It turns out the name Yosemite was a red herring. There is a new restaurant moving into Cured’s former Pearl space, but its focus is far away from the Sierra Nevada. Rosso will be an Italian steakhouse from three of Texas’ most acclaimed chefs — coming to San Antonio in late 2026.
The restaurant is the work of El Paso natives and longtime friends Rico Torres, Gabe Erales, and André Natera, now teaming up as a collective, La Unión Hospitality. The trio will act as operators of the landmark 306 Pearl Parkway space, announcing an executive chef at a later date.
Torres, of course, is one of the city’s most decorated chefs, having helmed the Michelin-starred Mixtli since late 2013. Erales has had his share of international recognition, too, by winning Top Chef season 18 and cooking at top Austin restaurants: Comedor and the now-defunct Bacalar.
Natera is a two-time Dallas Morning News Best Chef winner who has been spending recent years advocating for the Texas hospitality industry. His podcast, Chef’s PSA, is essential listening for both culinary pros and food obsessives.
“We’ve known each other for over a decade, and this partnership was born out of an authentic friendship and deep respect for the hospitality industry,” said the partners in a joint statement.
One thing that won't change from the Cured days? The large open kitchen.Rendering courtesy of Gensler
Rendering courtesy of Gensler
Rosso will open into an airier space, once blocked by Cured's charcuterie space.
Although La Unión is keeping many of the Rosso details under wraps, it did tease that it is an ode to classic “red sauce” Italian-American restaurants. The menu will feature “showpiece steaks,” pasta, and shareable sides.
The restaurant first came on San Antonio’s radar with a mysterious Texas Department of Licensing and Regulation filing using a temporary name, the aforementioned Yosemite. Although the listing did note the involvement of global architectural firm Gensler, it left most of the details up for speculation.
Still, Rosso proves that Pearl still has the power to reel in big fish, even after chef Steve McHugh retired Cured in January. In addition to La Unión’s project, James Beard Award-nominated chef Aaron Bludorn is opening a new restaurant in the old Carriqui space, which may or may not be an extension of his eponymous Houston flagship.
For now, Pearl officials are raving about the next culinary chapter for the posh San Antonio development.
“It’s not often that three chefs this decorated choose to build something together instead of separately,” said Ryan Howard, managing director of Potluck, in a release. “That fact alone speaks as much about who they are as people as it does about the food.”
