Large Parties: Please call the restaurant 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.
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 three-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.
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, Morcilla
Nate Hobart is chef de cuisine at Morcilla. 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 in Pittsburgh 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.
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 such places as Blackberry Meadows Farm, Penns Corner Farm Alliance, Heritage Farms, Tuscarora Organic Growers Coop, Wild Purveyors, Otterbein Acres, Jamison Farm, Clarion River Valley Organics, Miller Family Farm, Calkins Creamery, Stone Meadows, Birchrun Hills, and Arsenal Cheese.