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Chef Wes Johnson in Salt's kitchen. Chef Johnson opened Salt three months ago after working at Eclipse and Shaved Duck. This is the first restaurant where he's an owner.
Of all the reasons why you should try the duck fat-fried chicken at Salt, Wes Johnson's terrific new restaurant in the Central West End, I can think of no higher recommendation than this: On a day when the heat index reached 110 degrees, when chicken fried in duck fat and served atop mashed potatoes would seem to be the least appealing entree in the history of the universe, I picked every last morsel of meat from the bones -- and finished the taters, too. Click here to continue reading Ian Froeb's review of Salt. Photos by Jennifer Silverberg.