Cured started as a showcase for house-cured and smoked meats on East Main Street in Butchertown, then grew into a fuller modern European menu as demand pushed past the original concept. The kitchen still leans on that founding craft — charcuterie and cheese boards remain a fixture — alongside dry-aged steaks in cuts like filet, ribeye, and tenderloin, beef carpaccio, osso bucco empanadas, ham croquettes, and pasta dishes such as carbonara. Polenta and a creme brûlée round out the savory-to-dessert range, and the bar turns out cocktails including a lavender gin and tonic and a fat-washed old fashioned.
The restaurant sources locally and promotes itself as Kentucky Proud, framing its cooking around traditional technique and regional ingredients. LEO Weekly named Cured its Best New Restaurant for 2025.
The restaurant sources locally and promotes itself as Kentucky Proud, framing its cooking around traditional technique and regional ingredients. LEO Weekly named Cured its Best New Restaurant for 2025.