Cure, which turns 10 this year, was one of New Orleans’ first stand-alone craft cocktail bars and one of the first in the United States to have one foot in the modern era and one in the golden age of cocktails. Opened by the group behind New Orleans’ Cane & Table, this welcoming bar with 14-foot ceilings, old brick, dark walnut wood, and dark leather seating has an industrial feel and an abundance of light streaming through the building’s two large arches. Located in an horse-and-buggy firehouse that was built in 1903, the Louisiana bar is equal parts destination and neighborhood bar. The drink menu, which changes eight times a year, has a few sections: Cocktail Book List (featuring interpretations of drinks from famous cocktail books); Cure Classics (cocktails Cure has done in the past); and Reserved Classics (rarer spirits or high-priced spirit-based drinks), like the bar’s signature Gunshot Fizz. Based on a Pimm’s Cup, the drink contains Peychaud’s bitters, macerated citrus peel, cucumber, strawberries, lemon juice, and simple syrup topped with bitter soda. The food menu features a country ham plate with Allan Benton's 16-month-aged ham, biscuits, whipped Steen’s cane syrup, and Creole mustard, and the Midnight Cuban. Bodenheimer’s mission is to make Cure into a classic Big Easy bar that outlasts its creators; he is well on his way to achieving his goal.