Salt's Cure

1155 N. Highland Ave.
Los Angeles, CA 90038
Critics' Pick
Best Of
Salt's Cure +

Anne Fishbein Chicken liver mousse and spicy fermented escarole on toast


  • Mon.-Thu., 11 a.m.-11 p.m.; Fri.-Sat., 11 a.m.-mid.; brunch: Sat.-Sun., 10 a.m.-3 p.m.
  • $$
  • Lunch, Brunch
  • Beer/Wine
  • Takeout
  • Parking Lot Available, Street Parking
  • Reservations Not Accepted
The original Salt’s Cure in West Hollywood was an odd kind of restaurant, one that tended to slip your mind when recalling favorite places to eat but one that — if you did happen to find yourself there — made you wonder why you didn’t think of it more often. The sparse restaurant from chefs Chris Phelps and Zak Walters never lost the feel that it could just up and vanish one day, despite its status as a trendsetter in a number of realms (restaurants built around the idea of butchery; natural wines). Rather than vanish, Salt’s Cure moved a few miles east in 2015, into a more conventional space with a bar and a proper dining room and about double the seating capacity. There’s a blackboard that resides beside the front door, and on it you’ll find the day’s steaks and chops, offerings from the whole-animal butchering that is the heart of this restaurant. The regular menu tends to focus on the byproducts of the butchery, as well as seafood and salads. The brunch is still one of the best in town, and those oatmeal griddle cakes are as good as ever, hearty yet light and crisped at the edges. If you ever stumble over the question, “Where should I eat in Hollywood?” try to remember Salt’s Cure. It won’t be that hard. —Besha Rodell
Read our full review.

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