I just read a post on Salt and had some questions for you that have been here.....
This is the post...
Wine list was sketchy, presentation wonderful, service good, appetizers tiny, entrees OK in size. Salmon smallish, chicken decent size. Odd combinations: if you are a meat and potato guy go somewhere else. Pricey
Here are my thoughts on it, and I would love feedback from anyone reading, maybe I don't see it...
First...wine list is sketchy..not sure what that is supposed to mean. We tried to touch on all of the major styles. We kept them in a reasonable price range. Have a great variety "by the glass". Tried to keep it mostly domestic to keep it more "local". And went with fairly big houses to keep it familiar but not mass produced crap.
Appetizers are tiny... any input?
Entrees OK in size... The entrees are all weighed out and are appropriate sizes, and what I think is a good value. We are definitely not Applebees with the bottomless bowl of food, nor do we want to be. We want people to be comfortable and satisfied and do so at a fair price, which I think we do.
Odd combinations.... Again not sure here.... Strip steak with fries and snap peas, grilled chicken with sweet potato, fish and chips, bowtie pasta with chicken and olives, hanger steak with mashed potato and slaw, these don't seem too far out to me...I understand its not chicken parmigiana, chicken marsala, penne' bolognese, and mounds of fried calamari or mozzarella sticks....but odd?
pricey? This one seems odd to me.....by no means are we the 36oz steak for 9.99 place, or again, the all you can eat pasta with a salad bar. We can't nor do we want to compete with "value meals". You don't get a toy or and kind of frequent eater points here. No super-sized meals. No all you can eat shrimp. I think like I said before that we want people to leave comfortable and satisfied and do so at a reasonable price...This is how small businesses stay in business, and why we are being taken over by the box places......We appreciate all of you who support us and understand that....I would love any feedback on this. Like I said, maybe I just don't see it through your eyes. If things need to be tweaked I will certainly do so. Thanks all!
b.
8 comments:
First of all, your wine list is a delight. I'm not a huge fan of California wines, but your choices from the Central Coast and other places off the well-beaten Napa track are refreshing. And affordable, to boot!
Sure, the appetizers are small, but they are creative and delicious. The food combinations don't seem that wild to me. I think the prices are reasonable. I'd rather eat a dish that's smaller and higher quality than a huge plate of crap. Keep up the good work.
When my wife and I were there, we ate at the bar but thought the wine (and beer) list was actually very good and totally suitable for a "gastro-pub." This is not Chez Salt nor was was it intended to be. I hope the same person looking for an upscale, snooty wine list is not the one complaining about prices.
Regarding portions, the bar menu portions were smallish but that was also reflected in the price and totally understandable. My wife had the sliders and it was explained that in the dining room, it was a few bucks more but also came with fries. No complaints from us about portion size. Now, if they were the same in the dining room as the bar, I'd probably be a bit disappointed but otherwise, totally satisfied.
Price...let's see, I don't know many places where you can get two alcoholic drinks, two appetizers, two entrees and two desserts and get a bill for $50! Again, the main room might have cost a few bucks more but still...well worth it!
As far as combos, that's what makes it interesting. There are some "expected" ones like the hangar steak and smashed and fish and chips but what makes Salt totally original is the uniqueness of it's menu. If you want "the usual", go to a diner...if you want different...Salt totally delivers.
Brad, don't take every person's comments too literally...there are some who are Chili's types and they are not the cliente who will ever appreciate what your team at Salt bring to the table.
As far as I am concerned, you're certainly on the right track and a few tweaks here and there add some interest but you have no need to question every aspect of Salt.
Now, how about Top Chef??? How do you think Stef, Richard, and Antonia delivered on the "Gastropub" concept? Richard explained it but there was no BEER involved!! Bet the place was ricking when you heard "Gastropub"
You have to look pretty hard to find something to complain about at Salt. Not sure where that post came from. Was he at the right place? On the appetizers, a few more ravioli wouldn't hurt. How about a dinner size option? Or is that for the "requests" post?
