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.... 

     

Photos: Betty Hallock / Los Angeles Times

Comments

[Mickey Cottrell]

62.3 meters from my door is the best close culinary thing to happen to me since I moved into my home 25 years ago: SALT'S CURE!!

It's one long narrow room, an airy, sunlight, welcoming spot with a high-ceiling and even though it only opened a week ago, was burgeoning with eager fans or would be, now are fans, I'd imagine!

Every one of the 24 seats were filled. A staff of 8 or more worked nonstop. Very friendly place too! Our waiter, a pixyish sprite, was always smiling and ever ready to serve...

"The lady over there with the long hair", makes all the baked stuff and deserts," he noted as my friend and out emitted deeply sensual sighs with our first bites of the Grapefruit Pie, like a Key Lime in the key of citrus. Sublime!

Preceding this perfect finale, we'd had the Oysters Rockafellar, misspelled to indicate a different version and as unique as delicious, be assured. Made with a piece of spicy leaf and milk and salt, even a New Orleans devotee would shout, let this good time roll on again and again! The smoked black cod and accompanying cooked, steamed maybe, shallots could have done with something tastier that mere creme fresh. The bread goods, all homemade, crackers and biscuits were like you might find, if you're particularly lucky, down South.

There was homemade foie gras and American Sturgeon caviar in the cooler.

Eager for dinner here, a few paces from my own dining room and just about as friendly...Good Luck to the able folk at Salt's Cure!