Sodium defenders should be encouraged (at least by the name) by West Hollywood’s Salt’s Cure, which Feast reports will soon grand-open on Santa Monica Blvd. A combination restaurant and butcher, expect charcuterie from former Campanile meat-man Chris Phelps and carefully-sourced BLTs, pulled pork sliders, and steak frites with house-made ketchup for lunch with the help of partner and former Cube sous chef Zak Walters. Brunch on the other hand, will take inspiration from Denny’s for a dish, and also features California eggs and a smoked fish plate topped with caviar. All meats served will be local and organic, too, with Eater divulging that the menu will constantly change, while remaining short and sweet enough for the kitchen to uphold the high quality of everything served. An opening is expected in the next two or three weeks. Follow the restaurant on Facebook while a website is still under construction.
Salt’s Cure, 7494 Santa Monica Blvd. West Hollywood. 323-850-SALT.
Salt’s Cure Poised and Ready to Take on Weho [Feast]
Inside Salt’s Cure, The Finished Space [Eater]
