Salt's Cure is one of those places I had always driven by and been meaning to check out. I finally did and I must say, I was disappointed. Amazingly, I'm somehow willing to give it the benefit of the doubt, saying it must be more of a breakfast or brunch place. After all, I've seen the long lines forming on weekends (although that doesn't necessarily mean it's good -- think Blue Jam Cafe).
We got the potted pork that message boards raved about but it was clearly overrated as it had an unpleasant porky smell and tasted like smelly tuna salad with too much mayo in it. It had the same texture but what was particularly egregious was that it was far too salty. The accompanying (also house-baked) bread was toasted and hard (but not warm) like biscuits. The also house-made pickles were ok but nothing special.
I was excited to try the house-made (ok, they pretty much make everything in-house) carpaccio -- called raw dry aged beef on the menu -- with leeks, parsley and drizzled with olive oil and sprinkled with freshly grated Parmesan cheese.
Downer: the carpaccio was too salty on top of not being sliced razor thin as they should be and the texture was too chewy, like it hadn't been cured for long enough. It tasted like fake carpaccio. I've had far better carpaccio at other fine dining establishments.
I was pinning my hopes on the dessert but alas, it was too sweet. It was raisin bread pudding with caramel. I'm a bread pudding lover but a picky one so didn't find the texture to be substantial enough. It was a bit too mushy. I know caramel is supposed to be sweet but not this sweet! So I only had a bite or two.
Maybe I'll return for brunch but why go here when I could go to the solid Square One?