After hitting a few delays since our last report, Salt's Cure is all set to open its doors and begin serving brunch this Saturday at 11 a.m. “We're really ready to just start cooking food,” said co-owner Zak Walters. The main focus of the restaurant will be the ingredients, as Walters and co-owner Chris Phelps will be working with small farmers to bring in local products.

“We have a lot of room for error because our product is so good,” said Walters. “We're not gonna screw up, but we could if we wanted to.” That quality of meat is the main reason that they'll also operate a small butcher counter, where customers can see the actual quality of the ingredients they're using, and even take some home with them if they'd like.

For now, Salt's Cure will be only be open 6 days a week, from 11 a.m. to 5 p.m., and will be closed on Tuesdays — but dinner is in the works. Currently, everything is being made in-house, down to the prosciutto, bacon, sausage, bread, and even the cured fish.

Expect to see such things as a breakfast sandwich with sausage and egg on an English muffin; oatmeal pancakes; a cheese fritter fried in lard; smoked halibut; and oysters. On Monday, you'll probably start seeing pulled pork sandwiches for lunch too.

The restaurant has successfully acquired its beer and wine license, with all alcohol coming exclusively from California. At the moment they have just three beers by the bottle, but kegs should be arriving shortly.

Salt's Cure: 7494 Santa Monica Blvd., West Hollywood; (323) 850-7258.

Noah Galuten can also be followed on Twitter via @ManBitesWorld.

LA Weekly