Symptoms: Low energy, permascowl, grumbling stomach.

Diagnosis: Acute charcuterie deficiency, depleted resveratrol levels due to low wine intake, loss of appetite attributed to exposure to unfun food industry facts (see: Pollan, Michael).

Treatment: Salt’s Cure, a new restaurant and premium butcher shop now open courtesy of Chris Phelps and Zak Walters (residencies completed at Hungry Cat, Canelé, and Cube).

Start once a day around lunchtime with soups, salads, sandwiches, and cured meats from the concentrated menu that changes daily. Watch for the corned beef and pulled pork sandwiches, smoked whitefish, and real-deal donuts. A tightly edited selection of wine and beer is available upon request — so request it.

Increase dosage as needed, most likely during brunch, when chances of oatmeal griddle cakes with duck confit or biscuits and sausage gravy are very high. Likewise when dinner starts in a few weeks.

However, knowing everything is made in-house or sourced from California’s independent and ethical growers, ranchers, and makers — from freshly baked breads to take-home cuts of meat, poultry, and fish — is enough to make anyone feel good.

Salt’s Cure, 7494 Santa Monica Boulevard, at North Vista Street, West Hollywood (323-850-7258 or saltscure.com).

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