text: My wife and I recently had our wedding so we decided to go to Cure to celebratennWe got there early due to a surprising lack of traffic so we were told to go to the next door bar After spending minutes there it was time for our reservation After stopping back in they were still not ready for us About minutes after our scheduled reservation we were satnnThey had a robust drink menu I really liked that they served East End so I took the opportunity to get a Black Strap since I live pretty far south of Pittsburgh and it is hard to find down therennTo start we shared the large salumi plate It came with pieces of each thing listed on the menu The clear standouts on this platter were the duck speck toscano smoked pork rillett and rabbit terrine The other pieces while enjoyable were what I would consider on par with those you could purchase for your home The pickled vegetables and mustards added a more dynamic take to the meal as well The vinegar in the pickled carrot really helped break apart some of the oily remnants between piecesnnFor my entruee I ordered the duck This came as no surprise to my wife as I order the duck anywhere it is served Once it was served we talked about the nice presentation of the dishes Aside from the breast and confit there was a fried drumstick a half dozen braised dandelion leaves and a dozen halved pickled cherries The presentation was fantasticnnI tried one of the dandelion leaves and two of the cherries when the waitress came back to ask if everything was good Not having much to go on we said yes and continued with our meal This is where everything started to go downhillnnI tried the confit next The taste while fine could not compete with the texture It was soggy with an extreme amount of grit At first I could not place it It grinded on my teeth It was coarse and unforgiving It then hit me all at once wet sand My stomach started to turn after the first bite I tied two small more bits though each one was as bad as the first I could not finish it and gave it to my wife to try She agreed there was a lot of grit but she is not a very textural eater so she was able to finish itnnI decided to move on to the breast next Looking at it it appeared to be underdone It was difficult to cut and chewing had the same issue It would be the equivalent of blue rare for duck This coupled with fact it also shared some of the gritty texture of the confit turned me once more After scraping the surface of the breast I was able to remove the gritty texture This unfortunately removed a majority of the flavor as well This made finishing the rest of the breast a bit of a chore as it was now a mildly flavored chewnnThe drumstick was last This had the opposite problem of the breast It was overdone and a bit dry It thankfully did not have the grit issue the other two duck dishes had so it came as a welcome change of pace So in contrast to the other two dishes I found it good but standing alone I can tell it would have been subparnnDuring this entire time my stomach continued to churn from the first bite of the confit I excused myself and let things take their natural course I was not feeling well enough nor did I want to risk desert so we dropped cash and leftnnWith an underwhelming appetizer and an entruee that left me feeling less than well for the rest of the night due to some unknown grit and being poorly cooked I have to say that I most likely will not be returning nor can I recommend it to others