Opened in 2011 by chefs Chris Phelps and Zak Walters, every meal at Salt’s Cure proudly sources ingredients grown and raised in California, all of which are carefully butchered and crafted in house. The laid-back restaurant was designed around an open kitchen to be friendly and engaging. The chefs remain dedicated to offering honest food that supports the local community, and the principle that “if it’s not within six hours of the restaurant, it’s not on the plate”. Salt’s Cure has received praise for the philosophy behind the menu from the media and dining community alike.
SALT’S CURE PHILOSOPHY
We believe in sourcing better products. We buy our animals whole and directly from farmers and ranchers in California. Our seafood is caught in the Pacific Ocean by local fishermen who exercise sustainable practices. Our produce is sourced from farmers’ markets around the Los Angeles-area. Our award-winning wine list is 100% Californian, and produced biodynamically and/or organically by small producers. We carefully select each wine on our list to pair with our food. We make everything ourselves, from the ketchup to the bacon. We find complexity in simplicity, and showcase flavor through simple preparation.
Place Categories: American Restaurants, Bar Dining, Breakfast, Counter Seating, Cuisine, Farm to Table, Features, Personal Wines Welcome and Weekend Brunch