Beyond the grand and powerful doors of the century-old building once belonging to the president’s headquarters of the famed Pearl Brewing, holds Cured - chef and owner Steve McHugh’s first restaurant, which opened in late 2013. The seasoned chef from a small farm in Wisconsin has accomplished so much within his career - ten years in the vibrant culinaryy epicenter of New Orleans working as chef de cuisine for chef John Besh at August, followed by two years at Lüke in San Antonio — Besh’s first establishment outside of New Orleans. Yet, his most sterling achievement of all has been successfully battling cancer. After such a life-changing triumph, McHugh set out to open his gastropub, endowing it with a name that speaks to his feat as well as the artisanal cured meats hanging in view — the grit and sedulous focus of what lies ahead — and the mantra that good things come with time. It was with this hands-on, unadulterated cooking methodology and purity of ingredients that enhanced McHugh’s healing process. This from-scratch focus finds its way from the seasonally-dynamic menu featuring items such as Masa Flash Fried Oysters with Pickled Tapioca Pearls & tarragon and Slow Cooked Heritage Hog Gumbo with Smoked Andouille, to individually hand crafted cocktails and bitters. With one of the driving philosophies at Cured being appreciation, gratitude and celebration of life, Steve has implemented a bit of “gastronomic giving” — donating $1 from every charcuterie board ordered to a different charity each quarter. The progressive and honest approach resonates throughout the design, which honors its historic roots while adding modern, old-school and industrial chic accents.
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