With a young leadership team and new executive chef, this Pearl Street staple is ready for its next chapter.
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Other highlights include a street-side paella cookout, a Manchego-infused mezcal and peach margarita, a complimentary champagne toast and executive chef Charles Rivera's mole. When owner Bradford Heap debuted Salt, his goal was to offer"fun, affordable, simple, seasonal food and supporting those that do right by Mother Nature," he toldToday, Salt is largely Heap's way of "supporting regenerative beef," McMahan says."So making sure we're using cattle that is farmed in a sustainable manner — is really passionate about that, and he uses Salt to show that off.
He recommends stopping by for a sip of the Three Course, a cocktail created by Wood comprised of gin, lemon, Earl Grey syrup, umami bitters, rosemary, salt, lactose-free milk clarification, smoked arbol chili oil and fig liqueur."I tried it and I was like, 'Oh, my god,'" McMahan recalls.
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