Salt’s Cure opens in West Hollywood


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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,

-- Betty Hallock

See more photos of brunch at Salt’s Cure after the jump....