Desserts include a simple tart of seasonal berries topped with salted-caramel ice cream, and that inescapable local favorite, bread pudding with bourbon sauce, here distinguished by lingonberries. This, too, is served in a Mason jar, which is cute, but spooning the stuff out of there is a bit more work than it is worth.

On my visits, the service was very good, especially given how busy the restaurant was. However, I was definitely made as a restaurant critic, so you should take that analysis with a grain of, um, salt.

The wine list is modest in scope: domestic and Old World reds, most in the $30 to $60 range; whites offer more variety, but fewer selections. The "culinary cocktails" include the "Ornery Hound," a refreshingly tart and subtly complex concoction of gin, yellow Chartreuse, grapefruit bitters and fresh ruby-red grapefruit juice.

Wes Johnson. Click here for more photos of Wes Johnson's Salt.
Jennifer Silverberg
Wes Johnson. Click here for more photos of Wes Johnson's Salt.
The rustic tart made with local peaches from Nature's Way. Click here for more photos of Wes Johnson's Salt.
Jennifer Silverberg
The rustic tart made with local peaches from Nature's Way. Click here for more photos of Wes Johnson's Salt.

Location Info

Map

Salt

4356 Lindell Blvd.
St. Louis, MO 63108

Category: Restaurant > American

Region: St. Louis - Central West End

Details

Salt
Seared scallop...$9
Duck fat-fried chicken...$17
Sorghum-lacquered duck...$19

The "culinary cocktails" moniker is a rare note of pretension in a restaurant otherwise refreshingly free of it. Johnson's team, he says, is "just trying to enjoy ourselves — to be professional, but not so serious."

I hope that Johnson won't mind me concluding on a more serious note, then: Salt is the best new restaurant to open in St. Louis so far this year.

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8 comments
natalie(thesweetslife)
natalie(thesweetslife)

I couldn't agree more with your review. Had a fantastic dinner at Salt last month---service was fantastic (Geoff is the man!) and loved every dish we tried (and we tried most of them). Glad to see this place is doing so well and I can't wait to return!

jw
jw

wow. you must have eaten at an entirely different restaurant than i did. or i just missed out because i'm not a recognizable food critic. our food was bland from beginning to end. the meatballs you loved tasting like something out of a 70's crockpot. the mussels weren't close to fiery and the chorizo was non-existent. the duck fat frites were burnt to an acrid flavor. and the worst...the WORST...was the steak. i don't know who butchered it or who thought it should be served but i couldn't even cut through it with my steak knife. the server took it away immediately. which made it even more shocking when she brought our check and let us know that she kept the steak on the bill and asked if that was okay. it was beyond disappointing because i've always liked wes johnson's food. it was so bad that it has actually become a running joke with the group of us who went there. st. louis just has too many restaurants for me to ever go back again...

Annie Lehrer
Annie Lehrer

I LOVE, LOVE, LOVE Salt....food has been outstanding and you can't beat the price point. Had brunch there on Saturday and the biscuits and gravy were stellar. I've said it before, and I'll say it again: BEST biscuit I've ever had outside my grandmother's kitchen. He makes it flaky and pillowy soft at the same time!!! How do you do that, Wes Johnson!!! HOW!!!!!!!!????????!!!!!!

rmward
rmward

I have yet to find a good phrase to refer to well-made cocktails, as opposed to the shlock served at the majority of bars and restaurants that is typified by the use of nearly ubiquitous and disgusting commercial sweet 'n' sour mix.

"Culinary cocktails", "artisanal cocktails", and anything that refers to "mixology": they all sound pretentious, but when there's no generally accepted term, I won't hold the pretension against the establishment serving them. That is, as long as they're good, which has been true with my experiences at Salt.

I'm sure "craft beer" sounded pretentious before the phrase took hold, and it probably still does to many ears. Hopefully one of these pretentious phrases for good cocktails will catch on and stop sounding pretentious. Speaking of... how does "craft cocktails" sound?

Annie Lehrer
Annie Lehrer

Man, that is a total bummer!!! My visits there have been filled with nothing but good food. I bet if you let Wes know he would do something to make it right.

IanFroeb
IanFroeb

Maybe we could reclaim the term "cocktail," no qualifier, and call the commercial-sweetener crap you mention just plain drinks.

jw
jw

i thought about saying something. i actually sat and talked to him for a bit before our meal. but i think we were all just speechless by the time all was said and done. the server bringing our check and asking if it was okay if she left the steak on there was the kicker. we couldn't get out of there fast enough...

rmward
rmward

I like that idea a lot. Let's take the word back! And then when we say "no, a *real* cocktail" we get to be the pretentious ones.

 
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