Slowly but surely Salt's Cure is coming together. As it now stands, the space should be complete by July 5 with an estimated opening of July 14, although with all the anticipated inspection holdups it's hard to say. Regardless, when Salt's Cure initially launches, it will begin by just serving lunch Monday, Wednesday through Friday (closed Tuesday), with brunch offered over the weekend. Since "a lot of the product takes a while to make" co-owner Chris Phelps explains, "when we open for dinner, we want to be stocked with inventory and a well-trained staff."
The ever-changing lunch menu will feature classics like The Reuben, The BLT and The Club. Brunch gets a bit more creative with a Denny's Gram Slam-inspired dish, a smoked fish plate "with some of the best caviar in the world," a pancake option, pasties, and a few other tbd dishes.
For all meals the menus will be short and sweet to make sure dishes are executed perfectly and don't suffer from too many options and too many ingredients. It's easier to control less than more. However, Chris says that he (and co-owner Zak Walters) plan to offer a fish and a bird at all times because they want to make sure there is something for everyone.
Following their philosophy of sourcing all protein from small California farms and local fisherman, beer and wine too will be as local as possible. Essentially, products offered at Salt's Cure will all be hand-crafted in-house using humanely raised and organically grown animals/ingredients.
Finally, as for the space, it's clearly still a work in progress, but once complete will offer 30 seats in the restaurant area, in addition to a retail butcher shop. Chris describes Salt's Cure as "a modern day old school European village restaurant." Sounds like a much needed addition to West Hollywood. Oh, and one more element of greatness: free parking in a lot across the street.
·All Salt's Cure Coverage [~ELA~]