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Mar 18, 2011 08:12 PM

Salt's Cure. . . Just meh

My friend and I met up for our about once monthly lunch. We decided to try Salt's after reading positive reviews here and elsewhere. I got there around 130 and was seated promptly. It was extremely hot inside, but they brought me some once cool water. After that I sat there for about 15 minutes before I finally asked someone for a menu. After ordering some wine and house made pickels, I waited for my friend to arrive.

The pickels were pretty good. I especially enjoyed the black radish and the red onion. Next we ordered a pulled pork sandwich and a burger with a side of grilled asparagus. The pulled pork was nice, but it didn't come with anything. The side of asparagus was literally only 4 small spears. Nice asparagus, but not nearly enough. The burger came with very nice fries, but was raw in the middle. Not just rare, but actually raw. We had to work really hard to get any attention to fix this. We got a replacement burger that was totally cooked through and not that great.

There were some decent elements, but it was too expensive for what we got and the service was lackluster.

Cube is next on our list for next month.

Salt's Cure
7494 Santa Monica Blvd, West Hollywood, CA 90046

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  1. We had brunch last Saturday, and this was our take of the place. Go for the stuff they cured. There’s a reason why Michael D Symon, the iron chef who tried this place, and said ‘…loved the headcheese’ (quoted from Facebook). We had headcheese ($10), and it was excellent. I also ordered the 2x2x2 ($13, 2 eggs, 2 sausage, and 2 bacon, the only good thing was the bacon. I have read elsewhere of tons of complains on how they do their pork, like the burger you had. Their sausage is like mini meatballs, pink in the middle, and lack of spices, made them smelled & tasted too porky. The other order was bagel with smoked salmon ($15), nothing to write home about. Costco’s smoked salmon easily beat theirs, which according to the server, they got them locally. The coffee ($5) was good, fresh grind, and French press.