Eat Well!
Restaurant Review
Salt’s Cure
By Edgar Cayago
When my buddy Mike (the editor of this rag)
asked me to write a restaurant review for
him, I was like “Finally someone recognizes
my mother%*^ing genius.”
We batted around ideas for which local joint
with which to inaugurate this spot and he
suggested Salt’s Cure since the oeuvre of this
publication is about sustainability, keeping it
local, conscientious living, yada yada yada…
all that crunchy granola mishigosh – which is
all well and good, but at the end of the day
what this reviewer really cares about is what
else? The ono grindz*, bruddah.
A little 4-1-1 on me, I was a fat baby.
Actually I looked like that until five years
ago, until a friend (Frank) lost weight after
changing to proteins and veggies diet six days
a week and having a carb-slash-sugar day on
the seventh day. Since he looked like a sexy
Korean beast, I jumped on the bandwagon
and shed about 15 lbs and four inches off my
waist.
On one of my cheat days, another friend
(Helen) suggested we go to Salt’s Cure. I tried
their oatmeal griddle pancakes with
cinnamon butter. So good. They have an al
dente mouth feel with crispy edges, but soft
center.The cinnamon butter is basically the
chefs gilding the lily – like Ricardo
Montalban offering you Corinthian leather
in a 1970 Chrysler Cordoba. Don’t need it,
but I won’t turn it down
* Ono grindz - Hawaiian for ‘good food’
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THE CONE - ISSUE #1 - SPRING 2014
Cut to: my bro-date with Mike.
The joint is intimate – and on the night we met up it was
even more intimate because a three piece musical combo
that performed mellow musical stylings occupied a slice
of their already tiny interior. We sat at the counter.