On days I'm craving a hearty, meat-based dinner, I love having Salt's Cure walking distance up the road from my house. I commend the restaurant's commitment to serving solely California-grown ingredients (to the point that the abide by the principle "if it’s not within six hours of the restaurant, it’s not on the plate”), and that they do their own butchering in-house. Their chicken liver toast is my go-to starter, and when it comes to main dishes, I often select a daily special -- which this past visit meant sharing a twenty-two ounce bone-in ribeye with fried onions and grated fresh horseradish.
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