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Large Parties:  Please call (412) 652-9924 for reservation requests larger than 4 guests.  We require a credit card to reserve parties larger than 4 guests.  Unfortunately, we can not accommodate parties larger than 8 guests.  No Show Policy:  Please note that we hold reservations for 15 minutes. After 15 minutes we will seat the next waiting guest.  In the event that you're running late please phone the restaurant at (412) 652-9924.  We will make our best effort to accommodate your changing needs.

 

About Morcilla

Morcilla brings Spanish cuisine to the Lawrenceville neighborhood of Pittsburgh, just blocks from Chef Severino’s urban Mediterranean restaurant, Cure. The family-style menu fosters a convivial environment with a focus on traditional pintxos, while Severino’s signature charcuterie program takes on a Spanish accent.

ABOUT CHEF JUSTIN SEVERINO

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.

 

About Hilary Prescott Severino
Co-owner, Morcilla and Cure

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, Hilary 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, Hilary 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.

 

About Nate Hobart CHEF DE CUISINE AND PARTNER, MORCILLA

Nate Hobart is chef de cuisine and partner at Morcilla. Hobart manages all kitchen operations, including the restaurant’s whole animal butchery and extensive Spanish charcuterie programs. Prior to coming to Morcilla, Hobart worked under Severino as sous chef and charcutier at Cure, Severino’s flagship restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence, also located in Pittsburgh. Hobart joined Cure as part of the opening team in December 2011. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine and one of the 25 Best Restaurants inPittsburgh Magazine. Previously, Hobart cooked in Pittsburgh at Eleven Kitchen and Elements Contemporary Cuisine. Hobart got his start as a cook at Everson’s Pizzeria in Clifton Springs, NY. He is a graduate of Le Cordon Bleu Institute of Culinary Arts

Galleries

Upcoming Events

We are pleased to have so many local farms and farmers to work with in and around western Pennsylvania. When you dine with us, you are helping to support producers such as Who Cooks for You Farm, Penns Corner Farm Alliance, Heritage Farms, Tuscarora Organic Growers Coop, Wild Purveyors, Footprints Farm, Jamison Farm, Clarion River Valley Organics, Miller Family Farm and Laurel Hill Farm Trout.


 

Check out the series page for the full schedule of events at Cure and elsewhere.  We're pleased to be working with so many talented chefs from around the country this year.


 
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Threadbare Cider Dinner at Morcilla

One of our favorite local producers is expanding its offerings.  Wigle is ramping up the debut of Pittsburgh's newest cidery, Threadbare. Join us as we host a cider-fueled Spanish dinner at Morcilla. Enjoy jamon, croquettas and chistorra in a communal setting, as you get a first taste of Threadbare's classic Western Pennsylvania ciders.

Date: 6pm, Tuesday, October 17
Price: $95, exclusive of tax and gratuity
Tickets: Reservations available by calling Morcilla at 412-652-9924


Tastebuds

Tastebuds is a unique tasting event that features talented chefs from around the Greater Pittsburgh area serving signature dishes, while showing the power and positivity of friendship. The restaurant chefs team up with a buddy pair, who serve as the “sous chefs” for the evening.

Guests enjoy sampling an array of culinary delights while sipping on drinks at the open bar. The evening will also include the opportunity to bid on fabulous silent and live auction items, as well as live entertainment, all in support of our Friendship programs for individuals with intellectual and developmental disabilities (IDD).

Event Details

Wednesday, November 8, 2017
6:00 – 10:00 PM
Cocktail Attire

Location

David L. Lawrence Convention Center Grand Concourse
1000 Fort Duquesne Blvd, Pittsburgh, PA 15222