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  • Cured

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Cured Details

  • Dining Style: Casual Dining
  • Website: http://curedatpearl.com/
  • Email: info@curedatpearl.com
  • Phone: (210) 314-3929
  • Hours of Operation: Lunch: Monday - Friday: 11:00am - 3:00pm
    Dinner: Monday - Friday: 5:00pm - 11:00pm
    Saturday Brunch: 10:00am - 3:00pm
    Saturday Dinner: 5:00pm - 11:00pm
  • Payment Options: MasterCard, Visa
  • Cuisine: Southern, American
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Farm to Table, Full Bar, Happy Hour, Late Night, Non-Smoking Area, Patio/Outdoor Dining, Personal wines welcome, Private Room, Smoking Area, Smoking Area (patio only), Weekend Brunch, Wine
  • Private Party Facilities: On-site catering available in private room for 30 people seated.
  • Private Party Contact: Dee Coram (970) 209-5519

Getting there

  • Cross Street: Broadway
  • Parking: Private Lot
  • Parking Details: All Cured patrons are invited to park at all Pearl Brewery lots located all throughout the entire campus.
A word from Cured
Cured is the first restaurant by Chef Steve McHugh, featuring his unique take on American Southern cuisine utilizing the year-round growing season of the Texas Hill Country.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerFit for Foodies
  • Diners' Choice WinnerHot Spot
Diner Reviews
  • "Interesting building and interior, right in the middle of the pearl complex. Food was great but the noise level was a little too high for my liking. "
    Dined on 4/16/2014
  • "Very unique concept with the assorted cured meats. The Charcuterie selections are more than I have seen elsewhere and we enjoyed them all. The menu selections were unique as well and we most enjoyed the Chicken Livers."
    Dined on 4/12/2014
  • "Wife and I went to Cured on a whim for my birthday dinner. Smoked duck ham sinfully good, as was the pork belly and terrine. Watch out for the horseradish mustard....kicks like a Clydesdale! Beet and city's salad was refreshing. Wagu beef tartare was clean and delicious. I need a vat of the apple bacon butter to bathe in. 2lb hammock was amazing but fried kale garnish ALMOST stole the show. Good thing there was a ton of it! Deconstructed cheesecake was great and very visually elegant. Drink menu was complex without being intimidating. Our waitress was knowledgable and very attentive. GM very gracious as we heaped on the praise! Hint to anyone reading this: you know the food is good when San Antonio restaurantours are regulars!"
    Dined on 4/12/2014
  • "LOVED Cured. Loved it. Delicious charchuterie platter, awesome gumbo (best this side of NOLA), and a flat iron steak that melted like butter in your mouth."
    Dined on 4/12/2014
  • "Cured is an awesome addition to the Pearl. When you walk in a place and you're greeted by a huge locker full of cured meats, you know you're in for a special night. We were waited on by Amanda, who I will go so far to say is probably one of the best waitresses on earth. Her passion for the food, and your dining experience is clearly evident, in each course she presents. She also made sure Chef McHugh visited our table, one of the nights highlights. A vibrant, passionate man that is a joy to visit with. We shared the "Poutine", which my son claims is the best thing he's ever eaten, and the Local Lamb Loin, which we capped off with the Poteet strawberry tart. Cured has left a definite mark on us and I can promise we will be coming here often."
    Dined on 4/11/2014
  • "Our reservation request was processed in ten minutes, for that evening, and we even got our requested waitress. We actually occupied our table for almost three hours, with no pressure from staff to clear out. We drove the server crazy with questions about wines-by-the-glass and various entrees and appetizers, but she handled it like a pro. Professional service and supplies, good ambience."
    Dined on 4/8/2014
  • "Abysmal service. We felt unwelcome here. Waited 15 minutes after being seated, no greeting, no water, no nothing while our waiter chatted up other tables.Menu was not explained, pacing of service was erratic (entrees arrived while finishing 1st course), appetizer plates weren't cleared, no one checked to see if we wanted more to drink or our meals were satisfactory. We were treated like we didn't belong here and essentially ignored. Food was uneven. 9-piece charc. was very good except the flavorless ham terrine. Quail was excellent. Mussels were small but plentiful and good but frites were soggy, underseasoned, and lacking in potato flavor. Lamb was tough and awful. Carrot cake was very good; baked alaska was ruined by too much brandy."
    Dined on 4/5/2014
  • "Not a good place to go if your really hungry. Really small portions and high prices. Noise level too loud to have a decent conversation. For those prices I would expect a better dinning experance. Food was tasty just don't go if your very hungry protions not filling."
    Dined on 4/8/2014
  • "A very interesting and delicious addition to the SA food scene. This is not, however, for vegetarians!"
    Dined on 4/7/2014
  • "Very good had a great time I will be back. Great service, great food..."
    Dined on 4/5/2014
  • "Great service and ambience, however, none of the guests in our party liked the food."
