At Salt’s Cure, if the meat’s not locally sourced, it won’t be on the menu. In fact, if it’s on the menu, they’ve most likely cured, crafted or butchered it themselves. They buy the meat whole from Californian farmers, or straight from local Pacific-fishing boats, and always with an eye to quality and source. So you can be sure that what you eat will have been conscientiously-raised. In short: the food here really is good in all senses of the word.

They know how to make the most of every cut, and every ingredient, as evidenced by their stellar New American-inspired menu. Take the duck breast – sourced from Gonestraw Farms, it’s served with oatmeal griddle cakes and a sweet, piquant berry sauce. There’s hot smoked salmon, which comes with pea greens, celery-potato puree and a pumpernickel crisp. And pretzel bread served with ale mustard, lardo, and bread and butter pickles. For the more veg-forward diners, meanwhile, there are mouthwatering dishes like slow-roasted fennel with mashed garlic and walnut romesco.

Come the weekend, there’s a popular brunch menu. Actually, Salt’s Cure is popular, day in, day out, no matter the menu. With big windows that open up onto Highland Avenue, it’s hardly surprising – for location and decor, it’s a knockout. The space is white and wooden in design, with plenty of light and more than a little ‘come hither’ in its vibe. But the brunch menu is a serious crowd-pleaser, thanks to dishes like monkey bread, blueberry sticky buns, and pecan donut holes with coffee glaze. There are lots of savoury options too, including biscuits with eggs and sausage gravy, and a bacon cheeseburger that’s sure to please, if not completely ruin you for other burgers.