Piles of cured meats lay next to several cheeses, dips and slices of freshly cut bread. Meanwhile, several cocktails frame the charcuterie board. It's typical night at Cured, but it's probably not what you'd generally expect from a restaurant.
Rather than serving your usual appetizers, mains and desserts, Cured focuses on presenting charcuterie platters that are really more of an experience than a meal, says co-owner Joti Dhanju. “It's a very social environment; it's a slow paced eating experience. It's like an event,” says Joti.
