Cure

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. Other standouts include foie gras mousse torched to resemble creme brûlée, a cold and garlicky almond soup drizzled over fat cubes of cured salmon, and beef tartare spiked with oysters and oyster leaves.