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Brought to you by “the same jackasses” who opened Town Hall (this according to its Web site), Salt House is one of the liveliest restaurants in the city. Inspired by the gastropubs of London, it is housed in an old printing warehouse with exposed brick, hardwood floors and a communal table. Front-of-the-house man Doug Washington, among the most charming hosts in the city, has a gift for making everyone who walks through the door feel like the most important person in the room. Brothers Mitchell and Steven Rosenthal cook food with strong flavors and a style that reminds you they began their careers in a New Jersey deli, then in-terned for Paul Prudhomme and did stints in kitchens in St. Lucia and New York.

We Loved

Poutine (french fries with short-rib gravy and Fontina); foie gras torchon with dates and tangerines; house-made pickles.

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