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Salt
Jennifer Silverberg 

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4356 Lindell Blvd. St. Louis, MO 63108

314-932-5787 

 

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  • American, Contemporary
    Sun,Sat 10am-2pm, Daily 5pm-12am
    $$$
  • All Major Credit Cards, cash, ATM/Debit
    Banquet Facilities, Patio/Sidewalk Dining, Private Party, Vegetarian Friendly
    Brunch, Dinner
  • Full bar
    Accepted, Call-Ahead Seating Available
    Street
Description

After a career that has included stops at popular St. Louis restaurants the Shaved Duck and Eclipse, chef Wes Johnson finally has a restaurant of his own. It was the worth the wait. The menu features rustic, ingredient-driven fare with more than a hint of playfulness. Some dishes, like a lovely seared scallop in a cracked-mustard sauce, are served inside Mason jars. Johnson loves duck fat as a cooking medium: The duck-fat frites are a crowd-pleasing starter or side, and the chicken fried in duck fat is a knockout dish.







Back to TopAwards | Visit the Best Of Website

  • 2011 | Best Fried Chicken

    In spite of the best efforts of countless quipsters, chickens and ducks aren't birds of a feather. They don't belong to the same family or even order of animals, let alone the same genus or species. (Your high school biology class now a blur From broadest to most specific, it goes kingdom, phylum, class, order, family, genus, species -- just remember "Killer Pigs Can Often Fly Giant Spaceships.") Yet if anyone can defy the rules of taxonomic nomenclature, it might be chef Wes Johnson. At... More »

  • 2011 | Best New Restaurant

    Calling Salt a "new" restaurant doesn't feel quite right. In part that's because St. Louis diners got to know owner Wes Johnson's cooking at the Shaved Duck and Eclipse before he opened this, his first restaurant. His love of duck fat is once again on display: duck-fat frites, sorghum-lacquered duck, duck fat-fried chicken (see, ahem, "Best Fried Chicken"). What's more, the idea behind Salt is so appealing that it's difficult to believe it hadn't already been done. Here is a restaurant... More »

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