"Taking influences from his experience working under British chefs like Jason Atherton, Irish chef Andrew Walsh dishes out his creative brand of modern European food at Cure, the first place of his own. Walsh's heritage comes through in his signature snack: sourdough served with whisky-brined preserved cabbage and bacon butter, an ode to traditional Irish cabbage and bacon. Although the cooking at Cure feels like fine dining, the small restaurant manages to remain un-stuffy; the lack of a dress code makes it great for any occasion." - Annette Tan
