|Potted Pork at Salt's Cure|
This is Potted Pork.
It goes by many other names. Rillette. Pork cooked in pork fat. Pate's half cousin, once removed. A gluttonous jar of gastronomic nirvana. Some may call it a heart attack on a plate... err... in a pot. But why ruin the moment?
Potted Pork also happens to be a specialty of Salt's Cure, my new restaurant obsession. I dined there last week. Twice. I told you I had a problem, didn't I?
The first time was a magical evening spent with Jen from Piccante Dolce (my guest blog goes up tomorrow for Seared Scallops with Bacon Braised Chard). We noshed on everything from the house-made charcuterie (the duck prosciutto with blueberry compote was a personal favorite) to a Flinstonian bone-in "Pork Loin Chop."
I also ran into Marcel Vingneron of Top Chef and Quantum Kitchen fame. He was dining at the bar with Chef Haru Kishi from Chaya Brasserie.
And then I had to go back.
The Potted Pork was haunting me, popping into my head at inopportune moments like during my yoga Shava-asana, and seeping into my dreams at night.
The second trip was equally dreamy and more seafood focused. We noshed on dishes like the "Potted Smoked Halibut." The fish is cooked in butter of all things, rendering it rich and creamy. Other seafood favorites included "Rock Crab Claws" and "Grilled Oysters." We also ate their version of shrimp and grits, served in a thick, dark, pungent roux-based sauce. But don't fall in love too much with any of these dishes.
The compact menu, written on a blackboard hoisted up on the back wall, changes almost every day. Their wine list is also excellent with a small selection of mostly organic and biodynamic wines. I'd share favorites, but it too will change regularly, too.
In my humble estimation, Salt's Cure is the most exciting restaurant to hit West Hollywood in a long time... and maybe even the city of LA.
You can read more about Salt's Cure in my article on Patch:
Salt's Cure Is a Remedy For The Restaurant Blues