Salt's Cure, the West Hollywood restaurant known for its house-made breads, charcuterie and smoked fish, is heading east. Chef and co-owners Chris Phelps and Zak Walters are moving the restaurant to the space occupied by Ammo (which is moving to Melrose Avenue).
The new location is scheduled to open by the fall, and the current Salt's Cure will remain open until then.
The Highland Avenue restaurant space will provide Salt's Cure with double the size of its existing dining room, a full bar, open patio and larger kitchen.
"When we first envisioned Salt's Cure, the goal was to have a large space with outdoor seating, and a cocktail program to go along with what we were trying to say with our food," said Phelps in a statement. "We are so excited now to have reached a point where we can share this vision with our friends."
On the menu at the new location, the restaurant's signature charcuterie, bacon cheeseburger and heritage pork chop. And Next Generation Wine Co.'s Matt Ahem will continue to oversee the wine list. There will also be a full bar program with craft beers and small batch spirits.
The new Salt's Cure will be at 1155 Highland Ave. and be open for breakfast, lunch, weekend brunch and dinner daily. saltscure.com.
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