The Salt House, located inside a 1930’s printing press warehouse, serves contemporary American cuisine to an eclectic crowd of locals, passersby, and tourists. The 75-seat restaurant is a contemporary tavern, offering a selection of small plates, such as the pork belly hot pot, and main dishes, including the Fulton Valley chicken with sweetbreads. A communal table invites conversation, while exposed brick walls, iron girders, and original wood flooring add a historic, shabby-chic vibe, elevating the restaurant above the traditional neighborhood café.
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From Food & Wine , JAN 2008
Chefs in the U.S. have adopted this beloved Quebecois junk food, a delectable combination of French fries, gravy and fresh cheese curds. At Inn LW12 in Manhattan, poutine is dressed up with braised beef, Stilton and red wine sauce. At San Francisco’s Salt House, it’s made with a short-rib gravy and local cheddar curds....MORE
From the From the May 2008 Food & Wine Go List
Local star chef Peter Goffe-Wood is known, in part, for his <em>Kitchen Cowboy</em> cookbooks, which aim to help men learn to cook recipes that will impress their dates. At this new restaurant in The Ambassador, a classic seaside hotel, he serves his modern-international cuisine in a room perched high over the Atlantic shoreline.
We loved: Risotto with prawns, chorizo, peas and saffron.
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