What ailments have your “Remedium” cocktail, with lillet blanc, gin, Absolut mandarin and prosecco remedied so far?
Melancholy, inhibition.  We have a Latin slogan, “Vinum remedium est,” which means, “Wine is the cure.”

You must have travelled extensively to select European suppliers. Have you gone to any unexpected places, such as haute couture fashion shows or opium dens?
No comment on that…best to keep life anonymous.

Having only one sandwich on your menu and calling it “The Sandwich” suggests such finality. Are there more sandwiches in Cure’s future?
Maybe, but we’re pretty committed to The Sandwich, because it’s awesome. It’s like a grown-up baloney sandwich. It has a thin slice of mortadello, pecorino, mustard, and mayonnaise. I’ve eaten one every day for the past two weeks.

The New York Times refers to culatello as the “Uber Ham.” The name’s literal translation is “Little Backside.” Which would you say is more accurate?
It’s the ham inside of the ham—the diamond in the prosciutto.  They have to decide whether to sell the whole leg of prosciutto, or just the “secret ham.”

Any plans to serve sweets, or is their absence meant to contribute to Cure’s unembellished aesthetic?
Eric made his mom’s recipe for apple strudel yesterday.

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What’s your favorite cheap snack in the neighborhood?
You can’t go wrong with any taco from Rancho Bravo.

Which wine would I find on your table right now? If it’s Mad Dog 2020, I won’t think less of you. I could see needing a break from “delicious” wines.
We like to call the wine we drink these days “brown wine,” which is Jameson.

You and your husband are food industry veterans. Are there aspects of places you’ve worked, like Grim’s and Honeyhole, that you hope to recreate at Cure, besides the thing where you provide people with food and drinks and a place to ingest them?
We’ve been in the industry a long time, and I think we’re pulling from everywhere we’ve worked. (Laughs) Definitely the part where they’re busy. Also, both of those places have owners who are very good to employees, and we want to emulate that.

How do you hope Cure’s proximity to Cal Anderson will affect business?
It should be great for business. We’ve tried to keep our menu accessible and affordable. Also, you just don’t want a heavy beer after a game of dodge ball, so we have Busch (laughs.)

As far as flavor is concerned, which cheap beers you decide to stock seems pretty arbitrary. What made you choose to serve Kokanee tall boys and Busch on Tap?
Kokanee has spent some time in our fridge, and it’s available in a tall can. We were looking for something that isn’t PBR.

Where do you go for wine in the neighborhood?
Tin Table. They have an incredible happy hour.

What would you say is the most unusual wine on the menu?
Maybe the Ribolla Gialla Primosic. Or the Bourgogne Aligote Perles D’Or — you don’t see that around very often.

You probably did lots of sampling while planning the menu for Cure. Ever try something that has been hyped a lot, and discover it tastes disgusting?
Nothing’s really been gross, but we haven’t tried any pates yet (laughs.)