Cured at Pearl is preparing to turn off the lights, closing the chapter on one of San Antonio’s most respected kitchens after more than 12 years of service and six James Beard Award nominations. Chef Steve McHugh’s flagship restaurant will serve its final charcuterie boards in early January, marking another bittersweet moment for the Pearl as it closes out a year of major change.
For McHugh, the decision to close Cured was anything but easy. The chef, who has spent more than 35 years in the restaurant industry, reflected on the long days and deep passion that built the restaurant into a local icon. While the experience has been a dream come true, McHugh said the time has come to step away from the daily grind of the kitchen and put his knowledge to use in new ways.
Cured’s closure adds to a tough stretch for the Pearl. Over the past year, several familiar names have exited the district. Full Goods Diner announced it will close December 31 after three years in business. Carriqui shuttered in October, and food hall concept Chilaquil closed later in the year. Another longtime Pearl favorite, Botika, closed last year.
Still, it hasn’t all been bad news along the river. The Pearl earned major culinary recognition this fall, with Michelin stars awarded to Pullman Market restaurants Isidore and Nicosi, while Mezquite received a Michelin Bib Gourmand. Michelin also once again recognized Ladino and Southerleigh Fine Food and Brewery for the second year in a row.
New energy has also arrived at Pearl. In April, Houston chef Levi Goode opened Otto’s Ice House just across the river, and San Antonio chef Jason Dady recently debuted Umai Mi, a pan-Asian concept, in Chilaquil’s former food hall space.
Cured will officially close on January 4, 2026, ending a run that helped shape Pearl’s reputation as one of San Antonio’s premier dining destinations. For many locals, it’s the end of an era, one remembered for bold flavors, house-made charcuterie, and a restaurant that proudly carried San Antonio onto the national culinary stage.