The brunch menu this weekend will include dishes like biscuits and gravy with fried eggs on top as well as oatmeal pancakes with cinnamon butter on top, from a recipe by the mother of one of the chefs.
Salt's Cure is a small restaurant and will have a highly edited menu focusing on cured meats and local ingredients. The lunch menu will be mostly sandwiches, soups and salads. Expect to see sandwiches like pulled pork, corned beef, and BLTs. There is a small butcher case (pictured below) in the front of the restaurant, of which 100% of the contents are sourced from California producers.
The two partners in the business are Zak Walters (pictured below) and Chris Phelps, who used to work together at The Hungry Cat. Walters said the food they serve will be very clean and simple, with no smoke and mirrors. "We are doing a small menu, so with everything we do, we can hit a high note," he commented. Phelps added that the small menu will rotate, as they offer different dishes, although certain offerings will likely have a permanent home on the menu.
In addition to sourcing locally, the duo's philosophy is to source exceptional quality ingredients from people that are excelling in what they do. Walters is from Oklahoma and brought a love of smoking meats and fish to the operation and Phelps is from Baltimore and has a passion for making pates, terrines and rillettes. Pictured below is the bacon produced in house.
Salt's Cure is a neighborhood spot with ambition, rather than a destination restaurant. It is a small operation with owner operators who are excited to share their love of food, especially meats, with their customers.
Salt's Cure: 7494 Santa Monica Blvd, West Hollywood. Phone: (323) 850-7258. Website: www.saltscure.com
No comments:
Post a Comment