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 known for west hollywood's nose-to-tail brunch institution — house-cured meats, serious pancakes, and a weekend line that proves the wait worthwhile. Must-try dishes include Pork chop with eggs and Griddle cakes with cinnamon butter.
Salt's Cure is priced at $$$ — approx. $25–$60 per person.
Salt's Cure takes reservations by phone. Call (323) 850-7258 to book.