Get ready, folks (Courtesy)
Talk about holiday gift, SA food junkies. Steve McHugh's Cured at Pearl will open its doors in late December. Although the press release hints at a Christmas opening, we're guessing the eatery will be open sooner rather than later.
McHugh (previously with Lüke San Antonio) will focus on regional ingredients to make pickled and cured foods (among other things).
Here's what you should expect, according to the press release:
The pickles - essentially 'cured' vegetables - are everywhere, from the Masa Fried Oysters with Tarragon and Pickled Tapioca; to the Cabrito Sliders with Chayote Pickle and Onion Sprout; even the Brewery Frank boasts an accompaniment of Nopalito Relish and House Made Ketchup. Eleven different cured meats grace the Charcuterie list, from South Texas Heritage Pork Coppa to Hogshead Cheese to Bacon and Frog Leg Rillettes -- order selections of three, six, or nine choices for a goodly range of McHugh's passion. One dollar from the price of each Charcuterie board is donated to a different charity rotating on a quarterly basis.
The restaurant will be inside the renovated Pearl's Administration Building, which was originally built in 1904.