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

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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

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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

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