March/April 2014 Issue

The opportunity came in the form of one of the most beautiful historic buildings at the Pearl Brewery—the 109-year-old former president’s headquarters and administration building. The McHughs and the Pearl team worked together to create a space that is inviting, inclusive, open and timeless—a blend of casual gastropub and gracious vintage brasserie.

Every aspect of the renovation reflects the McHughs’ deep commitment to the environment and sustainability. Many design elements include salvaged and repurposed materials. The beautiful longleaf pine floorboards came from a North Carolina tobacco barn; the tabletops were made from reclaimed Douglas fir affixed to cast-iron bases salvaged from an old supper club; and an administrative desk from Pearl brewery was transformed into the sink console in the men’s room. Sylvia selected many of the decorative touches, such as the organic Capiz shell (window pane oyster) lamps in the private dining area.

The McHughs’ philosophy carries through to the menu. “The menu reflects how we grew up,” Sylvia said, pointing to the fact that everything is homemade, locally sourced whenever possible, and nothing goes to waste.

The pickles, relishes, vinegars, and even the bitters for the bar are made in-house, as is the charcuterie, which is cured in an imposing temperature- and humidity-controlled case at the entrance of the restaurant. “The Charc Tank” holds sausages, pates, terrines, duck breasts and hams waiting for their moment of readiness to arrive. “Time and salt,” McHugh said, “it teaches you patience.” The prosciutto hanging front and center, gently swaying in the cool breeze, was put in to cure last October. “If you’ll stop by the restaurant in a couple of years,” he said with a smile, “we’ll taste it together.”

Meanwhile, a dollar from the sale of each charcuterie board is given to rotating charities, such as the Lymphoma Society, Wounded Warriors or Breast Cancer Society.

“We want to be a center of community,” Sylvia said.

Considering the McHughs’ level of commitment and where Cured is located—in an historic building situated at the epicenter of the burgeoning Pearl Brewery complex—she couldn’t be more right.

44 On The Town | March/April 2014