The Up-and-Comer: Steven McHugh
Cured (set to open at the Pearl by the end of 2013)
Published: November 6, 2013
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.