    Dined on 4/5/2014
  • "Food was amazing, the inside area is ok nothing out of the ordinary. We had a reservation for 8:15pm and we waited for over 30 minutes. It is a very small place, the bar was crowded so we had to remain on foot the whole time we were waiting. It was very loud too, so overall it was good nothing extraordinary"
    Dined on 4/5/2014
  • "Wow - what a find in San Antonio. Great food - especially the charcuterie. Also, great wines by the glass. Ambience was relaxed, yet refined. Service was very good. I will definitely be back."
    Dined on 4/5/2014
  • "If you're looking for a place to have great food, good drinks and have a great time in awesome surroundings and take you're time enjoying all of these things, cured is an outstanding choice for all of these things. It's something you have to experience for yourself. All I can say is everyone should go to cured!"
    Dined on 4/5/2014
  • "After what was only my 1st visit, I can truthfully say "Cured" has quickly become one of my favorite places to eat, hands down!"
    Dined on 4/4/2014
  • "Besides the food and drinks being delicious, unique, and we'll executed, the location and energy was superb, as well as the service. Chef McHugh and his chefs and staff made dining there a memorable experience. Will definitely be back soon!!"
    Dined on 4/4/2014
  • "Great evening out! Fabulous food, service, and atmosphere! Definitely save room for the bread pudding, delicious!"
    Dined on 4/4/2014
  • "I made my reservation the afternoon before friday but never received a call about the fire that took place during the early afternoon on friday. Me and my date had to scramble around to find a restaurant and luckily was able to grab a table at NAO. I understand a fire is a big deal, but someone should inform me about the cancelation of service from Cured that afternoon whether it's Open table or Cured."
    Dined on 3/28/2014
  • "The location is great, food was wonderful and the wine list eclectic, but matched the food perfectly! I am ready to go again. Loved the fried oysters w/pickled tapioca & mixed green salad w/Texas goat cheese & smoked pecans. The South African Cabernet Rose went well with both and the Red Blend Saved went with the leg of lamb, waygu steak tartarre and pork cheeks! Thanks to Logan & Bob for making us feel welcomed and for the wine recommendations."
    Dined on 3/26/2014
  • "We saw the owner on Beat Bobby Flay and were intrigued by his story and restaurant. We already planned a trip to San Antonio the following week so made reservations. And we weren't disappointed we went! Everything was great! We ordered several small plates to share and each had unique flavors. The pork belly and pork pate were very tasty as was the gumbo. If possible get a seat at the bar in front of the kitchen...We carried on conversations with the sous chef and line cooks while they were preparing meals. They were more than happy to chat with all the customers. Beware...this place is very busy so always make a reservation. We were there on a Tues evening and it was packed."
    Dined on 3/25/2014
  • "Enjoyed the food, staff, and the Cheif was kind enough to speak with me during the lunch rush."
    Dined on 3/25/2014
  • "The tiny little burger was good. I will admit that. The French fries besides coming out cold were uninspiring. Not what I was expecting for the pearl. The finish out of the building is amazing."
    Dined on 3/24/2014
  • "This is one of the best foodie experiences in San Antonio. The chicken liver mousse, the beer can mussels and the faux gras is not to be missed! A Negroni or Bijou compliments the charcuterie very nicely."
    Dined on 3/24/2014
  • "Great food and a great atmosphere. We will definitely go again!"
    Dined on 3/22/2014
  • "Simple (or seemingly simple) tasty dishes made by handling ingredients with care is the hallmark of this place. Ingredients somehow are enhanced yet perfectly married with the other ingredients on the list that show the individuality and the pairing of the food. Case in point : the simple redfish: perfectly cooked with the right sear to enhance the sweetness of the flesh, and when paired with everyone on the plate makes for excellent eating. The deboned beef shank is another example where the beautifully melted cartilage is evident in the texture of the dish, and provides a perfectly mouthful when eaten with everything. The only slight disappointment was the trout and lobster which somehow did not come together."
    Dined on 3/21/2014
  • "First time experience and it was absolutely amazing. April our server did not disappoint and when I asked her to take lead on. The charcuterie she couldn't have done a better job. The food was flavorful and exciting you could tell time And effort went into each dish prepared that evening. I couldn't imagine the experience without Aprils help and the kindness of all the staff. I will definitely be returning and look forward to it."
    Dined on 3/21/2014
  • "The atmosphere was fun and located in the up and coming Pearl Brewery area. The food on the menu looked like it would be really good and interesting, especially for foodies; however, it only tasted a little better than so-so. The leg of lamb was over cooked and didn't even come with the bone. Food was generally lacking in great flavor, but the sliders and beef tongue were very good. They tasted how I would expect the rest of the items we ordered to taste."
    Dined on 3/21/2014
  • "Eclectic menu featuring lots of smoked and cured meats as the name would imply. The varieties are perfect, and a great wine list. This is the new San Antonio hot spot!"
