Cured in San Antonio offers house-made charcuterie and is housed in a building that is over 100 years old. Chef and Owner Steve McHugh shares his inspirational story behind the restaurant.
San Antonio’s Cured is rich in both history and meaning. A cancer survivor, owner and chef Steve McHugh calls the space “a new lease on life” for him and his wife.
McHugh also has a love of cured meats. He frequents a local farmers market to purchase full animals and vegetables he can pickle. McHugh then hangs various animal body parts in a temperature-controlled case at the front of the restaurant. The glass also holds his house-made pickled vegetables. The chef uses his own creations to create the restaurant’s charcuterie plates.
Part of a stretch of restaurants and shops occupying the area, Cured is housed in one of the oldest buildings on what used to be the property of San Antonio’s Pearl Brewery.
The building that Cured calls home was built in 1904. It served as the Pearl Brewery President’s executive offices and the cast iron vault that held much of the brewery’s money is still standing in the center of the restaurant. The vault now functions as a storage space for McHugh’s own infused alcohols.
Steve McHugh comes to San Antonio via New Orleans, where he spent ten years as the chef de cuisine for chef John Besh at August restaurant. McHugh has quickly made a name for himself amongst diners in San Antonio.
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