There’s a lot to love about Salt’s Cure. For starters, the kitchen makes everything from scratch. From the ketchup to the bagels, every little thing is sourced from within. Additionally, all of the produce, meat, cheese, wine, and beer comes solely from California. Salt’s Cure is committed to keeping food miles in check and highlighting the very best of the Golden State. To top it all off, the ambiance is laid back and the chefs crank out some really terrific food.
Owned and operated by chefs Christopher Phelps, Zachary Walters, and Naomi Shim, the restaurant offers a small menu that changes daily. In addition to the blackboard offerings, there’s always a diverse selection of smoked, cured, and pickled meat, fish, and vegetables to be had.
I’ve been wanting to dine at Salt’s Cure ever since I heard about its impressive charcuterie, but didn’t get a chance to do so until a few weeks ago. My friend Lien and I grabbed two seats at the bar facing the open kitchen for maximum chef swoonage. She’s a regular at the place, and we were treated like queens this evening.
To start, we dug into a tremendous plank of cured, smoked, and potted goodness. There was a silky pile of smoked halibut ($14) that Lien and I paired with bagel crisps and chive-flecked sour cream. The tender slices of beef round ($10) were eaten straight up or wrapped with a few sprigs of lightly dressed watercress.
