Cured

The 23 Best Places to Go in the U.S. in 2023

"Restaurants like Cured, Pharm Table, La Panadería, 2M Smokehouse, and Carnitas Lonja are a few of the eateries that have recently been drawing gastronomes to SATX."

San Antonio Chef Steve McHugh Is Opening an Austin Restaurant - Eater Austin

"McHugh attracted national attention when he opened the charcuterie-focused Cured in the Pearl development in San Antonio in 2012." - Erin Russell

"San Antonio's Charcuterie Showplace Inspired by his time in New Orleans , Chef Steve McHugh brought to San Antonio a vision of a modern, welcoming spot with a killer charcuterie program, and that vision became his buzzy restaurant, Cured. Opened in late 2013 and having survived an on-premise fire, the restaurant has drawn discerning carnivores in for plates like monster 2-pound pork shanks, pork cheek poutine and cabrito sliders, all served in a elegantly utilitarian yet warm space. Not to be missed is the fine in-house charcuterie program -- or the see-through curing room front and center as you walk into the dining room. The wonderfully curated beverage menu features craft beers and wonderfully inventive cocktails. Cured is a must-visit culinary experience on any jaunt to the Alamo City."

Nominee: Steve McHugh, Best Chef - Southwest

The 38 Best Texas Restaurants, Mapped | Eater

"WHAT: The crown jewel of San Antonio’s restaurant-rich Pearl District. WHY: Cured’s name refers both to chef-owner Steve McHugh’s victory as a survivor of lymphoma, and also to the restaurant’s extraordinary charcuterie program. A glassed-in locker at the restaurant’s entrance displays beauties like culatello (ham made from the loin of a pig’s hind leg) aged for one year, and the kitchen assembles smart novelties such as hot goat sausage and catfish mortadella. Mexican flavors also murmur through McHugh’s modern American menu — masa-fried oysters over sopes with black beans and avocado mousse, bison tartare with huitlacoche puree, braised lamb neck with hominy stew. Look for the po’ boy specials at lunch: They hearken impressively to McHugh’s years of cooking in New Orleans. — B.A." - Bill Addison