San Antonio Icon 'Cured' To Close January 4th

by Andrew Chalk

Big news. Cured was one of the first national-quality restaurants in San Antonio and set a standard for others to follow.

FROM THE WIRES...

Cured: A Pearl District Icon Closes After 13 Remarkable Years

After 13 extraordinary years at the center of San Antonio's Pearl District, Chef Steve McHugh announces that Cured will not be continuing its lease and will close its doors, January 4, 2026. Since opening in December 2013, the restaurant has been a fitting centerpiece of the historic "Jewel Box" building—the former executive offices of Pearl Brewery's president, dating back to 1904.

McHugh brought his progressive vision and personal story of resilience to this century-old space, transforming it into a destination that celebrated the blessings of life through food that was both beneficial to human health and deeply rooted in Texas culinary traditions. What began as a dream during his recovery from non-Hodgkin's lymphoma became a benchmark for ingredient-driven cuisine, where the laborious, time-honored curing process met contemporary creativity.

After 13 extraordinary years, Cured will be closing its doors. This decision comes with profound gratitude for every person who has been part of this journey—our guests, our team, and this incredible San Antonio community that embraced us from day one.

“When I opened Cured, the name represented two things close to my heart: my own successful battle against cancer and the artisanal craft of curing meats that became the cornerstone of our menu. What I didn't fully understand then was how much this restaurant would become a daily celebration of life itself—a place where appreciation and gratitude weren't just words, but the driving philosophy behind everything we did.

From our scratch kitchen came seasonally driven menus built on the purity of natural regional ingredients and hands-on, unadulterated methods. From every charcuterie board to every pickle jarred our commitment to craft and to something bigger than ourselves. Through our "gastro-giving" program, we donated $1 from every charcuterie board to charitable organizations each quarter. Each September, our "Cured for a Cure" dinner raised tens of thousands of dollars for the Leukemia Lymphoma Society—a cause that will always be deeply personal to me.

To the team who has worked alongside me these years: you have never been just staff. You are family. You showed up every day with the same dedication to our craft and our mission. You made guests feel welcomed, you honored the ingredients we worked with, and you understood that every plate we sent out was a celebration of gifts given to us to respect.

Thank you, San Antonio, for 13 unforgettable years. While this chapter closes, the spirit of Cured—appreciation, gratitude, and giving back—will continue in everything I do. Chef Steve McHugh

The restaurant's impact extended far beyond its handsome proportions and thoughtfully curated interior. Cured earned six James Beard Award finalist nominations, cementing McHugh's place among the nation's most respected chefs. But perhaps more importantly, he created a space that welcomed guests like old friends—from the decorative iron accents at the entrance to the signature meats curing in the glass Charcuterie Tank, to the massive cast iron door of Pearl's erstwhile president's safe.

Throughout these 13 years, McHugh's commitment to giving back has been as fundamental as his dedication to craft. Every September for X years, during Blood Cancer Awareness Month, McHugh hosts his annual Cured for a Cure Dinner to benefit The Leukemia & Lymphoma Society [LLS].

While the restaurant may close, McHugh's culinary philosophy and the essence of Cured live on in his cookbook, CURED: Cooking with Ferments, Pickles, Preserves, & More, published in Spring 2024. Co-authored with acclaimed food writer Paula Forbes, the cookbook offers more than 150 recipes that capture the cornerstone of McHugh's cooking—elevating produce at its peak and transforming seasonal ingredients through preservation techniques from pickles and jams to charcuterie and mustards. The book garnered national acclaim.

The interior walls that have stood since 1904 will continue to hold the stories, but Cured's chapter in Pearl's ongoing narrative is ending with gratitude for the community and the Pearl District that embraced Steve and his wife Sylvia, this restaurant, and made it a beloved San Antonio institution.

“We thank Steve, Sylvia and the team at Cured for their contributions to Pearl,” said Michael Joergensen, CMO of Silver Ventures.  “The list of accomplishments is impressive, but what I will miss most is how well they treated their team.”

To name a few accolades:

• Six-time James Beard Award Finalist for Best Chef: Texas

• Named one of Bon Appetit’s Best New Restaurants in America (2014)

• Texas Monthly recognition among the state's best restaurants

• San Antonio Express-News Restaurant of the Year

• Recognized for pioneering farm-to-table cuisine in San Antonio

• Instrumental in establishing Pearl as a culinary destination