Though not new to the LA dining scene, Salt's Cure* just moved to a new space on Highland and Santa Monica in December. As we've never been before, we thought this would be the perfect time to see how the restaurant is doing in it's new space. Hint: it was thriving and crowded for a Tuesday night.
Apparently, the previous space was quite small, and while the new location maintains a certain sense of intimacy, the expanded space matches their newly expanded menu. With wood tables and walls, a white marble bar, and mid-century modern white chairs, the space was minimal, contemporary, and casual. We loved how the atmosphere reflected this casual intimacy, as it seems like the kind of spot that you can pop into for happy hour or a relaxed post-work dinner, or make reservations for a more serious date.
They have an extensive wine menu, but we decided to start with cocktails (and enjoyed a glass of white wine later on in the meal).
I had to the get the Singapore Sling, which was delicious. It was pungent and fruity and very dangerous. It reminded me a bit of a Pimm's Cup, but a bit more tropical. Kyle had the Talent Scout (which I didn't try as I can't drink bourbon), and said it reminded him of an Old Fashioned, but a bit more citrus-y.
Our first course was a Sheepshead (yes, that is a type of fish) crudo/ceviche. The fish itself was really nice and light, and came with red onion, corn, and hominy. I really enjoyed the acidic punch of citrus, and the red onion was a really nice addition. I felt that the corn and hominy were a good idea, but when it comes to texture, could have been a bit crispier to add a nice crunchy aspect.
Up next was the house capicollo and olives, which was great. The capicollo was actually quite tender and we loved how thinly it was sliced. It was incredibly flavorful, meaty, and smoky, and we loved how the acidic, citrus-y olives offset the fat of the capicollo. This was exactly the kind of dish and quality we were expecting from the meal.
Our last appetizer dish was the Grilled Oysters. I'm personally not a huge fan of warm oysters (I find the texture of oysters to be much less pleasing when they're not ice cold), so I didn't love the dish.
Our first entree was the Bavette steak, which was fantastic. The meat was cooked flawlessly-- tender and sliced to the perfect thickness. We also loved the seasoning and depth of flavor.
Our final entree was the Duck Leg Confit, which was easily the best dish of the night. The duck boasted a nice crispy skin on the outside, and was moist, flavorful, and tender on the inside. The blackberry jus and oatmeal griddle cakes provided a really nice sweetness that perfectly complemented the duck. When you got a bit of griddle cakes layered with some duck, it created the perfect little bite. Love!
For dessert, we got the Date Brownie, which was actually a brownie made from dates. It was actually nice and sweet (but not overly sweet), and incredibly moist. Because it was made from dates, it didn't feel over-indulgent. A drizzle of caramel definitely gave it that dessert aspect, and a little dash of sea salt made this a satisfying bite.
Overall, we really enjoyed our meal at Salt's Cure. With the new location, the restaurant seems to be doing better than ever, and we think it has the potential to keep growing and evolving. With a recipe for success (really good food + a casual, cool atmosphere), Salt's Cure would be a great spot for a post-work dinner and drinks or a special occasion.
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