If a restaurant could be defined “meat-centric,” Cured would unabashedly own the term. Chef Steve McHugh takes charcuterie beyond its bounds, with house-cured everything (meat, pickles, and more). Order a board to start, perhaps smoky duck breast, hot goat sausage, and plump mustard seeds; from there, move to plates small and large—how about foie gras prickly pear terrine?