Miffed feelings aside, goodness did he pick a fantastic place when he went to Salt's Cure in West Hollywood. All the discussions about meat, the hands-on approach of the two owners made this a must-try for the B and me; which we finally did on Saturday. We thoroughly enjoyed every moment...well, almost every moment.
The restaurant is located at North Vista and Santa Monica Boulevard, and it's a pretty small place. We walked-in around 7:00 p.m., and they had two seats left at the bar. Actually, we sat at a regular table, right next to the bar, but we faced their open kitchen. The B likes to situate us like this because he enjoys watching the cooking process. Which, I must admit, was a fun experience at this place, except for the part when the workers got in a little bit of a tiff. It was a little disappointing to hear the exchange, but I guess that's what you get when you have an open kitchen. We said we would pretend it didn't happen because the food was that good.
We shared the pickled vegetables (served with pretzel roll), a creamy goat cheese (with some sort of nutty bread), the mussels (with toasted rustic/country bread), braised Swiss chard, the bacon cheeseburger, and the bread pudding. Everything was excellent. They pickle their own vegetables, bake their own breads, cure their own bacon (truly thick strips)...you get the picture. We had to roll ourselves out of there, but it was worth every over-stuffed moment I had that night.
|Pickle Plate with Pretzel Roll|
The atmosphere is quite nice, but I wouldn't call it romantic. The menu changes everyday, so you have to look-up on a chalkboard that hangs near the ceiling. Apparently they serve brunch on the weekends, and are open for lunch on the weekdays. It's not the cheapest place, but it's not that expensive either; especially when you consider the lengths they go to for food preparation. We plan to go back for brunch...if we can ever get ourselves away from the brunch scene at the beach.