    Dined on 3/20/2014
  • "Quail and Snapper were great however the bread pudding was very dry. Service was top shelf."
    Dined on 3/19/2014
  • "Enjoyed dinner at Cured with a colleague. Had three charcuteries, jalapeno sausage, pork rillettes, and ham hock verrine, all good; be warned that these are small portions: the sausage was several slices roughly the size of your thumbnail, and the other two were partially full little jars about the size of a table creamer. Other dishes were far more generously sized: fried oysters, not too special except the pickled tapioca "sauce" they sat on, very cool; house foie gras, just fabulous!; and the cabrito sliders, two fairly large sandwiches. Deconstructed carrot cake was interesting. House cocktails were so-so. Situated in a neat old building with a modern attachment."
    Dined on 3/12/2014
  • "Flavor is developing, concept is fresh, atmosphere laid back, Bar scene is the focus. Flat bread too charred needs to offer variety, and burgers need larger portion. Menu needs more options for special diets. Offer bision burgers would be an improvement , and or Kobe burger, sweet potatoe fries. Dessert concept is fresh! And healthy!"
    Dined on 3/14/2014
  • "Service was semi-prompt. He was busy but handling it well. Let me first say, everything we ordered was delicious. Mussels were top notch, boudin noir was fantastic, but your name is Cured and you hang amazing meats in the entry. It needs 2 things to go with it's cured meats, butters, mousse, and jelly. A WAY better wine list, and cheese. Fix that and I'll be there every week."
    Dined on 2/26/2014
  • ""Cured" offers a distinctive dining alternative when you want something a little different. Start with its crusty setting in old Pearl brewery. Then add its dedication to local products and its emphasis on a wide variety of cured and pickled products. Terrines, sausages, pates and mousses match well with a good wine and craft beer list. The atmosphere is open and friendly. It's a change for the better; let's keep it."
    Dined on 3/8/2014
  • "Went for the first time this weekend for my birthday. Food was great, the location and building were beautiful. Server we extremely knowledgeable and provided great service. Will definitely be back."
    Dined on 3/7/2014
  • "If you are a vegetarian or have issues with funny meats, this place may not be for you. Not many veggie options. Having said that, it was all very good. Charcuterie - sausages, terrines, ribolettos, pates, etc., good pickles Appetizers - couple of salads, fried oysters Main menu a little limited, but tasty steak and pig cheek poutine Dessert - doughnut bread pudding for dessert, which was okay. I've had that doughnut at brunch there, and it really isn't the best thing on their menu Drinks are really good, particularly the Moonshine Mary (their Bloody Mary) At night, the best thing might be to have a few friends and go for drinks and charcuterie, but they can't be people who are going to be creeped out by trying unknown meat things."
    Dined on 2/12/2014
  • "Started with three selections from the Charcaterie menu and wished we had done six. All fun, very tasty and all different. Had the beet, blood orange and avocado salad with green-all nicely balanced, letting the beets dominate, then the pan seared quail which was unbelievable -perfectly cook so it was tender and moist. The parsnips, grits with mole were understated letting the quail source in it subtle taste. Finished with carrot cake and earl gray sorbet. My o my.... All delivered with great service. Its was a foodies" perfect evening of food adventure. I hope this restaurant stays around. So much fun."
    Dined on 3/5/2014
  • "Cured is a fabulous place that specializes in charcuterie and updated American cuisine in the New Orleans sense in that the dishes are french influenced in terms of technique but unmistakably American. Paying homage to the name, the restaurant features various cured meats from a fabulous smoked duck ham to tongue pastrami. For the more substantial touch, they offer a silky chicken liver mousse and pork rilletes that would satisfy the most demanding palate. Entree's range from a perfect take on the traditional roast lamb that pairs earthy lamb with the always effective fingerling to a fabulous crab ravigote that makes you hunger for more. Oh and for desserts a perfectly composed bite of a beet twinkie makes it all come together!"
    Dined on 3/4/2014
  • "A small group of friends visited Cured for the first time in celebration of Mardi Gras and to try their advertised feature of buttermilk fried chicken, sausage, red beans and rice, biscuits and beer. While there was an error with the server that resulted in her bringing only 1 plate instead of 3, she was very apologetic and quickly rectified the situation. The food, while tasty overall, needed improvement. One plate had a piece of chicken that was undercooked in the middle, the beans needed to be cooked a little longer, and the "biscuits" were actually dinner rolls. The atmosphere is very modern and cool, but our table was in the corner by windows and we had to keep our jackets on to stay comfortable. Will give it another try, tho."
    Dined on 3/4/2014
  • "Had an out of town guest on short notice. Cured booked a great table and wait staff to help us. Loved the food and drinks and now we are a HUGE fan of deconstructed carrot cake!"
    Dined on 3/4/2014
  • "Pleasantly surprised by this very cool place. Interesting eclectic menu...very well executed...cool space...probably our best experience in SA. Highly recommend!"
    Dined on 3/3/2014