When Salt’s Cure arrived in West Hollywood five years ago, the American eatery made a splash with their clean, locavore sourcing and whole-animal butchery program. But how they managed to butcher a steer for their standout steaks in such a tiny space was mystifying. The small space meant a small menu, with everything available for the day written on a bulletin-board-sized chalkboard.
Now that they’ve moved into more spacious digs (the old Ammo space on Highland in Hollywood), the printed menu is nearly a legal-sized page long, with double the protein and veggie choices. That means you’ll get to sample more of the Golden State’s best, since Salt’s Cure sources its meat and produce almost exclusively from small, sustainable California farms and its fish from Pacific waters.
The chefs and servers can wax poetic on the provenance of everything on your plate. Your salad ($12) might include chicories, radishes and pecans from Santa Barbara and aged goat cheese from Tomales. The grass-fed steaks, which hail from Marin County, go pretty fast; here, the chalkboard is used to tally the number of Kansas City strips and ribeyes left for the night.
While the butchery program—which originally emphasized beef, pork and chicken—has broadened to include more veal, duck and lamb offerings, new meatless choices like potato dumplings with wild mushrooms ($25) will satisfy vegetarians. The new wood-burning oven turns out roasted carrots ($8) and cedar plank salmon ($18).
Pork lovers, don’t worry: You can still get the signature, grilled bone-in Berkshire pork chop with house-made applesauce ($34). Salt’s Cure wouldn’t be going whole hog without it.