The Pearl’s latest eatery is also its newest crowning glory. As the first solo venture for chef Steve McHugh, Cured has set a new standard for an area already known for its innovative eats.
Housed inside the Pearl Brewery’s former administration building, a 110-year-old edifice that was carefully restored and adapted for restaurant use, Cured serves up New American fare. The interior is an exercise in inviting minimalism with clean lines, a soft white backdrop and details that honor the building’s past, from the exposed brick and custom ceiling tiles to the desk-turned-sinks inside the men’s restroom.
But the food is what draws you in time and again. From cured meats (get it?)—aged in-house from 60 days to 10 months inside the restaurant’s meat case, designed by architecture, planning and design firm Urbanist Design—and the scratch-made breads and spreads used for the rich charcuterie boards, McHugh and co. pore over every detail.
Cured’s menu expands way past its custom sausage. Stop in for a power lunch over the Blue Ribbon Burger with a bacon and beef blend patty, onion jam and Blue Ribbon American cheese sauce and fries; have a special occasion dinner with masa flash-fried oysters on a bed of tarragon-laced and pickled tapioca or savory pork cheek poutine; head in for Saturday brunch and order the must-have chicken and doughnuts with a spicy and sweet jalapeño syrup.
Not enough? Try the newly launched Midnight Hours, for select small plates and bottled cocktail sodas.
If you’ve got a carnivorous craving, Cured offers one of the best prescriptions in town.
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