Embodying the nose-to-tail, artisanal approach, this restaurant in the Pearl complex cures the meat for its charcuterie boards, jars its own mustards, pickles cauliflower from nearby farms...and does it all with consummate skill (and without the pretentiousness that sometimes accompanies such efforts). This place works on many levels—from the excellent food to the bright, inviting space (it’s the former administrative building of the Pearl Brewery), to the friendly, electric atmosphere, which makes Cured a happy-hour and late-night favorite. The restaurant’s name is a double entendre, referring not only to the processing of ingredients but to the fact that chef/owner Steve McHugh won his battle against non-Hodgkin’s lymphoma a few years ago. Today McHugh is active in the community, giving back to causes that look for a cure. He spent years in the kitchens of several John Besh restaurants, and the menu’s subtle nods to New Orleans cuisine show it. (Don’t miss the smoked pork gumbo.) Among the powerful craft cocktails, the Bees Knees is made with a local farmers market honey.