Salt's Cure opens in West Hollywood
Salt's Cure opened this weekend on Santa Monica Boulevard in West Hollywood, serving brunch on Saturday and Sunday, with lunch rolling out today. In the light-filled, brick-accented 24-seat space, chef-owners Chris Phelps (formerly of Canele) and Zak Walters (of Cube) work in an airy open kitchen. There's a small butchers case at the front of the restaurant, its shelves lined with a selection of meats for taking home: ramekins of potted duck, whole chickens, lamb chops and prime rib, plus Schaner Farm eggs.
The brunch menu includes house-made sausage and bacon served with fresh eggs and an English muffin (also made in house); oatmeal griddle cakes with honey-cinnamon butter; white nectarines with fresh cottage cheese, dressed with a little olive oil and cracked white pepper; lamb liver pâté with pickled mustard seeds, cucumbers and onions; house-cured halibut served with crème fraîche, pickled leeks and sheets of crackly-thin crackers; and fried ricotta fritters with strawberry jam. Coffee from Barefoot Coffee Works in San Jose is ground manually(!) to order. There are a few wines, too.
Lunch is served starting this week from 11 a.m. to 5 p.m., including sandwiches of pulled pork, roast lamb, BLT or chicken salad served on house-made bread. Dinner service is expected to start within the next few weeks.
7494 Santa Monica Blvd., West Hollywood, (323) 850-7258, www.saltscure.com.
-- Betty Hallock
See more photos of brunch at Salt's Cure after the jump....