Concepts rarely get as focused as Breakfast by Salt’s Cure, a Salt’s Cure spinoff from chef Chris Phelps in the restaurant’s original West Hollywood location. The sleek, retooled specializes in oatmeal griddle cakes and supplements with stellar sides like picnic ham.
Ham is traditionally made using a pig’s hind legs. In the case of this Picnic Ham ($8), Phelps uses shoulder loin, cut between the rib and shoulder. He pounds the meat thin, marinates with salt, molasses and toasted coriander for a couple hours, and sears hard on one side before flipping to finish. Savory picnic ham lies outside of the standard brown on Breakfast by Salt’s Cure’s narrow color spectrum, but beautifully complements their sweet oatmeal griddle cakes.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.