Trending
MOST READ
Best Brunch

Best Brunch

Best of SA 2013: 4/24/2013
Dessert & Bakery: La Panaderia

Dessert & Bakery: La Panaderia

Flavor 2014: Los panaderos are in San Antonio. Brothers David and Jose Cacéres have opened the first of what could be many locations of La Panaderia, a concept the... 7/29/2014
Italian: SoBro Pizza Co.

Italian: SoBro Pizza Co.

Flavor 2014: If you build it, they will come. If you build it underneath their apartments, they’ll stop by for gelato, Napolitano pizzas and an excellent wine... 7/29/2014
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Our Picks for the 31st Annual Jazz’SAlive

Our Picks for the 31st Annual Jazz’SAlive

Music: Eddie Palmieri: 9:30pm Saturday. Jazz’SAlive has traditionally made sure to clear at least one headlining space for Latin jazz... By J.D. Swerzenski 9/17/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

The Up-and-Comer: Steven McHugh

Cured (set to open at the Pearl by the end of 2013)

Photo: Illustration by Jeremiah Teutsch, License: N/A

Illustration by Jeremiah Teutsch



Related stories


What inspired the name and concept?
We just really wanted something that spoke on many different levels. The food, drink and, of course, my struggles with lymphoma a couple of years ago. This restaurant is the result of looking at myself and saying, “you had a scare, what are you going to do about it?” We also want it to mean that as a guest you will leave cured of what was ailing you when you walked in.

How much of the food at Cured won’t be cured?
It will be a gradual process. I worked with John Besh for 10 years and had the opportunity to make so much charcuterie that it comes naturally to me ... to have this as a centerpiece of our menu. We will explore fermenting and making our own vinegars as well. Like 3 percent?

What did you love about New Orleans that San Antonio should be doing?
That’s not a fair question, there [are] so many differences and similarities that I wouldn’t change either one. In New Orleans, I rode a ferry to work across the river, now I walk the river to work. I was fortunate to spend 15 years in New Orleans and learn a bit about what makes it such a great food city. San Antonio is on its own pace and I am excited to be a part of the change.

Recipe: Chilled Summer Squash Soup with Avocado Crème Fraiche

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus