2016, 2017, and 2018 “Best Chef: Southwest” James Beard Award finalist chef Steve McHugh’s buzzy, rustic-chic restaurant in the heart of the Pearl District of San Antonio, TX, is endowed with a name that celebrates his successful battle against cancer, as well as the artisanal cured meats that are the cornerstone of his menu. McHugh’s journey began with six brothers on a small farm in Wisconsin; saw a vibrant decade cooking with John Besh in New Orleans; and ultimately took him to San Antonio, where, with a new lease on life after beating lymphoma, he opened Cured. McHugh’s culinary foundation relies on the purity of natural regional ingredients and the hands-on, unadulterated methods that enhanced his own healing process. This from-scratch focus finds its way to seasonally dynamic menus of cured delicacies from charcuterie to pickles. McHugh’s culinary integrity resonates throughout the design of the restaurant - built in 1904 as the headquarters for the president of the renowned Pearl Brewing Company, Cured honors its historic roots while adding splashes of modern, old-school, and industrial chic accents in stunning juxtaposition. The driving philosophy of this restaurant is appreciation, gratitude and celebration of life, and McHugh engages in active “gastronomic giving” by donating $1 from every charcuterie board to a different charitable organization every quarter. Each September, his “Cured for a Cure” dinner raises tens of thousands of dollars for the Leukemia Lymphoma Society. Since opening in 2013, Cured has gone on to garner praise from patrons and critics alike, being named a “Best New Restaurant” by both Bon Appétit and Esquire in 2014.
306 Pearl Parkway #101, San Antonio, TX 78215