Date Visited: 1/20/2024
Website: https://www.curedatpearl.com/
Charcuterie lovers, we’ve found the place for you! Cured at The Pearl, true to its name, is an upscale charcuterie restaurant in the Pearl Brewery district in downtown San Antonio. Tucked away in the recesses of The Pearl, those who find their way are in for an experience like no other!
Founded in 2013 by 6-time James Beard nominee chef/owner Steve McHugh, Cured is a true tragedy-to-triumph success story. Diagnosed with cancer, Chef Steve’s brainchild for an upscale charcuterie eatery had to be placed on hold while he went to war with the disease. Emerging cancer-free, he opened Cured, whose name has a double meaning – cured meats, and cured of cancer.
The restaurant itself is nestled deeply within The Pearl district, located in the original administration building that was initially build in 1904! Parking can be a bit of a challenge, as most of the lots are now owned by parking giant Laz, and there is next-to-no free parking (unless you have student or employee access to their designated lot). The Koehler garage, located next to Lynn’s alma mater of The Culinary Institute of America – San Antonio, has free two-hour parking, but there are increasing fees for longer stays.
Walking in, the restaurant has very much a classical French restaurant feel with low, ambient lights, candles on the tables, and hosts/servers dressed in white dress shirts serving prepared dishes from an open kitchen.
Everything is psychologically correct – Chef Steve and crew did a really great job updating the interior to look like a restaurant; the restoration work is beautiful, with a strong rich-toned wood theme, but kept some elements of the old building, including a see-through floor that basically splits the building in half.
Seating is mostly tables, and there is a winterized (with heating) outdoor patio area as well.
The menu, predictably, prominently features chacuterie (cured meats, artisan cheeses, jams/jellies, mustards/spreads, etc.!), but also features other appetizers and entrees. The staff is well-trained in terms of gluten literacy, and our server, Britton, was extremely helpful in assisting us with our navigation.
Most options either are, or can be made, gluten free with a few exceptions (most notably roux-thickened soups and any of the grain bowls featuring various strains of wheat, including but not limited to farro and semolina). They do have a dedicated gluten-free fryer for things like French fries, and much to Lynn’s pleasant surprise – fried oysters of all things (more on those in a bit).
The menu also features an extensive list of craft beer and select wines, but they also have a full bar with a few signature cocktails, though they can make just about any cocktail you ask for.
Drinks:
To open our appetites, we were served a complementary tasting of Chef Steve’s secret mulled wine recipe. This came served to us warm, true to the style. The aromas feature mulling spices galore – notes of clove, cinnamon, and nutmeg tantalize the nose, and then later the palate. This is supported by notes of red apple and cranberry, finishing with a lingering vanilla note. Very delicious!
Dinamita – Nice strong jalapeño flavor and slight (moderate for most) (pleasurable) burn. Cucumbers whisper afterward. Citrus and slight sour without an acid bomb. Concentrated and well-balanced. No slouch! Perfect for someone who likes margaritas and can handle a fair amount of jalapeño spice.
Espresso Martini – Creamy and decadent! Does not skimp on the coffee flavor. Well-balanced, perfect strength, and consistency. Everything you’d expect out of an espresso, martini, and more!
Charcuterie Plate – (mix-n-match 3, 6, or 9 choices; we chose 6)
- 5 month cured pork belly – shaved super thin. Excellent fat content and texture. Melts in your mouth. Incredible.
- Apple & jalapeño pork rillettes – Apple and pork go together like bread and butter, and they definitely do here! Soft and tender, succulent mouth, feel slight spice from the jalapeño jelly (ordered 2 of these; your choices don’t all have to be different items)
- Pork butter with lime zest – super airy with a very fine, soft texture. Good seasoning level, was hoping for a little more lime flavor.
- Sobrassada – kind of like a paté in texture, but well-seasoned and flavorful.
- Goat milk cheese – soft and creamy. Had that textbook goat cheese sharpness.
The plate came with added bonuses…
- Tomato mustard – lovely horseradish backbone with a hint of sun dried tomato. Excellent. (Lynn had most of this, as Laina is not a huge horseradish fan. She loved everything else, though!)
- Tomatillo mustard – tangy relatively mild for stone ground.
- Pickled tomatillos – amazing. Great pickle without being too salty, sweet, or sour.
- Pickled chow chow – pretty run of the mill but well-executed. Bright and tangy.
- Peach Serrano jam – definitely peachy, and with a slight heat. Very well-executed.
- Blueberry cardamom jam – very strong cardamom note tames the natural sweetness of the blueberry. Well-balanced.
Entrées:
Lynn couldn’t resist the Masa Fried Oysters – perfect cook, texture, and seasoning. Comeback sauce has a slight bite – I believe it to be a chipotle aioli. Light and crispy. My first fried oyster in a very long time. Laina wasn’t sure about these but felt adventurous enough to try a nibble, and loved them!
Laina chose the Medina County Parisa – cool temperature, extremely flavorful. Meat has tender, juicy consistency. Potent and heavenly diced onion. Savory cheese. Bits of a green pepper, likely jalapeño or poblano. The sauce on top was sort of a thin, creamy chimichuri, spiced up with a horseradish-like tang. Although she’s not too crazy about horseradish in general, the combo works, especially in the small quantity.
Crackers are bottomless, so don’t be shy about asking for refills!
Hours of Operation:
- Monday – Thursday: 3PM – 10PM
- Friday: 3PM – 11PM
- Saturday: 10AM – 11PM
- Sunday: 10AM – 9PM
Other Information:
- Reservations aren’t required, but they are ideal.
- Beautiful and well-organized website, chock full of information.
- Gluten-free fried items are fried in a separate, dedicated gluten-free fryer for those with allergies/sensitivities.
- Goat cheese is an option!
- Experienced chefs prepare house-made recipes – practically all jams, jellies, preserves, dressings, dips, and sauces are house-made.
- Private events available
- Gift cards available.
- Happy Hour from 3-6pm daily.
- Menus (multiple types) well-organized on their website.
- Online ordering not available, but they do sell some house-made items retail.
Highlights:
- Excellent finer-dining experience! Beautiful place with a unique, elevated menu.
- Pricey offerings, but extremely reasonably priced for what you actually get.
- Friendly and knowledgeable staff that takes initiative and prioritizes your food allergy safety. Takes a “better safe than sorry” approach.
- Ambient atmosphere, very historic yet carefully and lovingly restored.
- Very empowering and heart-touching backstory.
Verdict: A definite must-visit for a special occasion! We can’t wait to come back!
Texas Bite & Sip 