Salt's Cure

Yep, Salt's Cure, did the trick.  Finding the best burger in L.A. hasn't been the easiest task, but one of the most pleasurable.  I first noticed my surroundings, with a partial brick wall in front of me and the open stainless steel kitchen.  I like an open kitchen, watching them prepare, chop and cook the food.  The chef was appearing very attentive, with his head down working.  The next thing that I noticed was how so damn loud it was, yet boisterous, festive like.  Oh yeah, the very first thing that I noticed was the hand soap in the bathroom, Further was the brand.  It smelled great, of fresh ingredients of herbs and spices. I love bergamot.  My server, Jeannie was the sweetest damn thing that I ever did see.  There I go ago with that word, sorry.  Anyway, Jeannie made my experience special, offering information about their 2x2x2 breakfast menu, soups and different cuts of meat that they serve at different times during the week. One of Jeannie's favorites is the rock crab claws, which is kinda hard to say.   She was able to inform me about the pride that Salt's Cure takes in its meat, by having an in house butcher.  The hamburger is a 70/30 blend of sirloin and chuck or whatever part of the meat that they have available for the mix.  But I'm telling you, THIS burger is all about the burger.  They serve only one lettuce leaf and a nice even slice of red onion.  The meat is so uniformly thick and the texture great.  I was told that they have a good way to mold it.  I didn't see a sear on the meat but that didn't seem to matter because the taste was so damn good.  There I go again!  I think that this might be one of the only couple of burgers that is seasoned well enough, with all the rest, severely lacking.  The bun which I liked was a regular bun, which most also lack.  The bun was large enough to hold the burger comfortably.  You know all of the parts of a burger need to be compatible.   The bacon cheeseburger and fries for $17.00 was the only burger that they offered on the menu.  That is a sign that if that is the only burger they serve, they must do it well.  And they did.  I don't know about the bacon, I'm sure it added a lot for the taste, but I didn't taste it individually.  Maybe that is a good thing, to blend into the burger, enhancing it's integrity.  The two strips seemed dried out or over cooked to me.  The ketchup was the only thing that I did not like and found it runny.  I couldn't find the cheese until I saw the white colored melted cheese surrounding the meat.  They used wagon wheel cheese, a little less sharp than cheddar, again letting the burger be the star. I kept eating the burger and forgot that I just ate ramen noodles for lunch.   I am intrigued to go back and try their other cuts of meat.  Today they were serving pork, fried egg and fries.   Bravo, you rank supreme.