Wine list: well I haven't had a sip of wine at Salt yet because I'm slowly working my way through your beer menu. Mmm . . . beer. However, I peeked at it and it looked good. No, there weren't any $100+ bottles of Bordeaux but as was said before that's not appropriate at Salt.
Appys: I disagree that they are "tiny." I've had the prawns and I think that three 16/20 shrimp w/ accompaniments is very reasonable for $7. The croquettes are amazing and I thought quite ample, though I never stopped to count them. :)
Entrees: The Blue Moon Chicken breast is nothing short of enormous, but I haven't had the salmon at Salt, but if it's the same size that it was a bula, then don't sweat it.
Odd combos: I again agree with what was said before: if you want the expected, go to Applebees or even somewhere on the menu where you feel "safe," like the strip steak, roast chicken or fish and chips. I've had them all and they were all great! Perhaps nicoise olives and feta or lemon and mint aren't something you see everyday but that's why I dine where I do. I like to taste something new more often than not.
Pricey: Are you fucking serious? Your most expensive entree is $22 last I checked and I've seen more expensive items in the goddamned Andover diner. With a $6 appy and an average dinner at $17 plus a beer for $4 you're looking at $33/person (throw the wait staff a bone and round up). If that's "pricey" then I'm confused as to where this person's eating.
Not to go off on an anti-globalization rant, but the more we as a society give our business to an Olive Garden or an Applebees over a local restaurant, the more we lose originality in our choices of cuisine. I can't imagine moving to another state and having the same exact choices of where to eat as I had before. Regional and/or original cuisine would be gone; no fried catfish in New Orleans, no ribs in Chicago, no authentic Tex-Mex in the Southwest. That kinda scares me, not to mention that the food at those aforementioned box places is shit.
Dammit, that was a rant, wasn't it? My apologies, fellow bloggers.
Like you said in an earlier post, just do you. You can please most people some times, but you can't please all of the people all of the time. If you can rest your head on your pillow knowing that you did what was best for you and your restaurant, you're golden. Opinions are like assholes, we all have them and most of them stink.
We had a wonderful first time at Salt, I am sure it will be the first of many enjoyable meals. The scallops were fabulous, PERFECTLY done, tender and fresh, with light citrus flavor. My husband had the lamb, again, perfectly cooked to his liking, and delicious accompaniments.
Salt salad was fresh and flavorful. But the Bloody Mary Shrimp cocktail was the most fun and scrumptious appy!
Thanks for a great meal, see you again soon. - The Missalls
Been to Salt a number of times and will be back a number more. Wine list, think it is great. Beer list, even better but waiting for some more drafts. Are they coming soon?
Appetizers--Goat cheese, awesome! Think the serving size is great. Shrimp were good too. I thought the ravioli were amazing but thought there could be a few more there. Like the above idea of it as a dinner choice.
My suggestion, as a loyal fan, is to offer some more variety. I don't mean every time but are there plans to rotate menus? I ask because if you want all of us, the repeat customers, to continue coming back, the variety is what keeps us coming.
I thought the food on a whole was well priced. I agree with above writer, scallops were amazing. The only thing I have noticed over time is that the portion sizes do not seem consistent. I also think the sliders with a few fries at $12 is a little pricey.
Also, for those of us who appreciate your diverse food tastes and combinations, things are very good. But some of us have family members and spouses who are not as adventerous and I think a few more choices of "conventional" fare would keep them coming back. Your openness to listening to your customers is what makes the place so special. You put your heart and soul behind what you do. Looking forward to my next visit.
I couldn't disagree with that poster more. I've been there a few times and each time the food has been excellent and the portions are just the right size. I've had the Blue moon chicken and it was exceptional. The salmon incredible. The staff was better each time I visited. I don't drink wine so I have no opinion on that but the beer ... it will take quite some time to try them all, and I intend to do just that. Brad, Laurie you have a marvelous talents and Salt reflects it.
Thank you for your efforts.
Keep doing what you do.
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