Cured

A little bit disappointed with the food, especially they overcooked the 45 days dry aged angus to medium well from a medium rare order. It's a good cut of meat so what a waste! I didnt border to send it back since we were too full already and don't feel like waiting another 35min. The Charcuterie board is good but not a fan of the emulsified pork fat (pork butter). Really good service and good ambience though.

I met a friend here for happy hour and it was amazing! We shared a charcuterie board, fried quail legs, the spinach salad, and each had a boudain empanada--all stellar. The menu is Texas-centric featuring seasonal and local ingredients and our server recommended a cocktail my friend loved as well as a zero-proof drink for me that we both thought tasted as great as any craft cocktail. Service is friendly and I would go with their recommendations.

I would give this place 10 stars if I could. This may be the best food and restaurant experience I've had all year. This place is worth checking out. Soooo glad our waiter, Brian, explained the specialties of the house and convinced us to stay. cured cures all their own meat on sight and ages their own grass feed ribeye on sight. The cured meats and Patti's and picked items and cheeses that they spread out on their charcuterie board is beyond any I have ever experienced. Can not even describe all the different taste combinations you can create to party in your mouth with it. As for Brian, he was watching our every need and anticipating all the weird, specific request I could throw at him. I am not an easy customer. It felt like he was there on the food journey with us, like he prepared this himself and was trying to help us get all the amazing experiences that he himself got when he tasted it himself. Brian, I would like pastis, or absinth. Boom, he found it. Brian, I'm not sure which wine I want with my steak, well let's just try a few.....

Visited here while attending the market outside the Pearl on a Sunday. Fantastic, friendly service, very knowledgeable about everything on the menu, house specialties, etc. Big on recommending various plates to share...although that's not really what we had in mind. Brunch menu was interesting, to say the least. I went with some kinda sloppy joe topped with an egg, but was not impressed at all. The meat filling was spread THIN on thick pieces of sourdough. I left one slice untouched. Fries were ok. Everyone else seemed happy w their hamburgers, chicken and doughnut, chick livers, and steak & eggs. The star of the show was the mini charcuterie platter we got. Definitely would want to come back for just charcuterie items, but wouldn't focus on actual food items next time. The name says it all, stick with what their specialty is, and you won't go wrong.

My girlfriend and I love eating out and trying new places. This is by far one of the best places we have been to in San Antonio. A must go to spot for happy hour! 50 cent fried quail legs! Are you kidding me!? Love the bartenders friendly service, knowledge, and energy. From the moment we walked in, the service was fabulous, the food was amazing, and the drinks were unique and awesome! Cured will be hard to match! I doubt we will find a place anytime soon that will hold a candle to the experience we had.

I would highly recommend Cured if you're looking for something different. They have a varied menu with some unique dishes. The Prickly Pair (yes, pair not pear) was a great summer drink. My only criticism was that the food was lukewarm when it was brought out. My personal preference is for my food to be (temperature) hot. The others at my table were not bothered by the temperature.