Salt's Cure

Salt’s Cure was an early adopter of the whole-animal ethos in Los Angeles, but the kitchen’s reputation is now inextricably linked to a single, specific breakfast item. While the foundation of the menu remains focused on butchering and curing meat in-house, most tables are anchored by plates of oatmeal griddle cakes. These aren't standard diner pancakes; the batter yields a dense, soft interior with aggressively crispy edges, served only with a compound maple butter. Asking for syrup is generally futile—the kitchen relies on the butter alone for sweetness. Beyond the griddle, the commitment to sourcing dictates the savory side of the menu. The bacon and sausage are made on-site, and the pork chop—a holdover from the restaurant's original West Hollywood days—remains a fixture. The current space on Highland Avenue merges exposed metal and wood, creating a room that feels functional rather than decorative. It fits the straightforward nature of the cooking. A patio offers some relief from the noise of the main dining room, which fills up quickly during prime hours. Reservations are an option during the week, but weekends operate on a first-come basis, meaning a wait is usually part of the morning ritual.