Salt's Cure on the Verge

Former Hungry Cat chefs Chris Phelps and Zak Walters are on the verge of debuting Salt’s Cure, their West Hollywood butcher shop and café.

Designer Andy Liu has nearly finished transforming the former clothing store at 7494 Santa Monica Boulevard. The 1370-square-foot space features a small butcher case near the entrance. The counter is crafted from reclaimed redwood. The walls are white, with sleek oak paneling. They plan to open with 20 seats in the glass-fronted space.

As I previously reported in even more detail, Salt’s Cure is designed to showcase meat, produce, beer and wine from California. Yesterday, the duo was helping to put the finishing touches on the space. At this stage, final inspections are still pending, but they hope to debut in about two weeks. Salt’s Cure will only be open for lunch and weekend brunch for the first month, which will allow Walters and Phelps to get their staff up to speed, and fully stock up.

The duo is still finalizing the menu, but they plan to offer a house-smoked fish plate with cream cheese and crackers spiced like “everything” bagels. One fish might be hamachi. One fish won’t be salmon. They’ll also feature a BLT with house-cured and house-smoked bacon. Walters ensured that the sandwich won’t be limited to a few scrawny slices, saying, “Imagine a pastrami sandwich, but with bacon.”

Brunch will include a Bases Loaded (aka 2 x 2 x 2), with 2 strips of bacon, 2 sausages and 2 eggs. Phelps says the plate will be themed. On any given day, the meats could be all lamb, all pork, or a “gamy” mix of duck sausage and lamb bacon. You’ll also find doughnuts fried in lard and specials like chicken fried steak.

Salt’s Cure: Premium California Butchery [Feast LA]

Contact Us