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Salt's CureAfter my last burger outing I was seeking redemption; a swing from distrustful of brioche, to hoping for any other form of wheat-based carbohydrates, perhaps even seriously considering a protein-style burger (lettuce-wrapped) for a reprieve. At Salt’s Cure, my brioche-induced fears might be abated, but now I just needed to see if their gourmet offering would warrant the price.

D&G FiveAcross from Astro Burger and Fat Burger (on the corner of Santa Monica Boulevard and Vista Street), sits Salt’s Cure, perched coyly behind a saltshaker. The American eatery scrawls Calfornia-centric fare on the chalkboard daily, with a few staples that survive the eraser. Their wine list lives by the same idea, supporting the chalkboard rotation with a stellar Californian lineup.

In for dinner with a friend, punctuating the Memorial Day weekend with a pair of burgers and bottle of Donkey & Goat Five Thirteen—the red wine, born in El Dorado (Amador County), showed youthful notes of red plums, dark berries, and violets all misted under a faint crack of the pepper mill. We ordered in support of the burgers.

S C BOpeners a King Salmon atop a sweet onion puree, a simple presentation and clean flavor spectrum showing off the fish, it wasn’t until the entrees arrived that our eyes perked wide with excitement.

Two identical open-faced burgers, with one showing a strip of house-made bacon over a translucent layer of cheddar that coated the patty while the other side balanced a few fine rings of red onion and red leaf lettuce, all atop a toasted in-house Ciabatta! The bun alone was relief.

After assemblage the first bite showed off the superb texture of the sandwich. Crisp veggies, a melt-in-your-mouth patty and chewy bun came together well. The patty was comprised of a 70-30 grind (meat-to-fat), which explained the juiciness, and why I was thankful for the slipper bread bun—it held the burger’s integrity. The bacon, generally an overpowering addition, was content being rank-and-file with the rest of the burger’s components, adding a sweet-smoke finish. And finally salt, that basic ingredient, didn’t just figure into the name of the restaurant, its liberal dashes brought out a precise depth in the flavor department. A finely tuned burger that paired nicely with Southern Rhone inspired red.

Salt’s Cure had recaptured my gourmet burger spirit. Even the little things were taken to the next level—the accompanying fries that packed rosemary-freshness were excellent vehicles for one of the better house made ketchups I’ve encountered recently. My buddy and I were both blown away by the quality at almost every level from the attention to detail to the wine list. Seventeen dollars is a fair price to price to pay for excellence—if only that were the price for the entire dinner.

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