San Antonio – One More Time

It has been less than a week since we arrived home from our four-day San Antonio adventure, yet we find ourselves once again pointinge the nose of Michael’s car south on I35. Opportunity knocked, and I couldn’t say no. This seems a perfect excuse to return to CURED in the Pearl District and indulge in their happy hour.

Plus, I love CURED’s charcuterie plates. The challenge is to get there, eat, drink and be merry, and get to the McNay on time. The car clock says 3 p.m. We should be able to do this. But why oh why are there so many cars headed south. We slow to a crawl.

CURED

At 4:30 the restaurant area is virtually empty—the bar is a different story. Happy Hour has been going on since 3 p.m. — half price specialty cocktails, half price wine, half price on some beer selections (which are extensive) and a special Happy Hour menu. We are shown to a table tucked in an alcove across from the kitchen, which for now is very private. Dinner might be a different story.

Since we have only one hour to indulge, we quickly choose what we want on the charcuterie plate, and what we want that is slightly more substantial.  I want a cocktail, but I also want to stay awake this evening during the McNay after-hours tour for members, so I have a glass of champagne. Michael is attracted to a Rough Diamond IPA from Spring Branch, Texas, a relatively new brewery we pass by often during our Hill Country wanderings. “It is hoppy, you won’t like it,” he tells me. Uninvited, I take a sip. It is good.

The Charcuterie Plate

The charcuterie is as good as I remember it being. I love the Apple Jalapeño Pork Rillettes, apparently, Michael does too. I make a mental note to order two of these next time. The charcuterie plates give you a choice of 3, 6 or 9 items, with a price of $20, $30 or $40 each plate, depending on the number of items you order.  The Smoked Duck Ham is delicious as is the Bresaola and Orange and Nut Salami. We also ordered Sudjuk and Cotechino –don’t ask me—one was great—the other was good, just not knock your socks off flavorful. The flavor came with adding some of the mustards or sauces to each bite.

Not all items are available all of the time. It is also best to ask your server to guide you if you don’t recognize any of the offerings, or be adventurous and throw a dart.  I advise six darts.

Burgers & Poutine

At 5:15 we dive into our main courses. Michael went Canadian and ordered poutine. (In Canada this is French fries, cheese curds, and gravy, at Cured this is French fries, pig cheeks, pickled cauliflower, a sauce, and cheese.)  Michael offers me a bite. It is really tasty.

I stayed American in my selection ordering a burger and fries. But what a burger. It is perfect. Larger than a slider but not quite a regular size burger, it was well seasoned, moist, and delicious. It is touted as a bacon and beef blend (no wonder it is delicious), with Blue Ribbon American Cheese, and onion jam. I would order it again in a heartbeat. A single is $8, a Double is $10 and a Triple is $12.  The French fry portion is so generous that Michael and I could order a triple and share. (I thought originally that a triple was three patties, but I now think–but don’t know for sure–that it is probably three small burgers.)

Once again, Cured doesn’t disappoint—it is just fun! And delicious.

CURED

You will want to go to CURED, so here is the low down, and if you want to go for dinner, I strongly advise reservations.

306 PEARL PARKWAY, SUITE 101
SAN ANTONIO, TEXAS 78215

210-314-3929