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2016 and 2017 “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. New World resources. It is the only fine dining restaurant in the nation's capital serving the cuisine of this flavorful region, inspired by the years that Tunks spent living and working in New Orleans. Together with executive chef Brant Tesky, he creates dishes that reflect the bounty of Louisiana in the finest of seafood and premium meats. Whether you opt for Acadiana’s Charbroiled Oysters with Garlic Butter, Parmesan Romano Cheese, and warm French Bread, or the New Orleans Style Barbeque Shrimp with Garlic Butter, Black Pepper, Worcestershire Sauce, and Warm Bread [one of USA Today’s Top 25 Dishes of 2005] – just shut your eyes and imagine yourself in The Big Easy.  

306 Pearl Parkway #101, San Antonio, TX 78215
Phone: 210.314.3929