Salt's Cure

On days I'm craving a hearty, meat-based dinner, I love having Salt's Cure walking distance up the road from my house. I commend the restaurant's commitment to serving solely California-grown ingredients (to the point that the abide by the principle "if it’s not within six hours of the restaurant, it’s not on the plate”), and that they do their own butchering in-house. Their chicken liver toast is my go-to starter, and when it comes to main dishes, I often select a daily special -- which this past visit meant sharing a twenty-two ounce bone-in ribeye with fried onions and grated fresh horseradish.

Shirt: Local Boogeyman Creepshow Women's T-shirt
Jeans: American Eagle (old)
Shoes: Ollio Ballet Flats
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony

Pretzel bread, ale mustard, lardo, and bread and butter pickles

Chicken liver toast with spicy fermented greens and seeded toast

Grilled Fat Bastard oysters with lemon butter and chives

22 oz bone-in ribeye with fried onions and grated fresh horseradish

Grilled broccolini

Salt's Cure grapefruit pie with salted graham cracker crust and whipped cream