Salt's Cure

Though I’m embarrassed to say I never made it to Salt’s Cure’s Fairfax location (which opened in 2010), I was delighted to savor brunch at their new spot on Highland Ave, where I experienced that the praise for the restaurant’s beautifully cured and smoked meat-focused menu is wholly deserved. Chefs and co-owners Chris Phelps and Zak Walters – who both hail from The Hungry Cat, among other notable LA culinary hotspots – are dedicated to the motto “if it’s not within six hours of the restaurant, it’s not on the plate.” This local farm-to-table emphasis yields a perfectly modestly-sized brunch menu, with items like a black trumpet and pork terrine; biscuits with sausage gravy; and a “special of the day” pork hash with fried eggs (had I not been sharing small bites as a group, I would’ve gone straight for the Marin Sun Pork Shoulder Chop with two eggs and grits – next time!). Knowing that this newest incarnation of Salt’s Cure is practically walking distance from my house, I can guarantee that it won’t be 6 years before I return for another street side, alfresco brunch or dinner!

Sweater: Dylan Cropped Sweater in Baby Pink
Skirt: Pinup Couture Jenny Skirt in Spiderweb Print
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony
Bag: Kate Spade New York (old)

Aperol and sparkling wine cocktail.

Morning Bun.

Tequila, grenadine, and orange water cocktail.

Black Trumpet & Pork Terrine with whole grain mustard, pickles, and grilled bread.

Pork Hash with fried eggs.