Our Story

Chef Chris Phelps has been making our world famous oatmeal griddle cakes since he was 4 years old. He first introduced the world to this beloved family recipe in 2010 when Salt’s Cure opened as a tiny store on an unassuming corner in West Hollywood.

Salt’s Cure was a pioneer in the farm to table movement, first recognized for it’s commitment to high quality local ingredients and ethical whole animal butchery. Specials like coastal Santa Barbara shark and grass fed ribeye were handwritten on a chalkboard and paired with low intervention California natural wines. The late LA Times food critic, Jonathan Gold, named Salt’s Cure the best place to get a pork chop in the city. (You can still get it today at our Highland Ave location!)

Phelps noticed folks really loved the soft interior, the crispy, lacy edges and the perfectly balanced sweetness of the oatmeal griddle cakes (served without syrup). Legend has it that Phelps’ mother, Mama Salty, didn’t serve them with syrup simply because she didn’t want to clean up the sticky mess that inevitably resulted from two young boys eating oatmeal griddle cakes covered in maple syrup. Today Phelps and team believe the cakes already have the perfect level of sweetness given the molasses that is in the batter and the butter that melts on top.

In 2017 the first Breakfast by Salt’s Cure opened in West Hollywood. Since then we have expanded to Santa Monica and more recently opened two locations in New York City with plans for further expansion. If you aren’t near one of our locations, you can experience our oatmeal griddle cakes at home by using our mix.

Phelps runs the restaurant group with his wife, Lula Phelps, alongside a wonderful team, many of whom have been with the company for over a decade. You can catch them on a weekend cooking on the line, taking orders, bussing tables and doing dishes at any one of the restaurants.

Fresh, high quality ingredients and food made with love are the heart and soul of everything we do.

We hope to see you for breakfast soon!