If Chef Steve McHugh’s Cured restaurant shows his roots in rural Wisconsin and his adopted home-town of New Orleans, Landrace picks up where Cured left off, and anchors its understanding of San Antonio in the land itself.

“The idea of Landrace is focusing on Texas terroir,” McHugh says. “Whether it’s the fish coming out of the Gulf or raking prickly pear and using it in a dessert, I want to take all of these things that San Antonio is known for and put them in a menu.”

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