 Sparkling Mulberry

Sparkling Mulberry

 Aper-All the Small Things

Aper-All the Small Things

 Howl at the Moon (as featured on  Buzzfeed !!!)

Howl at the Moon (as featured on Buzzfeed!!!)



For the Love of the Industry; Q+A with Nikki (Fall cocktail recipe included!!)

 Nikki Simches: Bar Director and Mixologist at Cure

Nikki Simches: Bar Director and Mixologist at Cure

Are you someone who loves to entertain? Do your friends talk about how they love coming to your home for dinner parties because the food and company can't be beat? Do your parties end up 3 times the size you planned them to be because you told all of your friends to invite their friends because you don't want anyone to feel left out (the more the merrier!!)? Is there simply something inside of you that loves nothing more than to make people FEEL GOOD? Well, we totally get it, we feel exactly the same way. (And you should come fill out an application to come work with us... just sayin'.. ;)

If you have ever been in the service industry, you are a unique kind of person. It's definitely not for everyone. It can be extremely challenging with crazy hours, not always the highest salaries, working holidays and weekends, constant overturning of staff. Yet it's an industry that if you ARE that person who enjoys it and excels at it, you will always come back to it. You do it because you love offering people an experience, because you want nothing more than to make people feel good. Whether it's with a new cut or color, or a relaxing massage or spa service, an incredibly refreshing cocktail after a long day at work, or a special birthday meal among friends and family, you feel best when offering an unforgettable experience to people.

At Cure, we do everything we can to create a unique and personal experience for each and every guest that walks through the door. We want to know about you, and for you to know about us too! So we've decided, what better way to make that happen than to start sharing some Q+A's and recipes from our Mixologists and Chefs with you all on a regular basis!!

We had our fall menu photo shoot last week with Jennifer Marcuson (we can't wait for that menu to launch October 9th.. yesss to Fall food!!!). She grabbed a few pics of Nikki and asked her some questions about her background in the business and why she loves doing what she does at Cure! AND she gave us a crazy delicious cocktail recipe that we're SURE will be a huge hit for your next Autumn dinner party! Check it out;

 making it's way back to the fall menu October 9th; the Pumpkin Kale Salad

making it's way back to the fall menu October 9th; the Pumpkin Kale Salad


why/how are you in the restaurant industry?

I started working in this industry almost 14 years ago. At first this was a job to put me through college, then it became my passion. I love being able to create cocktails that people enjoy, to train others to be able to do a job that helps them provide for their families, to give complete strangers an awesome experience that makes their day just a little better. This industry has created a pretty good life for me.

it can be a really tough business, what keeps you here?

It's challenging - but I enjoy a good challenge. This industry is constantly evolving - so I'm constantly learning. If you get bored, you're not capitalizing on all of the amazing knowledge out there. Beer is evolving, wines are endless, cocktails have absolutely no limits anymore. It's honestly incredible.

do you feel a drive to take care of people?

100% - My job is literally to make people have a good time. It's simply a perk that I get to create a menu with my bar team and put it in front of people and hear their positive feedback and see they're having a good night and knowing we're helping do that for them.

from where do you source your inspiration to create?

My peers ! I happen to be friends with A LOT of outrageously talented mixologists, bar managers and bar owners. Their successes are inspirational. This industry is all about support from your fellow bartenders ... We are our biggest advocates !

do you consider yourself an artist?

Absolutely. When you can put 5 random ingredients in front of a mixologist and they create something delicious - that's art work, baby.

how has cure helped you grow as a service professional?

I was given 100% creative freedom. I was given 100% trust into training my bar staff. I was given 100% support in whatever I needed to make the bar successful. Having support like that, makes such a difference. I became stronger creatively with no boundaries, I became a stronger teacher to train and educate the staff on things I know and am still learning, and I became a stronger person in general.


