Cured at Pearl

Past the fantastic and intense entryways of the 110-year-old building that housed the extremely popular Pearl Brewing Company, in the space once having a place with its leader's central command, is Cured – gourmet expert Steve McHugh's exceedingly foreseen first restaurant.

This seasoned chef from a small farm in Wisconsin has accomplished so much within his career. His ten years in the vibrant culinary epicenter of New Orleans were crowned by his work as chef de cuisine for chef John Besh at August, followed by two years opening and overseeing Lüke in San Antonio – Besh's first establishment outside of New Orleans. Yet, McHugh's highest achievement of all has been defeating cancer. After such a life-changing triumph, he set out to open his own restaurant, endowing it with a name that speaks to his personal feat, as well as the artisanal cured meats hanging in view – a gritty glimpse of the epicurean pleasures ahead. Beyond will, character and vision, McHugh's rapport with food now instinctively insists on a purity of natural ingredients and hands-on, unadulterated cooking methodology that enhanced his own healing process. His from-scratch focus and his conscious use of ingredients proven to empower the human body – like Blood Orange, Sweet Potato, and Cauliflower – unites science with art, resulting in a purposeful, powerful, seasonally-dynamic menu. Dishes such as Sweet Potato Agnolotti with Bourbon Brown Sugar and Sage and Slow Cooked Heritage Hog with Smoked Andouille

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