306 Pearl Pkwy., Suite 101 •(210) 314-3929
There's a lot to love about Cured — the historic venue, the fine dining but relaxed level of service, the varied and seasonal menu, the thoughtful wine list and Cicerone-picked beer selection are all definitely part of what makes dining here, in the hands of James Beard Awards Foundation finalist Steve McHugh and his staff, an experience. But that experience wouldn't be complete without a spread of meats, pickles and jams prepared by the kitchen and cured anywhere from 30 days to 12 months. These perfectly plated platters — available in your choice of three, six or nine meats at $18, $26 and $34, respectively — are a must-have during any visit. Choose from more than 15 options (this obviously means you'll have to come back to try all of them at least once more) including apple jalapeño pork rilletes, currywurst, smoked duck ham or 60-day Coppa, or let your server decide for you. Though it means letting go of any ounce of control you may want with regard to the board, the wave of relief/joy that washes over you once your charcuterie hits the table is palpable. Our latest excursion featured the (for a small up-charge) fierce lamb culatello, subtle pork jowl and the always-heavenly chicken liver mousse. Though the meats stand tall (or hang from the see-through cooler, rather) all on their own, the house-made pickles, jams, jellies and thin Brewer's Crackers all help make this the best charcuterie board in San Antonio, regardless of who's choosing the meats.
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