West Hollywood · American · Cured Meats · Brunch
West Hollywood's nose-to-tail brunch institution — house-cured meats, serious pancakes, and a weekend line that proves the wait worthwhile
Salt's Cure built its reputation on a butcher's discipline applied to a restaurant's menu — Chris Phelps and Zak Walters cure all their own meats, bake their own breads, and source from California producers with a specificity that informs every dish. The weekend brunch is the most talked-about service: griddle cakes with a cinnamon-butter compound that has no right being as good as it is, and a pork chop with eggs that treats the pork as the hero rather than the supporting player. The dinner menu is serious in a different way — composed plates with the same housemade charcuterie logic — but the weekend morning line is where Salt's Cure earned its place in the WeHo conversation.
Salt's Cure is west Hollywood's nose-to-tail brunch institution — house-cured meats, serious pancakes, and a weekend line that proves the wait worthwhile. Regulars order pork chop with eggs and griddle cakes with cinnamon butter.
Salt's Cure is priced at $$$ — approx. $40–$75 per person.
Salt's Cure takes reservations by phone — call (323) 850-7258 to book.
Salt's Cure is at 7494 Santa Monica Blvd, West Hollywood, CA 90046, in West Hollywood. Street parking on Santa Monica Blvd
Salt's Cure is open Sat–Sun 9 AM–3 PM · Mon–Fri 5:30–10 PM. Hours can change on holidays — confirm on Google Maps before a long drive.