Salt's Cure
Thursday, November 18, 2010 at 12:05PM A topic that Mark and I often discuss is what kind of restaurant we would open, were we to win a ridiculous lottery jackpot. Filipino-American fusion? Seasonal? A Soup-Nazi like, cafeteria-style diner where we make one type of dish and excel at it? And would our restaurant have a theme? We've a couple of themed eateries experiences now, including our recent trip to Elvis-inspired Palms Thai and a particularly...interesting meal at Ninja New York (the food is awful and very, very expensive, but NINJAS! And randomly, magician!). But when all is said and done, I gravitate toward the idea of serving simple, comforting home-style fare, executed perfectly. Which is why our recent visit to recently opened Salt's Cure, right around the corner from our house on Santa Monica Boulevard was such a great experience.
Arriving at the tiny deli/restaurant early on a Sunday night, we were able to immediately snag a table, although I've heard that waiting times can skyrocket during peak hours. The decor is simple, and the dining area is dominated by the open kitchen, which makes the dining experience feel that much more cozy. The ever-changing menu, written up on the blackboard at the back of the room, is small, but our very friendly and helpful server was enthusiastic and knowledgable about all the options. In addition to the dine-in items, Salt's Cure has a deli case, and offers for purchase a selection of fresh and prepared cuts of meat from California ranches and farms.
Everything offered on the menu is crafted in house, so we were excited to try a few items off the "Cured" menu to start. We began the evening with the potted pork (below, right). The potted meat was addictive, perfectly seasoned and velvety, and fantastic when combined with the accompanying preserved plums. I love all things pickled, so the pickle plate (below, left) was quite a treat, with red onion, watermelon radish, okra, cucumber, shredded cabbage, and a pretzel roll.
I couldn't resist the smoked opah belly (below, right), also from the Cured menu. The smoked fish was deliciously meaty, reminiscent of bacon, and I gobbled it down. We also ordered a side of butternut squash (below, left), which was surprising in its simplicity - the squash was roasted, with a sprinkling of herbs and a drizzle of oil. Could I make this at home? Sure. Was I impressed that the owners/chefs of Salt's Cure are confident enough in the quality of their ingredients that they are willing to let that quality shine with such simple preparations? Definitely.
The same philosphy was on display with both our entrees. I almost never order chicken, but I had a feeling that Salt's Cure's Roasted Chicken (below) would be worth a try. I was right. Brined in a simple salt, sugar and water solution, and served over a nice, light lemony gravy, the chicken was meltingly tender and so, so flavorful - the rosemary notes were so strong (in a very good way) that I had to ask how they had done it, thinking that the rosemary must have played a part in the brining solution. The answer? House-dried herbs.
The pinnacle of the meal, though, was the pork chop loin (below). The thick-cut slab of juicy meat was also brined (but in a more complex solution) and cooked to absolute perfection. We polished it off in no time.
Wanting to prolong our great meal, we ordered the chocolate cake (below). It wasn't quite my cup of tea - it was very rich - but it was still pretty well executed.
I definitely preferred the dolce de leches semifreddo (below), which was a lot more subtle in its sweetness, with wonderful nutty and caramelly notes folded into its creaminess.
So, I haven't won the lottery (yet). When I do, though, I'll definitely take a few notes from Salt's Cure. The great service, the top-notch quality of the ingredients, and the attention to detail and execution (and location within a 5-minute walk from our place) make it a place that we will come back to again and again.
American, Deli in Reviews: On The Town
Reader Comments (4)
we really enjoyed ourselves the last we visited. these chefs show pride in their work, despite lack of a big budget. hope they continue to improve their menu & depth.
Yes, for sure. I'm excited about going back once every month or two to see how they improve - they're starting from such a good point!
I love Salt's Cure. The chefs really care about their product. They know what they are doing . . . and they do it sooooooooooo well.
Me too! The care they put into their dishes makes me think of a slaved-over home-cooked meal. Love it.