Despite his success in the Alamo City, Chef Steve McHugh's tenure in Austin has been short-lived. His two first-time Austin ventures—Luminaire and Las Bis, nestled in the downtown Hyatt Centric Congress Avenue hotel—shuttered their doors abruptly after the final service on January 1. According to a statement provided by the hotel's representative to Eater Austin, the Hyatt team expressed gratitude for their partnership with McHugh but confirmed their decision to "part ways" with the Landrace Group, LLC.
In lieu of the distinct Texan and Spanish-influenced restaurants, the hotel has reverted to calling the spaces simply the "rooftop bar" and the "8th & Congress" restaurant on their website. The hotel plans to repurpose these spaces, promising the announcement of something new on the horizon. McHugh's foray into Austin's dynamic dining scene began in February 2023, when he launched Luminaire and Las Bis, bringing a mesh of Texas traditions and Spanish nuances to the local palate.
Though McHugh's Austin enterprise met an untimely end, the chef's hometown presence in San Antonio remains robust. McHugh, a multiple James Beard Award nominee, is known for his infectious flair for bringing culinary creatives together. Proving his knack for collaboration, McHugh is all set to host a gastronomic affair on November 9, with none other than Michelin-starred chef Periko Ortega. Renowned for his work at ReComiendo in Spain, Ortega's culinary prestige is all set to marry Texas flavors in an exclusive five-course dinner at McHugh's San Antonio eatery, Cured.
San Antonio's gourmands are in for a treat as the duo plans to blend the nuanced flavors of Spain with the bold tastes of Texas. CultureMap San Antonio shares a peek into the menu, revealing tempting dishes like South Texas quail sausage and wild boar shoulder. The culinary event exemplifies McHugh's commitment to concocting memorable dining experiences.
As Steve McHugh's ventures evolve, so too does his influence on the culinary world. With a highly-anticipated cookbook, "Cured: Cooking With Ferments, Pickles, Preserves, & More," slated for release this year, fans of his work have much to look forward to—even as the doors to his Austin establishments close.
