Fodor's Expert Review Cured

Chef Steve McHugh brings his love of regional ingredients and organic methods to charcuterie-focused New American cuisine in a historic setting. Dishes change seasonally, but the primary theme is always meat (non-red-meat options include seafood, soups, and salads). The dinner menu is in course format: a shared charcuterie plate, first course, second course, mains, and dessert. Dinner menu standouts are the slow-cooked lamb leg with potato pavé and red cabbage; and the 30-day dry-aged rib eye with Bordelaise, mushrooms, and fries.

The restaurant's intriguing concept of retail groceries strikes just the right note: you can take home jars of bread-and-butter pickles, pickled okra, beer mustard, pickled carrots, orange mustard, redneck cheddar, dapper goat cheese, and more. Cured to Go offers a personal charcuterie kit of salami, country pâté, pork rillettes, redneck cheddar, house pickles, mustard, jam, fruit, candied pecans, and bread. The restaurant is in the Pearl's 1904 Administration building, one of the district's most recognizable structures. The interior is equally distinctive, complete with a glass case chock-full of house-cured meats, from which you can build your own charcuterie plate (with expert help if needed).