Following a battle with lymphoma, Chef Steve McHugh opened the restaurant that would earn him six James Beard Award nominations for Best Chef. In front of a custom charcuterie locker, Cured, laser-cut and set among vintage floor tiles, is both a declaration and a mantra. A tenacious dedication to the process that creates precise conditions for carefully selected ingredients, then steps away, leveraging patience as a tool. What was once the administration building for a brewery and bottling plant has been transformed into an establishment specializing in organically cured meats and artisanally pickled fruits and vegetables.