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.  
We do have a 24 hour, $30 per person cancellation policy.
Unfortunately, we can not accommodate parties larger than 8 guests.

No Show Policy
If you're running late, please phone the restaurant at 412-652-9924.
Please note that we hold reservations for 15 minutes.  
After 15 minutes we will seat the next waiting guest.

Morcilla Gift Cards

*Note: Morcilla is accepting gift cards and certificates from it’s sister restaurant, Cure.

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.


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

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


Lynn Falk
Bar Manager

Lynn Falk is bar manager at Morcilla. Falk is responsible for implementing the beverage program at the restaurant and brings an extensive knowledge of cocktails and mixology to the team. Prior to joining Morcilla, Falk was managing partner of Pittsburgh cocktail bar Acacia. Falk met Severino in 2011 where he was a server on the opening team at Cure, Severino’s first restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence. Falk started his career in hospitality as a manager at Firehouse Lounge and Embury in Pittsburgh. He is a native of Pittsburgh and attended the University of Pittsburgh.


Lisa Smaroff
General Manager

Lisa Smaroff is the general manager at Morcilla. Previously, Smaroff worked at Justin Severino’s first restaurant, Cure, where she started as a server and bartender, eventually working her way up to general manager. Before coming to Pittsburgh, Smaroff worked as a pastry chef at several New York City establishments including Blue Hill, Colicchio & Sons and The Pines. She is a graduate of The Culinary Institute of America where she studied Baking and Pastry Management.


Upcoming Events

October Hog Butchering Demonstration and Beer Brunch

Join us to watch, listen and learn while Justin demonstrates how he butchers whole hogs that are used for our charcuterie and restaurant programs. A multi course family style brunch will follow the demo and and beers from some of our local breweries will be poured throughout.

DATE - Saturday October 5th or Sunday October 6th
$85.00 per person + tax and gratuity
Price includes demonstration, lecture, brunch and beer. Menu is family style, menu modifications may not be available. Will take place at Morcilla, located at 3519 Butler St. Pittsburgh, PA 15201 CALL with questions or to reserve by phone.

RESERVE HERE by choosing the date and 11am.

Hog Butchering.JPG

September Threadbare Cider Maker Dinner (sold out)

Join Morcilla & Threadbare Cider for our Cider Maker Dinner, the second dinner of the 4-part Threadbare Cider Maker Dinner series. On September 17th, enjoy a five course tasting from Morcilla’s chef Justin Severino and chef de cuisine Nathan Hobart along with cider pairings from Threadbare’s head cider maker, Brian Bolzan.

Tuesday Sept 17th
6:30 pm
$75.00 per person + tax and gratuity
At Morcilla, located at 3519 Butler St. Pittsburgh, PA 15201


Beet Conserva
smoked goat cheese tahini/saffron maple

Roasted Pepper Conserva
sherry vinegar/garlic/olive oil

Manzanilla Olives
citrus/rosemary/ olive oil

Queso en Aceite
manchego/ meyer lemon/ padron peppers/ olive oil/ roasted garlic/ toast

whipped feta/harissa/smoked walnuts/za’atar

squid ink fideuà/roasted lemon/aioli

butifarra/roasted creamed corn/salsa verde

vanilla/peach/caramelized honey

A Few Additional Notes…….
You must be 21 or older to attend. You may cancel up to 24 hours before the dinner, any cancellation after that time will result in a $75 cancellation charge. Limited dietary restrictions can be accommodated for this dinner. Seating will be communal, if you have any seating requests, please contact us prior to the dinner. A credit card is required to reserve seats.

A word from our partners at Threadbare…
“At Threadbare we strive to craft cider and mead that is, foremost, food friendly. We devised this series with a simple objective: partner with some of Pittsburgh’s preeminent chefs to create three unforgettable cider dinners along with an epic finale tasting here at our urban cidery. You’re cordially invited to join us as we explore the gastronomic qualities of fine cider paired with the eclectic cuisines of Dianoia’s Eatery on Sunday August 11th, Morcilla on Tuesday September 17th, Black Radish Kitchen on Thursday October 17th, and a finale tasting event at Threadbare Cider House on Monday November 4th.”

“Threadbare Head Cider Maker, Brian Bolzan, is singularly obsessed with all things food and cider. Brian joined the Threadbare team with a passion for the science of fermentation and a dedication to creating high quality; innovative products after stints with both Jack’s Hard Cider and Flying Dog Brewery. As a board member with the Pennsylvania Cider Guild Brian is committed to legislating a more inclusive definition of hard cider as well as consumer education about cider styles.”

Save the date for the other events in the Threadbare Cider Maker Dinner Series

Threadbare Cider Maker Dinner with DiAnoia’s Eatery – 8/11/2019

Threadbare Cider Maker Dinner with Black Radish Kitchen – 10/17/2019

Threadbare Cider Maker Dinner Finale with DiAnoia’s, Morcilla & Black Radish – 11/4/219