Howl At The Moon


1.5 oz Wolf Pecan Bourbon
1.5 oz Vermont Maple Cream Liqueur
2 dashes of cherry walnut bitters (we use house made bitters, but Fee Brothers makes black walnut bitters that could make a good replacement for at home!)
grated nutmeg
dark chocolate liqueur soaked Amerena Cherry(house made)


mix bourbon, maple cream liqueur, and the bitters in a shaker over ice, shake vigeourously, pour into a martini glass or a glass of your choice, and top with grated nutmeg,  spear the cherry on a toothpick or wooden skewer, place along the rim of the glass, serve and enjoy!!


We would LOVE to see pics of your home made versions of Howl At The Moon!! Please post your photos to facebook and instagram, tag us in it, and hashtag #curehowlatthemoon to share with us! We will repost our favorites!

written and photographed by Jennifer Marcuson



Whiskey Cocktail Night at Cure

Join us Monday, September 19th at 6 PM for our Whiskey Cocktail Night featuring:
Russell's Reserve, Wild Turkey, Aperol, Campari, Averna & Frangelico!

The evening includes an opening cocktail reception with appetizer, 2 small courses and a dessert each featuring a different cocktail.

$65 for One
$115 for Two
(Gratuity & tax will be added)

Must Reserve your spot by September 15th by calling (860)-321-7821 - Limited seats available!! 

Menu for this event will be posted as soon as it's available here, as well as in our Facebook event page!

**Loyalty Card Holders may use their Card for the evening!**

We also have a Bourbon Dinner happening in early October, details on this to come soon!!



One Year Young; Cure celebrates the community!

From the moment Chef-partner Greg Marcuson began dreaming of Cure, he knew he wanted to focus on small, homegrown and local. From the food and drink to the décor, he and his partners have worked hard to make and keep this vision a reality every day.

They knew from day one that they wanted images of historic Unionville to drape the walls. Chef's fiancée, Ally Davis, scoured the Unionville Museum and had forty-something black and white photos enlarged and printed on canvas and wood. Beautiful, story-telling photography of local firefighters hang in the pub, the ladies room houses a jubilant photo of a group of Unionville ladies before heading out to a costume party(one of them ironically is Chef's own great-aunt!!), and the hall way is lined with some beautiful yet haunting images of Unionville during the flood of '55. 

 black and white images of historic Unionville decorate the interior of Cure.

black and white images of historic Unionville decorate the interior of Cure.

Cure's focus has been, since day one, on the community. We opened our doors on August 11th 2015, and since that day we have been doing our part to embed ourselves in the budding community of Unionville. We have established numerous positive working relationships with local businesses. We carry beer from fifteen local breweries, two local liquor companies, four local beverage companies, five local farms, and four local small businesses.

We have also, in just one year of being open, donated to and participated in many local charitable causes and events including(but not limited to); local school fundraisers,the Chamber of Commerce, the YMCA, scholarship foundations, Taste of the Nation's "No Kid Hungry", Relay for Life, Big Red for the Arts, and more.

To thank all of you who have continuously come in to not only support us, but all of these other local businesses and charitable causes, we are celebrating our one year anniversary on Saturday August 13th and Sunday the 14th with half price bacon flights and drink specials all weekend long! We will also be having live music on Saturday the 13th from 8:30-midnight by local musicians, The Sons. 

We have just been blown away by all of the love and support the Unionville and Farmington residents have shown us in this past year, and we look forward to many more years of success and partnership together. From all of us at Cure, from the bottom of our hearts, we thank you.

photography: Jennifer Marcuson



Summa Summa Summa Time!

 our summer 2016 cocktail lineup!

our summer 2016 cocktail lineup!

This is a very special time of the year for us at Cure, as the very first menu we ever created together was last August! Our Summer 2016 menu officially launched this week, and we couldn't be more proud of all of the hard work and creativity that went into creating these dishes and drinks. You can check out what's new, and what we've brought back here... or you can just come on in to see it all in person! We've got Taco Tequila Thursday happening all day today too, so what better time for you and your friends to get down here and celebrate this steamy summer season with us?!

We'll leave you with a few mouthwatering images of some of the new items on the menu, if reading it wasn't enough to convince you to get down here ;)

photography: Jennifer Marcuson



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!


1 Comment

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!

1 Comment


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!